Fermentation Of Molasses Research Articles

Über kontaminationen der zitronensäuregärung: 2. Mitteilung: Natrium-5-nitrofurylacrylat als antiseptikum gegen vertreter der enterobacteriaceae

In context with the first communication which deals with the characterization of the so-called brown contamination called forth by Enterobacteriaceae in the citric acid fermentation of molasses, the present paper describes the screening of antiseptic substances able to suppress the contamination mentioned without damaging the normal growth of the producing mould Aspergillus niger and its ability of producing citric acid. Among the substances tested the sodium salt of 5-nitrofurylacrylic acid (5-NFA) excelled partly because of its antiseptic effect in relatively small concentrations and partly because the mould tolerates appreciable amounts of this antiseptic. Therefore there may be applied, in the presence of a heavy contamination, relatively high concentrations of the antiseptic without fear of damaging the producing mould. Usually a dose of 10 to 15 mg 5-NFA in 11 of medium was sufficient to suppress the brown contamination.

Attractants for synanthropic flies

Fermented molasses or sucrose solutions are known to attract several species of filth-breeding flies. To identify the volatile attractants produced in fermenting sucrose solutions with yeast, these solutions were fractionated, and the chemical constituents identified and bioassayed against filth-breeding flies includingFannia canicularis (L.),Muscina stabulans (Fallen), andMusca domestica (L.). Distillation of a fermented sucrose solution gave an active distillate and an inactive residue. Gas Chromatographic analysis of the distillate showed the presence of acetaldehyde, ethyl acetate, ethanol, 1-pro-panol, 2-methyl-l-propanol, and 3-methyl-l-butanol. Ethanol constituted by far the greatest proportion of compounds present in the distillate. An aqueous solution of ethanol exhibited the same level of attractancy as the distillate, the fermented sucrose solution, and a reconstituted distillate containing all compounds identified. Ethanol was thus identified as the sole attractant emanated from fermented carbohydrate solutions that elicited positive responses in pest flies, especially inF. canicularis.

TRATAMIENTO MAGNÉTICO ALTERNATIVO PARA LA FERMENTACIÓN INDUSTRIAL DE MELAZA

Se conoce que el campo magnético oscilante tiene efecto inhibitorio y estimulante sobre los sistemas biológicos. El objetivo de este trabajo fue valorar el efecto dual del tratamiento magnético (TM) como una alternativa para la fermentación industrial de melaza. Se aplicó tratamiento térmico (121°C y 15 min), magnético (6.5 mT/60 Hz) y su combinación sobre 50 mL de melaza a 18oBx para valorar su efecto en la fermentación. Se inoculó la cepa de levadura destilera Saccharomyces cerevisiae Santa Cruz-17 que se utiliza en la industria cubana. Este inóculo sirvió para fermentar 250 mL de melaza a 18oBx. Como variables respuesta se midieron la concentración del sustrato (oBx) por refractometría, la producción de alcohol (% v/v) por la técnica del poder fermentativo y el grado alcohólico final por densimetría digital. Se concluye que el tratamiento magnético aplicado solo o combinado con la esterilización, resulta beneficioso debido al incremento de la biomasa en la fase inicial de la fermentación. El tratamiento magnético tuvo efecto estimulante, obteniéndose valores de alcohol en las fases intermedias del proceso de 0.47 a 0.52%, aunque no se logró mayor grado alcohólico final por este método (tratamientos térmico y magnético: 6.9%, combinado 6.6%).

Título en español.

Se presenta la información obtenida de los estudios de laboratorio que se llevaron a cabo para demostrar la naturaleza de los materiales presentes en el mosto de las destilerías, capaces de agregar y estabilizar los conglomerados del suelo. Se determinó que los principales agentes se encuentran en la fracción insoluble en alcohol al 80 por ciento, como lo demostró la prueba de estabilidad de los agregados del suelo. El material activo separado demostró consistir de un 6 por ciento de un polisacárido de manosa, un 7 por ciento de proteína y un 87 por ciento de un caramelo. Esta última substancia es el producto del proceso de la recuperación del azúcar en la fábrica y no la afectan las levaduras en el proceso de fermentación de las mieles.

