Artículos de revistas: "Liquid-Liquid fermentation"

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Pérez Ávila, Alan D., Sneyder Rodríguez-Barona y Javier Fontalvo-Alzate. "Molecular toxicity of potential liquid membranes for lactic acid removal from fermentation broths using Lactobacillus casei ATCC 393". DYNA 85, n.º 207 (1 de octubre de 2018): 360–66. http://dx.doi.org/10.15446/dyna.v85n207.72374.

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Toxic effects of extractants and carriers of specific microorganisms must be taken into account before using them with hybrid fermentation processes that are combined with liquid membranes or liquid-liquid extraction. In the current research three extractants (trioctylamine, tri-iso-octylamine and Aliquat 336), three diluents (dodecane, dodecanol, and oleyl alcohol) and two mixtures (extractant/diluent) were tested for molecular toxicity on the bacteria Lactobacillus casei ATCC 393 as potential components of a liquid membrane or a liquid-liquid extraction process for lactic acid removal in an intensified fermentation process. Glucose consumption, lactic acid production, and cell growth were used as toxicity indicators. Physical properties of extractants and diluents were related to the molecular toxicity on the microorganism. These results show that mixtures of tri-iso-octylamine/dodecane and trioctylamine/dodecane at a proportion of 1:9 v/v have great potential to be used in liquid membranes or liquid-liquid extraction processes on hybrid fermentations with Lactobacillus casei ATCC 393.

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Wu, Pengyu, Jing An, Liang Chen, Qiuyan Zhu, Yingjun Li, Yuxia Mei, Zhenmin Chen y Yunxiang Liang. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations". Microorganisms 8, n.º 11 (26 de octubre de 2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

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The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.

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Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen y Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation". Microorganisms 9, n.º 9 (14 de septiembre de 2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

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Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation after spray drying and cold air drying. However, the tolerance of bacterial cells obtained from liquid-state fermentation to acid stress was significantly higher than that from solid-state fermentation. The analysis at physiological level indicated that under acid stress, cells from liquid-state fermentation displayed a more solid and complete membrane structure, higher cell membrane saturated fatty acid, more stable intracellular pH, and more stable activity of ATPase and glutathione reductase, compared with cells from solid-state fermentation, and these physiological differences led to better tolerance to acid stress. In addition, transcriptomic analysis showed that in the cells cultured from liquid-state fermentation, the genes related to glycolysis, inositol phosphate metabolism, and carbohydrate transport were down-regulated, whereas the genes related to fatty acid synthesis and glutamate metabolism were upregulated, compared with those in cells from solid-state fermentation. In addition, some genes related to acid stress response such as cspA, rimP, rbfA, mazF, and nagB were up-regulated. These findings provide a new perspective for the study of acid stress tolerance of L. paracasei Zhang and offer a reference for the selection of fermentation methods of LAB production.

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van Holst Pellekaan, Nicholas, Michelle E. Walker, Tommaso L. Watson y Vladimir Jiranek. "‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System". Fermentation 7, n.º 4 (24 de septiembre de 2021): 205. http://dx.doi.org/10.3390/fermentation7040205.

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When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate sample density sufficient to assess enough candidates to be considered even medium throughput. Two robotic platforms have been developed that address these technological shortfalls. Both are built on commercially available liquid handling platforms fitted with custom labware. Results are presented detailing fermentation performance as compared to current best practice, i.e., shake flasks fitted with airlocks and sideports. The ‘TeeBot’ is capable sampling from 96 or 384 fermentations in 100 mL or 30 mL volumes, respectively, with airlock sealing and minimal headspace. Sampling and downstream analysis are facilitated by automated liquid handling, use of 96-well sample plate format and temporary cryo-storage (<0 °C).

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Setford, Patrick, David Jeffery, Paul Grbin y Richard Muhlack. "Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions". Molecules 24, n.º 1 (26 de diciembre de 2018): 73. http://dx.doi.org/10.3390/molecules24010073.

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The colour of red wine is largely determined by the concentration of anthocyanins that are extracted from grape skins during fermentation. Because colour is a key parameter in determining the overall quality of the finished product, understanding the effect of processing variables on anthocyanin extraction is critical for producing a red wine with the desired sensorial characteristics. In this study, the effect of convective conditions (natural and forced) on the mass transfer properties of malvidin-3-glucoside (M3G) from pre-fermentative grape solids was explored at various liquid phase conditions representing stages of fermentation. A mathematical model that separates solid and liquid phase mass transfer parameters was applied to experimental extraction curves, and in all cases, provided a coefficient of determination exceeding 0.97. Calculated mass transfer coefficients indicated that under forced convective conditions, the extraction process was controlled by internal diffusion whereas under natural convection, both internal diffusion and liquid-phase mass transfer were relevant in determining the overall extraction rate. Predictive simulations of M3G extraction during active fermentation were accomplished by incorporating the current results with a previously developed fermentation model, providing insight into the effect of a dynamic liquid phase on anthocyanin extraction.

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Hovorukha, V. M. "TWO-STAGE DEGRADATION OF SOLID ORGANIC WASTE AND LIQUID FILTRATE". Biotechnologia Acta 14, n.º 4 (agosto de 2021): 70–79. http://dx.doi.org/10.15407/biotech14.04.070.

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The accumulation of solid and liquid organic waste requires their treatment to develop energy biotechnologies and prevent environment pollution. Aim. The goal of the work was to study the efficiency of the purification of the filtrate from dissolved organic compounds by aerobic oxidation and methane fermentation. Methods. The standard methods were used to determine рН and redox potential (Eh), the gas composition, the content of short-chain fatty acids, the concentration of dissolved organic compounds counting to the total сarbon. The efficiency of two types of microbial metabolism for the degradation of soluble organic compounds of filtrate was compared. Results. The aerobic oxidation was established to provide 1.9 times more efficient removal of dissolved organic compounds, compared with the anaerobic methane fermentation. However, it provided CH4 yield 1 L/dm3 of filtrate (сarbon concentration — 1071 mg/L). The necessity to optimize the methods for purifying filtrate to increase the efficiency of the process was determined. Conclusions. The obtained results will be the basis to develop complex biotechnology providing not only the production of environmentally friendly energy H2 via the fermentation of solid food waste, but also the purification of filtrate to solve the ecological and energy (CH4 production) problem of society.

