Research perspectives and role of lactose uptake rate revealed by its study using 14C-labelled lactose in whey fermentation

The present investigation examines the effect of pH, temperature and cell concentration on lactose uptake rate, in relation with kinetics of whey fermentation using kefir and determines the optimum conditions of these parameters. Lactose uptake rate was measured by adding ¹⁴C-labelled lactose in whey. The results reveal the role of lactose uptake rate, being the main factor that affects the rate of fermentation, in contrast to the activity of the enzymes involved in lactose bioconversion process. Lactose uptake rate results discussion showed that mainly Ca²⁺ is responsible for the reduced whey fermentation rate in comparison with fermentations using synthetic media containing lactose. Likewise, the results draw up perspectives on whey fermentation research to improve whey fermentation rate. Those perspectives are research to remove Ca²⁺ from whey, the use of nano and microtubular biopolymers and promoters such as γ-alumina pellets and volcan foaming rock kissiris in order to accelerate whey fermentation.     

Kinetics of the conversion of glucose to gluconic acid by Pseudomonas ovalis

The concept of a “critical oxygen concentration” is conventionally considered to hold for the submerged aerobic fermentation of glucose to gluconic acid. Above the critical level the fermentation rate is supposedly independent of oxygen concentration. In this work it is shown that, at a given agitation rate, the fermentation is independent of dissolved oxygen when above the critical. However, an increase in the agitation rate results in an increase in the fermentation rate. This increase was shown to be accompanied by an increase in the gluconolactone concentration in the broth. Gluconolactone, an intermediate in the reaction pathway, is hydrolyzed nonenzymatically to gluconic acid. Evidence is presented to suggest that the increased gas-liquid interfacial area brought about by increased agitation causes an increased net rate of lactone formation. This in turn results in an increased rate of hydrolysis of the lactone to gluconic acid. A model is presented hypothesizing that negatively charged cells adsorb at the gas-liquid interface. These cells attract hydrogen ions, causing a lowering of the pH in the film around the bubbles. It is this lowered pH which is considered to bring about increased fermentation rates when the interfacial area is increased. Supporting evidence is presented.     

VC二步发酵新组合菌系的研究

选用苏云金芽孢杆菌与氧化葡萄糖酸杆菌组成一新组合菌系 ,其摇瓶发酵转化率较原菌系提高 4 .83% ,且具有耐受高浓度 (10 % )山梨糖的特性。在 4m3 发酵罐中 ,连续 4批发酵平均转化率较对照菌系提高 8.16 % ,周期缩短 2 3.7%。新菌组合系的发酵转化率与玉米浆浓度成正相关性 ,尿素浓度x2 =1.4 5 % (g/ 10 0mL)时 ,转化率达最大。     

休哈塔假丝酵母乙醇发酵性能的研究

木糖的高效发酵是制约纤维素燃料乙醇生产的技术瓶颈之一,高性能发酵菌种的开发是本领域研究的重点。以木糖发酵的典型菌株休哈塔假丝酵母为材料,研究氮源配比、葡萄糖和木糖初始浓度、葡萄糖添加及典型抑制物等因素对其木糖利用和乙醇发酵性能的影响规律。结果表明,硫酸铵更适宜于木糖和葡萄糖发酵产乙醇。在摇瓶振荡发酵条件下,该酵母可发酵164.0 g/L葡萄糖生成61.9 g/L乙醇,糖利用率和乙醇得率分别为99.8%和74.0%;受酵母细胞膜上转运体系的限制,对木糖的最高发酵浓度为120.0 g/L,可生成45.7 g/L乙醇,糖利用率和乙醇得率分别达到94.8%和87.0%。休哈塔假丝酵母发酵木糖的主要产物为乙醇,仅生成微量的木糖醇;添加葡萄糖可促进木糖的利用;休哈塔假丝酵母在葡萄糖发酵时的乙酸和甲酸的耐受浓度分别为8.32和2.55 g/L,木糖发酵时的乙酸和甲酸的耐受浓度分别为6.28和1.15 g/L。     

Temperature control in solid substrate fermentation through discontinuous rotation

A laboratory-scale system for controlled dynamic solid substrate fermentation was developed and tested. The fermentation takes place in a stainless steel discontinuously rotating drum reactor, under controlled conditions of temperature, gas composition, relative humidity and direction and rate of rotation. The system was tested on a model fermentation of soya beans with Rhizopus oligosporus. In contrast to the traditional tempe fermentation, a granular product is obtained and build-up of heat and mass gradients is restricted. Despite the discontinuous rotation, the fungal growth continues, as evidenced by the production of heat. The rate of cooling depends on the temperature of the gas flushed through the reactor, the gas flow rate and the lenght of the rotation period. As a consequence of the homogeneous temperature control, the fungal heat development continued up to 70 h of fermentation. This is in clear contrast with the traditional tempe fermentation, which is already limited after 36 h by its own heat accumulation. Correspondence to: M. J. R. Nout     

