Η βιοαιθανόλη παράγεται από την αλκοολική ζύμωση σακχαρούχων, αμυλούχων και κυτταρινούχων πρώτων υλών. Η χρήση της ως εναλλακτικό καύσιμο (βιοκαύσιμο), μπορεί να συμβάλει σημαντικά στην μείωση της ατμοσφαιρικής ρύπανσης. Στην βιοτεχνολογική παραγωγή αιθανόλης έχει μελετηθεί εκτεταμένα η χρήση ακινητοποιημένων κυττάρων, ως μέσο για τη αύξηση της παραγωγικότητας των ζυμώσεων. Στην παρούσα εργασία μελετήθηκε η προοπτική αξιοποίησης δύο νέων φυσικών υλικών, ως φορέων ακινητοποίησης των κυττάρων της ζύμης για την παραγωγή βιοαιθανόλης. Ο φορείς αυτοί είναι η ελίφη που αποτελεί το εσωτερικό του αποξηραμένου καρπού του φυτού Luffa cylindrica και τεμάχια του βλαστού του φυτού Arundo donax (καλάμι). Σε όλα τα πειράματα με βιοαντιδραστήρες διαλείποντος έργου, παρουσία των φορέων η παραγωγικότητα σε αιθανόλη αυξήθηκε σημαντικά και μάλιστα σε ορισμένες περιπτώσεις διπλασιάστηκε σε σχέση με τις αντίστοιχες ζυμώσεις απουσία του φορέα. Η βελτίωση είναι ιδιαίτερα σημαντική σε διαλύματα υψηλής αρχικής πυκνότητας σακχάρων (> 18 oBe), στα οποία τα κύτταρα της Saccharomyces cerevisiae, απουσία του φορέα αδυνατούν να αξιοποιήσουν το μεγαλύτερο ποσοστό των διαθέσιμων σακχάρων. Η θετική επίδραση των φορέων, παρουσίασε σταθερότητα κατά την χρήση των ίδιων φορέων σε διαδοχικές ζυμώσεις, γεγονός που αποτελεί ένα επιπλέον θετικό στοιχείο που αφορά στη διαχρονική χρήση τους. Η ακινητοποίηση των κυττάρων στους φορείς, μελετήθηκε με παρατή¬ρηση σε ηλεκτρονικό μικροσκόπιο σάρωσης (SEM). Επιβεβαιώθηκε πώς η επιφάνεια των φορέων καλύφθηκε από ένα εκτεταμένο βιολογικό υμένιο βιοκαταλύτη, το οποίο αυξάνει σημαντικά και με μικρό κόστος την παραγωγικότητα του βιοαντιδραστήρα. Συμπερασματικά, τόσο η ελίφη, όσο και το καλάμι, φαίνεται ότι συγκεντρώνουν σημαντικά πλεονεκτήματα για να αποτελέσει η χρήση τους μια ουσιαστική πρόταση για βελτίωση της τεχνολογίας παραγωγής βιοαιθανόλης. / Bioethanol is produced by the alcoholic fermentation process of sugar-containing, starchy and cellulosic raw materials. Its use as an alternative fuel (biofuel) could significantly contribute in air pollution reduction. Considerable amount of research has been carried out to develop new, highly efficient fermentation processes. One such area that has received great attention has been the use of immobilized cell systems. In the present study, we investigated the perspective to use two new natural materials as carriers for yeast cell immobilization. These materials are loofa sponge, obtained from the matured dried fruit of Luffa cylindrica and fragments of the stalk of Arundo donax (cane). All batch fermentations that carried out in the presence of carriers, had enhanced productivities (even 100% increase related to the fermentations without the carrier). This was more intense at high sugar densities (18 oBe). The positive effect of the carriers showed significant viability, when the same carriers were used in repeated batch fermentations. Cell immobilization on the carriers, was confirmed after observation in Scanning Electron Microscope. Carrier’s surface was covered by layers of biocatalyst (biofilm). Consequently, it was demonstrated that both loofa and cane, assemble enough advantages in order to constitute an effective suggestion, to improve the alcohol production technology.

No description available.

