Chain Elongation with Reactor Microbiomes: Open-Culture Biotechnology To Produce Biochemicals

Chain elongation into medium-chain carboxylates, such as n-caproate and n-caprylate, with ethanol as an electron donor and with open cultures of microbial consortia (i.e., reactor microbiomes) under anaerobic conditions is being developed as a biotechnological production platform. The goal is to use the high thermodynamic efficiency of anaerobic fermentation to convert organic biomass or organic wastes into valuable biochemicals that can be extracted. Several liter-scale studies have been completed and a first pilot-plant study is underway. However, the underlying microbial pathways are not always well understood. In addition, an interdisciplinary approach with knowledge from fields ranging from microbiology and chemical separations to biochemistry and environmental engineering is required. To bring together research from different fields, we reviewed the literature starting with the microbiology and ending with the bioprocess engineering studies that already have been performed. Because understanding the microbial pathways is so important to predict and steer performance, we delved into a stoichiometric and thermodynamic model that sheds light on the effect of substrate ratios and environmental conditions on product formation. Finally, we ended with an outloo

The physics behind the fizz in champagne and sparkling wines

Bubbles in a glass of champagne may seem like the acme of frivolity to most of people, but in fact they may rather be considered as a fantastic playground for any physicist. Actually, the so-called effervescence process, which enlivens champagne and sparkling wines tasting, is the result of the fine interplay between CO2 dissolved gas molecules, tiny air pockets trapped within microscopic particles during the pouring process, and some both glass and liquid properties. Results obtained concerning the various steps where the CO2 molecule plays a role (from its ingestion in the liquid phase during the fermentation process to its progressive release in the headspace above the tasting glass as bubbles collapse) are gathered and synthesized to propose a self-consistent and global overview of how gaseous and dissolved CO2 impact champagne and sparkling wine science. Physicochemical processes behind the nucleation, rise, and burst of gaseous CO2 bubbles found in glasses poured with champagne and sparkling wines are depicted. Those phenomena observed in close-up through high-speed photography are often visually appealing. I hope that your enjoyment of champagne will be enhanced after reading this fully illustrated review dedicated to the science hidden right under your nose each time you enjoy a glass of champagne. Gérard Liger-Belair: He received his PhD in physical sciences in 2001 from the University of Reims, in France. He received an associate professor position at the University of Reims in 2002, and a full professor position, in 2007, in the same University. He has been researching the physics and chemistry behind the bubbling properties of champagne and sparkling wines for several years. His current interests include the science of bubbles, foams and thin films, and their broad interdisciplinary applications. He is the author of several academic and popular science books. His first book, Uncorked: the science of champagne, published by Princeton University Press, won the 2004 award for the Best Professional/Scholarly Book in Physics from the Association of American Publishers