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Gyamerah, Michael y John Glover. "Production of Ethanol by Continuous Fermentation and Liquid-Liquid Extraction". Journal of Chemical Technology & Biotechnology 66, n.º 2 (junio de 1996): 145–52. http://dx.doi.org/10.1002/(sici)1097-4660(199606)66:2<145::aid-jctb484>3.0.co;2-2.

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Zautsen, R. R. M., F. Maugeri-Filho, C. E. Vaz-Rossell, A. J. J. Straathof, L. A. M. van der Wielen y J. A. M. de Bont. "Liquid-liquid extraction of fermentation inhibiting compounds in lignocellulose hydrolysate". Biotechnology and Bioengineering 102, n.º 5 (1 de abril de 2009): 1354–60. http://dx.doi.org/10.1002/bit.22189.

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Dadgar, Ali M. y Gary L. Foutch. "Improving the Acetone-Butanol Fermentation Process With Liquid-Liquid Extraction". Biotechnology Progress 4, n.º 1 (marzo de 1988): 36–39. http://dx.doi.org/10.1002/btpr.5420040107.

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Hayati, Nur. "PEMANFAATAN LIMBAH CAIR TEMPE MENGGUNAKAN BAKTERI Pseudomonas sp DALAM PEMBUATAN PUPUK CAIR". JURNAL TECHLINK 2, n.º 2 (2 de octubre de 2023): 45–51. http://dx.doi.org/10.59134/jtnk.v2i2.495.

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This study aims to analyze the differences in the length of fermented tempeh wastes using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, nutrient content (Nitrogen) contained in tempeh liquid waste fermentation using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, the number of bacteria in tempe liquid waste fermentation by using Pseudomonas sp bacteria in making liquid fertilizer. Quantitative methods, types of experimental research and observations with the aim of knowing the effect of fermentation time on the liquid fertilizer produced. The fermentation time used is, 0, 7 14. days while the volume of bacteria is 200 ml. The mathematical model of the factorial design trial design with 2 replications used is as follows, Mattjik and Sumertajaya (2000), conducted at the ITI Microbiology Laboratory Technical Implementation Unit on Jl. Raya PUSPITEK Serpong-Tangerang Selatan, from the beginning of sampling until the end of the check, starts from May to June 2018. The object of this research is the liquid waste of tempe derived from the results of boiling tempeh. In this study, the pH, nitrogen and total bacteria were seen before and after adding bacteria by fermentation. The results showed: (a) tempe liquid waste can be used as raw material for the manufacture of high-quality liquid organic fertilizer in accordance with the quality standard provisions (POC) with the addition of Pseudomonas sp in the fermentation method, (b) the increase in N content in this study was 1.52%, which is from the level of 0.56% pure urine after fermentation of N content to 2.08%.

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Malinowski, Janusz J. y Andrew J. Daugulis. "Liquid-liquid and vapour-liquid behaviour of oleyl alcohol applied to extractive fermentation processing". Canadian Journal of Chemical Engineering 71, n.º 3 (junio de 1993): 431–36. http://dx.doi.org/10.1002/cjce.5450710313.

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Marpaung, Ridawati y Kocu Arianto. "KARAKTERISTIK FISIK BUBUK KOPI DAN MUTU ORGANOPLEPTIK SEDUHAN BUBUK KOPI LIBERIKA TUNGKAL KOMPOSIT (LIBTUKOM) PADA BEBERAPA METODE FERMENTASI". Jurnal Media Pertanian 3, n.º 2 (22 de octubre de 2018): 72. http://dx.doi.org/10.33087/jagro.v3i2.63.

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Penelitian ini bertujuan untuk mengetahui karakteristik fisik bubuk kopi dan mutu organoleptik seduhan bubuk kopi liberika pada berbagai metode fermentasi. Penelitian ini dilakukan di Desa Mekar Jaya Kecamatan Betara Kabupaten Tanjung Jabung Barat. Waktu penelitian dilakukan selama 6 bulan. Penelitian ini diuji dengan. Peubah yang diamati dalam penelitian ini adalah kadar air bubuk kopi,warna, cita rasa, aroma, kepahitan, dan kesukaan. Dari hasil pengujian uji Tau Kendall terhadap, menunjukkan bahwa metode fermentasi kering berpengaruh nyata terhadap warna, rasa dan aroma seduhan bubuk kopi, tetapi perpengaruh tidak nyata terhadap kepahitan dan tingkat kesukaan. Panelis lebih menyukai seduhan bubuk kopi pada perlakuan fermentasi kering dengan lama fermentasi 6 dan 8 hari.Kata kunci : Fermentasi kering, Kopi Liberika, Mutu organoleptik. The aim of this research were to identify the characteristic fisic of coffee powder and organoleptic quality of liberican coffee liquid in dry fermentation with different time.The research location will do in Mekar Jaya village, Betara district, Tanjung Jabung Barat Regency to be search in 6 months. This is an unformetted trial research and had 5 treatment kinds e.g. : Control (without fermentation), dry fermentation 2 days, dry fermentation 4 days, dry fermentation 6 days nad dry fermentatioan 8 days.Tau Kendal test was appled in this research to analised the parameter. The paramater evaluation were water content, colour, smell, taste, bitterness, and preference liquid of coffee. Tau Kendal test was appled in this research and the result showed that the dry fermentation method was significantly effected to the color of coffee powder liquid, taste and smell, but nonsignificantly effected in preference bitterness, and its preference. Panelis prefer coffee powder liquid showed that the treatment dry fermentation for 6 and 8 days keyword: dry fermentation, time, liberican coffee, organoleptic quality.

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Carnevali, P., R. Ciati, A. Leporati y M. Paese. "Liquid sourdough fermentation: Industrial application perspectives". Food Microbiology 24, n.º 2 (abril de 2007): 150–54. http://dx.doi.org/10.1016/j.fm.2006.07.009.

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Chen, Yinguang, Xiong Zheng, Leiyu Feng y Hong Yang. "Efficient recovery of carbon, nitrogen, and phosphorus from waste activated sludge". Water Science and Technology 68, n.º 4 (1 de agosto de 2013): 916–22. http://dx.doi.org/10.2166/wst.2013.331.

