Highlight on the problems generated by p-coumaric acid analysis in fermentations

p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-coumaric acid. It is known that this acid is highly unstable in analysis and fermentation experiments. This paper highlights the problems occurring in p-coumaric acid analysis in wine fermentation conditions when studying its bioconversion. First, it was shown that p-coumaric acid was unstable at elevated temperature. On the other hand, it was found that in our experimental conditions p-coumaric acid reacted with ethanol. This work revealed also that the p-coumaric acid is partially adsorbed on Brettanomyces yeast, certainly on cell walls. Because of these phenomena the quantity of p-coumaric acid which can participate to the bioconversion into ethylphenol decreases

A model for pH determination during alcoholic fermentation of a grape must by Saccharomyces cerevisiae

A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. The objective at least is to determine if the pH measurement could be used for predictive control. The inputs of the model are: the temperature, the concentrations in sugars, ethanol, nitrogen compounds, mineral elements (magnesium, calcium, potassium and sodium) and main organic acids (malic acid, citric acid, acetic acid, lactic acid, succinic acid). In order to avoid uncertainties coming from the possible precipitation, we studied this opportunity on a grape must without any tartaric acid, known as forming complexes with potassium and calcium during the fermentation. The model is based on thermodynamic equilibrium of electrolytic compounds in solution. The dissociation constants depend on the temperature and the alcoholic degree of the solution. The average activity coefficients are estimated by the Debbye–H¨uckel relation. A fictive diacid is introduced in the model to represent the unmeasured residual species. The molality of hydrogen ions and thus the pH are determined by solving a non-linear algebraic equations system consisted of mass balances, chemical equilibrium equations and electroneutrality principle. Simulation results showed a good capacity of the model to represent the pH evolution during fermentation

Volatile fatty acids production from fermentation of secondary sewage sludge : a thesis presented in partial fulfillment of the requirements for the degree of Master of Engineering in Environmental Engineering

Sludge fermentation is used worldwide as an economical means to produce volatile fatty acids (VFA), which can be used as readily available carbon in biological nutrient removal (BNR) systems. In this research, secondary sludge was tested for its potential to generate VFA. Fermentation of secondary sludge was carried out in a lab-scale sequencing batch reactor (SBR). The SBR was fed with secondary sludge of 1% total solids and run with hydraulic retention time (HRT) of 48 hours and 28 hours in phase 1 (40 days) and phase 2 (12 days) respectively. The SBR produced net VFA (expressed as acetic acid) of 365 ±62.5 mg VFA HAC /I which was equivalent to a VFA yield of 0.28 ±0.05 mg VFA HAC /mg VSS feed during phase 1. A change in operating HRT from 48 hours to 28 hours led to a reduction in solids retention time (SRT) from 2.65 days to 2 days in phase 2. The reduction in SRT during phase 2 led to poor hydrolysis and hence could not support the fermentation. Net VFA generation decreased during phase 2 and reached 0 mg/I. Acetic acid was the main acid produced comprising 45% of total VFA content during the run with 48 hours HRT. The effect of total solids (TS) concentration on secondary sludge fermentation was tested using batch experiments. The batch with 2.8% TS secondary sludge showed a maximum net VFA production of 60 mg VFA HAC /I, which appeared to be superior to the 1% TS secondary sludge batch fermentation where no net VFA production observed throughout the test period. Primary sludge (3% TS) exhibited 1200 mg VFA HAC /I in a batch fermentation, which was superior to the net VFA produced during secondary sludge (2.8% TS) batch fermentation. The effects of sonication on fermentability of primary and secondary sludges were tested. A sonic power application of 0.0017 Watt/ml/min density increased soluble content of primary and secondary sludges. In batch fermentations, sonicated secondary sludge improved fermentation over unsonicated secondary sludge. A maximum net VFA production of 130 mg VFA HAC /I was observed in the secondary sludge batch fermentation. In this research work, an investigation into inhibiting VFA degradation in secondary sludge batch fermentations was also carried out. The effects of a methanogenic bacteria inhibitor (bromoethane sulfonic acid) and low pH (range of 4.02-6.07) were considered. The addition of 1 mM bromoethane sulfonic acid (BES) in secondary sludge (1% TS) batch fermentation successfully inhibited VFA degradation. pH values as low as 4.02 showed an inhibitory effect on secondary sludge (1% TS) batch fermentation which led to poor hydrolysis and hence no net VFA generated during the test period. However, low pH values reduced the VFA degradation rate in the batch fermentations. Secondary sludge used in the present research showed the potential to generate VFA. The amount of VFA produced in the present work showed the potential to improve the performance of a BNR system. Moreover, in batch fermentations, VFA generation was improved using various pre-treatments like sonication and BES addition

