Initial Sugar Research Articles

Nickel-iron doped on granular activated carbon for efficient immobilization in biohydrogen production

Nickel-iron doped granular activated carbon (GAC-N) was used to enhance immobilization in biohydrogen production. The effect of the sludge ratio to GAC-N, ranged 1:0.5–4, was studied. The optimum hydrogen yield (HY) of 1.64 ± 0.04 mol H2/mol sugar consumed and hydrogen production rate (HPR) of 45.67 ± 1.00 ml H2/L.h was achieved at a ratio of 1:1. Immobilization study was performed at 2 d HRT with a stable HY of 2.94 ± 0.16 mol H2/mol sugar consumed (HPR of 83.10 ± 4.61 ml H2/L.h), shorten biohydrogen production from 66 d to 26 d, incrementing HY by 57.30 %. The Monod model resulted in the optimum initial sugar, maximum specific growth rate, specific growth rate, and cell growth saturation coefficient at 20 g/L, 2.05 h−1, 1.98 h−1 and 6.96 g/L, respectively. The dominant bacteria identified was Thermoanaerobacterium spp. The GAC-N showed potential as a medium for immobilization to improve biohydrogen production.

Enhanced ethanol production using hydrophobic resin detoxified Pine forest litter hydrolysate and integrated fermentation process development supplementing molasses.

Globally escalating ethanol demand necessitates the use of hybrid technologies integrating first- and second-generation biofuel feedstocks for achieving the futuristic targets of gasoline replacement with bioethanol. In present study, an optimized two-step sequential pre-treatment (first dilute alkali, then dilute acid) of Pine forest litter (PFL) was developed. Furthermore, the saccharification of pre-treated PFL was optimized through Response Surface Methodology using Box-Behnken Design, wherein 0.558g/g of reducing sugar was released under the optimized conditions (12.5% w/v of biomass loading, 10 FPU/g of PFL enzyme loading, 0.15% v/v Tween-80 and 48h incubation time). Moreover, during hydrolysate fermentation using Saccharomyces cerevisiae NCIM 3288 strain, 22.51 ± 1.02g/L ethanol was produced. Remarkably, hydrophobic resin (XAD-4) treatment of PFL hydrolysate, significantly removed inhibitors (Furfural, 5-hydroxymethylfurfural and phenolics) and increased ethanol production to 27.38 ± 1.18g/L. Furthermore, during fermentation of molasses supplemented PFL hydrolysate (total initial sugar: 100 ± 3.27g/L), a maximum of 46.02 ± 2.08g/L ethanol was produced with 0.482g/g yield and 1.92g/l/h productivity. These findings indicated that the integration of molasses to lignocellulosic hydrolysate, would be a promising hybrid technology for industrial ethanol production within existing bio-refinery infrastructure.

Freeze dehydration vs supercooling in tree stems: physical and physiological modelling.

Frost resistance is the major factor affecting the distribution of plant species at high latitude and elevation. The main effects of freeze-thaw cycles are damage to living cells and formation of gas embolism in tree xylem vessels. Lethal intracellular freezing can be prevented in living cells by two mechanisms, such as dehydration and deep supercooling. We developed a multiphysics numerical model coupling water flow, heat transfer and phase change, considering different cell types in plant tissues, to study the dynamics and extent of cell dehydration, xylem pressure changes and stem diameter changes in response to freezing and thawing. Results were validated using experimental data for stem diameter changes of walnut trees (Juglans regia). The effect of cell mechanical properties was found to be negligible as long as the intracellular tension developed during dehydration was sufficiently low compared with the ice-induced cryostatic suction. The model was finally used to explore the coupled effects of relevant physiological parameters (initial water and sugar content) and environmental conditions (air temperature variations) on the dynamics and extent of dehydration. It revealed configurations where cell dehydration could be sufficient to protect cells from intracellular freezing, and situations where supercooling was necessary. This model, freely available with this paper, could easily be extended to explore different anatomical structures, different species and more complex physical processes.

