Utjecaj miješanja na fermentaciju otpada nastalog pri proizvodnji kave s pomoću Aspergillus tamarii

Solid-state fermentation of coffee pulp with Aspergillus tamarii V12307 was carried out in laboratory scale reactors (bottle and column) to evaluate the effect of four different mixing frequencies (2.0, 2.7, 4.0 and 8.0 day^–1) on fungal growth, indirectly determined by carbon dioxide formation and the production of spores and pectin methylesterase. Coffee pulp was used as the sole source of nutrients. An increase in the fraction of bonded particles was observed in the bottle reactors after 12 h of cultivation when no mixing was applied. The use of any mixing frequency reduced the fraction of bonded particles. However, there was no significant difference in pectin methylesterase production between the mixing frequencies at the end of the fermentation. Similarly, there were no significant differences in CO2 production, oxygen uptake or sporulation, demonstrating that the mycelium was not damaged by intermittent mixing. This strategy of mixing could be used in large scale reactors in order to reduce heat and mass limitations.Fermentacija otpada nastalog pri proizvodnji kave s pomoću plijesni Aspergillus tamarii V12307 provedena je u laboratorijskim reaktorima (bocama i kolonama), te je ispitan utjecaj četiriju frekvencija miješanja (2,0; 2,7; 4,0 i 8,0 dan-1) na rast plijesni, i to indirektno, tj. mjerenjem proizvodnje ugljičnog dioksida, spora i pektin metilesteraze. Otpad nastao pri proizvodnji kave upotrijebljen je kao jedini izvor hranjiva. Povećanje udjela vezanih čestica primijećeno je nakon 12 sati uzgoja u bocama bez miješanja. Miješanje je smanjilo udjel vezanih čestica, ali nije bitno utjecalo na proizvodnju pektin metilesteraze. Također nije utjecalo na proizvodnju CO2, potrošnju kisika ili sporulaciju, što znači da povremeno miješanje supstrata nije oštetilo micelij plijesni. Takvim se miješanjem mogu smanjiti ograničenja u prijenosu topline i mase u industrijskim reaktorima

Why Solid-State Fermentation Seems to be Resistant to Catabolite Repression?

U ovom radu je dan kritički pregled fenomena otpornosti sinteze enzima na kataboličku represiju pri rastu na čvrstoj podlozi (SSF). U radu se raspravlja o praktičnoj i teorijskoj važnosti tog fenomena. Iznose se ideje koje bi ga objasnile, poput moguće prisutnosti mikroskopskih gradijenata u masi staničnih agregata, ili promjene propusnosti stanica za šećere, koje bi objasnile činjenicu da prisutnost 100 g šećera /L u čvrstoj podlozi tijekom rasta sprječava pojavu kataboličke represije, unatoč tome što u konvencionalnom submerznom uzgoju pri koncentraciji šećera većoj od 10 g/L nastaje jaka inhibicija inducibilnih enzima. Predstavljena su dva alternativna matematička modela za objašnjenje provedivosti tih hipoteza, ali i za planiranje budućih pokusa kako bi se objasnila mikroskopska fiziologija rasta na čvrstoj podlozi. Obje hipoteze objašnjavaju fenomen, ali samo ako se lokalna difuznost ili propusnost šećera tijekom rasta na čvrstoj podlozi toliko promijeni da je različita od one u submerznom uzgoju.A critical review of the phenomenon of resistance to catabolite repression of enzyme synthesis by solid-state fermentation (SSF) has been made. The practical and theoretical importance of such phenomenon is commented, together with the current ideas to explain it. Namely, the possible existence of microscopic gradients within the mass of cell aggregates, or the changes in cell permeability to sugars, which would explain the fact that no catabolite repression is observed in SSF when sugar concentration is as high as 100 g/L, despite the fact that in conventional submerged fermentation (SmF) strong inhibition of inducible enzymes is observed whenever sugar concentration is higher than 10 g/L. Two alternative mathematical models are presented in order to explore the feasibility of those hypotheses, but also to help the planning of future experiments in order to understand the microscopic physiology of SSF. A priori, both hypotheses will explain the phenomenon, but only if the local diffusivity or permeability of sugars in SSF have changed in various orders of magnitude as compared to the observed magnitudes in SmF systems