High-moisture ear corn (HMEC) was untreated, treated with propionic acid (PA) or inoculated with a mixture of Lactobacillus plantarum and Streptococcus faecium, and then ensiled in both tower and laboratory silos. Ensiled HMEC was evaluated for fermentation quality, silage microbiology, and aerobic stability. In control and inoculated ensiled HMEC, maximum pH reduction was observed within 7 d; such pH reduction was observed only after 21 d of ensiling with PA-treated HMEC. Irrespective of treatment, ammonia concentration increased with storage time. The lactic acid content increased up to 42 d of ensilage; between 138 d and 202 d of ensilage, there was a substantial reduction in lactic acid with all treatments. Throughout ensilage, there was no difference in water soluble carbohydrate (WSC) content between control and inoculated HMEC. Secondary fermentation was minimized by both inoculation and PA treatment. Regardless of treatment, the population of lactic acid bacteria increased within 7 d of ensilage and reached a maximum at 21 d of ensilage. Populations of yeasts and moulds decreased with fermentation time up to 42 d, then increased as the ensilage progressed. Bacterial inoculation increased aerobic stability of ensiled HMEC. PA was more effective than inoculation in reducing the disappearance of lactic acid and the rise in pH. Irrespective of treatment, the population of yeasts and moulds and other microorganisms increased in aerated HMEC. Both PA treatment and bacterial inoculation reduced aerobic spoilage of ensiled HMEC. (Abstract shortened by UMI.)

Four lactating Holstein cows fitted with ruminal and duodenal cannulae were used in a 4 x 4 Latin square design to determine the effects of feeding raw and heat-treated flaxseed on ruminal fermentation parameters, ruminal fatty acid biohydrogenation (BH), nutrient utilization in various segments of the gastrointestinal tract, and plasma and milk composition of lactating dairy cows. Four diets were formulated: a control diet with no flaxseed (C); a raw flaxseed (RF); a micronized flaxseed (MF); and an extruded flaxseed (EF) diet. Ruminal pH, NH3N and total volatile fatty acids were not affected by dietary treatments. However, feeding flaxseed decreased ( P < 0.01) molar proportion of acetate and increased ( P < 0.01) that of propionate. Ruminal fiber digestion was lower (P < 0.04) for cows fed the flaxseed diets relative to those fed C. Feeding flaxseed had no effect on milk yield, milk fat and protein content, and milk fat yield, but decreased (P = 0.02) milk protein yield. (Abstract shortened by UMI.)

Successfully inducing malolactic fermentation in the production of grape wines can be challenging, especially in wines after finishing alcoholic fermentation with limited energy sources, low pH values and high ethanol concentrations. In this thesis, the kinetics of several chemicals of enological relevance were studied in a white wine (Chardonnay) and a red wine (Cab Franc) vinified by traditional, consecutive alcoholic (AF) and malolactic fermentations (MLF), and simultaneous AF/MLF, where bacteria were co-inoculated with yeast. The Chardonnay must was adjusted to four pH values (3.20, 3.35, 3.50 or 3.65), the cab Franc was kept as original pH value (3.56) and the concentrations of sugars, organic acids as well as acetaldehyde were followed throughout the fermentations. For Chardonnay the degradation of glucose and fructose was slower at the lowest must pH value (3.20) and independent from the time of bacterial inoculation. In all cases, malolactic conversion was faster after yeast-bacterial co-inoculation and was completed in simultaneous treatments at pH values of 3.35-3.65, and consecutive treatments at pH 3.50 and 3.65. No statistically significant difference was observed among the final acetic acid concentration, in all inoculation and pH treatments. For Cab Franc, it confirmed that co-inoculation shortened the fermentation periods while having minor effects on other parameters. Overall, simultaneous AF/MLF allowed for greatly reduced fermentation times, while the must pH remained a strong factor for fermentation success and determined the final concentration of various wine components. The time of inoculation influenced formation and degradation kinetics of organic acids and acetaldehyde significantly.

