Study on the properties of Dendrobium officinale fermentation broth as functional raw material of cosmetics

2021 ◽  
Author(s):  
Lin Yuanyuan ◽  
Yang Ting ◽  
Shen Luoyi ◽  
Zhang Jie ◽  
Liu Liping
Keyword(s):  
Fermentation Broth ◽  
Raw Material ◽  
Dendrobium Officinale

scholarly journals Purification of Polymer-Grade Fumaric Acid from Fermented Spent Sulfite Liquor

2017 ◽  
Author(s):  
Diogo Figueira ◽  
João Cavalheiro ◽  
Bruno Sommer Ferreira
Keyword(s):  
Fumaric Acid ◽  
Process Integration ◽  
Fermentation Broth ◽  
Arable Land ◽  
Fermentation Medium ◽  
Production Costs ◽  
Raw Material ◽  
Separation Unit ◽  
Polymer Industry ◽  
Spent Sulfite Liquor

Fumaric acid is a chemical building block with many applications, namely in the polymer industry. The fermentative production of fumaric acid from renewable feedstock is a promising and sustainable alternative to petroleum-based chemical synthesis. The use of existing industrial side-streams as raw-material within biorefineries potentially enable production costs competitive against current chemical processes, while preventing the use of refined sugars competing with food and feed uses and avoiding purposely grow crops requiring large areas of arable land. However, most industrial side streams contain a diversity of molecules that will add complexity to the purification of fumaric acid from the fermentation broth. A process for the recovery and purification of fumaric acid from complex fermentation medium containing spent sulfite liquor (SSL) as carbon source was developed and is herein described. A simple two-stage precipitation procedure involving separation unit operations, pH and temperature manipulation and polishing through the removal of contaminants with activated carbon allowed the recovery of fumaric acid with 68.3% recovery yield with specifications meeting the requirements of the polymer industry. Further, process integration opportunities were implemented that allowed minimizing the generation of waste streams containing fumaric acid which enabled increasing the yield to 81.4% while keeping the product specifications.

scholarly journals Evaluation of optimal fermentation conditions for volatile fatty acids production from artisanal fish waste

2020 ◽  
Author(s):  
Luz Stella Cadavid-Rodríguez ◽  
Viviana E. Castro-López ◽  
JERSSON PLACIDO
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Fermentation Broth ◽  
Block Design ◽  
Ph Control ◽  
Ammonia Nitrogen ◽  
Raw Material ◽  
Operational Parameters ◽  
Fish Waste ◽  
Mixed Culture Fermentation

Abstract In this research, operational parameters were assessed to optimise the production of volatile fatty acids (VFA) from artisanal fish waste (FW) using mixed-culture fermentation. The experiments were performed using a randomised block design with pH and Inoculum/Substrate (I/S) ratio as factors with three pH levels (5, 7 and 9) and five I/S ratios levels (0.20, 0.15, 0.10, 0.05, 0.00) with VFA production, total ammonia nitrogen (TAN), biogas and soluble chemical oxygen demand (sCOD) as response variables. The results indicated that pH and I/S ratio significantly influenced VFA production and the other variables evaluated. The highest VFA concentration (54.5 g/L) was obtained at pH 7 and with an I/S ratio of 0.05. These conditions were also optimal for TAN and sCOD. External pH control was proved as unnecessary as the highest VFA production (70.3 g VFA/L) was obtained without pH control. In these conditions, the fermentation broth was able to maintain its pH between 6.6 and 7.7. The VFA profile had acetic (35%) and butyric (32%) acids as the dominant species, however, propionic, iso-valeric and iso-butyric were also produced in small amounts (< 10%). These results evidence the potential of artisanal FW as a raw material for producing high concentrations of VFA and smooth the path for the establishment of a VFA and biogas biorefinery from artisanal FW.

scholarly journals Evaluation of optimal fermentation conditions for volatile fatty acids production from artisanal fish waste

2020 ◽  
Author(s):  
Luz Stella Cadavid-Rodríguez ◽  
Viviana E. Castro-López ◽  
JERSSON PLACIDO
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Fermentation Broth ◽  
Block Design ◽  
Ph Control ◽  
Ammonia Nitrogen ◽  
Raw Material ◽  
Operational Parameters ◽  
Fish Waste ◽  
Mixed Culture Fermentation

