Controlling Bacterial Contamination During Fuel Ethanol Fermentation Using Thermochemically Depolymerized Lignin Bio-Oils

2021 ◽  
Author(s):  
Ryan M Kalinoski ◽  
Wenqi Li ◽  
Justin K Mobley ◽  
Xiaowen Chen ◽  
Sue E Nokes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethanol Fermentation ◽  
Bacterial Contamination ◽  
Fuel Ethanol

Lactic acid bacteria (LAB) contamination during fuel ethanol fermentation can lead to significant economic loses. To circumvent this, fuel ethanol plants add antibiotics prophylactically, but their overuse has resulted in...

Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays)

2007 ◽  
Vol 53 (9) ◽  
pp. 1046-1052 ◽  
Author(s):  
R. Michael Lehman ◽  
Kurt A. Rosentrater
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Heterotrophic Bacteria ◽  
Micrococcus Luteus ◽  
Phospholipid Fatty Acid ◽  
Dry Mass ◽  
Fuel Ethanol ◽  
Fatty Acid Analysis ◽  
Yeast Cells ◽  
Bacterial Cells

Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of distillers wet grains (DWG) over a 9 day period following their production at an industrial fuel ethanol plant. Freshly produced DWG had a pH of about 4.4, a moisture content of about 53.5% (wet mass basis), and 4 × 105 total yeast cells/g dry mass, of which about 0.1% were viable. Total bacterial cells were initially below detection limits (ca. 106 cells/g dry mass) and then were estimated to be ∼5 × 107 cells/g dry mass during the first 4 days following production. Culturable aerobic heterotrophic organisms (fungi plus bacteria) ranged between 104 and 105 CFU/g dry mass during the initial 4 day period, and lactic acid bacteria increased from 36 to 103 CFU/g dry mass over this same period. At 9 days, total viable bacteria and yeasts and (or) molds topped 108 CFU/g dry mass and lactic acid bacteria approached 106 CFU/g dry mass. Community phospholipid fatty acid analysis indicated a stable microbial community over the first 4 days of storage. Thirteen morphologically distinct isolates were recovered, of which 10 were yeasts and molds from 6 different genera, 2 were strains of the lactic-acid-producing Pediococcus pentosaceus and only one was an aerobic heterotrophic bacteria, Micrococcus luteus . The microbiology of DWG is fundamental to the assessment of spoilage, deleterious effects (e.g., toxins), or beneficial effects (e.g., probiotics) in its use as feed or in alternative applications.

Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes

2014 ◽  
Vol 106 (6) ◽  
pp. 1259-1267 ◽  
Author(s):  
Fernanda Badotti ◽  
Ana Paula B. Moreira ◽  
Luciane A. Chimetto Tonon ◽  
Brígida T. Luckwu de Lucena ◽  
Fátima de Cássia O. Gomes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ethanol Fermentation ◽  
Fermentation Processes

Modeling bacterial contamination of fuel ethanol fermentation

2009 ◽  
Vol 103 (1) ◽  
pp. 117-122 ◽  
Author(s):  
Kenneth M. Bischoff ◽  
Siqing Liu ◽  
Timothy D. Leathers ◽  
Ronald E. Worthington ◽  
Joseph O. Rich
Keyword(s):  
Ethanol Fermentation ◽  
Bacterial Contamination ◽  
Fuel Ethanol

Bacillus spp. Produce Antibacterial Activities Against Lactic Acid Bacteria that Contaminate Fuel Ethanol Plants

2013 ◽  
Vol 66 (5) ◽  
pp. 443-449 ◽  
Author(s):  
Pennapa Manitchotpisit ◽  
Kenneth M. Bischoff ◽  
Neil P. J. Price ◽  
Timothy D. Leathers
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Activities ◽  
Fuel Ethanol ◽  
Bacillus Spp

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

Cryopreservation to be a progressive method for keeping up valuable strains of lactic acid bacteria and yeasts

2014 ◽  
pp. 112-119 ◽  
Author(s):  
O.A. Savkina ◽  
◽  
G.V. Ternovskoi ◽  
M.N. Lokachuk ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Progressive Method
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