Academic literature on the topic 'High sugar fermentation'
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Journal articles on the topic "High sugar fermentation"
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Qin, Zhi, Qing Qin, and Ying Yang. "Continuous Biohydrogen Production with CSTR Reactor under High Organic Loading Rate Condition." Advanced Materials Research 864-867 (December 2013): 225–28. http://dx.doi.org/10.4028/www.scientific.net/amr.864-867.225.
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A continuous stirred-tank reactor (CSTR) was used to produce biohydrogen gas from organic wastewater. The hydrogen producing reactor was operated under high organic loading rate of 21 kgCOD/m3·d, and molasses wastewater was used as substrate. Hydrogen production rate, pH value, sugar utilizing rate and fermentative products in effluent were investigated in continuous fermentation. When Organic Loading Rate was controlled at 21 kgCOD/m3·d, the average concentrations of acetic acid, ethanol, propionic acid, butyric acid and valeric acid in liquid fermentative products were 833, 748, 482, 484 and 256mg/L respectively. There is not any fermentation product playing dominant role absolutely in hydrogen production fermentation. The pH value in effluent was about 4.7~4.9, the average utilizing rate of sugar reached 92.1%, most of the sugar in molasses wastewater was utilized. The biogas production rate in hydrogen producing fermentation was from 21.2 to 27.1L/d, and the average biogas production rate was about 25.1L/d. The hydrogen content was about 37%.
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Yu, Dajun, Joshua O’Hair, Nicholas Poe, Qing Jin, Sophia Pinton, Yanhong He, and Haibo Huang. "Conversion of Food Waste into 2,3-Butanediol via Thermophilic Fermentation: Effects of Carbohydrate Content and Nutrient Supplementation." Foods 11, no. 2 (January 10, 2022): 169. http://dx.doi.org/10.3390/foods11020169.
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Fermentation of food waste into 2,3-butanediol (2,3-BDO), a high-value chemical, is environmentally sustainable and an inexpensive method to recycle waste. Compared to traditional mesophilic fermentation, thermophilic fermentation can inhibit the growth of contaminant bacteria, thereby improving the success of food waste fermentation. However, the effects of sugar and nutrient concentrations in thermophilic food waste fermentations are currently unclear. Here, we investigated the effects of sugar and nutrients (yeast extract (YE) and peptone) concentrations on 2,3-BDO production from fermenting glucose and food waste media using the newly isolated thermophilic Bacillus licheniformis YNP5-TSU. When glucose media was used, fermentation was greatly affected by sugar and nutrient concentrations: excessive glucose (>70 g/L) slowed down the fermentation and low nutrients (2 g/L YE and 1 g/L peptone) caused fermentation failure. However, when food waste media were used with low nutrient addition, the bacteria consumed all 57.8 g/L sugars within 24 h and produced 24.2 g/L 2,3-BDO, equivalent to a fermentation yield of 0.42 g/g. An increase in initial sugar content (72.9 g/L) led to a higher 2,3-BDO titer of 36.7 g/L with a nearly theoretical yield of 0.47 g/g. These findings may provide fundamental knowledge for designing cost-effective food waste fermentation to produce 2,3-BDO.
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Kim, Chan-Woo, Seok-Tae Jeong, Yoo-Deok Park, Juong-Bin Kim, Bo-Ra Lim, and Heui-Yun Kang. "High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation." Korean Journal of Food Preservation 29, no. 3 (June 2022): 466–71. http://dx.doi.org/10.11002/kjfp.2022.29.3.466.
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This study aimed to control sugar consumption during makgeolli fermnetation using high temperature treatments after 3 days of fermentation at normal temprature. makgeolli fermentation was performed at 25°C for the initial 3 days and at 34, 37, 40, and 43°C, respectively, for the next 4 days. When fermented at 25°C (control), the alcohol content increased up to 16.5%; however the alcohol content of makgeolli treated at elevated temperatures reduced by 13.8 %. In the control group, typical saccharification and fermentation proceeded simultaneously, and the reducing sugar content remained low due to sugar consumption by active yeast. However, at high fermentation temperatures, the nuruk enzymes functioned normally and saccharification proceeded well; however the conversion of fermentable sugars to alcohol was inhibited, possibly due to a decrease in yeasts activity. The viable cell count of yeasts was 4-6 log CFU/mL regardless of the fermentation temperature. These results indicate the possibility of producing sweet live-yeast makgeolli without the addition of artificial sweeteners through a temperature-controlled makgeolli fermentation.
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Zubaidah, Elok, Mentari S. Arum, Tri D. Widyaningsih, and Aldila P. Rahayu. "Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1265–69. http://dx.doi.org/10.2174/1573401316666200217112642.
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Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.0%) and sugar (0% and 2.0%) were added, prior to inoculation with a L.casei culture at 10% (v/w). The cabbage was then incubated at 28oC for 5 days. The controlled lactic fermentation of the cabbage without culture and sugar, but with salt at 2.5% was performed. The sauerkrauts were evaluated for total lactic acid bacteria, pH, total acidity, phenolic content and DPPH scavenging activity. Results: The fermentation increased the total lactic acid bacteria counts in the sauerkrauts from 1.38 x 109to 3.86 x 109 cfu/mL, and this demonstrated significant (p<0.05) direct salt and sugar effects. The high salt and sugar concentrations also increased the total acidity, antioxidant activity and phenolic content, but lowered the pH of the sauerkrauts. The additives (L.casei culture, salt and sugar), therefore, improved the sauerkraut fermentation and antioxidant activity compared to the control. Conclusion: With added sugar and salt, L. casei improved the sauerkraut fermentation and antioxidant activity, and both sugar and salt can each be added at a low (2%) concentration for maximum effects.
