灵芝MP-01菌株液体发酵培养基的筛选

对灵芝MP-01菌株在三种培养基上的生长性状进行了研究,并对其液体发酵过程中的pH值变化、发酵全液的多糖含量变化、菌丝生物量及发酵培养性状等进行了观测。结果表明,玉米面培养基是灵芝MP-01菌株液体发酵的适宜培养基,其适宜的终止发酵时间在培养的第6 d,此时发酵液多糖含量达到10.32 mg/mL。     

Ethanol production from xylose by Fusarium oxysporum and the optimization of culture conditions

Bioethanol is the most commonly used renewable biofuel as an alternative to fossil fuels. Many microbial strains can convert lignocellulosics into bioethanol. However, very few natural strains with a high capability of fermenting pentose sugars and simultaneously utilizing various sugars have been reported. In this study, fermentation of sugar by Fusarium oxysporum G was performed for the production of ethanol to improve the performance of the fermentation process. The influences of pH, substrate concentration, temperature, and rotation speed on ethanol fermentation are investigated. The three significant factors (pH, substrate concentration, and temperature) are further optimized by quadratic orthogonal rotation regression combination design and response surface methodology (RSM). The optimum conditions are pH 4, 40?g/L of xylose, 32?°C, and 110?rpm obtained through single factor experiment design. Finally, it is found that the maximum ethanol production (10.0?g/L) can be achieved after 7 d of fermentation under conditions of pH 3.87, 45.2?g/L of xylose, and 30.4?°C. Glucose is utilized preferentially for the glucose–xylose mixture during the initial fermentation stage, but glucose and xylose are synchronously consumed without preference in the second period. These findings are significant for the potential industrial application of this strain for bioethanol production.     

玉米浆对玉米粉和木薯淀粉发酵甘油的影响及二者的比较

以玉米粉和木薯淀粉为原料 ,比较了二者的液化和糖化 ,结果表明 :在相同条件下 ,木薯淀粉液化时间较短 ,玉米粉液化时间较长 ,但二者的液化液均较易糖化。然后分别以玉米粉和木薯淀粉糖化液为原料 ,用耐高渗酵母发酵生产甘油 ,研究了玉米浆对二者甘油发酵的影响并对二者进行了比较 ,结果表明 :当玉米粉和木薯淀粉糖化液还原糖含量分别为 2 5 % ,尿素为 0 .2 % ,pH为 4 .5时 ,用玉米粉糖化液发酵甘油时可不添加玉米浆 ,甘油产量最高可达 2 % ,而用木薯淀粉糖化液发酵甘油时 ,适宜的玉米浆为 0 .15 % ,甘油产量最高可达 4 .9%。对二者的比较结果表明 :用玉米粉糖化液为发酵原料时 ,发酵时间较短 ,残糖降低较快 ,甘油产量较低 ,在 36h之后 ,甘油开始反耗。而用木薯淀粉糖化液发酵时 ,发酵时间较长 ,残糖降低较慢 ,甘油产量较高 ,在 72h之后 ,甘油开始反耗。     

Characterization of the solid-state fermentation of cassava

The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×10² mg/l. Progress of cassava fermentation can probably be determined indirectly by following the changes in the pH and BOD profiles of the liquor.

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Résumé La fermentation en milleu solide du manioc (Mannihot esculenta Crantz) a été caractérisée en déterminant le pH et la demande biolgique en oxygène (DBO). Les résultats montrent une forte corrélation (=0.73) entre le pH de la pâte en fermentation et celui de la liquer résiduaire. La DBO de la liqueur décroît au fur et à mesure que la fermentation progresse. Après 96hh de fermentation, la DBO était de 6×10² mg/l. L'avancement de la fermentation du manioc peut probablement être déterminée indirectement ectement en sulvant l'évolution des profiles en pH et en DBO de la liqueur.

     

木薯纤维素乙醇发酵的纤维素酶成本评价

木薯中的纤维素成分约占木薯干重的10％(W/W).文中以木薯燃料乙醇生产的木薯纤维素酒渣为原料,从纤维素酶成本角度评估了三种利用木薯纤维素组分发酵生产乙醇的方法,包括木薯纤维素酒渣的直接糖化和乙醇发酵、木薯纤维素酒渣预处理后的糖化与乙醇发酵、木薯乙醇发酵中同步淀粉与纤维素糖化以及乙醇发酵.结果表明,前两种方法的纤维素利用效率不高,酶成本分别达到13602、11659元/吨乙醇.第三种方法,即在木薯乙醇发酵过程同时加入糖化酶和纤维素酶,进行同步淀粉与纤维素糖化,进而进行乙醇发酵,木薯纤维素乙醇的收益最高.发酵结束时的乙醇浓度从101.5g/L提高到107.0g/L,纤维素酶成本为3 589元/吨乙醇.此方法利用木薯纤维素与木薯淀粉同时进行,不会带来额外的设备及操作投入,酶成本低于产品乙醇价格,可实现盈利,因此第三种方法为木薯纤维用于乙醇发酵的最适方法,本研究结果将为木薯乙醇产业深度利用木薯纤维提供依据.     

