scholarly journals CHARACTERIZATION AND TREATMENT OF ODOROUS FOOD FERMENTATION PROCESS EMISSIONS VIA PILOT-SCALE BIOFILTER

2017 ◽  
Author(s):  
ILKER AKMIRZA ◽  
KADIR ALP ◽  
MUSTAFA TURKER ◽  
SAADET ETLI ◽  
MERVE YILMAZ
Keyword(s):  
Fermentation Process ◽  
Pilot Scale ◽  
Food Fermentation

Effect of addition of anaerobic fermented OFMSW (organic fraction of municipal solid waste) on biological nutrient removal (BNR) process: preliminary results

1998 ◽  
Vol 38 (1) ◽  
pp. 327-334 ◽  
Author(s):  
P. Pavan ◽  
P. Battistoni ◽  
P. Traverso ◽  
A. Musacco ◽  
F. Cecchi
Keyword(s):  
Nutrient Removal ◽  
Fermentation Process ◽  
Organic Waste ◽  
Anaerobic Fermentation ◽  
Pilot Scale ◽  
Biological Nutrient Removal ◽  
Organic Fraction ◽  
P Release ◽  
Pure Methanol ◽  
P Removal

The paper presents results coming from experiments on pilot scale plants about the possibility to integrate the organic waste and wastewater treatment cycles, using the light organic fraction produced via anaerobic fermentation of OFMSW as RBCOD source for BNR processes. The effluent from the anaerobic fermentation process, with an average content of 20 g/l of VFA+ lactic acid was added to wastewater to be treated in order to increase RBCOD content of about 60-70 mg/l. The results obtained in the BNR process through the addition of the effluent from the fermentation unit are presented. Significant increase of denitrification rate was obtained: 0.06 KgN-NO3/KgVSS d were denitrified in the best operative conditions studied. -Vmax shows values close to those typical of the pure methanol addition (about 0.3 KgN-NO3/KgVSS d). A considerable P release (35%) was observed in the anaerobic step of the BNR process, even if not yet a completely developed P removal process.

scholarly journals Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae

2013 ◽  
Vol 2013 ◽  
pp. 1-13 ◽  
Author(s):  
Cecilia Díaz ◽  
Ana María Molina ◽  
Jörg Nähring ◽  
Rainer Fischer
Keyword(s):  
Dynamic Behavior ◽  
Fermentation Process ◽  
Pilot Scale ◽  
Wine Fermentation ◽  
Lag Phase ◽  
Wild Yeast ◽  
Spoilage Yeasts ◽  
Wild Yeasts ◽  
Red Grape ◽  
Grape Varieties

We studied the dynamic behavior of wild yeasts during spontaneous wine fermentation at a winery in the Valais region of Switzerland. Wild yeasts in the winery environment were characterized using a PCR-RFLP method. Up to 11 different yeast species were isolated from the vineyard air, whereas only seven were recovered from the grapes surface. We initially investigated a cultureindependent method in pilot-scale steel fermentation tanks and found a greater diversity of yeasts in the musts from two red grape varieties compared to three white grape varieties. We found that the yeastsMetschnikowia pulcherrima,Rhodotorula mucilaginosa,Pichia kluyveri,P. membranifaciensandSaccharomyces cerevisiaeremained active at the end of the fermentation. We also studied the dynamic behavior of yeasts in Qvevris for the first time using a novel, highlysensitive quantitative real-time PCR method. We found that non-Saccharomycesyeasts were present during the entire fermentation process, withR. mucilaginosaandP. anomalathe most prominent species. We studied the relationship between the predominance of different species and the output of the fermentation process. We identified so-called spoilage yeasts in all the fermentations, but high levels of acetic acid accumulated only in those fermentations with an extended lag phase.

scholarly journals The Chemical Fermentation Process Properties, Bioactive Compounds, and Health Benefits of Fruit Vinegars in Pilot-Scale in Thailand

2021 ◽  
Vol 18 (4) ◽  
Author(s):  
Wilawan BOONSUPA
Keyword(s):  
Acetic Acid ◽  
Bioactive Compounds ◽  
Fermentation Process ◽  
Raw Materials ◽  
Health Benefits ◽  
Liquid Product ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
Pilot Scale ◽  
Total Phenolic

Vinegar is a liquid product produced from alcoholic and acetous fermentation. Vinegar contains acetic acid and bioactive compounds, which are brewed by liquid-state and solid-state fermentation techniques. This study reviews chemical fermentation process properties, bioactive compounds, and health benefits of fruit vinegars in Thailand. Chemical properties are the alcohol percentage and acetic acid percentage of vinegar. Bioactive compounds include antioxidant activity and total phenolic content, which have the role of antioxidative activity, blood pressure and glucose control, and anti-tumor. However, further studies are needed to find the new fruit raw materials to produce fruit vinegar which have more bioactive compound and more good taste.

