Pub Date : 2012-04-23DOI: 10.4172/2167-7972.1000E107
P. Kandylis
In last decades cell immobilization for alcoholic fermentation is a rapidly expanding research area and several immobilized cell systems have been proposed and studied. However, applications of this technology at industrial scale are limited. It is important the supports that will be used for immobilization in food industry to be of food grade purity in order the final product to be suitable for consumption. Therefore many research works have been published concerning the use of food grade purity supports in wine making. Some examples are the use of gluten pellets [3], dried raisin berries and grape skins [4,5], and fruits such as quince, apple, pear [6], guava [7], watermelon [8] and dried figs [9]. The use of these immobilized supports led to the production of high quality wines with improved aroma. In addition the aroma of these products, produced using fruits as immobilization supports, was characterized fruity. Nowadays another important aspect for successful industrial application of this technology that should be taken into consideration during selection of supports suitable for immobilization is that they must ideally be abundant in nature and cost effective. The use of the above mentioned supports may lead to an increase in the price of the final product something that is not preferred. Therefore in such products, like wine and beer, it is important to use as immobilization supports products abundant in nature, ease to handle and especially of low cost. A promising proposal for such supports is starchy supports. Starchy supports are mainly referred to products such as potato, corn, wheat, barley and products that derive from them. Potato The use of potato pieces as immobilization support of yeast for wine making has been investigated and the results were very promising [10]. More specifically this biocatalyst retained its operational stability for a long period and in a wide range of fermentation temperatures ranging from 25 to 2 ° C producing wines of fine clarity. Regarding the effect of the biocatalyst in the aromatic profile of the wines the SPME– GC–MS (Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectroscopy) analysis showed that the immobilized cells produced wines with improved aroma compared to the wines produced by free cells. In addition the percentages of the total esters on total volatiles were increased by the drop in temperature, while percentages of alcohols were reduced. Finally a possible catalytic effect of the potato pieces in alcoholic fermentation was reported and was proved by the calculation of activation energies. The results showed that the activation energy of the immobilized cells was 44% smaller than that of free cells while the corresponding fermentation rate constant k was higher in immobilized cells.
{"title":"Starchy Supports: Immobilization and Wine Making","authors":"P. Kandylis","doi":"10.4172/2167-7972.1000E107","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E107","url":null,"abstract":"In last decades cell immobilization for alcoholic fermentation is a rapidly expanding research area and several immobilized cell systems have been proposed and studied. However, applications of this technology at industrial scale are limited. It is important the supports that will be used for immobilization in food industry to be of food grade purity in order the final product to be suitable for consumption. Therefore many research works have been published concerning the use of food grade purity supports in wine making. Some examples are the use of gluten pellets [3], dried raisin berries and grape skins [4,5], and fruits such as quince, apple, pear [6], guava [7], watermelon [8] and dried figs [9]. The use of these immobilized supports led to the production of high quality wines with improved aroma. In addition the aroma of these products, produced using fruits as immobilization supports, was characterized fruity. Nowadays another important aspect for successful industrial application of this technology that should be taken into consideration during selection of supports suitable for immobilization is that they must ideally be abundant in nature and cost effective. The use of the above mentioned supports may lead to an increase in the price of the final product something that is not preferred. Therefore in such products, like wine and beer, it is important to use as immobilization supports products abundant in nature, ease to handle and especially of low cost. A promising proposal for such supports is starchy supports. Starchy supports are mainly referred to products such as potato, corn, wheat, barley and products that derive from them. Potato The use of potato pieces as immobilization support of yeast for wine making has been investigated and the results were very promising [10]. More specifically this biocatalyst retained its