Production of alcohol from sugar beet molasses without heat or filter sterilization

Among three esters of p-hydroxybenzoate, n-butyl p-hydroxybenzoate was selected as the best antimicrobial substance. Molasses medium sterilized by this ester was used as a substrate for ethanol production. n-Butyl p-hydroxybenzoate (0.15% w/v) completely inhibited the growth of free yeast cell inoculum, Ca-alginate immobilized yeast inoculum and bacterial contaminants. Immobilization of the yeast cell inoculum in Ca-alginate with castor oil (6% v/v) offered a yeast cell protection against the inhibitory effect of n-butyl p-hydroxybenzoate. The presence of castor oil in this immobilization system did not affect the metabolic activity of the yeast in beads compared to the cells immobilized without castor oil. The yeast cell beads in this system completely utilized up to 25% molasses sugar with an ethanol yield of 10.58%, equal to 83% of its theoretical value. The beads were stable and could be used successfully for seven cycles of batch fermentation. The optimum fermentation temperature using this system was 35°C. Received 21 January 1997/ Accepted in revised form 05 May 1997     

1,8-cineole and castor oil in sodium lauryl ether sulphate disrupt reproduction and ovarian tissue of Rhipicephalus (Boophilus) microplus

Essential and fixed oils have been researched as alternatives to chemical acaricides. The activity of volatile compounds from essential oils (1,8-cineole, citral and eugenol) at 1.0% (w/v) and fixed oil (castor oil) at 0.3% (w/v) dissolved in 2.0% (v/v) dimethyl sulfoxide (DMSO) + 0.2% (w/v) Tween 80^® was assessed against Rhipicephalus microplus using immersion tests. 1,8-cineole (29.0%) and castor oil (30.2%) had the highest reproductive inhibition rate. A second experiment was performed to verify the effect of the 1,8-cineole (10.0% w/v) and, or castor oil (0.3% w/v) on tick reproduction using different solubilizing agents. The highest reproductive inhibition was observed for the combination of 1,8-cineole/castor oil (94.1%) and 1,8-cineole in 2.0% (w/v) sodium lauryl ether sulphate (SLES) (92.8%). A third experiment showed morphological changes in R. microplus oocytes at different stages of development, as well as in pedicel cells. The most intense effects were observed when ticks were immersed in the formulation containing 1,8-cineole (10.0% w/v) and castor oil (0.3% w/v) dissolved in 2% (w/v) SLES. These findings highlight the potential of this formulation as an alternative for managing cattle ticks as their cytotoxic effects can reduce R. microplus reproductive success.     

Effect of skim milk-alginate beads on survival rate of bifidobacteria

In this study, an attempt was made to increase the survival rate of bifidobacteria entrapped in alginate in the gastrointestinal tract, and to investigate the potential industrial applications, for example lyophilized capsules and yogurt. First, the protective effect of various food additives on bifidobacterial survivability was determined after exposure to simulated gastric juices and bile salts. The additives used in this study were skim milk (SM), poly dextrose (PD), soy fiber (SF), yeast extract (YE), chitosan (CS), κ-carageenan (κ-C) and whey, which were added at 0.6% concentration (w/v) to 3% alginate-bifidobacterial solution. In the simulated gastric juices and bile salts, the protective effect of 0.6% skim milk-3% alginate (SM-A) beads on the survival rate of bifidobacteria proved to be higher than the other additives. Second, the hydrogen ion permeation was detected through SM-A vessel without bifidobacterial cells at different SM concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%). There were no differences in terms of the pH decrease in SM-A vessels at 0.6%, 0.8%, and 1.0% (w/v) SM concentrations. The survival rate of bifidobacteria in SM-A beads would appear to be related to the SM buffering capacity against hydrogen ions and its tendency to reduce the pore size of bead. In this experiment, the survival rate of bifidobacteria entrapped in beads containing 0.6% SM showed the highest viability after exposure to simulated gastric juices for 3 h, thereby indicating that 0.6% SM is the optimum concentration for 3% alginate bead preparation. Third, the effect of SM-A beads on the freeze-drying and yogurt storage for 10 days was investigated. SM-A beads were found to be more efficient for freeze drying and yogurt storage than untrapped cells and the alginate bead. Consequently, the survival rate of bifidobacteria entrapped in SM-A beads was increased in simulated gastric juices, bile salts and probiotic products such as lyophilized capsules and yogurt, SM-A beads can be expected to produce high value probiotic products.     

