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Journal articles on the topic 'Microbiology and Fermentation Technology'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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1

Stutter, E. "Progress in Industrial Microbiology, Vol. 25. Computers in Fermentation Technology." Journal of Electroanalytical Chemistry and Interfacial Electrochemistry 298, no. 1 (February 1990): 101. http://dx.doi.org/10.1016/0022-0728(90)87452-p.

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2

Stutter, E. "Progress in Industrial Microbiology, Vol. 25. Computers in Fermentation Technology." Bioelectrochemistry and Bioenergetics 23, no. 1 (February 1990): 101. http://dx.doi.org/10.1016/0302-4598(90)80008-7.

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3

Rodgers, P. J. "Principles of fermentation technology." Enzyme and Microbial Technology 8, no. 1 (January 1986): 62. http://dx.doi.org/10.1016/0141-0229(86)90015-3.

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4

Byrom, D. "Impact of genetics on fermentation technology." Journal of Applied Bacteriology 63 (December 1987): 21s—26s. http://dx.doi.org/10.1111/j.1365-2672.1987.tb03608.x.

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5

Zheng, Jin, Yukihiro Tashiro, Qunhui Wang, and Kenji Sonomoto. "Recent advances to improve fermentative butanol production: Genetic engineering and fermentation technology." Journal of Bioscience and Bioengineering 119, no. 1 (January 2015): 1–9. http://dx.doi.org/10.1016/j.jbiosc.2014.05.023.

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6

Cao, Yujin, Rubing Zhang, Chao Sun, Tao Cheng, Yuhua Liu, and Mo Xian. "Fermentative Succinate Production: An Emerging Technology to Replace the Traditional Petrochemical Processes." BioMed Research International 2013 (2013): 1–12. http://dx.doi.org/10.1155/2013/723412.

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Succinate is a valuable platform chemical for multiple applications. Confronted with the exhaustion of fossil energy resources, fermentative succinate production from renewable biomass to replace the traditional petrochemical process is receiving an increasing amount of attention. During the past few years, the succinate-producing process using microbial fermentation has been made commercially available by the joint efforts of researchers in different fields. In this review, recent attempts and experiences devoted to reduce the production cost of biobased succinate are summarized, including strain improvement, fermentation engineering, and downstream processing. The key limitations and challenges faced in current microbial production systems are also proposed.

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7

Formenti, Luca Riccardo, Anders Nørregaard, Andrijana Bolic, Daniela Quintanilla Hernandez, Timo Hagemann, Anna-Lena Heins, Hilde Larsson, et al. "Challenges in industrial fermentation technology research." Biotechnology Journal 9, no. 6 (May 20, 2014): 727–38. http://dx.doi.org/10.1002/biot.201300236.

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8

Escott, Carlos, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, and Antonio Morata. "Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light." Foods 10, no. 6 (June 18, 2021): 1416. http://dx.doi.org/10.3390/foods10061416.

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Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce native yeast counts significantly, which facilitates the use of starter cultures, reducing SO2 requirements at the same time. In this experimental set up, Tempranillo grapes were subjected to pulsed light treatment, and the fermentative performance of non-Saccharomyces yeasts belonging to the species Schizosaccharomyces pombe, Lachancea thermotolerans, Torulaspora delbrueckii, Metschnikowia pulcherrima and Hanseniaspora vineae was monitored in sequential fermentations against spontaneous fermentation and pure culture fermentation with the species Saccharomyces cerevisiae. The experimental analyses comprised the determination of anthocyanin (High performance liquid chromatography with photodiode array detector—HPLC-DAD), polyphenol index and colour (Ultraviolet-visible spectroscopy—UV-Vis spectrophotometer), fermentation-derived volatiles (Gas chromatography with flame ionization detector—GC-FID), oenological parameters (Fourier transform Infrared spectroscopy—FT-IR) and structural damage of the skin (atomic force microscopy—AFM). The results showed a decrease of 1.2 log CFU/mL yeast counts after pulsed light treatment and more rapid and controlled fermentation kinetics in musts from treated grapes than in untreated samples. The fermentations done with treated grapes allowed starter cultures to better implant in the must, although a larger anthocyanin loss (up to 93%) and an increase in hue values (1 unit) towards more yellow hues were observed for treated grapes. The development of biomass was larger in musts from treated grapes. The profile of volatile compounds and oenological parameters reveals that fermentations carried out with untreated grapes are prone to deviations from native microbiota (e.g., production of lactic acid). Finally, no severe damage on the skin was observed with the AFM on treated grapes.

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9

Wedajo Lemi, Bikila. "Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments." International Journal of Microbiology 2020 (February 14, 2020): 1–8. http://dx.doi.org/10.1155/2020/1478536.

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Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

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10

Jeffcoat, R. "Topics in enzyme and fermentation technology: Volume 9." Enzyme and Microbial Technology 7, no. 11 (November 1985): 583. http://dx.doi.org/10.1016/0141-0229(85)90107-3.

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11

Bayrock, D. P., and W. Michael Ingledew. "Application of multistage continuous fermentation for production of fuel alcohol by very-high-gravity fermentation technology." Journal of Industrial Microbiology and Biotechnology 27, no. 2 (August 1, 2001): 87–93. http://dx.doi.org/10.1038/sj.jim.7000167.

