scholarly journals Inoculum Size and Age Studies on Single and Mixed Strain Fermentation of Grape Juice

2020 ◽  
Vol 14 (3) ◽  
pp. 2137-2145
Author(s):  
Sandeep Kaur ◽  
Karamjot Kaur ◽  
Bharat Bhushan ◽  
Manveer Kaur ◽  
Monika Hans
Keyword(s):  
Ethanol Concentration ◽  
Grape Juice ◽  
Age Effect ◽  
Inoculum Size ◽  
Phosphate Concentration ◽  
Inoculum Concentration ◽  
Fermentation Efficiency ◽  
Inoculum Age ◽  
Regular Trend ◽  
Age Studies

Single and mixed strain fermentation were compared to check the effect on properties of wine. Two strains of Saccharomyces cerevisiae (MTCC 11815 & MTCC 170) were used to study the effect of inoculum age and inoculum size on fermentation of grape juice. The inoculum sizes used were 2%, 5%, 10% and 15%, while inoculum age effect was studied using 24 h, 48 h and 60 h old inoculum. Fermentation efficiency of 77.2% was achieved in mixed strain culture using 15% inoculum, 17% initial sugars giving ethanol concentration of 6.70% (w/v) after 48 hrs. Fermentation efficiency of 84.65% was achieved with MTCC170 using 15% inoculum and 17% initial sugars giving ethanol concentration of 7.34% (w/v) in 48 hrs. Strain MTCC11815 produced 8.5% (w/v) ethanol from 17% initial sugars giving 98% efficiency using 2 and 5% inoculum. Concentration of phenolics increased with inoculum concentration while nitrogen and phosphates did not show any regular trend. The nitrogen and phosphate concentration was affected by type of strain rather than other factors.

scholarly journals Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production

AMB Express ◽  
2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Shunchang Pu ◽  
Yu Zhang ◽  
Ning Lu ◽  
Cuie Shi ◽  
Shoubao Yan
Keyword(s):  
Volatile Compounds ◽  
Rapd Analysis ◽  
Kluyveromyces Lactis ◽  
Inoculum Size ◽  
Fermentation Efficiency ◽  
Wickerhamomyces Anomalus ◽  
Yeast Strains ◽  
Saccharomyces Kudriavzevii ◽  
Pichia Kluyveri ◽  
The Impact

AbstractIn total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.

scholarly journals Multiresponse Optimization of Inoculum Conditions for the Production of Amylases and Proteases by Aspergillus awamori in Solid-State Fermentation of Babassu Cake

2011 ◽  
Vol 2011 ◽  
pp. 1-9 ◽  
Author(s):  
Aline Machado de Castro ◽  
Mariana Martins Pereira Teixeira ◽  
Daniele Fernandes Carvalho ◽  
Denise Maria Guimarães Freire ◽  
Leda dos Reis Castilho
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Desirability Function ◽  
Aspergillus Awamori ◽  
Inoculum Concentration ◽  
Simultaneous Production ◽  
Inoculum Age ◽  
Multiresponse Optimization ◽  
Propagation Medium ◽  
Babassu Cake

This work aimed at investigating the simultaneous production of amylases and proteases by solid-state fermentation (SSF) of babassu cake using Aspergillus awamori IOC-3914. By means of experimental design techniques and the desirability function, optimum inoculum conditions (C/N ratio of propagation medium, inoculum age, and concentration of inoculum added to SSF medium) for the production of both groups of enzymes were found to be 25.8, 28.4 h, and 9.1 mg g−1, respectively. Significant influence of both initial C/N ratio and inoculum concentration was observed. Optimum amylolytic activities predicted by this multiresponse analysis were validated by independent experiments, thus indicating the efficacy of this approach.

