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PubMed2001

Optimisation of fermentation conditions for gluconic acid production by a mutant of Aspergillus niger.

Aspergillus niger ORS-4, isolated from the sugarcane industry waste materials was found to produce notable level of gluconic acid. From this strain, a mutant Aspergillus niger ORS-4.410 having remarkable increase in gluconic acid production was isolated and compared for fermentation properties. Among the various substrates used, glucose resulted into maximum production of gluconic acid (78.04 g/L). 12% concentration led to maximum production. Effect of spore age and inoculum level on fermentation indicated an inoculum level of 2% of the 4-7 days old spores were best suited for gluconic acid production. Maximum gluconate production could be achieved after 10-12 days of the fermentation at 30 degrees C and at a pH of 5.5. Kinetic analysis of production indicated that growth of the mutant was favoured during initial stages of the fermentation (4-8 days) and production increased during the subsequent 8-12 days of the fermentation. CaCO3 and varying concentrations of different nutrients affected the production of gluconic acid. Analysis of variance for the factors evaluated the significant difference in the production levels.

Aspergillus niger↗
PubMedDate not supplied

Inhibition by long-term fermented miso of induction of gastric tumors by N-methyl-N'-nitro-N-nitrosoguanidine in CD (SD) rats.

The present study was designed to investigate the effects of fermented miso in the diet on the induction of gastric tumors by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) in male CD (SD) rats. A total of 120 animals, 6 weeks of age, were divided into 6 groups and given MNNG (100 ppm) in the drinking water for 16 weeks. Starting 1 week before the carcinogen treatment the rats were fed a normal control MF solid diet, or the same diet containing 10% long-term fermented, medium- or short-term fermented miso, or 1% NaCl until the end of the MNNG exposure period. They were then maintained on the MF control diet and normal tap water until the autopsy time point at 52 weeks. The long-term fermented miso significantly reduced the size of the gastric tumors as compared with the other groups. The present results thus indicate that dietary supplementation with long-term fermented miso could act as a chemopreventive agent for gastric carcinogenesis.

Animals↗
PubMed2002

Field test of methane fermentation system for treating swine wastes.

A methane fermentation system for treating swine wastes was developed and successfully demonstrated in a field test plant (0.5 m3/d). The system was composed of a screw-press dehydrator, a methanogenic digester, a sludge separator, an oxidation ditch (OD) and composting equipment. A performance evaluation was carried out regarding physical pre-treatment using the screw-press dehydrator, methane fermentation for pre-treated slurry, and post-treatment for digested effluent by OD. Total solids (TS) and chemical oxygen demand (CODCr) removal by the screw-press pre-treatment were 38% and 22%, respectively. Properties of the screenings were as follows: water content 57%, ignition loss 93%, specific gravity 0.33. The pretreated strong slurry was digested under mesophilic conditions. Digestion gas (biogas) production rate was 25 m3/m3-slurry (NTP) and methane content of the biogas was 67%. CODCr removal of 65% with methane fermentation treatment of the slurry operating at 35 degrees C was observed. No inhibition of methane fermentation reaction occurred at the NH4(+)-N concentration of 3,000 mg/l or less during methane fermentation by the system. Mass balance from the present pilot-scale study showed that 1 m3 of mixture of excrement and urine of swine waste (TS 90 kg/m3) was biologically converted to 25 m3/m3-slurry (NTP) of biogas (methane content 67%), 100 kg of compost (water content 40%, ignition loss 75%), and 0.80 m3 of treated water (SS 30-70 mg/l).

Agriculture↗
PubMed2002

Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya.

