Biodegradation and decolorization of melanoidin solutions by manganese peroxidase yeasts

2016 ◽  
Vol 73 (10) ◽  
pp. 2436-2445 ◽  
Author(s):  
Samir Mahgoub ◽  
Costas Tsioptsias ◽  
Petros Samaras
Keyword(s):  
Organic Matter ◽  
Manganese Peroxidase ◽  
28S Rrna ◽  
Mixed Liquor ◽  
Removal Capacity ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Solid Agar ◽  
Yeast Extract Medium ◽  
Aseptic Conditions

The ability of selected manganese peroxidase (MnP) yeast strains, isolated from the mixed liquor of an activated sludge bioreactor treating melanoidins wastewater, was investigated in this work, aiming to examine the degradation potential of melanoidins, in the presence or absence of nutrients. Ten yeast strains were initially isolated from the mixed liquor; four yeast strains (Y1, Y2, Y3 and Y4) were selected for further studies, based on their tolerance towards synthetic melanoidins (SMs) degradation and MnP activity onto solid agar medium. The Y1 strain exhibited almost 98% homology to Candida glabrata yeast, based on 28S rRNA identification studies. During experiments carried out using SM at 30 °C, the four isolated yeast cultures showed a noticeable organic matter reduction and decolorization capacity reaching up to 70% within 2–5 days. However, the corresponding yeast cultures grown in glucose peptone yeast extract medium using real melanoidin wastewater at 30°C showed lower organic matter and color removal capacity, reaching about 60% within 2–5 days. Nevertheless, it was found that the removal of real and synthetic melanoidins could be carried out by these strains under non-aseptic conditions, without requiring further addition of nutrients.

Adaptation of the Yeast S. Cerevisiae Y-503, S. Cerevisiae Daw-3a, S. Oviformis M-12x to Various Ethanol Values. Solid Growth Media

2020 ◽  
pp. 130-142
Author(s):  
Eslanda A. Халилова Э.А. ◽  
Elvira A. Islammagomedova ◽  
Svetlana Ts. Kotenko ◽  
Aida A. Abakarova ◽  
Dinara A. Aliverdieva
Keyword(s):  
High Sensitivity ◽  
Ethanol Stress ◽  
Growth Media ◽  
Ant Colonies ◽  
Potassium Tellurite ◽  
Adverse Conditions ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Physiological Properties ◽  
Solid Agar

The paper considers information on the determinants of the viability of yeast cultures cultivated in the form of gi-ant colonies on solid agar under various conditions of ethanol stress. Yeast strains tends to show higher viability along with slow growth. The effect of various concentrations of ethanol (6, 12, 18 %), glucose (20 %) on the morpho-physiological properties of the yeast S. cerevisiae Y-503, S. cerevisiae DAW-3a and S. oviformis M-12X is revealed. It has been determined that Y-503 and DAW-3a are most resistant to ethanol and osmotic stress. The antagonistic inter-action of several stressors most clearly affected the tolerance of the strains to all positions with “ethanol + glucose”. Phenotypic studies have found that the strains survival strategy in adverse conditions in the form of resistance to potassium tellurite inhibitor (K2TeO3) in Y-503, to a greater extent in M-12X. A need for DAW-3a for inositol, ornithine, and lysine was detected; M-12X – sorbitol, inositol. The strains are unsusceptible to synthetic broad-spectrum antimycotics - ketoconazole and fluconazole. However, antibiotic nystatin inhibited their growth, and a high sensitivity of strain M-12X was noted to a greater extent. A comparative analysis of the morphophysiological parameters of cells and giant colonies of the studied strains determined the advantage of polyploid Y-503 in survival and tolerance to the effects of various types of stress. The results can be applied in scientific research and biotechnology for various purposes, based on the use of stress-resistant S. cerevisiae yeast.

Modelling of experiments with colloidal organic matter in biofilm reactors

1994 ◽  
Vol 29 (10-11) ◽  
pp. 479-486 ◽  
Author(s):  
T. A. Larsen ◽  
P. Harremoës
Keyword(s):  
Mathematical Model ◽  
Organic Matter ◽  
Bulk Liquid ◽  
Native Starch ◽  
Trickling Filters ◽  
Biofilm Reactors ◽  
Removal Capacity

A mathematical model for the degradation of colloidal organic matter in biofilm reactors has been developed. Contradictory to existing theories, the model includes bulk liquid hydrolysis as the first important step in the degradation sequence. This leads to unexpected effects of different reactor configurations. The model was successfully verified with native starch as a model substrate. Observed differences in colloid removal capacity between trickling filters and RBC-reactors are well explained by the model.