Optimization of alpha-amylase immobilization in calcium alginate beads

alpha-Amylase enzyme was produced by Aspergillus sclerotiorum under SSF conditions, and immobilized in calcium alginate beads. Effects of immobilization conditions, such as alginate concentration, CaCl(2) concentration, amount of loading enzyme, bead size, and amount of beads, on enzymatic activity were investigated. Optimum alginate and CaCl(2) concentration were found to be 3% (w/v). Using a loading enzyme concentration of 140 U mL(-1), and bead (diameter 3 mm) amount of 0.5 g, maximum enzyme activity was observed. Beads prepared at optimum immobilization conditions were suitable for up to 7 repeated uses, losing only 35% of their initial activity. Among the various starches tested, the highest enzyme activity (96.2%) was determined in soluble potato starch hydrolysis for 120 min at 40 degrees C.     

Immobilization of the marine microalga Phaeodactylum tricornutum in alginate for in situ experiments: Bead stability and suitability

Microalgae immobilization in alginate matrixes has been recently used to perform in situ experiments. However, the susceptibility of alginate matrixes to cation chelating agents and to antigelling cations, which can cause bead disruption or dissolution, is a major limitation for in situ exposures in estuarine and marine systems. The ultimate goal of this study was to produce alginate beads stable in seawater and suited for Phaeodactylum tricornutum growth. For this, different concentrations of alginate isolated from Macrocystis pyrifera (1.5, 1.9 and 2.3% [w/v]) and Laminaria hyperborea (4.0, 4.9 and 5.8% [w/v]), two concentrations of the hardening cations calcium and strontium (2.0 and 4.0% [w/v]), and the use of the polycation chitosan were investigated. Only beads found to be more stable after 16 days of exposure in seawater were inoculated with the microalga. P. tricornutum immobilized in beads prepared from 5.8% L. hyperborea alginate and in all beads in which a chitosan hardening treatment was applied showed a weak microalgal growth. Beads prepared using 4.9% of L. hyperborea alginate and a 4% (w/v) strontium solution were found to be the most stable and the most suitable for microalgal growth, and were exposed in the field, under natural fluctuating conditions of light and temperature. In situ growth rates of immobilized P. tricornutum cells demonstrated the potential of these beads for future use in in situ experiments in estuarine and marine systems.     

Immobilization of fructosyltransferase by chitosan and alginate for efficient production of fructooligosaccharides

The effective system of reusing mycelial fructosyltransferase (FTase) immobilized with two polymers, chitosan and alginate were evaluated for continuous production of fructooligosaccharides (FOS). The alginate beads were successfully developed by maintaining spherical conformation of using 0.3% (w/v) sodium alginate with 0.1% (w/v) of CaCl₂ solution for highest transfructosylating activity. The characteristics of free and immobilized FTase were investigated and results showed that optimum pH and temperature of FTase activity were altered by immobilized materials. A successive production of FOS by FTase entrapped alginate beads was observed at an average of 62.96% (w/w) up to 7 days without much losing its activity. The data revealed by HPLC analysis culminate 67.75% (w/w) of FOS formation by FTase entrapped alginate beads and 42.79% (w/w) by chitosan beads in 36 h of enzyme substrate reaction.     