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Harcum, Sarah W., and Thomas P. Caldwell. "High Gravity Fermentation of Sugarcane Bagasse Hydrolysate by Saccharomyces pastorianus to Produce Economically Distillable Ethanol Concentrations: Necessity of Medium Components Examined." Fermentation 6, no. 1 (January 8, 2020): 8. http://dx.doi.org/10.3390/fermentation6010008.
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A major economic obstacle in lignocellulosic ethanol production is the low sugar concentrations in the hydrolysate and subsequent fermentation to economically distillable ethanol concentrations. We have previously demonstrated a two-stage fermentation process that recycles xylose with xylose isomerase to increase ethanol productivity, where the low sugar concentrations in the hydrolysate limit the final ethanol concentrations. In this study, three approaches are combined to increase ethanol concentrations. First, the medium-additive requirements were investigated to reduce ethanol dilution. Second, methods to increase the sugar concentrations in the sugarcane bagasse hydrolysate were undertaken. Third, the two-stage fermentation process was recharacterized with high gravity hydrolysate. It was determined that phosphate and magnesium sulfate are essential to the ethanol fermentation. Additionally, the Escherichia coli extract and xylose isomerase additions were shown to significantly increase ethanol productivity. Finally, the fermentation on hydrolysate had only slightly lower productivity than the reagent-grade sugar fermentation; however, both fermentations had similar final ethanol concentrations. The present work demonstrates the capability to produce ethanol from high gravity sugarcane bagasse hydrolysate using Saccharomyces pastorianus with low yeast inoculum in minimal medium. Moreover, ethanol productivities were on par with pilot-scale commercial starch-based facilities, even when the yeast biomass production stage was included.
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Bely, Marina, Isabelle Masneuf-Pomarède, and Denis Dubourdieu. "Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation." OENO One 39, no. 4 (December 31, 2005): 191. http://dx.doi.org/10.20870/oeno-one.2005.39.4.886.
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<p style="text-align: justify;">An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.</p>
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Oba, Masahito. "Review: Effects of feeding sugars on productivity of lactating dairy cows." Canadian Journal of Animal Science 91, no. 1 (March 2011): 37–46. http://dx.doi.org/10.4141/cjas10069.
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Oba, M. 2011. Review: Effects of feeding sugars on productivity of lactating dairy cows. Can. J. Anim. Sci. 91: 37–46. Sugars are water-soluble carbohydrates that are readily available in the rumen. Although sugars ferment faster than starch or fibre in the rumen, the rates of disaccharide hydrolysis and monosaccharide fermentation vary greatly depending on the type of sugar and rumen environment. Despite rapid fermentation in the rumen and their potential to provide greater fermentable energy to enhance microbial protein production, feeding sugars in place of dietary starch sources may not decrease rumen pH or improve N utilization efficiency and milk protein production in dairy cows. However, feeding high-sugar diets often increases dry matter intake, butyrate concentration in the rumen, and milk fat yield. These nutritional characteristics of sugars may allow us to use high-sugar feedstuffs as an alternative energy source for lactating dairy cows to increase dietary energy density with reduced risk of rumen acidosis, but there is little evidence in the literature to indicate that the synchrony of rumen fermentation would be enhanced by feeding high-sugar diets with high soluble protein. Greater butyrate production from feeding high-sugar diets is expected to enhance proliferation of gut tissues, but its physiological mechanisms and effects of butyrate metabolism on overall productivity of dairy cows warrant further investigations.
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Vaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda, and Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas." Microorganisms 8, no. 6 (June 1, 2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
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In the current scenario of climatic warming, the over-ripening of grapes increases the sugar content, producing flat and alcoholic wines with low acidity, high pH and low freshness. Additionally, a high pH makes wines more chemically and microbiologically unstable, requiring a higher sulphite content for preservation. Some strains of Lachancea thermotolerans can naturally lower the pH of wine by producing lactic acid from sugars; this pH reduction can reach 0.5 units. The industrial performance of four selected strains has been compared with that of two commercial strains and with that of Saccharomyces cerevisiae. The yeasts were assessed under variable oenological conditions, measuring lactic acid production and fermentative performance at two fermentation temperatures (17 and 27 °C), and in the presence or absence of sulphites (25 and 75 mg/L). Lactic acid production depends on yeast populations, with higher concentrations being reached when the microbial population is close to or above 7-log CFU/mL. A temperature effect on acidification can also be observed, being more intense at higher fermentation temperatures for most strains. Ethanol yield ranged from 7–11% vol., depending on the fermentation conditions (temperature and SO2) at day 12 of fermentation, compared with 12% for the S. cerevisiae control in micro-fermentations. The production of fermentative esters was higher at 27 °C compared with 17 °C, which favoured the production of higher alcohols. Volatile acidity was moderate under all fermentation conditions with values below 0.4 g/L.
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Tejada-Ortigoza, Viridiana, Luis Garcia-Amezquita, Ahmad Kazem, Osvaldo Campanella, M. Cano, Bruce Hamaker, Sergio Serna-Saldívar, and Jorge Welti-Chanes. "In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources." Molecules 24, no. 4 (February 15, 2019): 697. http://dx.doi.org/10.3390/molecules24040697.