粗糙脉孢菌(Neurospora crassa)木糖发酵的研究

研究了不同通氧条件和培养基初始pH等对粗糙脉孢菌(Neurospora crassa)AS3．1602木糖发酵的影响。结果表明,粗糙脉孢菌具有较强的发酵木糖产生乙醇及木糖醇的能力。通气量对木糖发酵有较大的影响。乙醇发酵适合在半好氧条件下进行,此时乙醇的转化率达到63．2％。木糖醇发酵适合在微好氧的条件下进行,转化率达到31．8％。木糖醇是在培养基中乙醇达到一定浓度后才开始积累。培养基的初始pH对木糖发酵产物有较大的影响,乙醇产生最适pH5．0,木糖醇产生最适pH4．0。在培养基pH为碱性条件时,木糖发酵受到很大的抑制。初始木糖浓度对产物乙醇及木糖醇的产率有很大的影响。葡萄糖的存在会抑制木糖的利用,对乙醇和木糖醇的产生也有很大的影响。     

Experiments on the microbiology of cellulose decomposition in a municipal sewage plant

Summary Analyses of sewage solids show cellulose to be one of the chief components. Culture counts of cellulolytic bacteria in a primary anaerobic sewage digestor show them to be present in numbers as high as 1 million per ml. The tendency of cellulolytic bacteria to cling to cellulose fibers makes it highly probable that the number of cellulolytic cells is much larger. All 10 cellulolytic strains isolated in pure culture show better growth in solid than in liquid media, and for some of them agar possesses growth promoting properties. For some strains, phytone and trypticase can replace the agar but other strains could not be grown in media containing no agar. Hydrogen, carbon dioxide, ethanol, formic acid, acetic acid, and lactic acid have been identified as fermentation products and glucose shown to be a product of cellulose digestion. Cellobiose, starch, dextrin, and maltose were fermented by 5 tested strains, inulin and esculin by one of them, but none of 17 other carbohydrates, including glucose, were attacked. The rate of cellulose fermentation by a mixed culture of aClostridium sp. and a cellulose decomposer is much greater than the rate by the latter alone. The rate of fermentation by a pure culture is not affected by acetate concentrations up to 5000 parts per million. It is postulated that the rate of fermentation of cellulose may be the factor limiting the rate of sewage fermentation though more evidence regarding rates of fermentation of other constituents of sewage is needed before final conclusions can be drawn. This investigation was supported in part by a research grant from the National Institute of Health, U.S. Public Health Service.     

初始装液比例对赖氨酸产量的影响分析

L-赖氨酸发酵过程中合理且充分供氧是提高发酵产量主要途径之一。大型发酵罐的供氧主要取决搅拌、通气量和装液比例等。通过分析初始装液比例对赖氨酸发酵的影响,发现不同初始装液比例的发酵规律。结果表明,合适的初始装液比例(55%)在相同发酵周期内可以有效提高产量13.54%。     

固态发酵苦荞制备多肽菌种的筛选

【目的】筛选固态发酵苦荞高产多肽及发酵产物液具有抗菌、抗氧化活性的菌株。【方法】采用米曲霉、酱油曲霉、雅致放射毛霉和少孢根霉分别对苦荞进行固态发酵,以蛋白酶活力、水解度、可溶性肽得率、抑菌率和体外自由基清除率作为筛菌指标。【结果】米曲霉固态发酵苦荞的可溶性肽得率最高达38.83%±1.18%,发酵产物液对大肠杆菌和金黄色葡萄球菌的抑菌率分别为96.62%±1.66%和97.54%±0.54%,同时羟自由基(·OH)清除率和二苯基苦味酰基苯肼自由基(DPPH·)清除率分别为55.65%±1.25%和10.84%±1.03%。对米曲霉发酵2 d发酵产物液的不同分子量分布及活性分析表明,分子量大小对抗菌及抗氧化活性有一定的影响。【结论】米曲霉可作为固态发酵苦荞制备多肽且发酵产物液具有抗菌及抗氧化活性的最佳菌株,并在多肽产量提升及抗菌、抗氧化活性的研究上具有巨大空间。     

A kinetic study of the lactic acid fermentation. Batch process at controlled pH. Reprinted from Journal of Biochemical and Microbiological Technology Engineering Vol. I, No. 4. Pages 393-412 (1959)

Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes. The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4. 5 and 6.0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation. It was found that the instantaneous rate of acid formation dP/dt, should be related to the instantaneous rate of bacterial growth dN/dt, and to the bacterial density N, throughout a fermentation at a given pH, by the expression when the constants alpha and beta are determined by the pH of the fermentation.     