Differentiation of Yeast Cultures in Ruminant Feedingstuffs Using a Rapid DNA Fingerprinting Technique

1994 ◽  
Vol 1994 ◽  
pp. 101-101
Author(s):  
Elizabeth Moore ◽  
Denis R. Headon
Keyword(s):  
Sodium Dodecyl ◽  
Yeast Cells ◽  
Microbial Populations ◽  
Yeast Culture ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Genetic Sequences ◽  
Polymerase Chain ◽  
Different Strains ◽  
Triton X

Research indicates that certain yeast strains are beneficial in their capacity to stimulate key microbial populations. This stimulation is strain specific with similar yeast strains exerting their effect on totally different microbial populations. Future yeast culture supplements may contain mixtures of different strains designed to suit specific diets. This, therefore, requires the development of a rapid sensitive technique to differentiate among taxonomically similar yeast strains in animal diets. This technique, termed the Randomly Amplified Polymorphic DNA (RAPD) assay, is based upon the use of randomly designed short polynucleotide primers to amplify genetic sequences from the DNA of the desired yeast strain. Our objective involves the development of this technique to distinguish between closely related yeast strains present in feed. The feed sample investigated was a standard cattle ration containing three strains of Saccharomyces cerevisiae (1026, 2045 and 2020) and Candida utilis 3001 at a concentration of 106 CFU/g respectively. Isolation of single colonies of yeast strains present was achieved by feed extraction in dilution buffer followed by plating a series of dilutions on rose-bengal agar. Thirty randomly selected colonies were cultured in YPD (1% yeast extract, 2% peptone, 2% glucose) broth for 24 - 30 hours at 30°C. Genomic DNA was isolated from yeast cells by standard methods based on subjection of the cells to vortex mixing in the presence of glass beads, triton X-100, sodium dodecyl sulphate, phenol and chloroform. Isolated DNA from randomly selected colonies was amplified by Polymerase Chain Reaction (PCR) for 45 cycles of 1 min at 94°C, 1 min at 36°C and 1 min at 72°C using randomly designed 10 bp primers.

Nitrogen removal capacity and bacterial community dynamics of a Canon biofilter system at different organic matter concentrations

Chemosphere ◽  
2018 ◽  
Vol 193 ◽  
pp. 591-601 ◽  
Author(s):  
María J. García-Ruiz ◽  
Paula Maza-Márquez ◽  
Jesús González-López ◽  
Francisco Osorio
Keyword(s):  
Organic Matter ◽  
Bacterial Community ◽  
Nitrogen Removal ◽  
Community Dynamics ◽  
Removal Capacity ◽  
Bacterial Community Dynamics

The effect of feeding a dried yeast culture on the performance of beef cattle finishing on a grass silage based ration

1998 ◽  
Vol 1998 ◽  
pp. 74-74
Author(s):  
D G Chapple ◽  
H F Grundy ◽  
K P A Wheeler ◽  
S P Marsh
Keyword(s):  
Beef Cattle ◽  
Yeast Culture ◽  
Consumer Resistance ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Performance Enhancers ◽  
Semi Solid ◽  
Finishing Beef Cattle ◽  
Effect Of Feeding

There is increasing consumer resistance to feeding antibiotic performance enhancers to beef cattle which has created interest in the use of yeast cultures as an alternative. Yeast cultures such as Diamond V ‘XP’ (Rumenco) are produced by growing selected yeast strains (on a semi-solid medium under stressed conditions) which are then dried. Yeast cultures are now used in a considerable number of North American beef feed lots. The objective of this work was to evaluate the effect of feeding ‘XP’ Yeast to finishing beef cattle on a typical UK grass silage-based diet.

The Influence of a dietary supplement of a dried yeast culture on milk yield and composition in dairy cows on grass silage

1996 ◽  
Vol 1996 ◽  
pp. 75-75 ◽  
Author(s):  
P. Rowlinson ◽  
S.P. Marsh ◽  
C. Tufnell ◽  
W. Taylor
Keyword(s):  
Dairy Cows ◽  
Yeast Culture ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Holstein Friesian ◽  
Cow Performance ◽  
Semi Solid ◽  
Dietary Treatments ◽  
Effect Of Feeding