operational stability for a long period and in a wide range of fermentation temperatures ranging from 25 to 2 ° C producing wines of fine clarity. Regarding the effect of the biocatalyst in the aromatic profile of the wines the SPME– GC–MS (Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectroscopy) analysis showed that the immobilized cells produced wines with improved aroma compared to the wines produced by free cells. In addition the percentages of the total esters on total volatiles were increased by the drop in temperature, while percentages of alcohols were reduced. Finally a possible catalytic effect of the potato pieces in alcoholic fermentation was reported and was proved by the calculation of activation energies. The results showed that the activation energy of the immobilized cells was 44% smaller than that of free cells while the corresponding fermentation rate constant k was higher in immobilized cells.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"137 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2012-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80468112","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 : 2012-04-22DOI: 10.4172/2167-7972.1000104
P. Wilson, T. David, Binomugisha Sam
Banana beer, urwagwa, is one of the oldest and major alcoholic beverages traditionally processed in Rwanda produced mainly at homes as a family business. The banana beer is manufactured from fermentation of bananas which is an important crop economically and culturally in Rwanda. The processing methods of urwagwa have not yet improved and traditional methods are still in use. Microbial and biochemical changes that occur during production of traditional Rwandese banana beer were investigated in this study. Understanding the microbiological and physicochemical changes is essential in attempts to upgrade the traditional processing commonly used to commercial scale. Banana ripening, extraction of juice from banana and fermentation to produce beer was done using modified traditional methods. During fermentation to produce banana beer, total aerobic mesophilic bacteria, lactic acid bacteria, yeast and molds increased with fermentation time. The presence of high numbers of yeast and lactic acid bacteria (3.12 x 109 and 4.12 x 1013 cfu/ml, respectively) shows that the natural fermentation was a mixed alcohol and lactic acid fermentation. Titratable acidity increased from 0.18 % lactic acid to 0.9 % lactic acid, pH decreased from 4.78 to 4.0, while alcohol concentration increased to 7% v/v after 72h fermentation time. These results give an insight into the microbial and biochemical changes during traditional fermentation processes which is important in attempts to upgrade it to pilot and commercial scale. The study could serve as a starting point for a scientific understanding of the microbiological and physico-chemical processes in urwagwa production with the aim of improving the efficiencyof the production.
{"title":"Microbial and Biochemical Changes Occurring During Production of Traditional Rwandese Banana Beer “Urwagwa”","authors":"P. Wilson, T. David, Binomugisha Sam","doi":"10.4172/2167-7972.1000104","DOIUrl":"https://doi.org/10.4172/2167-7972.1000104","url":null,"abstract":"Banana beer, urwagwa, is one of the oldest and major alcoholic beverages traditionally processed in Rwanda produced mainly at homes as a family business. The banana beer is manufactured from fermentation of bananas which is an important crop economically and culturally in Rwanda. The processing methods of urwagwa have not yet improved and traditional methods are still in use. Microbial and biochemical changes that occur during production of traditional Rwandese banana beer were investigated in this study. Understanding the microbiological and physicochemical changes is essential in attempts to upgrade the traditional processing commonly used to commercial scale. Banana ripening, extraction of juice from banana and fermentation to produce beer was done using modified traditional methods. During fermentation to produce banana beer, total aerobic mesophilic bacteria, lactic acid bacteria, yeast and molds increased with fermentation time. The presence of high numbers of yeast and lactic acid bacteria (3.12 x 109 and 4.12 x 1013 cfu/ml, respectively) shows that the natural fermentation was a mixed alcohol and lactic acid fermentation. Titratable acidity increased from 0.18 % lactic acid to 0.9 % lactic acid, pH decreased from 4.78 to 4.0, while alcohol concentration increased to 7% v/v after 72h fermentation time. These results give an insight into the microbial and biochemical changes during traditional fermentation processes which is important in attempts to upgrade it to pilot and commercial scale. The study could serve as a starting point for a scientific understanding of the microbiological and physico-chemical processes in urwagwa production with the aim of improving the efficiencyof the production.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"50 2 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2012-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79527333","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 : 2012-03-14DOI: 10.4172/2167-7972.1000E103