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12

Rouxhet, P. G. "Interfacial interactions with microorganisms: Application in fermentation technology." Biofouling 4, no. 1-3 (August 1991): 151–61. http://dx.doi.org/10.1080/08927019109378205.

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13

Hodgson, John. "Bulk Amino–Acid Fermentation: Technology and Commodity Trading." Nature Biotechnology 12, no. 2 (February 1994): 152–55. http://dx.doi.org/10.1038/nbt0294-152.

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14

Lee, Chun-Lin, and Tzu-Ming Pan. "Development of Monascus fermentation technology for high hypolipidemic effect." Applied Microbiology and Biotechnology 94, no. 6 (May 6, 2012): 1449–59. http://dx.doi.org/10.1007/s00253-012-4083-3.

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15

Rinas, Ursula, Heinrich-Andreas Kracke-Helm, and Karl Sch�gerl. "Glucose as a substrate in recombinant strain fermentation technology." Applied Microbiology and Biotechnology 31, no. 2 (August 1989): 163–67. http://dx.doi.org/10.1007/bf00262456.

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16

Zhang, Le, Ee Lim, Kai-Chee Loh, Yanjun Dai, and Yen Tong. "Two-Stage Fermentation of Lipomyces starkeyi for Production of Microbial Lipids and Biodiesel." Microorganisms 9, no. 8 (August 13, 2021): 1724. http://dx.doi.org/10.3390/microorganisms9081724.

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The high operating cost is currently a limitation to industrialize microbial lipids production by the yeast Lipomyces starkeyi. To explore economic fermentation technology, the two-stage fermentation of Lipomyces starkeyi using yeast extract peptone dextrose (YPD) medium, orange peel (OP) hydrolysate medium, and their mixed medium were investigated for seven days by monitoring OD600 values, pH values, cell growth status, C/N ratios, total carbon concentration, total nitrogen concentration, residual sugar concentration, lipid content, lipid titer, and fatty acids profiles of lipids. The results showed that two-stage fermentation with YPD and 50% YPD + 50% OP medium contributed to lipid accumulation, leading to larger internal lipid droplets in the yeast cells. However, the cells in pure OP hydrolysate grew abnormally, showing skinny and angular shapes. Compared to the one-stage fermentation, the two-stage fermentation enhanced lipid contents by 18.5%, 27.1%, and 21.4% in the flasks with YPD medium, OP medium, and 50%YPD + 50%OP medium, and enhanced the lipid titer by 77.8%, 13.6%, and 63.0%, respectively. The microbial lipids obtained from both one-stage and two-stage fermentation showed no significant difference in fatty acid compositions, which were mainly dominated by palmitic acid (33.36–38.43%) and oleic acid (46.6–48.12%). Hence, a mixture of commercial medium and lignocellulosic biomass hydrolysate could be a promising option to balance the operating cost and lipid production.

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17

Hill, Paul, Kirsten Benjamin, Binita Bhattacharjee, Fernando Garcia, Joshua Leng, Chi-Li Liu, Abhishek Murarka, et al. "Clean manufacturing powered by biology: how Amyris has deployed technology and aims to do it better." Journal of Industrial Microbiology & Biotechnology 47, no. 11 (October 7, 2020): 965–75. http://dx.doi.org/10.1007/s10295-020-02314-3.

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AbstractAmyris is a fermentation product company that leverages synthetic biology and has been bringing novel fermentation products to the market since 2009. Driven by breakthroughs in genome editing, strain construction and testing, analytics, automation, data science, and process development, Amyris has commercialized nine separate fermentation products over the last decade. This has been accomplished by partnering with the teams at 17 different manufacturing sites around the world. This paper begins with the technology that drives Amyris, describes some key lessons learned from early scale-up experiences, and summarizes the technology transfer procedures and systems that have been built to enable moving more products to market faster. Finally, the breadth of the Amyris product portfolio continues to expand; thus the steps being taken to overcome current challenges (e.g. automated strain engineering can now outpace the rest of the product commercialization timeline) are described.

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18

Urbina, Ángel, Fernando Calderón, and Santiago Benito. "The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology." Foods 10, no. 6 (June 13, 2021): 1356. http://dx.doi.org/10.3390/foods10061356.

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Most commercialized red wines are produced through alcoholic fermentation performed by yeasts of the Saccharomyces genus, and a second fermentation performed by lactic bacteria of the Oenococus oeni species once the first is completely finished. However, the classical process can suffer complications, of which the risks can increase in grape juices with high contents of sugar and pH. Due to climate change, these situations are becoming more common in the winemaking industry. The main risks in those scenarios are alcoholic-fermentation stops or sluggish and undesirable bacteria development while alcoholic fermentation is not finished yet and wine still contains residual sugars. The study propose a novel alternative that offers a solution or reduces the risk of those scenarios while increasing acidity, which is another serious problem of warm viticulture regions. The alternative consists of the combined use of Lachancea thermotolerans to reduce the pH of musts that suffer from a lack of acidity, Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) to achieve malic acid stability during the first stages of alcoholic fermentation, and Saccharomyces bayanus to complete the alcoholic fermentation in difficult wines of high potential alcohol degree of over 15% (v/v). The new proposed biotechnology produced wines with higher final concentrations in lactic acid, glycerol, color intensity, ethyl lactate and 2-phenyl ethyl acetate in 2.39 g/L, 0.52 g/L, 21%, 48% and 37% respectively than the classical methodology where Saccharomyces genus performs alcoholic fermentation and later Oenococus oeni performs malolactic fermentation. Additionally, the new alternative produced wines with lower concentration in ethanol, pH, acetic acid, ethyl acetate, diacetyl and 1-propanol in 0.37% (v/v), 0.26, 0.08 g/L, 22%, 69% and 28% respectively than the classic method.

