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At least 127 records · Page 7Linked to original sources
PubMed2005

[The periodic change of environment factors in solid state fermentation and effect on microorganism fermentation].

The periodic change of environment factors in air pressure oscillation solid state fermentation bioreactor was studied. Based this research the effect of the periodic environment stimulations on Penicillium decumbens JUA10 cultured in solid state substrate was researched too. The research results showed that in this bioreactor air temperature and relative humidity had large amplitude periodic change drived by air pressure oscillation. The changes had same frequency with the air pressure Oscillation and had amplitude that increased with the air pressure increased. When the press lower limit and upper limit were 0.0MPa and 0.2MPa respectively, pulsating period was 20 min, contrast to the period gather breath solid state fermentation, the air press pulsating SSF had a 2.29 times total CO2 production increase, 3.2 times enzyme activity increase and 1.04 times biomass increase. The data suggested air press pulsating stimulation not only increased biomass but also the metabolic activity.

Air Pressure↗
PubMedDate not supplied

[Influence of fermentation inhibitors on the rate of glutathione accumulation by yeast during fermentation].

During incubation of the yeast Saccharomyces cerevisiae in the sucrose medium fluorine ions inhibited fermentation and, consequently, reduced the rate of accumulation of SH-compounds, primarily as glutathione, in the medium. Ethanol inhibition of the fermentation resulted in the general degradation of metabolism of the yeast cell and an increase of the content of SH-compounds in the medium.

Ethanol↗
PubMedDate not supplied

[Incidence of fermentative and non-fermentative gram-negative bacilli in an intensive care environment].

The Authors study the incidence of gram-negative fermentative and non-fermentative bacilli in an Intensive Care Division according to the following microbial contamination indexes: Air Microbic Index; Staff Index; Patient Index; Equipment Index. The collected data show that some air microbic factors and part of the complementary equipment to intensive care are particularly infected by gram-negative germs Germs such as Pseudomonas Acinetobacter and mainly bacilli of K.E.S. group.

Air Microbiology↗
PubMed2006

Hierarchical amino acid utilization and its influence on fermentation dynamics: rifamycin B fermentation using Amycolatopsis mediterranei S699, a case study.

BACKGROUND: Industrial fermentation typically uses complex nitrogen substrates which consist of mixture of amino acids. The uptake of amino acids is known to be mediated by several amino acid transporters with certain preferences. However, models to predict this preferential uptake are not available. We present the stoichiometry for the utilization of amino acids as a sole carbon and nitrogen substrate or along with glucose as an additional carbon source. In the former case, the excess nitrogen provided by the amino acids is excreted by the organism in the form of ammonia. We have developed a cybernetic model to predict the sequence and kinetics of uptake of amino acids. The model is based on the assumption that the growth on a specific substrate is dependent on key enzyme(s) responsible for the uptake and assimilation of the substrates. These enzymes may be regulated by mechanisms of nitrogen catabolite repression. The model hypothesizes that the organism is an optimal strategist and invests resources for the uptake of a substrate that are proportional to the returns. RESULTS: Stoichiometric coefficients and kinetic parameters of the model were estimated experimentally for Amycolatopsis mediterranei S699, a rifamycin B overproducer. The model was then used to predict the uptake kinetics in a medium containing cas amino acids. In contrast to the other amino acids, the uptake of proline was not affected by the carbon or nitrogen catabolite repression in this strain. The model accurately predicted simultaneous uptake of amino acids at low cas concentrations and sequential uptake at high cas concentrations. The simulated profile of the key enzymes implies the presence of specific transporters for small groups of amino acids. CONCLUSION: The work demonstrates utility of the cybernetic model in predicting the sequence and kinetics of amino acid uptake in a case study involving Amycolatopsis mediterranei, an industrially important organism. This work also throws some light on amino acid transporters and their regulation in A. mediterranei. Further, cybernetic model based experimental strategy unravels formation and utilization of ammonia as well as its inhibitory role during amino acid uptake. Our results have implications for model based optimization and monitoring of other industrial fermentation processes involving complex nitrogen substrate.

