J. Echevarria, J. A. R. León, M. E. Espinosa, G. Delgado
The protein enrichment of sugar cane by solid state fermentation employing Aspergillus niger was optimized in a packed bed column using a two Factor Central Composit Design α = 2, considering as independent factors the particles diameter corresponding to different times of grinding for a sample and the air flow rate. It was significative for the air flow rate (optimum 4.34 VKgM) and the particle diameter (optimum 0.136 cm). The average particle size distribution, shape factor, specific surface, volume-surface mean diameter, number of particles, real and apparent density and hollowness for the different times of grinding were determined, in order to characterize the samples.
{"title":"Optimization of solid state fermentation of sugar cane by aspergillus niger considering particles size effect","authors":"J. Echevarria, J. A. R. León, M. E. Espinosa, G. Delgado","doi":"10.1002/ABIO.370110106","DOIUrl":"https://doi.org/10.1002/ABIO.370110106","url":null,"abstract":"The protein enrichment of sugar cane by solid state fermentation employing Aspergillus niger was optimized in a packed bed column using a two Factor Central Composit Design α = 2, considering as independent factors the particles diameter corresponding to different times of grinding for a sample and the air flow rate. It was significative for the air flow rate (optimum 4.34 VKgM) and the particle diameter (optimum 0.136 cm). The average particle size distribution, shape factor, specific surface, volume-surface mean diameter, number of particles, real and apparent density and hollowness for the different times of grinding were determined, in order to characterize the samples.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"56 1","pages":"15-22"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81595298","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}
{"title":"Lebensmittelmikrobiologie. Grundlagen für die Praxis (2. überarb. und em. Auflage). Berlin, Heidelberg, New York, London, Paris, Tokyo, Hong Kong: Springer‐Verlag, 1989. 253 pp., 79 Fig., 36 Tab., 189 Lit., DM 59,– ISBN 3‐540‐50285‐8","authors":"K. Sattler","doi":"10.1002/ABIO.370110103","DOIUrl":"https://doi.org/10.1002/ABIO.370110103","url":null,"abstract":"","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"1 1","pages":"8-8"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81890137","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}
Rodriguez Leön, J. A. Torres, J. Echevarrí, G. Saura
It was applied a macroscopic energy balance to a solid state fermentation process and an electron balance in order to estimate the temperature and the heat evolved in the process. There were employed several equations that describe the development of the system and offer the possibility to design or control such fermentations.
{"title":"Energy balance in solid state fermentation processes","authors":"Rodriguez Leön, J. A. Torres, J. Echevarrí, G. Saura","doi":"10.1002/ABIO.370110104","DOIUrl":"https://doi.org/10.1002/ABIO.370110104","url":null,"abstract":"It was applied a macroscopic energy balance to a solid state fermentation process and an electron balance in order to estimate the temperature and the heat evolved in the process. There were employed several equations that describe the development of the system and offer the possibility to design or control such fermentations.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"29 1","pages":"9-14"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86051176","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}
{"title":"Bioflavour'87. Analysis · Biochemistry · Biotechnology, Proceedings of the International Conference, Würzburg, Federal Republic of Germany, September 29 – 30,1987. Berlin, New York: Walter de Gryter, 1988. 584 pp., DM 318,– ISBN 3‐11‐01 1204‐3","authors":"J. Schneider","doi":"10.1002/ABIO.370110108","DOIUrl":"https://doi.org/10.1002/ABIO.370110108","url":null,"abstract":"","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"26 1","pages":"30-30"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90302006","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}
{"title":"Yeast Technology. Berlin, Heidelberg, New York, London, Paris, Tokyo, Hong Kong: Springer-Verlag, 1989. 407 pp., 54 Fig., DM 198,- ISBN 3-540-50689","authors":"K. Triems","doi":"10.1002/ABIO.370110105","DOIUrl":"https://doi.org/10.1002/ABIO.370110105","url":null,"abstract":"","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"18 1","pages":"14-14"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87316476","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}
Three yeast strains were isolated from a spontaneously fermented native millet (Pennisetum typhoideum) malt beer (Oyokpo). One of the yeast isolates found to have the most highly fermenting capacity was characterised and identified as a strain of Saccharomyces cerevisiae. The yeast was then utilised as the pitching yeast in a subsequent controlled fermentation of millet wort at 20°C for 120 hours. Bitter leaf (Vernonia amagdalina) extract was used as the bittering and flavouring agent. The Oyokpo beer sample produced under these conditions was found to possess both chemical and organoleptic qualities comparable to some extent, to the conventional barley malt beer. At the end of fermentation, the pH, specific gravity, alcohol content, reducing sugar content and protein content of the beer were 4.11, 1.0308, 2.81% (v/v), 4.00 (mg/ml) and 0.84 (mg/ml) respectively.
