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Claire Bougrier, Delphine Dognin, Cécile Laroche, Valérie Gonzalez, Dalel Benali-Raclot, Jesús Andrés Cacho Rivero
The current study evaluates and compares the stability of anaerobic digestion of Brewery Spent Grains (BSG) with and without addition of nutrients. Based on the composition of the BSG two levels of nutrients addition were defined. Control reactor, without addition of nutrients, showed signs of instability after 3months of operation and collapsed. On the contrary, supplemented reactors led to a COD removal rate of 60% and a methane production of VSadded. According to these results, it was possible to define an additive solution adapted to BSG degradation...
September 2, 2017: Bioresource Technology
Lindsey Rodhouse, Franck Carbonero
The brewing process differs slightly in craft breweries as compared to industrial breweries, as there are fewer control points. This arguably affects the microbiota of the final product. Beer contains several antimicrobial properties that protect it from pathogens, such as low pH, low oxygen and high carbon dioxide content, and the addition of hops. However, these hurdles have limited power controlling spoilage organisms. Contamination by these organisms can originate in the raw materials, persist in the environment, and be introduced by using flavoring ingredients later in the process...
September 14, 2017: Critical Reviews in Food Science and Nutrition
Tomáš Řezanka, Irena Kolouchová, Lucia Gharwalová, Andrea Palyzová, Karel Sigler
Yeast lipids and fatty acids (FA) were analyzed in Saccharomyces pastorianus from seven breweries and in the dietary yeast supplement Pangamin. GC-MS identified more than 30 FA, half of which were very-long chain fatty acids (VLCFA) with hydrocarbon chain lengths of ≥22 C atoms. Positional isomers ω-9 and ω-7 were identified in FA with C18-C28 even-numbered alkyl chains. The most abundant ω-7 isomer was cis-vaccenic acid. The structure of monounsaturated FA was proved by dimethyl disulfide adducts (position of double bonds and cis geometric configuration) and by GC-MS of pyridyl carbinol esters...
September 13, 2017: Lipids
Lili Ma, Jingjing Liang, Shanyi Wang, Bing Yang, Mingyan Chen, Yucheng Liu
Abstracts This study evaluated the potential of bioflocculant production from a Klebsiella strain using brewery wastewater as nutrients. The bioflocculant named OS-1B produced by Klebsiella sp. OS-1 exhibited a good flocculating activity to kaolin clay suspension (around 95%), when the diluted brewery wastewater with 7.2 mg/L total nitrogen and 1013 mg/L CODCr, was used as a nitrogen source. Glucose (15 g/L) is the most favorable carbon source for Klebsiella sp. OS-1 in bioflocculant production from the brewery wastewater...
September 7, 2017: Environmental Technology
Thiago Rocha Dos Santos Mathias, Paula Fernandes de Aguiar, João Batista de Almeida E Silva, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo
This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined...
June 2017: Food Technology and Biotechnology
Gregor Drago Zupančič, Mario Panjičko, Bruno Zelić
Renewable energy sources are becoming increasingly important in the beverage and food industries. In the brewing industry, a significant percentage of the used raw materials finishes the process as secondary resource or waste. The research on the anaerobic digestion of brewer's yeast has been scarce until recent years. One of the reasons for this is its use as a secondary resource in the food industry and as cattle feed. Additionally, market value of brewer's yeast is higher than its energy value. Due to the increase of energy prices, brewer's yeast has become of interest as energy substrate despite its difficult degradability in anaerobic conditions...
June 2017: Food Technology and Biotechnology
Jennifer Koob, Fritz Jacob, Mareike Wenning, Mathias Hutzler
A Gram-stain-positive, non-motile, rod-shaped bacterium, designated TUM BP 140423000-2250T (=DSM 100836T=LMG 29073T), was isolated from spoiled beer. This bacterium did not form spores, and was catalase-negative and facultatively anaerobic. Its taxonomic position was determined in a polyphasic study. The 16S rRNA gene sequence similarity data showed that the strain belonged to the Lactobacillus genus with the nearest neighbours being Lactobacillus koreensis DCY50T (sequence similarity 99.5 %), Lactobacillus yonginensis THK-V8T (99...
