Displaying publications 1 - 20 of 458 in total

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  1. Solid-state fermentation of soybean residues for bioflocculant production in a pilot-scale bioreactor system
    Zulkeflee Z, Sánchez A
    Water Sci Technol, 2014;70(6):1032-9.
    PMID: 25259492 DOI: 10.2166/wst.2014.329
    An innovative approach using soybean residues for the production of bioflocculants through solid-state fermentation was carried out in 4.5 L near-to-adiabatic bioreactors at pilot-scale level. An added inoculum of the strain Bacillus subtilis UPMB13 was tested in comparison with control reactors without any inoculation after the thermophilic phase of the fermentation. The flocculating performances of the extracted bioflocculants were tested on kaolin suspensions, and crude bioflocculants were obtained from 20 g of fermented substrate through ethanol precipitation. The production of bioflocculants was observed to be higher during the death phase of microbial growth. The bioflocculants were observed to be granular in nature and consisted of hydroxyl, carboxyl and methoxyl groups that aid in their flocculating performance. The results show the vast potential of the idea of using wastes to produce bioactive materials that can replace the current dependence on chemicals, for future prospect in water treatment applications.
    Matched MeSH terms: Fermentation
  2. Fulltext In vitro characterization and in vivo toxicity, antioxidant and immunomodulatory effect of fermented foods; Xeniji™
    Zulkawi N, Ng KH, Zamberi R, Yeap SK, Satharasinghe D, Jaganath IB, et al.
    BMC Complement Altern Med, 2017 Jun 30;17(1):344.
    PMID: 28666436 DOI: 10.1186/s12906-017-1845-6
    BACKGROUND: Xeniji, produced by fermenting various types of foods with lactic acid bacteria and yeast, has been commonly consumed as functional food. However, nutrition value, bioactivities and safety of different fermented products maybe varies.

    METHODS: Organic acid and antioxidant profiles of Xeniji fermented foods were evaluated. Moreover, oral acute (5 g/kg body weight) and subchronic toxicity (0.1, 1 and 2 g/kg body weight) of Xeniji were tested on mice for 14 days and 30 days, respectively. Mortality, changes of body weight, organ weight and serum liver enzyme level were measured. Liver and spleen of mice from subchronic toxicity study were subjected to antioxidant and immunomodulation quantification.

    RESULTS: Xeniji was rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids. No mortality and significant changes of body weight and serum liver enzyme level were recorded for both oral acute and subchronic toxicity studies. Antioxidant level in the liver and immunity of Xeniji treated mice were significantly upregulated in dosage dependent manner.

    CONCLUSION: Xeniji is a fermented functional food that rich in nutrients that enhanced antioxidant and immunity of mice. Xeniji that rich in β-carotene, phytonadione, polyphenol, citric acid and essential amino acids promote antioxidant and immunity in mice without causing toxic effect.

    Matched MeSH terms: Fermentation
  3. Fulltext Selection and identification of non-pathogenic bacteria isolated from fermented pickles with antagonistic properties against two shrimp pathogens
    Zokaeifar H, Balcázar JL, Kamarudin MS, Sijam K, Arshad A, Saad CR
    J Antibiot (Tokyo), 2012 Jun;65(6):289-94.
    PMID: 22491136 DOI: 10.1038/ja.2012.17
    In this study, potential probiotic strains were isolated from fermented pickles based on antagonistic activity against two shrimp pathogens (Vibrio harveyi and Vibrio parahaemolyticus). Two strains L10 and G1 were identified by biochemical tests, followed by16S ribosomal RNA gene sequence analysis as Bacillus subtilis, and characterized by PCR amplification of repetitive bacterial DNA elements (Rep-PCR). Subsequently, B. subtilis L10 and G1 strains were tested for antibacterial activity under different physical conditions, including culture medium, salinity, pH and temperature using the agar well diffusion assay. Among the different culture media, LB broth was the most suitable medium for antibacterial production. Both strains showed the highest level of antibacterial activity against two pathogens at 30 °C and 1.0% NaCl. Under the pH conditions, strain G1 showed the greatest activity against V. harveyi at pH 7.3-8.0 and against V. parahaemolyticus at pH 6.0-8.0, whereas strain L10 showed the greatest activity against two pathogens at pH 7.3. The cell-free supernatants of both strains were treated with four different enzymes in order to characterize the antibacterial substances against V. harveyi. The result showed considerable reduction of antibacterial activity for both strains, indicating the proteinaceous nature of the antibacterial substances. A wide range of tolerance to NaCl, pH and temperature was also recorded for both strains. In addition, both strains showed no virulence effect in juvenile shrimp Litopenaeus vannamei. On the basis of these results and safety of strains to L. vannamei, they may be considered for future challenge experiments in shrimp as a very promising alternative to the use of antibiotics.