{"title":"Isolation and utilization of indigenous yeast strain for brewing of millet beer (OYOKPO)","authors":"N. Uraih, W. E. Anetekhai","doi":"10.1002/ABIO.370110109","DOIUrl":"https://doi.org/10.1002/ABIO.370110109","url":null,"abstract":"Three yeast strains were isolated from a spontaneously fermented native millet (Pennisetum typhoideum) malt beer (Oyokpo). One of the yeast isolates found to have the most highly fermenting capacity was characterised and identified as a strain of Saccharomyces cerevisiae. The yeast was then utilised as the pitching yeast in a subsequent controlled fermentation of millet wort at 20°C for 120 hours. Bitter leaf (Vernonia amagdalina) extract was used as the bittering and flavouring agent. The Oyokpo beer sample produced under these conditions was found to possess both chemical and organoleptic qualities comparable to some extent, to the conventional barley malt beer. At the end of fermentation, the pH, specific gravity, alcohol content, reducing sugar content and protein content of the beer were 4.11, 1.0308, 2.81% (v/v), 4.00 (mg/ml) and 0.84 (mg/ml) respectively.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"74 1","pages":"31-37"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79857664","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}
We measured the rate of cell biomass growth, the consumption of organic substrate, and the heat developed during growth. The relationship between thermodynamic efficiency and the rate of microbial growth was considered.
{"title":"The application of linear irreversible thermodynamics to biological growth","authors":"F. Baumann","doi":"10.1002/ABIO.370110102","DOIUrl":"https://doi.org/10.1002/ABIO.370110102","url":null,"abstract":"We measured the rate of cell biomass growth, the consumption of organic substrate, and the heat developed during growth. The relationship between thermodynamic efficiency and the rate of microbial growth was considered.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"110 1","pages":"3-8"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79244132","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}
P. Neubauer, C. Wolff, M. Hecker, K. Hofmann, L. Meyer, P. Kruschke, H. Heinrich
The use of the expensive IPTG for induction of the tac-promoter is not practicable at the industrial scale because of the large amounts necessary for induction. We developed a system in which IPTG as inducer was replaced by lactose which induces the tac-promoter with the same efficiency. In E. coli CW3011 (pOF1.0) lactose is utilized as inducer and carbon source even in the presence of glucose, presumably as a consequence of the overproduction of lac-permease.
