An alternative process for butanol production: Continuous flash fermentation

The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and computer simulation which is a good approach in such a process development stage. The process consists of three interconnected units, as follows: the fermentor, the cell retention system (tangential microfiltration) and the vacuum flash vessel (responsible for the continuous recovery of butanol from the broth). The efficiency of this process was experimentally validated for the ethanol fermentation, whose main results are also shown. With the proposed design the concentration of butanol in the fermentor was lowered from 11.3 to 7.8 g/l, which represented a significant reduction in the inhibitory effect. As a result, the final concentration of butanol was 28.2 g/l for a broth with 140 g/l of glucose. Solvents productivity and yield were, respectively, 11.7 g/l.h and 33.5 % for a sugar conversion of 95.6 %. Positive aspects about the flash fermentation process are the solvents productivity, the use of concentrated sugar solution and the final butanol concentration. The last two features can be responsible for a meaningful reduction in the distillation costs and result in environmental benefits due to lower quantities of wastewater generated by the process. © 2008 Berkeley Electronic Press. All rights reserved.

Purification of an exopolygalacturonase from Penicillium viridicatum RFC3 produced in submerged fermentation

An exo-PG obtained from Penicillium viridicatum in submerged fermentation was purified to homogeneity. The apparent molecular weight of the enzyme was 92 kDa, optimum pH and temperature for activity were pH 5 and 50-55°C. The exo-PG showed a profile of an exo-polygalacturonase, releasing galacturonic acid by hydrolysis of pectin with a high degree of esterification (D.E.). Ions Ca 2+ enhanced the stability of enzyme and its activity by 30%. The K m was 1.30 in absence of Ca 2+ and 1.16mg mL -1 in presence of this ion. In relation to the Vmax the presence of this ion increased from 1.76 to 2.07 μmol min -1mg -1. Copyright © 2009 Eleni Gomes et al.

Production of pectate lyase by penicillium viridicatum RFC3 in solid-state and submerged fermentation

Pectate lyase (PL) was produced by the filamentous fungus Penicillium viridicatum RFC3 in solid-state cultures of a mixture of orange bagasse and wheat bran (1 : 1 w/w), or orange bagasse, wheat bran and sugarcane bagasse (1 : 1 : 0.5 w/w), and in a submerged liquid culture with orange bagasse and wheat bran (3%) as the carbon source. PL production was highest (1,500U mL -1 or 300Ug -1 of substrate) in solid-state fermentation (SSF) on wheat bran and orange bagasse at 96 hours. PL production in submerged fermentation (SmF) was influenced by the initial pH of the medium. With the initial pH adjusted to 4.5, 5.0, and 5.5, the peak activity was observed after 72, 48, and 24 hours of fermentation, respectively, when the pH of the medium reached the value 5.0. PL from SSF and SmF were loaded on Sephadex-G75 columns and six activity peaks were obtained from crude enzyme fromSSF and designated PL I, II, III, IV, V, andVI, while five peaks were obtained fromcrude enzyme fromSmF and labeled PL I', II', III', IV', and VII'. Crude enzyme and fraction III from each fermentative process were tested further. The optimum pH for crude PL from either process was 5.5, while that for PL III was 8.0. The maximum activity of enzymes from SSF was observed at 35°C, but crude enzyme was more thermotolerant than PL III, maintaining its maximum activity up to 45°C. Crude enzyme from SmF and PL III' showed thermophilic profiles of activity, with maximum activity at 60 and 55°C, respectively. In the absence of substrate, the crude enzyme from SSF was stable over the pH range 3.0-10.0 and PL III was most stable in the pH range 4.0-7.0. Crude enzyme from SmF retained 70%-80% of its maximum activity in the acid-neutral pH range (4.0-7.0), but PIII showed high stability at alkaline pH (7.5-9.5). PL from SSF was more thermolabile than that from SmF. The latter maintained 60% of its initial activity after 1 h at 55°C. The differing behavior of the enzymes with respect to pH and temperature suggests that they are different isozymes. Copyright © 2010 Viviani Ferreira et al.

Dynamics of a continuous flash fermentation for butanol production

The ABE (acetone, butanol, ethanol) fermentation is characterized by its low productivity. In this paper, this issue is overcome with an innovative industrial process that employs the flash fermentation technology. The process consists of three interconnected units, as follows: fermentor, cell retention system (tangential microfiltration) and vacuum flash vessel (responsible for the continuous recovery of butanol from the broth). The dynamic behaviour of the process is described by a nonlinear mathematical model with kinetic parameters determined experimentally. From simulations of the mathematical model the dynamic characteristics of the process were investigated. Analyzes of the open-loop dynamic behavior of the process, after step perturbations in the manipulated variables, determined the best control structures for the process. Copyright © 2010, AIDIC Servizi S.r.l.