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19

Chiang, Shu-Jen. "Strain improvement for fermentation and biocatalysis processes by genetic engineering technology." Journal of Industrial Microbiology and Biotechnology 31, no. 3 (March 1, 2004): 99–108. http://dx.doi.org/10.1007/s10295-004-0131-z.

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20

Qureshi, N., and I. S. Maddox. "Application of novel technology to the abe fermentation process." Applied Biochemistry and Biotechnology 34-35, no. 1 (March 1992): 441–48. http://dx.doi.org/10.1007/bf02920567.

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21

van Wyk, Sanelle, and Filipa V. M. Silva. "Impedance technology reduces the enumeration time ofBrettanomycesyeast during beer fermentation." Biotechnology Journal 11, no. 12 (November 28, 2016): 1667–72. http://dx.doi.org/10.1002/biot.201600497.

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22

Dal Bello, Fabio, Jens Walter, Stefan Roos, Hans Jonsson, and Christian Hertel. "Inducible Gene Expression in Lactobacillus reuteri LTH5531 during Type II Sourdough Fermentation." Applied and Environmental Microbiology 71, no. 10 (October 2005): 5873–78. http://dx.doi.org/10.1128/aem.71.10.5873-5878.2005.

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ABSTRACT Lactobacillus reuteri LTH5531 is a dominant member of the microbiota of type II sourdough fermentations. To investigate the genetic background of the ecological performance of LTH5531, in vivo expression technology was used to identify promoters that show elevated levels of expression during growth of this organism in a type II sourdough fermentation. Thirty-eight sourdough-induced fusions were detected, and 29 genes could be identified on the basis of the available sequence information. Four genes encoded stress-related functions (e.g., acid and general stress response), reflecting the harsh conditions prevailing during sourdough fermentation. Further, eight genes were involved in acquisition and synthesis of amino acids and nucleotides, indicating their limited availability in sourdough. The remaining genes were either part of functionally unrelated pathways or encoded hypothetical proteins. The identification of a putative proteinase and a component of the arginine deiminase pathway is of technological interest, as they are potentially involved in the formation of aroma precursors. Our study allowed insight into the transcriptional response of Lactobacillus reuteri to the dough environment, which establishes the molecular basis to investigate bacterial properties that are likely to contribute to the ecological performance of the organism and influence the final outcome of the fermentation.

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23

Li, Ya, Yang Chen, Xiwei Tian, and Ju Chu. "Advances in sophorolipid-producing strain performance improvement and fermentation optimization technology." Applied Microbiology and Biotechnology 104, no. 24 (October 24, 2020): 10325–37. http://dx.doi.org/10.1007/s00253-020-10964-7.

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24

Arora, Sidharth, Richa Rani, and Sanjoy Ghosh. "Bioreactors in solid state fermentation technology: Design, applications and engineering aspects." Journal of Biotechnology 269 (March 2018): 16–34. http://dx.doi.org/10.1016/j.jbiotec.2018.01.010.

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25

Motarjemi, Yasmine. "Impact of small scale fermentation technology on food safety in developing countries." International Journal of Food Microbiology 75, no. 3 (May 2002): 213–29. http://dx.doi.org/10.1016/s0168-1605(01)00709-7.

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26

Baltz, Richard H., Randolph Greasham, Robert Schwartz, Tiffany Rau, Timothy Davies, and Ramon Gonzalez. "Introduction to the Special Issue on “Recent Advances in Fermentation Technology 2020”." Journal of Industrial Microbiology & Biotechnology 47, no. 11 (November 2020): 909–11. http://dx.doi.org/10.1007/s10295-020-02332-1.

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27

Slaný, Ondrej, Tatiana Klempová, Volha Shapaval, Boris Zimmermann, Achim Kohler, and Milan Čertík. "Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation." Microorganisms 9, no. 1 (January 14, 2021): 170. http://dx.doi.org/10.3390/microorganisms9010170.

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The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied.

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28

Li, Xiaomei, Fei Chen, Xuekai Wang, Lin Sun, Linna Guo, Yi Xiong, Yuan Wang, et al. "Impacts of Low Temperature and Ensiling Period on the Bacterial Community of Oat Silage by SMRT." Microorganisms 9, no. 2 (January 28, 2021): 274. http://dx.doi.org/10.3390/microorganisms9020274.

