Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase

2012 ◽  
Vol 550-553 ◽  
pp. 1080-1084
Author(s):  
Hui Bo Luo ◽  
Chun Hui Wei ◽  
Xian Ling Yuan
Keyword(s):  
Acetic Acid ◽  
Identification System ◽  
Higher Alcohols ◽  
Automated Identification ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Geobacillus Thermoglucosidasius ◽  
Fermentation Temperature ◽  
Initial Ph

The metabolites characteristics of a bacteria producing esterifying synthetase in different fermentation conditions were studied. A bacteria strain producing esterifying enzyme was isolated from Luzhou-flavor Daqu and it was identified by Biolog Microbes automated identification System. Fermentation conditions such as fermentation time, fermentation initial pH and fermentation temperature were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Geobacillus thermoglucosidasius. With the prolonging of fermentation time, methanol and various higher alcohols were gradually decreased and even disappeared, but the esters were gradually increased. With the rise of fermentation initial pH, the acids were decreased. When initial pH was 7.5, more esters were produced, but some metabolites were not changed with the initial pH of fermentation, such as acetic acid, acetaldehyde, 3-methyl butanol and 3-Hydroxy-2-butanone etc. With the increase of fermentation temperature, the alcohols and acids kinds increased. When the fermentation temperature was 35°C, the more esters were produced.

scholarly journals Preparation and Antioxidant Activity of Purple Potato Wine

2015 ◽  
Vol 9 (1) ◽  
pp. 282-287 ◽  
Author(s):  
Liu Zhong-hua ◽  
Guo Jie
Keyword(s):  
Antioxidant Activity ◽  
Superoxide Anion ◽  
Sugar Content ◽  
Raw Material ◽  
Wine Production ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Fermentation Temperature ◽  
Initial Ph ◽  
Yeast Inoculum

Purple potatoes were used as raw material to study the purple potato wine production process and antioxidant activity. This paper analyzed different fermentation time, fermentation temperature, yeast inoculum, initial pH, the initial sugar content on alcohol and anthocyanin contents of purple potato wine by single factor experiments and response surface methodology(RSM). The results showed that the optimum fermentation conditions of purple potato wine were as follows: fermentation temperature was 26oC, yeast inoculum was 0.15%, fermentation time was 7 d, initial pH was 3.0 and initial sugar content was 11 %. Under these conditions the alcohol and anthocyanin contents of purple potato wine could reach 10.55%/Vol and 6.42 μg/mL, respectively. The purple potato wine was purple, bright in colour, pleasant fragrance and pure taste. Prepared purple potato wine had the ability of reducing Fe3+ and scavenging superoxide anion radicals, which meant that purple potato wine had certain antioxidant activity.

Optimization of Antihypertensive Peptide Preparation by Lactobacillus plantarum Fermentation of Soy Whey

2021 ◽  
Vol 15 (2) ◽  
pp. 238-243
Author(s):  
Lebin Yin ◽  
Yali Liu ◽  
Ping He ◽  
Lele Li ◽  
Jing Wu ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Antihypertensive Activity ◽  
Process Conditions ◽  
Fermentation Time ◽  
Glucose Addition ◽  
Fermentation Temperature ◽  
Significant Difference ◽  
Initial Ph ◽  
Antihypertensive Peptides

To optimize the process conditions of preparation of antihypertensive peptides from the soybean whey fermented by Lactobacillus plantarum, based on the single factor, the response surface method was used and its antihypertensive activity in vitro was studied. The results of variance analysis showed that the order affecting the polypeptide yield was: the initial pH > fermentation time > fermentation temperature > glucose addition. The model regression analysis showed that the optimal conditions for the production of antihypertensive peptides by Lactobacillus plantarum were as follows: fermentation temperature was 37 °C, fermentation time was 17 h, the initial pH of fermentation was 6.4, the amount of glucose addition was 1.50%, the polypeptide yield was 62.53% and the predicted value was 61.61%, with no significant difference (P > 0.05). In vitro, antihypertensive activity results showed that the angiotensin-converting enzyme (ACE) inhibition rate of fermented soy whey peptides was 85.77%. The results provided the theoretical basis for the high-value development and utilization of soy whey.

Isolation and Identification of a Mold Strain Producing Esterifying Synthetase and Study on its Metabolies

2011 ◽  
Vol 236-238 ◽  
pp. 2460-2463
Author(s):  
Dan Huang ◽  
Yu Long Chu ◽  
Zhi Chao Shang ◽  
Yu Long Li ◽  
Zhong Ming Lu
Keyword(s):  
Carbon Source ◽  
Isoamyl Alcohol ◽  
Carbon Chain ◽  
Butyl Alcohol ◽  
Culture Conditions ◽  
Identification System ◽  
Culture Temperature ◽  
Automated Identification ◽  
Isolation And Identification ◽  
Fermentation Time

