Master of Science / Department of Animal Sciences and Industry / Micheal J. Brouk / An evaluation of short-term replacement of corn silage (CS) and soybean meal with a blend of wet brewers grains (BG) and cracked corn on milk production and DMI was completed utilizing 8 primiparous (192 DIM) and 4 multiparous (191 DIM) mid-lactation Holstein cows. Milk production, composition, DMI, production efficiency, fatty acid composition and diet digestibility were evaluated. Cows were allotted to a 4 x 4 Latin Square with 3 replications blocked by parity, DIM and energy corrected milk (ECM). Crude protein and starch levels were balanced between diets by varying the levels of cracked corn and soybean meal in four diets; 0 BG (0% wet BG and 24% CS of diet DM), 12 BG (12% wet BG and 12% CS), 18 BG (18% wet BG and 6% CS), and 24 BG (24% wet BG and 0% CS). Fifteen day periods were used, d11-15 designated for collection. Orts were collected daily and TMRs were fed at 5 to 10% of previous day’s intake. Cows were milked 3x/day and individual milk weights recorded at every milking. Milk samples, body weights and BCS were taken -2 and -1d pre-trial to obtain baseline data and d14 and 15 of each period. During collection, samples of TMR and orts were taken d1, 3 and 5. Fecal grab samples were taken d12-15 at 8 hr intervals and advanced 2 hrs every 24 hr period to account for diurnal variation. Dry matter intake was similar (P=0.33) among treatments (20.3, 20.8, 20.9 and 21.2 kg/cow) for 0 BG, 12 BG, 18 BG AND 24 BG respectively, however CP intake of 24 BG tended to be greater (P=0.05) than 0 BG. NDF intake was lower for 0 BG compared to all other treatments and 24 BG was higher than 12 BG (P=0.0007). Dietary fat intake was different (P<0.001) across all treatments, increasing with greater BG inclusion. Inclusion of BG had no effect (P=0.37) on milk production (30.5, 31.5, 31.6 and 32.1 kg/cow), fat percent or amount, protein percent, SNF, lactose or SCC, but protein yield (P=0.04) was lower and MUN (P=0.05)tended to be lower with 0 BG compared to 18 BG and 24 BG. Efficiency of milk production did not differ (P=0.93) among treatments. Milk fatty acid profiles were different among treatments, with general increases of individual fatty acids as BG inclusion increased. No differences were found in DM, CP or ADF digestibility across treatments. Results suggest wet BG fed simultaneously with grass hay can be utilized as a short-term replacement for CS in mid-lactation dairy cow diets.

O estudo avaliou as características do resíduo de cervejaria úmido e ensilado durante um período de trinta dias, para isto foram utilizados seis ovinos machos, adultos, da raça Santa Inês. Os animais dotados de fístula ruminal permanente, foram distribuídos em dois quadrados latinos 3 x 3 em um esquema múltiplo com seis animais e três períodos experimentais. Os tratamentos adotados foram constituídos por três dietas experimentais A, B e C onde o resíduo de cervejaria ensilado substituiu o feno de Tifton 85 (Cynodon x Cynodon) nas seguintes proporções: Tratamento A - 100 % de feno; Tratamento B - 67 % de feno + 33 % de silagem e Tratamento C - 33 % de feno + 67 % de silagem. As dietas experimentais foram avaliadas através das técnicas in vivo, in situ e in vitro. As avaliações in vitro foram realizadas através da técnica de incorporação microbiana com o uso de 32P como marcador. Foram realizadas também análises bromatológicas e análise por ativação neutrônica do resíduo úmido coletado em diferentes indústrias e em diferentes períodos de coleta. As avaliações in vivo indicaram aumentos na digestibilidade aparente da PB de acordo com a inclusão do resíduo na dieta (P<0,05), com valores de 51,6; 66,1 e 66,3 % para as dietas A, B e C respectivamente. O tratamento B apresentou maior digestibilidade da MO (P<0,05) e notou-se menor digestibilidade da fração FDA (P<0,05), de