Showing papers on "Fermentation published in 1994"

A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish

Abstract: We developed a simple screening method for antioxidant-producing strains using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and screened bacteria from 16 kinds of marine animals that lived in different environments in the sea to find 112 bacterial isolates-producing antioxidants. Guided by decoloration of DPPH sprayed on silica gel TLC, uric acid, indole, 3,4-dimethoxyphenol, and 3-hydroxyindolin-2-one were isolated from the bacterial fermentation broth. Some strains isolated from viscera of fish and shellfish produced uric acid and indole much more under aerobic conditions than less aerobic conditions, strongly suggesting that the bacterial production of the antioxidative compounds is a kind of adaptation to the aerobic conditions.

Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

Abstract: Kimchi is a traditional, fermented Korean food that is prepared through a series of processes, including pretreatment of oriental cabbage (or radish), brining, blending with various spices and other ingredients, and fermentation. The characteristics of kimchi differ depending on the kimchi varieties, raw materials used, process, fermentation, and preservation methods. However, kimchi has typical biochemical, nutritional, and organoleptic properties and health-related functions. Kimchi fermentation is initiated by various microorganisms originally present in the raw materials, but the fermentation is gradually dominated by lactic acid bacteria. Numerous physicochemical and biological factors influence the fermentation, growth, and sequential appearance of principal microorganisms involved in the fermentation. Complex biochemical changes occur depending on the environmental conditions before, during, and after fermentation. The most important characteristics are the compositional changes of sugars and vitamins (especially ascorbic acid), formation and accumulation of organic acids, and texture degradation and softening. Nutritionally, kimchi is an important source of vitamins, minerals, dietary fiber, and other nutrients. This review covers in some detail the biochemical, microbiological, and nutritional characteristics of kimchi.

Respiratory chains and bioenergetics of acetic acid bacteria.

Abstract: Publisher Summary The chapter discusses the respiratory chains and bioenergetics of acetic acid bacteria. Acetic acid bacteria are obligate aerobes and well known as “vinegar producers.” They produce acetic acid from ethanol by two sequential catalytic reactions of membrane-bound alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH). Besides alcohols and aldehydes, acetic acid bacteria are able to oxidize various sugars and sugar alcohols such as D-glucose, glycerol, and D-sorbitol. Such oxidation reactions are called “oxidative fermentations”, because they involve incomplete oxidation of alcohols or sugars accompanied by accumulation of the corresponding oxidation products in huge amounts in the growth medium. Bacteria capable of effecting oxidative fermentations are called “oxidative bacteria,” of which the most prominent are acetic acid bacteria. Acetic acid bacteria are also important for the fermentation industries to produce biomaterials such as vinegar and L-sorbose. Acetic acid bacteria are classified into two genera, Gluconobacter and Acetobacter of the family Acetobacteraceae. Gluconobacter species catalyze highly active oxidation reactions on ethanol or D-glucose— including also oxidative reactions on sugars such as D-gluconic acid, D-sorbitol, and glycerol. By contrast, Acetobacter species have a highly active ethanoloxidizing system but not enzymes for sugar oxidation. The respiratory chain in Acetobacter spp. has ubiquinone, cytochrome b , cytochrome c , and a terminal ubiquinol oxidase, which is either cytochrome a 1 or cytochrome o .

Regulation of carbon and electron flow in Clostridium acetobutylicum grown in chemostat culture at neutral pH on mixtures of glucose and glycerol.

Abstract: The metabolism of Clostridium acetobutylicum was manipulated, at neutral pH and in chemostat culture, by changing the overall degree of reduction of the substrate, using mixtures of glucose and glycerol. Cultures grown on glucose alone produced only acids, and the intracellular enzymatic pattern indicated the absence of butyraldehyde dehydrogenase activity and very low levels of coenzyme A-transferase, butanol, and ethanol dehydrogenase activities. In contrast, cultures grown on mixtures of glucose and glycerol produced mainly alcohols and low levels of hydrogen. The low production of hydrogen was not associated with a change in the hydrogenase level but was correlated with the induction of a ferredoxin-NAD reductase and a decreased level of NADH-ferredoxin reductase. The production of alcohols was related to the induction of a NAD-dependent butyraldehyde dehydrogenase and to higher expression of NAD-dependent ethanol and butanol dehydrogenases. The coenzyme A-transferase was poorly expressed, and thus no acetone was produced. These changes in the enzymatic pattern, obtained with cultures grown on a mixture of glucose and glycerol, were associated with a 7-fold increase of the intracellular level of NADH and a 2.5-fold increase of the level of ATP.