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The objective of this study was to investigate how storage temperatures influence the bacterial community of oat silage during the ensiling process via PacBio single molecule, real-time sequencing technology (SMRT). Forage oat was ensiled at four different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) and ensiling days (7, 14, 30, and 60 days). With the rise in storage temperature, the lactic acid content showed an increased trend. Acetic acid production was observed highest in silage fermented at 5 °C compared with other treatments, and Enterococcus mundtii was also the dominant bacterial species. Lactiplantibacillus pentosus and Loigolactobacillus rennini were exclusively detected in silages at 10 °C, 15 °C, and 25 °C, and dominated the fermentation after 60 days of ensiling at 10 °C and 25 °C, respectively. In addition, L. pentosus, L. rennini, and E. mundtii may be related to changes in the fermentation products due to the differences in ensiling temperature. In conclusion, results of this study improve our understanding of the complicated microbial composition underlying silage fermentation at low temperatures, which might contribute to target-based regulation methods for enhancing silage quality and developing new inoculants.

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29

Hassan, Ali, Shaukat Ali, Muhammad A. Farooq, Hafiz M. Tahir, Muhammad U. Awan, and Tafail A. Mughal. "Optimization of enhanced microbial production of zinc bacitracin by submerged fermentation technology." Journal of Basic Microbiology 60, no. 7 (May 4, 2020): 585–99. http://dx.doi.org/10.1002/jobm.201900694.

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30

Lau, Siew Wen, Ann Qi Chong, Nyuk Ling Chin, Rosnita A. Talib, and Roseliza Kadir Basha. "Sourdough Microbiome Comparison and Benefits." Microorganisms 9, no. 7 (June 23, 2021): 1355. http://dx.doi.org/10.3390/microorganisms9071355.

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Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient Egyptians. It may have been discovered by accident when wild yeast drifted into dough that had been left out resulting in fermentation of good microorganisms, which made bread with better flavour and texture. The discovery was continued where sourdough was produced as a means of reducing wastage with little known (at that point of time) beneficial effects to health. With the progress and advent of science and technology in nutrition, sourdough fermentation is now known to possess many desirable attributes in terms of health benefits. It has become the focus of attention and practice in modern healthy eating lifestyles when linked to the secret of good health. The sourdough starter is an excellent habitat where natural and wild yeast plus beneficial bacteria grow by ingesting only water and flour. As each sourdough starter is unique, with different activities, populations and interactions of yeast and bacteria due to different ingredients, environment, fermentation time and its carbohydrate fermentation pattern, there is no exact elucidation on the complete make-up of the sourdough microbiome. Some lactic acid bacteria (LAB) strains that are part of the sourdough starter are considered as probiotics which have great potential for improving gastrointestinal health. Hence, from a wide literature surveyed, this paper gives an overview of microbial communities found in different sourdough starters. This review also provides a systematic analysis that identifies, categorises and compares these microbes in the effort of linking them to specific functions, particularly to unlock their health benefits.

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31

Chiao, Jui-shen, and Zhi-hao Sun. "History of the Acetone-Butanol-Ethanol Fermentation Industry in China: Development of Continuous Production Technology." Journal of Molecular Microbiology and Biotechnology 13, no. 1-3 (2007): 12–14. http://dx.doi.org/10.1159/000103592.

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32

Giuliano, A., L. Zanetti, F. Micolucci, and C. Cavinato. "Thermophilic two-phase anaerobic digestion of source-sorted organic fraction of municipal solid waste for bio-hythane production: effect of recirculation sludge on process stability and microbiology over a long-term pilot-scale experience." Water Science and Technology 69, no. 11 (March 15, 2014): 2200–2209. http://dx.doi.org/10.2166/wst.2014.137.

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A two-stage thermophilic anaerobic digestion process for the concurrent production of hydrogen and methane through the treatment of the source-sorted organic fraction of municipal solid waste was carried out over a long-term pilot scale experience. Two continuously stirred tank reactors were operated for about 1 year. The results showed that stable production of bio-hythane without inoculum treatment could be obtained. The pH of the dark fermentation reactor was maintained in the optimal range for hydrogen-producing bacteria activity through sludge recirculation from a methanogenic reactor. An average specific bio-hythane production of 0.65 m3 per kg of volatile solids fed was achieved when the recirculation flow was controlled through an evaporation unit in order to avoid inhibition problems for both microbial communities. Microbial analysis indicated that dominant bacterial species in the dark fermentation reactor are related to the Lactobacillus family, while the population of the methanogenic reactor was mainly composed of Defluviitoga tunisiensis. The archaeal community of the methanogenic reactor shifted, moving from Methanothermobacter-like to Methanobacteriales and Methanosarcinales, the latter found also in the dark fermentation reactor when a considerable methane production was detected.

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33

Yoshida, Toshiomi. "Development of bioprocess engineering research — Towards new cell processing engineering from fermentation technology — Monograph —." Journal of Bioscience and Bioengineering 95, no. 2 (January 2003): 206. http://dx.doi.org/10.1016/s1389-1723(03)80133-0.

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34

Pinel, Dominic, Frédéric D'Aoust, Stephen B. del Cardayre, Paramjit K. Bajwa, Hung Lee, and Vincent J. J. Martin. "Saccharomyces cerevisiae Genome Shuffling through Recursive Population Mating Leads to Improved Tolerance to Spent Sulfite Liquor." Applied and Environmental Microbiology 77, no. 14 (May 27, 2011): 4736–43. http://dx.doi.org/10.1128/aem.02769-10.