scholarly journals Construction of synthetic microbiota for reproducible flavor metabolism in Chinese light aroma type liquor produced by solid-state fermentation

2019 ◽  
Author(s):  
Shilei Wang ◽  
Qun Wu ◽  
Yao Nie ◽  
Yan Xu
Keyword(s):  
Fermentation Process ◽  
System Level ◽  
Flavor Compounds ◽  
Fermented Foods ◽  
Natural Fermentation ◽  
Food Fermentation ◽  
Core Microbiota ◽  
The Core ◽  
Natural Microbiota ◽  
Dynamic Profile

ABSTRACTNatural microbiota plays an essential role in flavor compounds producing for traditional food fermentation. Whereas, the fluctuation of natural microbiota results in the inconstancy of food quality. Thus, it is critical to reveal the core microbiota for flavor compounds producing and construct a synthetic core microbiota for constant food fermentation. Here, we revealed the core microbiota based on their flavor-producing and co-occurrence performance, using Chinese light aroma type liquor as a model system. Five genera were identified to be the core microbiota, including Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida. The synthetic core microbiota of these five genera presented a reproducible dynamic profile with that in the natural microbiota. Monte Carlo test showed that the interpretation of five environmental factors (lactic acid, ethanol and acetic acid contents, moisture and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), which was similar with that in the natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. It is of great significance for the tractable and constant production of various fermented foods.IMPORTANCEThe transformation from natural fermentation to synthetic fermentation is essential to construct a constant food fermentation process, which is the premise for stably making high-quality food. According to the functions of flavor-producing and co-occurring in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light aroma type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compounds production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota, but also be beneficial for constructing a tractable and reproducible food fermentation process.

scholarly journals Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

2019 ◽  
Vol 85 (10) ◽  
Author(s):  
Shilei Wang ◽  
Qun Wu ◽  
Yao Nie ◽  
Jianfeng Wu ◽  
Yan Xu
Keyword(s):  
Fermentation Process ◽  
Flavor Compounds ◽  
Flavor Compound ◽  
Content Type ◽  
Natural Fermentation ◽  
Food Fermentation ◽  
Core Microbiota ◽  
The Core ◽  
Natural Microbiota ◽  
Dynamic Profile

ABSTRACT Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods. IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

scholarly journals High Gravity Fermentation of Sugarcane Bagasse Hydrolysate by Saccharomyces pastorianus to Produce Economically Distillable Ethanol Concentrations: Necessity of Medium Components Examined

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 8 ◽  
Author(s):  
Sarah W. Harcum ◽  
Thomas P. Caldwell
Keyword(s):  
Sugarcane Bagasse ◽  
Fermentation Process ◽  
Xylose Isomerase ◽  
Pilot Scale ◽  
Ethanol Productivity ◽  
High Gravity ◽  
Two Stage ◽  
Sugarcane Bagasse Hydrolysate ◽  
Lower Productivity ◽  
Saccharomyces Pastorianus

A major economic obstacle in lignocellulosic ethanol production is the low sugar concentrations in the hydrolysate and subsequent fermentation to economically distillable ethanol concentrations. We have previously demonstrated a two-stage fermentation process that recycles xylose with xylose isomerase to increase ethanol productivity, where the low sugar concentrations in the hydrolysate limit the final ethanol concentrations. In this study, three approaches are combined to increase ethanol concentrations. First, the medium-additive requirements were investigated to reduce ethanol dilution. Second, methods to increase the sugar concentrations in the sugarcane bagasse hydrolysate were undertaken. Third, the two-stage fermentation process was recharacterized with high gravity hydrolysate. It was determined that phosphate and magnesium sulfate are essential to the ethanol fermentation. Additionally, the Escherichia coli extract and xylose isomerase additions were shown to significantly increase ethanol productivity. Finally, the fermentation on hydrolysate had only slightly lower productivity than the reagent-grade sugar fermentation; however, both fermentations had similar final ethanol concentrations. The present work demonstrates the capability to produce ethanol from high gravity sugarcane bagasse hydrolysate using Saccharomyces pastorianus with low yeast inoculum in minimal medium. Moreover, ethanol productivities were on par with pilot-scale commercial starch-based facilities, even when the yeast biomass production stage was included.

scholarly journals Implementation and process analysis of pilot scale multi-phase anaerobic fermentation and digestion of faecal sludge in Ghana