Sorghum and finger millet grains are traditional staple foods in Kenya. However, they have naturally occurring anti-nutritional factors, such as phytic acid, that decrease their dietary availability. This work determined the effect of fermentation and malting on the phytic acid content of, and mineral availability in five varieties of sorghum and four varieties of finger millet grain grown in Kenya. Phytic acid ranged from 875.1 to 2,211.9 mg/100 g in sorghum. The levels in finger millet ranged from 851.6 to 1,419.4 mg/100 g grain. Fermentation resulted in a mean decrease of phytic acid in of 64.8% after 96 hours and 39.0% after 72 hours in sorghum grain. In finger millet, there was a mean decrease of 72.3% and 54.3% after 96 and 72 hours, respectively. Malting also resulted in a mean decrease of 23.9 and 45.3% after 72 and 96 hours, respectively. The extent of decrease of phytic acid differed among the grain varieties. Fermentation increased the rate of available iron, manganese, and calcium in both sorghum and finger millet. The available minerals were generally higher in finger millet than in sorghum after fermentation. Fermentation was also more effective than malting in reducing phytic acid in sorghum and finger millet. Simple traditional food processing methods can therefore be used to increase mineral availability.

Biological Availability↗
PubMedDate not supplied

Effect of Tween 80 and monensin on ruminal fermentation of the diet containing 70% wheat straw treated by white-rot fungus in artificial rumen.

The objective of this study was to investigate the effect of Tween 80 and monensin on rumen fermentation of the diet containing 70% wheat straw treated by white-rot fungus Pleurotus tuber-regium (TWS-PT) and 30% barley in artificial rumen (RUSITEC). The RUSITEC consisted of four fermentation vessels (V1, V2, V3, V4): V1 was without additives (control), V2 received daily 10 mg of monensin, V3 received daily 0.5% Tween 80 (vol.wt-1) and V4 involved the combination of 10 mg of monensin with 0.5% Tween 80 (vol.wt-1). After an adaptation period (6 days) the fermentation parameters were determined for six consecutive days. Tween 80 did not affect the rumen fermentation of the diet consisting 70% TWS-PT and 30% barley in RUSITEC. Monensin affected the rumen fermentation of the diet by the decreased degradability of DM, neutral detergent fiber (NDF), acid detergent fiber (ADF), hemicellulose, cellulose (p < 0.001), the decrease of methane production (p < 0.001) and the higher proportion of propionate within the volatile fatty acids (p < 0.001) in comparison to control. Tween 80 did not improve the potency of monensin. Only some indices of the increase mol% of propionate (about 3.4%) and the decrease of methane production (about 0.47 mmol.day-1) were found by using Tween 80 plus monensin in comparison to use of monensin alone.

Animal Feed↗
PubMed2001

[Study on the organic acids metabolism in Candida glycerolgenesis under different fermentation conditions].

The organic acids in Candida glycerolgenesis fermentation medium affected both the glycerol yield and quality. When other fermentation condition was constant, the total acidity in medium increased when the volumetric ratio of medium to flask and corn steep liquid concentration were increased. When the volumetric ratio of medium to flask was 0.20 and the corn steep liquid concentration was 8 g/L, there have high yield of pyruvate and lactate produced at growth phase, 4.1 g/L and 1.0 g/L, respectively, which are two times than control sample at usual fermentation condition, hence, the glycerol yield was lower. However, the volumetric ratio of medium to flask was 0.08 and the corn steep liquid concentration was 4 g/L, the yield of pyruvate and lactate were lower and the glycerol yield was higher, but the acetate could be accumulated to 2.6 g/L. The organic acids also could be metabolized in final fermentation process, such as the initial glucose concentration was 100 g/L, after the glucose was completely utilized, both the glycerol and organic acids concentration decreased, and pyruvate or lactate could be converted to acetate in following fermentation process. In addition, the additive also can change the production of organic acids, with the addition of 1% oleic acid or VB1 the acetate concentration could be decreased and increased the production of pyruvate, hence, improved the yield of glycerol. While the fluoro-pyruvate or sulphite were added in medium, the acetate was increased largely and ketoglutarate was decreased accordingly, also increase the glycerol yields about 20%.

Acetates↗
PubMed2003

Inhibition by long-term fermented miso of induction of pulmonary adenocarcinoma by diisopropanolnitrosamine in Wistar rats.