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ABSTRACTSpent sulfite liquor (SSL) is a waste effluent from sulfite pulping that contains monomeric sugars which can be fermented to ethanol. However, fermentative yeasts used for the fermentation of the sugars in SSL are adversely affected by the inhibitory substances in this complex feedstock. To overcome this limitation, evolutionary engineering ofSaccharomyces cerevisiaewas carried out using genome-shuffling technology based on large-scale population cross mating. Populations of UV-light-induced yeast mutants more tolerant than the wild type to hardwood spent sulfite liquor (HWSSL) were first isolated and then recursively mated and enriched for more-tolerant populations. After five rounds of genome shuffling, three strains were isolated that were able to grow on undiluted HWSSL and to support efficient ethanol production from the sugars therein for prolonged fermentation of HWSSL. Analyses showed that greater HWSSL tolerance is associated with improved viability in the presence of salt, sorbitol, peroxide, and acetic acid. Our results showed that evolutionary engineering through genome shuffling will yield robust yeasts capable of fermenting the sugars present in HWSSL, which is a complex substrate containing multiple sources of inhibitors. These strains may not be obtainable through classical evolutionary engineering and can serve as a model for further understanding of the mechanism behind simultaneous tolerance to multiple inhibitors.

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35

Jung, Ji Young, Se Hee Lee, Jeong Myeong Kim, Moon Su Park, Jin-Woo Bae, Yoonsoo Hahn, Eugene L. Madsen, and Che Ok Jeon. "Metagenomic Analysis of Kimchi, a Traditional Korean Fermented Food." Applied and Environmental Microbiology 77, no. 7 (February 11, 2011): 2264–74. http://dx.doi.org/10.1128/aem.02157-10.

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ABSTRACTKimchi, a traditional food in the Korean culture, is made from vegetables by fermentation. In this study, metagenomic approaches were used to monitor changes in bacterial populations, metabolic potential, and overall genetic features of the microbial community during the 29-day fermentation process. Metagenomic DNA was extracted from kimchi samples obtained periodically and was sequenced using a 454 GS FLX Titanium system, which yielded a total of 701,556 reads, with an average read length of 438 bp. Phylogenetic analysis based on 16S rRNA genes from the metagenome indicated that the kimchi microbiome was dominated by members of three genera:Leuconostoc,Lactobacillus, andWeissella. Assignment of metagenomic sequences to SEED categories of the Metagenome Rapid Annotation using Subsystem Technology (MG-RAST) server revealed a genetic profile characteristic of heterotrophic lactic acid fermentation of carbohydrates, which was supported by the detection of mannitol, lactate, acetate, and ethanol as fermentation products. When the metagenomic reads were mapped onto the database of completed genomes, theLeuconostoc mesenteroidessubsp.mesenteroidesATCC 8293 andLactobacillus sakeisubsp.sakei23K genomes were highly represented. These same two genera were confirmed to be important in kimchi fermentation when the majority of kimchi metagenomic sequences showed very high identity toLeuconostoc mesenteroidesandLactobacillusgenes. Besides microbial genome sequences, a surprisingly large number of phage DNA sequences were identified from the cellular fractions, possibly indicating that a high proportion of cells were infected by bacteriophages during fermentation. Overall, these results provide insights into the kimchi microbial community and also shed light on fermentation processes carried out broadly by complex microbial communities.

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36

Anastassiadis, Savas G. "CARBON SOURCES FOR BIOMASS, FOOD, FOSSILS, BIOFUELS AND BIOTECHNOLOGY - REVIEW ARTICLE." World Journal of Biology and Biotechnology 1, no. 1 (April 15, 2016): 1. http://dx.doi.org/10.33865/wjb.001.01.0002.

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Carbon atom Carbon atom is most important and abundant constituent of existing and new generated biological mater and biomass and the basis of all forms of life on earth. It is involved in the composition and construction of organic micro- and macromolecules, cells and living organisms, storage molecules, fossils, fossil fuels, biofuels and energy resources of living and nonliving organic matter. Initially originated from atmospheric carbon dioxide, it is absorbed and incorporated into organic molecules by photosynthetic plants and microorganisms through photosynthetic processes to form glucose and other less or more complex organic molecules, enabling and sustaining life on Earth. A semantic part of CO2 has been captured, trapped and immobilized in various forms of fossils, not participating in biogeochemical carbon cycles for millions of years, or is dissolved in oceans. Carbon sources is also one of most important parameters, strongly influencing microbial growth and the accumulation of cellular metabolites, fermentation technologies, process economics and feasibility of industrial production. Advanced developments in recombinant technologies, such as metabolic and genetic engineering, systems and synthetic biology, as well as in bioengineering, biotechnology, industrial microbiology and fermentation technology will expand the opportunities of literally unseen microbial world.

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37

Islam, A. K. M. Khabirul, Patrick S. M. Dunlop, Neil J. Hewitt, Rose Lenihan, and Caterina Brandoni. "Bio-Hydrogen Production from Wastewater: A Comparative Study of Low Energy Intensive Production Processes." Clean Technologies 3, no. 1 (February 18, 2021): 156–82. http://dx.doi.org/10.3390/cleantechnol3010010.

