Analysis in protein profile,antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis

This study investigated effects of ultrasound on the contents of peptide and soluble protein, antioxidant activity, functionalities and structural characteristics of fermented soybean meal (FSBM) with Bacillus subtilis systematically. The results showed that there were significant effects of ultrasound treatments (frequency, treatment time and power density) on the contents of peptide and soluble protein (p < 0.05). Under the optimum ultrasound conditions (power density of 0.08 W/mL, frequency of 33 kHz and treatment time of 1 h) by single factor experiment, the contents of peptide and soluble protein increased by 31.27% and 18.79% compared to those of the control, respectively. Additionally, the in vitro antioxidant activity (•OH scavenging rate, Fe²⁺ chelating capacity and DPPH radical scavenging rate) and functional properties (emulsifying activity and emulsifying stability) of FSBM were found to be noticeably improved by ultrasound (p < 0.05). The fourier transform infrared (FTIR) spectroscopy revealed that ultrasound caused protein molecules to unfold with a decrease content of α-helix and β-turn and an increase in the proportion of β-sheet and random coil. Besides, atomic force microscope (AFM) results indicated that ultrasonication generally increased the surface roughness of protein and the protein sonicated with higher frequency (≥33 kHz) exhibited a greater height compared to lower frequency ultrasonication. Structure-activity relationship analysis illustrated that there was a good linear relationship between •OH scavenging rate and β-sheet/β-turn with Pearson’s correlation coefficient r of −0.86/0.90. Collectively, the selection of ultrasonic parameters is essential for the preparation of functional protein and bioactive peptide by enhancing fermentation of agroindustrial by-products.     

Screening,isolation and selection of a potent lipase producing microorganism and its use in the kinetic resolution of drug intermediates

Lipases are ubiquitous enzymes that belong to family of serine hydolases with a wide variety of industrial applications. This study reports isolation, screening and identification of enantioselctive lipase producing microorganism for kinetic resolution of racemic alcohols. For this, we collected soil samples from different oil rich environments and we performed primary screening that was by carried out by using MSM-tributryin clear zone assay. The selected samples from first screen were subjected to secondary screening to distinguish lipase producing strains from esterase producing strains using p-nitrophenyl palmitate lipase assay. In tertiary screening, 16 lipase producing strains that were identified in secondary screening were employed for resolution of 5 different (RS)-alcohols. Out of all 16 lipase producing strains, only one strain selectively converted 3 racemic alcohols. Based on morphological, biochemical and physiological characteristics, and 16S rRNA gene sequencing, the strain was identified as Pseudomonas beteli. The strain was found to be S-selective and there been no reports on use of Pseudomonas beteli lipase for kinetic resolution of alcohols. The lipase activity was further increased by media optimization and by improving growth conditions, and production of lipase in shake flask study as well as in laboratory scale fermenter. The optimum time for enzyme production by Pseudomonas beteli was 96 ​h whereas cell mass growth was highest at 72 ​h. Optimum temperature and pH were 30 ​°C and 6, respectively. Beef extract (5 ​g/L), peptone (5 ​g/L), sodium chloride (5 ​g/L), yeast extract (1 ​g/L) and glucose (5 ​g/L) were found as optimum nutrition sources for the cell mass growth and lipase production by Pseudomonas sp. Overall, 3.4 times higher enzyme activity and 2.75 times higher cell mass growth were achieved in bioreactor in comparison to the shake flask study. Lipase having high titer was employed successfully for the kinetic resolution of several drug intermediates.     

Determination of glucose and ethanol after enzymatic hydrolysis and fermentation of biomass using Raman spectroscopy

Raman spectroscopy has been used for the quantitative determination of the conversion efficiency at each step in the production of ethanol from biomass. The method requires little sample preparation; therefore, it is suitable for screening large numbers of biomass samples and reaction conditions in a complex sample matrix. Dilute acid or ammonia-pretreated corn stover was used as a model biomass for these studies. Ammonia pretreatment was suitable for subsequent measurements with Raman spectroscopy, but dilute acid-pretreated corn stover generated a large background signal that surpassed the Raman signal. The background signal is attributed to lignin, which remains in the plant tissue after dilute acid pretreatment. A commercial enzyme mixture was used for the enzymatic hydrolysis of corn stover, and glucose levels were measured with a dispersive 785 nm Raman spectrometer. The glucose detection limit in hydrolysis liquor by Raman spectroscopy was 8 g L⁻¹. The mean hydrolysis efficiency for three replicate measurements obtained with Raman spectroscopy (86 ± 4%) was compared to the result obtained using an enzymatic reaction with UV-vis spectrophotometry detection (78 ± 8%). The results indicate good accuracy, as determined using a Student's t-test, and better precision for the Raman spectroscopy measurement relative to the enzymatic detection assay. The detection of glucose in hydrolysis broth by Raman spectroscopy showed no spectral interference, provided the sample was filtered to remove insoluble cellulose prior to analysis. The hydrolysate was further subjected to fermentation to yield ethanol. The detection limit for ethanol in fermentation broth by Raman spectroscopy was found to be 6 g L⁻¹. Comparison of the fermentation efficiencies measured by Raman spectroscopy (80 ± 10%) and gas chromatrography-mass spectrometry (87 ± 9%) were statistically the same. The work demonstrates the utility of Raman spectroscopy for screening the entire conversion process to generate lignocellulosic ethanol.     