Impacts of main factors on bioethanol fermentation from stalk juice of sweet sorghum by immobilized Saccharomyces cerevisiae (CICC 1308)

In order to attain a higher ethanol yield and faster ethanol fermentation rate, orthogonal experiments of ethanol fermentation with immobilized yeast from stalk juice of sweet sorghum were carried out in the shaking flasks to investigate the effect of main factors, namely, fermentation temperature, agitation rate, particles stuffing rate and pH on ethanol yield and CO(2) weight loss rate. The range analysis and analysis of variance (ANOVA) were applied for the results of orthogonal experiments. Results showed that the optimal condition for bioethanol fermentation should be A(4)B(3)C(3)D(4), namely, fermentation temperature, agitation rate, particles stuffing rate and pH were 37 degrees C, 200rpm, 25% and 5.0, respectively. The verification experiments were carried out in shaking flasks and 5L bioreactor at the corresponding parameters. The results of verification experiments in the shaking flasks showed that ethanol yield and CO(2) weight loss rate were 98.07% and 1.020gh(-1), respectively. The results of ethanol fermentation in the 5L bioreactor showed that ethanol yield and fermentation time were 93.24% and 11h, respectively. As a result, it could be concluded that the determined optimal condition A(4)B(3)C(3)D(4) was suitable and reasonable for the ethanol fermentation by immobilized Saccharomyces cerevisiae. The conclusion in the research would be beneficial for application of ethanol fermentation by immobilized S. cerevisiae from stalk juice of sweet sorghum.     

Some Factors Affecting Fermentation Capacity and Net Growth of Rumen Microorganisms

The fermentation rate of rumen microorganisms obtained from a sheep fed on hay was determined at different hours after feeding. The highest rate of fermentation was obtained immediately after feeding whereas the lowest rate was always before feeding. The effect of adding glucose, sucrose, and starch alone or in combination with urea, sodium citrate, or succinic acid on the maximal fermentation rate was studied. In no case was the maximal fermentation rate greater than that obtained in the presence of concentrate and straw. An investigation on the effect of C/N ratios, dilution, and substrate concentration on the net growth of rumen microorganisms was undertaken. The highest net growth value was obtained with a C/N ratio of 16.5 to 17.5, which is the ratio found for the ration fed to the animal. It was possible to increase net growth approximately threefold by using the proper dilution and fivefold by using the proper feed concentration.     

无患子水提皂素液发酵精制联产生物表面活性剂槐糖脂

无患子水提皂素液,经纤维二糖酶水解,以无患子水提水解液为底物,接种丘陵假丝酵母,将水提液中糖组分发酵转化为槐糖脂,得到天然皂素及生物表面活性剂复合产物。在发酵过程中,2%的丘陵假丝酵母菌种接种量,溶液中葡萄糖消耗速率最快;在水提水解液中额外添加大豆油作为补充碳源能较大幅度降低溶液表面张力。经过发酵转化,溶液中表面活性物质浓度达到52.48 g/L,比发酵前提高了23.4%,溶液表面张力值明显降低。无患子精制发酵液中不含糖类成分,是理想的液体洗涤剂生产原料。     

Monitoring of Lactobacillus fermentation process by using ion chromatography with a series piezoelectric quartz crystal detector

A new method monitoring Lactobacillus fermentation process, which combines ion chromatography (IC) with a series piezoelectric quartz crystal (SPQC) technique, is presented in this paper. Monitoring of the fermentation process was realized by examining the rate of production of lactic acid. An automatic membrane dialyser was used for the pretreatment of the sample in on-line monitoring. A mixture of p-hydroxybenzoic acid and N,N-diethylethanolamine was adopted as mobile phase and its flow rate was 0.8 ml/min. The effects of some fermentation conditions were also discussed in detail. Accordingly, the optimal fermentation conditions were obtained. This method is simple and convenient while the results obtained are accurate and reliable.     

