Fermentation waste--a biomodifier of concrete

The composition and properties of molasses-containing yeast fermentation waste used as a plasticizer and structural biological additive to concrete mixtures are reviewed. The basic principles of the effects of organic and inorganic components of yeast fermentation waste on the properties of the bonding system are analyzed.     

脂肪酶产生菌分离,鉴定及酶性质的研究

从含油污泥中分离筛选出１７株产脂肪酶菌株,对其中一株进行鉴定,为无花果丝孢酵母（Ｔｒｉｃｈｏｓｐｆｉｇｕｅｒｉａｅ）．研究了该菌的最适产酶条件,并对其部分酶性质进行了研究．     

Studies of Saccharomyces cerevisiae during fermentation--an in vivo electrokinetic investigation

An extensive in vivo study of the electrokinetic properties of six strains of the brewing yeast S. cerevisiae has been carried out. The yeasts were cultured under laboratory conditions. They were electrokinetically characterized by the electro-osmotic dipped cell technique, and data are presented as zeta-potentials. The effects of pH, fermentation time, successive fermentation cycles, and initial wort density have been established. The electrokinetic properties of an ale yeast which did not function correctly during commercial fermentation have also been examined. The results are discussed in the context of two controversial topics concerning the mechanism of yeast flocculation, the relative importance of yeast cell wall carboxyl and phosphate groups and the influence of wort components.     

利用肌苷发酵废液生产酵母的研究

本课题筛选了适宜在肌苷发酵废液中生长的酵母菌,从中选出了生长量最大的ＣＦ菌。并对利用肌苷发酵废液生产该酵母的条件进行了初步研究。     

A complete industrial system for economical succinic acid production by Actinobacillus succinogenes

An industrial fermentation system using lignocellulosic hydrolysate, waste yeast hydrolysate, and mixed alkali to achieve high-yield, economical succinic acid production by Actinobacillus succinogenes was developed. Lignocellulosic hydrolysate and waste yeast hydrolysate were used efficiently as carbon sources and nitrogen source instead of the expensive glucose and yeast extract. Moreover, as a novel method for regulating pH mixed alkalis (Mg(OH)₂ and NaOH) were first used to replace the expensive MgCO₃ for succinic acid production. Using the three aforementioned substitutions, the total fermentation cost decreased by 55.9%, and 56.4 g/L succinic acid with yield of 0.73 g/g was obtained, which are almost the same production level as fermentation with glucose, yeast extract and MgCO₃. Therefore, the cheap carbon and nitrogen sources, as well as the mixed alkaline neutralize could be efficiently used instead of expensive composition for industrial succinic acid production.     

利用微生物混合培养物生产沙棘果渣单细胞蛋白

以沙棘果渣作为唯一碳源进行了单细胞蛋白发酵研究。经过筛选,从４０多株霉菌、酵母菌和细菌中选育出Ｍｙ－９３１霉菌－酵母混合培养物能迅速地将沙棘果渣转变为单细胞蛋白。在最佳条件下,沙棘果渣经发酵后,其发酵产品粗蛋白含量达４４．１％。动物饲喂试验证明此发酵产品安全无毒,能部分替代鱼粉用作蛋白饲料。     

发酵工艺条件的多目标优化

以模糊综合评价值作为评价指标、加权单纯形方法优化发酵过程工艺条件。应用本方法,对以谷氨酸发酵废液为原料的酵母发酵过程的发酵温度、ｐＨ、菌种量、初始糖浓度、通气量及流加液糖浓度等工艺条件进行了优化。     

Diversity of yeast species during fermentative process contributing to Chinese Maotai-flavour liquor making

Aims: The famous traditional Chinese Maotai-flavour liquor is produced by a unique spontaneous simultaneous saccharification and fermentation process, which contributes to a distinctive yeast community with specific physiological properties and performances. Therefore, it would be useful to investigate this yeast community and reveal the novelty of its characteristics. Methods and Results: Nine yeast species were obtained from the fermentation period. A combination of physiological and functional analyses revealed a very high diversity of yeast populations. In particular, the extremely high temperature and low acidity of the fermentation conditions led to an accumulation of species with distinctive heat- and acid-resistant properties. Moreover, these yeast species were also significant flavour contributors, for various alcohols, acids and esters. Conclusions: The Chinese Maotai-flavour liquor-fermentation process is rich in yeast resources with distinctive fermentation properties, which were different from other beverages. Significance and Impact of the Study: This work is the first to study the complex yeast ecology of the Maotai-flavour liquor-making process. It allows a deeper insight into the mechanism of this process.     