Bandymas atliktas siekiant ištirti didžiojo prieskrandžio biocheminius ir mikrobiologinius rodiklius, šeriant karves skirtingos sudėties racionais; įvertinti didžiojo prieskrandžio fermentacinį aktyvumą; ištirti žolinių pašarų – šieno, šienainio, kukurūzų siloso virškinamumą in vitro, inkubuojant juos su skirtingo fermentacinio aktyvumo didžiojo prieskrandžio turiniu. Iš gautų rezultatų galime teigti, kad skirtingos sudėties racionai turi įtakos karvių didžiojo prieskrandžio turinio mikrobiologiniams ir biocheminiams rodikliams. Nustatyta, kad I (kontrolinės) grupės karvių didžiojo prieskrandžio turinio ph buvo 10,5 proc. (p<0,0001) mažesnis; redukcinis bakterijų aktyvumas vyko 131 s (p<0,0001) greičiau; gliukozės rūgimo reakcija buvo 71,4 proc. (p<0,0001) didesnė; pirmuonių rasta 120 103/ (p<0,0001) daugiau; LRR gamyba padidėjo 27,2 proc. palyginant su II (bandomosios) grupės karvėmis, kurios buvo šeriamos nesubalansuotu racionu. Subalansuoto raciono įvairesni ir maistingesni pašarai nulėmė, kontrolinės grupės aktyvesnį didžiojo prieskrandžio turinio fermentacinį procesą. Subalansuotame racione vyravo šienainis (55 proc.), kukurūzų silosas (20 proc.) ir kombinuotieji pašarai (20,7 proc.). Racionas buvo praturtintas melasa (0,62 proc.) ir BVMP (0,37 proc.). Bandomosios karvės iš sultingųjų pašarų gavo tik kukurūzų siloso, kuris ir sudarė didžiausią raciono dalį (75 proc.). Jų racione nebuvo šienainio, kuris yra 2-3 kartus maistingesnis palyginti su kukurūzų silosu (2... [toliau žr. visą tekstą] / Aim of thesis: to analyse the dependence of forage organic material digestion on the level of cows’ long prestomach fermentation. Tasks: 1. To estimate biochemical and microbiological factors of large prestomach content of cows, fed by different consist rations and to evaluate fermentational activity; 2. To examine herby forage- hay, haylage and maize silage- organic material digestion in vitro by incubating them with different fermentational activity content of long prestomach. In the course of work the following was identified: 1. Ph of long prestomach content of cows fed by balanced ration was 10,5 % (p<0,0001) lower, the reaction of bacteria reductional activity was 131 s (p<0,0001) faster, the reaction of glucoses fermentation was 71,4 % (p<0,0001) higher, protoza was found 120 103 / ml (p<0,0001) more, the production of free fatty acids increased by 27,2 % (p<0,0001) in comparison with cows, which were fed by unbalanced ration. 1.1. Therefore fermentational processes of long prestomach of cows fed by balanced ration were active, and of those fed by unbalanced ration- slowed down. 2. When incubating hay, haylage and silage in vitro with different fermentational activity content of long prestomach, organic material digestion (OMD) of all examined forage was highest by incubating them with active fermentation long prestomach content: 2.1. organic material digestion (OMD) was of hay 5,52 % (p<0,0001) higher; organic material digestion (OMD) was of haylage 5,5 % (p<0,0001)... [to full text]

Tiriamojo darbo tikslas - ištirti pagrindinių technologinių veiksnių (gaminant įvairius pieno produktus) įtaką chloramfenikolio suardymui ar jo sumažinimui. Lietuvoje daug dėmesio skiriama antibiotiko chloramfenikolio likučių aptikimui superkamame piene. Kadangi tai vienas iš stipriausių, plataus veikimo spektro, antibiotikų, todėl labai svarbu, kad per pieno produktus šis antibiotikas nepatektų į žmogaus organizmą. Vykdant šį darbą buvo ištirta ar chloramfenikolio koncentracija gali pasikeisti (sumažėti) veikiant įvairiems technologiniams veiksniams, kurie vykdomi gaminant pieno produktus. Paaiškėjo, kad pasterizacijos temperatūra nuo 63 iki 90°C neturėjo įtakos chloramfenikolio kiekiui. Jo koncentracija, prieš ir po temperatūrinio apdorojimo, nepakito. Išlaikymas pieno mėginių su chloramfenikoliu esant 92°C temperatūrai iki 15 min taip pat neturėjo įtakos jo koncentracijai. Pieno laikymas, atšaldžius, esant 8°C temperatūrai ir laikant iki 50val. neturėjo įtakos chloramfenikolio kiekiui. Struktūriniai pieno koloidinės sistemos pokyčiai, pieno mėginius užšaldant (-20°C) ir atšildant (+ 10°C), kurie dalinai gali vykti valgomųjų ledų gamybos metu, bei laikant ar transportuojant pieno mėginius prieš tyrimus, taip pat nepakeitė chloramfenikolio koncentracijos. Rauginant su raugais (Yomix 433, Yomix 860, XT 312) ir su atskiromis pieno rūgšties bakterijomis (Str. lactis, Str. thermophylus, L. acidophylus) pieno mėginius su chloramfenikoliu, nustatyta, kad jo koncentracija... [toliau žr. visą tekstą] / Great attention is paid to the detection of the leftover antibiotic chloramphenicol in the bought up milk in Lithuania. This antibiotic is amongst the strongest ones and is of a wide activity range. Therefore, it is of the utmost importance to prevent its access into the human organism through dairy products consumption. The concentration of the chloramphenicol was analyzed during the study. The analysis focused on whether the concentration can change, i.e. decrease, under the influence of various technological factors, which are set in action during the production of the dairy products. The results showed thai the pasteurization temperature (from 63°C to 90°C) had no impact on the amount of chloramphenicol as its concentration remained the same both prior and alter the temperature processing. Keeping the milk samples with chloramphenicol in the temperature of 92°C up to 15 minutes had no influence either. Furthermore, storing the cooled milk in the temperature of 8°C up to 50 hours did not have any effect upon the amount of chloramphenicol as well. Also, the structural changes of the milk colloidal system when freezing the milk samples (-20°C) and warming them up (f I ()"(.') did not cause any kind of alterations to the chloramphenicol concentration. The mentioned changes of the colloidal systems may partially happen during the storage and transportation of milk samples before the research and during the production of ice-cream. It was defined that when affecting the milk... [to full text]