Paper Mulberry Fruit Juice: a Novel Biomass Resource For Bioethanol Production

2021 ◽  
Author(s):  
Pleasure Chisom Ajayo ◽  
Mei Huang ◽  
Li Zhao ◽  
Dong Tian ◽  
Qin Jiang ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Fruit Juice ◽  
Ethanol Concentration ◽  
Fuel Ethanol ◽  
Inoculum Size ◽  
Process Conditions ◽  
Mulberry Fruit ◽  
Biomass Resource ◽  
Yeast Concentration ◽  
First Time

Abstract By way of broadening the use of diverse sustainable bioethanol feedstocks, the potentials of Paper mulberry fruit juice (PMFJ), as a non-food, sugar-based substrate, was for the first time evaluated for fuel ethanol production. Without any external nutrient supplementation, the suitability of PMFJ was proven, as maximum ethanol concentration (56.4 g/L), and yield (0.39 g/g), were achieved within half a day of the start of fermentation, corresponding to a very high ethanol productivity of 4.7 g/L/hr. Using Response Surface Methodology, established potentials were further maximized through statistical optimization of process conditions of temperature (20 – 40 ⁰C), yeast concentration (0.5 – 2 g/L), and pH (4 – 6). At the optimal temperature of 30 ⁰C, inoculum size of 0.55 g/L, and pH of 5, ethanol concentration, productivity, and yield obtained were 73.69 g/L, 4.61 g/L/hr, and 0.48 g/g, respectively. Under this ideal process conditions, bioethanol from PMFJ compares favorably with typical sugar-based energy crops, highlighting its resourcefulness as a high value biomass resource for fuel ethanol production.

Effects of Water Temperature, Inoculum Concentration and Age, and Sanitizer Presence on Infection of Ceratocystis fimbriata, Causal Agent of Black Rot in Sweetpotato

Plant Disease ◽  
2020 ◽  
Author(s):  
Madison Stahr ◽  
Lina Quesada-Ocampo
Keyword(s):  
Water Temperature ◽  
Disease Incidence ◽  
Postharvest Disease ◽  
Black Rot ◽  
Storage Roots ◽  
Ceratocystis Fimbriata ◽  
Inoculum Concentration ◽  
Inoculum Age ◽  
Negative Controls ◽  
Water Treatments

Black rot, caused by Ceratocystis fimbriata, is a devastating postharvest disease of sweetpotato that recently re-emerged in 2014. Although the disease is known to develop in storage and during export to overseas markets, little is known as to how pathogen dispersal occurs. This study was designed to investigate dump tank water as a means of dispersal through four different types of water treatments: inoculum concentration (0, 5, 5 × 101, 5 × 102, and 5 × 103 spores/ml), inoculum age (0, 24, 48, 96, and 144 h), water temperature (10, 23, 35, and 45˚C), and presence of a water sanitizer (DryTec, Sanidate, FruitGard, and Selectrocide). Wounded and non-wounded sweetpotato storage roots were soaked in each water treatment for 20-min, stored at 29˚C for a 14-day period, and rated for disease incidence every other day. Disease was observed in sweetpotato storage roots in all water treatments tested, except in the negative controls. Disease incidence decreased with both inoculum concentration and inoculum age, yet values of 16.26% and up to 50% were observed for roots exposed to 5 spores/ml and 144 h water treatments, respectively. Sanitizer products that contained a form of chlorine as the active ingredient significantly reduced disease incidence in storage roots when compared to control roots and roots exposed to a hydrogen-peroxide based product. Finally, no significant differences in final incidence were detected in wounded sweetpotato storage roots exposed to water treatments of any temperature, but a significant reduction in disease progression was observed in the 45˚C treatment. These findings indicate that if packing line dump tanks are improperly managed, they can aid C. fimbriata dispersal through the build-up of inoculum as infected roots are unknowingly washed after storage. Chlorine-based sanitizers can reduce infection when applied after root washing and not in the presence of high organic matter typically found in dump tanks.

scholarly journals Improvement of lipase production from Geotrichum sp. in shaken flasks

2012 ◽  
Vol 18 (3) ◽  
pp. 459-464 ◽  
Author(s):  
Resende Maldonadoa ◽  
Luiz Pancieraa ◽  
Alves Macedob ◽  
Marcio Mazuttic ◽  
Francisco Maugeria ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Lipase Activity ◽  
Corn Steep Liquor ◽  
Lipase Production ◽  
Inoculum Size ◽  
Inoculum Age ◽  
Initial Ph ◽  
Oil Concentration ◽  
Inoculum Volume ◽  
Steep Liquor

