Pub Date : 2017-01-01DOI: 10.4172/2167-7972.1000144
A. Ugo, Arazu Vivian Amara, Igwe Cn, Uzo Kenechuwku
Microbes have been novel hosts for suitable industrial enzymes including lipases. With the rapid increase in biotechnological industries, there is need for improvement of bioproducts, enhance environmental safety and product yield. Microbes are qualified biological arsenal for the achievement of the above mentioned targets in the industrial sectors. Lipases as versatile biological catalyst has given a promising prospect in meeting the needs for most industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. Catalytic importance of lipases includes hydrolysis, esterification and transesterification. Each of the mentioned reactions has their industrial applications. Lipases exhibit various properties, with respect to its source. Immobilization has made the use of microbial lipases attain its optimum performance and hence suitable for various reaction and the need to add flavor to the immobilization processes.
{"title":"Microbial Lipases: A Prospect for Biotechnological Industrial Catalysis for Green Products: A Review","authors":"A. Ugo, Arazu Vivian Amara, Igwe Cn, Uzo Kenechuwku","doi":"10.4172/2167-7972.1000144","DOIUrl":"https://doi.org/10.4172/2167-7972.1000144","url":null,"abstract":"Microbes have been novel hosts for suitable industrial enzymes including lipases. With the rapid increase in biotechnological industries, there is need for improvement of bioproducts, enhance environmental safety and product yield. Microbes are qualified biological arsenal for the achievement of the above mentioned targets in the industrial sectors. Lipases as versatile biological catalyst has given a promising prospect in meeting the needs for most industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. Catalytic importance of lipases includes hydrolysis, esterification and transesterification. Each of the mentioned reactions has their industrial applications. Lipases exhibit various properties, with respect to its source. Immobilization has made the use of microbial lipases attain its optimum performance and hence suitable for various reaction and the need to add flavor to the immobilization processes.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"70 1","pages":"1-12"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83274165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2017-01-01DOI: 10.4172/2167-7972.1000146
R. Singleton, A. Nanjundaswamy, K. Mandyam, V. Njiti
An investigation was undertaken to evaluate the impact of edible mushroom Pleurotus sajor-caju fermentation on the nutritional profile of soymeal under high solid submerged fermentation. Eight day fermentation resulted in changes in the nutritional profile of soymeal. A statistically significant enhancement in fermented sample was seen for crude protein, crude fiber and total amino acid. Except for hydroxyproline and hydroxylysine all amino acids showed significant increase in fermented samples. Specifically, amino acids such as glutamic acid and lysine which are important in animal feed showed significant increase in fermented samples. The overall increase of amino acids ranged from 10% to 200%. Response Surface Methodology (RSM) is an effective tool to optimize submerged fermentation of macro-fungi like Pleurotus. The results of the current study can serve as a basis of optimization of other macro-fugal submerged fermentation.
{"title":"Fermentation Optimization of Macro-Fungus Pleurotus Sajor-Caju on Soymeal","authors":"R. Singleton, A. Nanjundaswamy, K. Mandyam, V. Njiti","doi":"10.4172/2167-7972.1000146","DOIUrl":"https://doi.org/10.4172/2167-7972.1000146","url":null,"abstract":"An investigation was undertaken to evaluate the impact of edible mushroom Pleurotus sajor-caju fermentation on the nutritional profile of soymeal under high solid submerged fermentation. Eight day fermentation resulted in changes in the nutritional profile of soymeal. A statistically significant enhancement in fermented sample was seen for crude protein, crude fiber and total amino acid. Except for hydroxyproline and hydroxylysine all amino acids showed significant increase in fermented samples. Specifically, amino acids such as glutamic acid and lysine which are important in animal feed showed significant increase in fermented samples. The overall increase of amino acids ranged from 10% to 200%. Response Surface Methodology (RSM) is an effective tool to optimize submerged fermentation of macro-fungi like Pleurotus. The results of the current study can serve as a basis of optimization of other macro-fugal submerged fermentation.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"23 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83962616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-16DOI: 10.4172/2167-7972.1000139
Andrés Bretón-Toral, S. Trejo-Estrada, O. McDonald
Food waste is considered a non-valued material and the volume is increasing with population and these wastes can be used as raw materials to produce useful bioproducts. Potato peel waste (PPW), almond shells (AS) and spent coffee grounds (SCG) are such wastes and were used as feedstocks to produce lactic acid (LA) via fermentation. Two lactic acid producing bacterial consortia were screened/selected based on glucose and arabinose fed media and were each used for subsequent fermentations. The food wastes were subjected to either: (i) starch gelatinization, (ii) hydrothermal pretreatment, (ii) hydrothermal and cellulase pretreatment, and (iv) hydrothermal and cellulase pretreatment buffered with CaCO3 prior to fermentation. The glucose selected consortia was better than the arabinose selected consortia for generating LA, and thus was used for further fermentations trials using pretreated biomass. The best LA yield (0.175 g LA g-1 biomass) was from gelatinized AS than the hydrothermal plus cellulase pretreatment. LA productivity was improved for the hydrothermal plus cellulase pretreated biomass by addition of CaCO3 as buffer to give LA production rates of 0.063 g LA g-1 PPW, 0.045 g LA g-1 AS and 0.049 g LA g-1 SCG.
