Dekkera bruxellensis and Lactobacillus vini Form a Stable Ethanol-Producing Consortium in a Commercial Alcohol Production Process

Nowadays petroleum dependency in transportation is widely discussed all over the world. Atmospheric pollution and global warming are deleterious consequences of gasoline consumption. Ethanol is a natural substitute fuel that has been increasingly used. One of the most important raw materials used for ethanol production is the sugar cane. The exothermic fermentation reaction of the sugar cane juice in the ethanol production process requires a rigorous temperature control. This control is usually made by using cooling water from cooling towers. The heat released from cooling towers not only has an economical cost as well as it contributes to the global heating. Steam ejectors can substitute cooling towers thus improving the ethanol production plant efficiency and reducing world heating. Furthermore, steam ejectors are smaller, cheaper and are very simple equipment when compared with cooling towers. Furthermore, its use provides an improved thermal efficiency of the production plant resulting in the reduction of the global warming effects. In this work the use of steam ejector is proposed for the fermentation cooling of a typical Brazilian sugar and ethanol production plant. The steam which feeds the steam ejector is obtained from the plant utilities and the low temperature obtained from steam expansion within the ejector is used for sugar cane fermentation process cooling. The steam ejector discharge heat is recovered as it is used to sugar and ethanol production process heating. The sugar and ethanol production plant overall energy fluxes either using cooling towers as well as using steam ejectors are presented and the results are compared and discussed.

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Role of Broiler Carcasses and Processing Plant Air in Contamination of Modified-Atmosphere-Packaged Broiler Products with Psychrotrophic Lactic Acid Bacteria

Applied and Environmental Microbiology ◽

10.1128/aem.01644-06 ◽

2006 ◽

Vol 73 (4) ◽

pp. 1136-1145 ◽

Cited By ~ 55

Author(s):

Elina Vihavainen ◽

Hanna-Saara Lundstrï¿½m ◽

Tuija Susiluoto ◽

Joanna Koort ◽

Lars Paulin ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

16S Rrna Genes ◽

Rrna Genes ◽

23S Rrna ◽

Processing Plant ◽

Modified Atmosphere ◽

Production Plant ◽

Meat Spoilage

ABSTRACT Some psychrotrophic lactic acid bacteria (LAB) are specific meat spoilage organisms in modified-atmosphere-packaged (MAP), cold-stored meat products. To determine if incoming broilers or the production plant environment is a source of spoilage LAB, a total of 86, 122, and 447 LAB isolates from broiler carcasses, production plant air, and MAP broiler products, respectively, were characterized using a library of HindIII restriction fragment length polymorphism (RFLP) patterns of the 16 and 23S rRNA genes as operational taxonomic units in numerical analyses. Six hundred thirteen LAB isolates from the total of 655 clustered in 29 groups considered to be species specific. Sixty-four percent of product isolates clustered either with Carnobacterium divergens or with Carnobacterium maltaromaticum type strains. The third major product-associated cluster (17% of isolates) was formed by unknown LAB. Representative strains from these three clusters were analyzed for the phylogeny of their 16S rRNA genes. This analysis verified that the two largest RFLP clusters consisted of carnobacteria and showed that the unknown LAB group consisted of Lactococcus spp. No product-associated LAB were detected in broiler carcasses sampled at the beginning of slaughter, whereas carnobacteria and lactococci, along with some other specific meat spoilage LAB, were recovered from processing plant air at many sites. This study reveals that incoming broiler chickens are not major sources of psychrotrophic spoilage LAB, whereas the detection of these organisms from the air of the processing environment highlights the role of processing facilities as sources of LAB contamination.

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Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8112 ◽

2019 ◽

Vol 8 (3) ◽

Cited By ~ 1

Author(s):

Erica Tirloni ◽

Vanessa Di Pietro ◽

Giuseppe Rizzi ◽

Francesco Pomilio ◽

Patrizia Cattaneo ◽

...