Journal Article↗
PubMed2001

Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M(3)30-9) during alcoholic fermentation of grape must.

The effect of skin maceration and must filtration on the growth and fermentative capacity of one strain of Saccharomyces cerevisiae was studied. Skin maceration increased the fatty acid concentration of the must, thus affecting the lipid composition of the yeast cell membranes. Sterile filtration resulted in a reduction of the fatty acid content of the must extracted during maceration, but increased the fatty acid content of the yeast membranes, thus increasing the fermentative capacity without affecting either growth or cell viability.

Journal Article↗
PubMed2002

Fermentative production of L-lysine: fungal fermentation and mutagenesis-II: a review.

Lysine has been recognized as one of the most deficient essential amino acids. It is an economically important food and feed supplement. It has also got various pharmaceutical applications in the formulation of diets with balanced amino acid concentration and in amino acid infusions. Chemical, enzymatic and fermentation processes have been used to synthesize lysine. The objective of this review is to outline the research work of various scientists which provide important and beneficial information regarding the production of lysine through fungal fermentation and mutagenesis. Moreover, methods to improve the total yield and quality of lysine are also presented.

Journal Article↗
PubMed1990

Production of desferrioxamine E and new analogues by directed fermentation and feeding fermentation.

Streptomyces olivaceus TU 2718 produces the siderophore desferrioxamine E. Production depends on L-lysine and iron concentrations in the medium. With optimized conditions the yield of desferrioxamine E could be increased to 12 g/l in feeding fermentations. Supplementation of the basic production medium with natural and synthetic precursors of desferrioxamine E led to the production of twelve new analogues of desferrioxamine E.

Bacteriological Techniques↗
PubMed2005

The influence of storage conditions of tuna viscera before fermentation on the chemical, physical and microbiological changes in fish sauce during fermentation.

Effect of storage condition of tuna viscera on chemical, physical and microbiological changes of its sauce were monitored. Results based on microbial counts, protein degradation products, total volatile base (TVB), and trimethylamine (TMA) contents, showed that tuna viscera stored at room temperature underwent more deterioration than that kept in ice, especially with increasing storage time. As a result, fish sauce obtained from tuna viscera stored at room temperature for a longer time rendered the greater amino nitrogen, TVB, TMA contents as well as browning intensity. However, storage conditions had no marked effect on overall changes in chemical, physical and microbiological characteristics of sauce generated during fermentation. Additionally, fish sauce produced from tuna viscera kept at room temperature comprised lower histamine content than that prepared from fresh or ice-stored viscera. Therefore, tuna viscera stored at room temperature for up to 8h could be used for the production of fish sauce with no detrimental effect on the quality.

Analysis of Variance↗
PubMed2005

Continuous butanol fermentation and feed starch retrogradation: butanol fermentation sustainability using Clostridium beijerinckii BA101.

Use of starch solution as feed for butanol bioconversion processes employing Clostridium beijerinckii BA101 may have added economic advantage over the use of glucose. Acetone butanol ethanol (ABE) was produced from 30 gL(-1) starch solution using a continuous process. The bioreactor was fed at a dilution rate of 0.02 h(-1) and starch solution/feed volume (3 L) was replaced every 72 h. The continuous reactor fed with cornstarch solution (feed temperature 19 degrees C) produced approximately 6.0 gL(-1) total ABE. Increasing the feed storage temperature to 37 degrees C improved ABE production to 7.2 gL(-1) suggesting that retrogradation was occurring more rapidly at 19 degrees C. In both these cases the fermentation drifted toward acid production after approximately 260 h, consistent with the retrogradation of starch overtime. The use of soluble starch, which is less prone to retrogradation, resulted in the production of 9.9 gL(-1) ABE at 37 degrees C feed storage temperature, as compared to 7.2 gL(-1) ABE when cornstarch was used. It should be noted that gelatinized starch retrogradation takes place after sterilization and prior to use of the feed medium, and does not occur during long-term storage of the raw corn material in the months leading up to processing. The degree of hydrolysis of gelatinized starch decreased from 68.8 to 56.2% in 3 days when stored at 37 degrees C. Soluble starch which does not retrograde demonstrated no change in the degree of hydrolysis.