The present study was designed to investigate the effects of fermented miso in the diet on the development of lung tumors initiated by diisopropanolnitrosamine (BHP) in male Slc:Wistar rats. A total of 63 animals, 6 weeks of age, were divided into 4 groups and given BHP (2000 ppm) in their drinking water for 10 weeks. After the carcinogen treatment the rats were fed a normal control MF solid diet, or the same diet containing 10% long-term or short-term fermented miso for 12 weeks. The long-term fermented miso significantly reduced the number of lung tumors, adenocarcinomas and PCNA strongly positive tumors as compared with the short-term fermented miso. The present results thus indicate that dietary supplementation with long-term fermented miso could exert chemopreventive effects on lung carcinogenesis.

Adenocarcinoma↗
PubMedDate not supplied

Effect of silicate minerals (zeolite, bentonite, kaolin, granite) on in vitro fermentation of amorphous cellulose, meadow hay, wheat straw and barley.

The objective of the present experiment was to determine the effects of addition of silicate minerals, zeolite (Z), bentonite (B), kaolin (K), granite (G) on the rumen fermentation parameters, total gas, methane, total and individual volatile fatty acids (VFA) and hydrogen recovery in rumen fluid inoculum from sheep. Different materials (0.25 g) meadow hay (MH), wheat straw (WS), barley (BA) and amorphous cellulose (AC) were used as substrates. Silicate minerals (0.1 g) were added to the fermentation bottles containing substrates and rumen fluid inoculum and incubated for 72 h in vitro. The gas production technique simulates fermentation in the rumen was used to determine fermentation parameters. The total gas production was significantly higher compared to control for MH plus B (MHB), MH plus G (MHG), WS plus Z (WSZ), WS plus B (WSB), WS plus K (WSK), WS plus G (WSG), AC plus B (ACB), AC plus G (ACG), BA plus Z (BAZ), BA plus B (BAB), BA plus K (BAK), BA plus granite (BAG). Significant differences of the methane production were found between the controls, WSG, BAB and BAK. The total VFA concentration was increased in ACG (83.1 mM). The acetate: propionate (A:P) ratio of the control and additives ranged between 3.1 and 3.6 for MH, 2.7 and 3.5 for WS, 1.6 and 1.8 for AC and 2.3 and 2.9 for BA. It was concluded that the silicate minerals had no appreciable effect on the methane production, however, they support the microbial metabolism by influencing (bentonite, granite) and slightly influencing (zeolite, kaolin) the rumen fermentation.

Animal Feed↗
PubMed2003

[Effect of a new fermented soy milk product on serum lipid levels in normocholesterolemic adult men].

This study was undertaken to verify the effect of a daily intake of a new fermented soy milk produced with Enterococcus faecium and Lactobacillus jugurti on the serum lipid levels in normocholesterolemic middle-aged men. The study was randomized, double-blind and placebo-controlled and was performed for a period of 6 weeks. Forty-four normocholesterolemic healthy, male volunteers, aged 40-55 years old were randomly separated in two groups: The F-group received 200 ml of the fermented product daily and the P-group received 200 ml of placebo (chemically fermented). The blood samples were drawn initially and after 3 and 6 weeks and serum values for total cholesterol, HDL-cholesterol and triglyceride were determined. The LDL-cholesterol value was estimated. No significant changes in the fermented group (F) were observed for total cholesterol, LDL-cholesterol or triglyceride levels, while the HDL-cholesterol level was significantly higher (p < or = 0.05) after 6 weeks. The total cholesterol and LDL-cholesterol levels were significantly higher (p < or = 0.05) in the placebo group (P), but no changes were found for the HDL-cholesterol and triglyceride levels during the experimental period. In conclusion, the intake of 200 ml/day of the fermented soy milk, produced with E. faecium and L. jugurti, for 6 weeks, did not affect the serum total cholesterol and LDL-cholesterol, and led an increase of 10% in the HDL-cholesterol level.

Adult↗
PubMedDate not supplied

[The effect of defaunation on fermentation in vitro].