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Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF content as well as its technological and physiological functionality. Orange, mango and prickly pear peels untreated (OU, MU and PPU) and HHP-treated at 600 MPa (OP/55 °C and 20 min, MP/22 °C and 10 min, PPP/55 °C and 10 min) were evaluated. Untreated and treated fruit peels were subjected to fecal in vitro fermentations. The neutral sugar composition and linkage glycosidic positions were related to the production of short chain fatty acids (SCFA) resulting from the fermentation of the materials. After HHP-treatments, changes from multibranched sugars to linear sugars were observed. After 24 h of fermentation, OP yielded the highest amount of SCFA followed by PPU and MP (389.4, 282.0 and 204.6 μmol/10 mg DF, respectively). HHP treatment increased the SCFA concentration of orange and mango peel by 7 and 10.3% respectively, compared with the untreated samples after 24 h of fermentation. The results presented herein suggest that fruit peels could be used as good fermentable fiber sources, because they yielded high amounts of SCFA during in vitro fermentations.
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Henderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo, and David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae." Applied and Environmental Microbiology 79, no. 17 (June 28, 2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.
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ABSTRACTDuring alcoholic fermentation,Saccharomyces cerevisiaeis exposed to a host of environmental and physiological stresses. Extremes of fermentation temperature have previously been demonstrated to induce fermentation arrest under growth conditions that would otherwise result in complete sugar utilization at “normal” temperatures and nutrient levels. Fermentations were carried out at 15°C, 25°C, and 35°C in a defined high-sugar medium using threeSaccharomyces cerevisiaestrains with diverse fermentation characteristics. The lipid composition of these strains was analyzed at two fermentation stages, when ethanol levels were low early in stationary phase and in late stationary phase at high ethanol concentrations. Several lipids exhibited dramatic differences in membrane concentration in a temperature-dependent manner. Principal component analysis (PCA) was used as a tool to elucidate correlations between specific lipid species and fermentation temperature for each yeast strain. Fermentations carried out at 35°C exhibited very high concentrations of several phosphatidylinositol species, whereas at 15°C these yeast strains exhibited higher levels of phosphatidylethanolamine and phosphatidylcholine species with medium-chain fatty acids. Furthermore, membrane concentrations of ergosterol were highest in the yeast strain that experienced stuck fermentations at all three temperatures. Fluorescence anisotropy measurements of yeast cell membrane fluidity during fermentation were carried out using the lipophilic fluorophore diphenylhexatriene. These measurements demonstrate that the changes in the lipid composition of these yeast strains across the range of fermentation temperatures used in this study did not significantly affect cell membrane fluidity. However, the results from this study indicate that fermentingS. cerevisiaemodulates its membrane lipid composition in a temperature-dependent manner.
Dissertations / Theses on the topic "High sugar fermentation"
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Kumar, Seena Linoj. "High gravity fermentation of softwood derived sugar streams." Thesis, University of British Columbia, 2014. http://hdl.handle.net/2429/46978.
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For a biochemically based biomass-to-ethanol process, one of the advantages of using softwoods as the substrate is the predominance of hexose sugars, which means that most of the sugars should be readily fermented by Saccharomyces cerevisiae. However, one of the biggest challenges with fermenting softwood derived sugars is the presence of both process derived and naturally occurring inhibitory compounds that are detrimental to both the growth and metabolism of yeasts. The presence of inhibitory compounds together with “low” initial sugar concentrations typically result in poor ethanol yields and titres which limit the economic viability of the process. In the work reported here, we tried to improve the fermentation of Douglas-fir derived sugar streams by enhancing the sugar concentration of the upstream processes (steam pretreatment and enzymatic hydrolysis) while using a combination of strategies to efficiently ferment the resulting liquor. These included the use of industrially relevant Saccharomyces cerevisiae strains, high yeast cell density, nutrient supplementation and liquor detoxification. To obtain as high a sugar concentration as possible, a high consistency steam pretreatment and subsequent enzymatic hydrolysis of the combined cellulose and hemicellulose fractions was carried out. Although this “softwood derived liquor” had a final sugar concentration of 18% wt/wt, it also had a very high concentration of inhibitory compounds including phenolics, furan derivatives and organic acids. When the fermentation profile obtained after growth on this liquor was compared to those obtained after growth on glucose and an enzymatically hydrolysed dissolving pulp, it was apparent that these inhibitory compounds severely restricted the growth and fermentation of all of the S. cerevisiae strains. Although the Tembec T2 strain that had previously been adapted to growth on spent sulfite liquor demonstrated the best fermentation performance, a detoxification stage was still required before reasonable (77.2%) ethanol yields could be obtained. Even with a prior detoxification stage, a high initial cell density of OD=13 was required before effective fermentation could be achieved. A combination of sulfite detoxification and high cell density fermentation resulted in a final ethanol concentration of about 5.0% (wt/vol) and volumetric productivity 4.9g/l/h.
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Kovesdi, Zsófia. "Optimizing wine quality in Australia, Coonawarra wine region: vinification and fermentation control management in Shiraz wine. Internship report." Master's thesis, ISA, 2019. http://hdl.handle.net/10400.5/19578.