    Matched MeSH terms: Fermentation
  4. Identification of microorganisms from fermented biowaste and the potential for wastewater treatment
    Zhi Ling RL, Kong LK, Lim LH, Teo SS, Ng HS, Lan JC, et al.
    Environ Res, 2023 Feb 01;218:115013.
    PMID: 36495970 DOI: 10.1016/j.envres.2022.115013
    Food loss or waste is a far-reaching problem and has indeed become a worrying issue that is growing at an alarming rate. Fruits and vegetables are lost or wasted at the highest rate among the composition of food waste. Furthermore, the world is progressing toward sustainable development; hence, an efficient approach to valorise fruit and vegetable waste (FVW) is necessary. A simple phenotypic characterisation of microbiota isolated from the fermented FVW was conducted, and its effectiveness toward wastewater treatment was investigated. Presumptive identification suggested that yeast is dominant in this study, accounting for 85% of total isolates. At the genus level, the enriched medium's microbial community consists of Saccharomyces, Bacillus and Candida. Ammonium in the wastewater can enhance certain bacteria to grow, such as lactic acid bacteria, resulting in decreased NH4+ concentration at the end of the treatment to 0.5 mg/L. In addition, the fermented biowaste could reduce PO43- by 90% after the duration of treatment. Overall, FVW is a valuable microbial resource, and the microbial population enables a reduction in organic matter such as NH4+ and PO43-. This study helps explore the function and improve the effectiveness of utilising biowaste by understanding the microorganisms responsible for producing eco-enzyme.
    Matched MeSH terms: Fermentation
  5. Product spectrum analysis and microbial insights of medium-chain fatty acids production from waste biomass during liquor fermentation process: Effects of substrate concentrations and fermentation modes
    Zhao J, Ma H, Wu W, Ali Bacar M, Wang Q, Gao M, et al.
    Bioresour Technol, 2023 Jan;368:128375.
    PMID: 36414142 DOI: 10.1016/j.biortech.2022.128375
    Substrate toxicity would limit the upgrading of waste biomass to medium-chain fatty acids (MCFAs). In this work, two fermentation modes of electro-fermentation (EF) and traditional fermentation (TF) with different concentration of liquor fermentation waste (20%, 40%, 60%) were used for MCFAs production as well as mechanism investigation. The highest caproate (4.04 g/L) and butyrate (13.96 g/L) concentrations were obtained by EF at 40% substrate concentration. TF experiments showed that the substrate concentration above 40% severely inhibited ethanol oxidation and products formation. Compared with TF mode, the total substrates consumption and product yields under EF mode were significantly increased by 2.6%-43.5% and 54.0%-83.0%, respectively. Microbial analysis indicated that EF effectively alleviated substrate toxicity and enriched chain elongation bacteria, particularly Clostridium_sensu_stricto 12, thereby promoting ethanol oxidation and products formation. Caproiciproducens tolerated high-concentration substrates to ensure normal lactate metabolism. This study provides a new way to produce MCFAs from high concentration wastewater.
    Matched MeSH terms: Fermentation
  6. Fulltext A New Model of Alcoholic Fermentation under a Byproduct Inhibitory Effect
    Zentou H, Zainal Abidin Z, Yunus R, Awang Biak DR, Abdullah Issa M, Yahaya Pudza M
    ACS Omega, 2021 Feb 16;6(6):4137-4146.
    PMID: 33644536 DOI: 10.1021/acsomega.0c04025
    Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathematical model do describe the inhibitory effect of byproducts on alcoholic fermentation including glycerol, lactic acid, acetic acid, and succinic acid, which were reported as major byproducts during batch alcoholic fermentation. The accumulation of these byproducts during the different stages of batch fermentation has been quantified. The yields of total byproducts, glycerol, acetic acid, and succinic acid per gram of glucose were 0.0442, 0.023, 0.0155, and 0.0054, respectively. It was found that the concentration of these byproducts linearly increases with the increase in glucose concentration in the range of 25-250 g/L. The results have also showed that byproduct concentration has a significant inhibitory effect on specific growth coefficient (μ) whereas no effect was observed on the half-velocity constant (Ks). A new mathematical model of alcoholic fermentation was developed considering the byproduct inhibitory effect, which showed a good performance and more accuracy compared to the classical Monod model.