Physical properties of liquid nematode cultures and the design of recovery operations

Production of nematode-based pesticides involves the recovery of a viable nematode life stage known as the infective juvenile (IJ) from fermentation broth. In this paper we report the physical properties of mature liquid nematode cultures of P. hermaphrodita, S. feltiae and H. megidis. Properties determined were composition, IJ `shear' sensitivity, viscosity, particle size and component density. These measurements were then used to identify potential recovery procedures. Waste components in cultures included non-IJ life stages, dead nematodes, nematode debris, spent media and the nematodes' associated bacteria. Infective juveniles were very sensitive to `shear' compared to baker's yeast. The choice of recovery equipment will therefore be limited to that which produces a low level of stress. Comparison of IJ properties with those of waste components showed that differences in component size, density and settling rate can be used as a basis for separating fermentation waste. Predictions of IJ settling velocity using Stokes' Law and by experiment confirmed that IJs will need to be separated from culture liquid by centrifugation as opposed to gravity settling. The comparison of nematodes revealed a dependence of culture properties on species. This observation suggested that a flexible processing scheme will be required if different species are to be recovered using the same process equipment.     

Utilization of cellulosic materials through enzymatic hydrolysis. II. Preliminary assessment of an integrated processing scheme

An integrated processing scheme is described for the conversion of a cellulosic waste (newsprint) to sugars by enzymatic hydrolysis and then to ethanol and yeast by fermentation. The unconverted solids are burned to produce process energy requirements and surplus electrical power. Preliminary designs and cost studies are developed to provide a rough perspective on the potential economic feasibility of this method of cellulose utilization.     

Conversion of oil waste to valuable fatty acids using Oleaginous yeast

Oil waste poses a highly dangerous threat to the environment, mainly because it is considered a high energy demanding degradation process. Oleaginous yeast utilizing oil waste to produce microbial fatty acids is considered an innovative method for oil waste elimination. In the present study, fifteen yeast isolates were screened for their lipid content, three of which were chosen for their high lipid content as compared to the standard strain Phaffia rhodozyma NRRL-Y-10921. The three selected isolates were further screened for their fatty acid profile. Yeast isolate (NC-I), identified as Yarrowia lipolytica, was chosen because it exceeded the lipid production of the standard strain by 21%, it also produced the highest C 14:0 (myristic acid), C 18:1 (oleic acid) and C18:2 (linoleic acid), compared to the other two isolates. Growth on different oil wastes resulted in an increase in total lipid content which reached its maximum when oil waste of frying vegetables was added to the media (57.89%). A variation in the fatty acid profile was detected when different types of oil waste were used before and after fermentation. The addition of different glucose concentrations to the vegetable oil waste media resulted in the appearance of C 22:0 (behenic acid) which was not present when the basal medium was used. Scanning Electron Microscopy indicated morphologic changes when the yeast was grown in high glucose concentration as compared to those grown in oil waste media. The activity of malate dehydrogenase (MDH) enzyme exhibited a correlative relationship with the lipid content under various glucose concentrations. The obtained results indicate that vegetable oil waste is suitable for microbial fatty acid production and that the fatty acid profile could be maneuvered through the manipulation of the fermentation media.     

