Xanthan gum production by X. Campestris ATCC 13951 using deproteinated cheese whey

A goma xantana é um biopolímero microbiano producido pela bactéria Xanthomonas. O presente trabalho teve como objetivo estudar a produção de goma xantana por processo fermentativo utilizando a linhagem X. campestris ATCC 13951 e como fonte de carbono: soro de queijo desproteinado suplementado com extrato de levedura e sulfato de amônia como fontes de nitrogênio; soro de queijo desproteinado suplementado só com extrato de levedura como fonte de nitrogênio e só soro de queijo desproteinado sem suplementos, tempo de fermentação de 72h para os três meios. Dos meios em análise aquele constituido apenas por soro de queijo desproteinado, atingiu o maior rendimento com valor de 58% e a melhor qualidade de goma.Xantan gum is a biopolimer produced by bacteria from the generous Xantomonas. The objective of this work was to study the xantan gum production using the X. campestris ATCC 13591 and deproteined cheese whey, deproteined cheese whey supplemented with yeast extract and deproteined cheese whey supplemente with yeast extract and ammonium sulphate as nitrogen source during 72 hours of fermentation. The best result was found when the medium was not supplemented, reaching yield of 58% and good quality of the gum.La goma xantana es un biopolímero microbiano producido por la bacteria Xanthomonas. El presente trabajo tuvo como objetivo estudiar la producción de goma xantana por proceso fermentativo utilizando linaje X. campestris ATCC 13951 y como fuente de carbono: suero de queso desproteinizado adicionado de extracto de levadura y sulfato de amonio como fuentes de nitrógeno; suero de queso desproteinizado adicionado solo con extracto de levadura como fuente de nitrógeno y como tercer medio el propio suero de queso desproteinizado; tiempo de fermentación de 72h para los tres medios. De los medios evaluados aquel constituido únicamente por el propio suero de queso desproteinizado, alcanzó el mayor rendimiento con un valor de 58% y la mejor calidad de goma

Xanthan gum production by X. Campestris ATCC 13951 using deproteinated cheese whey

A goma xantana é um biopolímero microbiano producido pela bactéria Xanthomonas. O presente trabalho teve como objetivo estudar a produção de goma xantana por processo fermentativo utilizando a linhagem X. campestris ATCC 13951 e como fonte de carbono: soro de queijo desproteinado suplementado com extrato de levedura e sulfato de amônia como fontes de nitrogênio; soro de queijo desproteinado suplementado só com extrato de levedura como fonte de nitrogênio e só soro de queijo desproteinado sem suplementos, tempo de fermentação de 72h para os três meios. Dos meios em análise aquele constituido apenas por soro de queijo desproteinado, atingiu o maior rendimento com valor de 58% e a melhor qualidade de goma.Xantan gum is a biopolimer produced by bacteria from the generous Xantomonas. The objective of this work was to study the xantan gum production using the X. campestris ATCC 13591 and deproteined cheese whey, deproteined cheese whey supplemented with yeast extract and deproteined cheese whey supplemente with yeast extract and ammonium sulphate as nitrogen source during 72 hours of fermentation. The best result was found when the medium was not supplemented, reaching yield of 58% and good quality of the gum.La goma xantana es un biopolímero microbiano producido por la bacteria Xanthomonas. El presente trabajo tuvo como objetivo estudiar la producción de goma xantana por proceso fermentativo utilizando linaje X. campestris ATCC 13951 y como fuente de carbono: suero de queso desproteinizado adicionado de extracto de levadura y sulfato de amonio como fuentes de nitrógeno; suero de queso desproteinizado adicionado solo con extracto de levadura como fuente de nitrógeno y como tercer medio el propio suero de queso desproteinizado; tiempo de fermentación de 72h para los tres medios. De los medios evaluados aquel constituido únicamente por el propio suero de queso desproteinizado, alcanzó el mayor rendimiento con un valor de 58% y la mejor calidad de goma

Performance of the sequencing batch reactor to promote poultry wastewater nitrogen and COD reduction