Acetone↗
PubMed2004

Novel fibrinolytic enzyme in fermented shrimp paste, a traditional asian fermented seasoning.

A novel fibrinolytic enzyme was purified from fermented shrimp paste, a popular seasoning used in Asian countries. The enzyme is a monomer with an apparent molecular weight of 18 kDa, and it is composed primarily of beta-sheet and random coils. The N-terminal amino acid sequence was determined to be DPYEEPGPCENLQVA. It is a neutral protease with an optimal activity from pH 3 to 7. No inhibition was observed with PMSF, Pepstatin A, E64, and 1,10-phenanthroline, but the enzyme was slightly inhibited by EDTA and Cu(2+). It was relatively specific to fibrin or fibrinogen as a protein substrate, yet it hydrolyzed none of the plasma proteins in the studies. In vitro, the enzyme was resistant to pepsin and trypsin digestion. It also had an anticoagulant activity measured with activated partial thrombin time and prothrombin time tests. The novel fibrinolytic enzyme derived from traditional Asian foods is useful for thrombolytic therapy. In addition, this enzyme has a significant potential for food fortification and nutraceutical applications, such that its use could effectively prevent cardiovascular diseases.

Amino Acid Sequence↗
PubMed2005

Influence of disodium malate on microbial growth and fermentation in rumen-simulation technique fermenters receiving medium- and high-concentrate diets.

Two incubation trials were carried out with the rumen-simulation technique (RUSITEC). In each trial, four vessels received a diet of grass hay and concentrate (600 and 400 g/kg DM, respectively; diet F), and the other four were fed a diet composed of concentrate and barley straw (900 and 100 g/kg DM, respectively; Diet C). Vessels were given 20 g of the corresponding diet daily, and half of them were supplemented with disodium malate to achieve a final concentration of 6.55 mM. There were no effects (P>0.05) of malate either on pH or on the daily production of NH3-N, but malate treatment increased (P<0.05) DM, neutral detergent and acid detergent fibre disappearance after 48 h incubation. The daily production of propionate and butyrate increased (P<0.001), and the ratio CH4:volatile fatty acids decreased (P<0.001) by supplementing both diets with malate. Whereas adding malate to the F diet produced an increase in acetate production (P=0.011) and the growth of solid-associated micro-organisms (P=0.037), no effects (P>0.05) were observed for diet C. For both diets, there were no differences (P>0.05) between treatments in the daily flow of liquid-associated micro-organisms measured using (15)N as a microbial marker. These results indicate that malate stimulated the in vitro fermentation of both diets by increasing the apparent disappearance of the diet and decreasing the ratio of CH4:volatile fatty acids, but a greater response was observed with diet F. If these results are confirmed in vivo, malate could be used as a feed additive for ruminants fed diets containing medium proportions of forage (i.e. dairy animals) and not only in animals fed high-concentrate diets, as has so far been proposed.

Acetates↗
PubMed1978

[The effect of types of rations on a straw basis on fermentation and volatile fatty acid production in the rumen of lactating cows. 2. Ruminal fermentation and milk yield criteria after use of a high-fiber straw pellet batch as a basic ration component].

