Solid-state (solid-substrate) food/beverage fermentations involving fungi

“Solid-substrate” fermentation developed in the Orient is a very useful fermentation method. It is presently used to produce a variety of foods, beverages and related products. Solid-substrate fermentation products utilizing fungi including soy sauce, miso and tempe, ontjom, sake, and bread have been produced for centuries at the home and village level. They are examples of economical methods of preserving and improving the flavor, texture and nutritive values of cereal/legume substrates. “Solid-substrate” fermentation is also applied to animal products such as milk to produce Roquefort and Camembert cheeses which diversify the food flavors available to man “Solid-substrate”fermentation has certain advantages. The substrate is concentrated; the product can be extracted with relatively small quantities of solvent; the product can be easily dehydrated; moisture level can be controlled favoring the desired organisms; enzyme concentration is generally higher than is submerged fermentation; product concentration is generally higher than in submerged cultures; it is the only technique that yields true mushroom fruiting bodies and it can be used not only for production of crude enzyme concentrates (koji) but also for raising the protein content of high starch substrates. It also can be used to increase the content of vitamins at low cost. Disadvantages of “solid-substrates”from the modern industrial processing view point are the greater difficulty of handling solid substrate and the greater difficulty of controlling the fermentation parameters, temperature, pH and oxygen, and rate of microbial growth compared with liquid submerged fermentations.     

Critical importance of moisture content of the medium in alpha-amylase production by Bacillus licheniformis M27 in a solid-state fermentation system

Summary A large reduction (about 30%–78%) is observed in the production of alpha-amylase by Bacillus licheniformis M27 in standardized wheat bran medium under solid-state fermentation when the moisture content of the medium is higher than the standardized value (65%). However, a surge in enzyme production in the first 24 h of fermentation is observed in media with 75% and 85% moisture. The role of decreased oxygen transfer in reducing enzyme tires by about 78% in the medium containing 95% moisture is evident, since the enzyme tire can be effectively increased by agitating the medium during fermentation. No such limitation in oxygen transfer is evident in medium containing 65% moisture even where incubated under static conditions or when the flask is capped by aluminum foil. The data indicate the critical importance of the moisture content of the medium in -amylase production by B. licheniformis M27 in solid-state fermentation systems. The results also have several implications of scientific and techno-economic importance and are useful in explaining some of the advantages of a solid-state fermentation system over the submerged fermentation process. Offprint requests to: B. K. Lonsane     

Characterization of Growth and Metabolism of Commercial Strains of Propionic Acid Bacteria by Pressure Measurement

Dairy propionibacteria are essential starters for Emmental cheese manufacture. The behavior of three commercial strains of Propionibacterium freudenreichii subsp. shermanii (P.f. 1, P.f. 2 and P.f 3) were studied in a liquid medium under air and N₂ atmosphere using an on‐line pressure measurement technique. Growth kinetics and metabolite production were characterized under conditions usually reported as “optimal conditions” (pH 6.5, NaCl 0 %, temperature 30 °C) and also evaluated under “stressful conditions” (pH 5.2, NaCl 2 %, temperature 20 °C) simulating the cheese ripening conditions. In both cases, the effects of oxygen on growth were strain‐dependent. Under “stressful conditions”, two of the three strains were inhibited by oxygen under conditions of air atmosphere, while all three strains grew under conditions of N₂ atmosphere. In the latter case, the duration of the lag phase and the maximum rate of pressure variation were significantly different, however, no significant differences were found between the strains with regard to the total fermentation time. Under “optimal conditions” metabolite production was strain‐dependent. In an air atmosphere, all strains produced more acetate and CO₂ and less propionate than in a nitrogen atmosphere.     

Biotechnological production of ethanol: Biochemistry,processes and technologies

The majority of environmental problems arise from the use of conventional energy sources. The liability of such problems along with the reduction of fossil energy resources has led to the global need for alternative renewable energy sources. Using renewable biofuels as energy sources is of remarkable and continuously growing importance. Producing bioethanol through conversion of waste and residual biomass can be a viable and important perspective. In the first part of this review, general concepts, approaches and considerations concerning the utilization of the most important liquid biofuels, namely biodiesel and bioethanol, are presented. Unlike biodiesel (specifically first generation biodiesel), the production of bioethanol is exclusively based on the utilization of microbial technology and fermentation engineering. In the second part of this review, the biochemistry of ethanol production, with regards to the use of hexoses, pentoses or glycerol as carbon sources, is presented and critically discussed. Differences in the glycolytic pathways between the major ethanol‐producing strains (Saccharomyces cerevisiae and Zymomonas mobilis) are presented. Regulation between respiration and fermentation in ethanol‐producing yeasts, viz. effects “Pasteur”, “Crabtree”, “Kluyver” and “Custers”, is discussed. Xylose and glycerol catabolism related with bioethanol production is also depicted and commented. The technology of the fermentation is presented along with a detailed illustration of the substrates used in the process and in pretreatment of lignocellulosic biomass, and the various fermentation configurations employed (separate hydrolysis and fermentation, simultaneous saccharification and fermentation, simultaneous saccharification and co‐fermentation and consolidated bioprocessing). Finally, the production of bioethanol under non‐aseptic conditions is presented and discussed.     