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Billions of litres of wastewater are produced daily from domestic and industrial areas, and whilst wastewater is often perceived as a problem, it has the potential to be viewed as a rich source for resources and energy. Wastewater contains between four and five times more energy than is required to treat it, and is a potential source of bio-hydrogen—a clean energy vector, a feedstock chemical and a fuel, widely recognised to have a role in the decarbonisation of the future energy system. This paper investigates sustainable, low-energy intensive routes for hydrogen production from wastewater, critically analysing five technologies, namely photo-fermentation, dark fermentation, photocatalysis, microbial photo electrochemical processes and microbial electrolysis cells (MECs). The paper compares key parameters influencing H2 production yield, such as pH, temperature and reactor design, summarises the state of the art in each area, and highlights the scale-up technical challenges. In addition to H2 production, these processes can be used for partial wastewater remediation, providing at least 45% reduction in chemical oxygen demand (COD), and are suitable for integration into existing wastewater treatment plants. Key advancements in lab-based research are included, highlighting the potential for each technology to contribute to the development of clean energy. Whilst there have been efforts to scale dark fermentation, electro and photo chemical technologies are still at the early stages of development (Technology Readiness Levels below 4); therefore, pilot plants and demonstrators sited at wastewater treatment facilities are needed to assess commercial viability. As such, a multidisciplinary approach is needed to overcome the current barriers to implementation, integrating expertise in engineering, chemistry and microbiology with the commercial experience of both water and energy sectors. The review concludes by highlighting MECs as a promising technology, due to excellent system modularity, good hydrogen yield (3.6–7.9 L/L/d from synthetic wastewater) and the potential to remove up to 80% COD from influent streams.

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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (June 25, 2021): 1477. http://dx.doi.org/10.3390/foods10071477.

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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cerevisiae. Meanwhile, the silage fermentation method was used to extend the preservation time of the raw materials and to further enhance the flavors of Fen-flavor liquor, with ethyl acetate as the characteristic flavor. The effects of different feedstock groups on ethyl acetate, ethyl lactate, methanol, acetaldehyde, acetal, fusel oil, total acid, and total ester were evaluated by analyzing the chemical composition of different parts of sweet sorghum and determined by gas chromatograph. The effect of different fermentation periods on the volatile flavor of sweet sorghum Baijiu was evaluated. The yield of the characteristic volatile flavor was increased by the extension of the fermentation time. Sweet sorghum Baijiu with a high ester content can be used as a flavoring liquor, blended with liquor with a shorter fermentation period to prepare the finished Fen-flavor Baijiu, conforming to the Chinese national standard for sale.

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Wang, Suqin, Siyu Yang, Jun Zuo, Chenlin Hu, Lirong Song, Nanqin Gan, and Peng Chen. "Simultaneous Removal of the Freshwater Bloom-Forming Cyanobacterium Microcystis and Cyanotoxin Microcystins via Combined Use of Algicidal Bacterial Filtrate and the Microcystin-Degrading Enzymatic Agent, MlrA." Microorganisms 9, no. 8 (July 27, 2021): 1594. http://dx.doi.org/10.3390/microorganisms9081594.

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Freshwater cyanobacterial blooms (e.g., Microcystis blooms) constitute a major global environmental problem because of their risks to public health and aquatic ecological systems. Current physicochemical treatments of toxic cyanobacteria cause the significant release of cyanotoxin microcystins from damaged cells. Biological control is a promising eco-friendly technology to manage harmful cyanobacteria and cyanotoxins. Here, we demonstrated an efficient biological control strategy at the laboratory scale to simultaneously remove Microcystis and microcystins via the combined use of the algicidal bacterial filtrate and the microcystin-degrading enzymatic agent. The algicidal indigenous bacterium Paenibacillus sp. SJ-73 was isolated from the sediment of northern Lake Taihu, China, and the microcystin-degrading enzymatic agent (MlrA) was prepared via the heterologous expression of the mlrA gene in the indigenous microcystin-degrading bacterium Sphingopyxis sp. HW isolated from Lake Taihu. The single use of a fermentation filtrate (5%, v/v) of Paenibacillus sp. SJ-73 for seven days removed the unicellular Microcystis aeruginosa PCC 7806 and the native colonial Microcystis strain TH1701 in Lake Taihu by 84% and 92%, respectively, whereas the single use of MlrA removed 85% of microcystins. Used in combination, the fermentation filtrate and MlrA removed Microcystis TH1701 and microcystins by 92% and 79%, respectively. The present biological control thus provides an important technical basis for the further development of safe, efficient, and effective measures to manage Microcystis blooms and microcystins in natural waterbodies.

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Tanino, Takanori, Youhei Nara, Takuya Tsujiguchi, and Takayuki Ohshima. "Coproduction of acetic acid and electricity by application of microbial fuel cell technology to vinegar fermentation." Journal of Bioscience and Bioengineering 116, no. 2 (August 2013): 219–23. http://dx.doi.org/10.1016/j.jbiosc.2013.02.009.

