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Microbial fermentation technology

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https://www.readbyqxmd.com/read/27914260/the-extent-of-fermentative-transformation-of-phenolic-compounds-in-the-bioanode-controls-exoelectrogenic-activity-in-a-microbial-electrolysis-cell
#1
Xiaofei Zeng, Maya A Collins, Abhijeet P Borole, Spyros G Pavlostathis
Phenolic compounds in hydrolysate/pyrolysate and wastewater streams produced during the pretreatment of lignocellulosic biomass for biofuel production present a significant challenge in downstream processes. Bioelectrochemical systems are increasingly recognized as an alternative technology to handle biomass-derived streams and to promote water reuse in biofuel production. Thus, a thorough understanding of the fate of phenolic compounds in bioanodes is urgently needed. The present study investigated the biotransformation of three structurally similar phenolic compounds (syringic acid, SA; vanillic acid, VA; 4-hydroxybenzoic acid, HBA), and their individual contribution to exoelectrogenesis in a microbial electrolysis cell (MEC) bioanode...
November 27, 2016: Water Research
https://www.readbyqxmd.com/read/27895708/continuous-production-of-biohythane-from-hydrothermal-liquefied-cornstalk-biomass-via-two-stage-high-rate-anaerobic-reactors
#2
Bu-Chun Si, Jia-Ming Li, Zhang-Bing Zhu, Yuan-Hui Zhang, Jian-Wen Lu, Rui-Xia Shen, Chong Zhang, Xin-Hui Xing, Zhidan Liu
BACKGROUND: Biohythane production via two-stage fermentation is a promising direction for sustainable energy recovery from lignocellulosic biomass. However, the utilization of lignocellulosic biomass suffers from specific natural recalcitrance. Hydrothermal liquefaction (HTL) is an emerging technology for the liquefaction of biomass, but there are still several challenges for the coupling of HTL and two-stage fermentation. One particular challenge is the limited efficiency of fermentation reactors at a high solid content of the treated feedstock...
2016: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/27890703/vitamin-b6-metabolism-in-microbes-and-approaches-for-fermentative-production
#3
REVIEW
Jonathan Rosenberg, Till Ischebeck, Fabian M Commichau
Vitamin B6 is a designation for the six vitamers pyridoxal, pyridoxine, pyridoxamine, pyridoxal 5'-phosphate (PLP), pyridoxine 5'-phosphate, and pyridoxamine. PLP, being the most important B6 vitamer, serves as a cofactor for many proteins and enzymes. In contrast to other organisms, animals and humans have to ingest vitamin B6 with their food. Several disorders are associated with vitamin B6 deficiency. Moreover, pharmaceuticals interfere with metabolism of the cofactor, which also results in vitamin B6 deficiency...
November 24, 2016: Biotechnology Advances
https://www.readbyqxmd.com/read/27885939/microbial-innovations-in-the-world-of-food
#4
Hisashi Kawasaki, Kenji Ueda
Technological developments in Japan based on the results of microbial research were a major pillar supporting the postwar industrial revolution. The wellspring of these advancements was the sophisticated technology used in traditional brewing, a foundation of the characteristic Japanese food culture. In this manuscript, we will describe the fermentative production of amino acids and nucleic acids following the discovery of the umami component so distinct in Japanese cuisine, which finally revealed the true power of microbial production...
January 2017: Bioscience, Biotechnology, and Biochemistry
https://www.readbyqxmd.com/read/27872947/design-and-characterisation-of-synthetic-operons-for-biohydrogen-technology
#5
Ciaran M Lamont, Frank Sargent
Biohydrogen is produced by a number of microbial systems and the commonly used host bacterium Escherichia coli naturally produces hydrogen under fermentation conditions. One approach to engineering additional hydrogen production pathways is to introduce non-native hydrogenases into E. coli. An attractive candidate is the soluble [NiFe]-hydrogenase from Ralstonia eutropha, which has been shown to link NADH/NAD(+) biochemistry directly to hydrogen metabolism, an activity that E. coli does not perform. In this work, three synthetic operons were designed that code for the soluble hydrogenase and two different enzyme maturase systems...
November 21, 2016: Archives of Microbiology
https://www.readbyqxmd.com/read/27825476/development-of-microsatellite-markers-for-lachancea-thermotolerans-typing-and-population-structure-of-wine-associated-isolates
#6
Georgios Banilas, Georgios Sgouros, Aspasia Nisiotou
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast community with great technological potential for the wine industry. Although several molecular marker techniques have been developed for typing different yeast species, no one has been designed so far for L. thermotolerans. Here we present a simple and efficient method based on a multilocus SSR analysis for molecular typing and genetic diversity assessment of L. thermotolerans isolates. Following whole genome screening, five polymorphic microsatellite markers were selected and tested on a panel of grape isolates from different vineyards of two geographically separated viticultural zones, Nemea and Peza, in Greece...