Fermentation condition outweighed truffle species in affecting volatile organic compounds analyzed by chromatographic fingerprint system

The influences of fermentation conditions and truffle species (i.e., Tuber melanosporum, Tuber sinense, Tuber indicum, and Tuber aestivum) on the volatile organic compounds (VOCs) originated from truffle fermentation mycelia were studied by using chromatographic fingerprint system for the first time. Gas chromatography combined with statistical methods including similarity analysis and hierarchical cluster analysis was applied to develop chromatographic fingerprint system for truffle VOCs evaluation. Fermentation conditions affected the VOCs from truffle fermentation mycelia much more significantly than truffle species. This indicated that it is possible to adjust the aroma of truffle fermentation mycelia similar with the natural fruiting-body through the control of fermentation process.     

An economic and environmental comparison of a biochemical and a thermochemical lignocellulosic ethanol conversion processes

With the world’s focus on rapidly deploying second generation biofuels technologies, there exists today a good deal of interest in how yields, economics, and environmental impacts of the various conversion processes of lignocellulosic biomass to transportation fuels compare. Although there is a good deal of information regarding these conversion processes, this information is typically very difficult to use on a comparison basis because different underlying assumptions, such as feedstock costs, plant size, co-product credits or assumed state of technology, have been utilized. In this study, a rigorous comparison of different biomass to transportation fuels conversion processes was performed with standard underlying economic and environmental assumptions so that exact comparisons can be made. This study looked at promising second-generation conversion processes utilizing biochemical and thermochemical gasification technologies on both a current and an achievable state of technology in 2012. The fundamental finding of this study is that although the biochemical and thermochemical processes to ethanol analyzed have their individual strengths and weaknesses, the two processes have very comparable yields, economics, and environmental impacts. Hence, this study concludes that based on this analysis there is not a distinct economic or environmental impact difference between biochemical and thermochemical gasification processes for second generation ethanol production.     

填充柱气相色谱法快速测定发酵废水提取物中丙/乙酸含量

建立了一种快速测定发酵废水及其提取物中丙/乙酸含量的气相色谱方法.采用GC9790气相色谱仪,不锈钢填充柱,FID检测器,外标法定量,色谱条件为:载气(氮气) 55 mL/min,氢气30 mL/min,空气300 mL/min,柱箱温度140 ℃,汽化室温度170 ℃,检测器温度200 ℃,进样量1 μL.丙酸保留时间4.86 min,标准曲线ρ=6.487×10-6A-8.718×10-2,线性相关系数r=0.9990,精密度RSD=2.5%,回收率92.7%～107.2%,检测限4.4×10-3 g/L.乙酸保留时间3.49 min,标准曲线ρ=1.118×10-5A+4.042×10-2,线性相关系数r=0.9997,RSD=2.1%,回收率95.3%～106.3%,检出限7.6×10-3 g/L.此方法为从发酵废水中提取丙/乙酸和发酵控制研究提供了检测手段.     

High-sensitive heat-flow calorimetry

Heat production rates of chemical reactions or of biological cultures are a valuable signal, able to provide crucial information about the system under investigation. Commercially available bench-scale calorimeters reach a sensitivity of ≈100 mW/l. This sensitivity is usually sufficient for investigations in the field of reaction engineering or for safety studies. For the investigation of processes that exhibit only small exothermic or endothermic effects on the observation of the growth of biological material, the sensitivity of the calorimeter needs to be improved. This paper describes the modifications undertaken to reach a sensitivity of a few milliwatts per liter with an RC1 from Mettler-Toledo.     

Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts

The influence of nitrogen compounds in grape musts on the content of sulphur compounds of wines was studied. Different vinifications were performed with the addition of methionine (20 mg l⁻¹) and/or cysteine (40 mg l⁻¹) to grape musts before alcoholic fermentation. Six grape musts, with different nitrogen composition, from cultivars of the ‘Vinhos Verdes’ Region, in Portugal, were used. Addition of methionine to grape musts enhanced the content of wines in 3-(methylthio)-1-propanol, acetic acid-3-(methylthio)propyl ester, 3-(methylthio)propionic acid and some unidentified sulphur compounds. Increase of cysteine concentration in musts led to the production of wines with high levels of hydrogen sulphide and cis-2-methyltetrahydro-thiophene-3-OL and also unidentified sulphur compounds; however, the content of 3-(methylthio)propionic acid in the wines decreased considerately with the addition of cysteine to grape musts. This work showed that cultivars from the Vinho Verde Region show different sulphur compound contents. Avesso wines, elaborated from grape musts with low amino acids level, presented the highest total sulphur compounds content. Wines from Azal branco and Alvarinho were characterised by high contents of 4-(methylthio)-1-butanol and 3-(methylthio)propionic acid, respectively. A high content of N-(3-(methylthio) propyl)-acetamide and dimethylsulphone characterise the Loureiro wines. In contrast, Trajadura wines, produced from a must rich in amino acids, presented a low total sulphur compounds content; however, these wines were also characterised by high concentrations of 4-(methylthio)-1-butanol, acetic acid-3-(methylthio)propyl ester and hydrogen sulphide.     

离子交换法从发酵液中提取谷氨酰胺工艺研究

本文系统地研究了７３２树脂和Ｄ３０１树脂对发酵液中谷氨酰胺的静态和动态吸附性能及影响因素，并对洗脱条件进行了研究。实验结果表明，在阳离子交换柱上有效地降低了谷氨酰胺向谷氨酸的转化，在阴离子交换柱上谷氨酰胺和谷氨酸实现彻底分离，谷氨酰胺的总收率达５６．６％。