Fermentation characteristics of several carbohydrate sources for dog diets using the in vitro gas production technique

Fermentable carbohydrates are an important part of the canine diet. They can improve gastrointestinal health by modifying gut microbial population and metabolic activity. The present study compared the fermentation characteristics and kinetic patterns of 10 carbohydrate sources using the in vitro gas production technique (IVGPT) with dog faecal inoculum. The substrates tested were: pure cellulose (PC), carboxymethylcellulose (CMC), sugar-cane fibre (SCF), beet pulp (BP), wheat bran (WB), fructooligosaccharides (FOS), inulin, yeast cell wall (YCW), ground psyllium seed (PS), pea hulls (PH). All substrates were incubated at 39°C under anaerobic conditions with faeces collected from dogs as microbial inoculum. Gas production of fermenting cultures was recorded and after 48 h, pH, shortchain fatty acids (SCFA) and organic matter disappearance (OMD) were determined. The results confirm high fermentation by dog faecal bacteria of FOS and inulin that produced high amounts of propionate and that underwent very rapid fermentation. Three substrates (SCF, CMC and PC) were not able to support bacterial growth, with low gas and SCFA production, and high BCFA formation. The PH and BP showed moderate OMD and SCFA production. Wheat bran B underwent rapid fermentation and generated a high proportion of butyrate. Psyllium seeds underwent slow fermentation with delayed gas production, supporting a high formation of SCFA, with an adequate amount of butyrate for bacterial growth while YCW, which showed a delayed fermentation, gave moderate SCFA production. The fermentation characteristics of PS and YCW suggest their potential use in promoting a more distal fermentation on intestinal tract. © Copyright S. Calabrò et al., 2013 Licensee PAGEPress, Italy.

Nutritional evaluation of soy yoghurt in comparison to soymilk and commercial milk yoghurt. Effect of fermentation on soy protein

Soymilk was fermented using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The soy yoghurt produced was evaluated in comparison to soymilk and commercial milk yoghurt by biological evaluation, rat growth, nitrogen balance assays and microbiological methods. Trypsin inhibitor activity and chemical composition were also determined for all samples. For the soy yoghurt, the growth and nitrogen balance values were not different from the control diet, but the nitrogen balance values were higher than for the soymilk, without significant difference in terms of growth assays. Compared to the commercial yoghurt, Net Protein Ratio and Nitrogen Utilization values were lower, but the Protein Efficiency Ratio, Biological Value and Net Protein Utilization values were equivalent, and for digestibility assays the best results were obtained with the soy yoghurt. The results indicated that soy yoghurt represents a good protein alternative to milk yoghurt and casein. The protein quality of soymilk evidently increased during the fermentation process using Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, including a reduction in trypsin inhibitor levels of about 30%.

Digestibility, fermentation and rumen microbiota of crossbred heifers fed diets with different soybean oil availabilities in the rumen

The goal of this study was to evaluate the effects of different soybean oil availabilities on the intake and partial and total digestibility of dry matter (DM) and nutrients, rumen fermentation parameters, efficiency of microbial synthesis, and the rumen microbiota of crossbred beef heifers. Nine crossbred heifers fitted with rumen and duodenal cannulae were evaluated in a triple 3 × 3 Latin square design with three treatments and three periods in three simultaneous repetitions. Heifers approximately 18 months old, with mean initial and final body weights of 316.3±28.8 and 362.6±34.4 kg, respectively, were fed a diet containing 600. g/kg of corn silage and 400. g/kg concentrate with a 58.0. g/kg fat content in the total diet. The sources of lipids included soybean grain, rumen-protected fat, and soybean oil. The statistical analyses were conducted using PROC MIXED from SAS, and the means were compared using Tukey's test (P<0.05). Dietary lipid sources did not affect nutrient intake (P>0.05). Except the apparent digestibility of organic matter (P=0.024), the apparent digestibility of the other nutrients did not differ among the treatment groups. Regarding body nitrogen retention, the soybean grain treatment was more effective than the rumen-protected fat treatment (P=0.045); however, the soybean oil treatment did not differ from the other two treatments. In relation to the efficiency of microbial protein synthesis (g. N/kg of organic matter apparently digested in the rumen corrected for microbial organic matter), the soybean oil and soybean grain treatments were more efficient than the rumen-protected fat treatment (P=0.001). Animals fed rumen-protected fat had larger numbers of protozoa (P<0.001) and fungi (P<0.001) than those supplemented with soybean grain and soybean oil. The dietary lipid sources did not affect pH, the molar concentration of propionate and total volatile fatty acids (P>0.05), whereas the concentrations of ammonia nitrogen and acetate were higher in animals fed with rumen-protected fat than in those submitted to the other treatments. The use of different soybean oil availabilities did not affect nutrient intake; however, treatments with soybean oil and soybean grain were more efficient regarding nutrient intake than rumen-protected fat because they reduced the numbers of fungi and protozoa and consequently improved the efficiency of microbial protein synthesis. © 2013 Elsevier B.V.

Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum

Lipase production by Trichoderma harzianum was evaluated in submerged fermentation (SF) and solid-state fermentation (SSF) using a variety of agro-industrial residues. Cultures in SF showed the highest activity (1.4 U/mL) in medium containing 0.5 % (w/v) yeast extract, 1 % (v/v) olive oil and 2.5 C:N ratio. This paper is the first to report lipase production by T. harzianum in SSF. A 1:2 mixture of castor oil cake and sugarcane bagasse supplemented with 1 % (v/w) olive oil showed the best results among the cultures in SSF (4 U/g ds). Lipolytic activity was stable in a slightly acidic to neutral pH, maintaining 50 % activity after 30 min at 50 C. Eighty percent of the activity remained after 1 h in 25 % (v/v) methanol, ethanol, isopropanol or acetone. Activity was observed with vegetable oils (olive, soybean, corn and sunflower) and long-chain triacylglycerols (triolein), confirming the presence of a true lipase. The results of this study are promising because they demonstrate an enzyme with interesting properties for application in catalysis produced by fermentation at low cost. © 2012 Springer-Verlag and the University of Milan.

Methane emissions and estimates of ruminal fermentation parameters in beef cattle fed different dietary concentrate levels

Using sorghum silage, the effect of roughage/concentrate ratios was evaluated on nutrient intake, digestibility, ruminal parameters and methane production by beef cattle. Three treatments (0, 30 and 60% of concentrate in DM of the diet) were distributed in three Latin squares, with nine animals and three periods. Dry matter intake increased as the grain concentration in diet increased; pH showed opposite behavior. Methane emissions were lower for animals fed the diet exclusively with sorghum silage as compared with those fed 30% of concentrate, but was similar to that of animals receiving 60% of concentrate. Losses of ingested gross energy as methane were reduced by 33% when grain concentration was increased in the diet. Concentrations of propionic and butyric acids were greater in diets with grain concentrate; acetic acid concentration was not affected. Concentrate in diet increases available energy for the metabolism, measured by lower losses of ingested gross energy as ruminal methane. © 2013 Sociedade Brasileira de Zootecnia.

Intra-abdominal fat is related to metabolic syndrome and non-alcoholic fat liver disease in obese youth

Background: Previous studies have shown an association between adiposity, especially intra-abdominal adipose tissue, and hemodynamic/metabolic comorbidities in adults, however it is not clear in pediatric population. The aim of the study was to analyze the relationship between non-alcoholic fatty liver disease (NAFLD) and components of metabolic syndrome (MS) with values of intra-abdominal (IAAT) and subcutaneous (SCAT) adipose tissue in obese children and adolescents.Methods: Cross-sectional study. Subjects: 182 obese sedentary children and adolescents (aged 6 to 16 y), identified by the body mass index (BMI). Measurements: Body composition and trunk fat by dual-energy X-ray absorptiometry- DXA; lipid profile, blood pressure and pubertal stage were also assessed. NAFLD was classified as absent (0), mild (1), moderate (2) and severe (3), and intra-abdominal and subcutaneous abdominal fat thickness were identified by ultrasound. The MS was identified according to the cut offs proposed by World Health Organization adapted for children and adolescents. The chi-square test was used to compare categorical variables, and the binary logistic regression indicated the magnitude of the associations adjusted by potential cofounders (sex, age, maturation, NAFLD and HOMA-IR).Results: Higher quartile of SCAT was associated with elevated blood pressure (p = 0.015), but not associated with NAFLD (p = 0.665). Higher IAAT was positively associated with increased dyslipidemia (p = 0.001), MS (p = 0.013) and NAFLD (p = 0.005). Intermediate (p = 0.007) and highest (p = 0.001) quartile of IAAT were also associated with dyslipidemia, independently of age, sex, maturation, NAFLD and HOMA-IR (homeostatic model assessment-insulin resistance).Conclusion: Obese children and adolescents, with higher IAAT are more prone to develop MS and NAFLD than those with higher values of SCAT, independent of possible confounding variables. © 2013 Silveira et al.; licensee BioMed Central Ltd.

Stagnant effective thermal conductivity of agro-industrial residues for solid-state fermentation

The stagnant effective thermal conductivities (K0) of sugar cane bagasse (SCB), wheat bran (WB), orange pulp and peel (OPP) and their combination (weight proportion 1:2:2 SCB/OPP/WB) were obtained using the line heat source method. These solid materials were applied to pectinase production via solid-state fermentation. The moisture content ranged from 4 to 80% (w.b.). A conduction mechanism through the porous media was observed, along with conduction through a liquid film and contact thermal resistance between the samples and the probe. K0 was low for intermediate moisture contents and approached the molecular conductivity of water for high moisture contents. © 2013 Copyright Taylor and Francis Group, LLC.

Produção de cerveja com mel: características físico-químicas, energética e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos da concentração dos compostos fenólicos no mosto da fermentação alcoólica

Pós-graduação em Agronomia (Energia na Agricultura) - FCA

Potencial contaminante e energético da vinhaça: riscos de contaminação ao solo e recursos hídricos e recuperação de energia a partir da digestão anaeróbica

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Fermentação de mosto com alto teor de sacarose para a produção de bioetanol combustível por diferentes linhagens de Saccharomyces cerevisiae usando alta densidade celular

Pós-graduação em Biotecnologia - IQ