Oil/water and pre-emulsified oil/water (PIT) dispersions in a stirred vessel: Implications for fermentations

This study examines dispersions of rapeseed oil (RSO) in water by mechanical agitation under conditions mimicking those found in certain antibiotic fermentations; for example, in the presence of air, antifoam, and finely divided CaCO(3) particles. A problem with residual oil has been reported for such fermentations, and it has been suggested that the use of pre-emulsified oil can reduce this problem. Hence, the dispersion of a pre-emulsified oil produced by the "phase inversion temperature (PIT) method" has been evaluated. In both cases, the volume fraction of oil was 2%. For the RSO systems, a relatively high agitation speed was required to disperse the oil, especially in the presence of the particles and, when the agitation was stopped, separation occurred rapidly. The Sauter mean drop diameters depended on the system, being at an average energy dissipation rate of approximately 0.9 W kg(-1), 180 microm for RSO/water, 130 microm for RSO/water(antifoam)/air, 580 microm for RSO/water/CaCO(3), and 850 microm for RSO/water(antifoam)/air/CaCO(3). For the same four systems, the PIT emulsion, once dispersed, was very stable and the drop size was essentially independent of the operating conditions, with a Sauter mean diameter of approximately 0.3 microm. The implications of these findings for fermentations in which oil is used as a carbon source are assessed.     

Distribution of dispersed oil phase in hydrocarbon fermentations

Recent experimental results show that the spreading coefficient frequently becomes positive when Candida lipolytica is cultivated on n-hexadecane. The effects of oil spreading at the surface of air bubbles in an airlift fermentor are examined using a mathematical model. The distribution of the oil phase with position and among the phases is determined using computer simulation. The simulation results qualitatively explain some of the experimental observations which have been previously reported.     

Utilization of sea water in vegetable fermentations

The countries of the Arabian Gulf are hot and arid and both water and agricultural resources are strictly limited. The direct use of sea water in pickle processing was investigated. Different vegetables were fermented using brines prepared from filtered sea water, filtered and boiled sea water and distilled water. Average salt concentration of sea water was found to be 4%, which is the required initial salinity for vegetable fermentations. The calcium and magnesium content of sea water was found to improve firmness and colour of the pickled products. The rates of growth of the micro-organisms in the different brines did not vary and the final pH of the brines was 3.8. Average titratable acidities of 1% were obtained. No Pb, Hg of faecal coliforms were detected in the pickled products and an average total coliform count of 2613 ml⁻¹ in the brines was observed. Sensory quality evaluation of the pickled products showed no significant difference between treatments.     

Role of water activity in ethanol fermentations

A separate role for water activity in the conversion of sugars to ethanol by two strains of yeast is identified. During fermentation of both single and mixed sugar substrates, the water activity was shown to remain constant during the logarithmic growth phase. This is despite the changes in concentration of substrates and product, the constancy reflecting the fact that the greater influence of ethanol on the solution activity is counterbalanced, in the early stages of the fermentation, by its low yield. The end of the log phase of growth coincides with the start of a period of gradually decreasing water activity. For the more ethanol-tolerant strain UQM66Y, growth was found to cease at a constant value of water activity while that for the less tolerant strain UQM70Y depended on both ethanol concentration and water activity. It is argued that water activity is a more appropriate variable than ethanol concentration for describing some of the nonspecific inhibitory effects apparent in ethanol fermentations. A straightforward method for the calculation of water activity during such fermentations based on the use of solution osmolality is presented.     

Xanthan batch fermentations: compared performances of a bubble column and a stirred tank fermentor

Fermentations of Xanthomonas campestris, NRRL B-1459, were carried out in a bubble column fermentor (BCF) and in a stirred tank fermentor (STF) to allow comparison of representative variables measured during the microbial growth and the gum production. The microbial growth phase was described by a logistic rate equation where maximum cell concentration was provided by nitrogenous compounds balance. The average value of the maximum specific growth rate was higher in the bubble column (μ _M =0.5 h^?1) than in the stirred reactor (μ _M =0.4 h^?1). The upper values of xanthan yield (Y _g-x =0.65 kg xanthan/kg glucose; Y _{O 2?x} xanthan/kg oxygen) and specific production rate (q _x =0.26 kg xanthan/kg biomass · h) were measured when the oxygen transfer coefficient was kept up above 80 h^?1 in the STF fermentor. In the bubble column the fermentation achieved in the same culture medium lasts two times longer than in the stirred aerated tank; this was attributed to the low value of the oxygen transfer coefficient (K _L a =20 h^?1) at the beginning of the gum synthesis phase. The results obtained in the stirred tank were the basis to estimate the optimal biomass concentration which enables to achieve a culture in non-limiting oxygen transfer conditions. Nevertheless, the transfer characteristics were more homogeneous in the bubble column than in the stirred tank where dead stagnant zones were observed. This is of primary importance when establishing fermentation kinetics models.     