An experiment was conducted to investigate the effects of defaunation on the fermentation of two different diets consisting of hay (100%) and hay+barley (80% + +20%) in a rumen pouch (RUSITEC). The survival and composition of protozoa were investigated in an in vitro system in control vessels where no defaunation was carried out. Defaunation decreased the production of total volatile fatty acids (P < < 0.01), acetate, butyrate (P < 0.001)--Tab. II; dry matter digestibility (P < 0.05) and detergent fibre digestibility: acid detergent fibre (ADF), neutral detergent fibre (NDF), cellulose (P < 0.001), hemicellulose (P < 0.01 and P < 0.001, respectively) in our experiment (Tab. I). These parameters also decreased: production of CH4 (P < 0.001), CO2 (P < 0.01 for the barley diet), total production of gases (P < 0.001 for the barley diet), total utilization (P < 0.01 and P < 0.001, respectively) and recovery of H2 (P < 0.05 and P < 0.001, respectively), NH3-N in effluent (P < 0.001 and P < 0.01, respectively)--Tab. III; and production of ATP (P < 0.01)--Tab. IV, as a result of fermentation in our experiment. On the other hand, there was a significant increase in the following parameters: production of propionate (P < 0.001 for the barley diet)--Tab. II; microbial nitrogen/kg of organic matter fermented--OMF (P < 0.001), Tab. III; energy yield--E of volatile fatty acids (VFA), proportion of VFA energy with respect to fermented hexose energy--E1, proportion of energy in bacterial cells with respect to fermented hexose energy--E3 (P < 0.001) and the effectiveness of microbial proteosynthesis--YATP (P < 0.001), Tab. IV, as a result of defaunation. The total number of protozoa and the number of some species, especially the number of big entodinio-morphid protozoa, were markedly higher (p < 0.001) for the barley diet--Tab. V. The number of protozoa decreased rapidly within three days after the system initiation. Later on, the values were more or less steady.

Animals↗
PubMed2004

[Campylobacter and Salmonella control in chickens and the role of fermented food].

Salmonella and Campylobacter are undesirable pathogens on poultry. Therefore the effect of fermented feed on the colonization in the gastro-intestinal tract of the chicken, the introduction of both bacteria in a chicken flocks, and the transmission between chickens was studied. Broilers that were fed with fermented feed were significantly less susceptible for Salmonella and Campylobacter than chickens on a standard chicken feed. The spread of Salmonella between broiler chickens was reduced. However, the results also showed, like for other known control measures, that this feed can not absolutely guarantee the absence of Salmonella and Campylobacter. Therefore fermented feed must be seen as one of the hurdles in a so called multiple hurdle strategy. The combination of different hurdles should prevent the introduction and transmission. The effect of fermented feed on Campylobacter and Salmonella is partially caused by the presence of high concentrations of organic acids. In chickens fed with liquid feed the acidic barrier in the first part of the GI-tract was clearly improved. Besides organic acids there are other changes in the GI-tract. Changes in colonization levels of indicator organisms, changes in levels of organic acids and an increased pH in ileum and ceacum. These changes indicate a stabilised GI-flora in fermented feed fed poultry. The research confirmed that by changes in the composition of the feed (carbohydrates, acids, or micro-organisms) the GI-health can be promoted and therewith can contribute to the control of food pathogens in farmed animals.

Animal Feed↗
PubMedDate not supplied

[Basal fecal fermentation and with lactulose in patients with flatulence].

Determinations of the fecal fermentation in subjects may be very useful to know the fermentative capacity of his colonic bacteria. Determinations of basal fecal fermentation (FFB) and fecal fermentation with lactulose (FFL) were done in 30 normal subjects and 126 patients with flatulence, especially meteorism. The media +/- s.d. of FFB was significantly higher in the normal subjects than in the patients with flatulence (1.82 +/- 1.55 vs. 1.24 +/- 1.40 ml of gas/24 h; P: 0.015). On the contrary, in patients with flatulence the obtained media +/- s.d. of FFL and of the differences between FFL and FFB (FFL-FFB) were significantly and markedly higher than in the normal subjects (respectively: 8.84 +/- 5.55 vs. 5.72 +/- 3.72 ml of gas/24 h, P: 0.004; and 7.60 +/- 5.05 vs. 3.91 +/- 3.22 ml of gas/24 h, P<0.00001). The obtained results seem to indicate that patients with flatulence tend to have a colonic flora with high fermentative capacity.