食物垃圾被认为是一种无价值的材料，其数量随着人口的增加而增加，这些废物可以用作生产有用生物制品的原材料。马铃薯皮废物(PPW)、杏仁壳(AS)和废咖啡渣(SCG)就是这类废物，它们被用作发酵生产乳酸(LA)的原料。以葡萄糖和阿拉伯糖为培养基，筛选两个产乳酸菌群，分别用于后续发酵。对食物垃圾进行:(i)淀粉糊化，(ii)水热预处理，(ii)水热和纤维素酶预处理，(iv)发酵前用碳酸钙缓冲水热和纤维素酶预处理。葡萄糖选择的菌群比阿拉伯糖选择的菌群更容易产生LA，因此可以使用预处理的生物质进行进一步的发酵试验。与水热加纤维素酶预处理相比，凝胶化AS的LA产率最高(0.175 g LA g-1生物质)。通过添加CaCO3作为缓冲液，水热+纤维素酶预处理生物质的LA产率可达到0.063 g LA g-1 PPW、0.045 g LA g-1 as和0.049 g LA g-1 SCG。
{"title":"Lactic Acid Production from Potato Peel Waste, Spent Coffee Grounds and Almond Shells with Undefined Mixed Cultures Isolated from Coffee Mucilage from Coatepec Mexico","authors":"Andrés Bretón-Toral, S. Trejo-Estrada, O. McDonald","doi":"10.4172/2167-7972.1000139","DOIUrl":"https://doi.org/10.4172/2167-7972.1000139","url":null,"abstract":"Food waste is considered a non-valued material and the volume is increasing with population and these wastes can be used as raw materials to produce useful bioproducts. Potato peel waste (PPW), almond shells (AS) and spent coffee grounds (SCG) are such wastes and were used as feedstocks to produce lactic acid (LA) via fermentation. Two lactic acid producing bacterial consortia were screened/selected based on glucose and arabinose fed media and were each used for subsequent fermentations. The food wastes were subjected to either: (i) starch gelatinization, (ii) hydrothermal pretreatment, (ii) hydrothermal and cellulase pretreatment, and (iv) hydrothermal and cellulase pretreatment buffered with CaCO3 prior to fermentation. The glucose selected consortia was better than the arabinose selected consortia for generating LA, and thus was used for further fermentations trials using pretreated biomass. The best LA yield (0.175 g LA g-1 biomass) was from gelatinized AS than the hydrothermal plus cellulase pretreatment. LA productivity was improved for the hydrothermal plus cellulase pretreated biomass by addition of CaCO3 as buffer to give LA production rates of 0.063 g LA g-1 PPW, 0.045 g LA g-1 AS and 0.049 g LA g-1 SCG.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"169 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2016-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79065233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-07DOI: 10.4172/2167-7972.1000138
K. Yoshimune, Mika Yamamoto, Tomo Aoyagi, I. Yumoto
Two strains of alkaliphilic lactic acid bacteria, L-120 and AY103, which can produce L-lactic acid extensively, were isolated during trials of L-lactic acid production under unsterilized conditions at pH 9. Strains L-120 and AY103 are similar to Enterococcus casseliflavus and Enterococcus faecalis, respectively, as determined by 16S rRNA gene sequencing. It was found that wheat bran hydrolysate (1.5 or 3.0% dry w/v) strongly stimulates the production of lactic acid in both strains. Strain L-120 produced 149 g L-1 L-lactic acid at 35°C under pH 9 from 180 g L-1 glucose with the production rate of 3.9 g L-1 h-1. Strain AY103 produced 153 g L-1 L-lactic acid from 180 g L-1 glucose with the production rate of 4.2 g L-1 h-1. Both strains produced high-optical-purity (100%) L-lactic acid. In addition, strain L-120 produced 12% (w/v) L-lactic acid from degraded inedible materials, i.e., rice straw and soy bean curd refuse, within 72 h under unsterilized conditions. The obtained results indicate that these two strains are very useful for Llactic acid production with the advantages of high productivity and rapid production with reduced costs of product purification, raw materials and fermenter sterilization.