December 2016: Microbiological Research
https://www.readbyqxmd.com/read/27822555/novel-syntrophic-populations-dominate-an-ammonia-tolerant-methanogenic-microbiome
#7
J A Frank, M Ø Arntzen, L Sun, L H Hagen, A C McHardy, S J Horn, V G H Eijsink, A Schnürer, P B Pope
Biogas reactors operating with protein-rich substrates have high methane potential and industrial value; however, they are highly susceptible to process failure because of the accumulation of ammonia. High ammonia levels cause a decline in acetate-utilizing methanogens and instead promote the conversion of acetate via a two-step mechanism involving syntrophic acetate oxidation (SAO) to H2 and CO2, followed by hydrogenotrophic methanogenesis. Despite the key role of syntrophic acetate-oxidizing bacteria (SAOB), only a few culturable representatives have been characterized...
September 2016: MSystems
https://www.readbyqxmd.com/read/27813152/yeasts-found-in-vineyards-and-wineries
#8
Cristian Varela, Anthony R Borneman
Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma...
November 3, 2016: Yeast
https://www.readbyqxmd.com/read/27793692/strategies-for-efficiently-selecting-pha-producing-mixed-microbial-cultures-using-complex-feedstocks-feast-and-famine-regime-and-uncoupled-carbon-and-nitrogen-availabilities
#9
Catarina S S Oliveira, Carlos E Silva, Gilda Carvalho, Maria A Reis
Production of polyhydroxyalkanoates (PHAs) by open mixed microbial cultures (MMCs) has been attracting increasing interest as an alternative technology to PHA production by pure cultures, due to the potential for lower costs associated with the use of open systems (eliminating the requirement for sterile conditions) and the utilisation of cheap feedstock (industrial and agricultural wastes). Such technology relies on the efficient selection of an MMC enriched in PHA-accumulating organisms. Fermented cheese whey, a protein-rich complex feedstock, has been used previously to produce PHA using the feast and famine regime for selection of PHA accumulating cultures...
October 25, 2016: New Biotechnology
https://www.readbyqxmd.com/read/27741370/characterizing-soy-sauce-moromi-manufactured-by-high-salt-dilute-state-and-low-salt-solid-state-fermentation-using-multiphase-analyzing-methods
#10
Liqiang Zhang, Rongqing Zhou, Ruiying Cui, Jun Huang, Chongde Wu
Present study was to characterize the physiochemical properties, free amino acids (FAAs), volatiles and microbial communities of various moromi, respectively sampled from different stages of high-salt dilute-state (HSDS) and low-salt solid-state (LSSS) fermentation, using multiphase analyzing methods. Phospholipid fatty acids (PLFA) analysis indicated that Gram-positive bacteria were dominant bacteria and fungi were principal microbes. For DGGE analysis, dominant microbes in moromi were mainly fell into Weissella, Tetragenococcus, Candida, Pichia, and Zygosaccharomyces...
October 14, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27709807/metagenomics-insights-into-food-fermentations
#11
Francesca De Filippis, Eugenio Parente, Danilo Ercolini
This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High-throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food fermentative processes. Phylobiomics was the most explored application in the past decade. Metagenomics and metatranscriptomics, although still underexploited, promise to uncover the functionality of complex microbial consortia...
October 6, 2016: Microbial Biotechnology
https://www.readbyqxmd.com/read/27681196/ph-and-organic-carbon-dose-rates-control-microbially-driven-bioremediation-efficacy-in-alkaline-bauxite-residue
#12
Talitha C Santini, Laura I Malcolm, Gene W Tyson, Lesley A Warren
Bioremediation of alkaline tailings, based on fermentative microbial metabolisms, is a novel strategy for achieving rapid pH neutralization and thus improving environmental outcomes associated with mining and refining activities. Laboratory-scale bioreactors containing bauxite residue (an alkaline, saline tailings material generated as a byproduct of alumina refining), to which a diverse microbial inoculum was added, were used in this study to identify key factors (pH, salinity, organic carbon supply) controlling the rates and extent of microbially driven pH neutralization (bioremediation) in alkaline tailings...
October 18, 2016: Environmental Science & Technology
https://www.readbyqxmd.com/read/27635191/mbt-tool-an-open-access-tool-based-on-thermodynamic-electron-equivalents-model-to-obtain-microbial-metabolic-reactions-to-be-used-in-biotechnological-process
#13
Pablo Granda Araujo, Anna Gras, Marta Ginovart
Modelling cellular metabolism is a strategic factor in investigating microbial behaviour and interactions, especially for bio-technological processes. A key factor for modelling microbial activity is the calculation of nutrient amounts and products generated as a result of the microbial metabolism. Representing metabolic pathways through balanced reactions is a complex and time-consuming task for biologists, ecologists, modellers and engineers. A new computational tool to represent microbial pathways through microbial metabolic reactions (MMRs) using the approach of the Thermodynamic Electron Equivalents Model has been designed and implemented in the open-access framework NetLogo...
