scholarly journals Fermentative Polyhydroxybutyrate Production from a Novel Feedstock Derived from Bakery Waste

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Daniel Pleissner ◽  
Wan Chi Lam ◽  
Wei Han ◽  
Kin Yan Lau ◽  
Lai Chun Cheung ◽  
...  
Keyword(s):  
Glucose Concentration ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Aspergillus Awamori ◽  
Fed Batch ◽  
Batch Cultures ◽  
The Third ◽  
Halomonas Boliviensis ◽  
Phb Production ◽  
Feedstock Preparation

In this study,Halomonas boliviensiswas cultivated on bakery waste hydrolysate and seawater in batch and fed-batch cultures for polyhydroxybutyrate (PHB) production. Results demonstrated that bakery waste hydrolysate and seawater could be efficiently utilized byHalomonas boliviensiswhile PHB contents between 10 and 30% (w/w) were obtained. Furthermore, three methods for bakery waste hydrolysis were investigated for feedstock preparation. These include: (1) use of crude enzyme extracts fromAspergillus awamori, (2)Aspergillus awamorisolid mashes, and (3) commercial glucoamylase. In the first method, the resultant free amino nitrogen (FAN) concentration in hydrolysates was 150 and 250 mg L−1after 20 hours at enzyme-to-solid ratios of 6.9 and 13.1 U g−1, respectively. In both cases, the final glucose concentration was around 130–150 g L−1. In the second method, the resultant FAN and glucose concentrations were 250 mg L−1and 150 g L−1, respectively. In the third method, highest glucose and lowest FAN concentrations of 170–200 g L−1and 100 mg L−1, respectively, were obtained in hydrolysates after only 5 hours. The present work has generated promising information contributing to the sustainable production of bioplastic using bakery waste hydrolysate.

scholarly journals Fed-batch production and characterization of polyhydroxybutyrate by Bacillus megaterium LVN01 from residual glycerol

DYNA ◽  
2020 ◽  
Vol 87 (214) ◽  
pp. 111-120
Author(s):  
Javier Ricardo Gómez Cardozo ◽  
Rodrigo Velasco Bucheli ◽  
Nathalia Marín Pareja ◽  
Orlando Simón Ruíz Villadiego ◽  
Guillermo Antonio Correa Londoño ◽  
...  
Keyword(s):  
Bacillus Megaterium ◽  
Operating Conditions ◽  
Fed Batch ◽  
Fermentation Time ◽  
Batch Cultures ◽  
Batch Systems ◽  
Dry Cell Weight ◽  
Phb Production ◽  
Dry Cell

The operating conditions of polyhydroxybutyrate (PHB) production processes are among the factors that most influence yields. In this study, we evaluated PHB production synthesized by Bacillus megaterium LVN01. Batch and fed-batch cultures were used to produce PHB from residual glycerol. For this, dry cell weight (DCW) and PHB productivity were analyzed at a preliminary stage by central composite design using batch systems under different temperature, C/N ratio, and fermentation time conditions. The maximum PHB productivity occurred at 30.8 °C, 44.9 mol mol-1, and 39.9 h. The same conditions were tested for studies in fed-batch culture. Fed-batch experiments were comparable to each other, where the DCW was around 1.9 g L-1, with PHB productivities of 29.5 mg L-1 h-1 and 35.6 mg L-1 h-1 for bioreactors of 5 L and 14 L, respectively. The PHB was characterized by NMR, FTIR, DSC, TGA, and DTG analys

scholarly journals Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 137
Author(s):  
Luis F. Castro ◽  
Abigail D. Affonso ◽  
Renata M. Lehman
Keyword(s):  
Phenolic Compounds ◽  
Free Amino ◽  
Amino Nitrogen ◽  
The Other ◽  
Fermentable Sugars ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Polyphenol Content ◽  
The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

Using Alternating Tangential Flow with Fed-Batch Cultures

2019 ◽  
Vol 39 (10) ◽  
pp. 54-56
Author(s):  
Shashi Kudugunti ◽  
Daniel Diggins ◽  
Jyoti Amatya ◽  
Jamie Peyser
Keyword(s):  
Fed Batch ◽  
Batch Cultures ◽  
Tangential Flow

scholarly journals A novel process-based model of microbial growth: self-inhibition in Saccharomyces cerevisiae aerobic fed-batch cultures

2015 ◽  
Vol 14 (1) ◽  
Author(s):  
Stefano Mazzoleni ◽  
Carmine Landi ◽  
Fabrizio Cartenì ◽  
Elisabetta de Alteriis ◽  
Francesco Giannino ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Microbial Growth ◽  
Fed Batch ◽  
Batch Cultures

Ethanol production by anaerobic thermophilic bacteria: Kinetics in fed-batch cultures ofClostridium thermohydrosulfuricum

1989 ◽  
Vol 11 (6) ◽  
pp. 443-448 ◽  
Author(s):  
Fatiou Toukourou ◽  
Luiz Donaduzzi ◽  
Andr� Miclo ◽  
Pierre Germain
Keyword(s):  
Ethanol Production ◽  
Thermophilic Bacteria ◽  
Fed Batch ◽  
Batch Cultures
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