There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on diary cow performance. Yeast cultures such as Diamond V 'XP' are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. Yeast cultures are now used by a majority of the high yielding herds in North America (McCullough 1995). The objective of this work was to evaluate the effect of feeding 'XP' Yeast to a moderate-high yielding (X, 6800kg) herd of dairy cows fed a typical UK diet based on grass silage.72 recently calved Holstein-Friesian dairy cows were allocated to one of two dietary treatments on which they remained throughout 150 days of winter feeding. Both groups received ad libitum grass silage which had a Dry Matter of 224 g/Kg, an estimated ME of 10.8 MJ/Kg DM and a Crude Protein (CP) of 156 g/Kg DM.

scholarly journals Determination of the oenological properties of yeast strains isolated from spontaneously fermented grape musts obtained from cool climate grape varieties

2020 ◽  
Vol 246 (11) ◽  
pp. 2299-2307
Author(s):  
Monika Cioch-Skoneczny ◽  
Paweł Satora ◽  
Szymon Skoneczny ◽  
Aneta Pater
Keyword(s):  
Organic Acids ◽  
Wine Production ◽  
Amine Nitrogen ◽  
Alcohol Extract ◽  
Grape Must ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Organoleptic Characteristics ◽  
Grape Musts ◽  
Cool Climate

Abstract The international competitiveness of the wine sector and consumer demands for the unique wine styles pose challenges in improving the fermentation process. The basis of proper alcoholic fermentation is knowledge about how individual yeast strains interact with the aroma, taste and color of wine, what results in possibility to select species used as starter cultures. To use the value of non-Saccharomyces yeast strains in wine production and to minimize the possibility of wine deterioration, it is necessary to precisely recognize the yeast cultures present on the fruit of the vine and in grape must, as well as their metabolic properties. The aim of the study was to determine the oenological properties of yeasts isolated from spontaneously fermented grape musts obtained from cool climate grapes. For this purpose, Zweigelt grape must was fermented with yeast monocultures. Alcohol, extract, sugars, glycerol, total acidity and free amine nitrogen were analyzed in the obtained wines. Poor fermentation properties of yeast strains results in obtaining wines with relatively large amounts of residual sugars and low alcohol. A decrease in overall acidity was noted in sets with the participation of M. pulcherrima MG971264, while in other tests the opposite trend was observed. Although some microorganisms have the ability to assimilate organic acids found in wine, they are not able to carry out fermentation or they do it inefficiently. Solution to this problem may, therefore, be use of mixed cultures of noble and non-Saccharomyces yeast, what effectively reduce the concentration of organic acids, while not adversely affecting the organoleptic characteristics of the drink.

The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

2022 ◽  
Vol 1048 ◽  
pp. 476-484
Author(s):  
Vo Ngoc An ◽  
Van Thinh Pham ◽  
Vinh Long Do ◽  
Nguyen Quoc Duy ◽  
Thu Thuy Dang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Yeast Growth ◽  
Anaerobic Conditions ◽  
Wine Production ◽  
Fermentation Time ◽  
Artocarpus Heterophyllus ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is ​​fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

Production and separation of manganese peroxidase from heme amended yeast cultures

2007 ◽  
Vol 99 (3) ◽  
pp. 540-549 ◽  
Author(s):  
Fei Jiang ◽  
Puapong Kongsaeree ◽  
Rose Charron ◽  
Curtis Lajoie ◽  
Haowen Xu ◽  
...  
Keyword(s):  
Manganese Peroxidase ◽  
Yeast Cultures

An evaluation of a dried yeast culture on milk yield and composition in dairy cows fed grass and maize silage

1999 ◽  
Vol 1999 ◽  
pp. 84-84
Author(s):  
S. P. Williams ◽  
S. P. Marsh ◽  
D. Williams
Keyword(s):  
Dairy Cows ◽  
Solid Medium ◽  
Yeast Culture ◽  
Maize Silage ◽  
Grass Silage ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Cow Performance ◽  
Semi Solid ◽  
Effect Of Feeding

There is considerable interest in the effect of dietary supplementation with probiotics or yeast cultures on dairy cow performance. Yeast cultures such as Diamond V ‘XP’ are produced by growing selected yeast strains on a semi-solid medium under stressed conditions, which are then dried. They are now used by a majority of the high yielding herds in North America (McCullough, 1995) and have been shown to have a significant effect on butterfat and protein yield with grass silage fed UK dairy cows (Rowlinson et al., 1995). The objective of this work was to evaluate the effect of feeding a yeast culture to a medium-high yielding (8,100 kg) herd of dairy cows fed a diet based on grass and maize silage.

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