Microbial population and biochemical changes during production of protein-enriched fufu

Summary Candida utilis strain BKT4 and Saccharomyces cerevisiae strain BKT7 isolated from burukutu (a local wine brewed from sorghum) were used to enrich fufu. During the fermentation process, there were changes in the microbiological and biochemical characteristics of the cassava. The total viable counts increased with increasing fermentation time while the counts of the lactics and fungi increased at the later stages of the fermentation due to the acidity of the medium. Various bacteria (Bacillus, Staphylococcus, Klebsiella, Escherichia, Streptococcus, Lactobacillus, Leuconostoc, Corynebacterium), moulds (Penicillium, Aspergillus, Fusarium, Mucor, Rhizopus) and yeasts (Candida, Saccharomyces, Hansenula, Rhodotorula) were found to be associated with the fermentation process. The pH of the fermenting cassava increased from 4.2 to 5.7 after 72 h while the cyanide level decreased from 2.2 mg/kg to 0.7 mg/kg over the same period of fermentation. Fufu (prepared by crushing and sieving fermenting cassava roots) enriched with 0.5 g of C. utilis strain BKT4, S. cerevisiae BKT7 and a mixed culture of the two organisms revealed a crude protein of 7.90, 6.34 and 10.0% respectively as compared to 2% protein content of the enriched fufu. There was a corresponding increase in protein content of the product as the quantity of the enrichment yeast was increased from 0.5 to 3.0 g. The aroma of the enriched fufu was preferred to that of the commercial fufu. Generally, good acceptability and organoleptic qualities (colour, taste, texture and aroma) of the protein enriched fufu was best achieved within 48 h of enrichment. The results of this study suggest that fufu can be made more nutritious with yeasts particularly Candida utilis strain BKT4 and Saccharomyces cerevisiae strain BKT7.     

The effect of nucleopolyhedrovirus infection and/or parasitism by Microplitis pallidipes on hemolymph proteins, sugars, and lipids in Spodoptera exigua larvae

We determined the physiological effects of joint and separate nucleopolyhedrovirus (NPV) infection and parasitism by the endoparasitoid Microplitis pallidipes Szepligeti on biochemical events in the noctuid Spodoptera exigua (Hübner). The results indicated that in parasitized larvae, compared to healthy larvae, total protein concentration in host hemolymph began to decline and total sugar concentration significantly increased by the first day, while lipid content in the host body significantly increased by the second day after parasitization. Meanwhile, in jointly infected and parasitized hosts, compared to parasitized larvae, total protein concentration was consistently higher, total sugar concentration was consistently lower, and lipid content became higher by the second day after treatment. In virus-infected larvae, compared to healthy larvae, total protein concentration sharply declined during the first two days but increased by the third, while total sugar concentration increased on the second and third days after virus infection but decreased at other observation times, and lipid content began to increase by the second day after virus infection. Finally, in larvae that were both parasitized and virus-infected, compared to just virus-infected larvae, total protein concentration increased during the first two days but decreased by the third, total sugar concentration increased only on the first and fourth days, and lipid content decreased significantly on the first day but began to increase by the second day after treatment. These findings led us to conclude that parasitization inhibited protein mobilization but stimulated sugar mobilization in host hemolymph, and promoted lipid mobilization in the host body, while Spodoptera exigua NPV infection stimulated protein mobilization induced by parasitization but inhibited sugar mobilization induced by parasitization.     

Extracellular amylase production by cassava-fermenting bacteria

Summary Fermentation of cassava tubers was accompanied by a gradual decrease in pH, increased amylase activity in the steep liquor, and increased microbial load and lactic acid concentration. Amylase-producing bacterial strains associated with cassava fermentation were isolated and identified asBacillus subtilis, Bacillus licheniformis andBacillus cereus. The pH optima for the partially purified enzymes of these organisms were 7.0, 5.5 and 7.5, whilst their temperature optima were 30, 37 and 80°C. There was no significant difference in amylase activities when starch, dextrin, amylopectin, glucose and maltose were used as growth substrates.     

Shifts in immunoglobulin (IgG,IgM and IgA) levels in the milk of southern elephant seals,at Potter Peninsula,King George Island,Antarctica

We quantified immunoglobulins (Ig) in mammary secretions of 12 female southern elephant seals ( Mirounga leonina) at King George Island, Antarctica, using single radial immunodiffusion on agarose plates. Seals were chemically immobilized for milk sample collection at four time points during the 3- to 4-week suckling period. All three major mammalian immunoglobulins (IgG, IgM, IgA) were detected in southern-elephant seal milk. Total immunoglobulin levels and the ratio of Ig subclasses varied throughout the suckling period. Total immunoglobulin levels were highest on the 1st day of lactation, when they represented over 57% of the mean total protein concentration of the milk, and declined steadily throughout lactation, representing approximately 40% of the mean total protein concentration at the end of the suckling period. IgG was the most abundant immunoglobulin class (85.93-93.78% of total milk immunoglobulins), followed by IgM (6.06-13.93%), and IgA (0.14-0.23%). There was no significant difference in IgA levels throughout the suckling period. IgG levels were significantly lower during the second stage (3-6 days post-parturition) than during the first, third or fourth stages (1, 13-15, and 19-25 days post-parturition, respectively). IgM levels were highest during the first stage of lactation; these values were significantly higher than levels measured during the second, third and fourth stages of lactation. Transfer of passive immunity from female to offspring in other mammalian species is correlated with the subclass of immunoglobulin secreted in the milk; species acquiring passive immunity in utero, via the placenta, secrete a preponderance of IgA, whereas species acquiring immunity post-partum, via lacteal secretions and gut resorption, secrete a preponderance of IgG. The Ig patterns and concentrations observed in our study of southern elephant seals are consistent with an important role of post-partum transmission of passive immunity during the pinniped lactation period.     

Proton transfer during the reaction between fully reduced cytochrome c oxidase and dioxygen: pH and deuterium isotope effects.

The pH dependence of proton uptake and electron transfers during the reaction between fully reduced cytochrome c oxidase and oxygen has been studied using the flow-flash method. Proton uptake was monitored using different pH indicators. We have also investigated the effect of D2O on the electron-transfer reactions. Proton uptake was biphasic throughout the pH range studied (6.3-9.3), and the decrease of the observed rate constants at increasing pH could be described by titration curves with pKa values of 8-8.5. Of the four phases resolved in the redox reaction, the rate constants for the first two were independent of pH, whereas that of the third decreased at increasing pH with a pKa of 7.9. All phases except the first were slower in D2O than in H2O. The values obtained for kH/kD were 1.0 for the first phase, 1.4 for the second and third phases, and 2.5 for the fourth phase. We suggest from these results that the fast phase of proton uptake is initiated by the second phase of the redox reaction and that this step includes a partially rate-limiting internal proton transfer. The third and fourth phases of the redox reaction are suggested to be rate limited by proton uptake from the medium. The pH dependencies of the proton uptake reactions are consistent with the participation of a titrable group in the protein in proton transfer from the medium to the oxygen-binding site.     

浓香型白酒糟醅及窖泥产香功能菌的研究进展

浓香型白酒主要香气物为己酸乙酯、乳酸乙酯、乙酸乙酯和丁酸乙酯四大酯类,白酒微生物发酵过程中酯类合成主要是酸与醇在酯化酶的作用下产生,因此产香功能菌包括香气及其前体物产生菌和酯化酶产生菌.本文综述了浓香型白酒糟醅及窖泥主要产香功能菌的来源、组成、鉴定方法、功能特性、相互关系及其在浓香型白酒生产过程中的应用等方面的研究进展,旨为浓香型白酒重要微生物的研究提供思路,为其发酵过程控制提供理论依据.     

The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough

Agbelima, a fermented cassava meal widely consumed in Ghana, Togo and Benin, is produced by fermenting grated cassava with one of several types of traditional cassava dough inoculum. During fermentation a smooth textured sour dough is produced, the toxicity of cassava is reduced and there is a build up of volatile aroma compounds. Four types of inocula were included in the present investigation. In one type moulds were found to form a dominant part of the microbiota, the species present being Penicillium sclerotiorum, P. citrinum, P. nodulum, Geotrichum candidum and a basidiomycete. All these moulds were found to possess cellulase activity which was responsible for the hydrolysis of cassava tuber cellulose during fermentation leading to a breakdown of the coarse texture of cassava dough. The yeasts Candida krusei, C. tropicalis and Zygosaccharomyces spp. were present in high numbers in the four types of inocula including themouldy inoculum. The yeasts C. tropicalis and some strains of Zygosaccharomyces, all ofwhich possessed cellulase activity, were also found to contribute to the modification of cassavatexture during fermentation. All yeasts and moulds exhibited linamarase activity and were therefore capable of breaking down the cyanogenic glucosides present in cassava.     

