Microbiology of Industrial Fermentation

2011 ◽  
pp. 9-36
Author(s):  
E El-Mansi ◽  
F Ward ◽  
Arun Chopra
Keyword(s):  
Industrial Fermentation

The benefits of applied research: 37 years of discoveries, adaptations and solutions

2015 ◽  
pp. 209-216 ◽  
Author(s):  
Eduardo P. Borges ◽  
Mário L. Lopes ◽  
Claudemir Bernardino ◽  
Alexandre Godoy ◽  
Fernando E. Ré ◽  
...  
Keyword(s):  
Mitochondrial Dna ◽  
Statistical Analysis ◽  
Applied Research ◽  
Sugar Production ◽  
Industrial Fermentation ◽  
Yeast Strains ◽  
Aconitic Acid ◽  
Key Factor ◽  
Cane Quality ◽  
Dry Substance

The authors’ work started in fermentation in 1977 and in the 1980’s into sugar production and cane quality. Statistical analysis was a key factor for the success of improving yield in ethanol and sugar production as well as cane quality. Adaption of methods for industrial laboratories also was very important in relation to yield and in reduction of sugar losses in the factory. Methodologies to measure sugar losses occurring through degradation in the factory (evaporation) using ion chromatography and dry substance content with a digital density meter were adapted. The fermentation yield improved from 75% in 1977 to 92% in 2014, which was possible by adapting methods for live bacterial counting within 20 min, and by controlling contamination using antimicrobial products through research in the laboratory and the industry. Since 1990 yeasts for industrial fermentation were selected by karyotyping analysis of the nuclear chromosomes and in the last seven years based on mitochondrial DNA. The last technique made the “Process Driven Selection” possible, i.e. one or several yeast strains which fit each distillery. Floc formation in carbonated beverages is not only due to the Indicator Value (discovery by SPRI research group) but also to aconitic acid and calcium under Brazilian conditions.

scholarly journals Yeast Morphology Assessment through Automated Image Analysis during Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 44
Author(s):  
Mario Guadalupe-Daqui ◽  
Mandi Chen ◽  
Katherine A. Thompson-Witrick ◽  
Andrew J. MacIntosh
Keyword(s):  
Image Analysis ◽  
High Stress ◽  
Cross Sectional Area ◽  
Automated Image Analysis ◽  
Yeast Cells ◽  
Morphological Properties ◽  
Cell Area ◽  
Sectional Area ◽  
Cross Sectional ◽  
Industrial Fermentation

The kinetics and success of an industrial fermentation are dependent upon the health of the microorganism(s) responsible. Saccharomyces sp. are the most commonly used organisms in food and beverage production; consequently, many metrics of yeast health and stress have been previously correlated with morphological changes to fermentations kinetics. Many researchers and industries use machine vision to count yeast and assess health through dyes and image analysis. This study assessed known physical differences through automated image analysis taken throughout ongoing high stress fermentations at various temperatures (30 °C and 35 °C). Measured parameters included sugar consumption rate, number of yeast cells in suspension, yeast cross-sectional area, and vacuole cross-sectional area. The cell morphological properties were analyzed automatically using ImageJ software and validated using manual assessment. It was found that there were significant changes in cell area and ratio of vacuole to cell area over the fermentation. These changes were temperature dependent. The changes in morphology have implications for rates of cellular reactions and efficiency within industrial fermentation processes. The use of automated image analysis to quantify these parameters is possible using currently available systems and will provide additional tools to enhance our understanding of the fermentation process.

scholarly journals Characterizing the Anoxic Phenotype of Pseudomonas putida Using a Bioelectrochemical System

2019 ◽  
Vol 2 (2) ◽  
pp. 26 ◽  
Author(s):  
Bin Lai ◽  
Anh Nguyen ◽  
Jens Krömer
Keyword(s):  
Pseudomonas Putida ◽  
High Yield ◽  
Gas Transfer ◽  
Bioelectrochemical System ◽  
Terminal Electron Acceptor ◽  
Industrial Fermentation ◽  
Electrochemical Technology ◽  
Poor Understanding ◽  
Cultivation Technology ◽  
Obligate Aerobe

Industrial fermentation in aerobic processes is plagued by high costs due to gas transfer limitations and substrate oxidation to CO2. It has been a longstanding challenge to engineer an obligate aerobe organism, such as Pseudomonas putida, into an anaerobe to facilitate its industrial application. However, the progress in this field is limited, due to the poor understanding of the constraints restricting its anoxic phenotype. In this paper, we provide a methodological description of a novel cultivation technology for P. putida under anaerobic conditions, using the so-called microbial electrochemical technology within a bioelectrochemical system. By using an electrode as the terminal electron acceptor (mediated via redox chemicals), glucose catabolism could be activated without oxygen present. This (i) provides an anoxic-producing platform for sugar acid production at high yield and (ii) more importantly, enables systematic and quantitative characterizations of the phenotype of P. putida in the absence of molecular oxygen. This unique electrode-based cultivation approach offers a tool to understand and in turn engineer the anoxic phenotype of P. putida and possibly also other obligate aerobes.