September 2017: International Journal of Systematic and Evolutionary Microbiology
Momoka Terasaki, Akari Fukuyama, Yurika Takahashi, Masato Yamada, Hiromi Nishida
As Japanese rice wine (sake) brewing is not done aseptically, bacterial contamination is conceivable during the process of sake production. There are two types of the fermentation starter, sokujo-moto and yamahai-moto (kimoto). We identified bacterial DNA found in various sakes, the sokujo-moto and the yamahai-moto making just after sake yeast addition. Each sake has a unique variety of bacterial DNA not observed in other sakes. Although most bacterial DNA sequences detected in the sokujo-moto were found in sakes of different sake breweries, most bacterial DNA sequences detected in the yamahai-moto at the early stage of the starter fermentation were not detected in any sakes...
August 22, 2017: Current Microbiology
Takashi Kuribayashi, Masamichi Sugawara, Keigo Sato, Yoshihito Nabekura, Toshio Aoki, Naoki Kano, Toshio Joh, Mitsuoki Kaneoke
Stable hydrogen and oxygen isotopic compositions (δD and δ(18)O values, respectively) were analyzed for "sake," a traditional Japanese alcohol beverage, to assess these values for the identification of its geographic origin. We collected sake (Junmai-shu; made of only rice, water, and koji) and its source water (i.e., brewing water) from breweries in Niigata Prefecture, Japan, and measured the isotopic compositions of water in these samples. The δD and δ(18)O values for the sake are well correlated with their respective values for the corresponding brewing water (δD; r = 0...
2017: Analytical Sciences: the International Journal of the Japan Society for Analytical Chemistry
Alexander Lauterbach, Julia C Usbeck, Jürgen Behr, Rudi F Vogel
Brewing yeasts of the genus Saccharomyces are either available from yeast distributor centers or from breweries employing their own "in-house strains". During the last years, the classification and characterization of yeasts of the genus Saccharomyces was achieved by using biochemical and DNA-based methods. The current lack of fast, cost-effective and simple methods to classify brewing yeasts to a beer type, may be closed by Matrix Assisted Laser Desorption/Ionization-Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) upon establishment of a database based on sub-proteome spectra from reference strains of brewing yeasts...
2017: PloS One
Liam Pettigrew, Alexander Gutbrod, Herbert Domes, Frauke Groß, Juan M Méndez-Contreras, Antonio Delgado
Co-digestion of surplus yeast with brewery wastewater is a potentially economical method for recovering energy, in the form of biogas, from this difficult to dispose of by-product. In this work a modified version of the ADM1 (Anaerobic Digestion Model No. 1) was calibrated for an anaerobic digester fed with thermally pre-treated brewery yeast surplus wastewater. The model could predict changes to reactor methane production and reduction of biodegradable matter when fed with both pre-treated and untreated yeast surplus wastewater at varying loading rates...
July 2017: Water Science and Technology: a Journal of the International Association on Water Pollution Research
Robert A Miller, Laura Bond, Patrick N Migas, Jay D Carlisle, Gregory S Kaltenecker
Sagebrush (Artemisia spp.) steppe is one of North America's most imperiled ecosystems, as the result of many factors including grazing, development, fire, and invasion of exotic plants. Threats to sagebrush steppe are expected to increase because of climate change and further human development. Many songbirds use sagebrush steppe opportunistically, but a few obligate species are dependent on it. To quantify the habitat associations of three sagebrush obligates, the Sage Thrasher (Oreoscoptes montanus), Sagebrush Sparrow (Artemisiospiza nevadensis), and Brewer's Sparrow (Spizella breweri), and nine other songbird species that use this habitat, we surveyed across a broad region of Idaho...
March 2017: Western Birds
Junyan Liu, Lin Li, Bing Li, Brian M Peters, Yang Deng, Zhenbo Xu, Mark E Shirtliff
OBJECTIVE: The present study aimed at investigating the capability of L. plantarum strain BM-LP14723 to enter into and recover from the viable but nonculturable (VBNC) state and to cause beer spoilage. METHODS: VBNC state was induced by incubating in beer with subculturing or low temperature treatment. Culturable, total, and viable cells numbers were assessed by MRS agar plate counting, acridine orange direct counting, and Live/Dead BacLight bacterial viability kit, respectively...
June 29, 2017: Microbial Pathogenesis
Marion E Fraunhofer, Andreas J Geissler, Frank Jakob, Rudi F Vogel
Lactobacillus brevis represents one of the most relevant beer-spoiling bacteria. Besides strains causing turbidity and off flavors upon growth and metabolite formation, this species also comprises strains that produce exopolysaccharides (EPSs), which increase the viscosity of beer. Here, we report the complete genome sequences of three EPS-producing, brewery-associated L. brevis strains.