This work is focused on the study of different variables on inoculum build-up aiming to improve the lipase production by Geotrichum sp. by means a sequential strategy of experimental design. The effects of inoculum size, corn steep liquor concentration, volume of inoculum, pH of medium, age of inoculum and soybean oil concentration on lipase activity were assessed by means of two factorial experimental designs. A maximum lipase activity of 35.20?0.8 U/mL was obtained with a inoculum composed of one circular area of 0.78cm2 containing spores, 50 mL of inoculum volume medium, 12 hours of inoculum age, 15% w/v of corn steep liquor concentration, 1.0%w/v of soybean oil concentration and initial pH 5.0 at 30?C and 150 rpm in flasks. This work showed that an enhancement of lipase activity can be obtained using a sequential statistical factorial approach to define the variables for inoculum build-up.

Optimization of Fermentation Conditions of Mead by Response Surface Methodology

2014 ◽  
Vol 881-883 ◽  
pp. 789-792
Author(s):  
Yong Zhang ◽  
Yao Qin Ai ◽  
Qi Wu ◽  
Cong Fa Li ◽  
Wen Xue Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ethanol Concentration ◽  
Ph Value ◽  
Phosphate Concentration ◽  
Diammonium Phosphate ◽  
Fermentation Conditions ◽  
Effects Of Ph ◽  
Optimization Of Fermentation ◽  
Optimum Extraction

The main aim of the present work was to optimize mead production using Response Surface Methodology. The effects of pH (X1:4–6), diammonium phosphate concentration (X2: 90–150g/hL), and temperature(X3: 24–32°C) on mead quality, concerning the final ethanol, was studied. The results showed that regression equation fit well with experimental data and the optimum extraction conditions determined in order to maximize the combined responses were pH value of 6.5, diammonium phosphate concentration of 150g/hL, temperature of 28°C. The mead produced under these conditions had the following characteristics: ethanol concentration of 9.3% and good flavor.

scholarly journals Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

2021 ◽  
Vol 43 ◽  
pp. e57275
Author(s):  
Salomão Rocha Martim ◽  
Larissa Svetlana Cavalcante Silva ◽  
Mircella Marialva Alecrim ◽  
Lorisa Simas Teixeira ◽  
Maria Francisca Simas Teixeira
Keyword(s):  
Temperature Stability ◽  
Iodoacetic Acid ◽  
Inoculum Size ◽  
Cultivation Medium ◽  
Fermentation Time ◽  
Milk Clotting ◽  
Inoculum Age ◽  
Initial Ph ◽  
Promising Source ◽  
Stability Effect

Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian rennet. The application of P. albidus milk-clotting proteases in cheese making has not yet been reported in the scientific literature. The aim of this study was to characterize the milk-clotting proteases of P. albidus and use these enzymes in the production of Minas frescal cheese. For the production of coagulating proteases, the mushroom was grown in açaí seeds supplemented with rice bran (10%, w/w). The parameters affecting the production of coagulant, such as inoculum size, fermentation time, initial pH of cultivation medium and age of the inoculum were evaluated. The coagulant extract obtained under optimal production conditions was evaluated for optimal pH and temperature, pH and temperature stability, effect of ions and inhibitors. Significant production of coagulating proteases was obtained under the following conditions: inoculum size (2.5%), fermentation time (10 days), initial pH of the cultivation medium (6), and inoculum age (10 days). The coagulant exhibited significant catalytic activity in pH 5.0 at 55°C, with stability at 45°C and was completely inhibited by iodoacetic acid. The milk-clotting proteases of P. albidus were efficient for making Minas frescal cheese that presented 55.0% of moisture, 20.0% of lipids and 17.20% of protein. Pleurotus albidus is a potential source of milk-clotting proteases that can be applied in dairy industry for production of fresh Minas frescal cheese.

