Amount Of Fermentable Sugars Research Articles

Red Macroalgae Kappaphycus alvarezii as feedstock for nutraceuticals, pharmaceuticals and fourth generation biofuel production

Biorefineries intends to utilize algal biomass and their by-products at industrial scale. The macroalgae Kappa phycus alvarezii has high content of carrageenan, which is a polysaccharide hydrocolloid, serving as a raw material for the production of third generation biofuels, food and pharma ceuticals. The aim of this study is to show that besides these products, there is the potential for the production of a fourth generation biofuel. Two strains, brown and red, were selected based on their high growth rates and productivity and were treated with 6 % KOH for extraction carrageenan extraction. The results of the chemical composition of this residue show that there is considerable amount of fermentable sugar in the carrageenan extraction residue. The glucan conversion was 100 % for both strains, and the concentrations of glucose from the brown and red strains were 13.7 and 11.5 g L−1, respectively. The results highlight the efficiency of generating a key bioproduct from carrageenan residue. This would save the carrageenan that can be used for as a food thickener as it has been used for centuries. Thus, the biorefinery of K. alvarezii can be exploited not only to produce carrageenan, but also to generate glucose for future use in biofuel production.

NADES assisted integrated biorefinery concept for pectin recovery from kinnow (Citrus reticulate) peel and strategic conversion of residual biomass to L(+) lactic acid

The present study aims to establish an integrated strategy for valorization of kinnow peel waste. A total of ten natural deep eutectic solvents (NADESs) were exploited for extraction of pectin. The highest yield of pectin enriched material was reported 35.66 % w/dw using choline chloride-Maltose based NADES. The extraction process parameters and chemical composition of NADES influenced the yield and different associated physico-chemical attributes of the pectin enriched material. All the recovered pectin enriched materials found to be composed of low methoxy pectin (degree of methylation: 18.41–40.26 %) and galacturonic acid (GalA) content was in range of 67.56–78.22 %. The Principal Component Analysis (PCA) was used to categorise isolated pectin enriched materials based on similarities and differences. The liquid fraction upon pectin extraction presented a considerable amount of fermentable sugar which was further utilized for lactic acid production by microbial intervention. The microbial strain Lactobacillus amylophilus GV6 was exploited for lactic acid fermentation where the highest yield reached 55.59 g/L. A sustainable and straight-forward biorefinery concept was developed for extraction of pectin enriched material and lactic acid production from kinnow peel waste with potential application in food and biotechnological sectors.

Genome-wide association study for lignocellulosic compounds and fermentable sugar in rice straw.

Cellulose and lignin are the two main components of secondary plant cell walls with substantial impact on stalk in the field and on straw during industrial processing. The amount of fermentable sugar that can be accessed is another important parameter affecting various industrial applications. In the present study, genetic variability of rice (Oryza sativa L.) genotypes for cellulose, lignin, and fermentable sugars contents was analyzed in rice straw. A genome-wide association study of 33,484 single nucleotide polymorphisms (SNPs) with a minor allele frequency (MAF)>0.05 was performed. The genome-wide association study identified seven, three, and three genomic regions to be significantly associated with cellulose, lignin, and fermentable sugar contents, respectively. Candidate genes in the associated genomic regions were enzymes mainly involved in cell wall metabolism. Novel SNP markers associated with cellulose were tagged to GH16, peroxidase, GT6, GT8, and CSLD2. For lignin content, Villin protein, OsWAK1/50/52/53, and GH16 were identified. For fermentable sugar content, UTP-glucose-1-phosphate uridylyltransferase, BRASSINOSTEROID INSENSITIVE 1, and receptor-like protein kinase 5 were found. The results of this study should improve our understanding of the genetic basis of the factors that might be involved in biosynthesis, turnover, and modification of major cell wall components and saccharides in rice straw.