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Carbon, nitrogen, and phosphorus need to be recovered to reduce the environmental impact of waste activated sludge (WAS). In this study the improved short-chain fatty acid (SCFA) production from WAS by the addition of kitchen waste to adjust the ratio of carbon to nitrogen (C/N), and the efficient recovery of nitrogen and phosphorus from the fermentation liquid were reported. Firstly, the optimum conditions for SCFA production were found to be pH 8, temperature 35 °C, C/N ratio 21 mg-C/1 mg-N, and fermentation time 6 d, using the response surface methodology. After alkaline fermentation, the struvite precipitation method was applied to efficiently and simultaneously recover the released ammonia and phosphorus from the fermentation liquid. Finally, the fermentation liquid was used as the additional carbon source for biological nitrogen and phosphorus removal. It was observed that, compared with acetic acid, the use of fermentation liquid as carbon source showed greater removal efficiencies of total nitrogen and total phosphorus.

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Peng, Wei, Jinmei Peng, Luling Lan, Huazhi Li y Xinqiang Ning. "Uniform experimental design optimization of liquid fermentation Baijiu mixed fermentation". International Journal of Agriculture and Food Sciences Research 1, n.º 1 (26 de abril de 2024): 124–31. http://dx.doi.org/10.62051/ijafsr.v1n1.13.

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In this study, corn alcohol fermentation mash was used as raw material, and different microorganisms were added to improve the flavor of liquid fermentation Baijiu. The optimum fermentation conditions of liquid fermentation Baijiu were optimized by uniform experimental design. The optimum fermentation conditions were as follows: Saccharomyces cerevisiae: non-Saccharomyces cerevisiae=3.8:1, yeast inoculation amount was 0.65 g/g, Lactobacillus inoculation amount was 1%, yeast inoculation time was 26.5 h, Lactobacillus inoculation time was 0.5 h, the total acid content was 1.943 g/L, the estimated total acid yield was 2.036 g/L, and the relative deviation was 0.077%. Compared with the three control groups, the total acid yield increased by 27.39%, 12.36% and 19.05% respectively.

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Asriyani, Asriyani, Ridwan Ridwan, Irma Irma y Rostia Rostia. "Identifikasi Kandungan dan Pengaruh Lama Fermentasi POC terhadap Pertumbuhan Tanaman Sawi dengan Sistem Hidroponik". Daun: Jurnal Ilmiah Pertanian dan Kehutanan 9, n.º 2 (27 de diciembre de 2022): 147–60. http://dx.doi.org/10.33084/daun.v9i2.4154.

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One of the plants that has the potential and is easy to cultivate is mustard (Brassica juncea L.) especially in hydroponic systems. This study identified the total N, P and K content in liquid organic fertilizer made from moringa, banana weevil, maja fruit, sugar water, and rice washing water. Next, look at the effect of fermentation time on the growth of mustard plants through a hydroponic system. The study used a randomized block design with 3 treatments and three replications and one control was made using AB Mix fertilizer. The research stages include: preparation of tools and materials, preparation of hydropinic buildings, manufacture of liquid organic fertilizer, seeding and planting, measurement of plant height, number of leaves, leaf length and leaf width, as well as identification of liquid organic fertilizer content and data analysis. The results obtained showed that the highest nitrogen content was found in f liquid organic fertilizer with a fermentation period of 21 days, which was 0.72% and the lowest was found in liquid organic fertilizer with a fermentation time of 7 days. Furthermore, the highest phosphorus content was found in liquid organic fertilizer with a fermentation time of 7 days and 21 days, which contained 0.02% phosphorus. Likewise, the highest potassium content was found in liquid organic fertilizer with a fermentation time of 7 days and 21 days with a potassium content of 0.10%. The results of the research on the effect of fermentation time on plant growth showed that the length of fermentation affected the growth of plant height, leaf width, leaf length, and number of leaves. POC with a fermentation time of 21 gave a better effect on plant growth when compared to POC fermented for 7 days and 14 days. POC fermented for 21 days showed no difference in plant growth when compared to the control.

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Li, Xiang, Hong Chen, Lanfang Hu, Lei Yu, Yinguang Chen y Guowei Gu. "Pilot-Scale Waste Activated Sludge Alkaline Fermentation, Fermentation Liquid Separation, and Application of Fermentation Liquid To Improve Biological Nutrient Removal". Environmental Science & Technology 45, n.º 5 (marzo de 2011): 1834–39. http://dx.doi.org/10.1021/es1031882.

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Yan, Meng-Qiu, Jie Feng, Yan-Fang Liu, Dian-Ming Hu y Jing-Song Zhang. "Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China". Foods 12, n.º 10 (22 de mayo de 2023): 2086. http://dx.doi.org/10.3390/foods12102086.

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Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. Additionally, we present the methods used in the study to obtain and analyze the liquid fermented products. The application of these liquid fermented products in the food industry is also discussed. With the potential breakthrough of liquid fermentation technology and the continued development of these products, our findings can serve as a reference for further utilization of liquid fermented products derived from edible and medicinal fungi. Further exploration of liquid fermentation technology is necessary to optimize the production of functional components from edible and medicinal fungi, and to enhance their bioactivity and safety. Investigation of the potential synergistic effects of combining liquid fermented products with other food ingredients is also necessary to enhance their nutritional values and health benefits.

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Vastolo, Alessandro, Roberta Matera, Francesco Serrapica, Monica I. Cutrignelli, Gianluca Neglia, Dieu donné Kiatti y Serena Calabrò. "Improvement of Rumen Fermentation Efficiency Using Different Energy Sources: In Vitro Comparison between Buffalo and Cow". Fermentation 8, n.º 8 (25 de julio de 2022): 351. http://dx.doi.org/10.3390/fermentation8080351.