{"title":"Introduction of the tac-promoter by lactose under fermentation conditions","authors":"P. Neubauer, C. Wolff, M. Hecker, K. Hofmann, L. Meyer, P. Kruschke, H. Heinrich","doi":"10.1002/ABIO.370110107","DOIUrl":"https://doi.org/10.1002/ABIO.370110107","url":null,"abstract":"The use of the expensive IPTG for induction of the tac-promoter is not practicable at the industrial scale because of the large amounts necessary for induction. We developed a system in which IPTG as inducer was replaced by lactose which induces the tac-promoter with the same efficiency. In E. coli CW3011 (pOF1.0) lactose is utilized as inducer and carbon source even in the presence of glucose, presumably as a consequence of the overproduction of lac-permease.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"39 1","pages":"23-29"},"PeriodicalIF":0.0,"publicationDate":"1991-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79855954","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}
The ability of utilization of vegetal oils belongs to common properties of Streptomycetes. During the cultivation of Streptomyces rimosus and biosynthesis of oxytetracycline in 15 m3 fermenters, a fixed regime of soya bean oil feeds as antifoam agent and partial carbon source according to subjectively designed mechanism was investigated and further also feeding regime after exhausting starch as main carbon source and finally his dosing with ammonia sulphate in accordance with physiological activity of the culture. In the second case with semicontinuous supplements of soya bean oil it was possible to prevent premature autolysis of mycelia and to extend the biosynthetic process with keeping the oxytetracycline production rate. The third approach, the most progressive one, represents besides the automatisation of control loop the necessity of assurance continuous pH adjustment for elevation of the process production rate.
{"title":"Oil feeding during the oxytetracycline biosynthesis","authors":"P. Ettler","doi":"10.1002/ABIO.370070102","DOIUrl":"https://doi.org/10.1002/ABIO.370070102","url":null,"abstract":"The ability of utilization of vegetal oils belongs to common properties of Streptomycetes. During the cultivation of Streptomyces rimosus and biosynthesis of oxytetracycline in 15 m3 fermenters, a fixed regime of soya bean oil feeds as antifoam agent and partial carbon source according to subjectively designed mechanism was investigated and further also feeding regime after exhausting starch as main carbon source and finally his dosing with ammonia sulphate in accordance with physiological activity of the culture. In the second case with semicontinuous supplements of soya bean oil it was possible to prevent premature autolysis of mycelia and to extend the biosynthetic process with keeping the oxytetracycline production rate. The third approach, the most progressive one, represents besides the automatisation of control loop the necessity of assurance continuous pH adjustment for elevation of the process production rate.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"37 1","pages":"3-8"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73957152","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}
D. G. Pobedimskij, I. E. Mukmenev, V. I. Savdur, A. G. Liakumovic, S. I. Agadganjan
It was analysed the influence of different pretreatment methods of cellulosic materials to increase the productivity of the cellulase biosynthesis. The most effective pretreatment method for cotton cellulose is the thermomechanical destruction in a worm extruder (5–15 minutes) with hydrolysis catalysts. The enzymatic saccharification degree was increased about 4 fold. Utilizing a pretreated cellulose an increase of 70–120% in C1-activity was found besides their level was stabilized in higher values. It was demonstrated that enzymatic hydrolysis parameters would be applied as model for biochemical utilization of cellulosic materials in the biosynthesis of cellulases.
{"title":"Nutzung cellulosehaltiger Abprodukte bei der Biosynthese von Cellulasen","authors":"D. G. Pobedimskij, I. E. Mukmenev, V. I. Savdur, A. G. Liakumovic, S. I. Agadganjan","doi":"10.1002/abio.370070518","DOIUrl":"https://doi.org/10.1002/abio.370070518","url":null,"abstract":"It was analysed the influence of different pretreatment methods of cellulosic materials to increase the productivity of the cellulase biosynthesis. The most effective pretreatment method for cotton cellulose is the thermomechanical destruction in a worm extruder (5–15 minutes) with hydrolysis catalysts. The enzymatic saccharification degree was increased about 4 fold. Utilizing a pretreated cellulose an increase of 70–120% in C1-activity was found besides their level was stabilized in higher values. It was demonstrated that enzymatic hydrolysis parameters would be applied as model for biochemical utilization of cellulosic materials in the biosynthesis of cellulases.","PeriodicalId":7037,"journal":{"name":"Acta Biotechnologica","volume":"17 1","pages":"455-460"},"PeriodicalIF":0.0,"publicationDate":"1987-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75104346","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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