Sugaring-out plus salting-out: A novel separation and purification technique for biofuel

Using fermentation-based alcohol fuel as a substitute for fossil fuels is one of the means to alleviate the oil crisis and exhaust emissions. However, the low fermentation titer and the formation of azeotropes pose challenges to the separation process. In this paper, sugaring-out was proposed to separate a biofuel, namely isobutanol, as sugars are milder than salts and can be used as the fermentation media. The decrease in the water content is a linear function of the initial sugar concentration so that the isobutanol + water azeotrope was broken. The recovery of isobutanol in the 60 wt% isobutanol system using sucrose, glucose, and fructose reached 96.57 %, 97.01 %, and 97.98 %, respectively. After a two-step surgating-out + salting-out process, the isobutanol was purified to 99.82 wt%. The sugaring-out effects of different sugars were quantized by fitting the natural logarithm of isobutanol solubility with sugar molality in the aqueous phase. Due to the different number of hydroxyl groups in the sugar's structure, the order of the sugaring-out effect is glucose ≈ fructose > sucrose. This article provides detailed data on the sugaring-out separation of the concentrated biobutanol systems, which has a guiding role for the use of sugaring-out effect to separate other biofuels from fermentation broth.

Bio-succinic acid production, up to pilot scale, by fermentation of industrial candy waste with Actinobacillus succinogenes 130Z and its downstream purification process

Nowadays, the global community faces a worldwide challenge concerning the minimization of carbon emissions. Significant efforts are being conducted to apply environmental-friendly processes, such as the production of succinic acid by utilizing waste residual streams through a biorefinery approach. In this context, this study aimed to upscale the fermentative production (batch mode) of succinic acid (SA) by Actinobacillus succinogenes 130Z from an industrial candy residue. Process performance (titer, productivity, yield) was assessed at different operating conditions such as CO2 headspace gas overpressure (0, 0.4, 1.0, and 1.4 atm), initial sugars concentration (about 70, 95, 117 g L−1), yeast (10, 15 g L−1) and MgCO3 (0, 10 g L−1) concentration in fermentation media using two different batches of an industrial candy residue batches. SA concentration varied in the range of 37.78 ± 0.02–39.94 ± 0.04 g L−1 both in lab and pilot trials with yields of up to 0.74 (g g−1). Finally, a successful downstream concept for SA purification (pre-purification, membrane filtration, ion-exchange, vacuum distillation, and crystallization) was investigated. High purity (up to 93.5 ± 1.8 %) and SA crystallization recovery (up to 86.7 ± 3.2 %) was achieved from the fermentation broths.

Hybrid data‐driven modeling for accurate prediction of quality parameters in sugarcane milling with fine‐tuning

AbstractThe data‐driven model for predicting sugarcane milling quality parameters is crucial for optimization. Current challenges include real‐time data acquisition and limited labeled data, reducing model accuracy and raising data collection costs. There is an urgent need to utilize unlabeled data to establish data‐driven models for sugarcane milling. This study introduces novel hybrid strategies, namely combining Convolutional Neural Network (CNN) with Kernel Extreme Learning Machine (KELM), utilizing pre‐training and fine‐tuning techniques. These strategies include CNN‐KELM and Transfer Learning CNN‐KELM (TL‐CNN‐KELM). Results demonstrate superior accuracy compared to single algorithms. TL‐CNN‐KELM, leveraging unlabeled data through transfer learning, achieves reductions of 0.007 in mean squared error and 0.005 in mean absolute error for extraction rate predictions. For initial juice sugar content predictions, reductions of 0.027 in mean squared error and 0.012 in mean absolute error are attained. This approach demonstrates enhanced accuracy in predicting quality parameters while maintaining robustness to data size.Practical ApplicationsThis work can reduce the data acquisition cost for quality parameter prediction and accelerate the intellectualization of sugarcane milling. In production practice, there are many process industries similar to sugarcane milling, so the novel algorithms also provide an idea for the quality parameter optimization and prediction of other process industries.

