Impact of different concentrations of alginate in alginate-yeast hydrogel biosorbent

Dyeing industry wastewater is one of the major environmental problems.Biosorption technology is regarded to be inexpensive and ecologically beneficial. Spent brewery yeastused in this researchis proposed as a promising adsorbent [1] but free cells are unsuitable due to separation problems which leads toimmobilization as an importantpartof the practical applicationof biomass biosorption. Alginate is well known;widely usedand inexpensivematerial and the extrusion technique is theeconomical and ecofriendlyencapsulation technique for immobilization with alginate as a carrier.ExcellMater Conference 2024: Innovative Biomaterials for Novel Medical Devices, Belgrade, Serbia, April 10-12, 2024

Production and techno-economic opportunities of use of whey in industrial processes

Whey represents the least utilized by-product in the Serbian food industry, although it is very nutritious and poorly used in nutrition. More than a half of nutrients present in milk are also present in whey, including proteins (around 20%), wherefore it is considered as the most valuable product in nutritive sense. The first part of the article covers the statistical results, which show the production of milk and whey (whey in different forms of sale (a product code)) that occurs during the production of cheese in Serbia (2014-2017) and they comprise the results of a realized production, supplies at the end of the year and the quantity of sales. In the second part of the article the authors compared the obtained results, which were shown during the technological-economic profitability testing of the production plants: lactose and the whey protein concentrate, a functional drink based on whey and carrot during the production of cheese, as well as the whey protein bioactive hydrolyzes described in two scenarios, A and B, which have given a positive result in industrial production. There are numerous applicable techniques for the assessment of an economic profitability. The Super Pro Designer simulation software was used in this article for the results obtained. It is equipped with a wide spectrum of processes and is a powerful tool that can be used for the mathematical assessment of economic parameters

ZP hibridi kukuruz kao sirovina za proizvodnju bioetanola

The interest in maize as an ethanol producing plant was caused by the energetic crisis and restored as early as the beginning of the 1970s. The production of bioethanol as a fuel has been expanding for the last ten years. Renew ability of maze as a raw material and growing environmental pollution by oil products represent two principal reasons for maize becoming one of the major raw materials for the energy production. According to the insight into the development of the research work on the improvement of maize utilization, the objective of the present study was set up. The objective was to observe grain quality and fitness of ZP maize hybrids of a different genetic background in order to use them in the bioethanol production. The results obtained on the chemical composition, physical and fermentable properties of grain of selected ZP maize hybrids were presented in this study.Interesovanje za kukuruz kao etanol produkujuću biljku uzrokovano je energetskom krizom i obnovljeno je još početkom 1970-ih godina. Poslednjih desetak godina proizvodnja bioetanola za gorivo je u sve većoj ekspanziji. Obnovljivost kukuruza kao sirovine i sve veća zagađenost životne sredine produktima nafte predstavljaju dva osnovna razloga da on postaje jedna od glavnih sirovina za proizvodnju energije. Sagledavajući perspektivu razvoja istraživačkog rada na unapređenju korišćenja kukuruza za cilj ovog rada je postavljeno da se ispita kvalitet zrna i pogodnost ZP hibrida kukuruza različite genetičke osnove za proizvodnju bioetanola. U radu su prikazani rezultati ispitivanja hemijskog sastava, fizičkih i fermentacionih karakteristika zrna odabranih ZP hibrida kukuruza

Poboljšanje alkoholnog vrenja obogaćenog hidrolizata kukuruznog brašna s pomoću imobiliziranog kvasca