Removal of Anionic Metalloid/Metals by PEI-Modified Corynebacterium glutamicum

2013 ◽  
Vol 825 ◽  
pp. 568-571
Author(s):  
Namgyu Kim ◽  
Munsik Park ◽  
Jongmoon Park ◽  
Donghee Park
Keyword(s):  
Aqueous Solution ◽  
Binding Site ◽  
Corynebacterium Glutamicum ◽  
Adsorption Mechanism ◽  
Competitive Inhibition ◽  
Aqueous System ◽  
Reduction Mechanism ◽  
Removal Mechanism ◽  
Sulfate Ion ◽  
Industrial Fermentation

An anionic biosorbent was derived from an industrial fermentation biowate, Corynebacterium glutamicum, by being cross-linked with polyethylenimine (PEI). A fiber form of the biosorbent was used to examine its potentiality of removing anionic metals such as As (V), Cr (VI) and Mn (VII) in aqueous system. As (V) and Cr (VI) were efficiently removed by the biosorbent through anionic adsorption mechanism. Sulfate ion seriously inhibited adsorption of the anionic metals through competitive inhibition with respect to the binding site of the biosorbent. In the case of Mn (VII), its removal mechanism by the biosorbent was not anionic adsorption. Mn (VII) was completely removed in aqueous phase, meanwhile, Mn (II) appeared and increased in proportion to the Mn (VII) depletion. As a result, adsorption coupled reduction was chosen as the mechanism of Mn (VII) removal by the biosorbent. In conclusion, the anionic biosorbent could be used to remove various anionic metals from aqueous solution through anionic adsorption or reduction mechanism.

scholarly journals Quality of Cucumbers Commercially Fermented in Calcium Chloride Brine without Sodium Salts

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Erin K. McMurtrie ◽  
Suzanne D. Johanningsmeier
Keyword(s):  
Calcium Chloride ◽  
Storage Time ◽  
Starter Culture ◽  
Potassium Sorbate ◽  
Quality Improvements ◽  
Acid Fermentation ◽  
Industrial Fermentation ◽  
Color Differences ◽  
Process Controls

Commercial cucumber fermentation produces large volumes of salty wastewater. This study evaluated the quality of fermented cucumbers produced commercially using an alternative calcium chloride (CaCl2) brining process. Fermentation conducted in calcium brines (0.1 M CaCl2, 6 mM potassium sorbate, equilibrated) with a starter culture was compared to standard industrial fermentation. Production variables included commercial processor(n=6), seasonal variation (June–September, 2 years), vessel size (10,000–40,000 L), cucumber size (2.7–5.1 cm diameter), and bulk storage time (55–280 days). Cucumber mesocarp firmness, color, bloater defects, pH, and organic acids were measured. Complete lactic acid fermentation was achieved, resulting in terminal fermentation pH values of 3.23 ± 0.09 and 3.30 ± 0.12 for CaCl2and NaCl processes, respectively. On average, CaCl2brined, fermented cucumbers were 1.8 N less firm, which remained significant in the finished product(P<0.0001). Color differences evidenced by higher hue and lower chroma values(P<0.0269)were consistent with increased photooxidation in CaCl2brined cucumbers. Commercial implementation of CaCl2brines for cucumber fermentation in open tanks variably resulted in texture and color defects that can impact product quality. Additional research is needed to understand the atypical softening observed at the commercial scale and identify process controls for quality improvements.

Study of a Novel Honeycomb Continuous Flocculator

2014 ◽  
Vol 1033-1034 ◽  
pp. 435-438
Author(s):  
Ming Dong ◽  
Qiong Fang Shao
Keyword(s):  
Surface Roughness ◽  
Grain Size ◽  
Flow Resistance ◽  
Separation Efficiency ◽  
Sewage Treatment ◽  
Internal Surface ◽  
Industrial Fermentation ◽  
Fermentation Liquid ◽  
Solid Liquid ◽  
Solid Liquid Separation

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.

GC TOF MS-based metabolic proflings provide insights on industrial fermentation process

2008 ◽  
Vol 136 ◽  
pp. S44-S45
Author(s):  
Ming-Zhu Ding ◽  
Ying-Jin Yuan
Keyword(s):  
Fermentation Process ◽  
Industrial Fermentation ◽  
Tof Ms

Metabolomics for industrial fermentation

2018 ◽  
Vol 41 (7) ◽  
pp. 1073-1077 ◽  
Author(s):  
Kyeong Rok Choi ◽  
Won Jun Kim ◽  
Sang Yup Lee
Keyword(s):  
Industrial Fermentation
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