Effect of manganese and other heavy metals on submerged citric acid fermentation of molasses

AbstractThe addition of as little as 2 ppb of manganese to ferrocyanide‐treated beet molasses during citric acid fermentation by Aspergillus niger NRC A‐1‐233 caused a 10% reduction in acid yield and undesirable change in the morphology of the organism from the normal pelletlike form to the filamentous from. Still smaller additions (0.4‐2ppb) caused undesirable pellet clumping, while greater additions (2‐100 ppb) gave further decreases in yield. The yield obtained at 100 ppb was less than 25% of that obtained at 1 ppb or less. None of the other metals tested (Al3+, Ca2+, Co2+, Cu2+, Fe2+, Mg2+, Ni2+, Zn2+) visibly changed pellet morphology, and only Al3+, Fe2+, and Zn2+ at relatively higher concentrations (5–25ppm) reduced acid yield. The adverse effect of manganese on growth and acid production was not affected by addition of the other metals.

Unidentified chick growth factors in fermentation by‐products

AbstractChick growth studies are reported on distillery by‐products recovered from ethyl alcohol (yeast fermentation of molasses) and acetone/butanol (bacterial fermentation of molasses) production on an industrial basis. Both chick studies and a tentative microbiological assay have indicated that these materials, dried brewer's yeast, dried whey and distiller's solubles from whisky production, provide similar unidentified growth factors. The validity of correcting growth figures for feed intake to eliminate appetite factors is briefly discussed as is the authors' opinion that these factors are acting via the microflora of the intestinal tract and should more properly be termed ‘absorption factors’ rather than ‘growth factors’.

K otázce ztrát a závad lihového kvašení melasy zaviněných kontaminací.

KontaminujĂ­cĂ­ bakterie melasovĂ˝ch lihovĂ˝ch zĂĄpar nĂĄleŞí k rodu Lactobacillus a zpĹŻsobujĂ­ ztrĂĄty a zĂĄvady v provozu lihovaru. ZtrĂĄty, jejichĹž ukazatelem je vzestup acidity udĂĄvanĂŠ v ml 1,0 N-NaOH na 100 ml zĂĄpary, nutno vyjadřovat podle biochemiemi mléčnĂ˝ch bakteriĂ­. NenĂ­ sprĂĄvnĂŠ počítat ztrĂĄty na kyselinu octovou vzniklou z ethylalkoholu. PřesnějĹĄĂ­ je počítat na kyselinu mléčnou, octovou a oxid uhličitĂ˝ nebo samostatnou kyselinu mléčnou. KontaminujĂ­cĂ­ bakterie zaviňujĂ­ zĂĄvady v technologickĂŠm postupu, neboĹĽ jsou příčinou aglutinace a zhorĹĄujĂ­ fysiologickĂ˝ stav kvasinek, kterĂŠ rychleji odumĂ­rajĂ­. Při zvýťenĂŠ infekci lze předpoklĂĄdat zvýťenou korozi pouŞívanĂŠho materiĂĄlu kvasnĂ˝ch kĂĄdĂ­ potrubĂ­, destilačnĂ­ho zařízenĂ­ a odparky.

Correction;Continuous Fermentation, Molasses Fermentation

Correction;Continuous Fermentation, Molasses Fermentation

Molasses Fermentation, Continuous Fermentation, Alcoholic Fermentation of Blackstrap Molasses. Penicillin as Contamination Control Agent

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTMolasses Fermentation, Continuous Fermentation, Alcoholic Fermentation of Blackstrap Molasses. Penicillin as Contamination Control AgentWalter Borzani and Eugenio AquaroneCite this: J. Agric. Food Chem. 1957, 5, 8, 610–616Publication Date (Print):August 1, 1957Publication History Published online1 May 2002Published inissue 1 August 1957https://doi.org/10.1021/jf60078a010RIGHTS & PERMISSIONSArticle Views80Altmetric-Citations3LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (653 KB) Get e-Alerts Get e-Alerts

Aceton-Butanol醗酵菌 (KN-18) の菌学的研究 (<i>Clostridium kainantoi</i> nov. sp.)