acordo com o aumento dos níveis do resíduo na dieta. Para as avaliações in situ foram notados maiores valores de degradabilidade da MS no rúmen de acordo com o aumento do resíduo na dieta (P<0,05), apresentando um comportamento linear positivo de acordo com a equação: p = 0,155n + 53,866; R2 = 0,922. No estudo da incorporação do 32P, a síntese microbiana foi avaliada de acordo com as quantidades de nitrogênio incorporado (Ni) à massa microbiana. As dietas experimentais não apresentaram diferênças significativas (P>0,05) quanto aos valores de Ni, que ficaram em torno de 4,60; 4,62 e 5,03 mg de Ni incorporado por g de MS fermentada, para as dietas A, B e C respectivamente. A ensilagem do resíduo de cervejaria úmido foi considerado uma forma eficiente de armazenagem durante o período de tempo estudado. As avaliações utilizadas mostraram que o resíduo apresentou um comportamento semelhante ao da forragem e pode ser considerado um alimento volumoso de boa qualidade, embora na avaliação in situ as taxas de desaparecimento da MS tenham sido maiores do que as do feno de Tifton. Foram notadas diminuições (P>0,05) no consumo voluntário dos animais quando o resíduo foi incluído em quantidades maiores do que 33 % da MS. Não foram identificadas presença de elementos tóxicos, com As, Hg e Cd na composição do resíduo quando analisado através da ativação neutrônica. / The study evaluated the wet brewer’s grain silage using six male, adults Santa Inês sheep. The animals had a permanent ruminal fistula, and were distributed in two 3x3 Latin Squares in a multiple designing, with six animals and three experimental periods. The treatments was constituted by three experimental diets, A, B and C where the ensiled brewer’s grain substituted the hay of Tifton 85 (Cynodon x Cynodon) in the following ratios: A - 100 % hay; B - 67 % of hay + 33 % of silage and C - 33 % of hay + 67 % of silage. The experimental diets were evaluated through the in vivo, in situ and in vitro techniques. The in vitro evaluation was the microbial incorporation technique using 32P as marker. Wet brewer’s grains was collected in different industries and different periods, and this material was submitted to chemical and neutron activation analysis. The in vivo evaluation indicated increases in the apparent digestibility of the CP, when the brewer’s grains were included in the diet (P<0,05), the values of the digestibility were 51,6; 66,1 and 66,3 % for the diets A, B and C respectively. Treatment B showed higher digestibility of OM (P<0,05) and lower digestibility of ADF fraction (P<0,05), when the silage increase in the diet. For the in situ evaluation, the values of MS degradability was higher when the levels of brewer’s grain increase in the diet (P<0,05), the positive linear regression was obtained in accordance with the equation: p = 0,155n + 53.866; R2 = 0,922. In the study of the incorporation of the 32P, the microbial synthesis was evaluated with the amounts of nitrogen incorporation (Ni) in the microbial mass. Experimental diets did not present a significant difference (P>0,05) of Ni values, that was around of 4,60; 4,62 and 5,03 mg Ni incorporated per g of fermented dry matter, for the diets A, B and C respectively. The silage process of the wet brewer’s grain was considered an efficient form of storage during the studied period. The used evaluation showed that the brewer’s grains presented a similar characteristics with the forage source and it was considerate a good roughage feed, even so in the in situ evaluation the rates of DM disappearance were higher than of Tifton hay. Reductions (P>0,05) in the voluntary intake of the animals were obtained when the brewer’s grain was included in higher amounts than 33 % of DM. Toxic elements presence, As, Hg and Cd were not identified in the composition of the brewer’s grain when analysed by neutron activation analysis.