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During haymaking and ensilage, a significant loss of sugars occurs. The addition of a total mixed ratio (TMR) with a liquid feed might provide promptly utilisable energy and recover the nutrients lost during the conservation. Interesting results were already obtained by including liquid feed in a TMR in a dairy cow. However, the possibility to also utilize them in Italian Mediterranean buffalo is not yet supported by data. This study aimed to evaluate the in vitro fermentation characteristics and kinetics of different types of liquid feed, utilising bovine and buffalo rumen liquor as inocula. TMR supplemented with 0.025 g of four different liquid feeds was incubated with the TMR as control with buffalo and bovine rumen fluid using in vitro gas production technique. Considering bovine inoculum, all the experimental diets showed lower organic matter degradability and higher volatile fatty acid production than control TMR, while with buffalo rumen liquor, significant differences were observed between experimental and control diets in terms of gas production and fermentation kinetics. The tested liquid feeds can have different fermentation patterns depending on their ingredients and compositions. Supplementing liquid feeds to a standard diet seems to provide a source of energy that improves fermentation. No negative effects were observed on the in vitro fermentation at the dosage utilised.

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Sun, Jian, Mei Sun, Liang Guo, Yangguo Zhao, Mengchun Gao y Zonglian She. "The effects of denitrification with sludge alkaline fermentation liquid and thermal hydrolysis liquid as carbon sources". RSC Advances 6, n.º 76 (2016): 72333–41. http://dx.doi.org/10.1039/c6ra11982d.

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Dong, Ming y Qiong Fang Shao. "Study of a Novel Honeycomb Continuous Flocculator". Advanced Materials Research 1033-1034 (octubre de 2014): 435–38. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.435.

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The continuous flocculator described in this article refers to a kind of continuous flocculation device designed to flocculate fermentation liquid. The honeycomb continuous flocculator is composed of a vessel and built-in trapezoid subassemblies, which divide the space within the vessel into multiple honeycomb channels. The length ratio between the longest diagonal of the regular hexagon and the axial length of the channel is within the range 0.01–0.04; and the internal surface roughness (Ra) of the channels should be 0 < Ra ≤ 0.2 μm. In contrast to current flocculator designs, the channels of the honeycomb continuous flocculator could control the floc grain size, grain fineness distribution in the fermentation liquid and flocculating time and decrease the flow resistance of the flocculating fermentation liquid and increase handling capacity. These capabilities improve solid-liquid separation efficiency for fermentation liquids. The flocculator could be used either for purification of industrial fermentation liquids or sewage treatment.

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Abdullah, Abdullah. "Solid And Liquid Pineapple Waste Utilization For Lactic Acid Fermentation". Reaktor 11, n.º 1 (12 de junio de 2017): 50. http://dx.doi.org/10.14710/reaktor.11.1.50-52.

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The liquid and solid pineapple waste contain mainly sucrose, glucose,fructose, and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid. Recently, lactic acid has been considered to be an important raw material for production of biodegradable lactate polymer, the experiments were carried out in batch fermentation using the liquid and solid pineapple waste to produce lactic acid. The anaerobic fermentation of lactic acis were performed at 40 0C, ph 6, 5% inocolum, and 50 rpm. Initially results show that the liquid pineapple waste by using Lactobacillus delbrueckii can be used as carbon source for lactic acid fermentation. The production of lactic acid are found to be 79% yield, while only 56% yield was produced y using solid waste.Keywords : Lactic acid fermentation, Pineapple waste, Lactobacillus delbrueckii

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Wei, Cheng, Chun-Yan Luo, Xin-Zhuan Yao, Yu-Jie Jiao y Li-Tang Lu. "Optimization of the Theabrownins Process by Liquid Fermentation of Aspergillus niger and Their Antioxidant Activity". Applied Sciences 12, n.º 19 (27 de septiembre de 2022): 9720. http://dx.doi.org/10.3390/app12199720.

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Theabrownins are macromolecular compounds with many hydroxyl, carboxyl, and phenolic functional groups. They are usually extracted from dark tea, in which they are present at low concentrations. In this paper, a low-cost microbial liquid fermentation method was established by inoculating Aspergillus niger with minced tea extract as the raw material. After applying the Box–Behnken and response surface approach design, the optimum fermentation conditions in the fermentor were determined to be an 8% (80 g/L) sucrose concentration, 1:31 (0.03226 g/mL) solid–liquid ratio, 4.141 × 106 CFU/mL bacterial liquid concentration, 5 d fermentation time, 28 °C fermentation temperature, 187 r/min (rpm) rotation speed, and an oxygenation of 0.5 V/V·min (V). After fermenting about 168 h, the theabrownins content reached the maximum of 28.34%. The total phenolic content of the liquid-fermented theabrownins was 25.74% higher than that of solid fermentation. Acidic functional groups were determined, indicating that the phenolic hydroxyl groups were the main acidic groups of the theabrownins. The antioxidant activity of theabrownins was verified by measuring the potassium ferricyanide reducing power, hydroxyl radical scavenging rate, superoxide anion radical scavenging rate, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate of solid- and liquid-fermented chabein. The results of this study show that the production of theabrownins by the liquid fermentation of Aspergillus niger is fast, high in yield, and has antioxidant activity, which provides a basis for industrial production of theabrownins.

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui y HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides". Open Biomedical Engineering Journal 9, n.º 1 (31 de agosto de 2015): 190–93. http://dx.doi.org/10.2174/1874120701509010190.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui y HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides". Open Biomedical Engineering Journal 9, n.º 1 (31 de agosto de 2015): 224–27. http://dx.doi.org/10.2174/1874120701509010224.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(SAR), and the concentration of exopolysaccharides was positively related to the antioxidant activity.

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Ibarra, David, María E. Eugenio, Pablo Alvira, Ignacio Ballesteros, Mercedes Ballesteros y María J. Negro. "Effect of Laccase Detoxification on Bioethanol Production from Liquid Fraction of Steam-Pretreated Olive Tree Pruning". Fermentation 9, n.º 3 (23 de febrero de 2023): 214. http://dx.doi.org/10.3390/fermentation9030214.