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Bernhardt, D. "Progress in industrial microbiology. Vol. 25. Computers in fermentation technology. Amsterdam, Oxford: Elsevier, 1988. 198 pp., $ 73.75, Dfl. 140.00, ISBN 0-444-429794." Acta Biotechnologica 10, no. 1 (1990): 6. http://dx.doi.org/10.1002/abio.370100103.

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Kucharska, Karolina, Piotr Rybarczyk, Iwona Hołowacz, Rafał Łukajtis, Marta Glinka, and Marian Kamiński. "Pretreatment of Lignocellulosic Materials as Substrates for Fermentation Processes." Molecules 23, no. 11 (November 10, 2018): 2937. http://dx.doi.org/10.3390/molecules23112937.

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Lignocellulosic biomass is an abundant and renewable resource that potentially contains large amounts of energy. It is an interesting alternative for fossil fuels, allowing the production of biofuels and other organic compounds. In this paper, a review devoted to the processing of lignocellulosic materials as substrates for fermentation processes is presented. The review focuses on physical, chemical, physicochemical, enzymatic, and microbiologic methods of biomass pretreatment. In addition to the evaluation of the mentioned methods, the aim of the paper is to understand the possibilities of the biomass pretreatment and their influence on the efficiency of biofuels and organic compounds production. The effects of different pretreatment methods on the lignocellulosic biomass structure are described along with a discussion of the benefits and drawbacks of each method, including the potential generation of inhibitory compounds for enzymatic hydrolysis, the effect on cellulose digestibility, the generation of compounds that are toxic for the environment, and energy and economic demand. The results of the investigations imply that only the stepwise pretreatment procedure may ensure effective fermentation of the lignocellulosic biomass. Pretreatment step is still a challenge for obtaining cost-effective and competitive technology for large-scale conversion of lignocellulosic biomass into fermentable sugars with low inhibitory concentration.

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Hüfner, Eric, Tobias Markieton, Stéphane Chaillou, Anne-Marie Crutz-Le Coq, Monique Zagorec, and Christian Hertel. "Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth." Applied and Environmental Microbiology 73, no. 8 (February 16, 2007): 2522–31. http://dx.doi.org/10.1128/aem.02396-06.

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ABSTRACT Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat fermentation. The IVET vector used (pEH100) contained promoterless and transcriptionally fused reporter genes mediating β-glucuronidase activity and erythromycin resistance. A genomic library of L. sakei 23K was established, and the clones were subjected to fermentation in a raw-sausage model. Fifteen in carne-induced fusions were identified. Several genes encoded proteins which are likely to contribute to stress-related functions. One of these genes was involved in acquisition of ammonia from amino acids, and the remaining either were part of functionally unrelated pathways or encoded hypothetical proteins. The construction and use of isogenic mutants in the sausage model suggested that four genes have an impact on the performance of L. sakei during raw-sausage fermentation. Inactivation of the heat shock regulator gene ctsR resulted in increased growth, whereas knockout of the genes asnA2, LSA1065, and LSA1194 resulted in attenuated performance compared to the wild-type strain. The results of our study are the first to provide an insight into the transcriptional response of L. sakei when growing in the meat environment. In addition, this study establishes a molecular basis which allows investigation of bacterial properties that are likely to contribute to the ecological performance of the organism and to influence the final outcome of sausage fermentation.

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Ma, Yaling, Hucheng Wang, and Chunjie Li. "Response of sheep rumen fermentation and microbial communities to feed infected with the endophyte Epichloë gansuensis as evaluated with rumen-simulating technology." Journal of Microbiology 59, no. 8 (July 24, 2021): 718–28. http://dx.doi.org/10.1007/s12275-021-1113-9.

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Dawid, Mikulski, and Kłosowski Grzegorz. "Microwave-assisted hydrotropic pretreatment as a new and highly efficient way to cellulosic ethanol production from maize distillery stillage." Applied Microbiology and Biotechnology 105, no. 8 (April 2021): 3381–92. http://dx.doi.org/10.1007/s00253-021-11258-2.

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Abstract Aim of the study was to assess the suitability of the combined use of microwave radiation and sodium cumene sulfonate under optimized process conditions for the preparation of maize stillage biomass as a raw material for the production of cellulosic ethanol. The key parameter guaranteeing a high level of lignin removal from biomass (ca. 44%) was concentration of hydrotrope. Even at high biomass concentration (16% w/v) and a cellulase enzyme dose of about 4 filter-paper units/g, maize stillage biomass subjected to microwave-assisted hydrotropic pretreatment was highly susceptible to enzymatic degradation, which resulted in 80% hydrolysis yield. It is possible to obtain a fermentation medium with a very high glucose concentration (up to 80 g/L), without fermentation inhibitors and, as a consequence, to reach a very high level of sugar conversion to ethanol (concentration above 40 g/L), even as much as 95% of theoretical yield. Microwave hydrotropic treatment with sodium cumene sulfonate is a very effective way to prepare waste maize stillage biomass for the production of cellulosic ethanol. The degradation of the lignocellulose structure by the simultaneous use of microwaves and hydrotropes ensured a high degree of conversion of structural polysaccharides to bioethanol. The method provides a high level of enzymatic degradation of cellulose, leading to a medium with high content of released sugars suitable for bioconversion, which is in line with assumptions of the second-generation ethanol production technology. Key points • Microwave-assisted hydrotropic pretreatment is a new way to cellulosic ethanol production. • Microwave-assisted hydrotropic delignification removes 44% of lignin from biomass. • No fermentation inhibitors are obtained after microwave-assisted hydrotropic pretreatment. • High ethanol concentration (above 40 g/L) and fermentation yield (95% of theoretical yield) from biomass after microwave-assisted hydrotropic pretreatment.

