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Eduardo Dellacassa, Oriol Trenchs, Laura Fariña, Florencia Debernardis, Gabriel Perez, Eduardo Boido, Francisco Carrau
A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions...
October 13, 2016: International Journal of Food Microbiology
C Buratti, F Fantozzi, M Barbanera, E Lascaro, M Chiorri, L Cecchini
Beef cattle production is a widespread activity in Italy in the agricultural field and determines an important impact on environment and resources consumption. Carbon footprint evaluation is thus necessary to evaluate the contributions of the different stages and the possible improvements of the production chain. In this study, two typical Italian beef production systems, a conventional and an organic one are investigated in order to evaluate the greenhouse gas emissions from "cradle to gate farm" by a Life Cycle Assessment (LCA) approach; the carbon footprint (CF) per 1kg of live weight meat is calculated...
October 23, 2016: Science of the Total Environment
Henk J van Lingen, Caroline M Plugge, James G Fadel, Ermias Kebreab, André Bannink, Jan Dijkstra
Hydrogen is a key product of rumen fermentation and has been suggested to thermodynamically control the production of the various volatile fatty acids (VFA). Previous studies, however, have not accounted for the fact that only thermodynamic near-equilibrium conditions control the magnitude of reaction rate. Furthermore, the role of NAD, which is affected by hydrogen partial pressure (PH2), has often not been considered. The aim of this study was to quantify the control of PH2 on reaction rates of specific fermentation pathways, methanogenesis and NADH oxidation in rumen microbes...
2016: PloS One
Vera Bunesova, Christophe Lacroix, Clarissa Schwab
BACKGROUND: Human milk oligosaccharides (HMOs) are one of the major glycan source of the infant gut microbiota. The two species that predominate the infant bifidobacteria community, Bifidobacterium longum subsp. infantis and Bifidobacterium bifidum, possess an arsenal of enzymes including α-fucosidases, sialidases, and β-galactosidases to metabolise HMOs. Recently bifidobacteria were obtained from the stool of six month old Kenyan infants including species such as Bifidobacterium kashiwanohense, and Bifidobacterium pseudolongum that are not frequently isolated from infant stool...
October 26, 2016: BMC Microbiology
Zhuang Yao, Xiaoming Liu, Jae Min Shim, Kang Wook Lee, Hyun-Jin Kim, Jeong Hwan Kim
Nine bacilli with fibrinolytic activities were isolated from Doenjang, a traditional Korean fermented soy food. Among them, RSB 34 showed the strongest activity and identified as Bacillus amyloliquefaciens by 16S rRNA and recA genes sequencing. During growth on LB up to 96 h, RSB34 showed the highest fibrinolytic activity (83.23 mU/μl) at 48 h. Three bands of 23, 27, and 42 kDa in size were observed when culture supernatant was analyzed by SDS-PAGE and 27 and 42 kDa bands by fibrin zymography. A gene encoding the 27 kDa major fibrinolytic enzyme, AprE34, was cloned by PCR...
October 25, 2016: Journal of Microbiology and Biotechnology
Sae Bom Lim, Jagan Mohan Rao Tingirikari, Ye Won Kwon, Ling Li, Nam Soo Han
Jeung-pyun, a fermented rice cake, is prepared by fermenting rice sourdough using makgeolli, a traditional Korean rice wine in presence of yeast and lactic acid bacteria (LAB). The goal of this study was to conduct biochemical and microbial analyses of five different rice sourdoughs, each fermented with a different commercial makgeolli, using culture-dependent and culture-independent approaches. All sourdough samples fermented with different makgeolli for 6.5 h, showed different profiles in pH, total titratable acidity, organic acid concentration, and microbial growth...
October 25, 2016: Journal of Microbiology and Biotechnology
Erin L Seifert, Aniko Gál, Michelle G Acoba, Qipei Li, Lauren Anderson-Pullinger, Tunde Golenár, Cynthia Moffat, Neal Sondheimer, Steven M Claypool, György Hajnóczky
The relevance of PiC, encoded by SLC25A3, in bioenergetics is well accepted. However, little is known about the mechanisms mediating the cellular impairments induced by pathological SLC25A3 variants. To this end, we investigated the pathogenicity of a novel compound heterozygous mutation in SLC25A3. First, each variant was modeled in yeast, revealing that substituting GSSAS for QIP within the 5th matrix loop is incompatible with survival on non-fermentable substrate whereas the L200W variant is functionally neutral...