Nitrification and denitrification of poultry wastewater treated in a sequencing batch reactor was studied. The reactor was constructed with a glass tube, having a useful volume of 4 L, with a jacket for temperature control, and with porous stone at the bottom to promote aeration. The experimental results showed that the best operational strategy occurred when the following conditions were used: 500 mL of thickened sludge to simulate the treatment end, feed flow rate of 1.1 L/h, dissolved oxygen concentration of up to 5 mg/L during the aerobic reaction, and next to zero at the anoxic phase. Thus the cycle consisting of the following phases: 4 h aerated fill, 7.25 h aerated reaction, and 1 h settling. In this conditions, the reduction of ammonia, nitrite, nitrate, COD, and phosphorus were 87%, 67%, 75%, 74% and 86% at 25oC, respectively.

Nisin Production From Lactococcus Lactis A.t.c.c. 7962 Using Supplemented Whey Permeate

The influence of pH control and aeration (20% dissolved oxygen) on nisin production in a supplemented cheese whey permeate was examined during batch fermentation with Lactococcus lactis subsp. lactis A.T.C.C. 7962. A maximum nisin activity of 5280 i.u./ml of medium was observed in the raw extract of nisin after 9 h of fermentation with a constant pH at 4.9. However, the fermentation was continued until 24 h, when a decrease in the nisin activity was observed. The pH control did not influence the nisin production and aeration of the culture medium increased cell growth (biomass) but not nisin activity. The yeast Kluyveromyces marxianus, used as an alternative method to control pH, has not been efficient.342103107Gonzáles Siso, M.I., (1996) Biores. Technol., 57, pp. 1-11De Vuyst, L., Vandamme, E.J., (1994) Bacteriocins of Lactic Acid Bacteria Microbiology. Genetics and Applications, pp. 151-221. , Blackie Academic and Professional, LondonDelves-Broughton, J., (1990) Food Technol., pp. 100-112. , NovemberDelves-Broughton, J., Blackburn, P., Evans, R.J., Hugenholtz, J., (1996) Antonie van Leeuwenhoek, 69, pp. 193-202Hurst, A., (1981) Adv. Appl. Microbiol., 27, pp. 85-123Amiali, M.N., Lacroix, C., Simard, R.E., (1998) World J. Microbiol. Biotechnol., 14, pp. 887-894Liao, C., Youself, A.E., Richter, E.R., Chism, G.W., (1993) J. Food Protection, 58, pp. 430-433Somogy, M., (1945) J. Biol. Chem., 160, pp. 69-73Berridge, N.J., Barret, J., (1952) J. Gen. Microbiol., 6, pp. 14-20Hickmann Flôres, S., (2000), Ph.D Thesis, Faculdade de Engenharia de Alimentos, UNICAMP, BrasilShimizu, H., Mizuguchi, T., Tanaka, E., Shioya, S., (1999) Appl. Environ. Microbiol., 65, pp. 3134-3141De Vuyst, L., Vandamme, E.J., (1992) J. Gen. Microbiol., 138, pp. 571-578Lucey, C.A., Condon, S., (1986) J. Gen. Microbiol., 132, pp. 1789-1796Chinachoti, N., Zaima, T., Matsusaki, H., Sonomoto, K., Ishizaki, A., (1997) J. Fac. Agr. Kyushu Univ., 43, pp. 437-44

Evaluation of lipase from Burkholderia cepacia immobilized in alginate beads and application in the synthesis of banana flavor (isoamyl acetate)

The alginate in bead forms was used to immobilize Burkholderia cepacia lipase. The microencapsulation technique for lipase entrapment was a 2% (w/v) of sodium alginate concentration prepared by ionic gelation using calcium chloride as the cross-linking agent in a gelling solution. The beads were tested in different solvents as acetone, chloroform, toluene, n-hexane, and n-heptane. Over a 5-day period (120 h), the n-heptane maintained the reasonable (excellent) residual activity of the immobilized lipase. Morphological studies on reused beads and new beads were performed. All beads for isoamyl acetate yield were tested. The reused bead leaches substantially, with a maximum ester yield of 92%. With modifications in the molar ratios, the synthesis of banana flavor (isoamyl acetate) was performed in both the alcohol per acid and acid per alcohol excesses20512333FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP2011/19394-