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Chen, Jun, Mike Vestergaard, Jing Shen, Christian Solem, Martin Dufva, and Peter Ruhdal Jensen. "Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria." FEMS Microbiology Letters 366, Supplement_1 (October 24, 2018): i10—i16. http://dx.doi.org/10.1093/femsle/fny258s.

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ABSTRACT Strain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-throughput and cost-effective screening tools are important in mutant selection. The emerging droplet-based microfluidics technology miniaturizes the volume for cell cultivation and phenotype interrogation down to the picoliter scales, which facilitates screening of microbes for improved phenotypical properties tremendously. In this mini review, we present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria.

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Bvochora, J. M., and R. Zvauya. "Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer." Process Biochemistry 37, no. 4 (December 2001): 365–70. http://dx.doi.org/10.1016/s0032-9592(01)00224-2.

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Brehm-Stecher, Byron F., and Eric A. Johnson. "Single-Cell Microbiology: Tools, Technologies, and Applications." Microbiology and Molecular Biology Reviews 68, no. 3 (September 1, 2004): 538–59. http://dx.doi.org/10.1128/mmbr.68.3.538-559.2004.

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SUMMARY The field of microbiology has traditionally been concerned with and focused on studies at the population level. Information on how cells respond to their environment, interact with each other, or undergo complex processes such as cellular differentiation or gene expression has been obtained mostly by inference from population-level data. Individual microorganisms, even those in supposedly “clonal” populations, may differ widely from each other in terms of their genetic composition, physiology, biochemistry, or behavior. This genetic and phenotypic heterogeneity has important practical consequences for a number of human interests, including antibiotic or biocide resistance, the productivity and stability of industrial fermentations, the efficacy of food preservatives, and the potential of pathogens to cause disease. New appreciation of the importance of cellular heterogeneity, coupled with recent advances in technology, has driven the development of new tools and techniques for the study of individual microbial cells. Because observations made at the single-cell level are not subject to the “averaging” effects characteristic of bulk-phase, population-level methods, they offer the unique capacity to observe discrete microbiological phenomena unavailable using traditional approaches. As a result, scientists have been able to characterize microorganisms, their activities, and their interactions at unprecedented levels of detail.

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Ye, Hong, Juan Wang, Jie Shi, Jingyi Du, Yuanhao Zhou, Mingquan Huang, and Baoguo Sun. "Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects." Foods 10, no. 3 (March 23, 2021): 680. http://dx.doi.org/10.3390/foods10030680.

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Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process. The development of an automatic and intelligent technology for SSF is more difficult than that for liquid-state fermentation. However, the technological upgrading of the SSF process is crucial for reducing the labor intensity, saving manpower, avoiding the waste of materials and energy, and providing a favorable operation environment for workers; moreover, it provides a great reference value to similar industries. This article reviews the latest application progresses in automatic and intelligent technologies for Baijiu production. The important technical processes are introduced successively, including the production of Jiuqu, SSF, solid-state distillation, storage, and blending. The bottlenecks and challenges are pointed out for automatic and intelligent upgrading of these technical processes. Furthermore, the typical technology application cases in an integrated automatic production line of Baijiu are also summarized. Next, the industrial development status of Baijiu production is compared with those of other liquors in the world. Finally, future development directions are proposed. This review will provide an overall introduction and objective analysis of recent developments and current challenges in Baijiu manufacturing so as to promote the intelligent brewing of Baijiu.

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Lee, Victoria. "Microbial Transformations." Historical Studies in the Natural Sciences 48, no. 4 (September 1, 2018): 441–74. http://dx.doi.org/10.1525/hsns.2018.48.4.441.

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The domestication of penicillin production in Japan was a priority for the Allied occupation government (1945–1952) immediately after World War II, since manufacturing the drug using raw materials available locally would lower the cost of the occupation. In place of employing the analytical concept of technology transfer, this article explores processes of domestication (kokusanka) using the records of the Japan Penicillin Research Association (Nihon penishirin gakujutsu kyōgikai), an interdisciplinary academic association set up to mediate between government policy and industrial manufacturers, and which directed research in the critical early years of penicillin production. I argue that an examination of the occupation period is especially revealing of the contribution of indigenous knowledge from the World War II and prewar periods to the development of microbiology during Japan’s “economic miracle” (1950s to early 1970s), and I highlight the intellectual dimensions that were specific to Japanese science by comparison with other national cases of penicillin domestication. Beyond the transfer of submerged culture fermentation technology for antibiotic mass production, a distinctive engagement with agricultural chemistry’s longstanding perception of microbes—as alchemists of the environment, with the ability to transform resource scarcity into productive abundance—organized the knowledge by which penicillin scientists made the domestic environment work, and deeply shaped antibiotic research in the subsequent decades in Japan.

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