    Matched MeSH terms: Fermentation
  7. Fulltext A glutamic acid-producing lactic acid bacteria isolated from Malaysian fermented foods
    Zareian M, Ebrahimpour A, Bakar FA, Mohamed AK, Forghani B, Ab-Kadir MS, et al.
    Int J Mol Sci, 2012;13(5):5482-97.
    PMID: 22754309 DOI: 10.3390/ijms13055482
    l-glutamaic acid is the principal excitatory neurotransmitter in the brain and an important intermediate in metabolism. In the present study, lactic acid bacteria (218) were isolated from six different fermented foods as potent sources of glutamic acid producers. The presumptive bacteria were tested for their ability to synthesize glutamic acid. Out of the 35 strains showing this capability, strain MNZ was determined as the highest glutamic-acid producer. Identification tests including 16S rRNA gene sequencing and sugar assimilation ability identified the strain MNZ as Lactobacillus plantarum. The characteristics of this microorganism related to its glutamic acid-producing ability, growth rate, glucose consumption and pH profile were studied. Results revealed that glutamic acid was formed inside the cell and excreted into the extracellular medium. Glutamic acid production was found to be growth-associated and glucose significantly enhanced glutamic acid production (1.032 mmol/L) compared to other carbon sources. A concentration of 0.7% ammonium nitrate as a nitrogen source effectively enhanced glutamic acid production. To the best of our knowledge this is the first report of glutamic acid production by lactic acid bacteria. The results of this study can be further applied for developing functional foods enriched in glutamic acid and subsequently γ-amino butyric acid (GABA) as a bioactive compound.
    Matched MeSH terms: Fermentation
  8. Effect of physical and chemical properties of oil palm empty fruit bunch, decanter cake and sago pith residue on cellulases production by Trichoderma asperellum UPM1 and Aspergillus fumigatus UPM2
    Zanirun Z, Bahrin EK, Lai-Yee P, Hassan MA, Abd-Aziz S
    Appl Biochem Biotechnol, 2014 Jan;172(1):423-35.
    PMID: 24085387 DOI: 10.1007/s12010-013-0530-6
    The effect of cultivation condition of two locally isolated ascomycetes strains namely Trichoderma asperellum UPM1 and Aspergillus fumigatus UPM2 were compared in submerged and solid state fermentation. Physical evaluation on water absorption index, solubility index and chemical properties of lignin, hemicellulose and cellulose content as well as the cellulose structure on crystallinity and amorphous region of treated oil palm empty fruit bunch (OPEFB) (resulted in partial removal of lignin), sago pith residues (SPR) and oil palm decanter cake towards cellulases production were determined. Submerged fermentation shows significant cellulases production for both strains in all types of substrates. Crystallinity of cellulose and its chemical composition mainly holocellulose components was found to significantly affect the total cellulase synthesis in submerged fermentation as the higher crystallinity index, and holocellulose composition will increase cellulase production. Treated OPEFB apparently induced the total cellulases from T. asperellum UPM1 and A. fumigatus UPM2 with 0.66 U/mg FPase, 53.79 U/mg CMCase, 0.92 U/mg β-glucosidase and 0.67 U/mg FPase, 47.56 U/mg and 0.14 U/mg β-glucosidase, respectively. Physical properties of water absorption and solubility for OPEFB and SPR also had shown significant correlation on the cellulases production.
    Matched MeSH terms: Fermentation
  9. Biovanillin from agro wastes as an alternative food flavour
    Zamzuri NA, Abd-Aziz S
    J Sci Food Agric, 2013 Feb;93(3):429-38.