在pH为9的条件下进行了l -乳酸生产试验，分离得到了两株可广泛生产l -乳酸的亲碱乳酸菌L-120和AY103。通过16S rRNA基因测序，菌株L-120和AY103分别与casseliflavus肠球菌和粪肠球菌相似。结果表明，麦麸水解液(1.5或3.0%干燥w/v)对两种菌株的乳酸生成均有较强的刺激作用。菌株L-120在35℃、pH 9条件下，由180 g L-1葡萄糖产生149 g L-1 l -乳酸，产率为3.9 g L-1 h-1。菌株AY103从180 g L-1葡萄糖中产生153 g L-1 l -乳酸，产率为4.2 g L-1 h-1。两株菌株均产生高光学纯度(100%)的l-乳酸。此外，菌株L-120在未灭菌的条件下，在72 h内从降解的不可食用材料(即稻草和豆腐渣)中产生12% (w/v)的l -乳酸。结果表明，这两种菌株具有生产效率高、生产速度快、产品纯化成本低、原料成本低、发酵罐灭菌成本低等优点。
{"title":"High and Rapid L-lactic Acid Production by Alkaliphilic Enterococcus sp. by Adding Wheat Bran Hydrolysate","authors":"K. Yoshimune, Mika Yamamoto, Tomo Aoyagi, I. Yumoto","doi":"10.4172/2167-7972.1000138","DOIUrl":"https://doi.org/10.4172/2167-7972.1000138","url":null,"abstract":"Two strains of alkaliphilic lactic acid bacteria, L-120 and AY103, which can produce L-lactic acid extensively, were isolated during trials of L-lactic acid production under unsterilized conditions at pH 9. Strains L-120 and AY103 are similar to Enterococcus casseliflavus and Enterococcus faecalis, respectively, as determined by 16S rRNA gene sequencing. It was found that wheat bran hydrolysate (1.5 or 3.0% dry w/v) strongly stimulates the production of lactic acid in both strains. Strain L-120 produced 149 g L-1 L-lactic acid at 35°C under pH 9 from 180 g L-1 glucose with the production rate of 3.9 g L-1 h-1. Strain AY103 produced 153 g L-1 L-lactic acid from 180 g L-1 glucose with the production rate of 4.2 g L-1 h-1. Both strains produced high-optical-purity (100%) L-lactic acid. In addition, strain L-120 produced 12% (w/v) L-lactic acid from degraded inedible materials, i.e., rice straw and soy bean curd refuse, within 72 h under unsterilized conditions. The obtained results indicate that these two strains are very useful for Llactic acid production with the advantages of high productivity and rapid production with reduced costs of product purification, raw materials and fermenter sterilization.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"2 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2016-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90294781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-05DOI: 10.4172/2167-7972.1000137
A. Khusro, C. Aarti, P. Agastian
The present preliminary context was investigated to formulate a cost-effective homemade basal medium for the successful growth and subsequent culturing of Bacillus subtilis strain KPA in vitro. In view of this, PSC (Potato Soya chunk Chickpea) agar medium was prepared by adding aqueous filtered solutions of potatoes (Solanum tuberosum), soya chunks (Glycine max) and Chickpeas (Cicer arietinum) in definite proportion. This newly prepared medium favoured the growth of strain KPA and showed successful culturing after 24 h of incubation. The results observed on the agar plates were more or less similar to the growth of strain KPA on nutrient agar (NA) plates. Most importantly, the isolate grown into PSC medium showed more or less similar pattern of growth profile as in NB medium. Briefly, PSC agar medium can be used in vitro for the subsequent culturing of B. subtilis strain KPA in a cost-effective manner.