S. Papanikolaou
The last years there has been a significant rise in the number of publications in the international literature that deal with the production of oils and fats deriving from microbial sources (the so called “single cell oils – SCOs”) that could be used as precursors for the synthesis of bio-diesel or as “tailor-made” lipids amenable for the replacement of expensive fatty materials found in the plant or animal kingdom [1,2]. These lipids are produced by the so-called “oleaginous” microorganisms (microorganisms principally belonging to yeasts, fungi and algae and to lesser extent bacteria, capable of storing quantities of lipids higher than 20%, wt/wt, in their dry weight) [1,3-5]. Remarkable differences in biochemical and kinetic level exist between the process of lipid accumulation when glucose or similarly metabolized compounds are used as substrates (“de novo” lipid synthesis) compared with that performed when hydrophobic materials are used as substrates (“ex novo” lipid synthesis). De novo lipid biosynthesis in the oleaginous microorganisms is non-growth associated process, conducted due to change of intra-cellular concentration of various metabolites after nitrogen depletion into the culture medium. Nitrogen exhaustion leads to a rapid decrease of the concentration of cellular AMP, which is further cleaved in order for nitrogen to be offered to the microorganism. Cellular AMP concentration decrease alters the Krebs cycle function; NAD + - (and in various cases NADP + isocitrate) dehydrogenase, allosterically activated by intracellular AMP, loses its activity and the carbon flow, hence, is directed towards the accumulation of intra-mitochondrial citric acid. When the concentration of citric acid inside the mitochondria becomes higher than a critical value, it is secreted inside the cytoplasm. Then, citric acid is cleaved by ATP-citrate lyase, enzyme-key showing the oleaginous character of the microorganisms, into acetyl-CoA and oxaloacetate and acetyl-CoA, by virtue of the action of fatty acid synthetase generates cellular fatty acids and subsequently triacylglycerols (TAGs), that are the most common form of lipophilic compounds found in the oleaginous microorganisms [1,3-5]. In the non-lipid producing microorganisms, nitrogen exhaustions provokes secretion of the previously hyper-synthesized citric acid into the growth medium (case of the fungus Aspergillus niger and many of the strains of the yeast Yarrowia lipolytica) or results in a block in the level of 6-phosphofructokinase (with mechanisms similar to the ones related with the decrease of activity of NAD
{"title":"Oleaginous Yeasts: Biochemical Events Related with Lipid Synthesis and Potential Biotechnological Applications","authors":"S. Papanikolaou","doi":"10.4172/2167-7972.1000E103","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E103","url":null,"abstract":"The last years there has been a significant rise in the number of publications in the international literature that deal with the production of oils and fats deriving from microbial sources (the so called “single cell oils – SCOs”) that could be used as precursors for the synthesis of bio-diesel or as “tailor-made” lipids amenable for the replacement of expensive fatty materials found in the plant or animal kingdom [1,2]. These lipids are produced by the so-called “oleaginous” microorganisms (microorganisms principally belonging to yeasts, fungi and algae and to lesser extent bacteria, capable of storing quantities of lipids higher than 20%, wt/wt, in their dry weight) [1,3-5]. Remarkable differences in biochemical and kinetic level exist between the process of lipid accumulation when glucose or similarly metabolized compounds are used as substrates (“de novo” lipid synthesis) compared with that performed when hydrophobic materials are used as substrates (“ex novo” lipid synthesis). De novo lipid biosynthesis in the oleaginous microorganisms is non-growth associated process, conducted due to change of intra-cellular concentration of various metabolites after nitrogen depletion into the culture medium. Nitrogen exhaustion leads to a rapid decrease of the concentration of cellular AMP, which is further cleaved in order for nitrogen to be offered to the microorganism. Cellular AMP concentration decrease alters the Krebs cycle function; NAD + - (and in various cases NADP + isocitrate) dehydrogenase, allosterically activated by intracellular AMP, loses its activity and the carbon flow, hence, is directed towards the accumulation of intra-mitochondrial citric acid. When the concentration of