Lactating Black-Pied (DSR) cows were used to study, over a period of 100 days, the influence of different basal ration types (experimental group - straw pellets; control group - dried forage + fodder root crops) on fermentation response and daily production rate of volatile fatty acids (VFA) as well as on some criteria of milk yield. Whilst only slight differences were found between the experimental groups in the molar proportions of VFA, the straw pellet-concentrate ration resulted in a lower VFA production as compared to the conventional ration. The control group's VFA production relativated to energy intake, was found to be of the same level (4.1, 4.3 and 3.9 Mol/1 kilo energetic feed equivalents/cattle) after 30, 60 and 100 days of feeding, respectively. The corresponding values in the experimental group declined from 3.3 to 2.3 and 1.9 Mol/1 kilo EF/cattle when feeding a high-fibre straw-pellet batch as basal ration component. The VFA production rates rather diverging between both groups were not found to have a uniform effect on the milk synthesis processes. Both the daily and the first 100-day milk yields did not differ between the groups but within the range of statistical error. Statistically secured positive correlations were found to exist between concentration and production of VFA which, however, depend on the basal ration type and revealed a relatively wide deviation.

Animal Feed↗
PubMedDate not supplied

[Extent and effect of fermentation in the large intestine of swine. 2. Extent of fermentation, pattern of volatile fatty acids and in vitro formation rate].

After adaptation to 8 extremely different rations 40 pigs with 108 to 125 kg LW and 6 lactating sows with 183 kg were slaughtered to obtain digesta of the hindgut. From digesta of caecum and three sections of the colon microbial metabolites and in vitro-VFA-production rates were determined. pH-values increased from 5.5 to 6.3 from caecum to the end of colon. VFA-concentrations and -production-rates decreased along the bowel to one third. Highest fermentations came from rations with 50% dried beet pulp. Daily VFA-production per animal were placed between 799 and 3,134 mmol. Concerning VFA-Mol-%, ileal influx of cellulose increased acetate, high intakes raised butyrate and valeriate. By several reasons the IMOTO-method of in vitro-measuring was censured.

Animal Feed↗
PubMed1994

Influence of feeding Aspergillus oryzae fermentation extract (Amaferm) on in situ fiber degradation, ruminal fermentation, and microbial protein synthesis in nonlactating cows fed alfalfa or bromegrass hay.

Daily additions of 3 g of Amaferm to alfalfa (13% CP) and bromegrass (6% CP) diets were evaluated for effects on ruminal and postruminal fiber and organic matter digestion, fermentation profile, and duodenal bacterial nitrogen flow. Eight beef cows were fitted with ruminal and duodenal cannulas. Two experiments were conducted. Eight cows were fed bromegrass hay, four received Amaferm and four served as controls; later, seven cows received alfalfa hay with three receiving Amaferm and four serving as controls. Each experiment lasted 28 d: d 1 to 14 for adaptation, d 15 to 21 for measurement of feed intake, and d 22 to 28 for ruminal and duodenal sampling. Dacron bags containing NDF substrate from alfalfa or bromegrass were used to determine ruminal fiber degradation at 3, 6, 9, 12, 24, 48, and 72 h. There were no Amaferm effects (P > .15) on rate or extent of fiber degradation in situ when bromegrass of alfalfa was fed. There were no Amaferm effects (P > .10) on concentrations or molar proportions of ruminal VFA, pH, or NH3 or on feed intake in either experiment. There were no effects (P > .10) of Amaferm on site or extent of organic matter or fiber digestion, or duodenal nitrogen flow in cows fed either bromegrass or alfalfa. Amaferm increased (P < .10) the number of ruminal anaerobic bacteria in cows fed bromegrass but not in those fed alfalfa.(ABSTRACT TRUNCATED AT 250 WORDS)

Animal Feed↗
PubMed1989

FK409, a novel vasodilator isolated from the acid-treated fermentation broth of Streptomyces griseosporeus. I. Taxonomy, fermentation, isolation, and physico-chemical and biological characteristics.

