scholarly journals Sophorolipids Production from Oil Cake by Solid-State Fermentation. Inventory for Economic and Environmental Assessment

2021 ◽  
Vol 3 ◽  
Author(s):  
Alejandra Rodríguez ◽  
Teresa Gea ◽  
Xavier Font
Keyword(s):  
Solid State ◽  
Organic Compounds ◽  
Solid State Fermentation ◽  
Circular Economy ◽  
Study Data ◽  
Support Material ◽  
Environmental Assessments ◽  
Reactor Volume ◽  
Requirements Process ◽  
Volatile Organic

Biosurfactants are being proposed as a substitute for surfactants in the framework of a circular economy strategy. Sophorolipids (SL) are a type of biosurfactant produced by yeast that can be produced through submerged or solid-state fermentation (SSF) processes. Even though sophorolipids are being produced at full scale, through submerged fermentations, environmental and technoeconomic information regarding its production through SSF is unavailable. An inventory of data necessary to perform preliminary economic and environmental assessments is presented in this study. Data was obtained from three SSF processes at 22-L reactor volume and from two SSF processes at 100-L reactor volume, using winterization oil cake and molasses as substrates, wheat straw as support material, and Starmerella bombicola as SL producing yeast. The effect of increasing the operation scale was assessed. Besides presenting parameters such as inoculum production, initial mass of substrates, and airflow requirements; process emissions (NH3, Volatile Organic Compounds, N2O, SH2 and CH4) and the biogas potential of the spent fermentation solids were also presented.

scholarly journals Molecular-level electrochemical doping for fine discrimination of volatile organic compounds in organic chemiresistors

2020 ◽  
Vol 8 (33) ◽  
pp. 16884-16891 ◽  
Author(s):  
Sooncheol Kwon ◽  
Yusin Pak ◽  
Bongseong Kim ◽  
Byoungwook Park ◽  
Jehan Kim ◽  
...  
Keyword(s):  
Ionic Liquid ◽  
Solid State ◽  
Organic Compounds ◽  
Room Temperature ◽  
Molecular Level ◽  
Interfacial Area ◽  
Volatile Organic ◽  
Molecular Scale ◽  
Ppm Level ◽  
State Ionic

A blend of π-CPs and a solid-state ionic liquid provides an enlarged interfacial area at the molecular scale, thereby enabling two-terminal organic chemiresistors (TOCs) with fine discriminatory abilities for sub-ppm-level VOCs at room temperature.

Extracellular L-asparaginase production in solid-state fermentation by using sugarcane bagasse as support material

2019 ◽  
Vol 49 (4) ◽  
pp. 328-333
Author(s):  
J. J. Muso Cachumba ◽  
R. Terán Hilares ◽  
L. P. Brumano ◽  
P. R. F. Marcelino ◽  
F. A. F. Antunes ◽  
...  
Keyword(s):  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Support Material

scholarly journals Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1029
Author(s):  
Yu Xiao ◽  
Yuxin Huang ◽  
Yulian Chen ◽  
Ziyi Fan ◽  
Ruyang Chen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Black Soybean ◽  
Volatile Organic

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

Drastic solid-state luminescence color tuning of an archetypal Ir(iii) complex using polyoxometalates and its application as a vapoluminescence chemosensor

2016 ◽  
Vol 4 (48) ◽  
pp. 11392-11395 ◽  
Author(s):  
P. Bolle ◽  
H. Serier-Brault ◽  
R. Génois ◽  
E. Faulques ◽  
A. Boulmier ◽  
...  
Keyword(s):  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Color Tuning ◽  
Volatile Organic ◽  
State Luminescence ◽  
Luminescence Color

New assemblies based on the archetypal [IrIII(ppy)2(bpy)]+ complex and a series of polyoxometalates exhibit highly tunable phosphorescence and vapoluminescence properties for detection of volatile organic compounds.

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