Effect of Culture Conditions on Production of Xylanase by Trichoderma reesei

2013 ◽  
Vol 781-784 ◽  
pp. 856-860
Author(s):  
Rui Huang ◽  
Chao Zhang ◽  
Hui Tian ◽  
Ru Ming Zhao ◽  
Fa Shun Yu ◽  
...  
Keyword(s):  
Shear Stress ◽  
Trichoderma Reesei ◽  
Xylanase Activity ◽  
Culture Conditions ◽  
Inoculum Size ◽  
Fermentation Conditions ◽  
Inoculum Age ◽  
Initial Ph ◽  
Shake Flasks

Fermentation of xylanase produced by Trichoderma reesei was conducted in 250mL shake flasks. Several fermentation conditions was investigated that affected production of xylanase by Trichod erma reesei, including inoculum age, inoculum size, medium volume, shear stress, temperature, shaking speed and initial pH. Results showed that the the optimum culture conditions were as follows: inoculum age 45h, inoculum size 10%,medium volume 50mL/250mL, shaking speed 200rpm and initial pH4.0(natural). The maximum xylanase activity under each condition was occurred at 104h and the maximal activities can reach 1425.27U/mL.

scholarly journals Biotechnological recycling of byproducts in the rice soft beverage industry: a preliminary research

2021 ◽  
Vol 247 ◽  
pp. 01006
Author(s):  
Nadezhda Zhilinskaia ◽  
Rui Wang ◽  
Olga Ivanchenko ◽  
Petr Balanov ◽  
Irina Smotraeva
Keyword(s):  
Ethanol Concentration ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Fermentation Efficiency ◽  
New Methods ◽  
Beverage Industry ◽  
Fermentation Parameters ◽  
Adaptive Reactions ◽  
Rectification Process ◽  
Total Yeast

The use of industrial waste as the secondary raw materials is relevant all over the world. The rice sediment is a byproduct of the rice soft beverage industry. The rice mash was obtained by the rice sediment fermentation with α-amylase and ethanol yeast Saccharomyces cerevisiae. The rice wort fermentation efficiency was estimated by rice mash ethanol concentration, the visible mass concentration of mash dry substances, mash acidity, total yeast number and yeast budding, yeast cell area. The most intensive fermentation was in the sample with α-amylase. On the 7th day of fermentation, the alcohol concentration in this sample was 5.28volume (%), which is 5 times more than in the sample without α-amylase. Digital morphometric characteristics of yeast correlated with actual fermentation parameters, reflecting yeast adaptive reactions at various ethanol technological stages. The rice mash can be used in the rectification process to obtain new products - ethanol distillate or bioethanol. New methods and expanding technologies for biotechnological rice sediment recycling are required in this field of research.

scholarly journals Production of Biocellulosic Ethanol from Wheat Straw

10.14311/1542 ◽  
2012 ◽  
Vol 52 (3) ◽  
Author(s):  
W. Ali Ismail ◽  
R. Rasul Braim ◽  
K. Aziz Ketuly ◽  
D. Siti Shamsiah Awang Bujag ◽  
Zainudin Arifin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acid Hydrolysis ◽  
Wheat Straw ◽  
Ethanol Concentration ◽  
Fermentation Inhibitors ◽  
Two Stage ◽  
Fermentation Efficiency ◽  
Lignocellulosic Feedstock ◽  
The World ◽  
Ethanol Yields

Wheat straw is an abundant lignocellulosic feedstock in many parts of the world, and has been selected for producing ethanol in an economically feasible manner. It contains a mixture of sugars (hexoses and pentoses).Two-stage acid hydrolysis was carried out with concentrates of perchloric acid, using wheat straw. The hydrolysate was concentrated by vacuum evaporation to increase the concentration of fermentable sugars, and was detoxified by over-liming to decrease the concentration of fermentation inhibitors. After two-stage acid hydrolysis, the sugars and the inhibitors were measured. The ethanol yields obtained from by converting hexoses and pentoses in the hydrolysate with the co-culture of Saccharomyces cerevisiae and Pichia stipites were higher than the ethanol yields produced with a monoculture of S. cerevisiae. Various conditions for hysdrolysis and fermentation were investigated. The ethanol concentration was 11.42 g/l in 42 h of incubation, with a yield of 0.475 g/g, productivity of 0.272 gl ·h, and fermentation efficiency of 92.955 %, using a co-culture of Saccharomyces cerevisiae and Pichia stipites

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