October 25, 2016: Journal of Biological Chemistry
Stephanie M Cossette, Vijesh J Bhute, Xiaoping Bao, Leanne M Harmann, Mark A Horswill, Indranil Sinha, Adam Gastonguay, Shabnam Pooya, Michelle Bordas, Suresh N Kumar, Shama P Mirza, Sean Palecek, Jennifer Strande, Ramani Ramchandran
BACKGROUND: -Cardiac metabolism is critical for the functioning of the heart, and disturbance in this homeostasis is likely to influence cardiac disorders or cardiomyopathy. Our lab has previously shown that sucrose non-fermenting related kinase (SNRK) enzyme, which belongs to the AMP-activated kinase (AMPK) family, was essential for cardiac metabolism in mammals. Snrk global homozygous knockout (KO) mice die at postnatal day 0, and conditional deletion of Snrk in cardiomyocytes (Snrk cmcKO) leads to cardiac failure, and death by 8-10 months...
October 25, 2016: Circulation. Cardiovascular Genetics
Uma Shankar Prasad Uday, Tarun Kanti Bandyopadhyay, Saswata Goswami, Biswanath Bhunia
The physiological and morphological changes were extensively studied during fed batch fermentation using newly isolated Aspergillus niger (KP874102.1). Significantly higher xylanase production was possible through optimization of environmental stresses by fed batch process. The fed batch fermentation was carried out for improved xylanase production (2524 U) where initial xylan was kept 1.5 g/L in the production medium. However, 3 g/L of xylan with 50 mM K2HPO4 having pH-7 was consecutively fed at 72 and 120 h of fermentation...
October 26, 2016: Bioengineered
Lisa N McAuliffe, Kieran N Kilcawley, Jeremiah J Sheehan, Paul L H McSweeney
Liposome-encapsulated ethylenediaminetetraacetic acid (EDTA) was incorporated into a model miniature Gouda-type cheese (20 g) in order to assess its effect on rennet gelation, starter viability, pH, and moisture content. EDTA was encapsulated within 2 different food-grade proliposome preparations, Pro-Lipo Duo and Pro-Lipo C (50% and 40% unsaturated soybean phospholipids and 50% and 60% aqueous medium, respectively), using the following high-shear technologies: Ultra-Turrax (5000 rpm), 2-stage homogenization (345 bar), or microfluidization (690 bar)...
October 25, 2016: Journal of Food Science
Cristina Cavinato, Cinzia Da Ros, Paolo Pavan, David Bolzonella
The aim of this study was to verify the efficiency of a separate hydrolysis step by testing different working temperatures (37-55°C) and hydraulic retention times (two, four and six days) and by evaluating readily biodegradable carbon production. The fermentation products included primarily acetic, propionic and butyric acids. These acids can be easily converted into biogas or can be recovered in a biorefinery approach, for example, to produce polyhydroxyalkanoates. The optimal condition was found by applying an organic loading rate of 17...
October 15, 2016: Bioresource Technology
Nicolas Nguyen Van Long, Valérie Vasseur, Louis Coroller, Philippe Dantigny, Sophie Le Panse, Amélie Weill, Jérôme Mounier, Karim Rigalma
Conidial germination and mycelial growth are generally studied with conidia produced under optimal conditions to increase conidial yield. Nonetheless, the physiological state of such conidia most likely differs from those involved in spoilage of naturally contaminated food. The present study aimed at investigating the impact of temperature, pH and water activity (aw) during production of conidia on the germination parameters and compatible solutes of conidia of Penicillium roqueforti and Penicillium expansum...
October 18, 2016: International Journal of Food Microbiology
R E Frye, S Rose, J Chacko, R Wynne, S C Bennuri, J C Slattery, M Tippett, L Delhey, S Melnyk, S G Kahler, D F MacFabe
Propionic acid (PPA) is a ubiquitous short-chain fatty acid, which is a major fermentation product of the enteric microbiome. PPA is a normal intermediate of metabolism and is found in foods, either naturally or as a preservative. PPA and its derivatives have been implicated in both health and disease. Whereas PPA is an energy substrate and has many proposed beneficial effects, it is also associated with human disorders involving mitochondrial dysfunction, including propionic acidemia and autism spectrum disorders (ASDs)...
October 25, 2016: Translational Psychiatry
Nguyen Huu Hoang, Nguyen Lan Huong, Byul Kim, Jae Kyung Sohng, Yeo Joon Yoon, Je Won Park
A high-performance liquid chromatography with electrospray ionization ion trap tandem mass spectrometry method was developed and validated for the robust profiling and characterization of biosynthetic congeners in the 2-deoxy-aminocyclitol istamycin pathway, from the fermentation broth of Streptomyces tenjimariensis ATCC 31603. Gradient elution on an Acquity CSH C18 column was performed with a gradient of 5 mM aqueous pentafluoropropionic acid and 50% acetonitrile. Sixteen natural istamycin congeners were profiled and quantified in descending order; istamycin A, istamycin B, istamycin A0 , istamycin B0 , istamycin B1 , istamycin A1 , istamycin C, istamycin A2 , istamycin C1 , istamycin C0 , istamycin X0 , istamycin A3 , istamycin Y0 , istamycin B3 , and istamycin FU-10 plus istamycin AP...