Variable Sugar Fermentation by Clostridia

Forty-two sugar fermentation characteristics recorded as “d” in the 8th edition of Bergey's Manual of Determinative Bacteriology were reinvestigated by using eight different peptone media and 205 strains of nine species of pathogenic Clostridia. In the absence of sugar, the final pH of 7-day cultures in the basal medium varied widely depending on the peptone employed, the species tested, and even the strain of the species. In the presence of sugar, the final pH of 7-day cultures was markedly influenced by these factors. Since the sugars with reactions recorded as “d” were weakly fermented and, consequently, the fermentation reactions were easily affected by cultural variations resulting in strain instability, we employed the pH difference method (ΔpH method) in which the pH difference of 0.5 between cultures with and without sugar was used as the critical level. Thirty-six (86%) of the 42 sugar reactions recorded as “d” were sorted into “+” or “-” by the ΔpH method. Six sugars, however, still remained as “d” because of their extremely weak fermentation characters. The use of the ΔpH method in any peptone medium not only minimizes incorrect evaluation but also can provide some distinct criteria for identification of Clostridia.     

Solid substrate fermentation for cellulase production using palm kernel cake as a renewable lignocellulosic source in packed-bed bioreactor

Palm kernel cake (PKC), is an agro-industrial residue created in the palm oil industry, and large quantities of PKC are produced in Malaysia. Sustainable development of the palm oil industry in Malaysia demands an economical technology for the environmentally friendly utilization of PKC in industrial utility systems. This research was carried out to evaluate the use of PKC in the production of cellulase by the cultivation of Aspergillus niger FTCC 5003 in a laboratory packed-bed bioreactor for seven days. A central composite design was used to perform eighteen trials of solid substrate fermentation under selected conditions of incubation temperature, initial moisture content of substrate, and airflow rate. Experimental results showed that a cellulase yield of 244.53 U/g of dry PKC was obtained when 100 g of PKC was hydrolyzed at an incubation temperature of 32.5°C, an initial moisture level of 60%, and an aeration rate of 1.5 L/min/g PKC. An empirical second-order polynomial model was adjusted to the experimental data to evaluate the effects of the studied operating variables on cellulase production. The statistical model revealed that the quadratic term for initial moisture content had a significant effect on the production of cellulase (P < 0.01). The regression model also indicated that the quadratic terms for incubation temperature and interaction effects between initial moisture content and aeration rate significantly influenced cellulase production (P < 0.05). The empirical model determined that the optimum conditions for cellulase production were an incubation temperature of 31.0°C, an initial moisture content of 59.0% and an airflow rate of 1.55 L/min/g PKC.     

Practical aspects of the mathematical modeling of fermentation processes as a method of description,simulation, identification and optimization

Most mathematical models for describing the physiological state in fermentations lead to solutions of the so-called “stiff differential systems” during simulation on a digital computer There is no suitable conventional software for solving these systems As a result of a relatively extensive screening of suitable methods for the solution of “stiff” differential systems (about 200 methods) it may be concluded that the semiimplicit RUNGE -KUTTA -formulas of the ROSENBROCK type, which constitute a part of the collection of programmes STIFFSOLVER-80, are optimal for the simulation of fermentation processes For determining kinetic parameters from integral data the authors use the system of programmes BIOKIN Their practical application is discussed for 3 examples:

• 1 Growth of the yeast Saccharomyces cerevisiae and changes in the content of specific compounds (proteins and ergosterol)
• 2 Quantitative evaluation of “;direct oxygen transfer” in the submerged culture.
• 3 Biosynthesis of a new antibiotic substance mucidin

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高温蛋白质降解菌的筛选及其在鸡粪发酵中的应用

目的:本研究通过对高温蛋白质降解菌的富集培养、筛选与分离,旨在为鸡粪资源的合理利用,生产高质量的有机肥料奠定基础。方法:通过在高温条件下对高效降解蛋白质的高温菌种进行富集培养、纯化与分离。结果:分离得到24株高温高效降解蛋白质菌株,经鉴定其分别属于短短芽孢杆菌属(Brevibacillus spp.)、嗜热芽孢杆菌属(Bacillus spp.)、假黄单孢菌(Pseudoxanthomonas spp.)等8种菌属。将制备的复合菌液接种于鸡粪中发现,实验组升温速率明显快于对照组,在发酵后16 h左右到达高温阶段,比空白组提前将近8 h,且加入耐高温蛋白质降解菌的FJ3组,高温期比空白组延长24 h左右,持续时间长达56 h;发酵过程pH值比空白组下降较快,pH值最低到5.5左右;物料的含水率从65%降至20%左右,N、P、K等营养元素所占比例有所增加,且发酵产物质地松散、柔软,带有较浓的酸香味。结论:实验表明添加外源高温降解蛋白质菌株,能够减少鸡粪发酵产生的恶臭,活化养分,提高堆肥效果,对鸡粪便的处理有重要意义。     

Evaluation of culture conditions for cellulase production by two Trichoderma reesei mutants under solid-state fermentation conditions

Response surface methodology (RSM) was used to evaluate the effects of fermentation parameters for cellulase production by Trichoderma reesei QM9414 and T. reesei MCG77 in solid-state fermentation using rice bran as substrate. Initial pH, moisture content and temperature were optimized using filter paper activity (FPA) as response. Statistical analysis of the results for T. reesei QM9414 showed that only moisture content had significant effect on cellulase activity and had a linear effect on enzyme activity (maximum enzyme activities were obtained at 70% moisture content). The results for T. reesei MCG77 showed that temperature and moisture content were the most significant parameters for cellulase activity. The optimum cellulase production was in the temperature range of 25-30 degrees C and moisture content between 55% and 70%. After the optimization, the FPA in T. reesei MCG77 was increased by 2.5 folds compared to that of T. reesei QM9414.     

Utilization of palm kernel cake for production of β-mannanase by Aspergillus niger FTCC 5003 in solid substrate fermentation using an aerated column bioreactor

The production of β-mannanase from palm kernel cake (PKC) as a substrate in solid substrate fermentation (SSF) was studied using a laboratory column bioreactor. The simultaneous effects of three independent variables, namely incubation temperature, initial moisture content of substrate and airflow rate, on β-mannanase production were evaluated by response surface methodology (RSM) on the basis of a central composite face-centered (CCF) design. Eighteen trials were conducted in which Aspergillus niger FTCC 5003 was cultivated on PKC in an aerated column bioreactor for seven days under SSF process. The highest level of β-mannanase (2117.89 U/g) was obtained when SSF process was performed at incubation temperature, initial moisture level and aeration rate of 32.5°C, 60% and 0.5 l/min, respectively. Statistical analysis revealed that the quadratic terms of incubation temperature and initial moisture content had significant effects on the production of β-mannanase (P < 0.01). A similar analysis also demonstrated that the linear effect of initial moisture level and an interaction effect between the initial moisture content and aeration rate significantly influenced the production of β-mannanase (P < 0.01). The statistical model suggested that the optimal conditions for attaining the highest level of β-mannanase were incubation temperature of 32°C, initial moisture level of 59% and aeration rate of 0.5 l/min. A β-mannanase yield of 2231.26 U/g was obtained when SSF process was carried out under the optimal conditions described above.     

Effects of initial moisture content of Korean traditional wheat-based fermentation starter nuruk on microbial abundance and diversity

The brewing of makgeolli, one of Korea’s most popular alcoholic beverages that is gaining popularity globally, is facilitated by nuruk, a traditional Korean cereal starter. The nuruk microbiome greatly influences the fermentation process as well as the nutritional, hygienic, and aromatic qualities of the product. This study is a continuation of our efforts to examine nuruk biodiversity at a depth previously unattainable. In this study, microfloral dynamics in wheat-based nuruk C, composed of traditional ingredients such as barley, green gram, and wheat and fermented under various internal moisture contents of 20% (C20), 26% (C26), and 30% (C30), was evaluated using 454 pyrosequencing during the 30-day fermentation process. Rarefaction analysis and alpha diversity parameters indicated adequate sampling. C20 showed the greatest fungal richness and diversity, C20 and C26 exhibited similar bacterial richness and diversity, while C30 had low fungal and bacterial richness. Fungal taxonomic assignments revealed that the initial moisture content caused selective enrichment of Aspergillus candidus with a decreasing trend during fermentation, whereas Saccharomycetales sp. exhibited increasing relative abundance with increasing moisture content from day 6 of the fermentation process. Depending on initial moisture level, changes in bacterial communities were also observed in the genera Streptomyces, Bacillus, and Staphylococcus, with decreasing trends whereas Saccharopolyspora exhibited a sigmoidal trend with the highest abundance in C26. These findings demonstrate the possible impact of initial moisture content of nuruk on microfloral richness, diversity, and dynamics; this study is thus a step toward our ultimate goal of enhancing the quality of nuruk.

     

Alkali treatment and fermentation of straw for animal feed

The feed value of annual ryegrass straw was improved by treatment with various concentrations of NaOH or NH₃ followed by fermentation of the treated straw with a mixed culture of Cellulomonas sp. and Alcaligenes faecalis. Laboratory feeding trials with voles showed that NaOH or NH₃ treatment considerably increased the feed efficiency of straw, but apparently gave a poorly palatable product. Fermentation tended to decrease the in vitro rumen digestibility (IVRD) of alkali-treated straw. The fermentations were carried out aerobically on a semisolid straw matrix having 11–86% moisture. Treatment by both NaOH and NH₃ increased the IVRD of straw. NH₃ also increased the nitrogen content in straw. The optimum condition for alkaline treatment of the straw was 4–6% NaOH for 1 hr or with 3% NH₃ for four weeks at room temperature. A minimum of 63% moisture was needed for significant fermentation of the straw. The combined effects of NaOH treatment and fermentation more than doubled crude protein, doubled crude fat, and increased IVRD by 75%. The NH₃ plus fermentation treatment tripled crude protein, doubled crude fat, and increased IVRD by 60%. Acetic acid was the main volatile fatty acid in the fermented straw.     

Microbiological and biochemical changes during the fermentation of maize (Zea mays) grains formasa production

Microorganisms associated with fermentation ofmasa wereLactobacillus plantarum, Pediococcus acidilactici, Lactobacillus fermentum andSaccharomyces cerevisiae. During the fermentation of maize grains, the temperature and moisture increased and the pH decreased. Most amino acids decreased in concentration during fermentation, with glutamic acid being the most abundant amino acid, but he protein content of the masa increased during fermentation. The bacteria played the major role in the fermentation.

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Résumé Les microorganismes associés avec la fermentation demasa sontLactobacillus plantarum, pediococcus acidilactici, Lactobacillus fermentum etSaccharomyces cerevisiae. Durant la fermentation de grains de mais, la température et l'humidité augmentent, et le pH diminue. La concentration de la plupart des acides aminés diminue durant la fermentation. L'acide aminé le plus abondant est l'acide glutamique. Toutefois, le contenu en protéines dumasa augmente au cours de la fermentation. Les bactéries jouent le rôle majeur dans la fermentation.

     

固态发酵降低上部低次烟叶中淀粉及蛋白质的含量

利用固态发酵的方法降低上部低次烟叶中淀粉和蛋白质的含量,并对发酵过程中的厌氧细菌和酵母的数量进行检测。采用单因素和正交试验对固态发酵的条件进行优化,结果表明:各因素对发酵上部低次烟叶影响显著性主次次序依次为发酵时间(C)、发酵温度(A)和发酵水分质量分数(B),固态发酵的最佳条件为A2B2C3,即温度45℃、水分质量分数50%、发酵时间9 d。在该发酵条件下,上部低次烟叶的淀粉降解率为20.41%,蛋白质降解率为12.35%。通过固态厌氧发酵的方法可取得较好的、短期内快速降解上部低次烟叶中淀粉和蛋白质含量的效果。     

Analysis of temperature‐mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality

Saccharomyces bayanus var. uvarum plays an important role in the fermentation of red wine from the D.O. Ribera del Duero. This is due to the special organoleptic taste that this yeast gives the wines and their ability to ferment at low temperature. To determine the molecular factors involved in the fermentation process at low temperature, a differential proteomic approach was performed by using 2D‐DIGE, comparing, qualitatively and quantitatively, the profiles obtained at 13 and 25°C. A total of 152 protein spots were identified. We detected proteins upregulated at 13°C that were shown to be related to temperature stress, the production of aromatic compounds involved in the metabolism of amino acids, and the production of fusel alcohols and their derivatives, each of which is directly related to the quality of the wines. To check the temperature effects, an aromatic analysis by GC–MS was performed. The proteomic and “aromatomic” results are discussed in relation to the oenological properties of S. bayanus var. uvarum.     