We isolated the acetone-butanol fermenting bacteria (KN-18) from the soil of Hainan Island in China (1943). In Japan during the period of the Second World War it was used for the acetone butanol fermentation of cane sugar, and it has been used for the fermentation of molasses up to date after war. Westudied morphological and physiological characteristics of this bacteria, comp aring with known species, and recognized as a new one and named Clostridium kainantoi nov. sp. Characteristics: 1. Vegetative cell: rod 0.6_??_1.0×1.8_??_5.5μ 2. Spolangia: spindle or club shaped, 2.2_??_2.8×5.6_??_8.4μ 3. Spore: ellipsoidal or cylindrical, 2.0_??_2.5×2.5_??_3.1μ 4. Motility: motile, 5. Gram positive, stained blue or brown by iodine, stained by methylene-blue and carborfucsine, 6. Indole production: (-), nitrate reduction: (+), nitrite reduction: (+). 7. Production of H2S: in peptone containing cultures (+). by the reduction of sulphite (-), by the reduction of thiosulphate (+). 8. Gelatin liquefaction: (+), 9. Fermentation reaction and relation between fermentation and temperature: see Table 1 and 2. 10. Optimum temperature: 30°_??_37°, ferm. and growth range 20°_??_40°, 11. optimum pH: 5.6_??_6.8, ferm. and growth range 4.0_??_9.0. 12. Thermal death point: 50°, 10min. 13. Spore resistance to heat: 100° for 40min. 14. Anaerobic.

Alcoholic Fermentation, Control of Starter Preparation in Fermentation of Molasses

Alcoholic Fermentation, Control of Starter Preparation in Fermentation of Molasses

Production of 2:3‐butylene glycol by fermentation of molasses

AbstractA d‐meso mixture of 2 : 3‐butylene glycol isomers is produced as the main non‐volatile product of the Acrobacter acrogenes fermentations of Blackstrap molasses mashes. In media containing 10% of fermentable carbohydrate with addition of inorganic salts and a neutralising agent fermentation is complete in about 30 hours with 36—39% weight yield of the glycol. Optimal fermentation is obtained with acclimatised strains of the organism at 35° and pH 5·6—6·0, with aeration. Appreciable quantities of ethanol, lactic acid and, if aeration be excessive, of acetoin are also formed. The glycol may be recovered from the fermented liquors in a pure state by an alcohol‐lime extraction process or by vapour‐phase (steam) extraction, with recovery yields of about 95%.

Alcoholic Fermentation of Molasses

Alcoholic Fermentation of Molasses

Stimulation of Cane Molasses Fermentation by Certain Metallic Salts

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTStimulation of Cane Molasses Fermentation by Certain Metallic SaltsF. M. Hildebrandt and F. F. BoyceCite this: Ind. Eng. Chem. 1930, 22, 9, 1011–1014Publication Date (Print):September 1, 1930Publication History Published online1 May 2002Published inissue 1 September 1930https://doi.org/10.1021/ie50249a032RIGHTS & PERMISSIONSArticle Views32Altmetric-Citations-LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (517 KB) Get e-Alerts

Cane Sugar: a Text-book on the Agriculture of the Sugar Cane, the Manufacture of Cane Sugar, and the Analysis of Sugar House Products; together with a Chapter on the Fermentation of Molasses

Cane Sugar: a Text-book on the Agriculture of the Sugar Cane, the Manufacture of Cane Sugar, and the Analysis of Sugar House Products; together with a Chapter on the Fermentation of Molasses