Fermentation Technology最新文献_第8页

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

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

{"title":"Probiotics, Health Claims and Consumer Needs: Do they Always Overlap?","authors":"G. Giraffa","doi":"10.4172/2167-7972.1000E101","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E101","url":null,"abstract":"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.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"12 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87020265","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}

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

{"title":"Poly[(R)-3-hydroxybutyrate]: the Green Biodegradable Bioplastics of the Future!","authors":"Yaser Dhaman, C. Ugwu","doi":"10.4172/2167-7972.1000E120","DOIUrl":"https://doi.org/10.4172/2167-7972.1000E120","url":null,"abstract":"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].","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"35 1","pages":"1-1"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89935684","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}

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

{"title":"Pilot Plant Optimization for Alcohol Production in Fermentation of an Opaque Beer by Varying Sieve Size","authors":"C. Zvidzai, C. Chidewe, J. Mubaiwa, S. Tinofa, W. Manjeese, R. Musundire","doi":"10.4172/2167-7972.1000111","DOIUrl":"https://doi.org/10.4172/2167-7972.1000111","url":null,"abstract":"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.","PeriodicalId":12351,"journal":{"name":"Fermentation Technology","volume":"50 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2012-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90043142","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}

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

引用次数: 13