Multiple product inhibition and growth modeling of clostridium butyricum and klebsiella pneumoniae in glycerol fermentation

Abstract: The inhibition potentials of products and substrate on the growth ofClostridium butyricum and Klebsiella pneumoniae in the glycerol fermentation are examined from experimental data and with a mathematicalmodel. Whereas the inhibition potential of externally added and self-produced 1,3-propanediol is essentially the same, butyric acid produced by the culture is more toxic than that externally added. The same seems to apply for acetic acid. The inhibitory effect of butyric acid is due tothe total concentration instead of its undissociated form. For acetic acid, it cannot be distinguished between the total concentration and the undissociated formThe inhibition effects of products and substrate in the glycerol fermentation are irrespective of the strains, and, therefore, the same growth model can be used. The maximum product concentrations tolerated (critical concentrations C(*) (pi)) are 0.35 g/Lfor undissociated acetic acid, 10.1 g/L for total butyric acid, 16.6 g/L for ethanol, 71.4 g/L for 1,3-propanediol, and 187.6 g/L for glycerol, which are applicable to C. butyricum and K. pneumoniae grown under a variety of conditions. For 55 steady-states, which were obtained from different types of continuous cultures over a pHrange of 5.3-8.5 and under both substrate limitation and substrate excess, the proposed growth model fits the experimental data with an average deviation of 17.0%. The deviation of model description from experimental values reduces of 11.4% if only the steady-states with excessive substrate are considered. (c) 1994 John Wiley & Sons, Inc.

Use of Lactobacillus plantarum LPCO10, a Bacteriocin Producer, as a Starter Culture in Spanish-Style Green Olive Fermentations

Abstract: Bacteriocin-producing Lactobacillus plantarum LPCO10 and its non-bacteriocin-producing, bacteriocinimmune derivative, L. plantarum 55-1, were evaluated separately for growth and persistence in natural Spanish-style green olive fermentations. Both strains were genetically marked and selectively enumerated using antibiotic-containing media. Plasmid profile and bacteriocin production (bac+) were used as additional markers. When olive brines were inoculated at 105 CFU/ml, the parent strain, LPCO10, proliferated to dominate the epiphytic microflora, sharing high population levels with other spontaneously occurring lactobacilli and persisting throughout the fermentation (12 weeks). In contrast, the derivative strain could not be isolated after 7 weeks. Stability of both plasmid profile and bac+ (LPCO10 strain) or bac- (55-1 strain) phenotype was shown by L. plantarum LPCO10 and L. plantarum 55-1 isolated throughout the fermentation. Bacteriocin activity could be found in the L. plantarum LPCO10-inoculated brines only after ammonium sulfate precipitation and concentration (20 times) of the final brine. Spontaneously occurring lactobacilli and lactic coccus populations, which were isolated from each of the fermenting brines studied during this investigation, were shown to be sensitive to the bacteriocins produced by L. plantarum LPCO10 when tested by the drop diffusion test. The declines in both pH and glucose levels throughout the fermentative process were similar in L. plantarum LPCO10- and in L. plantarum 55-1-inoculated brines and were comparable to the declines in the uninoculated brines. However, the final concentration of lactic acid in L. plantarum LPCO10-inoculated brines was higher than in the L. plantarum 55-1-inoculated brines and uninoculated brines. These results indicated that L. plantarum LPCO10 may be useful as a starter culture to control the lactic acid fermentation of Spanish-style green olives.

The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates

Abstract: Interactions betweenLactobacillus brevis subsp.lindneri CB1,L. plantarum DC400,Saccharomyces cerevisiae 141 andS.exiguus M14 from sourdoughs were studied in a co-culture model system using a synthetic medium. The lack of competition for maltose whenS.exiguus M14 was present in co-culture with each of the lactic acid bacteria (LAB) enhanced the bacterial cell yield and lactic and acetic acid production.L.brevis subsp.lindneri CB1 resting cells hydrolysed maltose and accumulated glucose in the medium, allowing the growth of maltose negative yeast.S.cerevisiae 141 competed greatly with each of the LAB for glucose and only withL.plantarum DC400 for fructose, causing a decrease in the bacterial cell number and in acid production. As a result of the glucose and fructose availability after the invertase activity of both yeasts,L.plantarum DC400 grew optimally in the presence of sucrose as a carbon source. All of the interactions indicated were confirmed by studying the behaviour of the co-cultures in wheat flour hydrolysate.