{"title":"Development of Cost-effective Homemade Basal Medium for Culturing Bacillus subtilis strain KPA In Vitro","authors":"A. Khusro, C. Aarti, P. Agastian","doi":"10.4172/2167-7972.1000137","DOIUrl":"https://doi.org/10.4172/2167-7972.1000137","url":null,"abstract":"The present preliminary context was investigated to formulate a cost-effective homemade basal medium for the successful growth and subsequent culturing of Bacillus subtilis strain KPA in vitro. In view of this, PSC (Potato Soya chunk Chickpea) agar medium was prepared by adding aqueous filtered solutions of potatoes (Solanum tuberosum), soya chunks (Glycine max) and Chickpeas (Cicer arietinum) in definite proportion. This newly prepared medium favoured the growth of strain KPA and showed successful culturing after 24 h of incubation. The results observed on the agar plates were more or less similar to the growth of strain KPA on nutrient agar (NA) plates. Most importantly, the isolate grown into PSC medium showed more or less similar pattern of growth profile as in NB medium. Briefly, PSC agar medium can be used in vitro for the subsequent culturing of B. subtilis strain KPA in a cost-effective manner.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"121 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2016-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76874086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-11-15DOI: 10.4172/2167-7972.1000136
Hui Lin, Rebeccah A. Warmack, Shuangyan Han, T. Kasuga, Z. Fan
The alcohol consumption and tolerance of the ascomycete Neurospora crassa was investigated in this study. This fungus is able to utilize both native alcohol and non-native alcohols as carbon sources, yet little is known about the enzymes involved in these processes. The deletion of alcohol dehydrogenase 1 gene (adh-1) from the genome can efficiently prohibit both ethanol and isobutanol metabolism, while the deletion of the alcohol dehydrogenase 3 gene (adh-3) does not have an observable effect on the prevention of alcohol consumption. Both wild type N. crassa and the N. crassa Δadh-1 strain can tolerate up to 48 g/L ethanol and 8.5 g/L isobutanol when grown on glucose or Avicel.
{"title":"Alcohol Consumption and Tolerance of Neurospora crassa","authors":"Hui Lin, Rebeccah A. Warmack, Shuangyan Han, T. Kasuga, Z. Fan","doi":"10.4172/2167-7972.1000136","DOIUrl":"https://doi.org/10.4172/2167-7972.1000136","url":null,"abstract":"The alcohol consumption and tolerance of the ascomycete Neurospora crassa was investigated in this study. This fungus is able to utilize both native alcohol and non-native alcohols as carbon sources, yet little is known about the enzymes involved in these processes. The deletion of alcohol dehydrogenase 1 gene (adh-1) from the genome can efficiently prohibit both ethanol and isobutanol metabolism, while the deletion of the alcohol dehydrogenase 3 gene (adh-3) does not have an observable effect on the prevention of alcohol consumption. Both wild type N. crassa and the N. crassa Δadh-1 strain can tolerate up to 48 g/L ethanol and 8.5 g/L isobutanol when grown on glucose or Avicel.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"64 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2016-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85897984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-11-11DOI: 10.4172/2167-7972.1000135
Susumu Kondo, Kosuke Sugimura, Yuta Okamura, Kohei Mase, Kanna Sato-Izawa, Y. Otsuka, S. Kajita, E. Masai, M. Nakamura, T. Sonoki, Y. Katayama
Susumu Kondo1, Kosuke Sugimura1, Yuta Okamura1, Kohei Mase1, Kanna Sato-Izawa1, Yuichiro Otsuka2, Shinya Kajita1, Eiji Masai3, Masaya Nakamura2, Tomonori Sonoki4* and Yoshihiro Katayama1,5 1Graduate School of Bio-Application and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei, Tokyo, Japan 2Forestry and Forest Products Research Institute, Tsukuba, Ibaraki, Japan 3Graduate School of Engineering, Nagaoka University of Technology, Nagaoka, Niigata, Japan 4Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan 5Department of Forest Science and Resources, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan *Corresponding author: Tomonori Sonoki, Department of Biochemistry and Molecular Biology, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan. Tel: +81-172-39-3585; E-mail: sonoki@hirosaki-u.ac.jp
{"title":"Stable Chiral Carboxymuconolactone Production from a Lignin-Related Aromatic Compound, Protocatechuic Acid","authors":"Susumu Kondo, Kosuke Sugimura, Yuta Okamura, Kohei Mase, Kanna Sato-Izawa, Y. Otsuka, S. Kajita, E. Masai, M. Nakamura, T. Sonoki, Y. Katayama","doi":"10.4172/2167-7972.1000135","DOIUrl":"https://doi.org/10.4172/2167-7972.1000135","url":null,"abstract":"Susumu Kondo1, Kosuke Sugimura1, Yuta Okamura1, Kohei Mase1, Kanna Sato-Izawa1, Yuichiro Otsuka2, Shinya Kajita1, Eiji Masai3, Masaya Nakamura2, Tomonori Sonoki4* and Yoshihiro Katayama1,5 1Graduate School of Bio-Application and Systems Engineering, Tokyo University of Agriculture and Technology, Koganei, Tokyo, Japan 2Forestry and Forest Products Research Institute, Tsukuba, Ibaraki, Japan 3Graduate School of Engineering, Nagaoka University of Technology, Nagaoka, Niigata, Japan 4Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan 5Department of Forest Science and Resources, College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan *Corresponding author: Tomonori Sonoki, Department of Biochemistry and Molecular Biology, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan. Tel: +81-172-39-3585; E-mail: sonoki@hirosaki-u.ac.jp","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"11 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2016-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76663664","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-11-01DOI: 10.4172/2167-7972.1000134
