Automatic whole broth multi-fermentor sampling

Summary An efficient, aseptic method of obtaining whole broth fermentation samples was developed based on a piston-valve, a local sample loop, and an ability to drive the entire sample volume with sterile air through a sample line and into a remote tube. The configuration delivers 10-ml samples 10 m away with about 4 ml of broth wasted in the sampling process. An autosampler was enhanced and programmed to control acquisition into chilled tubes. The autosampler-based system represents a convenient way to provide frequent samples to profile intracellular and extracellular components for yeast and bacterial fermentations. A configuration to provide sampling from six fermentors with a multi-rack autosampler will be presented.     

Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze

The net effect of increased wort osmolarity on fermentation time, bottom yeast vitality and sedimentation, beer flavor compounds, and haze was determined in fermentations with 12° all-malt wort supplemented with sorbitol to reach osmolarity equal to 16° and 20°. Three pitchings were performed in 12°/12°/12°, 16°/16°/12°, and 20°/20°/12° worts. Fermentations in 16° and 20° worts decreased yeast vitality measured as acidification power (AP) by a maximum of 10%, lowered yeast proliferation, and increased fermentation time. Repitching aggravated these effects. The 3rd “back to normal” pitching into 12° wort restored the yeast AP and reproductive abilities while the extended fermentation time remained. Yeast sedimentation in 16° and 20° worts was delayed but increased about two times at fermentation end relative to that in 12° wort. Third “back-to-normal” pitching abolished the delay in sedimentation and reduced its extent, which became nearly equal in all variants. Beer brewed at increased osmolarity was characterized by increased levels of diacetyl and pentanedione and lower levels of dimethylsulfide and acetaldehyde. Esters and higher alcohols displayed small variations irrespective of wort osmolarity or repitching. Increased wort osmolarity had no appreciable effect on the haze of green beer and accelerated beer clarification during maturation. In all variants, chill haze increased with repitching.     

Xylose anaerobic conversion by open-mixed cultures

Xylose is, after glucose, the dominant sugar in agricultural wastes. In anaerobic environments, carbohydrates are converted into volatile fatty acids and alcohols. These can be used as building blocks in biotechnological or chemical processes, e.g., to produce bioplastics. In this study, xylose fermentation by mixed microbial cultures was investigated and compared with glucose under the same conditions. The product spectrum obtained with both substrates was comparable. It was observed that, in the case of xylose, a higher fraction of the carbon was converted into catabolic products (butyrate, acetate, and ethanol) and the biomass yield was approximately 20% lower than on glucose, 0.16 versus 0.21 Cmol X/Cmol S. This lower yield is likely related to the need of an extra ATP during xylose uptake. When submitted to a pulse of glucose, the population cultivated on xylose could instantaneously convert the glucose. No substrate preference was observed when glucose and xylose were fed simultaneously to the continuously operated bioreactor.     

Fitness costs of worker specialization for ant societies

Division of labour is of fundamental importance for the success of societies, yet little is known about how individual specialization affects the fitness of the group as a whole. While specialized workers may be more efficient in the tasks they perform than generalists, they may also lack the flexibility to respond to rapid shifts in task needs. Such rigidity could impose fitness costs when societies face dynamic and unpredictable events, such as an attack by socially parasitic slavemakers. Here, we experimentally assess the colony-level fitness consequences of behavioural specialization in Temnothorax longispinosus ants that are attacked by the slavemaker ant T. americanus. We manipulated the social organization of 102 T. longispinosus colonies, based on the behavioural responses of all 3842 workers. We find that strict specialization is disadvantageous for a colony''s annual reproduction and growth during slave raids. These fitness costs may favour generalist strategies in dynamic environments, as we also demonstrate that societies exposed to slavemakers in the field show a lower degree of specialization than those originating from slavemaker-free populations. Our findings provide an explanation for the ubiquity of generalists and highlight their importance for the flexibility and functional robustness of entire societies.     

Effect of the anisotropic permeability in the frequency dependent properties of the superficial layer of articular cartilage

Abstract

Articular cartilage is a tissue of fundamental importance for the mechanics of joints, since it provides a smooth and lubricated surface for the proper transfer of loads. From a mechanical point of view, this tissue is an anisotropic poroviscoelastic material: its characteristics at the macroscopic level depend on the complex microscopic architecture. With the ability to probe the local microscopic features, dynamic nanoindentation test is a powerful tool to investigate cartilage mechanics. In this work we focus on a length scale where the time dependent behaviour is regulated by poroelasticity more than viscoelasticity and we aim to understand the effect of the anisotropic permeability on the mechanics of the superficial layer of the articular cartilage. In a previous work, a finite element model for the dynamic nanoindentation test has been presented. In this work, we improve the model by considering the presence of an anisotropic permeability tensor that depends on the collagen fibers distribution. Our sensitivity analysis highlights that the permeability decreases with increasing indentation, thus making the tissue stiffer than the case of isotropic permeability, when solicited at the same frequency. With this improved model, a revised identification of the mechanical and physical parameters for articular cartilage is provided. To this purpose the model was used to simulate experimental data from tests performed on bovine tissue, giving a better estimation of the anisotropy in the elastic properties. A relation between the identified macroscopic anisotropic permeability properties and the microscopic rearrangement of the fiber/matrix structure during indentation is also provided.     