The metabolies characterization of mold producing esterifying synthetase of different culture conditions were studied. A mold strain producing esterifying enzyme was isolated from Luzhou-flavor DaQu and it was identified by Biolog Microbes automated identification System. Culture conditions such as culture temperature, fermentation time and carbon source were changed. The fermentatiom broth was extracted by ethanol and analyzed by GC-MS. The results showed that the strain was Aspergillus flavus. When the culture temperature increased, the molecular weight of its metabolites increased, the synthesis of high alcohol increased too, and their carbon chain lengthened gradually. When incubation time was prolonged, the varying law of the synthesis of its metabolites was alcohols-acid-ester, the metabolites with longer carbon chain produced earlier than the metabolites with shorter carbon chain. When the carbon source were starch, sucrose and bran, n-butyl alcohol and isoamyl alcohol were the common metabolites. When the carbon source was sucrose, most of the metabolites were alcohol and acid with shorter carbon chain. When the carbon source was starch, diethyl succinate was produced. When the carbon source was bran, the metabolites were less.

Study on the Optimization of Fermentation Conditions for Actinomycete F10

2011 ◽  
Vol 480-481 ◽  
pp. 148-152
Author(s):  
Lei Yang ◽  
Guo Ying Zhou ◽  
Guang Tao Song
Keyword(s):  
Antimicrobial Activity ◽  
Dry Weight ◽  
Fermentation Medium ◽  
Fermentation Time ◽  
Nutritional Factors ◽  
Fermentation Conditions ◽  
Antimicrobial Substances ◽  
Initial Ph ◽  
Optimization Of Fermentation ◽  
Fermentation Media

In order to improve the yield of antimicrobial substances extracted from actinomycetes F10 strains fermentation, antimicrobial activity and cell dry weight were taken as the main indicators, we studied the effects on F10 strain’s biological activity of the different fermentation media, different carbon, nitrogen and other nutrients factor, and the initial pH and other non-nutritional factors. The results showed that the optimum fermentation medium is: yeast extract 0.5%, glucose 1%, KH2PO4 0.1%, NaCl 0.1%, CaCO30.3%, pH natural. Strain F10 optimal fermentation conditions were: initial pH 7.0, fermentation time 168h.

scholarly journals Optimizing the Fermentation Conditions and Determining the Disease Control and Growth Promotion Function of Bacillus Amyloliquefaciens 3-5

2021 ◽  
Author(s):  
Ting Ma ◽  
Chengde Yang ◽  
Fengfeng Cai ◽  
Lingxiao Cui ◽  
Zhezhe Li ◽  
...  
Keyword(s):  
Bacillus Amyloliquefaciens ◽  
Corn Starch ◽  
Growth Promotion ◽  
Plant Diseases ◽  
Rice Hull ◽  
Control Effect ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Initial Ph ◽  
Solids Content

Abstract Bacillus spp. are helping to develop towards sustainable agriculture and have become a research hotspot in the field of plant pathology because they have great development potential such as control fungal plant diseases. Bacillus Amyloliquefaciens 3-5 was used as antagonistic bacteria in this experiment. The optimal medium for solid-state fermentation of B. amyloliquefaciens 3-5 contained bran (35%), rice hull powder (40%), corn gluten (20%), bean flour (15%), corn starch (1.5%), beef extract (2.5%) and MgSO4 (1.5%), and the optimal fermentation conditions included an inoculum of 6%, a solids content of 36 g/L, a feed-to-water ratio of 1:1, a fermentation temperature of 32 ℃, an initial pH of 7.0 and fermentation time of 44 h. When the dosage of the B. amyloliquefaciens 3-5 agent was 10%, the thick stems, root length and plant height of cucumber were significantly higher than those of the control (P＜0.05), and the growth rates were 77.45 %, 35.77 %, and 53.33 %, respectively in pot experiments. Compared with the control, and the preventive effect and therapeutic effect on cucumber Fusarium wilt were 72.09 % and 48.83 % by the application of B. amyloliquefaciens 3-5 agent，which showed that cucumber Fusarium wilt was successfully controlled by a newly isolated strain of B. Amyloliquefaciens 3-5. These results suggested that the prevention and control effect of B. amyloliquefaciens 3-5 agent on cucumber Fusarium wilt could not be underestimated.

scholarly journals FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 894
Author(s):  
Johannes Pitsch ◽  
Georg Sandner ◽  
Jakob Huemer ◽  
Maximilian Huemer ◽  
Stefan Huemer ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Low Temperature ◽  
Quantitative Assessment ◽  
Bakery Products ◽  
Fermentation Products ◽  
Fermentation Temperature ◽  
Digestive Disorders ◽  
Irritable Bowel

Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to levels below those in rye (−81%; −97%) and wheat (−90%; −76%) flours. The fermentation temperature influenced the sourdough acetic acid to lactic acid ratios (4:1 at 4 °C; 1:1 at 10 °C). The rye sourdough contained high levels of beneficial arabinose (28.92 g/kg) and mannitol (20.82 g/kg). Our study contributes in-depth knowledge of low-temperature sourdough fermentation in terms of effective FODMAP reduction and concurrent production of desirable fermentation byproducts.

