Patrizia Perego

Thermodynamic study and optimization of hydrogen production by Enterobacter aerogenes

Abstract This paper investigates the influence of pH and temperature on hydrogen bioproduction by Enterobacter aerogenes (NCIMB 10102) utilizing starch hydrolysate as substrate. An optimum pH range corresponding to 6.1–6.6 is the main evidence of batch runs carried out at different pHs. An optimum value of temperature corresponding to 40°C is experimentally determined by means of batch fermentation runs carried out at different operative temperatures. A thermodynamic study, which was performed developing the Arrhenius approach, allows the estimation, for both fermentation and thermal inactivation, of the activation enthalpies (67.3 and 118.1 kJ mol −1 ) and of the correlated entropies (−0.087 and −0.46 kJ mol −1 K −1 ).

Effect of different prebiotics on the fermentation kinetics, probiotic survival and fatty acids profiles in nonfat symbiotic fermented milk.

The simultaneous effects of different binary co-cultures of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus and Bifidobacterium lactis with Streptococcus thermophilus and of different prebiotics on the production of fermented milk were investigated in this paper. In particular, we determined and compared the kinetics of acidification of milk either as such or supplemented with 4% (w/w) maltodextrin, oligofructose and polydextrose, as well as the probiotic survival, chemical composition (pH, lactose, lactic acid and protein contents), fatty acids profile and conjugate linoleic acid (CLA) content of fermented milk after storage at 4 degrees C for 24 h. Fermented milk quality was strongly influenced both by the co-culture composition and the selected prebiotic. Depending on the co-culture, prebiotic addition to milk influenced to different extent kinetic acidification parameters. All probiotic counts were stimulated by oligofructose and polydextrose, and among these B. lactis always exhibited the highest counts in all supplemented milk samples. Polydextrose addition led to the highest post-acidification. Although the contents of the main fatty acids were only barely influenced, the highest amounts of conjugated linoleic acid (38% higher than in the control) were found in milk fermented by S. thermophilus-L. acidophilus co-culture and supplemented with maltodextrin.

Fermentation of hardwood hemicellulose hydrolysate byPachysolen tannophilus, candida shehatae andPichia stipitis

SummaryHardwood hemicellulose hydrolysate has been utilized as a substrate for ethanol production. Among the three different yeasts tested, the best performances have been obtained, in decreasing order, usingPachysolen tannophilus, Candida shehatae andPichia stipitis. Several pretreatments of this raw material have been studied to improve ethanol yields; in one such pretreatment a strain ofP. tannophilus produced ethanol with a yield of 0.29 gethanol/gsugars (gP/gS); which is only 15% less than the values observed with synthetic media. Neither aeration nor acetone addition improved the fermentation of this substrate; in fact, only a marked stimulation of biomass growth has been observed at the expense of both ethanol and xylitol production.

Wood Hydrolysis and Hydrolyzate Detoxification for Subsequent Xylitol Production

This study deals with two different aspects of the transformation of lignocellulosics into xylitol: the optimization of conditions for wood hydrolysis and the setting-up of an adequate hydrolyzate detoxification procedure necessary to obtain high xylitol yields in the successive fermentation process. A comparison between the processes of wood autohydrolysis (steam explosion) and pre-hydrolysis with dilute sulfuric acid, carried out batch-wise in laboratory scale, shows comparable yields, either in terms of final concentrations of xylose and pentose sugars in the hydrolyzate or of solubilised fraction of wood. On the other hand, notwithstanding the longer time required, the pre-hydrolysis with dilute sulfuric acid produced acid hydrolyzates with lower contents of inhibiting substances (furfural, acetic acid, etc.). In order to obtain satisfactory xylitol yields from the hydrolysate produced by steam explosion, samples of this hydrolyzate were submitted to different detoxification techniques and then fermented batch-wise by a Pachysolen tannophilus strain previously adapted to this substrate. The best detoxification was performed by adding to the traditional overliming with Ca(OH)2 and sulfite reduction, three steps of a) filtration to remove insoluble substances, b) stripping of acetic acid and furfural, and c) lignin-derived compounds removal by adsorption on charcoal. The fermentation of this hydrolyzate was very effective, achieving a final xylitol concentration of 39.5 g/l from 89.0 g/l xylose after 96 h, corresponding to a volumetric productivity of 0.41 g/lh and a product yield of 0.63 g/g.

Process development of continuous hydrogen production by Enterobacter aerogenes in a packed column reactor

Abstract Hydrogen bioproduction from agro-industrial residues by Enterobacter aerogenes in a continuous packed column has been investigated and a complete reactor characterization is presented. Experimental runs carried out at different residence time, liable of interest for industrial application, showed hydrogen yields ranging from 1.36 to 3.02 mmolH2mmol−1glucose or, in other words, from 37.5% to 75% of the theoretical hydrogen yield. A simple kinetic model of cell growth, validated by experimental results and allowing the prediction of biomass concentration profile along the reactor and the optimization of superficial velocity, is suggested. By applying the developed approach to the selected operative conditions, the identification of the optimum superficial velocity v0,opt of about 2.2 cm h−1 corresponding to the maximum hydrogen evolution rate H˙2g,max, was performed.