Abstract In this research, operational parameters were assessed to optimise the production of volatile fatty acids (VFA) from artisanal fish waste (FW) using mixed-culture fermentation. The experiments were performed using a randomised block design with pH and Inoculum/Substrate (I/S) ratio as factors with three pH levels (5, 7 and 9) and five I/S ratios levels (0.20, 0.15, 0.10, 0.05, 0.00) with VFA production, total ammonia nitrogen (TAN), biogas and soluble chemical oxygen demand (sCOD) as response variables. The results indicated that pH and I/S ratio significantly influenced VFA production and the other variables evaluated. The highest VFA concentration (54.5 g/L) was obtained at pH 7 and with an I/S ratio of 0.05. These conditions were also optimal for TAN and sCOD. External pH control was proved as unnecessary as the highest VFA production (70.3 g VFA/L) was obtained without pH control. In these conditions, the fermentation broth was able to maintain its pH between 6.6 and 7.7. The VFA profile had acetic (35%) and butyric (32%) acids as the dominant species and propionic, iso-valeric and iso-butyric were minor species (< 10%). An economic assessment evaluating the establishment of a FW VFA biorefinery in Tumaco, Colombia was performed including capital, operational and labour cost, discounted payback period and cost curves. These results evidenced the potential of artisanal FW as a raw material for producing high concentrations of VFA and smooth the path for the establishment of a VFA and biogas biorefinery from FW.

Extractive Fermentation of Ethanol from Fresh Cassava Roots Using Vacuum Fractionation Technique

2014 ◽  
Vol 931-932 ◽  
pp. 1096-1100 ◽  
Author(s):  
Supathra Phakping ◽  
Mariena Ketudat-Cairns ◽  
Apichat Boontawan
Keyword(s):  
Simultaneous Saccharification And Fermentation ◽  
Ethanol Concentration ◽  
Fermentation Broth ◽  
Product Inhibition ◽  
Raw Material ◽  
Yeast Cells ◽  
Batch Mode ◽  
Inhibition Effect ◽  
Vacuum Fractionation ◽  
Simultaneous Saccharification

Fresh cassava roots were used as a raw material for ethanol fermentation. Conventional batch mode (CF), simultaneous saccharification and fermentation (SSF) and simultaneous liquefaction, saccharification and fermentation (SLSF) were investigated with various enzyme systems. The ethanol concentrations obtained in batch fermentations ranged from 8-12 wt%. In addition, vacuum fractionating technique was successfully introduced to simultaneously remove high purity ethanol from fermentation broth in batch mode. The distilled ethanol concentration was approximately 86 wt% whilst its concentration in the bioreactor was kept lower than 2 wt%. As a result, the product inhibition effect to yeast cells was reduced.

scholarly journals Effect of the Fermentation Broth of the Mixture of Pueraria lobata, Lonicera japonica, and Crataegus pinnatifida by Lactobacillus rhamnosus 217-1 on Liver Health and Intestinal Flora in Mice With Alcoholic Liver Disease Induced by Liquor

2021 ◽  
Vol 12 ◽  
Author(s):  
Ting Wang ◽  
Zhe Wang ◽  
Zhipeng Yang ◽  
Xin Cui ◽  
Liang Yan ◽  
...  
Keyword(s):  
Liver Disease ◽  
Alcoholic Liver Disease ◽  
Fermentation Broth ◽  
Intestinal Flora ◽  
Lactobacillus Rhamnosus ◽  
Raw Material ◽  
Lonicera Japonica ◽  
Inflammatory Factors ◽  
Pueraria Lobata ◽  
Crataegus Pinnatifida

In this work, we discovered a new fermentation broth that can prevent and regulate alcoholic liver disease (ALD) and intestinal flora, which fermented the mixture of Pueraria lobata, Lonicera japonica, and Crataegus pinnatifida by Lactobacillus rhamnosus 217-1. The contents of polyphenols, puerarin, total isoflavones, and amino acids were significantly increased. Animal experiments showed that the fermentation broth could improve the liver indexes of ALD mice model, increase the activity of superoxide dismutase and glutathione in liver tissue, and reduce the level of malondialdehyde (MDA). Furthermore, the fermentation broth can reduce the levels of serum lipopolysaccharide (LPS), inflammatory factors interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α). Importantly, intestinal flora analysis showed that the fermentation broth could increase the abundance of Lactobacillales and reduce the production of Gram-negative bacteria, thereby reducing the abnormal increase in bacterial diversity caused by alcohol. In conclusion, we may have discovered a new functional food raw material with great application potential. The above findings indicate that the fermentation broth can actively regulate the intestinal flora and improve liver inflammation. The underlying mechanism might be that the fermentation broth could enhance intestinal permeability and reduce the inflammatory signals and LPS transmitted through the gut-liver axis, thereby reducing the oxidative stress and inflammation of the liver caused by alcohol.