Saccharification of Sawdust with Aspergillus Niger Cellulase

Accumulated sawdust is a major waste product produced by numerous active sawmills around the Lagos Lagoon in Nigeria. The potential of this wood waste as a resource for bio-product development through the hydrolysis of its cellulose component into glucose, a fermentable sugar is not yet appreciated. Not only is the environment exposed to this organic pollutant but the health of humans is also at risk. The cellulose content of wood sawdust from five different tropical tree species dumped along the Lagos lagoon has been saccharified with cellulase from Aspergillus niger. In order to increase the amount of fermentable sugars released from the cellulose content the various sawdust samples have been delignified with the Kraft process and hydrogen peroxide treatment prior to A. niger cellulase catalyzed degradation at incubation temperatures of 30 0C, 400C, 500C and 600C, respectively. The delignification process was successful by triggering an increase in sugar formation during cellulase catalyze hydrolyses of all waste cellulose materials with different amounts of sugar produced from the various celluloses.

Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars.

Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial strain of L. sakei was inoculated in a defined medium with ribose or glucose as the carbon source, at optimal or reduced concentrations, to evaluate its different physiological and metabolic responses in relation to different growth conditions. The results obtained with different approaches (HPLC, 1H-NMR, flow cytometry) evidenced different growth performances, amino acid consumptions and physiological states of cells in relation to the carbon source as an active response to harsh conditions. As expected, higher concentrations of sugars induced higher growth performances and the accumulation of organic acids. The low sugars amount induced the presence of dead cells, while injured cells increased with ribose. Arginine was the main amino acid depleted, especially in the presence of higher ribose, and resulted in the production of ornithine. Moreover, the 1H-NMR analysis evidenced a higher consumption of serine at the optimal sugars concentration (pyruvate production). This information can be helpful to optimize the use of these species in the industrial production of fermented sausages.

Process optimisation for saccharification and fermentation of wheat straw for the production of single cell protein

Present study demonstrates the utilisation of wheat straw for the production of SCP. Different concentrations of sulphuric acid were used at different temperatures to obtain high yield of fermentable sugars from wheat straw. Response surface methodology (RSM) was employed to optimise the different variables for the enzymatic saccharification of the hydrolysates produced using acid saccharification. The isolated fermentable sugars were used as fermentation media for production of SCP using saccharomyces cerevisiae and the process of fermentation was optimised using different starter culture concentrations and incubation times. Among the acid saccharification, 0.75% sulphuric acid at 121°C for 30 min resulted in highest amount of fermentable sugars whereas; among the enzymatic saccharification, 3.78% crude enzyme, 4.59 pH, 45°C temperature and 6.93 hours incubation time resulted in highest yield of fermentable sugars. Highest concentration of biomass (SCP) 22.3 ×107 cells/ml was observed using 2.5% starter culture concentration for 20 hours incubation.

Comparative Study of Ethanol Production from Cassava Pulp by a Mixed Culture of Amylomyces Rouxii with Zygosaccharomyces Pseudorouxii and Zymomonas Mobilis

In order to develop a procedure for production bioethanol from cassava pulp, mixed culture of Amylomyces rouxii TISTR 3667 with Zygosaccharomyces pseudorouxii TISTR 5966 or Zymomonas mobilis TISTR 550 and cellulase were evaluated. The parameters such as pH, cellulase, and cassava pulp concentration that influence on the amount of fermentable sugar were optimized by response surface methodology (RSM). Ethanol production was observed and compared to the predicted value that was calculated from the models. The models were fitted to a second-order polynomial equation. They were used to predict ethanol concentration from the use of the mixed culture of A. rouxii TISTR 3667 and Z. mobilis TISTR 550 (G2) that was higher than the amount produced using the mixed culture of A. rouxii TISTR 3667 and Zygosaccharomyces pseudorouxii TISTR 5966 (G1). The following optimum parameters were obtained: pH 6, 20% cassava pulp, and 1% cellulase for G2; and pH 4, 20% cassava pulp, and 0.55% cellulase for G1. The effect of cellulase on ethanol production, a comparative study was conducted in the fermenter by using mixed culture of A. rouxii TISTR 3667 and Z. mobilis TISTR 550. It was showed that more 15% ethanol was gained from 10% cassava pulp with 0.5% cellulase (25 g/l ethanol) compared to the system without cellulase (20 g/l). Mathematically model (equation 4) predicted the ethanol in this system near the actual value of 26.87 g/l. This study indicated that RSM is a powerful tool for optimization fermentation process by using mixed culture including cellulase. Besides these cellulase also reduced viscosity of the cassava medium and enhanced ethanol production. However this process should be more continue to study.