Enzymatic extraction of hydroxycinnamic acids from coffee pulp

Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties. In this work, enzymatic extraction has been studied in order to extract high value-added products like hydroxycinnamic acids from coffee pulp. A commercial pectinase and enzyme extract produced by Rhizomucor pusillus strain 23aIV in solid-state fermentation using olive oil or coffee pulp (CP) as an inducer of the feruloyl esterase activity were evaluated separately and mixed. The total content (covalently linked and free) of ferulic, caffeic, p-coumaric and chlorogenic acids was 5276 mg per kg of coffee pulp. Distribution was as follows (in %): chlorogenic acid 58.7, caffeic acid 37.6, ferulic acid 2.1 and p-coumaric acid 1.5. Most of the hydroxycinnamic acids were covalently bound to the cell wall (in %): p-coumaric acid 97.2, caffeic acid 94.4, chlorogenic acid 76.9 and ferulic acid 73.4. The content of covalently linked hydroxycinnamic acid was used to calculate the enzyme extraction yield. The maximum carbon dioxide rate for the solid-state fermentation using olive oil as an inducer was higher and it was reached in a short cultivation time. Nevertheless, the feruloyl esterase (FAE) activity (units per mg of protein) obtained in the fermentation using CP as an inducer was 31.8 % higher in comparison with that obtained in the fermentation using olive oil as the inducer. To our knowledge, this is the first report indicating the composition of both esterified and free ferulic, caffeic, p-coumaric and chlorogenic acids in coffee pulp. The highest yield of extraction of hydroxycinnamic acids was obtained by mixing the produced enzyme extract using coffee pulp as an inducer and a commercial pectinase. Extraction yields were as follows (in %): chlorogenic acid 54.4, ferulic acid 19.8, p-coumaric acid 7.2 and caffeic acid 2.3. An important increase in the added value of coffee pulp was mainly due to the extraction of chlorogenic acid

Enzimska ekstrakcija hidroksicinamičnih kiselina iz otpada nastalog pri proizvodnji kave

Ferulic, caffeic, p-coumaric and chlorogenic acids are classified as hydroxycinnamic acids, presenting anticarcinogenic, anti-inflammatory and antioxidant properties. In this work, enzymatic extraction has been studied in order to extract high value-added products like hydroxycinnamic acids from coffee pulp. A commercial pectinase and enzyme extract produced by Rhizomucor pusillus strain 23aIV in solid-state fermentation using olive oil or coffee pulp (CP) as an inducer of the feruloyl esterase activity were evaluated separately and mixed. The total content (covalently linked and free) of ferulic, caffeic, p-coumaric and chlorogenic acids was 5276 mg per kg of coffee pulp. Distribution was as follows (in %): chlorogenic acid 58.7, caffeic acid 37.6, ferulic acid 2.1 and p-coumaric acid 1.5. Most of the hydroxycinnamic acids were covalently bound to the cell wall (in %): p-coumaric acid 97.2, caffeic acid 94.4, chlorogenic acid 76.9 and ferulic acid 73.4. The content of covalently linked hydroxycinnamic acid was used to calculate the enzyme extraction yield. The maximum carbon dioxide rate for the solid-state fermentation using olive oil as an inducer was higher and it was reached in a short cultivation time. Nevertheless, the feruloyl esterase (FAE) activity (units per mg of protein) obtained in the fermentation using CP as an inducer was 31.8 % higher in comparison with that obtained in the fermentation using olive oil as the inducer. To our knowledge, this is the first report indicating the composition of both esterified and free ferulic, caffeic, p-coumaric and chlorogenic acids in coffee pulp. The highest yield of extraction of hydroxycinnamic acids was obtained by mixing the produced enzyme extract using coffee pulp as an inducer and a commercial pectinase. Extraction yields were as follows (in %): chlorogenic acid 54.4, ferulic acid 19.8, p-coumaric acid 7.2 and caffeic acid 2.3. An important increase in the added value of coffee pulp was mainly due to the extraction of chlorogenic acid.Ferulinska, kafeinska, p-kumarinska i klorogena kiselina pripadaju u hidroksicinamične kiseline, koje imaju antikarcinogena, protuupalna i antioksidativna svojstva. U radu je ispitana enzimska ekstrakcija hidroksicinamičnih kiselina iz otpada nastalog pri proizvodnji kave. Upotrijebljene su, zasebno i u smjesi, komercijalna pektinaza te enzimski esktrakt dobiven fermentacijom na čvrstoj podlozi od maslinovog ulja ili otpada nastalog pri proizvodnji kave (da bi se potaknula aktivnost feruloil esteraze), s pomoću Rhizomucor pusillus 23aIV. Ukupni je udio kovalentno vezanih i slobodnih hidroksicinamičnih kiselina bio 5276 mg/kg otpada. Od toga je bilo: 58,7 % klorogene; 37,6 % kafeinske; 2,1 % ferulinske i 1,5 % p-kumarinske kiseline. Većina je hidroksicinamičnih kiselina bila kovalentno vezana za staničnu stijenku, i to: 97,2 % p-kumarinske; 94,4 % kafeinske; 76,9 % klorogene i 73,4 % ferulinske kiseline. Pomoću udjela kovalentno vezanih hidroksicinamičnih kiselina izračunat je prinos ekstrahiranog enzima. Maksimalni je udio fermentacijom proizvedenog CO2 postignut na čvrstoj podlozi od maslinovog ulja, i to za kraće vrijeme nego na podlozi od otpada nastalog pri proizvodnje kave, iako je feruloil esteraza proizvedena primjenom ove druge podloge pokazala aktivnost veću za 31,8 %. Prema spoznajama autora ovo je prvo istraživanje u kojem su određeni udjeli vezanih i slobodnih hidroksicinamičnih kiselina u otpadu nastalom pri proizvodnji kave. Najveći je prinos ekstrakcije hidroksicinamičnih kiselina postignut primjenom komercijalne pektinaze i enzimskog ekstrakta. Pritom je izdvojeno 54,4 % klorogene; 19,8 % ferulinske; 7,2 % p-kumarinske i 2,3 % kafeinske kiseline, pa je zaključeno da je ovaj postupak dobar za ekstrakciju klorogene kiseline