Development of macrocapsules containing bioflavors generated in situ by immobilized cells

An alternative approach to microbial production of bioflavors, eliminating the need for lengthy product purification, is presented. It is based on co-immobilization of precursors for bioflavor generation by microbial cells, traditionally employed for food and beverage processing, within beads made of food-grade gel matrix. Following incubation under controlled conditions the bioflavor — or bioflavor mixture — is generated and accumulated within the beads. The flavor-retaining bead may then be employed as a food additive. A feasibility study demonstrated this approach with ethanol production by baker's yeast co-immobilized with glucose medium. Means and conditions for bead preparation and control of ethanol levels and production rate are presented. Complex bioflavor generation was also demonstrated by baker's yeast co-immobilized with apple juice, generating cider flavors. Beads providing beer taste were also readily made via co-immobilization of commercial brewing yeast with malt. Furthermore, the potential inherent in bioflavor generation by co-immobilization of filamentous fungi with an emulsion of oily precursor was demonstrated by γ-decalactone production from castor oil.     

壳聚糖球固定化酵母细胞的研究

以戊二醛为交联剂,将壳聚糖球交联引入醛基,然后将交联的壳聚糖球浸泡在酵母细胞悬浮液中,制备了固定化酵母细胞壳聚糖球。以苯乙酮酸为底物,催化合成了D-扁桃酸。最优固定化条件是戊二醛的质量分数w(GA)=1%,酵母细胞与交联壳聚糖球的质量比m(Y):m(CB)0=0.5,交联时间为6h,固定化时间为18h,底物浓度为10mmol/L,在此条件下反应最大转化率和产物光学纯度分别高达67.86%和98.05?。固定化酵母壳聚糖球具有良好的重复使用性和贮存稳定性。     

The influence of bakers’ yeast cells on protein adsorption in anion exchange expanded bed chromatography

Baker’s yeast was disrupted in a 1.4-L stainless steel horizontal bead mill under a continuous recycle mode using 0.3 mm diameter zirconia beads as abrasive. A single pass in continuous mode bead mill operation liberates half of the maximally released protein. The maximum total protein release can only be achieved after passaging the cells 5 times through the disruption chamber. The degree of cell disruption was increased with the increase in feeding rate, but the total protein release was highest at the middle range of feeding rate (45 L/h). The total protein release was increased with an increase in biomass concentration from 10 to 50% (w/v). However, higher heat dissipation as a result of high viscosity of concentrated biomass led to the denaturation of labile protein such as glucose 6-phosphate dehydrogenase (G6PDH). As a result the highest specific activity of G6PDH was achieved at biomass concentration of 20% (ww/v). Generally, the degree of cell disruption and total protein released were increased with an increase in impeller tip speed, but the specific activity of G6PDH was decreased substantially at higher impeller tip speed (14 m/s). Both the degree of cell disruption and total protein release increased, as the bead loading increased from 75 to 85% (v/v). Hence, in order to obtain a higher yield of labile protein such as G6PDH, the yeast cell should not be disrupted at biomass concentration and impeller tip speed higher than 20% (w/v) and 10 m/s, respectively.     

The disruption ofSaccharomyces cerevisiae cells and release of glucose 6-phosphate dehydrogenase (G6PDH) in a horizontal dyno bead mill operated in continuous recycling mode

Baker’s yeast was disrupted in a 1.4-L stainless steel horizontal bead mill under a continuous recycle mode using 0.3 mm diameter zirconia beads as abrasive. A single pass in continuous mode bead mill operation liberates half of the maximally released protein. The maximum total protein release can only be achieved after passaging the cells 5 times through the disruption chamber. The degree of cell disruption was increased with the increase in feeding rate, but the total protein release was highest at the middle range of feeding rate (45 L/h). The total protein release was increased with an increase in biomass concentration from 10 to 50% (w/v). However, higher heat dissipation as a result of high viscosity of concentrated biomass led to the denaturation of labile protein such as glucose 6-phosphate dehydrogenase (G6PDH). As a result the highest specific activity of G6PDH was achieved at biomass concentration of 20% (ww/v). Generally, the degree of cell disruption and total protein released were increased with an increase in impeller tip speed, but the specific activity of G6PDH was decreased substantially at higher impeller tip speed (14 m/s). Both the degree of cell disruption and total protein release increased, as the bead loading increased from 75 to 85% (v/v). Hence, in order to obtain a higher yield of labile protein such as G6PDH, the yeast cell should not be disrupted at biomass concentration and impeller tip speed higher than 20% (w/v) and 10 m/s, respectively.     

