J.C. de Carvalho

The behavior of kinetic parameters in production of pectinase and xylanase by solid-state fermentation.

Solid-state fermentation (SSF) is defined as the growth of microbes without a free-flowing aqueous phase. The feasibility of using a citrus peel for producing pectinase and xylanase via the SSF process by Aspergillus niger F3 was evaluated in a 2 kg bioreactor. Different aeration conditions were tested to optimize the pectinase and xylanase production. The best air flow intensity was 1 V kg M (volumetric air flow per kilogram of medium), which allowed a sufficient amount of O2 for the microorganism growth producing 265 U/g and 65 U/g pectinases and xylanases, respectively. A mathematical model was applied to determine the different kinetic parameters related to SSF. The specific growth rate and biomass oxygen yield decreased during fermentation, whereas an increase in the maintenance coefficient for the different employed carbon sources was concurrently observed.

Influence of airflow intensity on phytase production by solid-state fermentation

Phytase production by Aspergillus niger F3 by solid state fermentation (SSF) on citrus peel was evaluated at pilot scale under different aeration conditions. The best airflow intensity was 1 VkgM (Lair kg medium(-1) min(-1)), which allowed to produce 65 units of phytases per gram in dry basis (65 Ug(-1) d.b.) as it removed the metabolic heat generated by the microorganism, Agitation did not improve heat removal. Airflow intensity was considered as scale-up criterion. When the airflow intensity was maintained at 1 VkgM for SSF with 2 and 20 kg of medium, the kinetics parameters for biomass and enzyme concentration at the end of fermentation differed by less than 2. The air flow intensity was required to maintain the temperature and cool the SSF and to provide oxygen for microbial growth. Air flow intensity is a key a factor that must be considered when scale-up of SSF is attempted.

Functional properties and health benefits of bioactive peptides derived from Spirulina: A review

ABSTRACT Bioactive peptides represent specific sequences of amino acids that have biological activity with several health effects and potential applications, which can be obtained from diverse protein sources. Spirulina, the cyanobacterium known for its high protein content and therapeutic properties, has been investigated as a potential source of bioactive peptides. Some bioactive peptides derived from Spirulina are under study for their ability to offer specific health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties. Bioactive peptide fractions from Spirulina biomass can be obtained through a series of operations, including cell lysis and protein extraction, enzymatic hydrolysis, potential bioactivity screening, fractionation, and purification. Potentially, Spirulina-derived peptide fractions can be applied as nutraceutical ingredients in foods and pharmaceuticals. This article reviews the functional properties and health benefits of bioactive peptides from Spirulina, and presents potential mechanisms by which bioactive components can be exploited in the development of novel foods with special health claims. In addition, this article describes recent developments in proteomics, bioactivity screening methods, and opportunities for designing future peptide-based foods.

Cachaça and Rum

Abstract Cachaca and rum are distilled alcoholic beverages produced in large quantities from Brazil to the Caribbean. This chapter is dedicated to showing how these spirits are made and their differences in the must production, fermentation conditions (temperature, yeast strains, fermentation schedule), and aging conditions. Many similarities and confusion between these spirits exist because of the raw material (sugarcane) and some steps of the production, but perceptible changes in organoleptic properties can show their differences. Congeners can vary greatly in function of the fermentation and aging conditions, giving each spirit its particularity.

Microbial Enzyme Factories: Current Trends in Production Processes and Commercial Aspects

Abstract Microorganisms are the main sources of the most demanded commercial enzymes. They are produced in large scale with the employment of different strains, which can be parental strains or molecularly modified. The capacity of a strain to synthesize higher concentrations of the protein of interest depends not only on the selected microorganism but on the condition of cultivation and media composition. Currently, agro-industrial by-products are viewed as potential economical feedstocks for microroganism cultivation for enzyme production serving dual purposes: to solve environmental problems and to add value to these substrates. Some aspects of enzyme synthesis are described in this chapter, including the main factors that affect the productivity. Some aspects of the enzyme’s process development, mainly hydrolases, such as cellulases, xylanases, phytases, mannanases, amylases, lipases, and others, from batch to industrial scale are reported. General downstream operations for the separation, recovery, and purification of these enzymes are also presented. Finally, the most important hydrolases produced and commercialized are also listed.Microorganisms are the main sources of the most demanded commercial enzymes. They are produced in large scale with the employment of different strains, which can be parental strains or molecularly modified. The capacity of a strain to synthesize higher concentrations of the protein of interest depends not only on the selected microorganism but on the condition of cultivation and media composition. Currently, agro-industrial by-products are viewed as potential economical feedstocks for microroganism cultivation for enzyme production serving dual purposes: to solve environmental problems and to add value to these substrates. Some aspects of enzyme synthesis are described in this chapter, including the main factors that affect the productivity. Some aspects of the enzyme’s process development, mainly hydrolases, such as cellulases, xylanases, phytases, mannanases, amylases, lipases, and others, from batch to industrial scale are reported. General downstream operations for the separation, recovery, and purification of these enzymes are also presented. Finally, the most important hydrolases produced and commercialized are also listed.

Production and Application of Polylactides

Abstract Polylactide [poly(lactic acid); PLA], a polyester, has a predominant role as a biodegradable polymer produced from natural resources. Its properties allow applications in packaging, textiles, and biomedical and pharmaceutical areas. Polymerization of lactic acid (LA) produces PLA by two methods, direct polycondensation and ring-opening polymerization. LA, an organic acid, has applications in the food, pharmaceutical, textile, and chemical industries. LA can be produced by chemical synthesis and by microbial fermentation, which offers advantages due to the production of optically highly pure LA, the utilization of renewable carbohydrate biomass, low temperature, and low energy consumption during the process. This chapter reviews studies on the properties and applications of PLA. New technologies and improvements in production are also discussed for this polymer that expands continuously its commercial application.

Approaches for the Isolation and Purification of Fermentation Products

Abstract Isolation and purification processes, also known as downstream processes, are a critical and costly step in bioprocesses. They are the appropriate sequence of separation operations, such as centrifugation, adsorption, chromatography, and drying, which will lead from a mixture of several components from the fermentation or biotransformation to a final product. This chapter briefly discusses the importance of knowing the properties of the molecules to be isolated, the driving forces, and the general aspects of classical bioseparations. After that, it discusses some heuristic strategies for linking different operations in an integrated process. Finally, new operations and trends in bioseparations, such as single-use systems and automation, are discussed.

Cell Disruption and Isolation of Intracellular Products

Abstract Cell disruption is an essential step in the production of intracellular products. It consists in permeating or opening the cell, and this can be done using several methods, usually classified as physical, chemical, or mechanical. Not all methods are suitable for large-scale processing, and each one has a different impact on the target product. This chapter discusses the need for cell permeation or disruption, presents the most common methods used in laboratory and process scales, highlights aspects that must be evaluated for choosing a cell disruption method, and briefly comments on the necessary steps following disruption and preceding purification.