Fermentation

Research

16 pages, 2280 KiB

Open AccessArticle

Production of the Food Enzyme Acetolactate Decarboxylase (ALDC) from Bacillus subtilis ICA 56 Using Agro-Industrial Residues as Feedstock

by Ravena Casemiro Oliveira, Vania Maria Melo Maciel, Denise Cavalcante Hissa, Ítalo Waldimiro França and Luciana Rocha Barros Gonçalves

Fermentation 2022, 8(12), 675; https://doi.org/10.3390/fermentation8120675 - 25 Nov 2022

Viewed by 1714

Abstract

During the beer brewing process, some compounds are formed in the primary fermentation step and may affect the final quality of beer. These compounds, called off flavors, such as diacetyl, are produced during fermentation and are related to a buttery taste. The use [...] Read more.

During the beer brewing process, some compounds are formed in the primary fermentation step and may affect the final quality of beer. These compounds, called off flavors, such as diacetyl, are produced during fermentation and are related to a buttery taste. The use of acetolactate decarboxylase (ALDC) in the traditional beer brewing process may significantly increase productivity since it allows for a faster decrease in the adverse flavor caused by diacetyl. However, production costs directly impact its application. For this reason, we analyzed the effect of different cultivation media on ALDC production by Bacillus subtilis ICA 56 and process economics. Different carbon and nitrogen sources, including agro-industrial residues, were evaluated. The best result was obtained using sugarcane molasses and corn steep solids (CSS), allowing a 74% reduction in ALDC production cost and an enzyme activity of 4.43 ± 0.12 U·mL⁻¹. The enzymatic extract was then characterized, showing an optimum temperature at 40 °C and stability at different pH levels, being able to maintain more than 80% of its catalytic capacity between pH values of 3.6 and 7.0, with higher enzymatic activity at pH 6.0 (50 mM MES Buffer), reaching an ALDC activity of 5.30 ± 0.06 U·mL⁻¹. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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16 pages, 3126 KiB

Open AccessArticle

Production of Natural Pigments by Penicillium brevicompactum Using Agro-Industrial Byproducts

by Bruna Basto, Nuno R. da Silva, José A. Teixeira and Sara C. Silvério

Fermentation 2022, 8(10), 536; https://doi.org/10.3390/fermentation8100536 - 13 Oct 2022

Cited by 6 | Viewed by 2229

Abstract

The demand for natural pigments for industrial applications has significantly increased. Penicillium brevicompactum was recently reported as a promising pigments producer using submerged fermentation and a synthetic culture medium containing lactose. In this work, pigment production by P. brevicompactum was studied under different [...] Read more.

The demand for natural pigments for industrial applications has significantly increased. Penicillium brevicompactum was recently reported as a promising pigments producer using submerged fermentation and a synthetic culture medium containing lactose. In this work, pigment production by P. brevicompactum was studied under different fermentation conditions, namely, submerged fermentation with free (SmF) and immobilized mycelium (SmFi), and solid-state fermentation (SSF). The potential of culture media composed of agro-industrial byproducts (cheese-whey (CW) and corn steep liquor (CSL)) was investigated for the first time as low-cost alternatives to pigment production by P. brevicompactum. The fungus showed great adaptability to the different culture media and types of fermentation, being able to synthesize pigments under all the tested conditions. A culture medium composed of 34.6 g/L of CW and 8 g/L of CSL proved to be the most suitable alternative to the synthetic medium, especially under SmF and SmFi. Our data also show that different mixtures of pigments (yellow, orange, and red) can be produced depending on the medium composition and the type of fermentation. Additionally, the immobilization and reuse of biomass to produce pigments by P. brevicompactum were demonstrated for the first time, suggesting the possibility of operating under repeated batch mode at an industrial scale. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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11 pages, 1987 KiB

Open AccessArticle

Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863

by Nisa Saelee

Fermentation 2022, 8(9), 430; https://doi.org/10.3390/fermentation8090430 - 29 Aug 2022

Cited by 3 | Viewed by 1743

Abstract

The cost of fermentable sugars added as a substrate is one major problem for economic lactic acid (LA) production. Old oil palm trunks (OPT) squeezed sap, the agricultural wastes on replanting and pruning of oil palm (Elaeis guineensis), contained mainly glucose [...] Read more.

