Thesis (Ph. D.)--University of Wisconsin--Madison, 1961. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1960. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 62-66).

Thesis--Wisconsin. / Vita. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliography.

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Química / Made available in DSpace on 2012-10-23T07:44:10Z (GMT). No. of bitstreams: 1 247690.pdf: 1089602 bytes, checksum: 133e8e0e7c2ec379a82743da1083de04 (MD5) / O presente trabalho tem como objetivo estudar a influência da fonte de nitrogênio, pH e transferência de oxigênio no crescimento da bactéria Bacillus polymyxa, consumo de substrato e formação dos aromas acetoína e 2,3-butanodiol. Estas substâncias são responsáveis pelo aroma de produtos lácticos, além de atuarem como potencializadores de outros aromas. Os cultivos foram realizados em três etapas diferentes, utilizando o meio de cultura Phosphate Ammonium Yeast (PAY) e glicose como fonte de carbono. Na primeira etapa, desenvolvida em frascos aletados, utilizou-se três diferentes fontes de nitrogênio, extrato de levedura, sulfato de amônio e uréia, sendo que a proporção deste componente no meio de cultura foi a mesma para os todos os ensaios realizados. Na segunda etapa, também em frascos aletados, o volume do meio de cultura (400, 500 e 600 mL) e o pH (4,5, 5,5 e 6,5) foram modificados, realizando o controle deste último parâmetro durante todo o cultivo, ou somente ajustando-o no início do processo. E a terceira etapa foi executada em biorreator de 4L, visando uma ampliação de escala. A concentração celular foi determinada associando dois métodos diferentes, a turbidimetria e a gravimetria. A glicose foi quantificada utilizando o kit glicose-PP (Gold Analisa) e a concentração dos aromas foi determinada através da cromatografia gasosa. Os resultados obtidos nos ensaios realizados em frascos agitados mostraram que o extrato de levedura é a melhor fonte de nitrogênio, obtendo-se 9,8 g/L de concentração celular, 24,2 g/L de 2,3-butanodiol e 15,0 g/L de acetoína, além de concentrações residuais de glicose muito próximas de zero. Este ensaio também apresentou os melhores resultados na segunda etapa de experimentos, onde se estudou a influência do pH e da transferência de oxigênio, sendo este último avaliado através da modificação do volume do meio de cultura. As condições de cultivo utilizadas neste ensaio foram pH inicial de 6,5 e volume de meio de cultura de 400 mL. Com o controle do pH, resultados semelhantes de biomassa e produtos foram obtidos, 9,8 g/L de células, 19,9 g/L de 2,3-butanodiol e 13,7 g/L de acetoína, mostrando que o controle deste parâmetro não afeta significativamente a formação dos aromas. No entanto, maiores velocidades de crescimento foram obtidas com o controle dos diferentes pHs estudados, além de favorecer o consumo da glicose. O ensaio realizado em biorreator mostrou que a aeração contínua prejudica a formação dos produtos, atingindo concentrações de 3,5 g/L de 2,3-butanodiol e 4,3 g/L de acetoína. Elevada produção de células foi alcançada, 7,6 g/L, indicando que o oxigênio favorece o crescimento do microrganismo no início do cultivo. A partir de um determinado período do processo, este componente não deve ser desejado, pois a formação dos produtos ocorre por processo fermentativo, e a presença deste afeta consideravelmente a concentração final dos aromas. This work aims to study the influence of the source of nitrogen, pH and the transfer of oxygen on the growth of the bacterium Bacillus polymyxa, consumption of substrate and production of the aromas acetoin and 2,3-butanediol. These substances are responsible for the aroma of lactic products, and serve as power of other flavorings. The fermentations have been conducted in three different stages, using the means of culture Yeast Ammonium Phosphate (PAY), and glucose as a source of carbon. In the first step, developed in erlenmeyers flasks with baffles is used for yeast extract, ammonium sulphate and urea as a source of nitrogen, and the proportion of this component in the means of culture was the same for all tests. In the second stage, also in erlenmeyers flasks with baffles, the volume of the means of culture (400, 500 and 600 mL) and pH (4.5, 5.5 and 6.5) were modified, making the control of the latter parameter throughout the fermentation, or only adjusted at the beginning of the process. And the third stage was performed at bioreactor of 4L, seeking an ampliation of scale. The cellular concentration was determined linking two different methods, turbidimetry and gravimetry. The glucose was measured using the kit glucose-PP (Gold Analisa) and the aromas concentrations were determined by gas chromatography. The results achieved in the flasks with baffles showed that the yeast extract is the best source of nitrogen, attaining 9.8 g/L of cellular concentration, 24.2 g/L of 2,3-butanediol and 15.0 g/L of acetoin, besides residual concentrations of glucose very close to zero. This test also showed the best results in the second stage of experiments, where were the influence of pH and the transfer of oxygen studied, the latter being evaluated by the volume change of the means of culture. The conditions of cultivation used were initial pH of 6.5 and volume of means of cultivation of 400 mL. With the control of pH, similar results were obtained, 9.8 g/L of cells, 19.9 g/L of 2,3-butanediol and 13.7 g/L of acetoin, showing that the control of this parameter does not affect significantly the formation of the products. However, higher rates were obtained with the control of different pHs studied, and encourage the consumption of glucose. The test performed in bioreactor showed that the continuous aeration affects the formation of the products, reaching concentrations of 3.5 g/L of 2,3-butanediol and 4.3 g/L of acetoin. High production of cells was achieved, 7.6 g/L, indicating that the oxygen promotes the growth of microorganism early in the cultivation. From a certain period of the process, this component should not be desired, since the formation of the products occurs by process fermentative, and the presence of this affects considerably the final concentration of aromas.