Optimization of Fermentation Conditions for Blue Pigment Production by Bacterial Strain T2013

2014 ◽  
Vol 1073-1076 ◽  
pp. 286-291
Author(s):  
Yong Zuo ◽  
Peng Jiang ◽  
Xiao Long Wang ◽  
Bin Fu ◽  
Xiao Long Yang ◽  
...  
Keyword(s):  
Bacterial Strain ◽  
Orthogonal Test ◽  
Blue Pigment ◽  
Liquid Volume ◽  
Initial Value ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Inoculum Volume ◽  
Optimization Of Fermentation ◽  
Single Factor Experiment

The fermentation conditions of Bacterial Strain T2013 were studied. The fermentation conditions of T2013 were investigated with single-factor experiment. In addition to, the fermentation conditions were optimized through the orthogonal test. The results showed the highest production of blue pigment was obtained on condition that fermentation time was 2d, the liquid volume was 50ml in the 250ml shake-flask, the inoculum volume was 2%, the initial value of pH was 7.6, fermentation temperature was 37°C and the speed was 150r/min.The fermentation conditions of Bacterial Strain T2013 were preliminarily determined,whichprovides a theoretical basis for the industrial production of blue pigment.

Research on Ethanol Production by Biological Fermentation of Potato Pulp

2013 ◽  
Vol 805-806 ◽  
pp. 281-285
Author(s):  
Zhong Xu
Keyword(s):  
Chemical Composition ◽  
Ethanol Production ◽  
Production Rate ◽  
Liquid Ratio ◽  
Fermentation Time ◽  
Potato Pulp ◽  
Fermentation Temperature ◽  
Ethanol Production Rate ◽  
Solid Liquid

Bioconversion of potato pulp to fuel ethanol, analysing the potato pulp chemical composition and determining the potato pulp in the role of microorganism produce ethanol under the best conditions is the major research. An analysis of the chemical composition of potato pulp showed that : the basic ingredients are Protein (9.72%), Starch (25.52%), Cellulose (17.90%). The effects of ethanol production rate of solid-liquid ratio, fermentation temperature, inoculumconcertration, fermentation time. The results showed that: the best conditions producting ethanol from potato pulp obtained by single factor experiments are: solid-liquid ratio: 1:15, fermentation temperature: 35°C, inoculumconcertration: 3mL, fermentation time: 20h. Under this occasion, the ethanol production rate was 0.183mL·g-1.

Optimization of the Fermentation Conditions for 1-Deoxynojirimycin Production by Streptomyces lawendulae Applying the Response Surface Methodology

2011 ◽  
Vol 7 (3) ◽  
Author(s):  
Zhao-Jun Wei ◽  
Le-Chun Zhou ◽  
Hua Chen ◽  
Gui-Hai Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Starch Content ◽  
Ultra Violet ◽  
Soluble Starch ◽  
High Yield ◽  
Yield Strain ◽  
Fermentation Time ◽  
Ethyl Sulfate ◽  
Initial Ph

Moranoline (1-Deoxynojirimycin, DNJ) is a piperidine alkaloid, and shows high inhibit activities to glucoamylase and ?-glucosidase. One DNJ high-yield strain of Streptomyces lawendulae was obtained after isolated form soil and mutated with the ultra violet (UV) and ethyl sulfate (DES), which named as TB-412, and can produce DNJ with 35.925 mg/L. Response surface methodology (RSM) was applied to optimize the parameters of DNJ yield from S. lawendulae TB-412. The effects of independent variables of fermentation, including time, temperature, initial pH and the soluble starch content were investigated. The statistical analysis showed that the fermentation time, pH and the soluble starch content, and the quadratics of time, temperature, pH and the soluble starch content, as well as the interactions between fermentation time and pH, and time and the soluble starch content, showed significant effects on DNJ yield. The optimal process parameters for DNJ production within the experimental range of the variables researched was at 11d, 27 °C, pH 7.5, and 8% soluble starch content. At this condition, the DNJ yield was predicted to be 42.875 mg/L.

scholarly journals Marine Network Protocols and Security Risks

2021 ◽  
Vol 1 (2) ◽  
pp. 239-251
Author(s):  
Ky Tran ◽  
Sid Keene ◽  
Erik Fretheim ◽  
Michail Tsikerdekis
Keyword(s):  
Network Protocols ◽  
Network Protocol ◽  
Identification System ◽  
Automated Identification ◽  
Security Risks ◽  
Domain Specific ◽  
Protocol Security ◽  
Challenges And Opportunities

Marine network protocols are domain-specific network protocols that aim to incorporate particular features within the specialized marine context that devices are implemented in. Devices implemented in such vessels involve critical equipment; however, limited research exists for marine network protocol security. In this paper, we provide an analysis of several marine network protocols used in today’s vessels and provide a classification of attack risks. Several protocols involve known security limitations, such as Automated Identification System (AIS) and National Marine Electronic Association (NMEA) 0183, while newer protocols, such as OneNet provide more security hardiness. We further identify several challenges and opportunities for future implementations of such protocols.

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