The cost of fermentable sugars added as a substrate is one major problem for economic lactic acid (LA) production. Old oil palm trunks (OPT) squeezed sap, the agricultural wastes on replanting and pruning of oil palm (Elaeis guineensis), contained mainly glucose and fructose as a potential feedstock to use as a vast carbon source for LA production. To improve the LA yield and productivity, various fermentation modes were performed by Lactobacillus rhamnosus ATCC 10863 using OPT sap as a basal medium. A modified constant feed mode of fed-batch and repeated fed-batch fermentation using undiluted OPT sap feed medium can achieve a high average LA concentration of 95.94 g/L, yield of 1.04 g/g, and productivity of 6.40 g/L/h) at 11 h cultivation time. It can also provide open and open repeated batch fermentation with an average LA concentration of 91.30 g/L, yield of 0.87 g/g, and productivity of 3.88 g/L/h at 21 h fermentation time. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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14 pages, 1926 KiB

Open AccessArticle

Kinetic Model for Enzymatic Hydrolysis of Cellulose from Pre-Treated Rice Husks

by Winta Efrinalia, Novia Novia and Elda Melwita

Fermentation 2022, 8(9), 417; https://doi.org/10.3390/fermentation8090417 - 23 Aug 2022

Cited by 4 | Viewed by 2393

Abstract

Rice husks contain cellulose as a raw material for manufacturing second-generation bioethanol. Cellulose from pre-treated rice husks was converted into reducing sugars through enzymatic hydrolysis using enzymes derived from Aspergillus niger. This study aims to determine the kinetics of enzymatic hydrolysis at [...] Read more.

Rice husks contain cellulose as a raw material for manufacturing second-generation bioethanol. Cellulose from pre-treated rice husks was converted into reducing sugars through enzymatic hydrolysis using enzymes derived from Aspergillus niger. This study aims to determine the kinetics of enzymatic hydrolysis at enzyme concentrations of 10, 15, and 20% (v/w) and hydrolysis times of 5, 10, 15, 20, and 25 h. The results showed that cellulose was hydrolyzed to form reducing sugars. The CMCase activity and FPase activity reached 548.940 and 314.892 U mL⁻¹, respectively, much higher than most previous reports on this genus. From the calculation of the reaction rate using the Michaelis–Menten kinetic model, the value of the Michaelis constant ranges from 0.001 to 0.0007, and the maximum rate is 1.3 × 10⁻⁷ to 2.7 × 10⁻⁷ Mol L⁻¹ s⁻¹. The highest reducing sugar concentration was obtained (1.80 g L⁻¹) at an enzyme concentration of 20% (v/w) and a hydrolysis time of 25 h. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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23 pages, 2938 KiB

Open AccessArticle

Statistical Optimization for Cost-Effective Production of Yeast-Bacterium Cell-Bound Lipases Using Blended Oily Wastes and Their Potential Applications in Biodiesel Synthesis and Wastewater Bioremediation

by Fidia Fibriana, Apichat Upaichit and Benjamas Cheirsilp

Fermentation 2022, 8(8), 411; https://doi.org/10.3390/fermentation8080411 - 20 Aug 2022

Cited by 5 | Viewed by 1880

Abstract

Oily wastes have been widely used to produce lipases, but there is insufficient knowledge on their use to efficiently produce cell-bound lipases (CBLs). This research aimed to optimize yeast–bacterium CBLs production using blended oily wastes by statistical optimization and their potential applications in [...] Read more.

Oily wastes have been widely used to produce lipases, but there is insufficient knowledge on their use to efficiently produce cell-bound lipases (CBLs). This research aimed to optimize yeast–bacterium CBLs production using blended oily wastes by statistical optimization and their potential applications in biodiesel production and wastewater bioremediation. The co-culture of Magnusiomyces spicifer AW2 and Staphylococcus hominis AUP19 produced CBLs as high as 4709 U/L with cell biomass of 23.4 g/L in a two-fold diluted palm oil mill effluent (POME) added by 2.08% (v/v) waste frying oil, 1.72.0% (w/v) ammonium sulfate, 0.1% (w/v) Gum Arabic as an emulsifier (initial pH at 7.0) within 24 h. The CBLs were successfully applied as whole-cell biocatalysts to produce biodiesel through esterification and transesterification with 76% and 87% yields, respectively. Direct application of CBLs for bioremediation of heat-treated various POME concentrations achieved 73.3% oil and grease removal and 73.6% COD removal within 3 days. This study has shown that the blended oily wastes medium was suitable for low-cost production of yeast–bacterium CBLs and their potential applications in solvent-free biodiesel production and wastewater bioremediation. These strategies may greatly contribute to economical green biofuel production and waste biotreatment. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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14 pages, 1589 KiB

Open AccessArticle

Guava Seed Oil: Potential Waste for the Rhamnolipids Production

by Ingrid Yoshimura, Ana Maria Salazar-Bryam, Adriano Uemura de Faria, Lucas Prado Leite, Roberta Barros Lovaglio and Jonas Contiero

Fermentation 2022, 8(8), 379; https://doi.org/10.3390/fermentation8080379 - 09 Aug 2022

Cited by 2 | Viewed by 2085

Abstract

Guava is consumed in natura and is also of considerable importance to the food industry. The seeds and peel of this fruit are discarded, however, guava seeds yield oil (~13%) that can be used for the bioproducts synthesis. The use of a by-product [...] Read more.