Carbon Dioxide (CO2) is a major fermentation product generated during the production of beer, the subsequent release of this gas within the fermentor results in agitation that is necessary for sustained industrial fermentation. CO2 is sometimes monitored allowing brewers to stoichiometrically relate CO2 released to other products. In this manner the rate of gas release from the fermentor may be used to assess, control and predict other aspects of fermentation. The dynamics of CO2 generation, transport and release are explored throughout this thesis over several studies. The tools used to examine CO2 production were scrutinized including a miniature assay using various modeling techniques. A miniature scale fermentation assay included in the methods of the American Society of Brewing Chemists was compared to industrial scale fermentations. It was found that discrepancies were possibly due (at least in part) to fermentor geometry. Following this study, a literature review of CO2 solubility in aqueous sugar, and ethanol solutions was conducted. This study exposed previously undescribed inaccuracies in literature, i.e., it was found that several gas solubility tables were empirical derived and are therefore unlikely to accurately reflect all styles of beer. The next study scrutinized the consumption of sugars during barley fermentation and found that these fermentations often exhibit asymmetric sigmoidal attenuation. A five parameter logistic model was introduced to model this sugar consumption more accurately than previously described techniques. Using methods refined during the aforementioned studies, a fermentation was conducted where a mass balance was used to track all major fermentation parameters (the consumption of individual sugars, and the production of ethanol, carbon dioxide, yeast biomass and glycerol). This allowed an assessment of Balling’s theorem as compared to modern theory. It was shown that while accurate in predicting original extract, Balling’s theorem incorrectly quantified other fermentation parameters. This has large ramifications for both industry and research as the estimation of fermentation parameters (such as ethanol and fermentation time) is now better understood. From these studies, the production of beer becomes less of a “black box” operation, and CO2 saturation, transport and release can be better explained. Of the many fermentation aspects monitored during these studies, most were predicted by theory, however, there were notable exceptions. For instance, it was found that both the inhibition of maltose consumption and yeast sugar consumption dynamics (which remained relatively constant throughout the fermentation at ~ 50 pg·h-1 for cells with an average mass of ~ 40 pg). were found to deviate from previously described reports. These, and other findings improve our understanding of brewing fermentations allowing for additional applications of theory and recommendations in industrial operations.

Methylosinus trichosporium OB3b is a wild type, obligate methanotroph that grows only on one-carbon compounds and, in the absence of copper, produces high levels of soluble methane monooxygenase (sMMO) to metabolize methane to methanol. SMMO has gained a great deal of attention in the bioremediation and chemical industries because of its low substrate specificity and its ability to oxidize chlorinated hydrocarbons. Much literature exists on cultivating this organism on methane, however no one has achieved dry cell weight densities exceeding 18 g/L. Biomass growth is limited due to mass transfer of methane to cells. This study investigated the growth of M. trichosporium on the water soluble carbon source, methanol while retaining sMMO activity. Methanol was found to completely inhibit growth at 40 g/L. For online methanol measurements during fed-batch cultivation, an in situ probe was constructed from autoclavable materials and equipped with a Figaro TGS822 vapor sensor. The probe was designed to prevent the sensor coming in contact with water aerosols which affect its performance. The probe was an essential component of a feedback methanol control system. The cumulative CO2 production (CCP) strategy was used to feed methanol in fed-batch experiments. In an initial bioreactor study, growth nutrients were fed in excess. The yields of biomass to nutrients were determined and the growth medium modified accordingly. A biomass density of 19 g/L (growth rate of 0.013-0.065 h-1) was achieved with sMMO activity of 300 to 500 [µmol naphthol][g of biomass]-1[h]-1. The subsequent bioreactor study involved feeding of nutrients based on their yields in relation to methanol, a biomass density of 62 g/L (growth rate of 0.034- 0.08 h-1) was achieved. The inoculum cultures utilized in the bioreactor studies were maintained on Noble agar plates containing nitrogen minimal salts medium and methane. After 6 months of subsequent plate transfers, M. trichosporium lost the ability to produce high levels of sMMO. The enzyme activity in methanol grown cells was recovered by subculturing in liquid NMS medium with methane as the sole carbon source, the activity increased from 8 to 600 [µmol naphthol][g of biomass]-1[h]-1. It is recommended that further studies be carried out on stimulating sMMO activity during cultivation on methanol. / Thesis (Master, Chemical Engineering) -- Queen's University, 2008-08-21 15:14:42.475

No description available.