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European Master of Science in Viticulture and Oenology - Instituto Superior de Agronomia / Institut National d'Etudes Superieures Agronomiques de MontpellierThis paper presents an internship at Balnaves of Coonawarra winery and describes the specialties of the wine region trough the current technologies both in winemaking and viticulture. The biggest concern of the region is the global warming increasing average temperature and CO2 content in the air which can effect on grape maturity, and increase oenological parameters such as pH, sugar and alcohol level. Thus, temperature influences grape development, especially the breakdown of acids and berry color development. In this study, a Shiraz (Vitis vinifera L.) vintage 2018 harvested with high maturity level and potential alcohol was monitored during alcoholic and malolactic fermentation. Oenological parameter were collected from the date of harvest to investigate the possibility of quality optimization and reduction of microbiological spoilage. To overcome the problem of high sugar media and high pH must corrections were made. The organoleptic results showed minimal difference in the evaluated wines qualities concluding that with using correct winemaking technologies wine quality can be increased in case of overripe grape harvest. This is a promising view on winemaking in climate change; considering Balnaves of Coonawarra winemaking technologies could increase fermentation efficiency and closing the gap for potential spoilage in wine
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Riess, Julien. "Intensification de la brique « fermentation alcoolique » de substrats betteraviers (et autres substrats) pour la production d’éthanol." Phd thesis, Toulouse, INPT, 2012. http://oatao.univ-toulouse.fr/8513/1/riess.pdf.
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L’éthanol est un composé à usages très variés allant de la chimie à l’agroalimentaire. Cependant, la croissance actuelle du marché se fait essentiellement autour de l’utilisation de l’éthanol en tant que carburant. L’objectif de ce projet est d’intensifier la production d’éthanol à partir du sirop basse pureté, produit de la seconde cristallisation des jus d’extraction de betterave, afin de diminuer les consommations en énergie et en eau pour la production d’éthanol. Pour ce faire, en partenariat avec l’UNGDA et l’ADEME, nous avons mené des travaux de recherche sur les fermentations à haute densité afin d’obtenir des vins à teneur plus élevée en éthanol. A l’issu d’un état de l’art et de quatre visites dans des ateliers de production, une stratégie de recherche en trois points a été établie. Le premier point a consisté en la recherche d’une composition de milieu de fermentation permettant d’augmenter la concentration finale en éthanol. Le second point a eu pour but de déterminer si les besoins en nutriments se limitaient uniquement à la phase de croissance ou au contraire si l’apport de ces nutriments était bénéfique tout au long de la fermentation. Le dernier point a quant à lui utilisé l’ensemble des résultats obtenus pour définir une conduite de procédé, permettant d’obtenir la concentration finale en éthanol la plus élevée possible. Ces résultats montrent qu’il est possible de réaliser des fermentations haute densité à partir de sirop basse pureté et d’obtenir 15,2 % (v/v) d’éthanol en fin de fermentation. L’application de ces travaux dans les ateliers de production permettrait d’économiser par litre d’éthanol pur, entre 20 et 30 % d’énergie pour la distillation, entre 35 et 49 % d’eau pour la réalisation des milieux de fermentation à partir de SBP et de diminuer de 23 à 38 % le volume de déchet produit après distillation. Ethanol is a compound with a wide usage range from chemistry to food. However, the current market growth mainly concerns the use of ethanol as fuel. The objective of this project was to intensify ethanol production from low purity syrup 2, which is a substrate from sugar beet, in order to reduce the consumptions of energy and water for its production. To do this, in partnership with UNGDA and ADEME, we have conducted research on high-gravity fermentations in order to increase the ethanol concentration at the end of the fermentation. With the coming of a state of the art and four visits in production facilities, a three points research strategy has been established. The first point consisted of fermentation medium composition finding in order to increase the final ethanol concentration at the end of the fermentation. The second point was to determine if the nutrients requirements were limited only during the growth phase or, on the contrary, if nutriments were beneficial throughout the fermentation. The latter point was to use the overall results to define a fermentation process, to obtain a final ethanol concentration as high as possible. These results show that it is possible to achieve high gravity fermentation from low purity syrup and reach a final ethanol concentration of 15.2 % (v/v). The application of this work in production facilities could save per liter of pure ethanol between 20 and 30% energy for distillation, between 35 and 49 % water for the production of fermentation media from SBP and decrease from 23 to 38 % of the volume of waste produced after distillation.
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Vitor, Thaís Michele Sesso. "Fermentações em mostos com altos teores de açúcar." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/64/64134/tde-06112014-110937/.