Z. Fan, Yaqin Sun, Hui Lin, Diadchenko Ma, Shuangyan Han
Escherichia coli AH003, a derivative of E. coli KO11 with the L-lactate dehydrogenase (ldh) and pyruvate formate lyase (pfl) genes deleted and its parent strain E. coli KO11 were used as the ethanologen to convert glucose and gluconate to ethanol in M9 minimal medium. E. coli AH003 grew very poorly on glucose in M9 medium. However it achieved rapid growth when gluconate was used as the carbon source. The addition of gluconate to medium containing glucose improved the rate of glucose utilization. In contrast, E. coli KO11 grew well on both glucose and gluconate in M9 medium. The addition of gluconate to medium containing glucose did not improve the rate of glucose utilization. We believe that the deletion of the pfl gene in E. coli AH003 led to the different fermentation results. The co-fermentation of gluconate and glucose could be a useful strategy to improve the rate of glucose fermentation and decrease nutrient requirements for engineered strains lacking the pfl gene and grown under anaerobic conditions.
{"title":"Conversion of Glucose and Gluconate to Ethanol in Mineral Salts Medium using Recombinant Escherichia coli Strains","authors":"Z. Fan, Yaqin Sun, Hui Lin, Diadchenko Ma, Shuangyan Han","doi":"10.4172/2167-7972.1000134","DOIUrl":"https://doi.org/10.4172/2167-7972.1000134","url":null,"abstract":"Escherichia coli AH003, a derivative of E. coli KO11 with the L-lactate dehydrogenase (ldh) and pyruvate formate lyase (pfl) genes deleted and its parent strain E. coli KO11 were used as the ethanologen to convert glucose and gluconate to ethanol in M9 minimal medium. E. coli AH003 grew very poorly on glucose in M9 medium. However it achieved rapid growth when gluconate was used as the carbon source. The addition of gluconate to medium containing glucose improved the rate of glucose utilization. In contrast, E. coli KO11 grew well on both glucose and gluconate in M9 medium. The addition of gluconate to medium containing glucose did not improve the rate of glucose utilization. We believe that the deletion of the pfl gene in E. coli AH003 led to the different fermentation results. The co-fermentation of gluconate and glucose could be a useful strategy to improve the rate of glucose fermentation and decrease nutrient requirements for engineered strains lacking the pfl gene and grown under anaerobic conditions.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"16 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2016-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81705689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-10-25DOI: 10.4172/2167-7972.1000132
A. Allaoui, F. Filali
{"title":"Occurrence and Antimicrobial-Resistant Salmonella Serovars Isolated from Turkey Carcasses and Broiler Turkey Farms in Meknès-Morocco","authors":"A. Allaoui, F. Filali","doi":"10.4172/2167-7972.1000132","DOIUrl":"https://doi.org/10.4172/2167-7972.1000132","url":null,"abstract":"","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"11 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2016-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84307505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-08-31DOI: 10.4172/2167-7972.1000131
B. Bhadana, Madhulika Chauhan
In the transportation sector, the most commonly used biofuel is ‘bioethanol’ to reduce greenhouse gases. Ethanol production at the industrial level is employed by many yeast, bacteria, and fungi. But Saccharomyces Cerevisiae is most employed yeast. Wide range of substrates has been used for ethanol production such as lignocellulose, molasses, sweat sorghum cane extract, starch based substrate and other wastes. Lignocellulosic hydrolysates contain many inhibitors that can be reduced by treatment with activated charcoal and reducing agents, repeated sequential fermentation, over-liming, evaporation, anion exchanger, enzymatic treatment using peroxidase and laccase, and in-situ detoxification with fermenting microbes. Co-culturing of S. Cerevisiae with other microbes is targeted for optimization of ethanol production, short fermentation time, and for reduced process cost. Yeast cell immobilization has been considered as a potential alternative to enhance ethanol productivity. This paper also reviews the effects of various factors on yeast fermentation for ethanol optimization.
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