The effect Leuconostoc mesenteroides and Lactobacillus plantarum has on the physical and chemical properties of fresh and dehydrated sauerkraut was tested. Sauerkraut inoculated with L . plantarum was slower in fermenting and significantly lower in acidity and higher in pH. Dehydration of sauerkraut by freeze-conventional hot-air and micro-wave processes produced a significant loss in volatile components, ascorbic acid , lactic acid and an increase in pH. Each of the dehydration processes caused browning of the sauerkraut . These changes were less with freeze-drying and increased with conventional hot-air drying and microwave drying. Gas-liquid chromatography confirms the loss of volatile components and the production of a new peak, occurring at 9 to 10 minutes , in the conventional hot-air dried and microwave dried. Sensory evaluation scores of freeze-dried and conventional hot-air dehydrated sauerkraut compared favorably with that of a canned commercial product.

The finite amount of energy carriers affects all of us. It is important to utilize all available sources and to find new sources of energy. The confectionery industry generates both solid and liquid waste during the production of confectioneries, which could be utilized as a substrate for biogas production. However, problems might arise during the biogas process since these kinds of waste are very rich in carbohydrates. The initial breakdown of the substrate would probably cause an accumulation of fermentation products such as volatile fatty acids (VFA) and a low pH. A solution to this might be to use a two-stage process. The first stage would be a pre-fermentation that should be optimized for production of fermentation products such as ethanol and VFA. The aim of this master thesis is to evaluate the biogas potential of confectionery waste products. The confectionery waste products are evaluated using a continuous two-stage process, batch experiments and theoretical calculations of the methane potential. The potential from process wastewater was examined. Depending on COD reduction for a reactor and COD content of process wastewater, an annual amount of 75 000 m3 or of 857 000 m3 of process wastewater is necessary to produce enough biogas for a gas engine to continuously convert the biogas to electricity. A batch experiment evaluating the methane production potential of nine different confectionery waste products from a large confectionery industry gave a range of 430 - 690 NmL/g VS, which is relatively high. A continuous experiment in two lab-scale reactors with a HRT of two days worked satisfactory. The gas production was stable periodically with a carbon dioxide content above 60%. The pH was low (3.4 - 3.6) throughout the experiment for one of the reactors. However, addition of digester sludge from a methane-producing reactor towards the end of the experiment resulted in a higher pH and more VFA available for utilization in the second stage. The main fermentation products were: acetic acid, lactic acid, ethanol and carbon dioxide. A second batch experiment showed that the methane potential was not affected by pre-fermentation. A carbon balance calculation of the process indicates that 57% of the ingoing organic matter is fermented within only two days and ends up in the known fermentation products. The study shows that confectionery waste products are well suited for two-stage anaerobic digestion. / Den ändliga mängden av energibärare påverkar oss alla. Det är därför viktigt att utnyttja alla tillgängliga men även att finna nya energibärare. Konfektyrindustrin generar restprodukter (avfall) både i fast och flytande form, vilka båda kan utnyttjas för produktion av biogas. Det kan dock uppstå problem i biogasprocessen eftersom dessa innehåller en stor mängd kolhydrater. Den initiala nedbrytningen kan ge upphov till en ackumulering av VFA och ett lågt pH. En lösning på detta problem kan vara att använda en två-stegs process. Första steget är en för-fermentering, som ska optimeras för att producera fermentationsprodukter så som etanol och VFA. Syftet med detta arbete är att utvärdera biogaspotentialen från konfektyrrestprodukter genom att använda en kontinuerlig två-stegs process, batchförsök och teoretiska beräkningar av metanpotentialen. Potentialen undersöktes från processvatten. Beroende på COD reduktion i en reaktor och COD