Journal of Fermentation Technology最新文献_第9页

Solid-state culture of Aspergillus niger on support 黑曲霉在支架上的固态培养

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90130-6

Eric Oriol, Beatriz Schettino, Gustavo Viniegra-Gonzales, Maurice Raimbault

引用次数: 80

A novel process of ethanol production accompanied by extraction of sugar in cane chips 甘蔗片中糖的提取与乙醇生产的新工艺

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90009-X

Susumu Fukushima, Kazuhiro Yamade

{"title":"A novel process of ethanol production accompanied by extraction of sugar in cane chips","authors":"Susumu Fukushima, Kazuhiro Yamade","doi":"10.1016/0385-6380(88)90009-X","DOIUrl":"10.1016/0385-6380(88)90009-X","url":null,"abstract":"<div>By connecting a rhomboid unit for fermentation and an exchangeable tubular unit for extraction, a novel bioreactor was designed to produce high concentration of ethanol solution from non-peeled sugar cane chips by means of a cyclic system for exchanging old chips with new ones. The rhomboid and tubular units were packed with 1.0–1.5 mm biocatalyst entrapped yeast-cells with Al alginateand cane chips of 2.0–3.0 mm in width, respectively. The volume ratio of the two units was 1.0. At the start of the first cycle, 2 g/l of Al2(SO4)3 14–18 H2O solution was added to the bioreactor, where the ratio of the solution to the working volume was 0.85. Both sugar extraction and fermentation were anaerobically performed at pH 2.5 and a temperature of 30°C by circulating the solution through the two units. After each cycle, the tubular unit was exchanged for a new unit packed with new chips. The combined solution of free ethanol and the ethanol obtained by pressing the old chips was re-used as the circulating solution.When the volume ratio of the biocatalyst to the total working volume was 0.1 and the amount of dried cane chips in the tubular unit was 200 g/l, 16% (w/v) ethanol was produced after 7 cycles. Each cycle was established at about 20 h. The number of free cells in the circulating solution was only 2×107/ml after 7 cycles.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 423-426"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90009-X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86580398","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: 5

Flocculation of Aspergillus terreus with polyelectrolyte complex and production of itaconic acid with the flocculated mycelia 聚电解质复合物对土曲霉的絮凝作用及絮凝菌丝生产衣康酸的研究

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90011-8

Etsuo Kokufuta, Shin Suzuki, Isei Nakamura

{"title":"Flocculation of Aspergillus terreus with polyelectrolyte complex and production of itaconic acid with the flocculated mycelia","authors":"Etsuo Kokufuta, Shin Suzuki, Isei Nakamura","doi":"10.1016/0385-6380(88)90011-8","DOIUrl":"10.1016/0385-6380(88)90011-8","url":null,"abstract":"<div>Mycelia from Aspergillus terreus K 26 were flocculated with a polyelectrolyte complex consisting of potassium poly9vinyl alcohol) sulfate (KPVS) and poly(diallyldimethyl-ammonium chloride) (PDDA) by three different methods: (a) PDDA was added into the broth obtained from precultivation of the hyphal inoculum in the presence of KPVS; (b) use of KPVS and PDDA was reversed from that in method a; (c) after the precultivation in the absence of the polymer, the mycelia were harvested, dispersed in 0.1 M phosphate buffer containing PDDA, then flocculated by addition of KPVS. The three types of the flocculated mycelia were investigated concerning growth and itaconic acid production in shake flask cultures. Viscosity and sedimentation were further examined to characterize the flocculated mycelial broths. A slight inhibition caused by flocculation on growth and acid production was observed at the beginning of repeated cultivation, but this was eliminated when cultivation in the fresh medium was repeated. There was no marked difference in the specific rates of acid production between fre and flocculated cells. Viscosity of the flocculated mycelial system was close to that of the medium, even while maintaining a cell concentration of 2 g/dl. The poor sedimentation of mycelia was favorably imporved with these flocculation methods, especially with methods b and c.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 433-439"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90011-8","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86194173","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: 10

Isolation and cultural conditions of cyclohexylacetic acid using bacterium 细菌分离培养环己基乙酸的条件研究

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90142-2

Fumiki Yoshizako, Mitsuo Chubachi, Atsuo Nishimura, Teruo Ueno

引用次数: 2

Mixing state of xanthan gum solution in an aerated and agitated fermentor—Effects of impeller size on volumes of mixing regions and circulation time distribution 曝气搅拌发酵罐中黄原胶溶液的混合状态——叶轮尺寸对混合区体积和循环时间分布的影响