2017 ◽  
Vol 1 ◽  
pp. 10
Author(s):  
Justin Shih ◽  
Ato Fanyin-Martin ◽  
Edris Taher ◽  
Kartik Chandran
Keyword(s):  
Process Model ◽  
Fermentation Process ◽  
Volatile Fatty Acids ◽  
Anaerobic Fermentation ◽  
Management Practice ◽  
Process Analysis ◽  
Pilot Scale ◽  
Model Framework ◽  
Capital Costs ◽  
Faecal Sludge

Background.  In Ghana, faecal sludge (FS) from on-site sanitation facilities is often discharged untreated into the environment, leading to significant insults to environmental and human health. Anaerobic digestion offers an attractive pathway for FS treatment with the concomitant production of energy in the form of methane. Another innovative option includes separating digestion into acidogenesis (production of volatile fatty acids (VFA)) and methanogenesis (production of methane), which could ultimately facilitate the production of an array of biofuels and biochemicals from the VFA. This work describes the development, implementation and modeling based analysis of a novel multiphase anaerobic fermentation-digestion process aimed at FS treatment in Kumasi, Ghana.  Methods.  A pilot-scale anaerobic fermentation process was implemented at the Kumasi Metropolitan Assembly’s Oti Sanitary Landfill Site at Adanse Dompoase.  The process consisted of six 10 m3 reactors in series, which were inoculated with bovine rumen and fed with fecal sludge obtained from public toilets.  The performance of the fermentation process was characterized in terms of both aqueous and gaseous variables representing the conversion of influent organic carbon to VFA as well as CH4.  Using the operating data, the first-ever process model for FS fermentation and digestion was developed and calibrated, based on the activated sludge model framework. Results and Conclusions.  This work represents one of the first systematic efforts at integrated FS characterization and process modeling to enable anaerobic fermentation and digestion of FS. It is shown that owing to pre-fermentation of FS in public septage holding tanks, one could employ significantly smaller digesters (lower capital costs) or increased loading capabilities for FS conversion to biogas or VFA. Further, using the first-ever calibrated process model for FS fermentation and digestion presented herein, we expect improved and more mechanistically informed development and application of different process designs and configurations for global FS management practice.

Covering dairy slurry stores with hydrophobic fertilisers reduces greenhouse gases and other polluting gas emissions

2008 ◽  
Vol 48 (2) ◽  
pp. 202 ◽  
Author(s):  
Naohisa Sakamoto ◽  
Masayuki Tani ◽  
Ian A. Navarrete ◽  
Masanori Koike ◽  
Kazutaka Umetsu
Keyword(s):  
Nitrous Oxide ◽  
Calcium Carbonate ◽  
High Activity ◽  
Fermentation Process ◽  
Ammonium Phosphate ◽  
Pilot Scale ◽  
The Novel ◽  
Gas Emissions ◽  
Reduction Of Emissions ◽  
Nutritional Constituents

The objectives of this study were to verify the effects of using various types of hydrophobic fertilisers to cover dairy slurry on polluting gas emissions and to evaluate the mechanisms by which the reduction of emissions occurred. The hydrophobic fertilisers were prepared by mixing finely ground chemical fertilisers (SP, superphosphate; CC, calcium carbonate; and AP + AS, a mixture of ammonium phosphate and ammonium sulfate) with hydrophobic silica (8% w/w) to make the cover moisture-proof and thus able to float on the slurry. Laboratory trials were carried out for 13 days using a pilot scale device. The cumulative volumes of the NH3 and CH4 gases emitted from the digested slurry were considerably higher than those from the raw slurry. In contrast, the volumes of CO2 and H2S gases emitted from the digested slurry were lower than those from the raw slurry. Nitrous oxide was not detected in the present study. The hydrophobic fertilisers composed of SP and AP + AS remarkably reduced the NH3 and CH4 emissions from the digested slurry. None of the fertilisers had an effect on the emissions of CO2 from the raw slurry, but when the digested slurry was covered with the SP and AP + AS fertilisers, an increase in the cumulative volumes of CO2 emissions was induced compared with the control slurry (uncovered), probably due to the relatively high activity of methane-oxidising bacteria. The CC and SP fertilisers were able to reduce the H2S emissions from the raw dairy slurry. The effect of the novel covers on greenhouse gas and other polluting gas emissions varied with the types of chemical fertilisers, depending on acidity or alkalinity, solubility, and the ability to adsorb these gases. The partial dissolution of the nutritional constituents under the hydrophobic fertiliser covering produced changes in the fermentation process of the dairy slurry during storage and consequent gas emissions.

Sign in / Sign up

Export Citation Format

Share Document