Fermentative production of dextran using Leuconostoc spp. isolated from fermented food products

Leuconostoc spp. （LSland LI1） isolated from sauerkraut and idli batter was selected for dextran production. To enhance the yield of dextran, effects of various parameters such as sucrose concentration, pH, temperature, incubation and inoculum percentage were analyzed. The optimum sucrose concentration for the Leuconostoc spp. （LS1 and LI1） was found to be 15% and 25% respectively. Isolates produced maximum dextran after 20 h of incubation at 29℃ and the optimum pH was found between 8 and 8.5. The inoculum concentration of 7.5% was more favorable for the production of dextran by Leuconostoc spp. （LS1 and LI1）. The growth kinetic parameters were studied and compared for the strains LS1 and LI1. Mass production of dextran was carried out using a stirred tank batch reactor. FTIR analysis was done to determine the functional groups of dextran, sephadex is prepared by cross linking dextran using epichlorohydrin and the functional groups are determined by FTIR analysis.     

Bioethanol: Experiences from running plants, optimization and prospects

In the past decades, the agro-industry in Europe has made a tremendous move from more regional to globally operating food groups processing a variety of different crops to agrochemicals, e.g. to carbohydrates such as sugars, starches and inulin. Moreover, these agrochemicals are feedstocks for a variety of further processed products. Biotechnology plays a central role in these material transformations. Besides a considerable number of developments using enzyme technology as 'chemical' catalysts, for example for the production of Palatinose™ (isomaltulose), isomalt, and oligofructosides or special inulins, fermentations are starting to become an important tool, too. When the EU made the move towards bio-fuels, European agro-industry decided to become a major player in this field. For bio-ethanol production, besides raw material the factors with the highest impact on overall costs are energy consumption and yield. To optimize both, innovative developments were successfully established for different process steps, including fermentation and enzymatic hydrolysis of starch and other bio-polymers. Further optimization of yeasts, for example by using gene modification technology, is possible. Besides specific energy saving techniques like multi effect evaporation and distillation, enzyme technology has made a great contribution to reduction in overall energy consumption. For further energy savings, improved enzymes are necessary and should be developed.     

Bioethanol: Experiences from running plants,optimization and prospects

In the past decades, the agro-industry in Europe has made a tremendous move from more regional to globally operating food groups processing a variety of different crops to agrochemicals, e.g. to carbohydrates such as sugars, starches and inulin. Moreover, these agrochemicals are feedstocks for a variety of further processed products. Biotechnology plays a central role in these material transformations. Besides a considerable number of developments using enzyme technology as ‘chemical’ catalysts, for example for the production of Palatinose? (isomaltulose), isomalt, and oligofructosides or special inulins, fermentations are starting to become an important tool, too. When the EU made the move towards bio-fuels, European agro-industry decided to become a major player in this field. For bio-ethanol production, besides raw material the factors with the highest impact on overall costs are energy consumption and yield. To optimize both, innovative developments were successfully established for different process steps, including fermentation and enzymatic hydrolysis of starch and other bio-polymers. Further optimization of yeasts, for example by using gene modification technology, is possible. Besides specific energy saving techniques like multi effect evaporation and distillation, enzyme technology has made a great contribution to reduction in overall energy consumption. For further energy savings, improved enzymes are necessary and should be developed.