Pretreatment optimization of the biomass of Microcystis aeruginosa for efficient bioethanol production

Microalgae are considered to be the future promising sources of biofuels and bio products. The algal carbohydrates can be fermented to bioethanol after pretreatment process. Efficient pretreatment of the biomass is one of the major requirements for commercialization of the algal based biofuels. In present study the microalga, M. aeruginsa was used for pretreatment optimization and bioethanol production. Treatment of algal biomass with CaO before acid and/or enzymatic hydrolysis enhanced the degradation of algal cells. Monomeric sugars yield was increased more than twice when biomass was pretreated with CaO. Similarly, an increase was noted in the amount of fermentable sugars when biomass was subjected to invertase saccharification after acid or lysozyme pretreatment. Highest yield of fermentable sugars (16 mM/ml) in the centrifuged algal juice was obtained. 4 Different microorganisms’ species were used individually and in combination for converting centrifuged algal juice to bioethanol. Comparatively higher yield of bioethanol (60 mM/ml) was obtained when the fermenter microorganisms were used in combination. The results demonstrated that M. arginase biomass can be efficiently pretreated to get higher yield of fermentable sugars for enhanced yield of bioethanol production.

Leaching behavior of water-soluble carbohydrates from almond hulls

Over 58% of the dry matter content of the hulls from the commercial almond (Prunus dulcis (Miller) D.A. Webb) is soluble in warm water (50–70°C) extraction. The water-soluble extractables include useful amounts of fermentable sugars (glucose, fructose, sucrose), sugar alcohols (inositol and sorbitol), polysaccharides, and other components. Extraction rate data were taken over a range of temperatures and particle sizes (including whole hulls). Equilibrium concentrations and liquid retention data were taken over a wide solubles concentration range, enabling use of a standard leaching model for the calculation of stage-to-stage concentrations and flows in an ideal countercurrent extractor. The relations between recovery, product concentration, number of ideal stages, and ratio of solvent-to-feed were determined using the model. The data indicate that a solutes concentration of 18–20% dry matter in the concentrate liquid is attainable. Due to the nature of the native hulls to preferentially absorb water from dilute solutions, initial contact of hulls with the overhead liquid concentrate (if well below ∼18% solutes) may result in a significant enhancement of overhead concentration.

Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

Sorghum has been used in lager beer production as a source of malt and brewing adjuncts and it is viewed as an excellent choice for the production of gluten-free beers. In this research, lager beers produced from white or red sorghum malts, waxy or regular sorghum adjuncts, and β-amylase or amyloglucosidase supplementation were evaluated and compared with a control beer produced from barley malt. Worts were produced by a double-mashing procedure and brewed by typical lager fermentation. The addition of β-amylase increased the amount of fermentable sugars in the sorghum malt worts. When amyloglucosidase was added, the total sugar content was augmented 20% and the glucose content was five times higher compared with worts without exogenous enzymes. Barley and sorghum malt worts contained adequate amounts of free amino nitrogen contents. After fermentation, the barley malt beers contained approximately 1% more ethanol compared with the sorghum malt counterparts that were not supplemented with exogenous amylolytic enzymes. In beers supplemented with amyloglucosidase, the ethanol augmented 1.1% units and contents were comparable independently of the sort of malt. Fusel alcohol concentrations did not differ among treatments. The higher yields of 100% gluten-free sorghum beers were achieved when worts were supplemented with amyloglucosidase during mashing.