Cost Analysis of Ethanol Production from Willow Using Recombinant Escherichia coli

Abstract: This study comprises a technical and economic analysis of the production of fuel ethanol by fermentation of a pentose-rich hydrolysate with recombinant Escherichia coli, strain KO11. Hydrolysate from steam-pretreated willow was used as raw material in calculations regarding the fermentation. The calculations were based on a feed capacity of 10 metric tons of dry willow per hour to the pretreatment stage, providing 35 metric tons of hydrolysate per hour, consisting of 45 g of sugars/L, to the pentose fermentation plant. A detoxification step was included, since the hydrolysate has been shown to have an inhibitory effect on the E. coli KO11. The technical data used in the calculations were based on a kinetic fermentation model, which was developed from laboratory-scale experiments in a previous study. The economic analysis predicted an ethanol production cost of 48/L in the pentose fermentation plant, indicating potentially good economy. The detoxification cost constitutes 22% of this cost. Sensitivity analyses revealed that if the concentration of sugars in the feed to the fermentation was decreased by 40% to 27 g/L, the ethanol production cost was increased to 54/L. The production cost was increased to 50/L ethanol if the cell mass was recirculated to the fermentation stage 5 times instead of 20.

Genetics of lactose utilization in lactic acid bacteria

Abstract: Lactose utilization is the primary function of lactic acid bacteria used in industrial dairy fermentations. The mechanism by which lactose is transported determines largely the pathway for the hydrolysis of the internalized disaccharide and the fate of the glucose and galactose moieties. Biochemical and genetic studies have indicated that lactose can be transported via phosphotransferase systems, transport systems dependent on ATP binding cassette proteins, or secondary transport systems including proton symport and lactose-galactose antiport systems. The genetic determinants for the group translocation and secondary transport systems have been identified in lactic acid bacteria and are reviewed here. In many cases the lactose genes are organized into operons or operon-like structures with a modular organization, in which the genes encoding lactose transport are tightly linked to those for lactose hydrolysis. In addition, in some cases the genes involved in the galactose metabolism are linked to or co-transcribed with the lactose genes, suggesting a common evolutionary pathway. The lactose genes show characteristic configurations and very high sequence identity in some phylogenetically distant lactic acid bacteria such as Leuconostoc and Lactobacillus or Lactococcus and Lactobacillus. The significance of these results for the adaptation of lactic acid bacteria to the industrial milk environment in which lactose is the sole energy source is discussed.

Acetate metabolism by Escherichia coli in high-cell-density fermentation.

Abstract: Little is known about the cellular physiology of Escherichia coli at high cell densities (e.g., greater than 50 g [dry cell weight] per liter), particularly in relation to the cellular response to different growth conditions. E. coli W3100 cultures were grown under identical physical and nutritional conditions, by using a computer-controlled fermentation system which maintains the glucose concentration at 0.5 g/liter, to high cell densities at pH values of 6.0, 6.5, 7.0, and 7.5. The data suggest a relationship between the pH of the environment and the amount of acetate excreted by the organism during growth. At pH values of 6.0 and 6.5, the acetate reached a concentration of 6 g/liter, whereas at pH 7.5, the acetate reached a concentration of 12 g/liter. Furthermore, at pH values of 6.0 to 7.0, the E. coli culture undergoes a dramatic metabolic switch in which oxygen and glucose consumption and CO2 evolution all temporarily decreased by 50 to 80%, with a concomitant initiation of acetate utilization. After a 30-min pause in which approximately 50% of the available acetate is consumed, the culture recovers and resumes consuming glucose and oxygen and producing acetate and CO2 at preswitch levels. During the switch period, the specific activity of isocitrate lyase typically increases approximately fourfold.

Process for making succinic acid, microorganisms for use in the process and methods of obtaining the microorganisms

Abstract: A fermentation process for making succinic acid in high concentrations employs a bacteria obtained from the rumen contents of cattle. A preferred bacteria is Bacterium 130Z (ATCC No. 55618).

Influence of pH on the production of enterocin 1146 during batch fermentation

Abstract: The production of enterocin 1146, a bacteriocin from Enterococcus faecium DPC1146, was studied during batch fermentation at pH 5, 5.5, 6 and 6.5. The bacteriocin was produced throughout the growth of the micro-organism, showing primary metabolite kinetics. Bacteriocin production stopped at the end of growth and was followed by a decrease in activity due primarily to adsorption on the cells of the producer. The optimal pH for enterocin 1146 production was 5.5, because of higher bacteriocin yield per unit of biomass and slower adsorption/degradation, while optimal pH for growth was between 6.0 and 6.5.