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No Brasil, a produção de etanol é feita exclusivamente por via fermentativa. Devido ao baixo teor alcoólico do vinho (8 a 10 % v v-1), para cada litro de etanol produzido são gerados de 10 a 12 litros de vinhaça. Este subproduto é rico em matéria orgânica (matéria orgânica variável de 15 a 37 Kg m3 vinhaça, dependendo do tipo de mosto) e pode ser usado como adubo líquido na lavoura. Porém, a vinhaça no solo junto com outros efluentes líquidos, são fontes potenciais de poluição que podem contaminar águas subterrâneas. Por esses motivos, o objetivo deste trabalho foi produzir etanol a partir de fermentações com altos teores de açúcar, a partir da tecnologia VHG (Very High Gravity), visando a obtenção de vinhos com altos teores alcoólicos e com isso reduzir a quantidade de vinhaça gerada por litro de etanol produzido. Para tal foi realizada a adaptação da levedura PE-2 em meio de cultivo com crescentes concentrações de açúcares (9 a 24oBrix), sob 30oC. Nestas condições foi possível adaptar a célula das leveduras dessa linhagem em fermentações com altos teores de açúcar, sem promover morte celular ou perda visível da produtividade. Também foi observado que os volumes de vinhaça gerados em meios com altas concentrações de açúcar sofreram diminuição de até 72%. Ainda foi possível verificar que a levedura PE-2 se adaptou às concentrações crescentes de açúcar do mosto, mostrando tolerância em vinhos com altos níveis de álcool no final da fermentação, com alta viabilidade celular após o reciclo das células e não apresentou alterações morfológicas significativas na parede celular, quando observadas no microscópio eletrônico de varredura. Conclui-se que, é possível fazer a adaptação da levedura PE-2 em mostos com até 24 ºBrix. A adaptação dessa levedura em mostos com altos teores de açúcar na fermentação permite a diminuição de até 72 % do volume de vinhaça geradoIn Brazil, ethanol production is made only by fermentative pathway. Due to low alcohol wine (8-10% v v-1), per liter of ethanol produced are generated from 10 to 12 liters of vinasse. This by-product is rich in organic matter (organic matter variable 15- 37 Kg m3 vinasse, depending on the type of wine) and can be used as liquid fertilizer in agriculture. However, vinasse in the soil along with other liquid effluents, are potential sources of pollution that can contaminate groundwater. For these reasons, the objectives of this work was to produce ethanol from fermentation with high levels of sugar, from the VHG (Very High Gravity) technology in order to produce wines with high alcohol levels and thereby decrease the amount of vinasse produced per liter of ethanol. For this adaptation of the yeast PE-2 in media with increasing concentrations of sugars (9 to 24 oBrix) under 30 °C was performed. Under these conditions it was possible to adapt the yeast cells of this strain in fermentations with high sugar contents, without promoting cell death or visible loss of productivity. It was also noted that the volumes of vinasse generated in media with high concentrations of sugar suffered decrease of up to 72%. Still been possible to see that the PE-2 yeast has adapted to increasing concentrations of sugar in the must, showing tolerance for wines with high alcohol levels at the end of fermentation with high cell viability after the cells recycle and no significant morphological changes in cell wall, as observed in the scanning electron microscope. It is concluded that it is possible to adapt the yeast PE-2 in musts with up to 24 ºBrix. The adaptation of this yeast in musts with high levels of sugar in the fermentation allows the decrease of up to 72% of the volume of vinasse generated
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Nguyen, Trung Dung. "Determination of the genetic basis for successful fermentation in high sugar media." Thesis, 2014. http://hdl.handle.net/2440/92547.
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Yeast (Saccharomyces cerevisiae) plays a key role in the completion of several fermentations including those used for beverage and bioethanol production. In the wine industry, slow or incomplete alcoholic fermentation is still a challenging problem and often results in increased costs of production and decreased wine quality. One of the reasons for the persistence of this problem could be the trend towards rising sugar concentrations in grape musts. What is already a high sugar concentration fermentation (~200 g L⁻¹ or more) has increased by some 20 – 40 g L⁻¹ due to climate warming and winemaker pursuit of ripeness. In this project we aim to gain a better understanding of how wine yeast cope in high sugar fermentations (HSF) to help develop strategies for managing these types of grape musts. With the availability of collections of laboratory yeast including gene deletion and overexpression libraries and the development of techniques used for whole genome analysis, it is now possible to investigate yeast biology under oenological conditions with a systems biology approach. A number of genome-wide studies of yeast have previously been conducted to identify yeast genes involved in sensitivity to individual stresses present during fermentation. However, in reality many of these stresses are often present at the same time, or sequentially throughout the phases of fermentation. This highlights an important gap in current research, that being identification of those genes important for maintenance of fermentation efficiency throughout a complete cycle of fermentation, and in particular an environment which has high initial sugar content such as that found in grapes used to make quality wines. We expected these genes to be related to wine yeast adaption, survival and maintenance of fermentative metabolism. In this study 93 genes were identified as important for the successful completion of high sugar fermentation as deletants of these resulted in either protracted or incomplete fermentation. We have named this gene set the Fermentation Essential Genes (FEGs). A gene ontology (GO) analysis of these revealed that vacuolar acidification (VA) is an important biological process required for efficient completion of a high sugar fermentation: 20 of the 93 FEGs annotate to this GO term (vacuolar acidification). Also, this gene set is highly represented in the FEGs since these 20 FEGs represent 77% of all genes annotated to this same GO term. In this study we also report 18 genes (also all FEGs), not previously associated with VA, of which deletants have VA defects. This was achieved through examination of the VA of 93 FEGs using the vacuolar specific probe 6-carboxyfluorescein diacetate (6-CFDA), microscopic and Fluorescence Activated Cell Sorting (FACS) analysis. It was shown that, nine FEGs were seen to be particular critically to fermentation progression and completion. Their deletion result in the extreme phenotype of arrested or ‘stuck’ fermentation. Amongst these, featured two genes involved in trehalose biosynthesis. The disaccharide trehalose is an enigmatic compound accumulated in Saccharomyces and known to be associated with survival under environmental stress conditions. Deletion of either TPS1 or TPS2, encoding enzymes involved in trehalose biosynthesis, resulted in incomplete fermentation. This phenotype could be reversed by the over-expression of HXK2 (a paralog of HXK1 encoding hexokinase isomer 2) in Δtps1 and introduction of the phosphotrehalase gene (TreA), from Bacillus subtilis, in Δtps2. HXK2 over-expression increased the fermentation rate of Δtps1 and the parent BY4743 which actually demonstrated a shorter fermentation duration than the parent having blank plasmid. To further investigate fermentation of yeast in HSF we sought to examine the fermentation performance of a gene overexpression library, which was constructed in this study by transformation of a Yeast Genomic Tiling Collection into a haploid wine yeast strain; ISOC9dΔleu2. The construction of this library was performed in collaboration with two other PhD students (Mrs Jade Haggerty and Ms Jin Zhang). The clonal identity, degree of plasmid retention and development of methodologies to allow fermentation in high sugar chemically defined grape juice medium (CDGJM) were achieved. However, due to time constraints further evaluation of this library was not possible within the current project. The collective findings from this project have provided greater insight into the mechanism by which yeast cope with HSF as well as providing direction if not specific gene targets for exploitation in strain improvement programs.Thesis (Ph.D.) -- University of Adelaide, School of Agriculture, Food and Wine, 2014
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LIAN, SHANG-CHENG, and 連上程. "Improvement of β-glucosidase activity through adding sugars in high density fermentation of recombinant Pichia pastoris." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/5g5849.