Production of Brewing Worts from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

Sorghum has been used in beer production despite its lower diastatic activity. However, it is viewed as an excellent choice for the production of gluten-free beers. In this research, worts produced with white or red sorghum malts and waxy or regular sorghum adjuncts, supplemented with β-amylase or amyloglucosidase, were evaluated using barley malt as control. Soaking and germination times to optimize sorghum diastatic activity were determined, and characterization of raw materials was assessed. Worts were obtained by a double-mashing procedure following combinations of malts, adjuncts, and extrinsic enzymes. Between sorghums, the red sorghum malt had the highest total amylolytic activity and yielded higher amounts of fermentable carbohydrates in worts compared with the white sorghum malt counterparts, especially when mashed with refined waxy sorghum adjuncts. Barley malt yielded up to 24% more wort adjusted to 12°P and similar free amino nitrogen and pH values compared with their counterparts produced with sorghum malts. As expected, the addition of β-amylase increased the amount of fermentable sugars in the sorghum malt worts. When amyloglucosidase was added, the total sugar content augmented 20%, the glucose content was five times higher compared with worts without exogenous enzymes, and treatments were comparable regardless of the malt type.

Improve the Recovery of Fermentable Sugar from Rice Straw by Sonication and Its Mathematical Modeling

Rice straw is waste renewable agricultural biomass, which contains sufficient amount of fermentable sugars like glucose, galactose fructose, xylose etc. These sugars can be treated with fermentation pathway to produce ethanol. Hydrolysis of pretreated rice straw in dilute sulfuric acid was investigated at different acid concentrations (0.25–0.75 % w/v), and sonication was carried out to improve the extent of sugar extraction. The current work examines the effect of sonication on extraction of total reducing sugar (TRS) and an empirical mathematical model has been established to predict it. Effects of various operating variables of sonication, including amplitude (60–100 %), cycle (0.6–1.0), treatment time (0–15 min) have been analyzed for each acid concentration. Observation shows that on optimization of the sonication conditions (100 % amplitude, 0.8 cycle and 10 min) around 90 % improvement of TRS extraction occurs at 0.5 % (w/v) acid concentration.

Effect of Amyloglucosidase on Properties of Lager Beers Produced from Sorghum Malt and Waxy Grits

A trifactorial experiment with a level of confidence of P < 0.05 was performed to study worts and lagers produced with barley or sorghum malts, refined maize (MZ), or waxy sorghum (WXSOR) grits treated during mashing with or without amyloglucosidase (AMG). Worts were produced from the different malts, type of adjunct, and enzyme treatment combinations following a double-mashing procedure. The diastatic activity levels of the barley and sorghum malts were 119 and 20°Lintner, respectively. The barley malt produced 35% more 12°Plato (°P) wort with higher amounts of free amino nitrogen and total fermentable carbohydrates compared with counterparts produced from sorghum malt. The barley malt wort contained higher amounts of maltose but lower amounts of glucose compared with the sorghum malt wort. The WXSOR grits produced worts with similar yield and properties as did the worts produced from MZ grits. AMG addition led to a 3% increment on wort yield and increased glucose from 9.3 to 21.5 g/L of wort and total fermentable sugar equivalents from 59.2 to 72.6 g/L of wort. After 144 hr of fermentation, lagers from barley malt and treated with AMG contained 1.0 and 0.25% units higher ethanol than did the counterparts produced from sorghum malt and without AMG. For AMG treated beers, nonsignificant differences in ethanol content were observed between samples mashed with barley malt and beers produced from sorghum malt and MZ grits. Results demonstrated that AMG could be used to increase the initial amount of fermentable sugars especially in sorghum mashes.