O estudo avaliou as características do resíduo de cervejaria úmido e ensilado durante um período de trinta dias, para isto foram utilizados seis ovinos machos, adultos, da raça Santa Inês. Os animais dotados de fístula ruminal permanente, foram distribuídos em dois quadrados latinos 3 x 3 em um esquema múltiplo com seis animais e três períodos experimentais. Os tratamentos adotados foram constituídos por três dietas experimentais A, B e C onde o resíduo de cervejaria ensilado substituiu o feno de Tifton 85 (Cynodon x Cynodon) nas seguintes proporções: Tratamento A - 100 % de feno; Tratamento B - 67 % de feno + 33 % de silagem e Tratamento C - 33 % de feno + 67 % de silagem. As dietas experimentais foram avaliadas através das técnicas in vivo, in situ e in vitro. As avaliações in vitro foram realizadas através da técnica de incorporação microbiana com o uso de 32P como marcador. Foram realizadas também análises bromatológicas e análise por ativação neutrônica do resíduo úmido coletado em diferentes indústrias e em diferentes períodos de coleta. As avaliações in vivo indicaram aumentos na digestibilidade aparente da PB de acordo com a inclusão do resíduo na dieta (P<0,05), com valores de 51,6; 66,1 e 66,3 % para as dietas A, B e C respectivamente. O tratamento B apresentou maior digestibilidade da MO (P<0,05) e notou-se menor digestibilidade da fração FDA (P<0,05), de acordo com o aumento dos níveis do resíduo na dieta. Para as avaliações in situ foram notados maiores valores de degradabilidade da MS no rúmen de acordo com o aumento do resíduo na dieta (P<0,05), apresentando um comportamento linear positivo de acordo com a equação: p = 0,155n + 53,866; R2 = 0,922. No estudo da incorporação do 32P, a síntese microbiana foi avaliada de acordo com as quantidades de nitrogênio incorporado (Ni) à massa microbiana. As dietas experimentais não apresentaram diferênças significativas (P>0,05) quanto aos valores de Ni, que ficaram em torno de 4,60; 4,62 e 5,03 mg de Ni incorporado por g de MS fermentada, para as dietas A, B e C respectivamente. A ensilagem do resíduo de cervejaria úmido foi considerado uma forma eficiente de armazenagem durante o período de tempo estudado. As avaliações utilizadas mostraram que o resíduo apresentou um comportamento semelhante ao da forragem e pode ser considerado um alimento volumoso de boa qualidade, embora na avaliação in situ as taxas de desaparecimento da MS tenham sido maiores do que as do feno de Tifton. Foram notadas diminuições (P>0,05) no consumo voluntário dos animais quando o resíduo foi incluído em quantidades maiores do que 33 % da MS. Não foram identificadas presença de elementos tóxicos, com As, Hg e Cd na composição do resíduo quando analisado através da ativação neutrônica. / The study evaluated the wet brewer’s grain silage using six male, adults Santa Inês sheep. The animals had a permanent ruminal fistula, and were distributed in two 3x3 Latin Squares in a multiple designing, with six animals and three experimental periods. The treatments was constituted by three experimental diets, A, B and C where the ensiled brewer’s grain substituted the hay of Tifton 85 (Cynodon x Cynodon) in the following ratios: A - 100 % hay; B - 67 % of hay + 33 % of silage and C - 33 % of hay + 67 % of silage. The experimental diets were evaluated through the in vivo, in situ and in vitro techniques. The in vitro evaluation was the microbial incorporation technique using 32P as marker. Wet brewer’s grains was collected in different industries and different periods, and this material was submitted to chemical and neutron activation analysis. The in vivo evaluation indicated increases in the apparent digestibility of the CP, when the brewer’s grains were included in the diet (P<0,05), the values of the digestibility were 51,6; 66,1 and 66,3 % for the diets A, B and C respectively. Treatment B showed higher digestibility of OM (P<0,05) and lower digestibility of ADF fraction (P<0,05), when the silage increase in the diet. For the in situ evaluation, the values of MS degradability was higher when the levels of brewer’s grain increase in the diet (P<0,05), the positive linear regression was obtained in accordance with the equation: p = 0,155n + 53.866; R2 = 0,922. In the study of the incorporation of the 32P, the microbial synthesis was evaluated with the amounts of nitrogen incorporation (Ni) in the microbial mass. Experimental diets did not present a significant difference (P>0,05) of Ni values, that was around of 4,60; 4,62 and 5,03 mg Ni incorporated per g of fermented dry matter, for the diets A, B and C respectively. The silage process of the wet brewer’s grain was considered an efficient form of storage during the studied period. The used evaluation showed that the brewer’s grains presented a similar characteristics with the forage source and it was considerate a good roughage feed, even so in the in situ evaluation the rates of DM disappearance were higher than of Tifton hay. Reductions (P>0,05) in the voluntary intake of the animals were obtained when the brewer’s grain was included in higher amounts than 33 % of DM. Toxic elements presence, As, Hg and Cd were not identified in the composition of the brewer’s grain when analysed by neutron activation analysis.