Introducing a New Breed of Wine Yeast: Interspecific Hybridisation between a Commercial Saccharomyces cerevisiae Wine Yeast and Saccharomyces mikatae

Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. This paper describes the generation of a new breed of wine yeast by interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast strain and Saccharomyces mikatae, a species hitherto not associated with industrial fermentation environs. While commercially available wine yeast strains provide consistent and reliable fermentations, wines produced using single inocula are thought to lack the sensory complexity and rounded palate structure obtained from spontaneous fermentations. In contrast, interspecific yeast hybrids have the potential to deliver increased complexity to wine sensory properties and alternative wine styles through the formation of novel, and wider ranging, yeast volatile fermentation metabolite profiles, whilst maintaining the robustness of the wine yeast parent. Screening of newly generated hybrids from a cross between a S. cerevisiae wine yeast and S. mikatae (closely-related but ecologically distant members of the Saccharomyces sensu stricto clade), has identified progeny with robust fermentation properties and winemaking potential. Chemical analysis showed that, relative to the S. cerevisiae wine yeast parent, hybrids produced wines with different concentrations of volatile metabolites that are known to contribute to wine flavour and aroma, including flavour compounds associated with non-Saccharomyces species. The new S. cerevisiae x S. mikatae hybrids have the potential to produce complex wines akin to products of spontaneous fermentation while giving winemakers the safeguard of an inoculated ferment.     

Protein enrichment of potato processing waste through yeast fermentation

Potato starch obtained from waste waters of chips manufacturing was used as a fermentation substrate for yeast protein enrichment. Among 18 yeast strains, 6 strains were screened according to their biomass yield and protein content after fermentation for 16 h at 30 degrees C in an aerated glucose-based liquid media (4.5 Ls). Using concentrated media (25% solids) made from potato starch pre-hydrolyzed with malt flour and batch-fermented for 20 h at 26 degrees C under aerobic conditions, Candida utilis ATCC 9256 was the most efficient protein-forming strain. Scaled-up at the 100 Ls level, the aerobic batch process was improved under fed-batch conditions with molasses supplementation. After drying, fermented starch contained 11-12% protein, including 7-8% yeast protein.     

Changes in microbial population during fermentation of feedlot waste with corn

A new process for recycling feedlot waste involves the fermentation of liquid from this waste combined with corn. Changes in the flora of this silage-like fermentation were followed. The fermentation was dominated by lactobacilli and yeasts, which initially constitute 1% or less of the natural flora. The species of yeasts and lactics involved were characterized. The fermentation has two phases. A single heterolactic species multiplied rapidly for the first 24 h until it represented 95% of the lactobacilli and more than 90% of the total microflora. It displaced the betabacterium predominant among lactics of the original waste; the acid produced killed coliforms and other organisms in feedlot waste; and the acetic acid produced probably caused the death of the dominant native yeast Trichosporon cutaneum (de Beurm., Gougerot et Vaucher) Ota. The peak lactobacillus count remained constant (about 2 × 10⁹ organisms/g [wet weight]) throughout the rest of the fermentation. Homolactics dominated the later phase and yeasts increased to 9.5 × 10⁷ organisms/g (wet weight). At 6 days, a stable mixture of three lactobacilli was present, one streptobacterium, one thermobacterium, and one betabacterium. Similarly, yeasts stabilized as a mixture of two Candida sp. and one Pichia sp. The dominant species of lactics were characterized. Information on the sequence of microorganisms provides a basis for enhanced protein synthesis in the fermentation.     

Ethanol production by Saccharomyces cerevisiae using lignocellulosic hydrolysate from Chrysanthemum waste degradation

Ethanol production derived from Saccharomyces cerevisiae fermentation of a hydrolysate from floriculture waste degradation was studied. The hydrolysate was produced from Chrysanthemum (Dendranthema grandiflora) waste degradation by Pleurotus ostreatus and characterized to determine the presence of compounds that may inhibit fermentation. The products of hydrolysis confirmed by HPLC were cellobiose, glucose, xylose and mannose. The hydrolysate was fermented by S. cerevisiae, and concentrations of biomass, ethanol, and glucose were determined as a function of time. Results were compared to YGC modified medium (yeast extract, glucose and chloramphenicol) fermentation. Ethanol yield was 0.45 g g^?1, 88 % of the maximal theoretical value. Crysanthemum waste hydrolysate was suitable for ethanol production, containing glucose and mannose with adequate nutrients for S. cerevisiae fermentation and low fermentation inhibitor levels.     