    PMID: 23208984 DOI: 10.1002/jsfa.5962
    This review provides an overview of biovanillin production from agro wastes as an alternative food flavour. Biovanillin is one of the widely used flavour compounds in the foods, beverages and pharmaceutical industries. An alternative production approach for biovanillin as a food flavour is hoped for due to the high and variable cost of natural vanillin as well as the limited availability of vanilla pods in the market. Natural vanillin refers to the main organic compound that is extracted from the vanilla bean, as compared to biovanillin, which is produced biologically by microorganisms from a natural precursor such as ferulic acid. Biovanillin is also reviewed as a potential bioflavour produced by microbial fermentation in an economically feasible way in the near future. In fact, we briefly discuss natural, synthetic and biovanillin and the types of agro wastes that are useful as sources for bioconversion of ferulic acid into biovanillin. The subsequent part of the review emphasizes the current application of vanillin as well as the utilization of biovanillin as an alternative food flavour. The final part summarizes biovanillin production from agro wastes that could be of benefit as a food flavour derived from potential natural precursors.
    Matched MeSH terms: Fermentation
  10. Production of lipopeptide biosurfactant in batch and fed-batch Streptomyces sp. PBD-410L cultures growing on palm oil
    Zambry NS, Rusly NS, Awang MS, Md Noh NA, Yahya ARM
    Bioprocess Biosyst Eng, 2021 Jul;44(7):1577-1592.
    PMID: 33687550 DOI: 10.1007/s00449-021-02543-5
    The present study focused on lipopeptide biosurfactant production by Streptomyces sp. PBD-410L in batch and fed-batch fermentation in a 3-L stirred-tank reactor (STR) using palm oil as a sole carbon source. In batch cultivation, the impact of bioprocessing parameters, namely aeration rate and agitation speed, was studied to improve biomass growth and lipopeptide biosurfactant production. The maximum oil spreading technique (OST) result (45 mm) which corresponds to 3.74 g/L of biosurfactant produced, was attained when the culture was agitated at 200 rpm and aeration rate of 0.5 vvm. The best aeration rate and agitation speed obtained from the batch cultivation was adopted in the fed-batch cultivation using DO-stat feeding strategy to further improve the lipopeptide biosurfactant production. The lipopeptide biosurfactant production was enhanced from 3.74 to 5.32 g/L via fed-batch fermentation mode at an initial feed rate of 0.6 mL/h compared to that in batch cultivation. This is the first report on the employment of fed-batch cultivation on the production of biosurfactant by genus Streptomyces.
    Matched MeSH terms: Fermentation
  11. The potential of resistant starch as a prebiotic
    Zaman SA, Sarbini SR
    Crit Rev Biotechnol, 2016 Jun;36(3):578-84.
    PMID: 25582732 DOI: 10.3109/07388551.2014.993590
    Resistant starch is defined as the total amount of starch and the products of starch degradation that resists digestion in the small intestine. Starches that were able to resist the digestion will arrive at the colon where they will be fermented by the gut microbiota, producing a variety of products which include short chain fatty acids that can provide a range of physiological benefits. There are several factors that could affect the resistant starch content of a carbohydrate which includes the starch granule morphology, the amylose-amylopectin ratio and its association with other food component. One of the current interests on resistant starch is their potential to be used as a prebiotic, which is a non-digestible food ingredient that benefits the host by stimulating the growth or activity of one or a limited number of beneficial bacteria in the colon. A resistant starch must fulfill three criterions to be classified as a prebiotic; resistance to the upper gastrointestinal environment, fermentation by the intestinal microbiota and selective stimulation of the growth and/or activity of the beneficial bacteria. The market of prebiotic is expected to reach USD 198 million in 2014 led by the export of oligosaccharides. Realizing this, novel carbohydrates such as resistant starch from various starch sources can contribute to the advancement of the prebiotic industry.
    Matched MeSH terms: Fermentation
  12. Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation
    Zaman MZ, Abu Bakar F, Jinap S, Bakar J
    Int J Food Microbiol, 2011 Jan 31;145(1):84-91.
