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Microbial fermentation technology

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https://www.readbyqxmd.com/read/28318400/new-frontiers-in-fibers-innovative-and-emerging-research-on-the-gut-microbiome-and-bone-health
#1
Taylor C Wallace, Massimo Marzorati, Lisa Spence, Connie M Weaver, Patricia S Williamson
The complex interactions between the diet, gut microbiome, and host characteristics that provide a functional benefit to the host are an area of great interest and current exploration in the nutrition and health science community. New technologies are available to assess mechanisms that may explain these functional benefits to the host. One emerging functional benefit from changes in the gut microbiome is increased calcium absorption, increased calcium retention, and improved indices of bone health. Prebiotic fibers enhance microbial fermentation in the gut, providing an ecological advantage to specific nonpathogenic bacteria that have the ability to modify an individual's metabolic potential...
March 20, 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28299315/rna-based-stable-isotope-probing-suggests-allobaculum-spp-as-particularly-active-glucose-assimilators-in-a-complex-murine-microbiota-cultured-in-vitro
#2
Elena Herrmann, Wayne Young, Douglas Rosendale, Verena Reichert-Grimm, Christian U Riedel, Ralf Conrad, Markus Egert
RNA-based stable isotope probing (RNA-SIP) and metabolic profiling were used to detect actively glucose-consuming bacteria in a complex microbial community obtained from a murine model system. A faeces-derived microbiota was incubated under anaerobic conditions for 0, 2, and 4 h with 40 mM [U(13)C]glucose. Isopycnic density gradient ultracentrifugation and fractionation of isolated RNA into labeled and unlabeled fractions followed by 16S rRNA sequencing showed a quick adaptation of the bacterial community in response to the added sugar, which was dominated by unclassified Lachnospiraceae species...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28283415/fermentation-process-for-production-of-apple-based-kefir-vinegar-microbiological-chemical-and-sensory-analysis
#3
Roberta Oliveira Viana, Karina Teixeira Magalhães-Guedes, Roberto Alves Braga, Disney Ribeiro Dias, Rosane Freitas Schwan
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified...
March 7, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28264772/towards-a-competitive-solid-state-fermentation-cellulases-production-from-coffee-husk-by-sequential-batch-operation-and-role-of-microbial-diversity
#4
Alejandra Cerda, Teresa Gea, M Carmen Vargas-García, Antoni Sánchez
The cost of cellulases is the main bottleneck for bioethanol production at commercial scale. Solid-state fermentation (SSF) is a promising technology that can potentially reduce cellulases cost by using wastes as substrates. In this work, a SSF system of 4.5L bioreactors was operated continuously by sequential batch operation using the fermented solids from one batch to inoculate the following batch. Coffee husk was used as lignocellulosic substrate. Compost was used as starter in the first batch to provide a rich microbiota...
March 3, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28260488/genomics-and-biochemistry-of-saccharomyces-cerevisiae-wine-yeast-strains
#5
REVIEW
M A Eldarov, S A Kishkovskaia, T N Tanaschuk, A V Mardanov
Saccharomyces yeasts have been used for millennia for the production of beer, wine, bread, and other fermented products. Long-term "unconscious" selection and domestication led to the selection of hundreds of strains with desired production traits having significant phenotypic and genetic differences from their wild ancestors. This review summarizes the results of recent research in deciphering the genomes of wine Saccharomyces strains, the use of comparative genomics methods to study the mechanisms of yeast genome evolution under conditions of artificial selection, and the use of genomic and postgenomic approaches to identify the molecular nature of the important characteristics of commercial wine strains of Saccharomyces...