木薯粉与甘蔗汁混合发酵生产高浓度乙醇

对木薯粉和甘蔗汁混合原料进行高温高浓度乙醇发酵的条件进行了优化,在单因素实验的基础上,先应用Plackett-Burman试验设计筛选出影响发酵的重要参数,再利用正交试验设计确定重要因素的最佳水平,即:木薯粉与甘蔗汁的比例为1∶5(W/V),发酵初始pH为4.0～4.5,尿素添加量为0.25%(W/W),硫酸镁添加量为0.04%(W/W)。最后在发酵过程中采用梯度温度控制,可显著提高发酵效率。在技术集成的基础上,进行了2L发酵罐放大实验,经过48h发酵,发酵成熟醪乙醇浓度可达17.84%(V/V),发酵效率达91.82%。     

Effect of pH on the batch fermentation of pullulan from sucrose medium

Two strains of the yeast-like fungus Aureobasidium pullulans 2552 and 140B have been used for the fermentative production of the polysaccharide pullulan from a sucrose synthetic medium. In the batch fermentation, either in Erlenmeyers or in the fermentor, the pH of the culture medium was decreased rapidly from its initial pH value of 5.5 to the self-stabilized final value of 2.5 within 24 h. Experiments on the effect of initial pH on the fermentation revealed that at very low initial pH values, such as at pH 2, the polysaccharide production was in-significant. However, the biomass concentration obtained was very high at this very low initial pH value. This interesting phenomenon was served as the basic principle for the development of the bistaged pH fermentation process for the production of pullulan. In this process the first stage of fermentation was conducted at the very acidic pH for the best production of biomass. When the biomass concentration reached its maximum value, the second stage of fermentation was initiated by adjusting the medium pH to a higher value for promoting the synthesis of the polysaccharide. Experiments conducted in Erlenmeyers and in the fermentor confirmed this concept. The bistaged pH process enhanced the polysaccharide concentration in the medium, influenced the rheological properties of the fermentation broth, and has a potential of operation under nonsterile and nonaseptic conditions.     

Kocho fermentation

Kocho, an acidic starchy food, is prepared by fermenting a mixture of the scraping of the trunk and pulverized stem and corm of ensette ( Ensette ventricosum). Leuconostoc mesenteroides is responsible for initiating the fermentation. Because of the activities of this species and, to some extent, of Streptococcus faecalis , the pH of the fermenting kocho was reduced from 6˙5 to 5˙6. These organisms were then succeeded by the homofermentative bacteria Lactobacillus coryneformis subsp. coryne-formis and Lact. plantarum . Through the activities of the Lactobacillus species, the pH was further reduced to 4˙2. Pediococcus cerevisiae , although present in kocho, did not achieve prominence because of the relatively low fermentation temperature (14°-18°C). Spore-formers were present in fairly high numbers during the first 15 d of fermentation. It was suspected that the butyrous odour which was detected during the first 2 weeks in fermenting kocho might be due to the activities of certain clostridial species. Yeasts were also present in fairly high numbers.     

Conversion of dextrinized cassava starch into ethanol using cultures of Aspergillus awamori and Saccharomyces cerevisiae

Aspergillus awamori and Saccharomyces cerevisiae have been used to convert dextrinized cassava root flour into ethanol. A batch culture of the combined microorganisms produced 4.3% alcohol by weight from 15% cassava flour slurry in 39 h. Two-stage continuous fermentation was done using A. awamori in an airlift fermenter and yeast in a tower fermenter. A residence time of 12.5 h for the first stage resulted in 12.5% sugar concentration and a saccharification efficiency of 88%. A residence time of 5.6 h for the second stage gave an alcohol concentration of 5.3% alcohol and a starch-into-ethanol conversion efficiency of 72.5%.     

The effect of low pH on different phases of nodule formation in pea plants

Summary A number of experiments was carried out with pea plants growing in a nutrient solution of low pH, inhibitory to nodule formation but not to plant growth when combined nitrogen was available. It has been found that on transferring plants from a neutral culture solution to an acid solution of pH 4.5 at different periods of time after inoculation, nodulation is reduced when the exposure to low pH takes place during the first days after inoculation, and particularly on the second or third day. Once nodulation has been initiated, nodule growth and nitrogen fixation proceed normally in an acid solution. Failure of nodulation at low pH, under the conditions of these experiments, was not due to the inhibition of bacterial growth. From these results an acid-sensitive period, occurring during the second or third day after inoculation, was demonstrated.     

Kinetics of direct fermentation of agricultural commodities to L(+) lactic acid byRhizopus oryzae

Summary The kinetics of fermenting barley, cassava, corn, oats, and rice directly to L(+) lactic acid byRhizopus oryzae NRRL 395 were determined. The rates of carbohydrate consumption and L(+) lactic acid production were found to be influenced by the type of substrate, the substrate concentration, the fermentation temperature, and the presence of a neutralizing agent.