Production of lactic acid and fungal biomass by Rhizopus fungi from food processing waste streams

This study proposed a novel waste utilization bioprocess for production of lactic acid and fungal biomass from waste streams by fungal species of Rhizopus arrhizus 36017 and R. oryzae 2062. The lactic acid and fungal biomass were produced in a single-stage simultaneous saccharification and fermentation process using potato, corn, wheat and pineapple waste streams as production media. R. arrhizus 36017 gave a high lactic acid yield up to 0.94-0.97 g/g of starch or sugars associated with 4-5 g/l of fungal biomass produced, while 17-19 g/l fungal biomass with a lactic acid yield of 0.65-0.76 g/g was produced by the R. oryzae 2062 in 36-48 h fermentation. Supplementation of 2 g/l of ammonium sulfate, yeast extract and peptone stimulated an increase in 8-15% lactic acid yield and 10-20% fungal biomass.     

Enhanced ethanol fermentation of brewery wastewater using the genetically modified strain <Emphasis Type="Italic">E. coli </Emphasis>KO11

We have used liquid waste obtained from a beer brewery process to produce ethanol. To increase the productivity, genetically modified organism, Escherichia coli KO11, was used for ethanol fermentation. Yeast was also used to produce ethanol from the same feed stock, and the ethanol production rates and resulting concentrations of sugars and ethanol were compared with those of KO11. In the experiments, first the raw wastewater was directly fermented using two strains with no saccharification enzymes added. Then, commercial enzymes, α-amylase, pectinase, or a combination of both, were used for simultaneous saccharification and fermentation, and the results were compared with those of the no-enzyme experiments for KO11 and yeast. Under the given conditions with or without the enzymes, yeast produced ethanol more rapidly than E. coli KO11, but the final ethanol concentrations were almost the same. For both yeast and KO11, the enzymes were observed to enhance the ethanol yields by 61–84% as compared to the fermentation without enzymes. The combination of the two enzymes increased ethanol production the most for the both strains. The advantages of using KO11 were not demonstrated clearly as compared to the yeast fermentation results.     

Alcoholic Fermentation of beet molasses: study on stillage recycle

Summary Stillage recycle in beet molasses alcoholic fermentation can be lower the production costs by a decrease of energy requirements for waste water treatment but it becomes necessary to optimise, separately, the sugar and non sugar contents of the wort. It is shown that the increase of the wort osmolality, linked to stillage recycle disturbs yeast metabolism above 1,5 osmol. The observed inhibition which is dependent on both sugar and non sugar concentrations leads to an apparent link between yeast behaviour and the dry matter percent of the worts.     

Self-priming aerator and mechanical defoamer for microbiological processes

The design and operational characteristics of a sell-priming aerator are described. The aerator works without a compressor. H sucks the desired air quantity into the tank and distributes it, uniformly and in very fine bubbles over a certain cross-section. The design and operational characteristics of a mechanical defoamer are described. The defoamer is mounted to the top of the fermentation tank and separates foam by centrifugal force into air and liquid. It is capable of handling foams of different composition and quality without, the addition of anti foam agents. Using submerged vinegar fermentation, production of baker's yeast., and industrial waste, water treatment as examples, the performance of aerators and defoamers of different, sizes is discussed.     

Optimization of fermentation parameters for production of ethanol from kinnow waste and banana peels by simultaneous saccharification and fermentation

A study was taken up to evaluate the role of some fermentation parameters like inoculum concentration, temperature, incubation period and agitation time on ethanol production from kinnow waste and banana peels by simultaneous saccharification and fermentation using cellulase and co-culture of Saccharomyces cerevisiae G and Pachysolen tannophilus MTCC 1077. Steam pretreated kinnow waste and banana peels were used as substrate for ethanol production in the ratio 4:6 (kinnow waste: banana peels). Temperature of 30°C, inoculum size of S. cerevisiae G 6% and (v/v) Pachysolen tannophilus MTCC 1077 4% (v/v), incubation period of 48 h and agitation for the first 24 h were found to be best for ethanol production using the combination of two wastes. The pretreated steam exploded biomass after enzymatic saccharification containing 63 gL⁻¹ reducing sugars was fermented with both hexose and pentose fermenting yeast strains under optimized conditions resulting in ethanol production, yield and fermentation efficiency of 26.84 gL⁻¹, 0.426 gg ⁻¹ and 83.52 % respectively. This study could establish the effective utilization of kinnow waste and banana peels for bioethanol production using optimized fermentation parameters.