    PMID: 21183239 DOI: 10.1016/j.ijfoodmicro.2010.11.031
    Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages. However, little information is available regarding the application of these bacteria in fish sauce. Hence, our study was aimed to investigate the effect of such starter cultures in reducing biogenic amines accumulation during fish sauce fermentation. Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05 isolated from fish sauce which possess amine oxidase activity were used as starter cultures in this study. Fermentation was held for 120 days at 35 °C. The pH value increased in all samples, while salt concentration remained constant throughout fermentation. Aerobic bacteria count was significantly lower (p < 0.05) in the control than in inoculated samples as a result of starter cultures addition. However, it decreased during fermentation due to the growth inhibition by high salt concentration. Proteolytic bacterial count decreased during fermentation with no significant difference (p > 0.05) among samples. These bacteria hydrolyzed protein in anchovy to produce free amino acid precursors for amines formation by decarboxylase bacteria. The presence of biogenic amines producing bacteria in this study was considered to be indigenous from raw material or contamination during fermentation, since our cultures were negative histamine producers. Amino acid histidine, arginine, lysine and tyrosine concentration decreased at different rates during fermentation as they were converted into their respective amines. In general, biogenic amines concentration namely histamine, putrescine, cadaverine and tyramine increased throughout fermentation. However, their concentrations were markedly higher (p < 0.05) in the control (without starter cultures) as compared to the samples treated with starter cultures. Histamine concentration was reduced by 27.7% and 15.4% by Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively. Both cultures could also reduce other amines during fermentation. After 120 days of fermentation, the overall biogenic amines concentration was 15.9% and 12.5% less in samples inoculated with Staphylococcus carnosus FS19 and Bacillus amyloliquefaciens FS05, respectively, as compared to control samples. These findings emphasized that application of starter cultures with amines oxidase activity in fish sauce fermentation was found to be effective in reducing biogenic amines accumulation.
    Matched MeSH terms: Fermentation*
  13. Fulltext Improved properties of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) produced by Comamonas sp. EB172 utilizing volatile fatty acids by regulating the nitrogen source
    Zakaria MR, Ariffin H, Abd-Aziz S, Hassan MA, Shirai Y
    Biomed Res Int, 2013;2013:237806.
    PMID: 24106698 DOI: 10.1155/2013/237806
    This study presents the effect of carbon to nitrogen ratio (C/N) (mol/mol) on the cell growth and poly(3-hydroxybutyrate-co-3-hydroxyvalerate) accumulation by Comamonas sp. EB172 in 2 L fermenters using volatile fatty acids (VFA) as the carbon source. This VFA was supplemented with ammonium sulphate and yeast extract in the feeding solution to achieve C/N (mol/mol) 5, 15, 25, and 34.4, respectively. By extrapolating the C/N and the source of nitrogen, the properties of the polymers can be regulated. The number average molecular weight (M n ) of P(3HB-co-3HV) copolymer reached the highest at 838 × 10(3) Da with polydispersity index (PDI) value of 1.8, when the culture broth was supplemented with yeast extract (C/N 34.4). Tensile strength and Young's modulus of the copolymer containing 6-8 mol% 3HV were in the ranges of 13-14.4 MPa and 0.26-0.34 GPa, respectively, comparable to those of polyethylene (PE). Thus, Comamonas sp. EB172 has shown promising bacterial isolates producing polyhydroxyalkanoates from renewable carbon materials.
    Matched MeSH terms: Fermentation
  14. High cell density culture of Cupriavidus necator H16 and improved biological recovery of polyhydroxyalkanoates using mealworms
    Zainab-L I, Sudesh K
    J Biotechnol, 2019 Nov 10;305:35-42.
    PMID: 31493421 DOI: 10.1016/j.jbiotec.2019.09.001
    The cost of polyhydroxyalkanoates (PHAs) can be reduced by improving their productivity and recovery. In this study, we attempted to obtain a high cell density culture from a 13 L bioreactor and subsequently improved the recently developed biological recovery process using mealworms to obtain the PHA granules. A cell dry weight of 161 g/L containing 68-70 wt% P(3HB) was obtained. The freeze-dried cells contained a significant amount of mineral salts from the culture medium which reduced the cells' palatability for the mealworms. A simple washing procedure with water was sufficient to remove the residual mineral salts and this improved the cells' consumption by up to 12.5% of the mealworms' body weight. As a result, one kilogram of mealworms consumed 125 g of the washed cells daily and 87.2 g of feacal pellets were recovered, which was almost twice the weight of the unwashed cells. In addition, it also improved the purity of the PHA in the faecal pellets to a value <90% upon washing with water to remove the water-soluble compounds. This study has demonstrated a significant improvement in the production and recovery of PHA. In addition, the resulting mealworms showed a significant increase in protein content up to 79% and a decrease in fat content down to 8.3% of its dry weight.
    Matched MeSH terms: Fermentation
  15. Immobilised Sarawak Malaysia yeast cells for production of bioethanol
    Zain MM, Kofli NT, Rozaimah S, Abdullah S
    Pak J Biol Sci, 2011 May 01;14(9):526-32.