Over the last several decades, there have been a tremendous developments and greatinnovations in photocatalysis process along with the development of efficient nanosized catalysts for simple approach and economic viability. In this study, magnetic core@doubleshell nanomaterials were investigated and synthesized in lab with three-step innovative approach where Fe3O4 nanoparticles (NPs) were produced first to act as cores without using any surfactants. The magnetite/silica core–shell structure was then prepared by hydrolysis of tetraethoxysilane (TEOS) in the presence of core particles under alkaline conditions. And the outermost shell, the α-Fe2O3/TiO2 nanoparticles, were grown over magnetic core of Fe3O4@SiO2 using coprecipitation and calcination method. Furthermore, the Fe3O4@SiO2@α-Fe2O3/TiO2 NPs were then loaded on the reduced graphene oxide (r-GO) using hydrothermal method and are also mixed by kneading with the layered double hydroxides (LDH) of Mg2+ and Al3+. These nanoparticles were characterized with scanning electron microscope (SEM), transmission electron microscope (TEM), dynamic light scattering (DLS), and energy dispersive X-ray spectroscopy (EDS). Different model compounds like microcrystalline cellulose (90 μm), D-xylose, and sodium lignosulfonate representing cellulose, hemicellulose, and lignin, respectively, were converted to valuable chemicals with different NPs under visible light for different time periods. For example, valeric acid (VA) and vanillylmandelic acid (VMA) were produced when cellulose was used for the conversion with core-double shell NPS which were quantified using high performance liquid chromatography (HPLC). Similar approach was adopted for the conversion of brewers’ spent grain (BSG), a lignocellulosic biomass, without oxygen under visible light, which yielded ethanol as the main product along with other sugars and acids of very low concentrations. The magnetic property of the nanomaterials made it easy for recycle and reuse. From a sustainability point of view, this study will fill a large need in the biomass photocatalysis field by developing core-shell multi-functional photocatalysts for direct transformation of lignocellulose into valuable chemicals under low temperatures, atmospheric pressure, and visible light from the sun.

Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2018 / Beer is one of the most widely consumed alcoholic beverages in the world. The brewing process is based on natural enzymatic activities that take place during the malting of barley grain, mashing of grist and fermentation of wort. Insufficient malt enzyme activity during the mashing process leads to high levels of barley β-glucan, arabinoxylan (AX) and dextrins in the wort as well as in the final beer. It was reported that high levels of β-glucan and AX increase wort and beer viscosity which lower the rate of beer filtration and this negatively affect the production rate in the brewery. During beer fermentation, brewing yeast catalyses the conversion of wort sugars to ethanol, carbon dioxide and other metabolic products. However, non-fermentable carbohydrates i.e., limit dextrins remain in the wort and final beer. These non-fermentable carbohydrates are known to contribute to the caloric value of beer which might lead to weight gain in consumers. The objectives of this study were to evaluate the effect of recombinant yeast strains expressing an endo-β-1,4-glucanase or an endo-β-1,4-xylanase on beer viscosity (as an indicator of filterability) and an α-amylase on residual sugars levels. The effect of the above mentioned enzymes on the aroma, appearance, flavour, mouth-feel and overall quality of the beer was also determined. Wort was produced in the University of Limpopo micro-brewery and the wort was pitched with different recombinant strains. The wild-type strain served as control. The results obtained showed that the xylanase expressing strain produced a measurable decrease in viscosity over the course of the fermentation, but endo-glucanase did not have any effect on the beer viscosity. The α-amylase producing strain, did not show a measurable reduction of residual sugars in the final beer probably as a result of very low activity on α-1,6 glycosidic bonds in dextrins during fermentation. The xylanase and α-amylase producing strain fermented effectively with good attenuation (decrease in wort specific gravity). The beer produced by the α-amylase and control strains were preferred in terms of taste and had similar qualities. The secreted amylolytic activity was not sufficient to significantly reduce residual sugar in the final beer. Although the xylanase secreting strain produced a beer with lower viscosity, the enzyme had a negative impact on the taste of the beer. Key words: Brewer’s yeast, beer fermentation, low calorie beer, amylase, xylanase, endo-glucanase.

No description available.