citric acid inside the mitochondria becomes higher than a critical value, it is secreted inside the cytoplasm. Then, citric acid is cleaved by ATP-citrate lyase, enzyme-key showing the oleaginous character of the microorganisms, into acetyl-CoA and oxaloacetate and acetyl-CoA, by virtue of the action of fatty acid synthetase generates cellular fatty acids and subsequently triacylglycerols (TAGs), that are the most common form of lipophilic compounds found in the oleaginous microorganisms [1,3-5]. In the non-lipid producing microorganisms, nitrogen exhaustions provokes secretion of the previously hyper-synthesized citric acid into the growth medium (case of the fungus Aspergillus niger and many of the strains of the yeast Yarrowia lipolytica) or results in a block in the level of 6-phosphofructokinase (with mechanisms similar to the ones related with the decrease of activity of NAD","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"96 1","pages":"1-3"},"PeriodicalIF":0.0,"publicationDate":"2012-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84756883","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 : 2012-02-27DOI: 10.4172/2167-7972.1000103
D. Jain, V. S. Meena, Shubhangi Kaushik, Ashwini L. Kamble, Y. Chisti, U. Banerjee
Effects of medium pH (uncontrolled and controlled), aeration rate and agitation intensity on the production of biomass and nitrilase by a recombinant Escherichia coli in a stirred-tank bioreactor are reported. The recombinant bacterium expressed the nitrilase gene of Alcaligenes faecalis . The initial pH of the culture medium had a strong influence on the growth of biomass and enzyme production. In batch fermentation process the growth and enzyme production were maximized at 37°C with an initial medium pH 7.0. The fermentation was influenced by oxygen transfer efficiency of the bioreactor and by the turbulence regimen. The optimal production conditions were an aeration rate of 0.4 vvm and an agitation speed of 400 rpm. Higher values of agitation speed and aeration rate proved detrimental to both biomass production and nitrilase activity. Under optimal conditions, the final dry biomass concentration was 6.9 g/L and the biomass specific enzyme activity was 58 U/g dry cells.
{"title":"Production of Nitrilase by a Recombinant Escherichia coli in a Laboratory Scale Bioreactor","authors":"D. Jain, V. S. Meena, Shubhangi Kaushik, Ashwini L. Kamble, Y. Chisti, U. Banerjee","doi":"10.4172/2167-7972.1000103","DOIUrl":"https://doi.org/10.4172/2167-7972.1000103","url":null,"abstract":"Effects of medium pH (uncontrolled and controlled), aeration rate and agitation intensity on the production of biomass and nitrilase by a recombinant Escherichia coli in a stirred-tank bioreactor are reported. The recombinant bacterium expressed the nitrilase gene of Alcaligenes faecalis . The initial pH of the culture medium had a strong influence on the growth of biomass and enzyme production. In batch fermentation process the growth and enzyme production were maximized at 37°C with an initial medium pH 7.0. The fermentation was influenced by oxygen transfer efficiency of the bioreactor and by the turbulence regimen. The optimal production conditions were an aeration rate of 0.4 vvm and an agitation speed of 400 rpm. Higher values of agitation speed and aeration rate proved detrimental to both biomass production and nitrilase activity. Under optimal conditions, the final dry biomass concentration was 6.9 g/L and the biomass specific enzyme activity was 58 U/g dry cells.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"14 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2012-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76691323","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 : 2012-02-18DOI: 10.4172/2167-7972.1000102
E. Giese, R. Dekker, A. M. Barbosa, M. L. C. Silva, R. Silva
β-(1→3)-Glucanases were produced by Trichoderma harzianum Rifai PAMB-86 cultivated on botryosphaeran in a bench-fermenter and optimised by the response surface method. Maximal enzyme titres occurred at 5 days, initial pH 5.5 and aeration of 1.5vvm. β-(1→3)-The β-glucanolytic enzyme complex produced by T. harzianum Rifai PAMB- 86 was fractionated by gel filtration into 2 fractions (F-I, F-II), and employed to produce gluco-oligosaccharides from algal paramylon ((1→3)-β-D-glucan) and lichen pustulan ((1→6)-β-D-glucan). Both enzymes attacked paramylon to the extent of ~15-20% in 30 min releasing glucose and laminaribiose as major end-products, and laminari- oligosaccharides of degree of polymerization (DP) ≥ 3. Only F-I degraded pustulan resulting in ~2% degradation at 30 min, with glucose, gentiobiose and gentio-oligosaccharides of DP ≥ 4 as major products. The difference in the nature of the hydrolysis products can be explained by the substrate specificities of each enzyme fraction, and the structural differences of the β-D-glucans attacked.