Maloethanolic deacidification of high acid juices during wine yeast alcoholic fermentation : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology at Massey University

Malic acid is a major acid found in grapes. In countries with cooler climates, such as New Zealand, this acid is not fully respired from grapes and will impart a sour taste on grape juices. Therefore steps must be taken to ensure deacidification of the juice or wine occurs. Deacidification is the process whereby the acidity of a juice or wine is lowered by physical, chemical or biological means. Biological methods of deacidification such as malolactic fermentation and maloethanolic fermentation involve the degradation of malic acid to other products. Malolactic fermentation is the bacterial conversion of malic acid to lactic acid and carbon dioxide and is commonly used in New Zealand wineries. Maloethanolic fermentation is the simultaneous conversion of grape sugars and malic acid to ethanol by specialized yeast strains and is the focus of this investigation. This research examines several commercially available yeast strains (Lallemand Lalvin strains 71B, ACID-, D432 and reference strains EC1118 and Red Star Montrachet (M)) and Schizosaccharomyces strain 442, for their ability to degrade malic acid during grape juice fermentation under New Zealand conditions. A Simulated Grape Juice medium was used to mimic these conditions, as well as commercial Chardonnay and Sauvignon Blanc juices. Strains 71B and D432 consistently degraded the greatest percentage of malic acid under all conditions and parameters investigated in this research. Respectively, these strains degraded malic acid by 36% and 22% of the initial concentration (7.0g/L) in industrial Chardonnay juice fermentations and by 47% and 36% of the initial concentration (3.7g/L) in industrial Sauvignon Blanc fermentations. Furthermore, in Sauvignon Blanc wines, a significant (P=0.05) difference was found between the wine made with strain 71B and all other wines. However, in Chardonnay wines, a significant difference was found between the wine made with strain D432 and all other wines. In addition, molecular genetic techniques (CHEF chromosomal banding pattern polymorphisms) were utilised to confirm yeast strain identity. from industrial fermentations. From this, it was concluded that all strains inoculated into the commercial juices were dominant at the most vigorous stage of fermentation. Factors influencing malic acid degradation were investigated in Simulated Grape Juice fermentations. These included initial concentrations of malic acid and nitrogen and the initial pH level of the juice. It was found that strains 71B and D432 degraded the greatest percentage of malic acid when the initial malic acid concentration of the juice was high (7.5g/L), the initial nitrogen concentration was low (463mg/L with proline) and an initial pH of pH 3.5. These results indicate that there is an interaction between yeast and grape variety/maturity, and that proper selection of yeast strain can be used as a tool for deacidification

Kinetic Study of Gluconic Acid Batch Fermentation by Aspergillus niger

Gluconic acid is one of interesting chemical products in industries such as detergents, leather, photographic, textile, and especially in food and pharmaceutical industries. Fermentation is an advantageous process to produce gluconic acid. Mathematical modeling is important in the design and operation of fermentation process. In fact, kinetic data must be available for modeling. The kinetic parameters of gluconic acid production by Aspergillus niger in batch culture was studied in this research at initial substrate concentration of 150, 200 and 250 g/l. The kinetic models used were logistic equation for growth, Luedeking-Piret equation for gluconic acid formation, and Luedeking-Piret-like equation for glucose consumption. The Kinetic parameters in the model were obtained by minimizing non linear least squares curve fitting

A Precision Microbiome Approach Using Sucrose for Selective Augmentation of Staphylococcus epidermidis Fermentation against Propionibacterium acnes.

Acne dysbiosis happens when there is a microbial imbalance of the over-growth of Propionibacterium acnes (P. acnes) in the acne microbiome. In our previous study, we demonstrated that Staphylococcus epidermidis (S. epidermidis, a probiotic skin bacterium) can exploit glycerol fermentation to produce short-chain fatty acids (SCFAs) which have antimicrobial activities to suppress the growth of P. acnes. Unlike glycerol, sucrose is chosen here as a selective fermentation initiator (SFI) that can specifically intensify the fermentation activity of S. epidermidis, but not P. acnes. A co-culture of P. acnes and fermenting S. epidermidis in the presence of sucrose significantly led to a reduction in the growth of P. acnes. The reduction was abolished when P. acnes was co-cultured with non-fermenting S. epidermidis. Results from nuclear magnetic resonance (NMR) analysis revealed four SCFAs (acetic acid, butyric acid, lactic acid, and succinic acid) were detectable in the media of S. epidermidis sucrose fermentation. To validate the interference of S. epidermidis sucrose fermentation with P. acnes, mouse ears were injected with both P. acnes and S. epidermidis plus sucrose or phosphate buffered saline (PBS). The level of macrophage-inflammatory protein-2 (MIP-2) and the number of P. acnes in ears injected with two bacteria plus sucrose were considerably lower than those in ears injected with two bacteria plus PBS. Our results demonstrate a precision microbiome approach by using sucrose as a SFI for S. epidermidis, holding future potential as a novel modality to equilibrate dysbiotic acne

Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions

Winemaking of musts acidified with up to 3 g/L of gypsum (CaSO4 2H2O) and tartaric acid, both individually and in combination, as well as a chemical modeling have been carried out to study the behaviour of these compounds as acidifiers. Prior to fermentation gypsum and tartaric acid reduce the pH by 0.12 and 0.17 pH units/g/L, respectively, but while gypsum does not increase the total acidity and reduces buffering power, tartaric acid shows the opposite behaviour. When these compounds were used in combination, the doses of tartaric acid necessary to reach a suitable pH were reduced. Calcium concentrations increase considerably in gypsum-acidified must, although they fell markedly after fermentation over time. Sulfate concentrations also increased, although with doses of 2 g/L they were lower than the maximum permitted level (2.5 g/L). Chemical modeling gave good results and the errors in pH predictions were less than 5% in almost all case

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor at the same time. Results obtained during the sequential culture and compared to a bacterial control medium, showed that the inhibition exerted by S. cerevisiae D strain in term of decrease of the malic acid consumption rate was mainly due to ethanol (75%) and to a peptidic fraction (25%) having an MW between 5 and 10 kDa. 0.4 g l-1 of L-malic acid was consumed in this case while 3.7 g l-1 was consumed when the co-culturewas applied. In addition, therewas no risk of increased volatile acidity during the co-culture. Therefore, the co-culture strategy was considered effective for malolactic fermentation with the yeast/bacteria pair studied

Manipulating the ensilage of wilted, unchopped grass through the use of additive treatments

peer-reviewedBaled silage composition frequently differs from that of comparable conventional precision-chop silage. The lower final concentration of fermentation products in baled silage makes it more conducive to the activities of undesirable microorganisms. Silage additives can be used to encourage beneficial microbial activity and/or inhibit detrimental microbial activity. The experiment was organised in a 2 (chop treatments) × 6 (additive treatments) × 2 (stages of ensilage) factorial arrangement of treatments (n = 3 silos/treatment) to suggest additive treatments for use in baled silage production that would help create conditions more inhibitory to the activities of undesirable microorganisms and realise an outcome comparable to precision-chop silage. Chopping the herbage prior to ensiling, in the absence of an additive treatment, improved the silage fermentation. In the unchopped herbage, where the fermentation was poorer, the lactic acid bacterial inoculant resulted in an immediate increase (P < 0.001) in lactic acid concentration and a faster decline (P < 0.001) in pH with a subsequent reduction in butyric acid (P < 0.001) and ammonia-N (P < 0.01) concentrations. When sucrose was added in addition to the lactic acid bacterial inoculant, the combined treatment had a more pronounced effect on pH, butyric acid and ammonia-N values at the end of ensilage. The formic acid based additive and the antimicrobial mixture restricted the activities of undesirable microorganisms resulting in reduced concentrations of butyric acid (P < 0.001) and ammonia-N (P < 0.01). These additives offer a potential to create conditions in baled silage more inhibitory to the activities of undesirable microorganisms.A Teagasc Walsh Fellowship Research Scholarship awarded to J. McEniry supported this study

The Comparison Between Chemical and Natural Extraction In Textile Dyeing With Indigofera

Indigo is categorized as a vat dyes, which is needs to pass a fermentation phase in the extraction process before it could be used as a textile dye due to its lack of fastener substances. Vat dyes are known to be the most solid dye with high endurances compared to other textile dyes according to how the colour will fade caused by acid or alkaline substances. The fermentation process of Indigofera dye could be done using chemical or natural ingredients. Sodium Hydrosulphite could be used in chemical fermentation, while Javanese brown sugar is used in natural fermentation for Indigo dye. This study uses comparative method with material experimental approach. Comparison between the use of Indigofera dye with natrium hydrosulphite fermentations and Indigofera dye with Javanese brown sugar fermentations will be analyzed. this study is purposed to find the advantages and disadvantages in both Indigofera dye substances made of brown sugar fermentation in the vatting process and hydrosulfite fermentation in the vatting process. the results of this study can be used as references in dyeing textile using indigofera for business people, craftsmen, artists, and students in developing their product designs. Keywords Indigofera dye, natural dyes, extraction, fermentatio