October 24, 2016: Journal of Separation Science
Sanelle van Wyk, Filipa V M Silva
Brettanomyces yeasts are increasingly being used to produce lambic style beers and craft beers with unique flavours. Currently, the industry monitors Brettanomyces bruxellensis using time consuming plate counting. B. bruxellensis is a fastidious slow growing organism, requiring 5 days of incubation at 30 °C for visible growth on agar plates. Thus, a need exists to develop a quicker, feasible method to enumerate this yeast. The aim of this study was therefore to determine the feasibility of using the 'direct' and 'indirect' impedance methods for the enumeration of B...
October 25, 2016: Biotechnology Journal
Cédric Grangeteau, Chloé Roullier-Gall, Sandrine Rousseaux, Régis D Gougeon, Philippe Schmitt-Kopplin, Hervé Alexandre, Michèle Guilloux-Benatier
The effects of different anthropic activities (vineyard: phytosanitary protection; winery: pressing and sulfiting) on the fungal populations of grape berries were studied. The global diversity of fungal populations (moulds and yeasts) was performed by pyrosequencing. The anthropic activities studied modified fungal diversity. Thus, a decrease in biodiversity was measured for three successive vintages for the grapes of the plot cultivated with Organic protection compared to plots treated with Conventional and Ecophyto protections...
October 25, 2016: Microbial Biotechnology
Jianjun Cheng, Siyu Xie, Yuan Yin, Xianmin Feng, Shuai Wang, Mingruo Guo, Chunlei Ni
BACKGROUND: Polymerized whey protein-sodium tripolyphosphate can be induced to gel in acidic environment provided during fermentation. The varieties of the thicken agent has influence on texture that is an essential aspect of yogurt quality affecting the consumer preference. Similar to polysaccharides stabilizers, the cold gelation properties of whey proteins can improve the body texture of yogurt products. Polymerized whey protein-sodium tripolyphosphate may be a favorable and interesting thickening agent for making set-yogurt...
October 24, 2016: Journal of the Science of Food and Agriculture
M Mahmoodi, G D Najafpour, M Mohammadi
In this article, availability and control of water in solid-state fermentation (SSF) were investigated. Based on passive transport of water through plasma membranes, a new model was proposed for calculation and control of water activities in the mixture of solids. The validity of theoretical model and accuracy of the proposed model were proved by experimental data. This model was used for production of pectinases via mixed-SSF with the aid of a rotary drum bioreactor. It was found that in case of extracellular enzyme production, the new model is in good agreement with experimental data for the control of water activities in the mixed-SSF...
October 24, 2016: Bioprocess and Biosystems Engineering
Justice Kipkorir Rono, Erick Kimutai Cheruiyot, Jacktone Odongo Othira, Virginia Wanjiku Njuguna, Joseph Kinyoro Macharia, James Owuoche, Moses Oyier, Alex Machio Kange
The genotype and environment interaction influences the selection criteria of sorghum (Sorghum bicolor) genotypes. Eight sweet sorghum genotypes were evaluated at five different locations in two growing seasons of 2014. The aim was to determine the interaction between genotype and environment on cane, juice, and ethanol yield and to identify best genotypes for bioethanol production in Kenya. The experiments were conducted in a randomized complete block design replicated three times. Sorghum canes were harvested at hard dough stage of grain development and passed through rollers to obtain juice that was then fermented to obtain ethanol...
2016: TheScientificWorldJournal
Pia-Maria Bondesson, Mats Galbe
BACKGROUND: Pretreatment is an important step in the production of ethanol from lignocellulosic material. Using acetic acid together with steam pretreatment allows the positive effects of an acid catalyst to be retained, while avoiding the negative environmental effects associated with sulphuric acid. Acetic acid is also formed during the pretreatment and hydrolysis of hemicellulose, and is a known inhibitor that may impair fermentation at high concentrations. The purpose of this study was to improve ethanol production from glucose and xylose in steam-pretreated, acetic-acid-impregnated wheat straw by process design of simultaneous saccharification and co-fermentation (SSCF), using a genetically modified pentose fermenting yeast strain Saccharomyces cerevisiae...
2016: Biotechnology for Biofuels
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