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Química / Made available in DSpace on 2013-07-15T23:38:31Z (GMT). No. of bitstreams: 1 229185.pdf: 657030 bytes, checksum: df3a8fac0b9222956101298e86b35026 (MD5) / A aplicação de aromas alimentares produzidos por processos biotecnológicos tem apresentado um crescimento muito elevado tendo em vista a sua condição de classificação como produto "natural". A acetoína e o diacetil são os responsáveis por parte do aroma da manteiga, queijos e outros derivados do leite, bem como são responsáveis pelo flavor de bebidas alcoólicas; a acetoína, por exemplo, é importante por causa de seu envolvimento com o buquê do vinho. O objetivo deste trabalho é estudar e otimizar a obtenção de acetoína e outros aromas associados a sua produção, aperfeiçoando as condições de cultivo e os parâmetros cinéticos, utilizando como substrato glicose, tendo como foco principal estudar o efeito do pH inicial e do pré-inóculo na produção de acetoína. O microrganismo escolhido para a realização dos ensaios fermentativos foi a bactéria Bacillus polymyxa CCT 2479, utilizando-se o meio YM para o preparo dos inóculos e os ensaios fermentativos realizados em frascos agitados utilizando-se o meio PAY. Utilizando como substrato glicose (50g/L e 30g/L) à temperatura de 37ºC com agitação de 150rpm, estudou-se o efeito do pH inicial (5,5, 5,0 e 4,5) e do tempo de cultivo do inóculo (24, 20 e 17h) na produção de acetoína. A concentração celular foi determinada indiretamente por turbidimetria e diretamente por gravimetria. A concentração de acetoína e de outros aromas foi determinada por cromatografia gasosa. O estudo mostrou que a fase lag é bastante influenciada pelo pH inicial de cultivo, variando de 37 até 8h. Constatou-se que a velocidade específica de crescimento celular da fase exponencial não variou de maneira expressiva, apresentando valores médios de 0,42h-1. A velocidade de consumo de glicose mostrou ser constante durante dois períodos do cultivo. O fator de conversão de substrato em célula (YX/S) apresentou um valor médio de 0,43g/g. Observou-se que a produção de acetoína inicia-se durante a fase exponencial de crescimento e continua na fase estacionária, indicando que sua produção não está diretamente ligada ao crescimento. A concentração de acetoína apresentou seu máximo para o pH inicial mais alto estudado (5,5) atingindo o valor de 7,8g/L. The application in the food industry of flavors produced by biotechnological processes has shown an increasing development considering its classification as a "natural" product. Acetoin and diacetyl are the main responsable for the flavor of butter, cheese and milk by products, as well as for the flavor of alcoholic beverages; acetoin, for example, has an important role in the "wine bouquet". The objectives of this work is the study and the optimization of acetoin attainment and others associated flavors to its production, improving the growth conditions and kinetic parameters, having as main focus the effect of the inoculum cultivation and the initial pH in the acetoin production. The microorganism chosen for the batch cultivation assays was the bacteria Bacillus polymyxa CCT-2479, using a YM medium to the inoculum cultivation and the PAY medium for the shaked-flask assays. Using glucose (50g/L and 30g/L) as substract at 37ºC with agitation of 150rpm, the effect of initial pH (5,5, 5,0 and 4,5) and the inoculum cultivation time (24, 20 and 17h) in the acetoin production was studied. The cell concentration was determined indirectly by turbidimetry and directly by gravimetry. The acetoin concentration and associated flavors were determined by gas chromatography. The study it showed that the phase lag is higher influenced by initial pH of culture, varying of 37 until 8h. Was evidenced that the specific rate of cellular growth of the exponential phase presenting average values of 0,42h-1. The glucose consumption rate showed to be constant during two periods of the culture. The factor of substract conversion in cell (YX/S) presented an average value of 0,43g/g. Was observed that the acetoin production is initiated during the exponential phase of growth and continues in the stationary phase, indicating that its production is not directly on to the growth. The acetoin concentration presented its maximum for pH initial higher studied (5,5) reaching the value of 7,8g/L.

Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Engenharia Química / Made available in DSpace on 2012-10-20T08:48:24Z (GMT). No. of bitstreams: 1 190194.pdf: 1289096 bytes, checksum: 23f410ab9a9838a09b89bdc3087de062 (MD5) / A produção do bioaroma acetoína pela bactéria Bacillus polymyxa CCT 2479 utilizando glicose como fonte de carbono em condições aeróbias foi estudada. Primeiramente, foram realizados ensaios em frascos agitados em meio PAY para verificar algumas características de crescimento e produção de acetoína. Numa segunda etapa, desenvolveu-se um planejamento fatorial completo em dois níveis (concentração inicial de glicose em 30 e 50 g/L e pH 5,5 e 6,5) adicionado de ponto central (concentração inicial de glicose em 40 g/L e pH 6,0) para avaliar a influência da concentração inicial de substrato e do pH sobre a produção de acetoína nos ensaios em biorreator. Os efeitos principais do pH e concentração inicial de substrato mostraram-se significativos no modelo proposto para a concentração máxima em acetoína. A concentração máxima de acetoína (7,97 g/L) foi obtida no ensaio conduzido em pH 5,5 e concentração inicial de glicose de 50 g/L. Os resultados observados indicaram que a produção de acetoína esteve associada ao crescimento celular nos ensaios em biorreator.

No description available.

In recent years there has been growing interest in bio-mineral processing due to its low operating costs and its application in processing lean-grade ores. Bioprocessing is a good alternative to conventional hydrometallurgy process in mineral processing. In recent times microorganisms have been used as surface modifiers in processes such as froth flotation and flocculation. The surface properties of microbes and minerals such as zeta potential and surface hydrophobicity play a major role in determining adhesion of microorganisms to minerals and hence, the efficiency of flocculation and flotation. These properties also depend on solution conditions such as pH and ionic strength. Adhesion of microorganisms to mineral surfaces can alter the surface properties of the minerals. Such surface modification imparting hydrophobicity or hydrophilicity is used in flocculation and flotation of fine particles. In this research work the effect of ionic strength and pH in deteraiining the surface properties and hence adhesion of the bacterium Bacillus polymyxa to minerals such as hematite, quartz and coal has been studied in detail. The effect of the ionic strength and pH on the electrokinetics of the minerals and bacteria and its subsequent effect on adhesion and flocculation were investigated in detail. Contact angle measurements along with the zeta potential results were used to calculate the interaction energies between the mineral and the microorganism to establish a mechanism for the interaction. The following major conclusions can be drawn from this study. Results indicate that increase in the ionic strength significantly changes the zeta potential of hematite and bacteria without varying the isoelectric point. Increase in the ionic strength caused very little change in the zeta potential of quartz and coal. The adhesion of bacterial cells on to the minerals was found to be dependent on pH, ionic strength and conditioning time. Adhesion of bacterial cells was found to be more on hematite and coal when compared to quartz. The adsorption isotherms of Bacillus polymyxa cells with respect to all the three minerals were found to obey Langmuir isotherm. Flocculation studies demonstrated that the settling rate of hematite and coal was enhanced in presence of bacterial cells and electrolyte. However quartz settled much slower under the same conditions indicating that the quartz particles are being dispersed. Thus, selective flocculation of hematite and coal is possible which can be used in separating them from quartz effectively. The different components of total interaction energy arising from Lifshitz-van der Waal forces, acid/base forces and electrostatic forces were calculated using the van Oss approach. Calculation of the components of the acid base free energy showed that coal and hematite were hydrophobic compared to quartz and the bacterium. From total interaction energy calculation based on the extended DLVO theory, hematite and coal were found to have a net negative interaction energy in acidic pH values and hence attractive forces are predominant. Quartz was found to have a net repulsive energy at all the pH values at low ionic strengths but increase in ionic strength the interaction energy become attractive. The AGLW values of quartz was found to be attractive which is probably responsible for bacterial adhesion onto quartz.