解淀粉芽孢杆菌合成surfactin的发酵策略优化

Surfactin作为一种绿色生物表面活性素在多种领域均有潜在的应用价值,但是在生产过程中存在着泡沫难以控制的问题,阻碍了其实现工业化生产。因此在7L发酵罐水平探究了适合surfactin工业化生产的最佳发酵策略。研究结果表明,过量添加消泡剂会对微生物的生长造成不利影响而且会增加生产成本,以有机硅和大豆油为消泡剂时surfactin产量分别为1.42g/L和1.96g/L。通过改进发酵罐采用泡沫分离的发酵策略,不仅可以经济有效地解决泡沫难以控制的问题,而且可以实现surfactin的原位分离,surfactin产量为2.39g/L;基于泡沫分离式发酵,控制pH=7后surfactin产量提高至3.45g/L;又进一步通过控制DO≥20%后产量提高至5.07g/L。最后,将泡沫分离耦合pH、溶解氧控制及恒速补料,控制pH=7、DO≥20%、恒速流加速度1.39ml/min,可以将surfactin产量显著提高至6.04g/L,与添加消泡剂相比,产量提高了4.25倍。以上结果为surfactin的工业化生产提供了依据。     

响应面法优化类芽胞杆菌HB172198产褐藻胶裂解酶发酵培养基

为了提高类芽胞杆菌新种HB172198产褐藻胶裂解酶活力,本研究采用响应面法对该菌株液体发酵培养基进行了优化实验。在单因素实验和Plackett-Burman试验筛选出海藻酸钠、胰蛋白胨、NaCl、MgSO4·7H2O等4个显著影响产酶因素的基础上,通过Box-Behnken设计及响应面法进行回归分析,得出产褐藻胶裂解酶最佳发酵培养基,其成分为:海藻酸钠7.50 g/L、胰蛋白胨13.57 g/L、NaCl 29.75 g/L、MgSO4·7H2O 0.08 g/L。优化条件下该菌株最大酶活性达14.60 U/mL,是优化前的1.87倍。本研究为菌株HB172198产褐藻胶裂解酶的大规模生产和工业应用提供了重要的理论依据。     

Lactic acid and animal feeds production from Sophora flavescens residues by Rhizopus oryzae fermentation

In this study, the feasibility of producing lactic acid and animal feeds from Sophora flavescens residues (SFR) by Rhizopus oryzae was explored. Results showed that the simultaneous saccharification and fermentation (SSF) is the optimal fermentation mode, which was simple and high-efficiency. When the inoculation volume of R. oryzae was 10 % and the pH value was adjusted by adding CaCO₃ in stages during SSF, the maximum concentration of lactic acid was 46.78 g/L, and the maximum lactic acid productivity reached 0.97 g/L/h. Results also showed that the protein content of the solid residues after fermentation of R. oryzae reached 12.15 %. This content was 46 times higher than that by the original SFRs and nearly 4.3 times the protein content of the solid residues after fermentation by Enterococcus faecium. In addition, the solid residues after fermentation rich in Fe and Zn could be used as animal feeds or feed additives. Thus, it is expected that this study may provide a novel approach for Chinese medicine residues treatment towards full resource recovery.     

Ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis: Effects on peptides content,ACE inhibitory activity and biomass

This work studied the effects of ultrasound-assisted liquid-state fermentation on the content of peptides and bioactivity of fermented soybean meal (FSBM) with Bacillus subtilis. Based on the optimization of basic ultrasonic parameters, effects of the main parameters including power density, incubation temperature and ultrasonic time on in vitro ACE inhibitory activity, peptides content and biomass of B. subtilis were investigated via Box-Behnken experimental design. Three mathematical models were determined to show the effects of each variable and their combinatorial interactions on dependent variables. A set of preferred condition was determined to be at power density of 0.08 W/mL for 1 h with an initial incubation temperature of 36.7 °C, according to the desirability function analyses. Under these conditions, the experimental values of in vitro ACE inhibitory activity, peptides content and biomass increased by 26.4%, 36.2% and 55.0% compared to those of the control, respectively, accompanied by the improvement of the peptides yield, purity and conversion rate in varying degrees. Additionally, FSBM resulted in a significant decrease of systolic blood pressure by 20.7 ± 1.8 mmHg in spontaneously hypertensive rats at 3 h. These results suggest that ultrasonication is an efficient solution for enhancing fermentation to produce bioactive components from agroindustrial by-products.