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Production Process ◽

Water Activity ◽

Growth Potential ◽

Worst Case ◽

Fermented Sausage ◽

Dry Fermented Sausage ◽

Control Samples

Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage “Bergamasco” salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the guidelines of the European Reference Laboratory for Listeria monocytogenes, a non-pathogenic “surrogate” microorganism was used: for the inoculum, two strains of Listeria innocua (1 ATCC, 1 strain isolated from a similar substrate) were used. The inoculation of the samples occurred during grinding and mixing of the sausage mass, before the filling. To avoid cross-contamination, the control samples were produced before the contaminated ones. After the dripping, salamis were subjected to the normal production process (drying and maturation in five steps at specific temperatures and humidity rates). The inoculated products were subjected to the enumeration of Listeria spp. at T0 (day of inoculation) and at T4 (post-drying), and every 10 days during curing (T10, T20, T30, T40, T50, T60, T70, T80 and T90), as this salami is generally sold as whole piece with varying levels of curing (from T20 to T90). Since the product may be cut in half and vacuumpacked, at each of the times starting from T20, half salami was vacuum-packed and stored for 30 days at 12°C, at the end of the which Listeria spp. enumeration was performed again. At all times and for each type of samples of each of the three batches, the enumeration of the natural microflora (Total Viable Count, lactic acid bacteria, Pseudomonas spp., Enterobacteriaceae) and the determination of water activity and pH were performed on control samples. The product was characterized by a high concentration of microflora (8-8.5 Log UFC/g), consisting mainly of lactic acid bacteria, added to the mixture at the beginning of the production process. The pH showed a decrease over time, expected for this type of products, due to the development of lactic acid bacteria (final pH: 5.42-5.55). The water activity reached values able to inhibit the development of Listeria spp. (final aw: 0.826-0.863). Listeria counts in the tested batches of “Bergamasco” salami showed the absence of significant growth in the product with a reduction of loads if compared to T0, between -0.59 and -1.04 Log CFU/g. Even in the samples subjected to vacuum packaging and storage at 12°C, the absence of significant increase of lactic acid bacteria in the product was highlighted with further decrease of bacterial loads (-0.70/-0.79 Log CFU/g if compared to T20). Considering the worst case scenario (thus the batch with the highest growth potential), in the products stored in the curing room at 14-16°C, at humidity of 80% and in the samples stored at 12°C and vacuum packaged, the threshold indicated by the EURL Lm guidelines (+0.5 Log CFU/g) for the growth of Listeria spp. was not reached, allowing to classify “Bergamasco” salami in the category 1.3 of the EC Reg. 2073/2005 as “Ready-to-eat food unable to support the growth of Listeria monocytogenes”.

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Research on the Adoption of Lactic Acid Bacteria in Food Waste Storage and Ethanol Production

International Journal of Green Energy ◽

10.1080/15435075.2011.622021 ◽

2012 ◽

Vol 9 (5) ◽

pp. 456-466 ◽

Cited By ~ 3

Author(s):

Wenyu Zhang ◽

Hongzhi Ma ◽

Qunhui Wang ◽

Jiale Xia

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ethanol Production ◽

Food Waste ◽

Waste Storage

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Use of IT technologies in the management of production process quality

MATEC Web of Conferences ◽

10.1051/matecconf/201818303012 ◽

2018 ◽

Vol 183 ◽

pp. 03012

Author(s):

Elżbieta Milewska ◽

Bartłomiej Skowron

Keyword(s):

Production Process ◽

Product Quality ◽

Process Quality ◽

Production Plant ◽

Factor Method ◽

Cost Of Production ◽

Quality Of Products ◽

Technical Cost

When presenting the functionality of IPOsystem™, the author of the article described the manner of controlling the quality of products and calculating the technical cost of production in a selected production plant. In the article actions taken to remove product quality nonconformities have been discussed and a calculation by the subtractive factor method has been presented. Limitations of the described IT tools have also been illustrated with an example of implementation.

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Ethanol Production by Selected Intestinal Microorganisms and Lactic Acid Bacteria Growing under Different Nutritional Conditions

Frontiers in Microbiology ◽

10.3389/fmicb.2016.00047 ◽

2016 ◽

Vol 7 ◽

Cited By ~ 50

Author(s):

Fouad M. F. Elshaghabee ◽

Wilhelm Bockelmann ◽

Diana Meske ◽

Michael de Vrese ◽

Hans-Georg Walte ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ethanol Production ◽

Intestinal Microorganisms ◽

Nutritional Conditions

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Dry alcohol production plant

Hemijska industrija ◽

10.2298/hemind0302083s ◽

2003 ◽

Vol 57 (2) ◽

pp. 83-85

Author(s):

Mirjana Stankovic ◽

Lato Pezo

Keyword(s):

Production Process ◽

Temperature Regime ◽

Air Purification ◽

Production Plant ◽

Safe Operation ◽

Alcohol Production ◽

Evaporation And Condensation ◽

Start Up ◽

Engineering Department ◽

Increased Pressure

The IGPC Engineering Department designed basic projects for dry alcohol production plant, using technology developed in the IGPC laboratories. Several projects were completed: technological, machine, electrical, automation. On the basis of these projects a production plant with a capacity of 40 m3/y was manufactured, at "Zorka Pharma", Sabac in 1995-1996. The product meets all quality demands, as well as environmental regulations. The dry alcohol production process is fully automatized. There is no waste in the process, neither gaseous, nor liquid. The chosen process provides safe operation according to temperature regime and resistance in the pipes, air purification columns and filters. Working at increased pressure is suitable for evaporation and condensation at increased temperatures. The production process can be controlled manually, which is necessary during start-up, and repairs.