The removal of toxic and heavy metal contaminants from aqueous waste streams and industrial effluents is one of the most important environmental issues being faced the world over. In order to combat this problem, the commonly used procedures for removing metal ions from dilute aqueous streams include chemical precipitation, ion exchange, reverse osmosis and solvent extraction. However, these techniques have certain disadvantages such as incomplete metal removal, high reagent and energy requirements, generation of toxic sludge or other waste products that require disposal. The hazardous wastes generated from metal mining and smelting operations also need to be decontaminated before entering the ecosystem. Chromium contamination of soil and ground water is a significant problem worldwide. The extensive distribution of this pollutant is due to its numerous industrial applications such as metal plating, alloying, leather tanning and wood industry. Cr (VI) is toxic and carcinogenic in nature while Cr (III) is innocuous. Conventional chromium removal techniques involve reduction to the Cr (III) form and subsequent precipitation as its hydroxide. However, disposal of the solid sludge remains a problem. The search for alternative and innovative treatment techniques has focussed attention on the metal uptake capacities of various microorganisms such as yeast, algae, fungi and bacteria. It is well documented that microbial biomass is capable of adsorbing metal ions from aqueous solution even when the cells have been killed. In the present investigation, the potential of utilising a gram positive, neutrophilic, facultative anaerobe like Bacillus polymyxa, in the bioremoval of Cr (VI) and Cr (III), has been assessed under different conditions. The growth of Bacillus polymyxa has been studied in the presence of varying concentrations of chromium ions. Subsequently, adaptation of the bacteria to Cr (VI) and Cr (III) has also been carried out. The biological reduction of Cr (VI) and its biosorption have been monitored during the growth of the unadapted and 2 ppm Cr (VI) adapted strains. The bioremoval of Cr (VI) and Cr (III) has also been assessed using the metabolic products obtained during bacterial growth. Detailed investigations have been carried out to determine the bioremoval efficiencies of both living and non-living cells of Bacillus polymyxa, with respect to Cr (III) and Cr (VI). The various parameters influencing the bioremoval of chromium by the cells, such as time, pH, wet biomass loading and initial metal concentration, have been studied. Electrokinetic studies on the bacterial cells, before and after interaction with Cr (VI) and Cr(III)have been carried out. The morphological changes induced in the bacterial strains consequent to interaction with Cr (III) and Cr (VI) have been examined by scanning electron microscopy. The results of the present investigation revealed that bioreduction of Cr (VI) was feasible during the growth of both adapted and unadapted bacteria. The time taken for 90% bioremoval was 72 h in the case of the unadapted strain, whereas with the adapted strain only around 48 h were required to achieve comparable results. The metabolic products obtained by enzymatic bacterial action were also found to be efficient in bringing about the bioremoval of Cr (VI). The bioremoval efficiency was marginally better when a lower concentration of Cr (VI) was used. Over 80% bioremoval was achieved in about 10 h using 2 ppm Cr (VI) while almost 48 h were necessary for a similar amount of removal to be effected using 5 ppm Cr (VI). In the case of the metabolite obtained from the adapted strain, complete removal of 2 ppm Cr (VI) was possible in 24 h. The living cells of Bacillus polymyxa were not only able to accumulate Cr (VI) but were also capable of bioreduction to the Cr (III) form, when the pH was in the range of 1.5 to 4. The maximum bioremoval of about 75% of Cr (VI) was observed at pH 2, with 45% being attributed to bioreduction, with an equilibration time of 48 h. In the case of Cr (III) nearly 90% uptake could be achieved at a natural pH of 5.5, equilibration time of 24 h and using 1 g of wet biomass. Biosorption was the only method of removal present in the non-living system. In the case of nonliving biomass, the optimum conditions for maximum Cr (VI) removal (65%) were pH 2, equilibration time of 12 h and a biomass loading of 1 g, whereas for Cr (III), the maximum uptake of about 97% occurred at an initial pH of 5, equilibration time of 12 h and 0.4 g wet biomass. The non-living cells showed a better efficiency in removing Cr (III), while the living cells exhibited a greater tendency towards the bioremoval of Cr (VI) than the non-living ones. Electrokinetic measurements revealed that consequent to interaction with Cr (VI) or Cr (III), significant surface modification was brought about on the cells of Bacillus polymyxa. Further, the isoelectric point was found to be shifted towards less acidic values after interaction with Cr (III) or Cr (VI). The probable mechanisms of the bioremoval processes are highlighted.