Chromate reduction by Microbacterium liquefaciens immobilised in polyvinyl alcohol

A polyvinyl alcohol-based immobilisation technique has been utilised for entrapping the newly-isolated chromate-reducing bacterium, Microbacterium liquefaciens MP30. Three immobilisation methods were evaluated: PVA-nitrate, PVA-borate and PVA-alginate. Chromate reduction was studied in batch and continuous-flow bioreactors, where the beads maintained integrity during continuous operation. PVA-borate and PVA-alginate cell beads showed a higher rate and extent of chromate reduction than PVA-nitrate cell beads in batch experiments. With the former 100 M Cr(VI) was removed within 4 days, while only 40 M Cr(VI) was removed using the latter, and with no increase in Cr(VI) removal subsequently. Cell activity was maintained during immobilisation but the rate of Cr(VI) removal by immobilised cells was only half that of an equivalent mass of free cells. Using PVA-alginate cell beads in a continuous-flow system, chromate removal was maintained at 90–95% from a 50 M solution over 20 days without signs of bead breakdown.     

Production of isomaltooligosaccharides by a-glucosidase immobilized in chitosan beads and by polyethyleneimine-glutaraldehyde treated mycelia of Aspergillus carbonarious

Partially purified a-glucosidase from Aspergillus carbonarious, immobilized on glutaraldehyde-activated chitosan beads in a packed bed reactor, produced isomaltooligosaccharides at a yield of 60% (w/w) using 30% (w/v) maltose solution. Using intact mycelia attached with polyethyleneimine-glutaraldehyde, produced isomaltooligosaccharides at a yield of 46% (w/w) using 30% (w/v) maltose solution. Batchwise reaction stabilities were improved for chitosan beads immobilized enzyme and polyethyleneimine-glutaraldehyde treated mycelia as compared to mycelia without any treatment.     

Optimization of α‐Amylase Immobilization in Calcium Alginate Beads

Abstract

α‐Amylase enzyme was produced by Aspergillus sclerotiorum under SSF conditions, and immobilized in calcium alginate beads. Effects of immobilization conditions, such as alginate concentration, CaCl₂ concentration, amount of loading enzyme, bead size, and amount of beads, on enzymatic activity were investigated. Optimum alginate and CaCl₂ concentration were found to be 3% (w/v). Using a loading enzyme concentration of 140 U mL^?1, and bead (diameter 3 mm) amount of 0.5 g, maximum enzyme activity was observed. Beads prepared at optimum immobilization conditions were suitable for up to 7 repeated uses, losing only 35% of their initial activity. Among the various starches tested, the highest enzyme activity (96.2%) was determined in soluble potato starch hydrolysis for 120 min at 40°C.     

Spectrophotometric quantification of lactic bacteria in alginate and control of cell release with chitosan coating

Lactococcus lactis ssp. cremoris was entrapped within a Ca-alginate matrix, and an in situ spectrophotometric method for monitoring cell population in calcium alginate beads described. The intracapsular cell population can be estimated by measuring the optical density of beads containing cells, using cell-free beads as reference, or by measuring absorbance of a liquified bead suspension. Alginate beads, and beads coated with chitosan type I, II, and I and II mixtures, were examined for cell release. Lower viscosity chitosan (type I) coatings reduced cell release by a factor of 100 from10⁵ cfu ml⁻¹ to 10³ cfu ml⁻¹ after 6 h of fermentation. Reuse of chitosan I coated alginate beads also showed a reduction in cell release by a factor of 100. Cell loading and initial cell growth within the beads greatly affected cell release. Reducing the initial cell release would lower the overall levels of cell release throughout the fermentation. Compared to non-immobilized cultures, a 20–40% reduction in the lactic acid production rate was observed for alginate beads and chitosan I coated alginate beads, respectively. This reduction can be compensated for by increasing the intracapsular cell loading during immobilization, or before the onset of fermentation.     