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During lignocellulosic bioethanol production, the whole slurry obtained by steam explosion is filtered, generating a water-insoluble fraction rich in cellulose which is used for saccharification and ethanol fermentation, as well as a liquid fraction containing solubilised glucose and xylose but also some inhibitory by-products (furan derivatives, weak acids and phenols), which limits its use for this purpose. Since utilization of this liquid fraction to ethanol is essential for an economically feasible cellulosic ethanol process, this work studied a laccase from Myceliophthora thermophila to detoxify the liquid fraction obtained from steam-pretreated olive tree pruning (OTP) and to overcome the effects of these inhibitors. Then, the fermentation of laccase-treated liquid fraction was evaluated on ethanol production by different Saccharomyces cerevisiae strains, including the Ethanol Red, with the capacity to ferment glucose but not xylose, and the xylose-fermenting recombinant strain F12. Laccase treatment reduced total phenols content by 87% from OTP liquid fraction, not affecting furan derivatives and weak acids concentration. Consequently, the fermentative behavior of both Ethanol Red and F12 strains was improved, and ethanol production and yields were increased. Moreover, F12 strain was capable of utilizing some xylose, which increased ethanol production (10.1 g/L) compared to Ethanol Red strain (8.6 g/L).

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Nanda, Sonil, Falguni Pattnaik, Biswa R. Patra, Kang Kang y Ajay K. Dalai. "A Review of Liquid and Gaseous Biofuels from Advanced Microbial Fermentation Processes". Fermentation 9, n.º 9 (6 de septiembre de 2023): 813. http://dx.doi.org/10.3390/fermentation9090813.

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Biofuels are the sustainable counterparts of fossil fuels to meet the increasing energy demands of the current and future generations. Biofuels are produced from waste organic residues with the application of mechanical, thermochemical and biological methods and processes. While mechanical and thermochemical conversion processes involve the use of heat, pressure, catalysts and other physicochemical attributes for the direct conversion of biomass, biological conversion requires microorganisms and their enzymes as biocatalysts to degrade the fermentable substrates into biofuels and biochemicals. This article highlights the advances and opportunities in biological conversion technologies for the development of a closed-loop biorefinery approach. This review highlights the distinction between biological and thermochemical conversion technologies, including a discussion on the pros and cons of the pathways. Different categories of biological conversion processes, such as enzymatic saccharification, submerged fermentation, solid-state fermentation and simultaneous saccharification and fermentation are also discussed in this article. The main essence of this article is the description of different fermentative technologies to produce next-generation biofuels, such as bioethanol, biobutanol, biomethane, biohydrogen and biodiesel. This article provides a state-of-the-art review of the literature and a technical perspective on the bioproduction of bioethanol, acetone–ethanol–butanol fermentation, anaerobic digestion, photo/dark fermentation, and the transesterification of lignocellulosic substrates to produce the above-mentioned biofuels. In addition, recommendations for improving bioprocessing efficiency and biofuel yields are provided in this comprehensive article.

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Anvari, Masumeh y Gholam Khayati. "In situ recovery of 2,3-butanediol from fermentation by liquid–liquid extraction". Journal of Industrial Microbiology & Biotechnology 36, n.º 2 (27 de noviembre de 2008): 313–17. http://dx.doi.org/10.1007/s10295-008-0501-z.

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Anvari, Masumeh, Hassan Pahlavanzadeh, Ebrahim Vasheghani-Farahani y Gholam Khayati. "In situ recovery of 2,3-butanediol from fermentation by liquid–liquid extraction". Journal of Industrial Microbiology & Biotechnology 36, n.º 6 (19 de mayo de 2009): 873. http://dx.doi.org/10.1007/s10295-009-0586-z.

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Roque, Laerti Reis, Grazielle Patrícia Morgado, Viviane Marcos Nascimento, Jaciane Lutz Ienczak y Sarita Cândida Rabelo. "Liquid-liquid extraction: A promising alternative for inhibitors removing of pentoses fermentation". Fuel 242 (abril de 2019): 775–87. http://dx.doi.org/10.1016/j.fuel.2018.12.130.

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Takriff, Mohd Sobri, Siti Jamilah Hanim Mohd Yusof, Abdul Amir Hassan Kadhum, Jamaliah Jahim y Abdul Wahab Mohammad. "Recovery of acetone–butanol–ethanol from fermentation broth by liquid–liquid extraction". Journal of Biotechnology 136 (octubre de 2008): S478—S479. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1115.

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32

Katikaneni, Sai P. R. y Munir Cheryan. "Purification of Fermentation-Derived Acetic Acid By Liquid−Liquid Extraction and Esterification". Industrial & Engineering Chemistry Research 41, n.º 11 (mayo de 2002): 2745–52. http://dx.doi.org/10.1021/ie010825x.

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Wu, Guochao, Björn Alriksson y Leif J. Jönsson. "Conditioning of pretreated birch by liquid–liquid organic extractions to improve yeast fermentability and enzymatic digestibility". RSC Advances 13, n.º 29 (2023): 20023–30. http://dx.doi.org/10.1039/d3ra02210b.

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Samsu Adi Rahman, Sukenda, Widanarni, Alimuddin y Julie Ekasari. "Characterization of fermentation liquid from mangrove leaves Avicennia marina and its inhibitory potential for bacterium causing ice-ice disease". Jurnal Akuakultur Indonesia 19, n.º 1 (24 de enero de 2020): 1–9. http://dx.doi.org/10.19027/jai.19.1.1-9.

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ABSTRACT Fermentation liquid from mangrove leaves Avicennia marina contains microorganisms, nutrients, and secondary metabolites. This study aimed to identify bacteria and the compounds in fermentation liquid of mangrove leaves A. marina and measured their inhibitory capacity against pathogenic bacteria Stenotrophomonas maltophilia which causes ice-ice disease in seaweed. Molecular analysis which aimed the 16S rRNA gene showed that the bacteria in fermentation liquid consisted of eight types of Bacillus, Bacillus subtilis MSAR-01, Bacillus megaterium MSAR-02, Bacillus firmus MSAR-03, Bacillus thuringiensis MSAR-04, Bacillus subterranerus MSAR-05, Bacillus vietnamensis MSAR-06, Bacillus sp. MSAR-07, Bacillus circulans MSAR-08, with the best inhibitory power indicated by B. subtilis MSAR-01, B. vietnamensis MSAR-06, and Bacillus sp. MSAR-07. The administration of lactic acid, bacteriocin, total fermentation liquid, and supernatant as much as 15 mL produce inhibition to S. maltophilia indicated better result than using one or a combination of several types of bacterial isolates. The inhibition of single bacterial enriched fermentation and supernatant liquids was better than bacterial combination enrichment. Keywords: Avicennia marina, fermentation, ice-ice, mangrove

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Tian, Mengtian, Qiuqin Zhang, Xianming Zeng, Xin Rui, Mei Jiang y Xiaohong Chen. "The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation". Foods 12, n.º 18 (17 de septiembre de 2023): 3465. http://dx.doi.org/10.3390/foods12183465.