    PMID: 22032081
    Bioethanol production using yeast has become a popular topic due to worrying depleting worldwide fuel reserve. The aim of the study was to investigate the capability of Malaysia yeast strains isolated from starter culture used in traditional fermented food and alcoholic beverages in producing Bioethanol using alginate beads entrapment method. The starter yeast consists of groups of microbes, thus the yeasts were grown in Sabouraud agar to obtain single colony called ST1 (tuak) and ST3 (tapai). The growth in Yeast Potatoes Dextrose (YPD) resulted in specific growth of ST1 at micro = 0.396 h-1 and ST3 at micro = 0.38 h-1, with maximum ethanol production of 7.36 g L-1 observed using ST1 strain. The two strains were then immobilized using calcium alginate entrapment method producing average alginate beads size of 0.51 cm and were grown in different substrates; YPD medium and Local Brown Sugar (LBS) for 8 h in flask. The maximum ethanol concentration measured after 7 h were at 6.63 and 6.59 g L-1 in YPD media and 1.54 and 1.39 g L-1in LBS media for ST1 and ST3, respectively. The use of LBS as carbon source showed higher yield of product (Yp/s), 0.59 g g-1 compared to YPD, 0.25 g g-1 in ST1 and (Yp/s), 0.54 g g-1 compared to YPD, 0.24 g g-1 in ST3 . This study indicated the possibility of using local strains (STI and ST3) to produce bioethanol via immobilization technique with local materials as substrate.
    Matched MeSH terms: Fermentation
  16. Renewable sugars from oil palm frond juice as an alternative novel fermentation feedstock for value-added products
    Zahari MA, Zakaria MR, Ariffin H, Mokhtar MN, Salihon J, Shirai Y, et al.
    Bioresour Technol, 2012 Apr;110:566-71.
    PMID: 22342083 DOI: 10.1016/j.biortech.2012.01.119
    In this paper, we report that pressed juice from oil palm frond (OPF) contained renewable sugars such as glucose, sucrose and fructose. By using a simple sugarcane press, 50% (wt/wt) of OPF juice was obtained from fresh OPF. The glucose content in the juice was 53.95±2.86g/l, which accounts for 70% of the total free sugars. We have examined the effect of various OPF juice concentrations on the production of poly(3-hydroxybutyrate), P(3HB) by Cupriavidus necator CCUG 52238(T). The cell dry mass in shake flask experiment reached 8.42g/l, with 32wt.% of P(3HB) at 30% (v/v) of OPF juice, comparable with using technical grade sugars. The biopolymer had a molecular mass, M(w) of 812kDa, with a low polydispersity index of 1.61. This result indicates that OPF juice can be used as an alternative renewable carbon source for P(3HB) production and has potential as a renewable carbon source.
    Matched MeSH terms: Fermentation*
  17. Fulltext Bioethanol production from fermentable sugar juice
    Zabed H, Faruq G, Sahu JN, Azirun MS, Hashim R, Boyce AN
    ScientificWorldJournal, 2014;2014:957102.
    PMID: 24715820 DOI: 10.1155/2014/957102
    Bioethanol production from renewable sources to be used in transportation is now an increasing demand worldwide due to continuous depletion of fossil fuels, economic and political crises, and growing concern on environmental safety. Mainly, three types of raw materials, that is, sugar juice, starchy crops, and lignocellulosic materials, are being used for this purpose. This paper will investigate ethanol production from free sugar containing juices obtained from some energy crops such as sugarcane, sugar beet, and sweet sorghum that are the most attractive choice because of their cost-effectiveness and feasibility to use. Three types of fermentation process (batch, fed-batch, and continuous) are employed in ethanol production from these sugar juices. The most common microorganism used in fermentation from its history is the yeast, especially, Saccharomyces cerevisiae, though the bacterial species Zymomonas mobilis is also potentially used nowadays for this purpose. A number of factors related to the fermentation greatly influences the process and their optimization is the key point for efficient ethanol production from these feedstocks.
    Matched MeSH terms: Fermentation*
  18. Ethanol production capability of Candida shehatae in mixed sugars and rice straw hydrolysate
    Yuvadetkun P, Boonmee M
    Sains Malaysiana, 2016;45:581-587.