Coregulation of Starch Degradation and Dimorphism in the Yeast Saccharomyces cerevisiae

Saccharomyces cerevisiae, the exemplar unicellular eukaryote, can only survive and proliferate in its natural habitats through constant adaptation within the constraints of a dynamic ecosystem. In every cell cycle of S. cerevisiae, there is a short period in the G1 phase of the cell cycle where “sensing” transpires; if a sufficient amount of fermentable sugars is available, the cells will initiate another round of vegetative cell division. When fermentable sugars become limiting, the yeast can execute the diauxic shift, where it reprograms its metabolism to utilize nonfermentable carbon sources. S. cerevisiae can also initiate the developmental program of pseudohyphal formation and invasive growth response, when essential nutrients become limiting. S. cerevisiae shares this growth form-switching ability with important pathogens such as the human pathogen, Candida albicans, and the corn smut pathogen Ustilago maydis. The pseudohyphal growth response of S. cerevisiae has mainly been implicated as a means for the yeast to search for nutrients. An important observation made was that starch-degrading S. cerevisiae strains have the added ability to form pseudohyphae and grow invasively into a starch-containing medium. More significantly, it was also shown that the STA1–3 genes encoding three glucoamylase isozymes responsible for starch hydrolysis in S. cerevisiae are coregulated with a gene, MUC1, essential for pseudohyphal and invasive growth. At least two putative transcriptional activators, Mss10p and Mss11p, are involved in this regulation. The Muc1p is a putative integral membrane-bound protein similar to mammalian mucin-like proteins that have been implicated in the ability of cancer cells to invade other tissues. This provided us with an excellent example of integrative control between nutrient sensing, signaling, and differential development.

CARBOHYDRATE COMPOSITION OF WORT AND BEER

Carbohydrates up to the nonasaccharide level in wort and beer have been separated by descending paper chromatography, and determined by a colorimetric procedure. In wort there have been found: fructose, glucose, sucrose, maltose, trisaccharide, tetrasaccharide, pentasaccharide, hexasaccharide, heptasaccharide, octasaccharide and nonasaccharide; in beer there have been found: maltose, iso-maltose (6-α-glucosidoglucose) and at least two trisaccharides which have not been studied separately. In the beer chromatogram one very faint spot has been detected just below maltose and another above isomaltose; these have not been identified. Otherwise, the same higher saccharides are present as in wort. Pentoses have not been detected in wort or beer. Individual carbohydrates have been identified by appropriate chemical and physical methods, and the amount of fermentable sugars in wort has been compared with limit attenuation results, good agreement being found. A new solvent, viz. ethyl acetate-acetic acid-water-ethyl alcohol in the ratios 9: 3: 9: 1, has been introduced for the chromatographic separation of carbohydrates higher than trisaccharide.

Determination of Fermentable Sugar in Muscle.

It was noted1 that short tetanic stimulation of rat muscle resulted in an increase in fermentable sugar, suggesting that some of the split-products of glycogen escaped phosphorylation and remained as fermentable sugar in muscle. Since several intermediates might be formed between glycogen and the first phosphorylized product, it seemed of interest to determine the nature of the fermentable sugar formed as a result of contraction. It was shown previously that heart muscle contained a larger amount of fermentable sugar than resting skeletal muscle. This was attributed to the continuous activity of the former organ and made it desirable to determine the nature of the fermentable sugar in heart muscle as well.In view of the low concentration of fermentable sugar in muscle, large amounts of tissue had to be used for each experiment. Cats were anesthetized with nembutal and the gastrocnemii dissected free of surrounding tissue for rapid removal. One muscle was stimulated tetanically for four 10-second periods t...

The Effect of Increased Blood Glucose on Milk Sugar

Summary The blood sugar of lactating cows was increased experimentally. Milk drawn at the time of maximum increase of blood sugar showed higher lactose concentration than corresponding milkings on preceding or following days. This increase was followed by a decrease to a subnormal value. The increase of lactose in milk was not proportional to the increase in blood sugar. The average amount of fermentable sugar in milk calculated as glucose showed a significant increase for approximately 24 hours after the rise in blood sugar. The concentration of blood glucose was found not to be a primary factor controlling the concentration of lactose in milk.