Ethanolic Fermentation of `Bartlett' Pears as Influenced by Ripening Stage and Atmospheric Composition

Abstract: Changes in fermentation volatiles and enzymes were studied in preclimacteric and postclimacteric 'Bartlett' pears (Pyrus communis L.) kept in air, 0.25% O 2 , 20% O 2 + 80% CO 2 , or 0.25% O 2 + 80% CO 2 at 20C for 1, 2, or 3 days. All three atmospheres resulted in accumulation of acetaldehyde, ethanol, and ethyl acetate. The postclimacteric pears had higher activity of pyruvate decarboxylase (PDC) and higher concentrations of fermentation volatiles than those of the preclimacteric fruit. For the preclimacteric pears, the 0.25% O 2 treatment dramatically increased alcohol dehydrogenase (ADH) activity, which was largely due to the enhancement of one ADH isozyme. Exposure to 20% O 2 + 80% CO 2 slightly increased ADH activity, but the combination of 0.25% O 2 + 80% CO 2 resulted in lower ADH activity than 0.25% O 2 alone. For the postclimacteric pears, the three atmospheres resulted in higher PDC and ADH activities than those of air control fruit. Ethanolic fermentation in 'Bartlett' pears could be induced by low O 2 and/or high CO 2 via 1) increased amounts of PDC and ADH; 2) PDC and ADH activation caused by decreased cytoplasmic pH; or 3) PDC and ADH activation or more rapid fermentation due to increased concentrations of their substrates (pyruvate, acetaldehyde, or NADH).

Induction of major heat-shock proteins of Saccharomyces cerevisiae, including plasma membrane Hsp30, by ethanol levels above a critical threshold.

Abstract: Many of the changes induced in yeast by sublethal yet stressful amounts of ethanol are the same as those resulting from sublethal heat stress. They include an inhibition of fermentation, increased induction of petites and stimulation of plasma membrane ATPase activity. Ethanol, at concentrations (4-10%, v/v) that affect growth and fermentation rates, is also a potent inducer of heat-shock proteins including those members of the Hsp70 protein family induced by heat shock. This induction occurs above a threshold level of about 4% ethanol, although different heat-shock proteins and heat-shock gene promoters are optimally induced at different higher ethanol levels. In addition ethanol (6-8%) causes the same two major changes to integral plasma-membrane protein composition that result from a sublethal heat stress, reduction in levels of the plasma membrane ATPase protein and acquisition of the plasma membrane heat-shock protein Hsp30.

Mixed lactic acid-alcoholic fermentation by Saccharomyces cerevisiae expressing the Lactobacillus casei L(+)-LDH.

Abstract: We describe the construction of a Saccharomyces cerevisiae strain expressing the gene encoding the L(+)–lactate dehydrogenase [L(+)–LDH)] from Lactobacillus casei. The recombinant strain is able to perform a mixed lactic acid–alcoholic fermenation. Yeast cells expressing the L(+)–LDH gene from the yeast alcohol dehydrogenase (ADH1) promoter on a multicopy plasmid simultaneously convert glucose to both ethanol and lactate, with up to 20% of the glucose transformed into L(+)–lactate. Such strains may be used in every field where both biological acidification and alcoholic fermentation are required.

Glycosidase activities of three enological yeast strains during winemaking : effect on the terpenol content of muscat wine

Abstract: β-glucosidase, α-arabinosidase and α-rhamnosidase activities of three enological yeast strains ( Saccharomyces cerevisiae ) were monitored during fermentation of a Muscat of Frontignan grape juice. The enzyme activities, measured in the juice and the yeast biomass, reached their maximum during exponential growth of the yeast population, then dropped quickly. Changes in glycosidase activities were similar in all three yeast strains. β-glucosidase was the most abundant glycosidase and showed a poor stability at wine pH. The wines obtained from the different yeast strains contained similar levels of terpenols, and no significant differences were found in sensory analysis.

Regulation of Clostridium acetobutylicum metabolism as revealed by mixed-substrate steady-state continuous cultures: role of NADH/NAD ratio and ATP pool.