Effects of temperature, inoculum size and starch hydrolyzate concentration on butanediol production by Bacillus licheniformis

An optimization study has been performed on 2,3-butanediol production by Bacillus licheniformis NCIMB 8059 from different carbon sources (glucose, sucrose and cornstarch hydrolyzate), alternately varying temperature (34<T<40 degrees C), inoculum size (0.5<X(0)<10 gl(-1)), and starting substrate concentration (20<S(0)<70 gl(-1)). The results of average volumetric productivity obtained from tests at variable temperature have been worked out according to Arrhenius to estimate the thermodynamic parameters of both 2,3-butanediol formation (Deltah(*)=69.5 kJ mol(-1); Deltas(*)=-0.12 kJ mol(-1)K(-1)) and thermal inactivation equilibrium (Deltah( composite function )(D)=179 kJ mol(-1); Deltas( composite function )(D)=0.73 kJ mol(-1)K(-1)). The highest butanediol yield on starting glucose (Y=0.87 mol x mol(-1)) and average diol plus acetoin productivity (nu(av)=0.58 gl(-1)h(-1)) were obtained on cornstarch hydrolyzate at T=37 degrees C, pH 6.0, X(0)=10 gl(-1); S(0)=30 gl(-1) which suggests some stimulation in this raw material of the fermentative metabolism of B. licheniformis. Therefore, cornstarch hydrolyzate can be proposed as an alternative carbon source for industrial production of 2,3-butanediol with no need for growth factor addition.

Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts

This study evaluated the effect of the supplementation of total dietary fiber from apple, banana or passion fruit processing by-products on the post-acidification, total titratable acidity, bacteria counts and fatty acid profiles in skim milk yoghurts co-fermented by four different probiotics strains: Lactobacillus acidophilus L10 and Bifidobacterium animalis subsp. lactis BL04, HN019 and B94. Apple and banana fibers increased the probiotic viability during shelf-life. All the fibers were able to increase the short chain and polyunsaturated fatty acid contents of yoghurts compared to their respective controls. A synergistic effect between the type of fiber and the probiotic strain on the conjugated linoleic acid content was observed, and the amount of α-linolenic acid was increased by banana fiber. The results of this study demonstrate, for the first time, that fruit fibers can improve the fatty acid profile of probiotic yoghurts and point out the suitability of using fibers from fruit processing the by-products to develop new high value-added fermented dairy products.

Xylitol production from hardwood hemicellulose hydrolysates by Pachysolen tannophilus, Debaryomyces hansenii, and Candida guilliermondii

Three different yeasts, Pachysolen tannophilus, Debaryomyces hansenii, and Candida guilliermondii, were evaluated to ferment xylose solutions prepared from hardwood hemicellulose hydrolysates, among which P. tannophilus proved to be the most promising microorganism. However, the presence of both lignin-derived compounds (LDC) and acetic acid rendered a poor fermentation. To enhance the fermentation kinetics, different treatments to purify the hydrolysates were studied, including overliming, charcoal adsorption for LDC removal, and evaporation for acetic acid and furfural stripping. Under the best operating conditions assayed, 39.5g/L of xylitol were achieved after 96 h of fermentation, which corresponds to a volumetric productivity of 0.41 g/L·h and a yield of product on consumed substrate of 0.63 gp/gS.

Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk.

Lactulose can be considered as a prebiotic, which is able to stimulate healthy intestinal microflora. In the present work, the use of this ingredient in fermented milk improved quality of skim milk fermented by Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis in co-culture with Streptococcus thermophilus. Compared to control fermentations without lactulose, the addition of such a prebiotic in skim milk increased the counts of all probiotics, with particular concern to B. lactis (bifidogenic effect), the acidification rate and the lactic acid acidity, and concurrently reduced the time to complete fermentation (t(pH4.5)) and the pH at the end of cold storage for 1 to 35 days.

Microbial production of biovanillin

This review aims at providing an overview on the microbial production of vanillin, a new alternative method for the production of this important flavor of the food industry, which has the potential to become economically competitive in the next future. After a brief description of the applications of vanillin in different industrial sectors and of its physicochemical properties, we described the traditional ways of providing vanillin, specifically extraction and chemical synthesis (mainly oxidation) and compared them with the new biotechnological options, i.e., biotransformations of caffeic acid, veratraldehyde and mainly ferulic acid. In the second part of the review, emphasis has been addressed to the factors most influencing the bioproduction of vanillin, specifically the age of inoculum, pH, temperature, type of co-substrate, as well as the inhibitory effects exerted either by excess substrate or product. The final part of the work summarized the downstream processes and the related unit operations involved in the recovery of vanillin from the bioconversion medium.