The possibilities of improving ethanol fermentation of enzymatically obtained corn semolina hydrolyzates with alginate-immobilized yeast Saccharomyces cerevisiae var. ellipsoideus by medium supplementation with mineral salts as sources of magnesium, zinc, calcium and copper ions, and vitamins (pantothenate, thiamine, pyridoxine, biotin and inositol), separately or as combined mixtures, have been investigated. Among all tested minerals, alone or combined, the most efficient in improving ethanol productivity during fermentation of corn semolina hydrolyzates was a mixture of magnesium and zinc salts: MgSO4 (2 g/L) and ZnSO4 (0.3 g/L). Positive effects were also obtained with the addition of copper ions (CuCl2, 1 mg/L) or calcium ions (CaCl2, 40 mg/L). Among vitamins, the most effective was Ca-pantothenate (1 g/L), which caused an increase in the fermentation efficiency for approx. 8 %, compared to the control sample. Based on these results, an effective mixture of vitamins and minerals consisting of MgSO4 (2 g/L), ZnSO4 (0.3 g/L), CuCl2 (1 mg/L), Ca-pantothenate (1 g/L) and inositol (1 g/L) was arranged for the supplementation of the medium based on corn semolina hydrolyzates. The supplementation with this mixture provided an increase of the fermentation efficiency for 20 % compared to the control sample, without supplementation.Ispitivane su mogućnosti poboljšanja učinkovitosti alkoholnog vrenja enzimski dobivenih hidrolizata kukuruznog brašna s pomoću kvasca Saccharomyces cerevisae var. elipsoideus imobiliziranog na alginatnom nosaču, dodatkom mineralnih soli kao izvora magnezija, cinka, kalcija i bakra, a i vitamina (pantotenata, tiamina, piridoksina, biotina i inozitola), pojedinačno ili u obliku smjese. Među ispitivanim mineralima, pojedinačno ili u smjesi, maksimalno poboljšanje produktivnosti etanola tijekom vrenja ostvareno je sa smjesom soli magnezija i cinka od 2 g/L MgSO4 i 0,3 g/L ZnSO4. Pozitivni učinci ostvareni su pojedinačnim dodatkom iona bakra (1 mg/L CuCl2) i kalcijevih iona (40 mg/L CaCl2). Povećanje učinkovitosti vrenja od otprilike 8 % u usporedbi s kontrolnim uzorkom ostvareno je s dodatkom vitamina Ca-pantotenata (1 g/L). Na osnovi ostvarenih rezultata izabrana je smjesa vitamina i minerala: MgSO4 (2 g/L), ZnSO4 (0,3 g/L), CuCl2 (1 mg/L), Ca-pantotenat (1 g/L) i inozitol (1 g/L). S ovom smjesom minerala i vitamina povećana je djelotvornost vrenja za 20 % u usporedbi s kontrolnim uzorkom

PRODUCTION OF FUNCTIONAL BEVERAGES FROM GOAT’S WHEY

The largest part of the goat's milk is used in the manufacture of various type of cheeses, where after production remain whey which is rich source of proteins, amino acids, vitamins and minerals required for proper development and functioning of body. Currently fermented beverages made from goat’s whey are not enough present in the market and the aim of this study was to evaluate characteristics of nine different starter cultures formed from selected strains of lactic acid bacteria and bifidobacteria. Before construction of starter cultures, activity of nine selected strains was tested in goat’s whey measurement pH and titratable acidity (0SH) after 6 and 24h of fermentation. Technological characteristics of these starter cultures were compared with activity of commercial freeze dried starter culture (Lactoferm ABY-6) containing: Streptococcus salivarius ssp. thermophilus 80%, Lactobacillus acidophilus 13%, Bifidobacterium bifidum 6% and Lactobacillus delbrueckii ssp. bulgaricus 1%. Goat’s whey has proven to be a good substrate for the growth of all tested species of lactic acid bacteria and Bifidobacterium bifidum NRRL B-41410. During fermentation, in a constructed starter cultures some degree of symbiotic relationship between the corresponding species of the genus Lactobacillus and Streptococcus salivarius ssp. thermophilus was noticed, as fermentation time has been significantly reduced, in comparison with individual strains. Shortest fermentation time to reach pH 4,60, was achieved with mixed starter culture containing species Bifidobacterium bifidum and Streptococcus salivarius ssp. thermophilus and single starter culture containing Bifidobacterium bifidum, 2.25 hours and 3 hours, respectively. All the obtained fermented beverages had total number of viable cells greater than 106 cfu/ml, which is a necessary prerequisite for fermented beverage to exert probiotic effects. Fermented goat’s whey beverages had satisfactory organoleptic characteristics, and during fermentation specific goat smell and taste are alleviated which is a especially important for consumers who don’t prefer products from this type of milk