Adult↗
PubMed2005

[The effect of fermentation conditions on glycosylation of recombinant human interferon omega in yeast Pichia pastoris].

To investigate the influence of the fermentation conditions on glycosylation of heterologous recombinant protein in yeast Pichia pastoris, the glycosylation of recombinant human interferon omega (rhIFNomega) under various fermentation conditions, e. g., cell density, initial pH, methanol concentration, duration of the induction, and medium volume were studied. The glycosylation of rhIFNomega in the continuous fermentation process under various pH values and in batch fermentation were also investigated. In 250 mL flask, the optimal cell density, initial pH, medium volume, methanol concentration and frequency of methanol induction were 250 g/L (WCW), pH6.0, less than 30 mL, 15 g/L and 3 (in every 24 h), respectively. In the continuous process, the glycosylation of rhIFNomega could be effectively improved by maintaining the pH value at 7.0-7.5. In the batch fermentation process, the expression level of glycosylated and non-glycosylated rhIFNomega were the same, but the specified value of glycosylation/non-glycosylation was significantly lower than that in the flask culture. The reason of this phenomenon will be further studied. This research lay the foundation for the scale-up of production and the enhancement of rhIFNomega glycosylation in Pichia pastoris.

Bioreactors↗
PubMed2005

[Sequence analysis on sorbitol fermentation related genes in Vibrio cholerae].

OBJECTIVE: To Investigate the differences of sorbitol fermentation related genes and optimize molecular analysis method for distinguishing an epidemic with nonepidemic strains of Vibrio cholerae. METHODS: Sequence analysis on four genes of sugar fermentation stimulation protein, periplasmic maltose-binding protein, periplasmic phosphate-binding protein and periplasmic amino acid-binding protein. RESULTS: In this study, the following data was noticed: for O1 serogroup El Tor biotype V. cholerae, twenty-four epidemic and eight nonepidemic strains were chosen; For O139 serogroup V. cholerae, five epidemic and four nonepidemic strains were chosen. With those genes of sugar fermentation stimulation protein, there were three point mutations. The 106th, 150th, 378th oligonucleotide in epidemic strains were A, A and T, comparing to the nonepidemic strains which were G, G and C. When comparing the protein sequences, epidemic strains had a Threonine at 36th amino acid, whereas nonepidemic strains had an Alanine. The results in O139 serogroup were consistent with those in O1 serogroup El Tor biotype strains. Another two point mutations were found in the genes of periplasmic maltose-binding protein. The 999th, 1003rd oligonucleotides in epidemic strains were A and C, while in nonepidemic which were G and T. For the gene of periplasmic amino acid-binding protein, two point mutations were noticed. The 504th and 690th oligonucleotides in epidemic strains were T and C, but were C and T in nonepidemic. However, no amino acid differences were found in periplasmic maltose-binding protein and periplasmic amino acid-binding protein. For periplasmic amino acid-binding protein gene, there was no difference on oligonucleotide between epidemic and nonepidemic strains. CONCLUSION: Results suggested that SNPs in these genes might serve as a useful tool to distinguish the epidemic strains from nonepidemic strains. The 36th amino acid mutation of sugar fermentation stimulation protein in epidemic and nonepidemic strains might change the activity of the protein which might be associated with sorbitol fermentation.

Amino Acid Sequence↗
PubMed2003

[Study on xylose fermentation by Neurospora crassa].

The influence of oxygen limitation and medium initial pH on xylose fermentation by Neurospora crassa AS 3.1602 was investigated. N. crassa AS 3.1602 has high ability of xylose fermentation producing ethanol and xylitol. Oxygen limitation has big influence on ethanol and xylitol production. The maximum conversion rate of ethanol was 63.2% obtained under semi-aerobic conditions. The maximum conversion rate of xylitol was 31.8% obtained under micro-aerobic conditions. Xylitol accumulation is behind the accumulation of ethanol. The optimal pH is 5.0 for ethanol fermentation, and 4.0 for xylitol fermentation, respectively. Xylose fermentation is greatly inhibited at high pH. The yields of ethanol and xylitol are greatly influenced by the initial concentration of xylose. The addition of glucose inhibits both the xylose utilization and the ethanol and xylitol production.