Challenges of accessibility of a community heritage tourist route: The Route of the Caste War

This article presents the results of an accessibility analysis of The Caste War Route (RGC), prior to its commercialization as a community heritage product. The analysis consists of a diagnosis of the resource to establish destination-planning strategies. The accessibility diagnosis goes beyond adapting physical spaces for transit, considering that the resource is accessible to all types of people, including economic, spatial and temporal accessibility, criteria on which the research focuses. The diagnosis was prepared through a multidisciplinary investigation that collected information from different sectors with qualitative and quantitative tools that combined the recording of data and the opinion of the residents of the area, key informants; Government officials, museum workers, tourism service providers, non-governmental organizations and visitors were included in this research. Accessibility is a multivariate concept; its analysis required an instrument with cultural indicators distributed in categories, which provides objective, rigorous and relevant information. The research approach was qualitative, including Participatory Action Research and ethnographic techniques such as participant observation (PAR), interviews and document review as part of the process. It is necessary to propose promotional strategies focused on rural cultural products, that disseminate the sites and activities considered heritage by the community, and that the inhabitants are willing to share with visitors, so that local hosts are the ones who offer this service. The necessary strategies are the equal participation and involvement of women and men, the participation of students and academics in training courses and orientation to local service providers. These products face important challenges: they must differentiate themselves from others to build a unique local identity, and at the same time, form alliances with other local communities to create and strengthen local tourism products and services to create a complete touristic experience versus isolated experiences in individual communities. Achieving integration is essential for a successful project and the regional growth and development of the localities involved

Análisis curricular del bachillerato general por competencias de la Universidad de Guadalajara.un enfoque desde la teoria de redes