December 2016: Biochemistry. Biokhimii︠a︡
https://www.readbyqxmd.com/read/28220237/microbial-fuel-cell-coupled-to-biohydrogen-reactor-a-feasible-technology-to-increase-energy-yield-from-cheese-whey
#6
J Wenzel, L Fuentes, A Cabezas, C Etchebehere
An important pollutant produced during the cheese making process is cheese whey which is a liquid by-product with high content of organic matter, composed mainly by lactose and proteins. Hydrogen can be produced from cheese whey by dark fermentation but, organic matter is not completely removed producing an effluent rich in volatile fatty acids. Here we demonstrate that this effluent can be further used to produce energy in microbial fuel cells. Moreover, current production was not feasible when using raw cheese whey directly to feed the microbial fuel cell...
February 20, 2017: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/28197578/chemical-characterization-of-the-glycated-myofibrillar-proteins-from-grass-carp-ctenopharyngodon-idella-and-their-impacts-on-the-human-gut-microbiota-in-vitro-fermentation
#7
Kaining Han, Ye Yao, Shiyuan Dong, Sun Jin, Hang Xiao, Haohao Wu, Mingyong Zeng
In this study, the chemical characterization of glycoconjugates of myofibrillar proteins from grass carp conjugated with glucose via Maillard reaction for up to 24 h of dry-heating was investigated, and their impacts on the microbial community in vitro human fecal fermentation were firstly evaluated by high-throughput sequencing technologies. The glycation greatly increased the furosine levels in glycoconjugates, which reached the maximum level (2.87 ± 0.08 mg per 100 mg protein) for 9 h of heating, and resulted in the structural changes of myofibrillar proteins based on the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) analysis...
February 15, 2017: Food & Function
https://www.readbyqxmd.com/read/28171841/evaluation-of-various-cheese-whey-treatment-scenarios-in-single-chamber-microbial-electrolysis-cells-for-improved-biohydrogen-production
#8
Isaac Rivera, Péter Bakonyi, Manuel Alejandro Cuautle-Marín, Germán Buitrón
In this study single-chamber microbial electrolysis cells (MECs) were applied to treat cheese whey (CW), an industrial by-product, and recover H2 gas. Firstly, this substrate was fed directly to the MEC to get the initial feedback about its H2 generation potential. The results indicated that the direct application of CW requires an adequate pH control to realize bioelectrohydrogenesis and avoid operational failure due to the loss of bioanode activity. In the second part of the study, the effluents of anaerobic (methanogenic) digester and hydrogenogenic (dark fermentative H2-producing) reactor utilizing the CW were tested in the MEC process (representing the concept of a two-stage technology)...
May 2017: Chemosphere
https://www.readbyqxmd.com/read/28125344/translating-omics-to-food-microbiology
#9
Aaron M Walsh, Fiona Crispie, Marcus J Claesson, Paul D Cotter
This review examines the applications of omics technologies in food microbiology, with a primary focus on high-throughput sequencing (HTS) technologies. We discuss the different sequencing approaches applicable to the study of food-related microbial isolates and mixed microbial communities in foods, and we provide an overview of the sequencing platforms suitable for each approach. We highlight the potential for genomics, metagenomics, and metatranscriptomics to guide efforts to optimize food fermentations. Additionally, we explore the use of comparative and functional genomics to further our understanding of the mechanisms of probiotic action and we describe the applicability of HTS as a food safety measure...
February 28, 2017: Annual Review of Food Science and Technology
https://www.readbyqxmd.com/read/28093073/application-of-meta-omics-techniques-to-understand-greenhouse-gas-emissions-originating-from-ruminal-metabolism
#10
REVIEW
Robert J Wallace, Timothy J Snelling, Christine A McCartney, Ilma Tapio, Francesco Strozzi
Methane emissions from ruminal fermentation contribute significantly to total anthropological greenhouse gas (GHG) emissions. New meta-omics technologies are beginning to revolutionise our understanding of the rumen microbial community structure, metabolic potential and metabolic activity. Here we explore these developments in relation to GHG emissions. Microbial rumen community analyses based on small subunit ribosomal RNA sequence analysis are not yet predictive of methane emissions from individual animals or treatments...