FK409, a novel vasodilator with anti-platelet aggregation activity, has been isolated from the acid-treated fermentation broth of Streptomyces griseosporeus No. 16917, which was cultured on a medium containing NaNO3 for 4 days. FK409 was purified from the culture-filtrate by extraction with ethyl acetate after adjusting the pH to 3.0 with HC1, followed by silica gel chromatography. The molecular formula of this compound was determined to be C8H13N3O4. In vitro, FK409 showed a potent relaxation activity on noradrenaline induced contraction of rat aorta. In addition to the vasodilating activity, this compound also showed potent anti-aggregation activities towards rabbit platelets. In vivo, intravenously administered FK409 resulted in marked blood pressure lowering in rats.

Animals↗
PubMed2001

Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation.

Cells of Oenococcus oeni (formerly Leuconostoc oenos) immobilized in alginate beads were used as starter culture to conduct malolactic fermentation in cider production. Concentrations of major organic acids and volatile compounds were monitored during the process, and results were compared to those obtained when using free cells in the same conditions. The rates of malic acid consumption were similar but lower ethanoic acid content and higher concentration of alcohols were detected with immobilized cells. These features have beneficial effects on the organoleptic properties of cider. A comparison between the kinetic behavior in immobilized and free cells, based on the data obtained for the malic acid consumption, has been developed solving the homogeneous diffusion model when it is applied to the system with immobilized cells.

Journal Article↗
PubMed1984

Fermentative Metabolism of Chlamydomonas reinhardtii: I. Analysis of Fermentative Products from Starch in Dark and Light.

The anaerobic starch breakdown into end-products in the green alga Chlamydomonas reinhardtii F-60 has been investigated in the dark and in the light. The effects of 3-(3,4-dichlorophenyl)-1,1-dimethylurea (DCMU) and carbonyl cyanide-p-trifluoromethoxyphenyl hydrazone (FCCP) on the fermentation in the light have also been investigated.Anaerobic starch breakdown rate (13.1 +/- 3.5 micromoles C per milligram chlorophyll per hour) is increased 2-fold by FCCP in the dark. Light (100 watts per square meter) decreases up to 4-fold the dark rate, an inhibition reversed by FCCP. Stimulation of starch breakdown by the proton ionophore FCCP points to a pH-controlled rate-limiting step in the dark, while inhibition by light, and its reversal by FCCP, indicates a control by energy charge in the light.In the dark, formate, acetate, and ethanol are formed in the ratios of 2.07:1.07:0.91, and account for roughly 100% of the C from the starch. H(2) production is 0.43 mole per mole glucose in the starch. Glycerol, d-lactate, and CO(2) have been detected in minor amounts.In the light, with DCMU and FCCP present, acetate is produced in a 1:1 ratio to formate, and H(2) evolution is 2.13 moles per mole glucose. When FCCP only is present, acetate production is lower, and CO(2) and H(2) evolution is 1.60 and 4.73 moles per mole glucose, respectively.When DCMU alone is present, CO(2) and H(2) photoevolution is higher than in the dark. Without DCMU, CO(2) and H(2) evolution is about 100% higher than in its presence. In both conditions, acetate is not formed. In all conditions in the light, ethanol is a minor product. Formate production is least affected by light.The stoichiometry in the dark indicates that starch is degraded via the glycolytic pathway, and pyruvate is broken down into acetyl-CoA and formate. Acetyl-CoA is further dissimilated into acetate and ethanol. In the light, acetate is produced only in the presence of FCCP and, when photophosphorylation is possible, it is used in unidentified reactions. Ethanol formation is inhibited by the light in all conditions.

Journal Article↗
PubMed1968

Fermentation rates of grape juice: v. Biotin content of juice and its effect on alcoholic fermentation rate.

Microbiological analysis showed that juices from white grapes had less biotin than juices from red grapes. The biotin content of the juices of some varieties was significantly different from that of other varieties. We did not note any regional effects on the biotin content of the juices. Biotin content of the Cabernet Sauvignon grapes increased significantly with maturity, whereas the biotin content of a white variety did not. The biotin content, with the total nitrogen, can be used to estimate indirectly the yeast growth potential and hence to predict the fermentation rate of the juice. About 84% of the rate variation can be accounted for by the calculated regression equations.

Journal Article↗