Guava is consumed in natura and is also of considerable importance to the food industry. The seeds and peel of this fruit are discarded, however, guava seeds yield oil (~13%) that can be used for the bioproducts synthesis. The use of a by-product as a carbon source is advantageous, as it reduces the environmental impact of possible harmful materials to nature, while adding value to products. In addition, the use of untested substrates can bring new yield and characterization results. Thus, this research sought to study rhamnolipids (RLs) production from guava seed oil, a by-product of the fructorefinery. The experiments were carried out using Pseudomonas aeruginosa LBI 2A1 and experimental design was used to optimize the variables Carbon and Nitrogen concentration. Characterization of RLs produced occurred by LC-MS. In this study, variables in the quadratic forms and the interaction between them influenced the response (p < 0.05). The most significant variable was N concentration. Maximum RLs yield achieved 39.97 g/L, predominantly of mono-RL. Characterization analysis revealed 9 homologues including the presence of RhaC₁₀C_14:2 (m/z 555) whose structure has not previously been observed. This research showed that guava seed oil is an alternative potential carbon source for rhamnolipid production with rare rhamnolipid homologues. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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13 pages, 2110 KiB

Open AccessArticle

Investigating the Evolution of Structural Characteristics of Humic Acid Generated during the Continuous Anaerobic Digestion and Its Potential for Chromium Adsorption and Reduction

by Xiqing Wang, Pengjiao Tian, Atif Muhmood, Juan Liu, Yingjie Su, Qianqian Zhang, Yi Zheng and Renjie Dong

Fermentation 2022, 8(7), 322; https://doi.org/10.3390/fermentation8070322 - 10 Jul 2022

Cited by 6 | Viewed by 1753

Abstract

Humic acid (HA), as an important by-product, has been demonstrated to affect anaerobic digestion performance and subsequent land application of digestate via the batch anaerobic digestion process. However, the knowledge about the evolution of structure and function of HA during continuous anaerobic digestion [...] Read more.

Humic acid (HA), as an important by-product, has been demonstrated to affect anaerobic digestion performance and subsequent land application of digestate via the batch anaerobic digestion process. However, the knowledge about the evolution of structure and function of HA during continuous anaerobic digestion (AD) is still unclear. Therefore, the current study examined the structural changes in HA produced during the continuous AD process and its metal-adsorption-reduction abilities. The results of three-dimensional fluorescence spectroscopy showed a general upsurge in humic-like components’ abundance (70–77%), with an increase in humification index (2.56–3.43). Likewise, the content of HA increased from 4.8 g L⁻¹ to 6.9 g L⁻¹ in the continuous AD process. The evolution of C-H, O-H, C=O, C=C, and C-O functional groups of HA was observed via the 2D COS FTIR analysis. Moreover, the concurrent dynamics of functional groups contributed to the higher adsorption (255.2 mg g⁻¹) of Cr (VI) and reduction (60.3 mg g⁻¹) of Cr (VI) to Cr (III) after 168 days of the continuous AD process. The findings of the current study not only advanced understanding of the evolution of HA during continuous anaerobic digestion and its metal remediation potential but also support further research toward developing an eco-friendly and innovative strategy for the remediation of heavy metals contaminated soils employing anaerobic digestate as an auxiliary agent. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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23 pages, 2551 KiB

Open AccessArticle

Influence of Ultrasound Application in Fermented Pineapple Peel on Total Phenolic Content and Antioxidant Activity

by Anna María Polanía, Liliana Londoño, Cristina Ramírez and German Bolívar

Fermentation 2022, 8(7), 314; https://doi.org/10.3390/fermentation8070314 - 30 Jun 2022

Cited by 3 | Viewed by 4313

Abstract

Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central [...] Read more.

Antioxidant phenolic compounds were extracted from fermented samples of Golden pineapple peels via an ultrasound method. The fermentation conditions to maximize the production of phenolic content and antioxidant activity were previously determined (pH: 5.5, T: 37.3 °C and 85% moisture content). A central composite design with 20 treatments was applied to evaluate the effect of the ethanol concentration, time, and temperature on the production of phenolic compounds and antioxidant activity of the extracts. The statistical analysis showed that the optimal conditions to produce extracts with high phenolic content and antioxidant activity were: 62 °C, 30 min and 58% ethanol. We obtained 866.26 mg gallic acid equivalents (GAE)/g d.m in total phenolic content and for antioxidant activity expressed as percentage inhibition, 80.06 ± 1.02% for ABTS and 63.53 ± 2.02% for DPPH, respectively. The bioactive compound profile in the extracts was identified and quantified using ultra-high performance liquid chromatography (UHPLC), this method showed the presence of rosmarinic acid, caffeic acid, vanillic acid, p-coumaric acid, ferulic acid, quercetin-3 glucoside, rutine, quercetin, kaempherol-3 glucoside and gallic acid, demonstrating the great potential of these by-products to obtain components that can benefit the consumer’s health. Full article

(This article belongs to the Special Issue Fermentation Processes to Obtain Value-Added Products from Agro-Industrial Residues)

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