Immobilization of keratinolytic metalloprotease from Chryseobacterium sp. strain kr6 on glutaraldehyde-activated chitosan

Keratinases are exciting keratin-degrading enzymes; however, there have been relatively few studies on their immobilization. A keratinolytic protease from Chryseobacterium sp. kr6 was purified and its partial sequence determined using mass spectrometry. No significant homology to other microbial peptides in the NCBI database was observed. Certain parameters for immobilization of the purified keratinase on chitosan beads were investigated. The production of the chitosan beads was optimized using factorial design and surface response techniques. The optimum chitosan bead production for protease immobilization was a 20 g/l chitosan solution in acetic acid [1.5% (v/v)], glutaraldehyde ranging from 34 g to 56 g/l, and an activation time between 6 and 10 h. Under these conditions, above 80% of the enzyme was immobilized on the support. The behavior of the keratinase loading on the chitosan beads surface was well described using the Langmuir model. The maximum capacity of the support (qm) and dissociation constant (Kd) were estimated as 58.8 U/g and 0.245 U/ml, respectively. The thermal stability of the immobilized enzyme was also improved around 2-fold, when compared with that of the free enzyme, after 30 min at 65 degrees C. In addition, the activity of the immobilized enzyme remained at 63.4% after it was reused five times. Thus, the immobilized enzyme exhibited an improved thermal stability and remained active after several uses.     

Removal of phthalate esters by alpha-cyclodextrin-linked chitosan bead

Removal of phthalate esters (PAEs) by alpha-cyclodextrin (CD)-linked chitosan bead in aqueous solution was studied. Results of kinetic experiments indicated that diheptyl phthalate (DHpP) was adsorbed most efficiently (3.21 mg/g) among the six PAEs. DHpP recovery was 94.6% from alpha-CD-linked chitosan bead by shaking both with a mixture of methanol and water (v/v = 8/2). The recovered alpha-CD chitosan bead was reusable as an adsorbent 20 times in the batch tests. The adsorbed PAE by alpha-CD-linked chitosan bead decreased as temperature increased. However, coexisting pH, NaCl, and Ca2+ did not affect adsorption efficiency. It was concluded that the application of low cost alpha-CD-linked chitosan bead could have the potential to effectively remove PAEs from different aquatic environments.     

Effect of lard oil,olive oil and castor oil on oxygen transfer in an agitated fermentor

Adding lard oil, olive oil or castor oil into a baffled and agitated fermentor decreased the volumetric oxygen transfer coefficient (K_La) in the low concentration range. However, K_La was increased when concentration reached 0.25% (v/v) at 400 rpm. Experimental results indicated that 1% (v/v) olive oil was as good as 0.1% (v/v) polypropylene glycol when added to a yeast fermentation.     

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.     

Combined use of three methods for high concentration ethanol production by Saccharomyces cerevisiae

Summary Ethanol concentration and fermentation productivity using Saccharomyces cerevisiae were substantially increased in shake flask cultures with a normal inoculum by combining 3 methods: (a) by making nutrient additions to the standard medium for ethanol production, (b) by immobilizing the cells in alginate beads and (c) by using a glucose step-feeding batch process. Ethanol concentration by free yeast was improved from 5.9% (w/w) to 9.6% (w/w) when a further 0.8% yeast extract and 1% animal peptone were added to the standard 30% (w/v) glucose nutrient medium. This was further increased to 12.8% (w/w) by using alginate immobilized yeast. The ethanol concentration was increased again, to 15.0% (w/w) by using the glucose step-feeding batch process.     

Gel beads composed of collagen reconstituted in alginate

Spherical gel beads of collagen/alginate were prepared by discharging droplets of a mixture containing collagen (1.07-1.9 mg/ml) and alginate (1.2-1.5% w/v) into 1.5% w/v CaCl2 solution at 4°C. Collagen in the gel beads was reconstituted by raising the temperature to 37°C after alginate was liquefied by citrate. Scanning electron microscopy of the beads revealed the characteristic fibrous structure of collagen. To demonstrate the application of this new technique in cell culture, GH3 rat pituitary tumor cells were entrapped and grown in the gel beads. The immobilized cells proliferated to a density of 1.95 x 106 cell/ml which is about an order of magnitude higher than that grown in the alginate beads.