innehåll i processvatten, är en årlig mängd av 75 000 m3 eller av 857 000 m3 processvatten nödvändig för att producera en tillräcklig mängd biogas så att en gasmotor kontinuerligt kan omvandla biogasen till elektricitet. Ett batchförsök med nio olika restprodukter från en storskalig konfektyrproducent visade en relativt hög metanpotential (430 - 690 NmL/g VS). Ett kontinuerligt reaktorexperiment genomfördes i laboratorieskala med två reaktorer, där uppehållstiden var två dagar. De två för-fermenteringsreaktorerna presterade tillfredsställande. Gasproduktionen var periodvis stabil med en koldioxidhalt över 60%. pH var lågt (3,4 och 3,6) genom hela experimentet för en av reaktorerna. För den andra reaktorn gjordes tillsatser av reaktormaterial från en metanproducerande reaktor i slutet av experimentet. Dessa tillsatser ökade pH och totalmängden av VFA, som kan utnyttjas i det andra steget. Huvudfermentationsprodukterna är acetat, laktat, etanol och koldioxid. Ytterligare batchförsök visade att för-fermentation inte verkar påverka metanpotentialen för konfektyrrestprodukter. En kolbalans av processen indikerar att 57% av ingående kol återfinns i de kända fermentationsprodukterna inom två dagar. Studiens resultat visar att avfallsprodukter från konfektyrindustrin lämpar sig väl för två-stegs anaerob rötning.

This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were fermented at a commercial winery. Samples were taken daily during pre-fermentation maceration (9°C) and alcoholic fermentation (27°C) and plated on WL and lysine media to determine Saccharomyces and non-Saccharomyces populations and diversity. Total non-Saccharomyces populations increased from 1 x 10³ cfu/mL to 1 x 10⁵ cfu/mL during pre-fermentation cold maceration and reached a maximum of 1 x 10⁷ cfu/mL during alcoholic fermentation. Thirteen distinct yeast species were tentatively identified based on appearance on WL media and were initially screened for β-glucosidase activity using 4-methyllumbelliferyl-β-D-gluconopyranoside (4-MUG) plates. The identity of the isolates screening positive for β-glucosidase activity was determined by sequence analysis of the D1/D2 domain of the 26S rDNA gene. The five isolates identified were Metschnikowia pulcherrima, Hanseniaspora uvarum, Kluveromyces thermotolerans, and two Saccharomyces cerevisiae isolates. β-glucosidase activity was further characterized and quantified using a liquid media representing grape must conditions (pH 3.5, 20° Brix) at two temperatures (25°C and 8°C). While increasing sugar concentration suppressed the β-glucosidase activity of H. uvarum (-99%), β-glucosidase activity still remained relatively high for M. pulcherrima, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. At 8°C, β-glucosidase activity was reduced for M. pulcherrima compared to activity at 25°C, but activity increased for K. thermotolerans, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. The yeast isolates possessing β-glucosidase activity were used in fermentations of Vitis vinifera L. cv. Pinot Noir grapes. The grapes were treated with high hydrostatic pressure (HHP) to inactivate naturally occurring yeast and bacteria. All yeast isolates grew during pre-fermentation cold maceration (7 days at 9°C) and populations increased 3 to 4 logs. Following pre-fermentation cold maceration, all ferments were warmed to 27°C and inoculated with S. cerevisiae RC212. Alcoholic fermentations were all complete within eight days and after pressing wines were analyzed for volatile aroma compounds by SPME-GC-MS. The presence of different yeast isolates during pre-fermentation cold maceration resulted in wines with unique aroma profiles. Ethyl ester concentrations were highest in the wine that did not undergo a pre-fermentation cold maceration, while concentrations of branch-chained esters were higher in the treatments with yeast present during pre-fermentation cold maceration. Pre-fermentation cold maceration with yeast isolates demonstrating β-glucosidase did not affect the concentration of β-damascenone or β-ionone. Wines that had undergone pre-fermentation cold maceration with S. cerevisiae isolate 1, S. cerevisiae isolate 2, and a combination of all isolates resulted in over twice the concentration of β-citronellol over wines that did not undergo a pre-fermentation cold maceration. / Graduation date: 2013