A short period oscillation in a water/oil/water system

A new kind of potential oscillation with a short period of 7.5 s was found to occur in a water/oil/water system which consisted of an aqueous solution of surfactant, nitrobenzene and an aqueous solution of NaCI. A long period (approximately 10 min) oscillation previously reported was also found to be superposed on the new oscillation. The power spectrum of the short period oscillation has been measured.     

On the oscillatory phenomenon in an oil/water interface

A simple theoretical model is presented for simulating the self-sustained oscillations of electric potential and pH at an oil/water interface appearing in a two-phase system composed of 2-nitropropane solution containing picrate acid and an aqueous solution of cetyltrimethylammonium bromide. In the present model, a well-known condition necessary for the occurrence of self-sustained oscillations, i.e., the presence of a positive feedback process far from equilibrium, is taken into account in a set of kinetic equations to describe simplified characters of the following two processes: (i) a cooperative formation of ion pair complexes at the interface, and (ii) supply of picrate anions and cetyltrimethylammonium cations to the interface accompanied by release of ion pair complexes to the organic phase. The numerical solutions of the present equations are shown to reproduce fairly well the characteristic properties of the oscillation of electric potential and pH such as wave forms and frequencies.     

Xanthan/Carob interactions at very low concentration

Xanthan/carob interactions at very low concentration have been studied by viscosity measurements at 25°C and in 0.1 NaCl. The existence of a weak network structure, exhibiting thixotropic behavior, has been shown, down to reduced concentrations C[η] much lower than that corresponding to coil overlap. Maximum synergistic effects are observed for a xanthan/carob (X/C) ratio of 5.5/4.5. The formation of the network is dependent on the aging time, and for very dilute systems, a very low shear rate is necessary to observe a transitory network. From viscosity measurements after disruption of the structure under shear, the intrinsic viscosity and the apparent Huggins coefficient of several X/C mixtures have been determined. They show a decrease in the average hydrodynamic volume of the polymers and a high tendency to aggregation at X/C ratios corresponding to network formation. To take into account all the observed phenomena, a mechanism involving the formation of stable aggregates and of shear-sensitive ‘superaggregates’ is proposed.     

Self-assembling of polymer-enzyme conjugates at oil/water interfaces

Interface-binding enzymes are desirable for biphasic reactions in that they offer simultaneous access to substrates dissolved in both phases across the interface. It has been shown that conjugating water-soluble enzymes with hydrophobic polymers facilitated the assembling of enzymes at oil/water interfaces. In this work, the interfacial assembling of alpha-chymotrypsin conjugated with polystyrene, poly(methyl methacrylate), and poly(l-lactic acid) was examined using the pendant drop method. The interface-assembling process of the conjugates from the organic phase followed a similar pattern of that of native alpha-chymotrypsin from the aqueous buffer phase, i.e., the interfacial tension decreased gradually with time. However, when the conjugates were dispersed in the form of particulates in the aqueous phase, in which the conjugate was insoluble, the assembling occurred faster and the interfacial tension quickly approached zero. It was suspected that the assembling in this case involved two steps, i.e., the adsorption of the particulates and the subsequent rearrangement, dissociation, and redispersion of the conjugates at the interface. The effect of other factors, including the polarity of organic solvent and pH and ionic strength of the aqueous phase, was evaluated. It was found that the polar solvent slightly facilitated the assembling, whereas pH and ionic strength showed minimal effects.     

Oscillatory reaction of alcohol dehydrogenase in an oil/water system

With the use of an oil/water system, oscillatory reactions of an enzyme have been demonstrated. This reaction system has been conceived as an example of the metabolic oscillations of living cells. When a substrate (ethanol) in the oil phase of toluene or chloroform slowly migrated into the aqueous phase containing alcohol dehydrogenase and NAD+, oscillations were observed in the concentration of NADH produced. The gradual entry of substrate into the aqueous phase was essential for the oscillatory reactions to occur. A possible mechanism to account for the appearance of oscillatory reactions of enzymes is proposed, which differs from that presented previously.     