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碩士大同大學
生物工程學系(所)
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In this study, the production of recombinant protein β-glucosidase through high cell density fermentation by exogenous gene expression strain of Pichia pastoris （carrying with GAP promoter system）. Metabolism of the carbon source by P. pastoris could produce glyceraldehyde-3-phosphate dehydrogenase （GAPDH） to initiate foreign gene expression and continuous expression of the exogenous protein. Therefore, the design of carbon source will have a significant impact on the expression of the system. This study used fed-batch fermentation with glycerol as the primary carbon source with the addition of different sugars for evaluation. The fermentation mode adopts a two-stage fermentation strategy. In the pre-fermentation stage, the culture temperature and pH value were adjusted to facilitate the rapid growth of the cells, then the temperature and pH were adjusted after the fermentation at 48 hrs to facilitate enzyme production. The results showed that the maximum enzyme activity of the five groups of fermentation experiments from low to high values were 16.2 U/ml （control group, without adding sugar）, 30 U/ml （adding molasses）, 51 U/ml （adding sugar cane liquid）, 58.3 U/ml （adding maltodextrin）, and 104 U/ml （adding brown sugar）, respectively. Among of all sugars additions, brown sugar achieved the highest enzyme activity, which also reached the maximum cell concentration of 125 g/L at 240 hrs and the maximum protein amount of 590 mg/L at 432 hrs. The maximum enzyme activity of this result was 104 U/ml,that was 6.4 times of the control group （without adding sugar）, and the maximum specific enzyme activity was 176 U/mg, which was 6.3 times of the control group.
Book chapters on the topic "High sugar fermentation"
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Agarwal, Bhumica, and Lalit Kumar Singh. "Sugar and Sugar Alcohols: Xylitol." In High Value Fermentation Products, 285–307. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119460053.ch12.
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Mihooliya, Kanti N., Jitender Nandal, Himanshu Verma, and Debendra K. Sahoo. "Erythritol: A Sugar Substitute." In High Value Fermentation Products, 265–84. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2019. http://dx.doi.org/10.1002/9781119460053.ch11.
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Offei, Felix. "Integrated Biorefinery Approach to Lignocellulosic and Algal Biomass Fermentation Processes." In Fermentation - Processes, Benefits and Risks [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97590.
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Lignocellulosic and algal biomass have been suggested as relatively sustainable alternatives to sugar and starch-based biomass for various fermentation technologies. However, challenges in pretreatment, high production costs and high waste generation remains a drawback to their commercial application. Processing cellulosic and algal biomass using the biorefinery approach has been recommended as an efficient and cost-effective pathway since it involves the recovery of several products from a single biomass using sequential or simultaneous processes. This review explored the developments, prospects and perspectives on the use of this pathway to add more value and increase the techno-economic viability of cellulosic and algal fermentation processes. The composition of lignocellulosic and algal biomass, the conventional ethanol production processes and their related sustainability issues are also discussed in this chapter. Developments in this approach to lignocellulosic and algal biomass has shown that valuable products at high recovery efficiencies can be obtained. Products such as ethanol, xylitol, lipids, organic acids, chitin, hydrogen and various polymers can be recovered from lignocellulosic biomass while ethanol, biogas, biodiesel, hydrocolloids, hydrogen and carotenoids can be recovered from algae. Product recovery efficiencies and biomass utilisation have been so high that zero waste is nearly attainable. These developments indicate that indeed the application of fermentation technologies to cellulosic and algal biomass have tremendous commercial value when used in the integrated biorefinery approach.
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Moneruzzaman Khandaker, Mohammad, Umar Aliyu Abdullahi, Mahmoud Dogara Abdulrahman, Noor Afiza Badaluddin, and Khamsah Suryati Mohd. "Bio-Ethanol Production from Fruit and Vegetable Waste by Using Saccharomyces cerevisiae." In Bioethanol [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94358.