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90135-5

Hitoshi Funahashi , Koh-ichi Hirai , Toshiomi Yoshida , Hisaharu Taguchi

{"title":"Mixing state of xanthan gum solution in an aerated and agitated fermentor—Effects of impeller size on volumes of mixing regions and circulation time distribution","authors":"Hitoshi Funahashi , Koh-ichi Hirai , Toshiomi Yoshida , Hisaharu Taguchi","doi":"10.1016/0385-6380(88)90135-5","DOIUrl":"10.1016/0385-6380(88)90135-5","url":null,"abstract":"<div>The effects of the impeller diameter and width on the volumes of the micromixing and macromixing regions, and on the circulation time distribution were investigated at various agitation speeds to formulate the relationships of them in emperical equations. A fermentor was a 10-l capacity, which was equipped with a turbine impeller with six flat balades and aerated at 1 vvm. It was found that the volumes of the micromixing and macromixing regions depended on the tip speed of the impeller, ND, and the discharging performance of the impeller, ND2W, respectively, in the xabthan gum solution with concentrations of 0.9, 1.8, 2.7, and 3.9%. Empirical equations were derived to estimate the volume of each mixing region from the impeller diameter, D, impeller width, W, agitation speed, N, and consistency coefficient of the xanthan gum solution. On the other hand, the circulation time distribution could be estimated empirically from only the impeller diameter and agitation speed, regardless of variation in the impeller width and consistency coefficient of the xanthan gum solution tested.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 1","pages":"Pages 103-109"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90135-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78445996","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: 15

Properties of NAD (P) H-linked aldose reductase from Crytococcus lactativorus 乳酸隐球菌NAD (P) h链醛糖还原酶的性质

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90065-9

Shoichi Kise , Noriaki Koizumi , Hidekatsu Maeda

引用次数: 7

Influence of redox potential on methanation of methanol by Methanosarcina barkeri in Eh-stat batch cultures Eh-stat批培养中氧化还原电位对巴氏甲烷菌甲烷化甲醇的影响

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90138-0

Hae Sung Jee, Takumi Mano, Naomichi Nishio, Shiro Nagai

引用次数: 28

Distribution of rare actinomycetes in Japanese soils 日本土壤中稀有放线菌的分布

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90001-5

Masayuki Hayakawa, Kenya Ishizawa , Hideo Nonomura

{"title":"Distribution of rare actinomycetes in Japanese soils","authors":"Masayuki Hayakawa, Kenya Ishizawa , Hideo Nonomura","doi":"10.1016/0385-6380(88)90001-5","DOIUrl":"10.1016/0385-6380(88)90001-5","url":null,"abstract":"<div>The distribution of rare actinomycetes in 237 soil samples from various locations throughout Japan was investigated using a special isolation medium, HV agar.The populations (colony forming units) of these actinomycetes per gram of dried soil were Microtetraspora 6 × 103, Saccharomonospora 1.7 × 104, Dactylosporangium 5.4 × 104, Streptosporangium 1.2 × 105, Microbispora 1.4 × 105, Nocardioforms 1.9 × 105, and Micromonospora 6.8 × 105. Streptomycetes 2.2 × 106, and Unidentified actinomycetes 0.9 × 106 were also observed.Their distributions seemed to be associated with environmental factors such as soil type (Land Use Classification), soil pH, humus content, and the characteristics of the humic acid. In general, the largest populations were found in soils of cultivated fields, which were rich in humus and had pH values between 6.5–7.0.However, the distribution of some genera in cultivated field soils (154 samples) was remarkable. The numbers of Microbispora and Streptosporangium were the largest in humus-rich acidic (pH 5.0–6.05) soils with low humic acid Δ log K values (black colored humic acid). Saccharomonospora was found most frequently in relatively humus-poor alkaline (pH 7.0–7.5) soils having higher Δ log K values (brown humic acid).Dactylosporangium and Microtetraspora, Saccharomonospora, and Micromonospora were most frequently isolated from mountainous forest soils, level-land forest or cultivated field soils, and pasture soils, respectively.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 4","pages":"Pages 367-373"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90001-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80835298","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: 58

Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing 以产柠檬酸高的usamii曲霉突变体为原料制备曲酒酿造

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90136-7

Haruo Oyashiki , Kenji Murata , Nobuyuki Hirai , Naotaka Kurose , Masahiro Uchida , Akira Obayashi , Satoru Oka

{"title":"Use of koji prepared with a high citric acid producing mutant of Aspergillus usamii as a raw material for Saké brewing","authors":"Haruo Oyashiki , Kenji Murata , Nobuyuki Hirai , Naotaka Kurose , Masahiro Uchida , Akira Obayashi , Satoru Oka","doi":"10.1016/0385-6380(88)90136-7","DOIUrl":"10.1016/0385-6380(88)90136-7","url":null,"abstract":"<div>There is a possibility of developing a new kind of saké in which the refreshing sour taste of citric acid is introduced. In this study, we bred a new mutant of Aspergillus usamii mut. shiro-usamii that produced much citric acid. The koji prepared with the mutant contained about 20 mg of citric acid per gram of dry koji, twice that of the koji of the parental strain. The activities of a-amylase, glucoamylase, and acidic protease in the koji prepared with the mutant were 82%, 94%, and 95%, respectively, those of the parental strain. Using this koji with the mutant, saké was produced. The levels of citric acid and isoamyl acetate were 5.1 and 1.4 times, respectively, those of saké prepared with koji of A. oryzae. Sensory tests indicated that saké made with koji with the mutant was refreshingly sour, with a good aroma.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 1","pages":"Pages 111-115"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90136-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88907480","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: 5

Purification and properties of three kinds of α-hydroxysteriod dehydrogenases from Brevibacterium fuscum DC33 fuscum短杆菌DC33中3种α-羟基甾体脱氢酶的纯化及性质研究

Journal of Fermentation Technology Pub Date : 1988-01-01 DOI: 10.1016/0385-6380(88)90040-4

Shinichi Kinoshita, Keiichi Kadota, Tomoaki Inoue, Haruji Sawada, Hisaharu Taguchi

{"title":"Purification and properties of three kinds of α-hydroxysteriod dehydrogenases from Brevibacterium fuscum DC33","authors":"Shinichi Kinoshita, Keiichi Kadota, Tomoaki Inoue, Haruji Sawada, Hisaharu Taguchi","doi":"10.1016/0385-6380(88)90040-4","DOIUrl":"10.1016/0385-6380(88)90040-4","url":null,"abstract":"<div>The cell-free extract of Brevibacterium fuscum DC33 contained three kinds of hydroxysteriod dehydrogenase (3a-, 7a-, and 12a-hydroxysteriod dehydrogenases). 7a-Hydroxysteroid dehydrogenase (EC 1.1.1.59) was purified to electrophoretical homogeneity by ion exchange chromatography, affinity chromatography, and preparative electrophoresis. Its molecular weight was 104, 000 and the enzyme was composed of four identical subunits. The enzyme had an optimum pH of 5.3 for dehydrocholic acid reduction, and around 10 for cholic acid oxidation. It was stable in a pH range of 5.7 to 10.5 at 5°C overnight. The enzyme was most active at 25° to 30°C. The activity was not affected by incubation at 30°C for 30 min, but it was lost at 40°C for 30 min. Withe the assumption of two-substrate kinetics, we calculated various kinetic constants for dehydrocholic acid, 7, 12-diketolithocholic acid, 12-ketochenodeoxycholic acid, and 3, 12-diketolithocholic acid (for the structure of bile acids, see Table 2) together with NAD+ or NADH. The enzyme was active only toward hydroxysteroids with a 7a-hydroxyl group. The production of 7-ketochenodeoxycholic acid from cholic acid and of 3, 12-diketolithocholic acid from dehydrocholic acid by the purified 7a-hydroxysteroid dehydrogenase was confirmed by thin-layer chromatography.12a-Hydroxysteroid dehydrogenase was purified by a similar method. It was active toward hydroxysteroids with a 12a-hydroxyl group.3a-Hydroxysteroid dehydrogenase was purified by preparative electrophoresis. It was active toward hydroxysteroids with a 3a-hydroxyl group.</div>","PeriodicalId":15702,"journal":{"name":"Journal of Fermentation Technology","volume":"66 2","pages":"Pages 145-152"},"PeriodicalIF":0.0,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0385-6380(88)90040-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89264556","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: 10