January 16, 2017: Genetics, Selection, Evolution: GSE
https://www.readbyqxmd.com/read/28061817/the-rumen-microbial-metaproteome-as-revealed-by-sds-page
#11
Timothy J Snelling, R John Wallace
BACKGROUND: Ruminal digestion is carried out by large numbers of bacteria, archaea, protozoa and fungi. Understanding the microbiota is important because ruminal fermentation dictates the efficiency of feed utilisation by the animal and is also responsible for major emissions of the greenhouse gas, methane. Recent metagenomic and metatranscriptomic studies have helped to elucidate many features of the composition and activity of the microbiota. The metaproteome provides complementary information to these other -omics technologies...
January 7, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28061427/municipal-waste-liquor-treatment-via-bioelectrochemical-and-fermentation-h2%C3%A2-%C3%A2-ch4-processes-assessment-of-various-technological-sequences
#12
Tamás Rózsenberszki, László Koók, Péter Bakonyi, Nándor Nemestóthy, Washington Logroño, Mario Pérez, Gladys Urquizo, Celso Recalde, Róbert Kurdi, Attila Sarkady
In this paper, the anaerobic treatment of a high organic-strength wastewater-type feedstock, referred as the liquid fraction of pressed municipal solid waste (LPW) was studied for energy recovery and organic matter removal. The processes investigated were (i) dark fermentation to produce biohydrogen, (ii) anaerobic digestion for biogas formation and (iii) microbial fuel cells for electrical energy generation. To find a feasible alternative for LPW treatment (meeting the two-fold aims given above), various one- as well as multi-stage processes were tested...
December 23, 2016: Chemosphere
https://www.readbyqxmd.com/read/28057558/characterization-of-the-planktonic-microbiome-in-upflow-anaerobic-sludge-blanket-reactors-during-adaptation-of-mesophilic-methanogenic-granules-to-thermophilic-operational-conditions
#13
Xinyu Zhu, Laura Treu, Panagiotis G Kougias, Stefano Campanaro, Irini Angelidaki
Upflow anaerobic sludge blanket (UASB) technology refers to reactor technology where granules, i.e. self-immobilised microbial associations, are the biological catalysts involved in the anaerobic digestion process. During the start-up period, UASB reactors operate at relatively long HRT and therefore the liquid phase of the reactor becomes a favourable environment for microbial growth. The current study aimed to elucidate the dynamicity of the suspended microbial community in UASB reactors, during the transition from mesophilic to thermophilic conditions...
January 2, 2017: Anaerobe
https://www.readbyqxmd.com/read/28040175/impact-of-nacl-reduction-on-lactic-acid-bacteria-during-fermentation-of-nocellara-del-belice-table-olives
#14
Paola Zinno, Barbara Guantario, Giuditta Perozzi, Gianni Pastore, Chiara Devirgiliis
Table olives are widely consumed worldwide but, due to the presence of NaCl in fermenting brines, they contain high levels of sodium. A promising strategy to lower sodium content is the reduction or substitution of NaCl in brines with other chlorides. However, these procedures may impact safety, spoilage, as well as quality and technological properties, including the evolution and final composition of the fermenting microbiota. In the present work the effects of partially replacing NaCl with KCl in fermenting brines on the microbiological quality of Nocellara del Belice olives produced by Spanish style (Sivigliano) or Castelvetrano methods have been analyzed...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28040166/dynamics-of-bacterial-communities-during-manufacture-and-ripening-of-traditional-caciocavallo-of-castelfranco-cheese-in-relation-to-cows-feeding
#15
Marina Giello, Antonietta La Storia, Felicia Masucci, Antonio Di Francia, Danilo Ercolini, Francesco Villani
Traditional Caciocavallo of Castelfranco is a semi-hard "pasta-filata" cheese produced from raw cows' milk in Campania region. The aim of the present research is mainly focused on the study, by 16S rRNA gene pyrosequencing and viable counts, of the dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo cheese. Moreover, the possible correlation between cheese microbiota and cows' feeding based on silage or hay was also evaluated. In general, except for enterococci, the technological process significantly affected all the microbial groups...