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Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. Vegetables and fruits biomass is a resource of renewable energy with significant fuel source potential for the production of electricity and steam, fuel for consumption and laboratory solvents. Bioethanol derived from biomass contributed 10–14% of the total world energy supply and solved the world crisis such as global warming and depletion of fossil fuel. Presently, bioethanol is a global issue on the efforts to reduced global pollution, contributed significantly by the petroleum or diesel combustion or combination of both. Vegetables and fruits waste significantly contains high sugar which can be utilized and serve as a raw material in the production of renewable energy using Saccharomyces cerevisiae. Though 80% of the current bioethanol are generated from edible materials such as starch and sugar. Biomass from lignocellulosic gathered more attention recently. The objective of this review is to account for the procedures involved in the production of bioethanol from biomass of fruits and vegetable waste through a fermentation process using Saccharomyces cerevisiae. In this chapter, we discussed the biomass preparation and fermentation techniques for bioethanol and reviewed the results of different fruits and vegetable waste. We found pineapple and orange fruit biomass contain a higher amount of bioethanol and easier to extract than the other fruit and vegetable wastes. Recent review coined out that dry biomass of fruit and vegetable is a promising feedstock in the utilization of bioethanol production.
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Cox, Timothy M. "Disaccharidase deficiency." In Oxford Textbook of Medicine, edited by Jack Satsangi, 2902–9. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0302.
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Disaccharidases are abundant enzymes expressed on the microvillous membrane of the small intestine: apart from free glucose and fructose, disaccharidases are required for the complete assimilation of nearly all carbohydrate present in food and drinks. The enzymes cleave disaccharides such as sucrose, maltose, and lactose, as well as dextrins derived from starch, into their component monosaccharides. Their activity is reduced in hereditary conditions or in generalized intestinal diseases. Disaccharidase deficiency causes dietary intolerance of carbohydrate induced by the fermentation of undigested sugars in the distal small intestine and colon. Abdominal symptoms are usually noticed within an hour of the ingestion of foods containing the offending sugars. By far the most common symptomatic disaccharidase deficiency is lactose intolerance. Lactase activity is high in healthy infants when milk is the principal food, but in most humans the activity declines after weaning and remains low (lactase nonpersistence), which greatly reduces the capacity to break down lactose. In contrast, those inheriting a Mendelian dominant trait that leads to sustained high intestinal lactase expression throughout life (lactase persistence) digest and tolerate large quantities. The distribution of lactase activity in adult populations is subject to great variation. Intestinal lactase phenotypes can be identified by assay of mucosal biopsy samples or appropriate sugar tolerance tests, as can other (much rarer) genetically determined disaccharidase variants. The most convenient diagnostic screen involves hydrogen breath testing after oral loading. Disaccharide intolerance is readily treated by institution of a strict exclusion diet; oral enzymatic supplementation may benefit patients with severe enzymatic deficiency. Innovative and early phase clinical trials suggest that modulation of the host intestinal microbiome with a pure short-chain galacto-oligosaccharide may be beneficial in symptom control and in favouring the outgrowth of lactose-fermenting flora.
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Edeh, Ifeanyichukwu. "Bioethanol Production: An Overview." In Bioethanol [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94895.
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Bioethanol is currently being considered as a potential replacement for the conventional gasoline, especially as it possesses similar and some superior qualities enabling reduction in GHG and increases fuel reserve. Bioethanol used for commercial purposes is usually produced from edible feedstocks such as corn and sugar cane which increases the production cost. The high cost of these feedstocks is the driving force behind the search for the second, and third generations (3G) bioethanol produced from cheaper and available feedstocks. The fourth-generation bioethanol is being developed to further advance the 3G bioethanol to enhance the potential of algae to capture CO2 and to increase the production of specific compounds. Despite the efforts been made to reduce the cost of production through the use of diverse non-edible feedstocks, the cost of processing the feedstocks is still very high, thereby making bioethanol uncompetitive with the conventional gasoline. The life cycle assessment and techno-economic analyses are usually conducted to assess the economic feasibility and the environmental impact of the bioethanol production processes. This chapter thus, covers the State-of-the-art processes involved in bioethanol production including pretreatment, hydrolysis, fermentation processes, bioethanol recovery, integrated processes, Life cycle assessment, techno-economic analysis, exergy analysis and process simulation.
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Filho, Rubens Maciel, Laura Plazas Tovar, Yurany Camacho Ardila, Jaiver Efrén Jaimes Figueroa, and Maria Regina Wolf Maciel. "Biomass Processing Routes for Production of Raw Materials with High Added Value." In Innovative Solutions in Fluid-Particle Systems and Renewable Energy Management, 241–73. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8711-0.ch008.
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In this chapter sugarcane bagasse may be submitted to a biological route in which the technologies used to obtain lignocellulosic ethanol (2nd generation ethanol) from lignocellulosic materials involve pre-treatment and the hydrolysis of the polysaccharides in the biomass into fermentable sugars for subsequent fermentation. Taking into consideration the use of sugarcane bagasse as a raw material for 2nd generation ethanol, the acid hydrolysis / pretreatment of sugarcane bagasse could be more feasible that others, and must be evaluated in this context. On the other hand, from biomass is possible to obtain products with high added value and energy, mainly by the use of thermochemical processes (e.g. pyrolysis and gasification) and biochemical processes (e.g., fermentation and anaerobic digestion). However, the products obtained from the thermochemical processes can be used as raw material for biochemical processes which multiplies the quantity of products to be obtained from biomass.
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Silva, Fernando Henrique da, Ramiro Picoli Nippes, and Ângela Maria Picolloto. "INFLUENCE OF THE STATE OF OPERATION ON ALCOHOLIC FERMENTATION OF INVERTED SUGARCANE BLACKSTRAP MOLASSES ON HIGH CONCENTRATION OF TOTAL REDUCED SUGARS." In Produção científica em ciências biológicas 2, 122–26. Atena Editora, 2022. http://dx.doi.org/10.22533/at.ed.72222220613.