Freeze-drying and room temperature storage of coconut pollen

Experiments to determine the conditions necessary for room temperature storage of coconut pollen, particularly of the ‘Jamaica Tall’ variety, are described. Preliminary experiments using the “Speedivac 5 PS freeze-drier” over a wide range of drying times indicated that 15 minutes was better than the longer periods tried, and room temperature storage for periods in excess of three months was recorded. Pre-cooling with dry ice and acetone was found to be unnecessary. Centrifuging during drying lowered drying efficiency and good viability was retained only when initial pollen moisture content was low The effect of longer drying periods with centrifuging have not yet been investigated. The optimum residual moisture content for successful storage at room temperature was found to be in the range 3.5–10.0%. Germination was sometimes improved by exposing the pollen to moist air for two to four hours. Viable seed has been obtained following pollination with freeze-dried pollen; the results of further test pollinations are to be reported later.     

Evaluation of the effect of process variables on the fatty acid profile of single cell oil produced by Mortierella using solid-state fermentation

This article reviews some of the aspects of single cell oil (SCO) production using solid-state fermentation (SSF) by fungi of the genus Mortierella. This article provides an overview of the advantages of SSF for SCO formation by the aforementioned fungus and demonstrates that the content of the polyunsaturated fatty acids (PUFA) depend on the type of fermentation media and culture conditions. Process variables that influence lipid accumulation by Mortierella spp. and the profile of the fatty acids are discussed, including incubation temperature, time, aeration, growth phase of the mycelium, particle size of the substrate, carbon to nitrogen ratio, initial moisture content and pH as well as supplementation of the substrate with nitrogen and oil. Finally, the article highlights future research trends for the scaled-up production of PUFAs in SSF.     

Selection of distiller's yeasts with particular respect to non-saccharomyces strains

The investigations demonstrate that in addition to Saccharomyces also strains Candida and Hansenula can be used for ethanol production. Their efficiences are at the standard level and the first phase of fermentation is considerably accelerated with results in suppression of bacterial contamination in cold mashing. In the future efficiency optimisations will be expected based on mixed strain populations as well as on technological improvement. Furthermore, genetic modifications present actually a real prospect to secure “made-to-measure” strains for special processes of corn mash fermentation.     

Insect photoperiodism: effects of temperature on the induction of insect diapause and diverse roles for the circadian system in the photoperiodic response

This review considers the effects of temperature on insect diapause induction and the photoperiodic response, and includes constant temperature, temperature cycles, pulses and steps in daily light–dark cycles, constant darkness and in constant light, all with reference to various circadian‐based “clock” models. Although it is a comparative survey, it concentrates on two species, the flesh fly Sarcophaga argyrostoma and its pupal parasite Nasonia vitripennis, which possess radically different photoperiodic mechanisms, although both are based upon the circadian system. Particular attention is given to the effects of daily thermoperiod in darkness and to low and high temperature pulses in conjunction with a daily light–dark cycle, treatments that suggest that S. argyrostoma “measures” night length with a “clock” of the external coincidence type. However, N. vitripennis responds to seasonal changes in photoperiod with an internal coincidence device involving both “dawn” and “dusk” oscillators. Other species may show properties of both external and internal coincidence. Although the precepts of external coincidence have been well formulated and supported experimentally, those for internal coincidence remain obscure.     

The influence of feeding behaviour on growth of Atlantic cod (Gadus morhua,Linnaeus, 1758) in the North Sea

The objective of this study was to resolve key mechanisms driving individual growth patterns of Atlantic cod (Gadus morhua). Growth dynamics were analysed by linking growth patterns with stomach content composition and environmental temperature. Samples were collected in August/September of the years 2009, 2010 and 2011 in the north‐eastern part of the central North Sea. Prey selection was assessed by identification of individual prey items in the stomach content to species. Ten feeding groups were identified consisting of individuals with one prey type dominating their stomach contents (≥75% by mass), of which six were used for growth analyses: “Sandeel”, “Clupeids”, “Norway pout”, “Flatfishes”, “Crustaceans” and “Brittle stars”. For each group, growth patterns were estimated based on measures of otolith growth increments. The stomach contents showed that cod as a species are opportunistic in their prey selection, but at the same time indicated that the total, broad feeding niche width of the population is dominated by individual diet specialization and that many individuals temporally show a preference for a particular prey type. The contribution of invertebrates and particularly crustaceans decreased with increasing cod size, whereas that of fish and predominantly herring increased. Prey type had a significant effect on growth, while temperature had no effect. Slowest growth was observed in the cod group preying on sandeel, while cod preying on Norway pout showed the fastest growth. No significant difference was observed between groups preying on brittle stars, crustaceans, flatfishes and herring. Growth in the year before capture did however not differ between any of these groups. Across sampling years, growth chronology patterns were similar but not significantly influenced by temperature.