Fermentation Technology最新文献

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Poly (Lactic Acid): Green and Sustainable Plastics 聚乳酸:绿色可持续塑料

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000E121

Y. Dahman

Poly (lactic acid) (PLA) is one of the most versatile environmentfriendly biodegradable thermoplastic polyester. It is linear aliphatic thermoplastic polyester derived from 100% green and renewable sources such as corn (Figure 1). PLA has wide range of properties such as bio-compatibility, bio-degradability, less toxicity, vast range of mechanical properties and the ability to be molded into different shapes. These properties make it a very suitable material for applications similar to plastics and more widely in biomedical fields [1]. Low molecular weight PLA was produced by Carother et al. in 1932. The first marketing of PLA for medical purpose was initiated by E. I.

聚乳酸(PLA)是一种用途最广的环保型可生物降解热塑性聚酯。它是一种线性脂肪族热塑性聚酯，来源于100%绿色和可再生资源，如玉米(图1)。PLA具有广泛的性能，如生物相容性，生物可降解性，毒性小，广泛的机械性能以及可被塑造成不同形状的能力。这些特性使它成为一种非常适合类似塑料的材料，并在生物医学领域得到更广泛的应用。低分子量PLA是由Carother等人于1932年生产的。第一次将PLA用于医疗用途是由e.i发起的。

引用次数: 12

Probiotics, Health Claims and Consumer Needs: Do they Always Overlap? 益生菌、健康声明和消费者需求:它们总是重叠的吗?

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000E101

G. Giraffa

Copyright: © 2011 Giraffa G. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. The term “probiotic” should be used for food that contains an adequate dose of live microbes with a scientifically documented ability to confer a health benefit on the host. Probiotic-containing foods can be categorized as functional foods and are often associated with prebiotics, which are nondigestible carbohydrates that act as food for probiotics. When probiotics and prebiotics are combined, they form a synbiotic. Yoghurt is considered a synbiotic food because it contains live bacteria and the gasoline they need to flourish. Along with prebiotics, probiotics represent the largest segment of the functional food market around the world. Particularly, the market of bio-functional dairy products, including probiotics, has become the corner stone of food innovation in the past few years. And yet, you don’t necessarily need probiotics to be healthy. How the logic can justify this boom? In a recent review, Jens Bleiel [1] explained that food industry is investing in functional foods because consumer insights in society seem to require, among others, healthy food with additional benefits targeted at improving the health and wellness of people. But what is “functional”? Clearly, all foods are functional, as they provide taste, aroma, or nutritive value. Within the last decade, however, the term functional as it applies to food has adopted a different connotation, that of providing an additional physiological benefit beyond that of fulfilling basic nutritional needs. Functional foods contain beneficial properties over and above their normal nutritional value. In this framework, probiotics are actually being functional products. Probiotics are obtained by the action of microorganisms, usually lactic acid bacteria and yeasts, which are useful to assist the gastrointestinal tract by breaking down sugars and carbohydrates to promote good digestion, boost the immune system, and maintain proper intestinal pH.

版权所有:©2011 Giraffa G.这是一篇在知识共享署名许可下发布的开放获取文章，该许可允许在任何媒体上不受限制地使用、分发和复制，前提是要注明原作者和来源。“益生菌”一词应用于含有足够剂量的活微生物的食物，这些活微生物具有科学证明的对宿主健康有益的能力。含有益生菌的食物可以被归类为功能性食品，通常与益生元有关，益生元是一种不可消化的碳水化合物，作为益生菌的食物。当益生菌和益生元结合在一起时，它们就形成了一种合成菌。酸奶被认为是一种合成食物，因为它含有活细菌和它们繁殖所需的汽油。与益生元一起，益生菌代表了全球功能食品市场的最大部分。特别是，包括益生菌在内的生物功能乳制品市场，在过去几年中已成为食品创新的基石。然而，你并不一定需要益生菌来保持健康。这种逻辑如何证明这种繁荣是合理的?在最近的一篇综述中，Jens Bleiel[1]解释说，食品行业正在投资于功能性食品，因为社会消费者的见解似乎要求，除其他外，健康食品具有额外的好处，旨在改善人们的健康和保健。但什么是“功能性”?显然，所有的食物都是功能性的，因为它们提供了味道、香气或营养价值。然而，在过去的十年里，“功能性”一词在用于食品时已经有了不同的含义，即在满足基本营养需求的基础上提供额外的生理益处。功能食品含有超出其正常营养价值的有益成分。在这个框架下，益生菌实际上是功能性产品。益生菌是由微生物(通常是乳酸菌和酵母)的作用获得的，它们有助于通过分解糖和碳水化合物来辅助胃肠道，促进良好的消化，增强免疫系统，维持适当的肠道pH值。

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引用次数: 2

Poly[(R)-3-hydroxybutyrate]: the Green Biodegradable Bioplastics of the Future! 聚[(R)-3-羟基丁酸酯]:未来的绿色可生物降解生物塑料!

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000E120

Yaser Dhaman, C. Ugwu

Copyright: © 2013 Dhaman Y, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. At present, most plastic materials that are widely used on daily basis are non-biodegradable products derived from fossil fuels. Due to the increase in population and industrialization, there is now increased awareness of the impact of these non-biodegradable plastics on the environment. A lot of efforts are now geared towards developing various biodegradable plastics. Biodegradable polymers can be broadly classified under polynucleotides, polyamides, polysaccharides, polyoxoesters, polythioesters, polyphosphates, polyisoprenoides and polyphenols [1]. Poly[(R)-3-hydroxybutyrate] (PHB), the most widely studied member of PHA (polyoxoesters) is very promising as a biodegradable plastic because of its material properties which are comparable to those of the polypropylene [2]. PHB is a natural polymer produced by many bacteria as carbon and energy storage materials. PHB can be synthesized from renewable low-cost feedstocks and its polymerizations are operated under mild process conditions with minimal environmental impact [3]. A good number of microbial strains are known to produce PHB under certain growth conditions. Among these groups of bacteria, R. eutropha and A. latus are the most widely studied [4,5], and very high PHB contents up to 76% (w/w) have been reported [6]. Furthermore, PHB can be degraded in both aerobic and anaerobic environments, without forming any toxic products [7]. PHB can be used as biomaterials (e.g., bone regeneration, dressing of wounds, sutures, etc.) [8]. In addition, it can be used as packaging materials [9]. Some studies have also shown that PHB can serve as micro-particulate carrier of drugs [10].

版权所有:©2013 Dhaman Y, et al。这是一篇根据知识共享署名许可协议发布的开放获取文章，该协议允许在任何媒体上不受限制地使用、分发和复制，前提是要注明原作者和来源。目前，在日常生活中广泛使用的塑料材料大多是来源于化石燃料的不可生物降解产品。由于人口和工业化的增加，现在人们越来越意识到这些不可生物降解的塑料对环境的影响。现在很多人都在努力开发各种生物可降解塑料。可生物降解的聚合物大致可分为多核苷酸、聚酰胺、多糖、聚氧酯、聚硫酯、聚磷酸盐、聚异戊二烯和多酚类。聚[(R)-3-羟基丁酸酯](PHB)是聚氧酯(PHA)中研究最广泛的成员，其材料性能与聚丙烯[2]相当，是一种很有前途的生物降解塑料。PHB是由许多细菌产生的天然聚合物，作为碳和能量储存材料。PHB可以由可再生的低成本原料合成，其聚合过程在温和的工艺条件下进行，对环境的影响最小。已知许多微生物菌株在一定的生长条件下产生PHB。在这些细菌群中，研究最广泛的是真核r.h eutropha和A. latus[4,5]，据报道PHB含量高达76% (w/w)[10]。此外，PHB可以在好氧和厌氧环境中降解，而不会形成任何有毒产物[7]。PHB可以用作生物材料(例如，骨再生、伤口敷料、缝合线等)。此外，它还可以作为包装材料[9]。一些研究还表明，PHB可以作为药物的微颗粒载体。

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引用次数: 6

Challenges and Generations of Biofuels: Will Algae Fuel the World? 生物燃料的挑战和世代:藻类会为世界提供燃料吗?

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000E119

Yaser Dhaman, Pallavi Roy

引用次数: 16

Pilot Plant Optimization for Alcohol Production in Fermentation of an Opaque Beer by Varying Sieve Size 不同筛分尺寸的不透明啤酒发酵酒精生产中试装置优化

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000111

C. Zvidzai, C. Chidewe, J. Mubaiwa, S. Tinofa, W. Manjeese, R. Musundire

The effect of mesh sieve sizes; 0.84 mm, 1.0 mm and 1.19 mm on alcohol concentration, free reducing sugars profile and total acids produced was determined during opaque beer fermentation. The initial free reducing sugars increased from 7.23 ± 0.1 mmol/ml to 7.52 ± 0.03 mmol/ml and 7.67 ± 0.03 mmol/ml values as the sieve size decreased. Meanwhile, the final alcohol concentration attained for each fermentation reached leveled off after 72 hr producing 3.57 ± 0.06% (v/v), 4.09 ± 0.29 (v/v)% and 4.23 ± 0.25 (v/v)% in order of decreasing mesh sieve size translating to a volumetric productivity of 0.49, 0.54 and 0.61 g.l-1.h-1, respectively. Use of 1.0 mm grinding sieve produced a final ethanol concentration which increased by 9% compared to that of 1.19 mm and 23% to that of 0.84 mm sieve. This realized a Yp/s value increase of 2% with the use of 1.0 mm sieve and 4% with 0.84 mm. The final organic acids determined as lactic acid composition were noted to increase from 0.46 ± 0.01 (w/v)%, 0.48 ± 0.01 (w/v)% and 0.5 ± 0.02 (w/v)% concentration as the sieve size decreased respectively. However, in all brews, the final pH was noted to be of no significant difference (P>0.05) dropping from around the same initial pH value of 5.9 to 3.3. The opaque beer brew prepared with a mesh sieve size 0.84 had its initial free reducing sugars the highest and produced a brew with the highest final ethanol concentration that levelled off at 4.23 ± 0.25 (v/v)% after 120 hr. However, it was noted that mesh sieve size 1.0 mm, although it had a lower alcohol content compared to 0.84, it was recommended as an optimized maize grits because it produced an opaque beer product which was consistent and of acceptable palatability to the analysis of sensory evaluation.

筛网粒度的影响;对不透明啤酒发酵过程中产生的酒精浓度、游离还原糖分布和总酸进行0.84 mm、1.0 mm和1.19 mm的测定。随着筛分粒度的减小，初始游离还原糖从7.23±0.1 mmol/ml增加到7.52±0.03 mmol/ml和7.67±0.03 mmol/ml。同时，每次发酵得到的最终酒精浓度在72小时后趋于稳定，依次为3.57±0.06% (v/v)、4.09±0.29 (v/v)%和4.23±0.25 (v/v)%，其体积产率分别为0.49、0.54和0.61 g.l-1 - h-1。采用1.0 mm研磨筛，乙醇的最终浓度比1.19 mm研磨筛提高9%，比0.84 mm研磨筛提高23%。使用1.0 mm筛时，Yp/s值提高2%，使用0.84 mm筛时，Yp/s值提高4%。乳酸组成的最终有机酸浓度随着筛分粒度的减小，分别从0.46±0.01 (w/v)%、0.48±0.01 (w/v)%和0.5±0.02 (w/v)%增加。然而，在所有的酿造中，最终pH值从相同的初始pH值5.9下降到3.3，没有显著差异(P>0.05)。筛网尺寸为0.84的不透明啤酒初始游离还原糖最高，120小时后乙醇浓度最高，稳定在4.23±0.25 (v/v)%。然而，有人指出，虽然筛孔尺寸为1.0 mm，其酒精含量低于0.84，但由于其产生的不透明啤酒产品与感官评价分析一致且可接受的适口性，因此被推荐为优化的玉米粗粉。

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引用次数: 3

Purification and Biochemical Characterization of Xylanases from Bacillus Pumilus and their Potential for Hydrolysis of Polysaccharides 短小芽孢杆菌木聚糖酶的纯化、生化特性及其水解多糖的潜力

Fermentation Technology

Pub Date : 2012-01-01 DOI: 10.4172/2167-7972.1000101

C. A. Poorna

Extracellular xylanases free of cellulase produced by the alkalophilic bacteria Bacillus pumilus was purified to homogeneity throughout the precipitation with (NH 4 ) 2 SO 4 , Q-Sepharose chromatography and characterized. The purified xylanases were proteins, with molecular mass ~14 kDa (Xyl 1), ~ 35 kDa (Xyl 2) and ~ 60 kDa (Xyl 3) as determined by SDS-PAGE. The optimal temperature and pH for the action of the enzyme were at 50 o C and 7 respectively. They exhibited thermal stability over a range of 20 to 40 o C at pH-7 and has retained 85 % at 60 o C. The activity strongly inhibited by 10 mm of Hg 2+ , SDS and Fe 2+ . The xylanase exhibited Km and Vmax values were 4.0 mg/ ml, 5000 μmol/ min/ mg protein (Xyl 1) as well as 3.5 mg /ml, 3448 μmol/ min/ mg of protein (Xyl 2) for oatspelt xylan.

利用(nh4) 2so4、Q-Sepharose色谱对嗜碱菌杆状芽孢杆菌(Bacillus pumilus)产生的胞外无纤维素酶进行纯化，并对其进行了表征。纯化的木聚糖酶为蛋白质，SDS-PAGE测定其分子量为~14 kDa (Xyl 1)、~ 35 kDa (Xyl 2)和~ 60 kDa (Xyl 3)。酶的最佳作用温度和pH分别为50℃和7℃。在pH-7下，它们在20 ~ 40℃范围内表现出热稳定性，在60℃下仍保持85%的稳定性，活性被10 mm的Hg 2+、SDS和Fe 2+强烈抑制。燕麦木聚糖酶的Km和Vmax分别为4.0 mg/ ml、5000 μmol/ min/ mg蛋白(Xyl 1)和3.5 mg/ ml、3448 μmol/ min/ mg蛋白(Xyl 2)。

引用次数: 13

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