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Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS–PAGE profiles of the protein extracts, and immunoreactivity of the sediment and supernatant were measured in two fermentation systems (juices and pieces fermentation). Throughout the fermentation, the pH decreased from about 4.6 to about 3.6, and the dissolved oxygen reduced about 50% on average. However, the protein degradation and sensitization reduction of mangoes were different between the two fermentation systems. In juices fermentation, there was a drop in proteins and peptides but an increase in amino acids, due to the conversion of proteins and peptides into amino acids both in the supernatant and sediment. The allergenicity decreased both in the solid and liquid phases of juices fermentation. In pieces fermentation, proteins and peptides were decreased in the solid phase but increased in the liquid phase. This was due to the fact that proteins and peptides were partly transported into the culture liquid, resulting in a decrease of allergenicity in fruit pieces and an increase in culture liquid. The principal component analysis results showed that the fermentation type had significant effects on the protein degradation and sensitization reduction, while mango variety had no significant effect. These results demonstrate that kombucha fermentation can reduce the allergenicity of mangoes, and it is more effective in juices fermentation than in pieces fermentation. The present study provides a theoretical basis for developing hypoallergenic mango products.

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Krusir, Galina, Olga Sagdeeva, Alfred Tsykalo, Yuliia Vilhovska y Tatyana Shpyrko. "Improvement of purification technology of the liquid waste from fermentation production". Environmental Problems 6, n.º 1 (2021): 7–14. http://dx.doi.org/10.23939/ep2021.01.007.

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One of the areas of waste disposal of fermentation industries is anaerobic fermentation and biogas production, which becomes increasingly attractive for researchers not only because of the global energy crisis but also the environmental one. Biogas production is based on methane fermentation fundamentally different from other types of fermentation, which creates certain difficulties in its implementation on a large scale. Therefore, the development of innovative energy and resource-saving technologies for the processing of liquid waste from fermentation industries is an urgent task for the development of the domestic food industry. The aim of the work is to develop, theoretically substantiate and experimentally test the technology of processing liquid waste from fermentation plants.

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Casalta, Erick, Evelyne Aguera, Philippe Liénard y Jean-Michel Salmon. "Physical dynamics of sludges during wine fermentation in liquid phase". OENO One 43, n.º 4 (31 de diciembre de 2009): 225. http://dx.doi.org/10.20870/oeno-one.2009.43.4.792.

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Aims: The aim of this work was to study the dynamics of the sludge particles during wine fermentation in liquid phase.Methods and results: Ninety L of Sauvignon blanc enriched with 1.8% (v/v) of sludges, inoculated with a commercial strain of S. cerevisiae, were fermented in a transparent 100 L-fermentation tank. Results showed that the physical behavior of the sludge particles is dependent on the yeast CO2 production activity. Sludge dynamics can be divided in three phases clearly linked to the yeast fermentative activity. Although a complete dispersion of the sludges occurred during the fermentation, it could be observed that either at the surface or at the bottom of the tank, the medium turbidity never ranges the initial turbidity level, due to the disruption of the medium/gross particles into fine particles during the growth phase. Fine particles rapidly re-aggregated into medium/gross particles during the stationary phase.Conclusions: From these results, it appears that the evolution of must turbidity during fermentation is much more complex than previously expected. Sludges are only dispersed in the fermenting must during a very short phase after the initiation of cell growth.Significance and impact of the study: This study raises the questioning of the relationship between initial must turbidity and nutrient availability in trouble musts, since sludges are completely deposited at the onset of both cell growth and fermentation. Further research works are therefore needed to study the factors which can impact sludge particle size modification and consequently sludge nutrient accessibility for yeast growth.

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Sajeev, Evelyn, Sheshank Shekher, Chukwuma C. Ogbaga, Kwaghtaver S. Desongu, Burcu Gunes y Jude A. Okolie. "Application of Nanoparticles in Bioreactors to Enhance Mass Transfer during Syngas Fermentation". Encyclopedia 3, n.º 2 (24 de marzo de 2023): 387–95. http://dx.doi.org/10.3390/encyclopedia3020025.

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Gas–liquid mass transfer is a major issue during various bioprocesses, particularly in processes such as syngas fermentation (SNF). Since SNF involves the movement of gases into the fermentation broth, there is always a rate-limiting step that reduces process efficiency. Improving this process could lead to increased efficiency, higher production of ethanol, and reduced energy consumption. One way to improve fluid transfer between gas and liquid is by incorporating nanoparticles (NPs) into the liquid phase. This entry describes recent advances in using NPs to improve gas–liquid mass transfer during SNF. The entry also describes the basics of SNF and the impact of NPs on the process and suggests areas for future research. For example, carbon nanotubes have been found to elevate the available surface area needed for gas–liquid transfer, thus improving the process efficiency. Another area is the use of NPs as carriers for enzymes involved in syngas fermentation.

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Honarmandrad, Zhila, Karolina Kucharska y Jacek Gębicki. "Processing of Biomass Prior to Hydrogen Fermentation and Post-Fermentative Broth Management". Molecules 27, n.º 21 (7 de noviembre de 2022): 7658. http://dx.doi.org/10.3390/molecules27217658.