    Ethanol fermentations by Candida shehatae TISTR 5843 at low (20 g/L) and high (80 g/L) sugar concentrations with various glucose to xylose ratios were investigated. Glucose was a preferred substrate as it was consumed first at a faster consumption rate. The type of sugar and ratio between glucose and xylose did not have an effect on ethanol produced. The average ethanol concentrations were 7.99 g/L when using 20 g/L sugar and 27.82 g/L when using 80 g/L sugar. Small amounts of xylitol and glycerol as by-products were presented when using 20 g/L sugar. Xylitol appeared to be the main by-product at high xylose concentration with elevated concentrations as xylose is increased. When using rice straw hydrolysate containing 34.75 g/L glucose and 21.29 g/L xylose, 19.37 g/L ethanol was produced with the ethanol yield and ethanol productivity at 0.49 g/g and 0.20 g/L.h, respectively. However, xylose was not completely consumed after fermentation was complete.
    Matched MeSH terms: Fermentation
  19. Fulltext Effects of dietary supplementation of leaves and whole plant of Andrographis paniculata on rumen fermentation, fatty acid composition and microbiota in goats
    Yusuf AL, Adeyemi KD, Samsudin AA, Goh YM, Alimon AR, Sazili AQ
    BMC Vet Res, 2017 Nov 24;13(1):349.
    PMID: 29178910 DOI: 10.1186/s12917-017-1223-0
    BACKGROUND: The nature and amount of dietary medicinal plants are known to influence rumen fermentation and nutrient digestibility in ruminants. Nonetheless, changes in nutrient digestibility and rumen metabolism in response to dietary Andrographis paniculata (AP) in goats are unknown. This study examined the effects of dietary supplementation of leaves and whole plant of AP on nutrient digestibility, rumen fermentation, fatty acids and rumen microbial population in goats. Twenty-four Boer crossbred bucks (4 months old; average body weight of 20.18 ± 0.19 kg) were randomly assigned to three dietary groups of eight goats each. The dietary treatments included a control diet (Basal diet without additive), basal diet +1.5% (w/w) Andrographis paniculata leaf powder (APL) and basal diet +1.5% (w/w) Andrographis paniculata whole plant powder (APW). The trial lasted 100 d following 14 d of adjustment.

    RESULTS: The rumen pH and concentration of propionate were greater (P 

    Matched MeSH terms: Fermentation
  20. Isolation of Bifidobacteria infantis and its antagonistic activity against ETEC 0157 and Salmonella typhimurium S-285 in weaning foods
    Yusof RM, Haque F, Ismail M, Hassan Z
    Asia Pac J Clin Nutr, 2000 Jun;9(2):130-5.
    PMID: 24394399
    Probiotic organism Bifidobacteria was isolated from the faeces of breast-fed infants at Universiti Putra Malaysia. Trypticase phytone peptone yeast extract agar (TPY) was used as a selective media for the isolation. Morphological examination of the isolates indicated that Bifidobacteria was Gram-positive rods in nature, curved with characteristics of V and Y shapes. The organisms were non-catalase producing, non-nitrate reducing, non-motile, had an absence of indole and were unable to liquify gelatin. The ratios of acetic and lactic acids were determined using high performance liquid chromatography (HPLC). Using carbohydrate fermentation profile test API-CH-50 kits, 20 Bifidobacteria strains had been identified: they were the species of Bifidobacteria infantis and two different sub-species, mainly infantis and lacentis. Based on a wide zone of inhibition, three suitable strains of B. infantis, Bifi-11, Bifi-19 and Bifi-20, were tested in weaning foods for antimicrobial activity towards two human pathogens: E. coli-0157 (World Health Organization) and Salmonella typhimurium S-285. The pH, titratable acidity of weaning foods and total colony count for Bifidobacteria, enteropathogenic Escherichia coli and S. typhimurium were recorded at 3-h intervals for 30 h. It was found that after 9 h of incubation of weaning foods, the pH declined to < 3.6 from pH 6.0, whereas titratable acidity increased from 0.026 to 0.08%. It was indicated that Bifidobacteria inhibited E. coli better than did S typhimurium due to low pH. After 24 h of incubation, approximately 98% of E. coli was inhibited by Bifidobacteria. It is suggested that the inhibitory effect of Bifidobacteria strains in weaning foods towards the growth of enteropathogenic E. coli and S. typhimurium was solely due to low pH and the production of volatile acid components by the organism.
    Matched MeSH terms: Fermentation
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