In vivo release kinetics of octreotide acetate from experimental polymeric microsphere formulations using oil/water and oil/oil processes

The purpose of the present study was to characterize the in vivo release kinetics of octreotide acetate from microsphere formulations designed to minimize peptide acylation and improve drug stability. Microspheres were prepared by a conventional oil/wate (o/w) method or an experimental oil/oil (o/o) dispersion technique. The dosage forms were administered subcutaneously to a rat animal model, and serum samples were analyzed by radioimmunoassay over a 2-month period. An averaged kinetic profile from each treatment group, as a result, was treated with fractional differential equations. The results indicated that poly(l-lactide) microspheres prepared by the o/o dispersion technique provided lower area under the curve (AUC) values during the initial diffusion-controlled release phase, 7.79 ng×d/mL, versus 75.8 ng/sxd/mL for the o/w batch. During the subsequent erosion-controlled release phase, on the other hand, the o/o technique yielded higher AUC values, 123 ng×d/mL, versus 42.2 ng×d/mL for the o/w batch. The differences observed between the 2 techniques were attributed to the site of drug incorporation during the manufacturing process, given that microspheres contain both porous hydrophilic channels and dense hydrophobic matrix regions. An o/o dispersion technique was therefore expected to produce microspheres with lower incorporation in the aqueous channels, which are responsible for diffusion-mediated drug release.     

New sensor allowing continuous water activity measurement of submerged or solid-substrate fermentations

Water activity of the substrate is an important and acute factor for growth as well as for metabolic production of microorganisms or for biocatalyst systems. A sensor has been designed in order to control this parameter on-line during submerged and solid-substrate fermentations. This sterilizable sensor allows the measurement of the relative humidity of the atmosphere in a small chamber by means of a capacitive element separated from the medium by a thin ethylenepolytetrafluoride membrane. For high a(w) values (>0.90) a sequential circulation of a dried gas prevents the sensor saturation. Measurements are rapid and accurate, and control of the water activity of a fermentation medium has been carried out for 5 days using this sensor.     

Surface behaviour of bile salts and tetrahydrolipstatin at air/water and oil/water interfaces.

The surface behaviour of two bile salts, sodium deoxycholate (NaDC) and sodium taurodeoxycholate (NaTDC), as well as that of tetrahydrolipstatin (THL), a potent gastrointestinal lipase inhibitor, was studied at air/water and oil/water interfaces, using interfacial tensiometry methods. The surface behaviour of NaDC and NaTDC was comparable at both oil/water and air/water interfaces. A fairly compact interfacial monolayer of bile salts is formed well below the critical micellar concentration (CMC) and can help to explain the well-known effects of bile salts on the kinetic behaviour of pancreatic lipases. Using the Wilhelmy plate technique, the surface pressure-molecular area curves recorded with THL at the air/water interface showed a collapse point at a surface pressure of 24.5 mN.m(-1), corresponding to a molecular area of 70 A(2). Surprisingly, using the oil drop method, a limiting molecular area of 160 A(2) was found to exist at the oil/water interface. On the basis of the above data, space-filling models were proposed for bile salts and THL at air/water and oil/water interfaces.     

Bilayer structures in dioctadecyldimethylammonium bromide/oleic acid dispersions

This paper reports on the properties of bilayers composed of dioctadecyldimethylammonium bromide (DODAB) and oleic acid (OA) at various molar ratios. The mole fraction of OA, X_OA, was varied in the range of 0–1 and the total lipid content was constant and equal to 10 mM. The DODAB/OA dispersions were extruded at a temperature higher than that of the gel–liquid transition of DODAB. The morphology of bilayer structures formed in the dispersions was inspected using a cryogenic transmission electron microscopy (cryo-TEM) and a differential interference contrast microscopy (DIC). The observations revealed that the incorporation of OA into DODAB bilayer results in a decrease of the membrane curvature. Anisotropy measurements using 1,6-diphenylhexatriene (DPH) as a rotator probe demonstrated that the DODAB/OA membrane microviscosity decreased considerably for X_OA > 0.4. The thermal behavior of DODAB/OA membranes has been studied by differential scanning calorimetry (DSC). In the case of the systems in which X_OA < 0.8, the DODAB/OA membranes are in the gel phase at room temperature. Additionally, Langmuir monolayer experiments of the DODAB/OA mixtures showed that due to the electrostatic interactions between the oppositely charged head groups of DODAB and OA they get close to each other, which results in a decrease of the mean area per molecule. The results were next discussed based on the packing parameter concept. The reduction of the mean area per head group (a) in the DODAB/OA systems leads to subsequent increase in the so-called packing parameter (S), which governs the morphology of surfactant aggregates.     

A Pyruvated Mannose-Specific Xanthan Lyase Involved in Xanthan Degradation by Paenibacillus alginolyticus XL-1

The xanthan-degrading bacterium Paenibacillus alginolyticus XL-1, isolated from soil, degrades approximately 28% of the xanthan molecule and appears to leave the backbone intact. Several xanthan-degrading enzymes were excreted during growth on xanthan, including xanthan lyase. Xanthan lyase production was induced by xanthan and inhibited by glucose and low-molecular-weight enzymatic degradation products from xanthan. A xanthan lyase with a molecular mass of 85 kDa and a pI of 7.9 was purified and characterized. The enzyme is specific for pyruvated mannosyl side chain residues and optimally active at pH 6.0 and 55°C.