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Using bioconversion and simultaneous value-added product generation requires purification of the gaseous and the liquid streams before, during, and after the bioconversion process. The effect of diversified process parameters on the efficiency of biohydrogen generation via biological processes is a broad object of research. Biomass-based raw materials are often applied in investigations regarding biohydrogen generation using dark fermentation and photo fermentation microorganisms. The literature lacks information regarding model mixtures of lignocellulose and starch-based biomass, while the research is carried out based on a single type of raw material. The utilization of lignocellulosic and starch biomasses as the substrates for bioconversion processes requires the decomposition of lignocellulosic polymers into hexoses and pentoses. Among the components of lignocelluloses, mainly lignin is responsible for biomass recalcitrance. The natural carbohydrate-lignin shields must be disrupted to enable lignin removal before biomass hydrolysis and fermentation. The matrix of chemical compounds resulting from this kind of pretreatment may significantly affect the efficiency of biotransformation processes. Therefore, the actual state of knowledge on the factors affecting the culture of dark fermentation and photo fermentation microorganisms and their adaptation to fermentation of hydrolysates obtained from biomass requires to be monitored and a state of the art regarding this topic shall become a contribution to the field of bioconversion processes and the management of liquid streams after fermentation. The future research direction should be recognized as striving to simplification of the procedure, applying the assumptions of the circular economy and the responsible generation of liquid and gas streams that can be used and purified without large energy expenditure. The optimization of pre-treatment steps is crucial for the latter stages of the procedure.

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40

Yokoyama, Shin-ya, Akira Suzuki, Masanori Murakami, Tomoko Ogi y Katsuya Koguchi. "LIQUID FUEL PRODUCTION FROM ETHANOL FERMENTATION STILLAGE". Chemistry Letters 15, n.º 5 (5 de mayo de 1986): 649–52. http://dx.doi.org/10.1246/cl.1986.649.

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Bai, Xuefei, Qian Li, Dai Zhang, Yi Zhao, Dongmei Zhao, Yang Pan, Jinhui Wang, Zhihui Yang y Jiehua Zhu. "Bacillus velezensis Strain HN-Q-8 Induced Resistance to Alternaria solani and Stimulated Growth of Potato Plant". Biology 12, n.º 6 (14 de junio de 2023): 856. http://dx.doi.org/10.3390/biology12060856.

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Bacillus velezensis HN-Q-8, isolated in our previous study, has an antagonistic effect on Alternaria solani. After being pretreated with a fermentation liquid with HN-Q-8 bacterial cell suspensions, the potato leaves inoculated with A. solani displayed smaller lesion areas and less yellowing than the controls. Interestingly, the activity levels of superoxide dismutase, peroxidase, and catalase in potato seedlings were enhanced by the addition of the fermentation liquid with bacterial cells. Additionally, the overexpression of key genes related to induced resistance in the Jasmonate/Ethylene pathway was activated by the addition of the fermentation liquid, suggesting that the HN-Q-8 strain induced resistance to potato early blight. In addition, our laboratory and field experiments showed that the HN-Q-8 strain can promote potato seedling growth and significantly increase tuber yield. The root activity and chlorophyll content of potato seedlings were significantly increased along with the levels of indole acetic acid, gibberellic acid 3, and abscisic acid upon addition of the HN-Q-8 strain. The fermentation liquid with bacterial cells was more efficient in inducing disease resistance and promoting growth than bacterial cell suspensions alone or the fermentation liquid without bacterial cells. Thus, the B. velezensis HN-Q-8 strain is an effective bacterial biocontrol agent, augmenting the options available for potato cultivation.

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42

Wei, Qifeng, Weiwei Zhang y Xiulian Ren. "Recovery and separation of lactic and malic acids from fermentation broth with N,N,N,N-Tetrabutylbutanediamide by reactive liquid−liquid extraction and stripping". SDRP Journal of Food Science & Technology 4, n.º 8 (2019): 934–45. http://dx.doi.org/10.25177/jfst.4.8.ra.584.

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43

Hovorukha, Vira, Olesia Havryliuk, Galina Gladka, Oleksandr Tashyrev, Antonina Kalinichenko, Monika Sporek y Agnieszka Dołhańczuk-Śródka. "Hydrogen Dark Fermentation for Degradation of Solid and Liquid Food Waste". Energies 14, n.º 7 (25 de marzo de 2021): 1831. http://dx.doi.org/10.3390/en14071831.

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The constant increase in the amount of food waste accumulating in landfills and discharged into the water reservoirs causes environment pollution and threatens human health. Solid and liquid food wastes include fruit, vegetable, and meat residues, alcohol bard, and sewage from various food enterprises. These products contain high concentrations of biodegradable organic compounds and represent an inexpensive and renewable substrate for the hydrogen fermentation. The goal of the work was to study the efficiency of hydrogen obtaining and decomposition of solid and liquid food waste via fermentation by granular microbial preparation (GMP). The application of GMP improved the efficiency of the dark fermentation of food waste. Hydrogen yields reached 102 L/kg of solid waste and 2.3 L/L of liquid waste. The fermentation resulted in the 91-fold reduction in the weight of the solid waste, while the concentration of organics in the liquid waste decreased 3-fold. Our results demonstrated the potential of granular microbial preparations in the production of hydrogen via dark fermentation. Further development of this technology may help to clean up the environment and reduce the reliance on fossil fuels by generating green hydrogen via recycling of household and industrial organic wastes.

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44

Gomez-Bolivar, Jaime, Rafael L. Orozco, Alan J. Stephen, Iryna P. Mikheenko, Gary A. Leeke, Mohamed L. Merroun y Lynne E. Macaskie. "Coupled Biohydrogen Production and Bio-Nanocatalysis for Dual Energy from Cellulose: Towards Cellulosic Waste Up-Conversion into Biofuels". Catalysts 12, n.º 6 (24 de mayo de 2022): 577. http://dx.doi.org/10.3390/catal12060577.

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Hydrogen, an emergent alternative energy vector to fossil fuels, can be produced sustainably by fermentation of cellulose following hydrolysis. Fermentation feedstock was produced hydrolytically using hot compressed water. The addition of CO2 enhanced hydrolysis by ~26% between 240 and 260 °C with comparable hydrolysis products as obtained under N2 but at a 10 °C lower temperature. Co-production of inhibitory 5-hydromethyl furfural was mitigated via activated carbon sorption, facilitating fermentative biohydrogen production from the hydrolysate by Escherichia coli. Post-fermentation E. coli cells were recycled to biomanufacture supported Pd/Ru nanocatalyst to up-convert liquid-extracted 5-HMF to 2,5-dimethyl furan, a precursor of ‘drop in’ liquid fuel, in a one-pot reaction. This side stream up-valorisation mitigates against the high ‘parasitic’ energy demand of cellulose bioenergy, potentially increasing process viability via the coupled generation of two biofuels. This is discussed with respect to example data obtained via a hydrogen biotechnology with catalytic side stream up-conversion from cellulose feedstock.