scholarly journals Sweet sorghum: broth clarification with enzymatic treatment increases the quality of the fermentation wort for ethanol production

2021 ◽  
Vol 37 ◽  
pp. e37094
Author(s):  
Osania Emerenciano Ferreira ◽  
Gustavo Henrique Gravatim Costa ◽  
Aline Ferreira Silva ◽  
Nayara Abrão Montijo ◽  
Miguel Angelo Mutton ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Sweet Sorghum ◽  
Fermentation Broth ◽  
Enzymatic Treatment ◽  
Raw Material ◽  
Biofuel Production ◽  
Amylolytic Enzymes ◽  
Fermentation Efficiency ◽  
Sorghum Genotypes

Sweet sorghum is currently being evaluated throughout the world as a raw material for biofuel production because its stem juices are rich in sugars that can be directly fermented to ethanol. In this work, the fermentative efficiency of three sweet sorghum genotypes was evaluated, aiming at ethanol production, harvested in two seasons, clean and whole stems, and the treatment of the juice and broth with amylolytic enzymes in order to use the present starch to increase the production of ethanol. The experiment was carried out in the 2013/2014 harvest, in the municipality of Jaboticabal, São Paulo, Brasil, located at 21°14’05’’S and 48°17’09’’W. The experimental design was completely randomized, with sub-subdivided plots and four replications. The primary treatments were the sweet sorghum genotypes (CV147, CV198, and BRS508), the secondary treatments, the type of harvest (whole stems and clean stems); the tertiary the two sampling times (102 and 116 days after sowing - d.a.s) and the quaternary the application of enzymes. In the fermentation process, the yeast PE-2 was used, at the end, the wine was recovered and characterized. Fermentation efficiency and liters of ethanol per ton of sorghum were calculated. The clarification of the juice with enzymatic treatment increases the quality of the fermentation broth and makes it possible to obtain wines with lower levels of RRTs and Brix. Fermentation efficiency is not affected by the genotype; however, it is influenced by the time of harvest and the technological quality of the juice. The use of amylolytic enzymes makes it possible to obtain wines with lower levels of RRTS and Brix. The best period of industrialization was at 102 d.a.s., and the processing of whole stalks resulted in less ethanol production.

Optimization of Overproducing S-Adenosyl-L-Methionine Saccharomyces Cerevisiae S-W55 Mutant Utilizing Unpolished Rice from Aging Paddy by Feeding L-Methionine

2011 ◽  
Vol 365 ◽  
pp. 445-453
Author(s):  
Wen Jun Wang
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Density ◽  
Yeast Extract ◽  
High Cell Density ◽  
Fermentation Broth ◽  
Raw Material ◽  
Batch Processes ◽  
High Cell ◽  
Fed Batch ◽  
Unpolished Rice

The medium and fed-batch fermentation by Saccharomyces cerevisiae S-W55 were optimized. The unpolished rice from aging paddy was used as major nutrient source to reduce the raw material cost of SAM fermentation. The unpolished rice saccharificate (URS) and yeast extract were employed as carbon source and nitrogen source, respectively. The dosages of URS and yeast extract in the medium compositions were optimized by response surface methodology (RSM). As a result, when the fermentation was carried out under the optimal conditions for URS (51.4 g/L) and yeast extract (4.74 g/L), the SAM yield reached 2.61 g/L. Some fed-batch processes by adding L-methionine (MET) were investigated. Adding MET into the fermentation broth at one time at the time of high cell density reaching 80 g/L could get better results with the optimal SAM concentration of 5.3 g/L and biomass yield of 89.1 g/L. By feeding MET into the fermentation broth at a feeding rate of 2 g/h for 5 hours at the time of high cell density reaching 80 g/L the optimal results were reached and the maximal SAM yield and biomass density were 5.82 g/L and 90.2 g/L，respectively.