Se reporta un estudio curricular de un programa de Bachillerato general por competencias (BGC) que se desarrolla en la Universidad de Guadalajara. El análisis se llevó a cabo con los postulados teóricos y las herramientas metodológicas que ofrece la Teoría de Redes. La idea clave fue comprimir el mapa curricular del BGC, de tres años para ser cursado en dos, en modalidades no convencionales. El resultado del análisis permitió condensar 44 unidades de aprendizaje en 20, divididas en 7 áreas (Comprensión del ser humano y ciudadanía A y B, Comunicación A y B, Pensamiento matemático, Comprensión de la naturaleza, Formación para el bienestar), ya preestablecidas en la reforma curricular del BGC. La integración se logró mediante el uso de índices propios del análisis de redes lo que permitió determinar la afinidad entre las unidades de aprendizaje para integrarlas. Con este estudio se obtuvieron algunos parámetros para un mejor entendimiento de la interdisciplinaridad. Palabras clave: análisis curricular; análisis de redes; competencias; interdisciplinariedad.  CURRICULAR ANALYSIS OF GENERAL HIGHSCHOOL PER SKILLS BY THE UNIVERSIDAD DE GUADALAJARA. AN APPROACH FROM THE NETWORK THEORY ABSTRACT This research reveals a curricular study of a general highschool program per skills (HPS) developed in the Universidad de Guadalajara. The analysis was made with theoretical postulates and methodological tools that the Network Theory offers. The basic idea was to compress the original curricular map of HPS from three years to two, in non-conventional modalities. The results of the analysis allowed to condense 44 units of learning in 20 units, divided in 7 areas (Comprehension of the human being and citizenship A and B, Communication A and B, Mathematical thinking, comprehension of Nature, formation for welfare), once reestablished in the curricular reform of the HPS. The integration was raised through the use of rates familiarized with network analysis, which allowed determining the affinity between the learning units to integrate them. This study provided some parameters for a better understanding of the interdiscipleness.   Keywords: curricular analysis; network analysis; skills; interdiscipleness. ANALYSE DES PROGRAMMES D’ÉTUDE DU BACALAURÉAT GÉNÉRAL PAR COMPÉTENCES FAIT À L’UNIVERSIDAD DE GUADALAJARA.  UNE APPROCHE DEPUIS LA THÉORIE DES RÉSEAUX RÉSUMÉ L’on rapporte une étude de gestion éducative. On analyse un programme de baccalauréat général par compétences qui se développe à l’Universidad de Guadalajara. L’analyse se fait avec les postulats théoriques et les instruments méthodologiques qui offre la Théorie des Réseaux. L’idée clé a été celle de synthétiser le programme d’étude de trois ans pour qu’il soit suivie en deux, dans des modalités non conventionnelles. Le résultat de l’analyse a permis de condenser 44 unités d’apprentissage en 20, divisées en 7 domaines(Compréhension de l’être humain et citoyenneté A et B, Communication A et B, Pensée mathématique, Compréhension de la nature, Formation pour le bien être) déjà préétablis dans la réforme du Programme de Baccalauréat Général. L’intégration a réussi grâce à l’aide des indices propres de l’analyse de réseaux, ce qui a permis de déterminer l’affinité entre les unités d’apprentissage pour les intégrer. Avec cette étude l’on a obtenu quelques paramètres pour une meilleure compréhension de l’interdisciplinarité. Mots clé: analyse des programmes d’étude; analyse de réseaux; compétences;interdisciplinarité  

Apple pomace powder as natural food ingredient in bakery jams

The aim of the present study was to investigate whether apple pomace powder produced by a simple drying method is suitable for replacing pectin in bakery jam products. Rheological properties of bakery jams were tested by oscillatory tests using amplitude sweep method. Apple pomace addition decreased gel strength and stability of bakery jams, while 12-month storage increased the gel strength of samples. Based on our results, dried apple pomace powder seems to be suitable to replace pectin up to 40% without changing rheological properties of bakery jams

Optimisation of biomass, exopolysaccharide and intracellular polysaccharide production from the mycelium of an identified Ganoderma lucidum strain QRS 5120 using response surface methodology

Wild-cultivated medicinal mushroom Ganoderma lucidum was morphologically identified and sequenced using phylogenetic software. In submerged-liquid fermentation (SLF), biomass, exopolysaccharide (EPS) and intracellular polysaccharide (IPS) production of the identified G. lucidum was optimised based on initial pH, starting glucose concentration and agitation rate parameters using response surface methodology (RSM). Molecularly, the G. lucidum strain QRS 5120 generated 637 base pairs, which was commensurate with related Ganoderma species. In RSM, by applying central composite design (CCD), a polynomial model was fitted to the experimental data and was found to be significant in all parameters investigated. The strongest effect (p lt 0.0001) was observed for initial pH for biomass, EPS and IPS production, while agitation showed a significant value (p lt 0.005) for biomass. By applying the optimized conditions, the model was validated and generated 5.12 g/L of biomass (initial pH 4.01, 32.09 g/L of glucose and 102 rpm), 2.49 g/L EPS (initial pH 4, 24.25 g/L of glucose and 110 rpm) and 1.52 g/L of IPS (and initial pH 4, 40.43 g/L of glucose, 103 rpm) in 500 mL shake flask fermentation. The optimized parameters can be upscaled for efficient biomass, EPS and IPS production using G. lucidum