Abstract: Glycerol-glucose-fed (molar ratio of 2) chemostat cultures of Clostridium acetobutylicum were glucose limited but glycerol sufficient and had a high intracellular NADH/NAD ratio (I. Vasconcelos, L. Girbal, and P. Soucaille, J. Bacteriol. 176:1443-1450, 1994). We report here that the glyceraldehyde-3-phosphate dehydrogenase, one of the key enzymes of the glycolytic pathway, is inhibited by high NADH/NAD ratios. Partial substitution of glucose by pyruvate while maintaining glycerol concentration at a constant level allowed a higher consumption of glycerol in steady-state continuous cultures. However, glycerol-sufficient cultures had a constant flux through the glyceraldehyde-3-phosphate dehydrogenase and a constant NADH/NAD ratio. A high substitution of glucose by pyruvate [P/(G+P) value of 0.67 g/g] provided a carbon-limited culture with butanol and butyrate as the major end products. In this alcohologenic culture, the induction of the NADH-dependent butyraldehyde and the ferredoxin-NAD(P) reductases and the higher expression of alcohol dehydrogenases were related to a high NADH/NAD ratio and a low intracellular ATP concentration. In three different steady-state cultures, the in vitro phosphotransbutyrylase and butyrate-kinase activities decreased with the intracellular ATP concentration, suggesting a transcriptional regulation of these two genes, which are arranged in an operon (K. A. Walter, R. V. Nair, R. V. Carry, G. N. Bennett, and E. T. Papoutsakis, Gene 134:107-111, 1993).

Histamine production by wine lactic acid bacteria: isolation of a histamine-producing strain of Leuconostoc oenos.

Abstract: Populations of Leuconostoc oenos were harvested from wines containing a relatively high concentration of biogenic amines. Cultivation of the biomass in synthetic media and wine showed that it consisted of histamine-producing strains. Histamine levels after culture depended on the quantity of precursor available and on the presence of yeast lees, which certainly enriched the medium in histidine. Ethanol and pH, which control bacterial growth rate and total population, were also significant factors: pH and low ethanol concentration enhanced histamine production. Strain Leuc. oenos 9204 was isolated and studied since it retained its ability to produce histamine after several transfers. In synthetic medium this strain produced large amounts of histamine especially in the poorest nutritional conditions (no glucose, no L-malic acid). These results clearly demonstrate that Leuc. oenos involved in wine-making might play a role in biogenic amine production. The vinification method might also influence the final amine concentration in wine.

Lactic acid production, separation and/or recovery process

Abstract: A process for the production of lactic acid and for the separation and/or recovery of lactic acid from a lactate feed solution. A lactate feed solution preferably obtained from a fermentation broth is combined with and extracted by a water immiscible trialkyl amine in the presence of carbon dioxide. Lactic acid is recovered from the resulting organic phase. Recovered carbonate or bicarbonate from the aqueous phase is preferably recycled to the fermentor and regenerated extractant is preferably recycled for use in the extraction.

Continuous propionate production from whey permeate using a novel fibrous bed bioreactor.

Abstract: Continuous production of propionate from whey lactose by Propionibacterium acidipropionici immobilized in a novel fibrous bed bioreactor was studied. In conventional batch propionic acid fermentation, whey permeate without nutrient supplementation was unable to support cell growth and failed to give satisfactory fermentation results for over 7 days. However, with the fibrous bed bioreactor, a high fermentation rate and high conversion were obtained with plain whey permeate and de-lactose whey permeate. About 2% (wt/vol) propionic acid was obtained from a 4.2% lactose feed at a retention time of 35 to 45 h. The propionic acid yield was approximately 46% (wt/vol) from lactose. The optimal pH for fementation was 6.5, and lower fermentation rates and yields were obtained at lower pH values. The optimal temperature was 30 degrees C, but the temperature effect was not dramatic in the range of 25 to 35 degrees C. Addition of yeast extract and trypticase to whey permeate hastened reactor startup and increased the fermentation rate and product yields, but the addition was not required for long-term reactor performance. The improved fermentation results with the immobilized cell bioreactor can be attributed to the high cell density, approximately 50 g/L, attained in the bioreactor, Cells were immobilized by loose attachement to fiber surfaces and entrapment in the void spaces within the fibrous matrix, thus allowing constant renewal of cells. Consequently, this bioreactor was able to operate continuously for 6 months without encountering any clogging, degeneration, or contamination problems. Compared to conventional batch fermentors, the new bioreactor offers many advantages for industrial fermentation, including a more than 10-fold increase in productivity, acceptance of low-nutrient feedstocks such as whey permeate, and resistance to contamination. (c) 1994 John Wiley & Sons, Inc.