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Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.866.69 ◽

2017 ◽

Vol 866 ◽

pp. 69-72

Author(s):

Duongruitai Nicomrat ◽

Siriphatrc Chamutpong

Keyword(s):

Acetic Acid ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fermentation Process ◽

Alcoholic Fermentation ◽

Acetic Acid Bacteria ◽

Starch Degradation ◽

Pathogenic Microorganisms ◽

Alcohol Production ◽

Fermentation Control

In the spontaneous vinegar fermentation process, diverse microorganisms considered as crucial microorganisms to succession of the vinegar fermentation control most pathogenic microorganisms. The predominant communities in fermented vinegar are acetic acid bacteria (AAB) functioning at the last step of acetic acid formation. However, lactic acid bacteria (LAB) also present in the vinegar, help produce high, quality vinegar and involve in the initial phase of starch degradation and alcohol production. In this study, the research was performed to understand the effects of LAB together with yeasts, Saccharomyces cerevisiae on on alcoholic and acetification production. In the experiment, mixtures of isolated LAB from fermented banana vinegar were tested for their functions together with yeasts in the alcoholic fermentation step. The results showed that indigenous LAB had more predominant effective species helping the induction of sugar but reduction in pH. This observation thus indicated the importance of inoculated LAB isolates in vinegar fermentation process as enhancer of the quality in vinegar fermentation.

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Copolymer production plant

Hemijska industrija ◽

10.2298/hemind0302075s ◽

2003 ◽

Vol 57 (2) ◽

pp. 75-78

Author(s):

Mirjana Stankovic ◽

Lato Pezo

Keyword(s):

Production Process ◽

Product Quality ◽

Environmental Regulations ◽

Waste Materials ◽

Production Plant ◽

Safe Operation ◽

Quality Regulation ◽

Start Up ◽

Engineering Department

The IGPC Engineering Department designed a project for the reconstruction of the copolymer production plant at "Zeolite Mira", Mira, Italy, using technology developed in the laboratories of the IGPC. The capacity of the reconstructed plant was increased from 17,000 to 25,000 t/y, in 1991 and the product quality was also improved.The product meets all quality regulation, as well as environmental regulations. There is no waste materials, and precautions were chosen to provide safe operation. This process is fully automatized, and the product has uniform quality. The production process can be controlled manually, which is necessary during start-up, and repairs.

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Use of glycerol waste in lactic acid bacteria metabolism for the production of lactic acid: State of the art in Poland

Open Chemistry ◽

10.1515/chem-2021-0073 ◽

2021 ◽

Vol 19 (1) ◽

pp. 998-1008

Author(s):

Grzegorz S. Jodłowski ◽

Edyta Strzelec

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Synthesis ◽

Production Process ◽

Raw Materials ◽

Raw Material ◽

Microbial Fermentation ◽

Scale Production ◽

Pharmaceutical Industries ◽

Optically Pure

Abstract Lactic acid is a naturally existing organic acid, which may be used in many different branches of industrial application. It can be made in the sugar fermentation process from renewable raw lactic acid, which is an indispensable raw material, including in the agricultural, food, and pharmaceutical industries. It is an ecological product that has enjoyed great popularity in recent years. In 2010, the US Department of Energy published a report about lactic acid to be a potential building element for future technology, whose demand grows year by year. The lactic acid molecule naturally exists in plants, microorganisms, and animals and can also be produced by carbohydrate fermentation or chemical synthesis from coal, petroleum products, and natural gas. In industry, lactic acid can be produced by chemical synthesis or fermentation. Although racemic lactic acid is always produced chemically from petrochemical sources, the optically pure L(+) – or D(−) – lactic acid forms can be obtained by microbial fermentation of renewable resources when an appropriate microorganism is selected. Depending on the application, one form of optically pure LA is preferred over the other. Additionally, microbial fermentation offers benefits including cheap renewable substrates, low production temperatures, and low energy consumption. Due to these advantages, the most commonly used biotechnological production process with the use of biocatalysts, i.e., lactic acid bacteria. The cost of raw materials is one of the major factors in the economic production of lactic acid. As substrate costs cannot be reduced by scaling up the process, extensive research is currently underway to find new substrates for the production of LA. These searches include starch raw materials, lignocellulosic biomass, as well as waste from the food and refining industries. Here, the greatest attention is still drawn to molasses and whey as the largest sources of lactose, vitamins, and carbohydrates, as well as glycerol – a by-product of the biodiesel component production process. Focusing on the importance of lactic acid and its subsequent use as a product, but also a valuable raw material for polymerization (exactly to PLA), this review summarizes information about the properties and applications of lactic acid, as well as about its production and purification processes. An industrial installation for the production of lactic acid is only planned to be launched in Poland. As of today, there is no commercial-scale production of this bio-raw material. Thus, there is great potential for the application of the lactic acid production technology and research should be carried out on its development.

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