Full textConference papers on the topic "High sugar fermentation"
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Babarykin, Dmitry, Gaļina Smirnova, Svetlana Vasiļjeva, Anna Fedotova, Andrey Fedotov, and Natālija Basova. "Evaluation of the biological activity of sugar-free fractionated red beetroot juice." In 80th International Scientific Conference of the University of Latvia. University of Latvia, 2023. http://dx.doi.org/10.22364/iarb.2022.05.
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In the case of type II diabetes, the most important preventive and therapeutic effect gives a diet with a minimal amount of easily digestible carbohydrates. Vegetable juices are posi-tioned as healthy food, because of the high content of phenolic and other biologically active compounds. However, due to the high glycemic index, juices are contraindicated in obesity, and diabetes, while juices with a reduced glycemic index, are not available on the market. We have developed a technology for the fractionation of red beetroot juice based on molecular mass using ultrafiltration. The resulting fraction stimulates the absorption of iron, increases blood hemoglobin level, and enhances capillary blood flow more effectively than native juice does. Both effects are important for patients with diabetes because the impaired blood supply to tissues and organs is an important pathogenetic factor in the development of diabetic renal failure, blindness, and gangrene. The sugar content in fractionated beetroot juice is 5–7%, which makes its use in diabetes problematic. The purpose of the study was to develop a technology for removing sugar from fractionated red beetroot juice and assessing the safety of its functional properties. The fractionated native red beetroot juice and fractionated fermented juice were studied. Fermentation was carried out using pre-activated yeast Saccharomyces cerevisiae. It was found that after 5-day fermentation, the sugar content in the fermented fractionated juice fell to 0.5–0.7%, while maintaining functional activity.
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Keke, Anete, and Ingmars Cinkmanis. "α-amylase activity in freeze-dried and spray-dried honey." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.017.
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Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spray-drying on honey α-amylase activity. Detection of α-amylase activity was carried out by spectrophotometric method. High-performance liquid chromatography was used to determine the content of hydroxymethylfurfural in the powders. The obtained results showed that both drying methods had a negative impact to the enzyme activity in the samples. The lowest activity of α-amylase (8.3 DN) was measured in the spray-dried honey powder. Concentration of hydroxymethylfurfural (HMF) in the powders did not exceed required concentration 40 mg kg-1.
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Hu, Bo, David Marks, and Xiao Sun. "Fungal bioprocessing to improve quality of pennycress meal as potential feeding ingredient for monogastric animal." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/izob6294.
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Pennycress is an annual cover crop in temperate North America and its seeds contain around 30% of oil and 20% of crude protein. Pennycress oil can be used for biodiesel production, while the seed meal has limited use in animal feed due to its relative high content of phenolic compounds and crude fiber. The nutritional value of pennycress meal (PM) can be improved by processing with GRAS fungal strains. In this study, three fungal strains, Rhizopus oryzae (RO), Mucor indicus (MI), and Aspergillus oryzae (AO), were used to ferment PM that contains 21% of total amino acids and 17% of structure carbohydrates. The fermentation was performed by inoculating each strain to the sterilized PM with initial moisture of 60% and incubated statically at 28 °C for 6 days. Amino acids profile, structure carbohydrates, soluble sugar, phytate, and mycotoxins including total aflatoxins, zearalenone (ZEN), and deoxynivalenol (DON) were monitored on the samples after fermentation. As compared to control without fermentation, the total amino acids were improved by 4.0% with RO and 5.9% with AO. Threonine, arginine, alanine, and lysine were significantly enriched in RO and AO treated meal. RO and MI degraded the fiber component into cellobiose, which was increased by 3 and 5.8-fold, respectively. Phytate was reduced by 46.6% with RO, 37.3% with AO, and 33.3% with MI. Compared with the control, ZEN was reduced by 39.3%, 32%, and 50% in AO, MI and RO treated meal, respectively. Total aflatoxin content was low in PM, and MI and RO treatments further reduced its content after fermentation. No significant change of DON was observed in the PM fermented by each strain. This study demonstrated the potential of using fungi to improve the feeding value of PM, which could potentially promote the plantation of oilseed crops in the region.
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Speed, Jonathon. "Static optics FTIR spectroscopy for the measuring and control of fermentation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/torq5180.
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Fermentation is one of the most promising development areas in modern manufacturing and processing sectors. Offline analysis of the fermentation vessel to monitor levels of feedstock molecules, nitrogen and nutrient levels and contaminant signalling molecules (such as organic acids) is a powerful technique, but is slow and prone to errors through sample preparation. Online analysis using pH and temperature probes is possible, but more advanced analysis online can be very difficult to do high solids loading and the filamentous nature of the biomass.Here we present the development of a novel static optics FTIR instrument specifically designed for online monitoring of industrial scale processes. The extremely stable optical design allows for long term online monitoring of both batch and continuous fermentation processes. We present the design of the static optics and explain how this allows the removal of fragile and unreliable mid infrared fiber optics from the instrument, and replacement with a solid light pipe.We then proceed to present the results from various online fermentation installations, both in terms of batch and continuous processes. We will discuss how the data generated (such as concentration profiles over time for various different sugars, organic acids and alcohols) can be used for closed loop control to optimise the process and maximise biomass growth rate.We will lastly compare static optics FTIR with other technologies such as Raman and near-infrared spectroscopy. We discuss the different challenges present for seemingly similar technologies, and explain how FTIR coupled with attenuated total reflectance probes are naturally well-suited for fermentation and biomass growth processes.