氨水湿磨对稻草厌氧发酵的促进作用

提出了为改善稻草厌氧发酵效率的氨水湿磨预处理方法.首先对稻草进行剪切、粗粉碎和氨水湿磨处理,然后采用单相法对预处理稻草进行厌氧发酵,以把握稻草厌氧发酵中反应速率和发酵料液pH的变化特征,探明材料大小、氨水质量分数对稻草厌氧发酵反应速率和产气率的影响.结果表明:稻草厌氧发酵可分为初期、中期和后期3个阶段.发酵料液pH在发酵初期呈下降趋势,在发酵中期和后期基本稳定在6.5～7.0.氨水湿磨处理不仅减小了稻草的材料尺寸,而且能松弛组织结构、提高碳氮比.采用质量分数为0.2%的氨水对稻草进行湿磨处理后,平均产气速率和产气率分别从剪切稻草的7mL/(g·d)、216mL/g增加到14mL/(g·d)、378mL/g.     

溶氧对变溶菌素发酵的影响

变溶菌素是由球孢链霉菌产生的一种胞外溶菌酶群。它包括几种不同类型的溶菌酶,有着广阔的用途和良好的应用前景。许多研究结果[1,2]表明,它比卵清溶菌酶有更为广泛的溶菌谱,应用范围更广,尤其是在预防和治疗龋齿[3]方面有其独特的优点。在医药上可用作灭菌剂,也可用其作?..     

Effect of glucose supplements on the fermentation of xylose by Pachysolen tannophilus

Hemicellulosic sugars, predominantly D-xylose, comprise about one-half the total carbohydrate that can be obtained from hardwoods and agricultural residues through dilute acid hydrolysis. Because rates and yields in the xylose fermentation are low, economic utilization of these materials as fermentation feedstocks is difficult. Pachysolen tannophilus formed 5.5% ethanol from 12% glucose but only 2% ethanol from 12% xylcose. Aeration doubled the specific rate of D-glucose fermentation by P. tannophilus, as compared to anaerobic fermentation, but the specific rate of the xylose fermentation remained unchanged. Periodic additions of 0.5% D-glucose to aerobic fermentations of 3% xylose increased the yield of ethanol from 0.28 g/g xylose to greater than 0.41 g/g xylose utilized. The rate of xylose utilization remained unchanged, and radiotracer studies showed that addition of 0.5% glucose did not inhibit xylose utilization under aerobic or anaerobic conditions. No enhancement was observed anaerobically, nor was enhancement observed with acid hydrolysates, apparently because of the presence of acetic acid which inhibited growth and fermentation.     

An algorithm for operating a fed-batch fermentor at optimum specific-growth rate

An algorithm for operating a fed-batch fermentor at an optimum specific fermentation rate is proposed. It does not require on-line measurement of nutrient concentration in the culture medium. An on-line estimate of the specific fermentation rate is sufficient for implementation of this scheme. The algorithm is model independent and works well even with poor estimates of the product yields and the specific fermentation rate. Results of a detailed simulation study are presented for a simple case of optimization of cell-mass production in a fed-batch fermentor. The results clearly demonstrate the efficacy of this algorithm under a wide range of fermentation situations.     

通气对乳酸发酵过程的影响

对拟干酪乳杆菌发酵产乳酸的过程进行研究,通过改变不同的通气量(不通气、0.1vvm、0.2 vvm、0.5 vvm)确定0.1vvm的通气量最有利于产生乳酸;再通过优化通气策略,在发酵0～15 h不通空气,15～50 h通0.1 vvm空气使得乳酸的产量比全程通0.1 vvm空气又提高了11.7%,同时乳酸产率也提高了16.2%。最后通过对胞内NAD~+、NADH、乳酸脱氢酶和NADH氧化酶活性、以及发酵过程氧化还原电位(Oxidation-reduction potential,ORP)变化进行分析,阐述了通气影响乳酸发酵过程的机理。     

Acetic Acid Production by an Electrodialysis Fermentation Method with a Computerized Control System

In acetic acid fermentation by Acetobacter aceti, the acetic acid produced inhibits the production of acetic acid by this microorganism. To alleviate this inhibitory effect, we developed an electrodialysis fermentation method such that acetic acid is continuously removed from the broth. The fermentation unit has a computerized system for the control of the pH and the concentration of ethanol in the fermentation broth. The electrodialysis fermentation system resulted in improved cell growth and higher productivity over an extended period; the productivity exceeded that from non-pH-controlled fermentation. During electrodialysis fermentation in our system, 97.6 g of acetic acid was produced from 86.0 g of ethanol; the amount of acetic acid was about 2.4 times greater than that produced by non-pH-controlled fermentation (40.1 g of acetic acid produced from 33.8 g of ethanol). Maximum productivity of electrodialysis fermentation in our system was 2.13 g/h, a rate which was 1.35 times higher than that of non-pH-controlled fermentation (1.58 g/h).