Study on the Control of Gelatinous Membrane in the Process of Vinegar Trickling Fermentation

2013 ◽  
Vol 739 ◽  
pp. 226-232 ◽  
Author(s):  
Hong Mei Lu ◽  
Li Ping Zhang ◽  
Bai Fa Zhang ◽  
Xiao Lin Jiang ◽  
Lai Xin Dai
Keyword(s):  
Qualitative Analysis ◽  
Bacterial Cellulose ◽  
Continuous Fermentation ◽  
Fermentation Broth ◽  
Acetobacter Xylinum ◽  
Raw Material ◽  
Rice Wine ◽  
Total Acid ◽  
Important Approach ◽  
Fermentation Period

Vinegar trickling fermentation was one of important approach for producing vinegar. But gelatinous membrane usually settled among fillers and caused vinegar fermentation termination after one month continuous fermentation when rice wine was used as vinegar fermentation raw material. After enrichment, isolation, purification and cultivation to the microbe, qualitative analysis and morphological observations were studied to the gelatinous membrane. The results indicated that the membrane formation microbe was Acetobacter xylinum and the main composition of gelatinous membrane was bacterial cellulose (BC). Several methods had been used to control BC formation in the process of vinegar trickling fermentation. The addition of phosphodiesterase can inhibit BC synthesis effectively, but cannot prevent BC formation. BC synthesis can be prevented by adjusting the composition of fermentation broth and the effective ratio of rice wine to diluted ethanol (6%v/v alcohol) was 4:6. The addition of cellulase (0.08%) can not only hydrolyze formatted BC, but also prevented BC synthesis, the final content of total acid was increased and the fermentation period was decreased. The use of cellulase (0.08%) can make the continuous vinegar trickling fermentation sustained at least 6 months.

New Production Method of Ethanol with Sweet Sorghum

2011 ◽  
Vol 347-353 ◽  
pp. 1055-1059
Author(s):  
Guang Qi Zhou ◽  
Dong Mei Qi ◽  
Yin Guo ◽  
Xue Liang Zhang ◽  
Jing Xian Zhai
Keyword(s):  
Sweet Sorghum ◽  
High Performance ◽  
Fermentation Broth ◽  
Trichoderma Viride ◽  
Total Yield ◽  
Production Method ◽  
High Performance Liquid Chromatographic ◽  
Raw Material ◽  
Chemical Compositions ◽  
New Production

This paper is about fermentation production of ethanol using sweet sorghum stalks as raw material. Content: The soluble part and insoluble part of sweet sorghum stalks are treated separately then ferment by the self-immobilized yeast after adding the nutrient salts. Results: after first squeezing of the stem, the sap is obtained. The slag is treated with acid, alkali and ultrasonic, then hydrolyzed by the Trichoderma viride L21 fermentation broth or directly by cellulase, and the total yield of reducing sugar is 73.22%. The power of ultrasonic is 60w and opens for 1s intervals 6s in total 20min to make obvious damage to fiber structure. The chemical compositions of sap are analyzed by atomic absorption spectroscopy and high performance liquid chromatographic. The response surface analysis is used to optimize the adding amount of the CO(NH2)2, MgSO4, KH2PO4, CaCl2, FeCl3 and so on. At last self-immobilized Saccharmyces cerevisiae FFCC2167 which has agglutination characteristic is used for fermentation. Ethanol production is 100.44 g • L-1, and the yield efficiency is 93.24％.

Mental representation of economic crisis in Italian and Swiss samples 1The authors would like to thank Maurizio Mistri for his help in the construction of items. This research was supported by a grant from the Italian Murst (ex 40%).

2001 ◽  
Vol 60 (1) ◽  
pp. 11-14 ◽  
Author(s):  
Lucia Savadori ◽  
Eraldo Nicotra ◽  
Rino Rumiati ◽  
Roberto Tamborini
Keyword(s):  
Economic Crisis ◽  
Mental Representation ◽  
Mental Representations ◽  
Social Contexts ◽  
Raw Material ◽  
National Context ◽  
Cluster Procedure ◽  
Total N ◽  
Two Samples ◽  
Important Symptom

The content and structure of mental representation of economic crises were studied and the flexibility of the structure in different social contexts was tested. Italian and Swiss samples (Total N = 98) were compared with respect to their judgments as to how a series of concrete examples of events representing abstract indicators were relevant symptoms of economic crisis. Mental representations were derived using a cluster procedure. Results showed that the relevance of the indicators varied as a function of national context. The growth of unemployment was judged to be by far the most important symptom of an economic crisis but the Swiss sample judged bankruptcies as more symptomatic than Italians who considered inflation, raw material prices and external accounts to be more relevant. A different clustering structure was found for the two samples: the locations of unemployment and gross domestic production indicators were the main differences in representations.

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