Fermentation Technology最新文献

{"title":"In the Search for Novel Wine Yeast with Deacidification Activity","authors":"A. Kunicka-Styczyńska","doi":"10.4172/2167-7972.1000E106","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E106","url":null,"abstract":"Copyright: © 2012 Kunicka-Styczyńska A. 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. Although Poland is not widely recognized as a wine-producing country, grapevine cultivation and winemaking dates back to the beginning of Christianity in this country in the 10th century. Over the centuries, vineyards and wineries have spread and are now located mainly in Zielona Góra, Małopolska, Sandomierz and Podkarpacie [1]. Grape cultivation in Poland has been intensively developing in the last years, with a total cultivated area of about 2000 ha with more than 2000 vineyards. According to the Council of the European Union, Poland has been classified as a wine-growing region A (the coldest), similarly as Germany, Austria, Slovakia, and the Czech Republic, and Polish grape wines have been officially admitted to the EU market [2]. One of the main problems of cold-climate countries is an excess of grape acidity. However in Poland the grapes for cultivation are carefully selected, their acidity varies substantially from season to season. Moreover, fruit winery is well developed in Poland. In the light of Polish law, according to the Wine Making Act [3], branded fruit wine may also be produced from fruits other than grapes. Fruit wines have undoubtedly substantial potential for the Polish wine-making industry, with an output of 690,000 hL in the first three quarters of 2011. Poland is one of the leading producers of apples in the EU (24% of European production) [4], so apple musts are used in cider production and serve as a component of fruit wines. Moreover, Polish apple and cherry wines have been well received in Italy, Germany and Sweden [5].","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"75 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":"91394510","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":"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}

{"title":"Technology of Biosurfactants for the Development of Environmental Remediation Processes","authors":"Colin Verónica Leticia","doi":"10.4172/2167-7972.1000E109","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E109","url":null,"abstract":"Copyright: © 2012 Colin VL. 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 world is now confronted with serious problems of environmental contamination, which demand immediate solutions. The extensive production and use of hydrocarbons has resulted in widespread environmental contamination by these chemicals, which due to their toxicity on living organisms, are considered as proprietary pollutants. On the other hand, industrial and mining activities are important for economic development. However, these activities represent the main sources of heavy metal contamination, which provide unique challenges for their remediation, as they cannot be degraded into innocuous products. Although a variety of remediation technologies that include, mostly physicochemical methods, are available to address contamination with hydrocarbon and heavy metal, these processes have several disadvantages including the high cost and the risk of secondary environmental pollution. The situation is more critical in developing countries where there is no legislation to respect. As a result, it remains important to develop new techniques for reduction of these pollutants to acceptable levels, but at more manageable costs.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82392889","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":"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}

{"title":"Biomass to Fuels: Thermo-chemical or Bio-chemical Conversion?","authors":"Yanli Chen","doi":"10.4172/2167-7972.1000E104","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E104","url":null,"abstract":"Copyright: © 2012 Chen Y. 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 combination of economic and environmental factors, such as soaring crude oil prices, diminishing oil reserves, and changing climate, has created global interest for developing renewable energy sources that could replace fossil fuels [1,2]. Fuels produced from renewable resources such as lignocellulosic biomass have been considered the best potential alternative fuels for replacing fossil fuels in the future. Currently, there are two routes for converting biomass into fuels or other useful bio-products: a) bio-chemical process and b) thermochemical process. These two have been intensively studied. But which process is preferred for commercialization in terms of technical and economical feasibility?","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"18 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2012-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85225791","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":"New Insights in <i>Streptomyces</i> Fermentations.","authors":"Jesus Sanchez,&nbsp;Paula Yague,&nbsp;Angel Manteca","doi":"10.4172/2167-7972.1000e105","DOIUrl":"https://doi.org/10.4172/2167-7972.1000e105","url":null,"abstract":"","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"1 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2167-7972.1000e105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40252012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"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}

{"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}

{"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}

{"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}