以哈茨木霉(Trichoderma harzianum Rifai) PAMB-86为原料，利用响应面法对β-(1→3)-葡聚糖酶进行了优化。酶滴度最大值出现在第5天，初始pH为5.5，曝气1.5vvm。通过凝胶过滤将T. harzianum Rifai PAMB- 86产生的β-(1→3)- β-葡聚糖水解酶复合物分离成2个部分(F-I, F-II)，分别从海藻paramylon((1→3)-β- d -葡聚糖)和地衣pustulan((1→6)-β- d -葡聚糖)中制备低聚糖。这两种酶在30 min内对paramylon的攻击程度为~15-20%，最终产物为葡萄糖和层状糖，以及聚合度(DP)≥3的层状糖-寡糖。只有f - 1在30 min内降解了pustulan，降解率约为2%，主要产物为葡萄糖、龙胆糖和DP≥4的龙胆寡糖。水解产物性质的差异可以用每个酶组分的底物特异性和攻击的β- d -葡聚糖的结构差异来解释。
{"title":"Production of β-(1,3)-glucanases by Trichoderma harzianum Rifai: Optimization and Application to Produce Gluco-oligosaccharides from Paramylon and Pustulan","authors":"E. Giese, R. Dekker, A. M. Barbosa, M. L. C. Silva, R. Silva","doi":"10.4172/2167-7972.1000102","DOIUrl":"https://doi.org/10.4172/2167-7972.1000102","url":null,"abstract":"β-(1→3)-Glucanases were produced by Trichoderma harzianum Rifai PAMB-86 cultivated on botryosphaeran in a bench-fermenter and optimised by the response surface method. Maximal enzyme titres occurred at 5 days, initial pH 5.5 and aeration of 1.5vvm. β-(1→3)-The β-glucanolytic enzyme complex produced by T. harzianum Rifai PAMB- 86 was fractionated by gel filtration into 2 fractions (F-I, F-II), and employed to produce gluco-oligosaccharides from algal paramylon ((1→3)-β-D-glucan) and lichen pustulan ((1→6)-β-D-glucan). Both enzymes attacked paramylon to the extent of ~15-20% in 30 min releasing glucose and laminaribiose as major end-products, and laminari- oligosaccharides of degree of polymerization (DP) ≥ 3. Only F-I degraded pustulan resulting in ~2% degradation at 30 min, with glucose, gentiobiose and gentio-oligosaccharides of DP ≥ 4 as major products. The difference in the nature of the hydrolysis products can be explained by the substrate specificities of each enzyme fraction, and the structural differences of the β-D-glucans attacked.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"76 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2012-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72873901","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 : 2012-01-30DOI: 10.4172/2167-7972.1000E102
H. Yadav, Shalini Jain, Reza Rastamanesh, A. Bomba, R. Catanzaro, F. Marotta
1National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland, USA 2Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Tehran, Iran 3Institute of Experimental Medicine, Pavol Josef Safarik University of Kosice, Slovakia 4Dept of Internal Medicine, University of Catania, Catania, Italy 5ReGenera Research Group for Aging-Intervention, Milano, Italy
1美国国立卫生研究院糖尿病、消化和肾脏疾病研究所(美国马里兰州贝塞斯达)2伊朗德黑兰国家营养与食品技术研究所shahid Beheshti医学科学大学(伊朗德黑兰)3斯洛伐克科希策大学实验医学研究所(Pavol Josef Safarik University of Kosice) 4意大利卡塔尼亚大学内科学系(卡塔尼亚大学)5ReGenera衰老干预研究小组(米兰
{"title":"Fermentation Technology in the Development of Functional Foods for Human Health: Where We Should Head.","authors":"H. Yadav, Shalini Jain, Reza Rastamanesh, A. Bomba, R. Catanzaro, F. Marotta","doi":"10.4172/2167-7972.1000E102","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E102","url":null,"abstract":"1National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, Maryland, USA 2Shahid Beheshti University of Medical Sciences, National Nutrition and Food Technology Research Institute, Tehran, Iran 3Institute of Experimental Medicine, Pavol Josef Safarik University of Kosice, Slovakia 4Dept of Internal Medicine, University of Catania, Catania, Italy 5ReGenera Research Group for Aging-Intervention, Milano, Italy","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78146622","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}
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