May 2017: Food Microbiology
https://www.readbyqxmd.com/read/28006700/detection-of-different-microenvironments-and-lactobacillus-sakei-biotypes-in-ventricina-a-traditional-fermented-sausage-from-central-italy
#16
Patrizio Tremonte, Elena Sorrentino, Gianfranco Pannella, Luca Tipaldi, Marina Sturchio, Armando Masucci, Lucia Maiuro, Raffaele Coppola, Mariantonietta Succi
The present study evaluated the physico-chemical and microbiological features of Ventricina, considering for the first time the presence of different compartments deriving from the technology of production. In fact meat pieces (pork muscle and fat cut into cubes of about 10-20cm(3)), mixed with other ingredients and then stuffed into pig bladder, are still distinguishable at the end of the ripening. They appear delimited on the outside by the casing and inside by thin layers consisting of spices (mainly red pepper powder), salt and meat juices...
February 2, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27994585/saccharomyces-and-non-saccharomyces-competition-during-microvinification-under-different-sugar-and-nitrogen-conditions
#17
Jessica Lleixà, Maria Manzano, Albert Mas, María Del C Portillo
The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However, the interactions between these yeasts are not well understood, especially those regarding the availability of nutrients. The aim of the present study was to analyze the effect of nitrogen and sugar concentration on the evolution of mixed yeast populations on controlled laboratory-scale fermentations monitored by density, plate culturing, PCR-DGGE and sugar and nitrogen consumption...
2016: Frontiers in Microbiology
https://www.readbyqxmd.com/read/27992473/high-throughput-sequencing-of-microbial-community-diversity-and-dynamics-during-douchi-fermentation
#18
Lin Yang, Hui-Lin Yang, Zong-Cai Tu, Xiao-Lan Wang
Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity during both douchi-koji making and fermentation. A total of 181,443 high quality bacterial 16S rRNA sequences and 221,059 high quality fungal internal transcribed spacer reads were used for taxonomic classification, revealing eight bacterial and three fungal phyla...
2016: PloS One
https://www.readbyqxmd.com/read/27981239/ionic-liquids-impact-the-bioenergy-feedstock-degrading-microbiome-and-transcription-of-enzymes-relevant-to-polysaccharide-hydrolysis
#19
Yu-Wei Wu, Brendan Higgins, Chaowei Yu, Amitha P Reddy, Shannon Ceballos, Lawrence D Joh, Blake A Simmons, Steven W Singer, Jean S VanderGheynst
Ionic liquid (IL) pretreatment is a promising approach for the conversion of lignocellulose to biofuels. The toxicity of residual IL, however, negatively impacts the performance of industrial enzymes and microorganisms in hydrolysis and fermentation. In this study, a thermophilic microbial community was cultured on switchgrass amended with various levels of the ionic liquid 1-ethyl-3-methylimidazolium acetate. Changes in the microbial community composition and transcription of genes relevant to IL tolerance and lignocellulose hydrolysis were quantified...
November 2016: MSystems
https://www.readbyqxmd.com/read/27942906/microbial-community-changes-in-methanogenic-granules-during-the-transition-from-mesophilic-to-thermophilic-conditions
#20
Xinyu Zhu, Panagiotis G Kougias, Laura Treu, Stefano Campanaro, Irini Angelidaki
Upflow anaerobic sludge blanket (UASB) reactor is one of the most applied technologies for various high-strength wastewater treatments. The present study analysed the microbial community changes in UASB granules during the transition from mesophilic to thermophilic conditions. Dynamicity of microbial community in granules was analysed using high-throughput sequencing of 16S ribosomal RNA gene amplicons, and the results showed that the temperature strictly determines the diversity of the microbial consortium...
February 2017: Applied Microbiology and Biotechnology
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