Culture Media↗
PubMed2006

Mycelium and polysaccharide production of Agaricus blazei Murrill by submerged fermentation.

BACKGROUND AND PURPOSE: Over the last decade, Agaricus blazei Murrill has been studied and developed as a novel functional food in Japan, Korea, China, and Taiwan. Due to the low yields, the fruiting bodies of A. blazei Murrill are relatively expensive, and a cheap and stable source of A. blazei Murrill mycelium for commercial purposes is highly desirable. Culture media and conditions were investigated with a view to reducing the cost and improving the mycelium and polysaccharide production of A. blazei Murrill by submerged fermentation. METHODS: Thirty six isolates of A. blazei Murrill were isolated from 22 fruiting bodies produced in Taiwan, and 16 of them could be successfully cultivated on mannitol-egg yolk-polymyxin medium. The isolates were identified by species-specific polymerase chain reaction (PCR) and optimized for the culture media and conditions by submerged fermentation for mycelium and polysaccharide production. Some properties of polysaccharide extract were also investigated. RESULTS: All of the PCR products with species-specific primers showed high identity and matched the internal transcribed spacer 1 sequences of A. blazei Murrill. The phylogenic tree of A. blazei Murrill isolates generated from random amplified polymorphic DNAs arranged all samples into 3 groups and 2 independent cases. The optimal culture media of mycelium production in submerged fermentation were 5% malt extract, 0.1% yeast extract, and 0.5% peptone at pH 6.0, while the optimal culture conditions were 200 mL medium in 500 mL Hinton flask, shaking at 90 rpm for 3 days and then shifting to 105 rpm for 5 days at 27 degrees C. Each liter of A. blazei Murrill M72 yielded 10.83 +/- 0.24 g dried mycelia weight and each liter of A. blazei Murrill M152 produced 0.251 +/- 0.004 g crude polysaccharide (3.03 +/- 0.05% of dried mycelia weight). Crude polysaccharide of A. blazei Murrill M162 contained 82.27-99.14% of total sugar and less than 1.63% of protein; it had 4 major molecular weight components (274.1, 32.7, 7.5, and 2.1 kDa, respectively), with the 2.1 kDa portion possibly a beta-(1,3)-glucan. CONCLUSIONS: These results show that selection of media and conditions can be employed in order to improve the mycelium and polysaccharide production of A. blazei Murrill M72 or M152 by submerged fermentation. Mycelia and polysaccharide production of A. blazei Murrill with submerged fermentation is potentially feasible.

Agaricus↗
PubMed2006

[Application of biogas fermentation residue in Ziziphus jujuba cultivation].

With field experiment, this paper studied the effects of applying biogas fermentation residue (dregs and slurry) on jujube growth, its fruit quality, and soil fertility. The results showed that biogas fermentation residue could enhance the disease-resistance of jujube plant and its fruit, and improve fruit quality and soil fertility. Compared with applying chemical fertilizers (the control), biogas fermentation residue increased the contents of jujube fruit coarse fiber, vitamin C, amino acids, Fe and P by 27.69%, 24.85%, 19.81%, 10.89% and 5.26%, and of soil organic carbon, total nitrogen and mineral nitrogen by 42.65%, 37.61% and 35.26%, respectively. The soil pH was decreased from 8.75 to 8.21. Biogas fermentation residue could also increase the amount of soil microorganisms. The microbial biomass-C and biomass-N were 59.44% and 56.06% higher than the control, respectively. It was suggested that biogas fermentation residue application could bring better economic and environmental benefits for Z. jujuba cultivation, and also, provide a new approach for no-pollution production of jujube.

Biomass↗
PubMedDate not supplied

[Modeling of lactic acid fermentation of leguminous plant juices].

Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of the acids produced during fermentation.

Carbohydrates↗