Le XIXe siècle est en France celui de la bière : production et consommation annuelles passent en l’espace de cent ans de moins de trois à plus de quinze millions d’hectolitres. Profitant de sa position de carrefour commercial et de la qualité de ses eaux, Lyon occupe une place à part dans ce marché de masse en construction. Remettant en question l’hermétisme de supposées frontières alimentaires, la ville se démarque en effet dès les dernières années de l’Ancien Régime par un notable recours à la boisson houblonnée et la fabrication d’un produit aux qualités organoleptiques bien particulières qu’elle exporte en direction d’un large quart Sud-est du pays. Savamment entretenue, cette position originale fait de la cité rhodanienne l’un des principaux centres de production de bière français de la première moitié du siècle. La donne change à compter du Second Empire. Aux évolutions des modes et pratiques alimentaires à l’égard des alcools s’ajoutent décloisonnement des marchés et avancées technologiques affectant de manière irrémédiable l’activité. Le secteur brassicole régional, très largement lyonnais, passe ainsi en quelques décennies d’une structure artisanale voyant coexister une myriade de petits établissements employant quelques individus et produisant chacun annuellement quelques centaines d’hectolitres à une dimension industrielle où un nombre réduit de grandes usines concentrent main-d’œuvre, capitaux et parts de marché. L’encadrement réglementaire lui-même, qu’il s’agisse de législation professionnelle ou de régulation de l’insalubrité, et les politiques fiscales, à l’échelle de la ville comme du pays, participent à cette transition. Alors que la redéfinition des logiques urbaines et commerciales impacte directement les pratiques des brasseurs en les forçant à revoir leurs procédés de fabrication et leurs stratégies de formation, d’approvisionnement et de vente, c’est la progressive structuration d’une filière de la bière qui apparaît en filigrane. Il faut néanmoins se garder de voir ces entrepreneurs comme de simples victimes de mouvements qui leur échappent : plus que spectateurs d’une révolution protéiforme, ils s’en font les acteurs. L’étude prosopographique de 337 parcours considérés dans leurs dimensions individuelles et collectives atteste de la pluralité des destins : quand le modèle de la petite entreprise permet aux artisans les plus audacieux, qu’ils viennent d’un ailleurs professionnel ou géographique (sont notamment mises à jour les origines germaniques et alsaciennes de nombre d’entre eux), de valoriser leur travail et de satisfaire leurs ambitions, celui de l’industrie fait d’une poignée seulement de véritables brasseurs d’affaires. Ce seront les seuls à survivre, la plupart de leurs collègues et concurrents payant à terme les effets conjoints de la conjoncture économique, de la rationalisation du marché et des tragédies familiales. À l’orée du premier conflit mondial, seules six brasseries sont encore opérationnelles : ayant démontré sa précoce capacité d’adaptation en modifiant sa structure afin de donner aux établissements subsistants les moyens d’assimiler la modernisation productiviste, le monde brassicole rhodanien fait figure d’exception parmi les activités pré-industrielles, a fortiori parmi celles relevant du secteur agroalimentaire. / In France, the nineteenth century is the age of beer: in a hundred years, annual production and consumption grow from less than three to more than fifteen million hectolitres. Thanks to its advantageous commercial position and the quality of its waters, Lyon occupies a unique place in this developing mass-market. Calling presumed alimentary boundaries into question, the city distinguishes itself as soon as the end of the Ancien Régime through a wide use of the hoppy beverage and the making of a product with specific organoleptic qualities being exported to the southeast quarter of the country. Skilfully maintained, this original situation turns Lyon into one of the main French beer production centres of the first half of the century. Things change with the advent of the Second Empire. New drinking trends and habits, birth of a European then worldwide consumption market and substantial scientific and technical improvements combine themselves to change the activity into a definite way. Thus, the Rhône brewing sector, leaded by Lyon’s breweries and initially made of numerous and small short-lived handcraft production units selling locally only, becomes in a few decades an industry operating towards foreign markets and formed by a handful of big factories gathering workforce, capitals and market share. Regulatory framework itself (professional legislation or insalubrity control) and fiscal politics on national and municipal scales contribute also to the transition. Since they have to adapt their manufacturing and formation processes, as well as supplying and selling strategies, the redefinition of urban and commercial logics has a direct impact on brewers’ practices: in a wider sense, it is the organization of the beer sector which progressively reveals itself. However, it would be untrue to see these businessmen as powerless victims of an uncontrolled process. More than spectators, they are actors of a protean revolution. The prosopographical study of 337 careers considered in their individual and collective dimensions prove the plurality of fortunes: while the model of the small business allows audacious craftsmen whatever their professional and geographical origins (many of them come from Alsace and Germany) to succeed by highlighting their work and satisfying their ambitions, the industrial model is more selective. In the medium term, only a few businessmen will survive, their smaller colleagues and competitors suffering the joint effects of economic conjuncture, market rationalization and family tragedies. At the edge of World War One, six breweries are still in operation: having proven its early adaptation ability by modifying its structure in order to assimilate the productivist modernization, the Rhône brewing sector can be considered as an exception among the pre-industrial activities, a fortiori among those from the food-processing sector.