June 29, 2017: Genome Announcements
A di Biase, T R Devlin, M S Kowalski, J A Oleszkiewicz
Three 4 L anaerobic moving bed biofilm reactors (AMBBR) treated brewery wastewater with AC920 media providing 680 m(2) protected surface area per m(3) of media. Different hydraulic retention times (HRT; 24, 18, 12, 10, 8 and 6 h) at 40% media fill and 35 °C, as well as different temperatures (15, 25 and 35 °C) at 50% media fill and 18 h HRT were examined. Best performance at 35 °C and 40% media fill was observed when HRT was 18 h, which corresponded with 92% removal of soluble COD (sCOD). Organic loading rates (OLR) above 24 kg-COD m(-3)d(-1) decreased performance below 80% sCOD removal at 35 °C and 40% media fill...
June 5, 2017: Journal of Environmental Management
Yeji Kam, Mina Sung, Hoon Cho, Chang-Min Kang, Jungmin Kim, Jong-In Han
Starch-enriched brewery waste (SBW), an unexplored feedstock, was investigated as a nutritious low-cost source for the mixotrophic cultivation of Ettlia sp. YC001 for biodiesel production. Stirring, autoclaving, and sonication were assessed for the SBW, in conjunction with pH. Stirring at 55 °C was found to be the best, in terms of the effectiveness of starch hydrolysis and yeast disintegration as well as cost. The treated solutions were found to support the mixotrophic growth of microalgae: 20 g/L of glucose medium resulted in the highest biomass production of 9...
May 27, 2017: Applied Biochemistry and Biotechnology
Ines Ben Hmad, Ali Gargouri
Neutral and alkaline cellulases from microorganisms constitute a major group of the industrial enzymes and find applications in various industries. Screening is the important ways to get novel cellulases. Most fungal cellulases have acidic pH optima, except some fungi like Humicola insolens species. However, new applications require the use of neutral and alkaline cellulases in food, brewery and wine, animal feed, textile and laundry, pulp and paper industries, agriculture as well in scientific research purposes...
May 15, 2017: Journal of Basic Microbiology
Heinrich Rübsam, Thomas Becker, Martina Gastl
The changes on the molecular weight distribution (MWD) and particle size distribution (PSD) during hydrolysis of barley malt in isothermal mashing procedures were determined using asymmetrical flow field flow fractionation coupled to multiangle laser light scattering and refractive index (AF4/MALS/RI). Mash/trials were focused on amylolytic starch degradation. Therefore, temperatures (65, 70, and 75 °C) were selected according to α- and β-amylases range of activity. Samples were produced by triplicate, tracking amylolytic processes over time periods from 10 to 90 min in each mash/trial...
June 2017: Journal of Food Science
Mazhar Ul Islam, Muhammad Wajid Ullah, Shaukat Khan, Nasrullah Shah, Joong Kon Park
Bacterial cellulose (BC) has received substantial attention because of its high purity, mechanical strength, crystallinity, liquid-absorbing capabilities, biocompatibility, and biodegradability etc. These properties allow BC to be used in various fields, especially in industries producing medical, electronic, and food products etc. A major discrepancy associated with BC is its high production cost, usually much higher than the plant cellulose. To address this limitations, researchers have developed several strategies for enhanced production of BC including the designing of advanced reactors and utilization of various carbon sources...
September 2017: International Journal of Biological Macromolecules
Adriana Fu Vivian, Caroline Tiemi Aoyagui, Diogo Noin de Oliveira, Rodrigo Ramos Catharino
Beer is a carbonated alcoholic beverage produced by fermenting ingredients containing starch, especially malted cereals, and other compounds such as water, hops and yeast. The process comprises five main steps: malting, mashing, boiling, fermentation and maturation. There has been growing interest in the subject, since there is increasing demand for beer quality aspects and beer is a ubiquitous alcoholic beverage in the world. This study is based on the manufacturing process of a Brazilian craft brewery, which is characterized by withdrawing samples during key production stages and using electrospray ionization (ESI) high-resolution mass spectrometry (HRMS), a selective and reliable technique used in the identification of substances in an expeditious and practical way...
November 2016: Food Research International
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