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45

Cullen, James T., Peadar G. Lawlor, Paul Cormican y Gillian E. Gardiner. "Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome". Animals 11, n.º 10 (16 de octubre de 2021): 2983. http://dx.doi.org/10.3390/ani11102983.

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There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in many cases. This review evaluates the impact of these strategies on the microbial quality of liquid feed and discusses how they can be further improved. It also investigates if/how these strategies impact the pig gut microbiota and growth performance of liquid-fed pigs. Finally, we review liquid feed system sanitisation practices, which are highly variable from farm to farm and discuss the impact of these practices and whether they are beneficial or detrimental to liquid feed microbial quality. Overall, we provide a comprehensive review of the current state of knowledge on liquid feed for pigs, focusing on factors affecting microbial quality and strategies for its optimisation, as well as its impact on the pig gut microbiome.

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Deschamps, Laure, Julien Lemaire, Nabila Imatoukene, Michel Lopez y Marc-André Theoleyre. "Evaluation of Gas-to-Liquid Transfer with Ceramic Membrane Sparger for H2 and CO2 Fermentation". Membranes 12, n.º 12 (2 de diciembre de 2022): 1220. http://dx.doi.org/10.3390/membranes12121220.

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Hydrogen and carbon dioxide fermentation to methane, called bio-methanation, is a promising way to provide renewable and easy-to-store energy. The main challenge of bio-methanation is the low gas-to-liquid transfer of hydrogen. Gas injection through a porous membrane can be used to obtain microbubbles and high gas-to-liquid transfer. However, the understanding of bubble formation using a membrane in the fermentation broth is still missing. This study focused on the impact of liquid pressure and flow rate in the membrane, gas flow rate, membrane hydrophobicity, surface, and pore size on the overall gas-to-liquid mass transfer coefficient (KLa) for hydrogen with gas injection through a porous membrane in real fermentation conditions. It has been shown that KLa increased by 13% with an increase in liquid pressure from 0.5 bar to 1.5 bar. The use of a hydrophilic membrane increased the KLa by 17% compared to the hydrophobic membrane. The membrane with a pore size of 0.1 µm produced a higher KLa value compared to 50 and 300 kDa. The liquid crossflow velocity did not impact the KLa in the studied range.

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47

Chen, Shuoyu, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee y Shao-Quan Liu. "Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten". Fermentation 10, n.º 2 (24 de enero de 2024): 75. http://dx.doi.org/10.3390/fermentation10020075.

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A wheat gluten fermentation process with the inoculation of different microorganisms under salt-free conditions has the potential to produce varying flavour profiles. As research on the co-fermentation of yeasts and lactic acid bacteria (LAB) in salt-free wheat gluten fermentation is scarce, the current work studied the flavour impact on fermented wheat gluten by the co-inoculation of Latilactobacillus sakei with one yeast (Saccharomyces boulardii or Pichia kluyveri). The results showed that similar glucose and organic acid levels were detected, but early death of yeasts was observed during liquid-state fermentation (LSF) in co-fermentations. The concentrations of most free amino acids were comparable. Volatile compound analysis showed synergistic effects in co-cultured fermentations on the production of certain compounds such as isoamyl acetate. Principal component analysis revealed clear differences in volatile profiles between co-fermentation and single-strain fermentation. Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.

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Paramita, Vilia Darma. "The quality of liquid organic fertilizer made from moringa leaf stems as influenced by the concentration of microbes and the duration of fermentation". INTEK: Jurnal Penelitian 10, n.º 1 (1 de abril de 2023): 55. http://dx.doi.org/10.31963/intek.v10i1.4302.

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Liquid organic fertilizer from moringa leaf stems was produced through a fermentation process. In this study, moringa leaf stems were utilized by adding banana stems and EM4. The use of moringa leaf stems and banana stems in liquid organic fertilizer was expected to enhance macro-nutrients in the soil, such as nitrogen, phosphorus, and pH. The objective of the research was to determine the optimum conditions for producing liquid organic fertilizer. The experimental variables included adding EM4 starter concentrations of 1%, 3%, and 5% (v/v) to the fermentation substrate and fermenting it for 7, 14, and 21 days. The analysis results indicated that the nitrogen, phosphorus, and pH content of the liquid organic fertilizer met the standards. The optimum conditions were achieved during a 14-day fermentation period with a 5% concentration of EM4, resulting in nitrogen content of 10.06%, phosphorus content of 2.05%, and pH level of 7.5.

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Pursell, Mark R., M. Alcina Mendes-Tatsis y David C. Stuckey. "Effect of fermentation broth and biosurfactants on mass transfer during liquid-liquid extraction". Biotechnology and Bioengineering 85, n.º 2 (2003): 155–65. http://dx.doi.org/10.1002/bit.10840.

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Guerrini, Simona, Viola Galli, Silvia Mangani y Lisa Granchi. "Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine". Fermentation 10, n.º 3 (6 de marzo de 2024): 148. http://dx.doi.org/10.3390/fermentation10030148.

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Low-temperature treatments can be applied to grapes or must before alcoholic fermentation to enhance the wine’s sensory characteristics. Several studies have shown that such practices have a positive effect on the polyphenol profile of the wine, but only a few surveys have examined the effect of these treatments on the yeast microbiota of grapes and wine. Therefore, this study aimed to evaluate how cryoextraction (freezing the grape with liquid nitrogen) and cold pre-fermentative maceration (at 5 °C for 48 h) affect the Saccharomyces and non-Saccharomyces populations during the winemaking process of red grapes, cv Sangiovese, conducted at two temperatures (20 and 30 °C). This research analyzed the concentration of various yeast species, their fermentation abilities, and the resulting wine’s aromatic profile. The Principal Component Analysis performed on yeast concentrations during the fermentations of various wines did not group the experimental wines based on treatment. However, the same groupings were highlighted when the concentrations of the volatile compounds, quantified in the experimental wines, were processed using the same statistical approach. Therefore, cryoextraction and cold pre-fermentative maceration seem to contribute less to the aromatic profile than the yeasts involved in the fermentation process.

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