Progress in the production of bioethanol on starch-based feedstocks

Bioethanol produced from renewable biomass, such as sugar, starch, or lignocellulosic materials, is one of the alternative energy resources, which is both renewable and environmentally friendly. Although, the priority in global future ethanol production is put on lignocellulosic processing, which is considered as one of the most promising second-generation biofuel technologies, the utilizetion of lignocellulosic material for fuel ethanol is still under improvement. Sugar- based (molasses, sugar cane, sugar beet) and starch-based (corn, wheat, triticale, potato, rice, etc.) feedstock are still currently predominant at the industrial level and they are, so far, economically favorable compared to lingocelluloses. Currently, approx. 80 % of total world ethanol production is obtained from the fermentation of simple sugars by yeast. In Serbia, one of the most suitable and available agricultural raw material for the industrial ethanol production are cereals such as corn, wheat and triticale. In addition, surpluses of this feedstock are being produced in our country constantly. In this paper, a brief review of the state of the art in bioethanol production and biomass availability is given, pointing out the progress possibilities on starch-based production. The progress possibilities are discussed in the domain of feedstock choice and pretreatment, optimization of fermentation, process integration and utilization of the process byproducts

Production and costability analysis of bioactive hydrolyzates of whey protein

Due to the fact that individual whey proteins have their own unique nutritional, functional and biological characteristics, the latest research in this area draws attention to the possibility of synthesizing a wide range of bioactive compounds derived from whey proteins. There are various ways to release bioactive peptides from precursor proteins or whey parent proteins. The paper will present the production of bioactive whey protein hydrolyzates (BHPS), which exhibit high antioxidant activity, and their economic profitability of production. Research is focused on the enzymatic and microbiological process of modifying whey proteins. Whey proteins can be easily modified under mild conditions of temperature and Ph values. For the purpose of this research, two scenarios were modeled: Scenario A, which involves the use of whey, and Scenario B, which involves the use of whey protein concentrate as a protein source. The entire process for both scenarios, which includes pre-treatment, whey protein modification and product separation, was modeled using the SuperPro Desinger program, which is equipped with a wide range of processes, and can be used for mathematical evaluation of the economic performance of the process

Enriching alginate matrix used for probiotic encapsulation with whey protein concentrate or its trypsin-derived hydrolysate: Impact on antioxidant capacity and stability of fermented whey-based beverages

The present research is part of an effort to create whey-based functional food. Previously, it was concluded that proteins and peptides in an encapsulation matrix contribute to mechanical properties of beads, fermentative activity, acid and bile tolerance, and the survival of probiotics during the simulated gastrointestinal condition. This research evaluates the effects of using whey protein concentrate and trypsin hydrolysate as components of a matrix for probiotic encapsulation on the antioxidant capacity of a beverage. Carrier with hydrolysate showed better encapsulation efficiency, spherical factor, and antioxidant capacity before and after fermentation compared to the carrier with non-hydrolyzed proteins. Hydrolysis of protein used for carrier formulation positively impacts the beverage's antioxidant properties and probiotic viability during 28 days of storage. Using proteins, especially peptides, as a matrix component achieved three objectives: protection of probiotics, enrichment of products with antioxidants, and neutralization of possible bitter taste (because the bitter tasting peptides are incorporated into the matrix and as such cannot contribute to the taste of the product) that bioactive peptides usually possess

Application of whey protein and whey protein hydrolysate as protein based carrier for probiotic starter culture

The main object of study is application of whey protein concentrate (WPC) and whey protein hydrolysate (WPH) for probiotic encapsulation. The controlled enzymatic hydrolysis was applied to change technological properties of WPC what leads to obtained different carriers. Probiotic carriers (beads) were made by electrostatic extrusion. Bead properties (mechanical properties, FTIR fingerprint, cell release) and parameters of fermentation were examined. According to cell release, it can be concluded that WPH build less porous matrix with alginate than WPC. Beads with WPH contained more living cells and suffered more changes during fermentation than beads with WPC. Probiotic viability in simulated gastrointestinal conditions (SGIC) is the most critical parameter for probiotic encapsulation. Probiotic encapsulated in protein-alginate beads survived SGIC with more than 96% viable cells, compared to 37.43% for free culture. According to all examined parameters, it can be concluded that WPH builds more suitable carrier for probiotic culture than WPC

The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L.) using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748) during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH) of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive