Initial Sugar Level Research Articles

Characterization of the Pure Black Tea Wine Fermentation Process by Electronic Nose and Tongue-Based Techniques with Nutritional Characteristics.

Wine is an alcoholic beverage, consisting of several compounds in various ranges of concentrations. Wine quality is usually assessed by a sensory panel of trained personnel. Electronic tongues (e-tongues) and electronic noses (e-noses) have been established in recent years to assess the quality of beverages and foods. Response surface and electronic analysis tools were used to examine the quality of black tea wine. The results indicated the optimum initial sugar level (25 °Brix), yeast addition (0.5%), and fermentation temperature (25 °C) for Golden Peony black tea wine. The black tea wine produced under these conditions with 14.0% vol alcohol has as an orange-red color, full wine and tea flavor, and mild and mellow taste. The sourness of the wine was most affected by fermentation factors-yeast addition, fermentation temperature, and initial sugar level. Alcohols, aldehydes, ketones, and alkanes contributed to most of the volatile components under the influence of yeast addition and fermentation temperature. In contrast, nitrogen oxides, aromatics, and organic sulfides contributed under the influence of the initial sugar level. This study provided a facilitated strategy for obtaining the optimum black tea wine fermentation process through electronic nose and tongue-based techniques. The analysis of wines requires new technologies able to detect various different compounds simultaneously, providing worldwide information about the sample instead of information about specific compounds.

Evaluation of IL-33R and Galectin-3 as New Biomarkers of Cardiac Damage after Polytrauma-Association with Cardiac Comorbidities and Risk Factors.

Polytrauma is one of the disorders with the greatest economic impact on healthcare in society and one predictor for poor outcome is cardiac damage. Interleukin 33 receptors (IL-33R) and galectin-3 are two new potential cardiac trauma biomarkers that are the subjects of this investigation. Additionally, this study assesses pre-existing cardiac damage or risk factors as predictors of cardiac damage after polytrauma. This retrospective study includes 107 polytraumatized patients with an ISS ≥16 admitted in a Level 1 Trauma Centre. Plasma samples were taken at admission. IL-33R and galectin-3 concentrations were detected in plasma samples by ELISA. Both did not correlate with the cardiac damage measured by troponin. Next to troponin, IL-33R was increased in patients with pre-existing cardiac comorbidities. In the subgroup of patients with cardiac comorbidities, the BMI and the initial blood sugar level were significantly increased compared to patients without cardiac comorbidities. Galectin-3 and IL-33R were shown to not correlate with cardiac damage. However, our data suggests that IL-33R protein should be revised in future studies as a marker of cardiac comorbidities. Further, our data indicate that patients with cardiac comorbidities represent a separate group of polytrauma patients characterized by higher concentrations of troponin, IL-33R, BMI and initial sugar level.

In-situ muconic acid extraction reveals sugar consumption bottleneck in a xylose-utilizing Saccharomyces cerevisiae strain

BackgroundThe current shift from a fossil-resource based economy to a more sustainable, bio-based economy requires development of alternative production routes based on utilization of biomass for the many chemicals that are currently produced from petroleum. Muconic acid is an attractive platform chemical for the bio-based economy because it can be converted in chemicals with wide industrial applicability, such as adipic and terephthalic acid, and because its two double bonds offer great versatility for chemical modification.ResultsWe have constructed a yeast cell factory converting glucose and xylose into muconic acid without formation of ethanol. We consecutively eliminated feedback inhibition in the shikimate pathway, inserted the heterologous pathway for muconic acid biosynthesis from 3-dehydroshikimate (DHS) by co-expression of DHS dehydratase from P. anserina, protocatechuic acid (PCA) decarboxylase (PCAD) from K. pneumoniae and oxygen-consuming catechol 1,2-dioxygenase (CDO) from C. albicans, eliminated ethanol production by deletion of the three PDC genes and minimized PCA production by enhancing PCAD overexpression and production of its co-factor. The yeast pitching rate was increased to lower high biomass formation caused by the compulsory aerobic conditions. Maximal titers of 4 g/L, 4.5 g/L and 3.8 g/L muconic acid were reached with glucose, xylose, and a mixture, respectively. The use of an elevated initial sugar level, resulting in muconic acid titers above 2.5 g/L, caused stuck fermentations with incomplete utilization of the sugar. Application of polypropylene glycol 4000 (PPG) as solvent for in situ product removal during the fermentation shows that this is not due to toxicity by the muconic acid produced.ConclusionsThis work has developed an industrial yeast strain able to produce muconic acid from glucose and also with great efficiency from xylose, without any ethanol production, minimal production of PCA and reaching the highest titers in batch fermentation reported up to now. Utilization of higher sugar levels remained conspicuously incomplete. Since this was not due to product inhibition by muconic acid or to loss of viability, an unknown, possibly metabolic bottleneck apparently arises during muconic acid fermentation with high sugar levels and blocks further sugar utilization.

Improvement in Ethanol Yield from Lignocellulo-Starch Biomass using Saccharomyces cerevisiae alone or its Co-culture with Scheffersomyces stipitis

Background:Literature on ethanol production from Lignocellulo-Starch Biomass (LCSB) containing starch besides cellulose and hemicellulose, is scanty. Fed-Batch Separate Hydrolysis And Fermentation (F-SHF) was earlier found more beneficial than Fed-Batch Simultaneous Saccharification and Fermentation (F-SSF).Objective:The study aimed at modification of the saccharification and fermentation strategies by including a prehydrolysis step prior to the SSF and compared the ethanol yields with co-culture fermentation using hexose-fermenting Saccharomyces cerevisiae and pentose-fermenting Scheffersomyces stipitis.Methods:Fed-batch hybrid-SSF and Fed-Batch Separate Hydrolysis and Co-culture Fermentation (F-SHCF) in improving ethanol yield from Steam (ST) or Dilute Sulfuric Acid (DSA) pretreated LCSBs (peels of root and vegetable crops) were studied.Results:There was a progressive build-up of ethanol during F-HSSF up to 72h and further production up to 120h was negligible, with no difference among pretreatments. Despite very high ethanol production in the initial 24h of fermentation by S.cerevisiae under F-SHCF, the further increase was negligible. A rapid hike in ethanol production was observed when S. stipitis was also supplemented because of xylose conversion to ethanol.Conclusion:While ST gave higher ethanol (296-323 ml/kg) than DSA under F-HSSF, the latter was advantageous under F-SHCF for certain residues. Prehydrolysis (24h; 50°C) enhanced initial sugar levels favouring fast fermentation and subsequent saccharification and fermentation occurred concurrently at 37°C for 120h, thus leading to energy saving and hence F-HSSF was advantageous. Owing to the low hemicellulose content in LCSBs, the relative advantage of co-culture fermentation over monoculture fermentation was not significant.

Impacts of Initial Sugar, Nitrogen and Calcium Carbonate on Butanol Fermentation from Sugarcane Molasses by Clostridium beijerinckii

Low-cost nitrogen sources, i.e., dried spent yeast (DSY), rice bran (RB), soybean meal (SM), urea and ammonium sulfate were used for batch butanol fermentation from sugarcane molasses by Clostridium beijerinckii TISTR 1461 under anaerobic conditions. Among these five low-cost nitrogen sources, DSY at 1.53 g/L (nitrogen content equal to that of 1 g/L of yeast extract) was found to be the most suitable. At an initial sugar level of 60 g/L, the maximum butanol concentration (PB), productivity (QB) and yield (YB/S) were 11.19 g/L, 0.23 g/L·h and 0.31 g/g, respectively. To improve the butanol production, the concentrations of initial sugar, DSY and calcium carbonate were varied using response surface methodology (RSM) based on Box–Behnken design. It was found that the optimal conditions for high butanol production were initial sugar, 50 g/L; DSY, 6 g/L and calcium carbonate, 6.6 g/L. Under these conditions, the highest experimental PB, QB and YB/S values were 11.38 g/L, 0.32 g/L·h and 0.40 g/g, respectively with 50% sugar consumption (SC). The PB with neither DSY nor CaCO3 was only 8.53 g/L. When an in situ gas stripping system was connected to the fermenter to remove butanol produced during the fermentation, the PB was increased to 15.33 g/L, whereas the YB/S (0.39 g/g) was not changed. However, the QB was decreased to 0.21 g/L·h with 75% SC.

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

SummaryThis study investigated the effect of initial sugar concentrations (°Brix of 17, 23 and 30) on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm. It was found that growth rate and maximum cell population were inversely correlated with initial sugar levels with the fastest growth rate and largest cell population in the low sugar fermentation. However, the cell population in the low and medium sugar fermentation declined significantly (from 8.7 and 8.2 log to 2 and 2.8 log, respectively) relative to the high sugar fermentation in which cell populations remained stable upon reaching the stationary phase (7.7 log). Glycerol production increased with increasing sugar content in low (13.4 g L−1), medium (14.5 g L−1) and high (15.9 g L−1) sugar fermentation. In addition, high sugar fermentation had a negative impact on volatile production with significantly lower amounts of acetate esters (1.5 mg L−1) but more acetic acid (0.54 g L−1) compared to the low (5.0 mg L−1 and 0.44 g L−1, respectively) and medium (3.7 mg L−1 and 0.49 g L−1, respectively) sugar fermentations. Furthermore, volatiles especially terpene hydrocarbons (α‐caryophyllene was released) present in mango juice were significantly metabolised after fermentation, while numerous new volatile compounds (such as isobutyl alcohol, isoamyl alcohol, ethyl and acetate esters) were produced. Some terpene alcohols were released and converted into corresponding acetyl esters. This may indicate that the mango wines fermented with different levels of sugars would have different flavour aromas.

Greenhouse climate control affects postharvest tomato quality

In this study, important quality properties such as firmness, sugar and acid levels were measured and analysed in tomatoes harvested from three greenhouses during a five month period and stored at 16°C for over 20 days. Tomatoes were harvested from three identical, neighbouring, greenhouses which were either conventionally ventilated (open greenhouse) or mechanically cooled (semi-closed greenhouses). Sugar and acids levels were hardly affected by greenhouse type. Compared to the open greenhouse, semi-closed greenhouses produced heavier and less mature (firmer) fruit at the commercial harvesting stage based on colour. Fruit maturity differences could be linked to the vertical temperature gradient and to CO2 levels in the different greenhouses. This indicates that CO2 levels and temperature affect the synchronisation between colour and firmness maturity at harvest. The acceptance period, i.e., the time period both tomato colour and firmness are considered acceptable by consumers, will likely be positively affected when growers switch from conventionally ventilated to semi-closed production systems. Additional to greenhouse effects also effects of the harvest month were observed. The sugar to acid ratio was highest and glucose to fructose ratio was lowest in July, the month with the highest irradiance, irrespective of greenhouse type. The estimated value for the maximum firmness (Fmax) varied from 17.9 N in August to 31.2 N in June. This monthly variation in Fmax explains an important part of the variation found in the postharvest behaviour of tomatoes. Interestingly, the monthly variation in Fmax showed the same trend as found for the monthly initial sugar levels. It might be hypothesised that the monthly variation in glucose and fructose levels causes variation in that part of firmness that is generated by cell turgor. The monthly variation in Fmax, sugar and acid levels could not be linked to climate conditions and remains to be elucidated.

Effect of sucrose in a holding solution on some processes associated with ageing of cut carnations

Vase-life of cut carnations and their response to a preservative (8-HQS+S) depended on the sucrose and reducing sugar content in the petals at the time of harvest. The reducing sugar level decreased in the wilted flowers kept in water and increased above the initial level in the carnations given sucrose in a holding solution. This increase in reducing sugars was small or 2-3 fold in the flowers with high and low initial sugar levels, respectively. Changes in the endogenous sucrose levels in the petals were less pronounced but a trend (i.e. increase-decrease) was also dependent on the initial sucrose level. Considerable sucrose accumulation was found in the leaves of plants placed in the solution of 5% sucrose plus 200 ppm 8-HQS. Use of an exogenous sugar in a holding solution prevented an increase in free amino acids in carnation petals, a symptom for flower ageing. Carnations placed in a preservative solution had a had anthocyanin content then the control flowers. Lower activities of acid phosphatases and RNases were found in the flowers placed in the solutions tested as compared to those kept in water.

Dry method for preparation of inulin biomass as a feedstock for ethanol fermentation

Sisal leaves which constitute only 2% of the sisal plant have been used in the production of pulp and fiber; the remaining 98% which is mostly of the sisal bole is largely regarded as waste. The bole’s high inulin fraction (24-36%) is of particular significance due to its chemical functionality and relative ease of fermentation. utilisationThe objective of this study was to identify properties and pertinent characteristics for developing industrially viable methods of extracting inulin from sisal bole in a readily utilisable form. Inulin was extracted using the dry method ‘baking’, whereby sisal boles were chopped into chips of defined sizes 1.5-6 cm, before drying at 70 - 150 °C. The dried bole chips were milled to sieved powder of 90-2000 ìm. Particle sizes and temperature for total sugars were determined using the dinitrosalicylic (DNS) colorimetric method. Prior to fermentation, the inulin was hydrolysed using sulphuric acid to give a total sugar yield of 5-16% wt/wt depending on drying temperature. In general, high temperatures, e.g. 150 oC led to low sugar recovery (10.3% wt/wt), while low temperatures, e.g. 70 oC gave high sugar recovery (16.3% wt/wt). The fine inulin powder (400 ìm) gave low sugar levels (~9%). The hydrolysed inulin was fermented using Saccharomyces cerevisiae for 57 hours giving consistent ethanol yields depending on initial sugar levels.

GROWTH KINETICS OF LISTERIA MONOCYTOGENES IN SOYMILK OF VARYING INITIAL pH AND SUGAR CONCENTRATIONS

ABSTRACT The ability of Listeria monocytogenes to grow at 5–30C in soymilk of varying initial pH (6.0–6.8) and sugar concentration (0.5–10%, w/w) was challenged using a cocktail of three hemolysin positive strains of the microbe. Growth was determined using trypticase soy agar plus yeast extract and the data were analyzed using Gompertz equation to generate lag phase duration (LPD), exponential growth rate (EGR), generation time and maximum population density values. The result indicated that soymilk is a favorable medium for the growth of L. monocytogenes. The growth kinetics was dependent on interactions of temperature, pH and sugar concentration. Increase in temperature, initial sugar level and pH significantly reduced LPD and increased EGR. Since the microbe is a highly heat‐resistant vegetative pathogen, there is the need for effective control of the processing and handling of soymilk especially at household level to prevent possible incidence of listeriosis through the product.PRACTICAL APPLICATIONS Listeria monocytogenes growth data could provide vital information for risk assessment of the pathogen in soymilk. Such data are necessary for establishment of guidelines for the product safety and inspection purposes.

Coconut water as a medium additive for the production of docosahexaenoic acid (C22:6 n3) by Schizochytrium mangrovei Sk-02

The effect of coconut water (CW) on biomass and docosahexaenoic acid (DHA, C22:6 n3) formation by Schizochytrium mangrovei Sk-02 was studied in a yeast extract-diluted sea water medium. Optimal CW-level was ca. 33% (v/v), resulting in a biomass level of 28 g/l with a DHA-content of 20% (w/w) or 6 g DHA/l, almost 50% higher than in non-supplemented cultures at the same initial sugar level. Study on the growth-promoting effects of coconut water suggested that it could be (partially) mimicked by addition of trace elements; the fatty acids present in CW did not appear to be incorporated or effect fatty acid formation by the organism. CW-addition was also effective in media with other nitrogen sources such as casitone, peptone and tryptone. Its inclusion (at 50% v/v) increased biomass levels two-to-three-fold with concomitant increases in the DHA-level.

Exploratory Factorial for Nutrient and Water Use in Liquid Culture Micropropagation of Diploid and Tetraploid Daylily (Hemerocallis sp.)

Two tetraploid and two diploid varieties of daylily were micropropagated on a shaker in MS liquid medium containing high and low sugar levels (3% and 6% sucrose), 2 BA levels (0.32 and 3.2 μm), at two densities (57 and 171 explants/L), in the presence (0.32 μm) and absence of ancymidol. Biomass and media use were partitioned for the four genotypes and 32 cultural conditions with three replications (4 × 2 × 2 × 2 × 2 × 3). Genotype greatly effected f resh weight, dry weight, media, sugar and water use, but ploidy had little effect. Vessels at high density (171 explants/L) produced 1.8× more fresh weight, 1.4× more dry weight, used 1.6× more media and sugar than low density (57 explants/L). Plants from low density were 1.7× larger, 2× greater dry weight, and used 2× more sugar and media, than from high-density culture (per explant). Doubling the initial sugar level increased dry weight and sugar use 1.3×. There was a linear relation between sugar residual and percentage of dry weight (R2 = 0.55, P < 0.0001), where a 1% increase in °Brix raised percentage of dry weight 1.8 units over the range of 9% to 22%. Ancymidol and BA had less effect on plant size, sugar and media use than genotype or plant density. Greenhouse survival was reduced by including ancymidol (90% to 30%) and increased BA concentration (85% to 35%). Lab plant density and initial sugar concentration had no apparent effect on greenhouse growth. `Barbara Mitchell' had greatest mass, used more sugar and media than the other varieties, yet had least greenhouse growth. Nutrient use with `Barbara Mitchell' was linearly correlated (R2>80%) to lab growth for seven of 12 ions. P and Fe supply was inadequate to support optimal growth, as indicated by low residual in media (>1% of MS formulation).

Nitrogen- and storage-affected carbohydrate partitioning in high-light-adapted Pelargonium cuttings in relation to survival and adventitious root formation under low light.

The aim of this study was to determine the role of nitrogen- and storage-affected carbohydrate availability in rooting of pelargonium cuttings, focusing on the environmental conditions of stock plant cultivation at low latitudes, transport of cuttings, and rooting under the low light that prevails during the winter rooting period in Central European greenhouses. Carbohydrate partitioning in high-light-adapted cuttings of the cultivar 'Isabell' was studied in relation to survival and adventitious root formation under low light. Effects of a graduated supply of mineral nitrogen to stock plants and of cutting storage were examined. Nitrogen deficiency raised starch levels in excised cuttings, whereas the concentrations of glucose and total sugars in leaves and the basal stem were positively correlated with internal total nitrogen (Nt). Storage reduced starch to trace levels in all leaves, but sugar levels were only reduced in tissues of non-nitrogen deficient cuttings. Sugars accumulated in the leaf lamina of stored cuttings during the rooting period, whereas carbohydrates were simultaneously exhausted in all other cutting parts including the petioles, thereby promoting leaf senescence. The positive correlation between initial Nt and root number disappeared after storage. Irrespectively of storage, higher pre-rooting leaf glucose promoted subsequent sugar accumulation in the basal stem and final root number. The positive relationships between initial sugar levels in the stems with cutting survival and in leaves with root formation under low light were confirmed in a sample survey with 21 cultivars provided from different sources at low latitudes. The results indicate that adventitious rooting of pelargonium cuttings can be limited by the initial amount of nitrogen reserves. However, this relationship reveals only small plasticity and is superimposed by a predominant effect of carbohydrate availability that depends on the initial leaf sugar levels, when high-light adaptation and low current light conditions impair net carbon assimilation.

Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions

Ester formation was monitored by solid-phase microextraction (SPME) during alcoholic fermentations of Chardonnay juice. Repeated batch fermentations were conducted with two yeast inoculation levels (0.25 and 0.5g dry yeast/L) and two initial sugar levels (20.6 and 24 Brix). Fermentation profiles, monitored as weight loss throughout fermentation, were similar in all fermentations, although the high Brix fermentations took about 40 hours longer to complete. The percentage of viable cells was also similar during fermentation for all treatments; after fermentation the percentage of viable cells remained high for a longer time when both initial yeast and Brix levels were low. In low sugar (20.6 Brix) juice fermentations, higher yeast inoculation rates resulted in higher concentrations of ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl decanoate compared to fermentations where yeast inoculation rate was lower (<i>t</i>-test, <i>p</i> &lt; 0.001). On the other hand, final concentrations of esters were not significantly different between the different inoculation rates when initial sugar level was high (24 Brix).

Production of chips from potato cultivars (Solanum tuberosum L.) with high sugar content using lactic acid fermentation

Tubers of twelve cultivars ofSolanum tuberosum L., with a varying content of reducing sugars (0.49–2.30 g/100 g fresh weight), were sliced and fermented for up to 48 h by lactic acid bacteria in a brine of 1.5% NaCl, prior to frying. The content of reducing sugars decreased by 80 to 100%, depending on the initial sugar level. Colour of chips was measured using the CIE (1976) L*a*b* colour system, where L* is lightness, a* is redness and b* is yellowness of the material and by IBVL colour cards, photographs used for grading the colour of potato chips. L*-values were the best measurement of chip colour. The scale of the IBVL colour cards was too narrow (scale 1–9) for this study, as chips from eight of the cultivars were scored lighter than IBVL 9 after 48 h of fermentation.

Ethanol fermentation by immobilized cells in a trickle bed reactor

A modified discontinuous packed bed reactor with CO2 ventilation ports, resembling a trickle bed reactor was employed to overcome gas holdup and bed compaction problems which are commonly encountered in cell immobilized packed bed reactors for ethanol fermentation. The reactor consisting of yeast cells entrapped in alginate matrix was operated by varying the substrate concentration, bed volume and inlet flow rates. The number of recirculation cycles (passes) and total stages were dependent upon the liquid flow rate, though the total contact time for complete conversion remains the same for a particular initial substrate level. The total contact time was 1.5, 3 and 4.5 h for initial substrate concentrations of 0.555, 0.933 and 1.3 kmol/m3 respectively. The number of cycles and in turn stages increased with the increase in initial sugar level. A graphical method for predicting the number of stages required for complete conversion was proposed based on material balance equation and evaluated for the operating variables of the present study. The reactor was operated continuously for 30 days producing 1.05– 1.15 kmol/m3.