2016: Computational and Structural Biotechnology Journal
https://www.readbyqxmd.com/read/27628338/microbial-production-of-metabolites-and-associated-enzymatic-reactions-under-high-pressure
#14
REVIEW
Yongsheng Dong, Hua Jiang
High environmental pressure exerts an external stress on the survival of microorganisms that are commonly found under normal pressure. In response, many growth traits alter, including cell morphology and physiology, cellular structure, metabolism, physical and chemical properties, the reproductive process, and defense mechanisms. The high-pressure technology (HP) has been industrially utilized in pressurized sterilization, synthesis of stress-induced products, and microbial/enzymatic transformation of chemicals...
November 2016: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27628337/the-production-and-uses-of-beauveria-bassiana-as-a-microbial-insecticide
#15
REVIEW
Gabriel Moura Mascarin, Stefan T Jaronski
Among invertebrate fungal pathogens, Beauveria bassiana has assumed a key role in management of numerous arthropod agricultural, veterinary and forestry pests. Beauveria is typically deployed in one or more inundative applications of large numbers of aerial conidia in dry or liquid formulations, in a chemical paradigm. Mass production is mainly practiced by solid-state fermentation to yield hydrophobic aerial conidia, which remain the principal active ingredient of mycoinsecticides. More robust and cost-effective fermentation and formulation downstream platforms are imperative for its overall commercialization by industry...
November 2016: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/27578483/metagenomic-approach-reveals-microbial-diversity-and-predictive-microbial-metabolic-pathways-in-yucha-a-traditional-li-fermented-food
#16
Jiachao Zhang, Xiaoru Wang, Dongxue Huo, Wu Li, Qisong Hu, Chuanbiao Xu, Sixin Liu, Congfa Li
Yucha is a typical traditional fermented food of the Li population in the Hainan province of China, and it is made up of cooked rice and fresh fish. In the present study, metagenomic approach and culture-dependent technology were applied to describe the diversity of microbiota and identify beneficial microbes in the Yucha. At the genus level, Lactobacillus was the most abundant genus (43.82% of the total reads), followed by Lactococcus, Enterococcus, Vibrio, Weissella, Pediococcus, Enterobacter, Salinivibrio, Acinetobacter, Macrococcus, Kluyvera and Clostridium; this result was confirmed by q-PCR...
2016: Scientific Reports
https://www.readbyqxmd.com/read/27570519/technological-factors-affecting-biogenic-amine-content-in-foods-a-review
#17
REVIEW
Fausto Gardini, Yesim Özogul, Giovanna Suzzi, Giulia Tabanelli, Fatih Özogul
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The importance of preventing the excessive accumulation of BAs in foods is related to their impact on human health and food quality...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27561626/recent-insights-into-the-cell-immobilization-technology-applied-for-dark-fermentative-hydrogen-production
#18
REVIEW
Gopalakrishnan Kumar, Ackmez Mudhoo, Periyasamy Sivagurunathan, Dillirani Nagarajan, Anish Ghimire, Chyi-How Lay, Chiu-Yue Lin, Duu-Jong Lee, Jo-Shu Chang
The contribution and insights of the immobilization technology in the recent years with regards to the generation of (bio)hydrogen via dark fermentation have been reviewed. The types of immobilization practices, such as entrapment, encapsulation and adsorption, are discussed. Materials and carriers used for cell immobilization are also comprehensively surveyed. New development of nano-based immobilization and nano-materials has been highlighted pertaining to the specific subject of this review. The microorganisms and the type of carbon sources applied in the dark hydrogen fermentation are also discussed and summarized...
November 2016: Bioresource Technology
https://www.readbyqxmd.com/read/27527396/opportunities-to-overcome-the-current-limitations-and-challenges-for-efficient-microbial-production-of-optically-pure-lactic-acid
#19
REVIEW
Mohamed Ali Abdel-Rahman, Kenji Sonomoto
There has been growing interest in the microbial production of optically pure lactic acid due to the increased demand for lactic acid-derived environmentally friendly products, for example biodegradable plastic (poly-lactic acid), as an alternative to petroleum-derived materials. To maximize the market uptake of these products, their cost should be competitive and this could be achieved by decreasing the production cost of the raw material, that is, lactic acid. It is of great importance to isolate and develop robust and highly efficient microbial lactic acid producers...
October 20, 2016: Journal of Biotechnology
https://www.readbyqxmd.com/read/27524979/exploring-the-bacterial-microbiota-of-colombian-fermented-maize-dough-masa-agria-maiz-a%C3%A3-ejo
#20
Clemencia Chaves-Lopez, Annalisa Serio, Johannes Delgado-Ospina, Chiara Rossi, Carlos D Grande-Tovar, Antonello Paparella
Masa Agria is a naturally fermented maize dough produced in Colombia, very common in the traditional gastronomy. In this study we used culture-dependent and RNA-based pyrosequencing to investigate the bacterial community structure of Masa Agria samples produced in the south west of Colombia. The mean value of cell density was 7.6 log CFU/g of presumptive lactic acid bacteria, 5.4 log cfu/g for presumptive acetic bacteria and 5.6 og CFU/g for yeasts. The abundance of these microorganisms is also responsible for the low pH (3...
2016: Frontiers in Microbiology
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