Bread Yeast Fermentation Method Production of Papaya (Carica Papaya L.) Fruit Bioethanol

Making bioethanol from papaya fruit is done through a fermentation process. Yield is influenced by the duration of fermentation and the mass variation of the bread yeast Saccharomyces cerevisiae. The pH treatment and initial sugar content of the substrate were also tested before the addition of glucose. This study aims to examine the effect of yeast concentration and fermentation time on the amount of bioethanol produced from papaya fruit in the manufacture of bioethanol. The maximum concentration of bioethanol produced by a concentration of 2% S. cerevisiae is 5.44% due to the addition of yeast, according to the number of nutrients in the sample. In order of concentration from high to low, it is 2% > 4% > 3% > 5% > 1%. While the maximum pH value of 4.9 with a concentration of 2% was obtained in ethanol production by Saccharomyces cerevisiae.

Microwave processing of stone fruits before juice extraction

This article explores the possibility of using microwave processing technology to improve the process of extracting juice from stone fruits. The authors conducted experiments to determine the optimal microwave processing parameters, such as power, processing time and frequency, for each of the considered fruits. The effects of fruit temperature, humidity and initial sugar content on processing efficiency were also studied. The obtained results showed that the treatment with microwave energy before extracting the juice helps to increase the yield of juice and reduce the content of solid residues in the juice. The process of extracting juice from stone fruits can be improved through the use of microwave processing technology, which is an effective method. This is of practical importance for juice producers and consumers, who can receive a better and healthier product. The article also discusses the parameters of microwave processing, such as the power and time of exposure to waves, as well as the temperature of the raw material. Proper selection of processing parameters allows you to achieve the best results in terms of yield and quality of juice. In general, the use of microwave processing of stone fruits before juice extraction is an effective way to increase the yield and improve the quality of the juice. Choosing the right processing parameters is crucial to achieve the best results, as it is necessary to take into account the characteristics of each type of fruit.

Alternative Utilization of Pennisetum purpureum × Pennisetum americanum: Press Cake Conversion to Biobutanol

Conversion of Pennisetum purpureum × Pennisetum americanum (Napier Pak Chong1) press cake into biobutanol using Clostridium beijerinckii TISTR 1461 was proposed as an alternative to combustion in this study. The optimum conditions for biobutanol fermentation were determined using a full factorial design and a central composite design of experiment. The studied factors were initial pHs (5.50–6.50) and sugar concentrations (40–60 g/L), while butanol yield (g/g reducing sugar utilized) was specified as the optimization response. The results showed that the suitable enzyme loading of alkali-pretreated press cake (at 3% w/w NaOH, 10% substrate loading, boiling at 90 °C, with a reaction time of 1 h) was 10 FPU/g biomass, which provided a glucose yield of 345 mg/g pretreated press cake. The optimized pH and reducing sugar concentration were 6.08 and 43 g/L, respectively. At these conditions, the maximum butanol yield from the hydrolysate of NaOH-pretreated press cake was 0.135 g/g reducing sugar utilized (0.30 g/g glucose utilized). Apart from the possibility of generating much less pollution, it was estimated that using the same amount of press cake, butanol production could possibly have a value comparable to that obtained from combustion for electricity production. A new concept for overall Napier Pak Chong1 grass utilization was also presented.

Green and chemical-free pretreatment of corn straw using cold isostatic pressure for methane production

In this study, the effect of cold isostatic pressure (CIP) pretreatment on the physicochemical properties and subsequent anaerobic digestion (AD) performance of corn straw (CS) was explored. The CS was subjected to CIP pretreatment by pressures of 200, 400 and 600 MPa, respectively, while AD was carried out at medium temperature (35 ± 2 °C). The results showed that CIP pretreatment disrupted the dense structure of the CS and altered the crystallinity index and surface hydrophobicity of the CS, thereby affecting the AD process. The presence of CIP pretreatment increased the initial reducing sugar concentration by 0.11–0.27 g/L and increased the maximum volatile fatty acids content by 112.82–436.64 mg/L, which facilitated the process of acidification and hydrolysis of the AD. It was also observed that the CIP pretreatment maintained the pH in the range of 6.37–7.30, maintaining the stability of the overall system. Moreover, the cumulative methane production in the CIP pretreatment group increased by 27.17 %–64.90 % compared to the control group. Analysis of the microbial results showed that CIP pretreatment increased the abundance of cellulose degrading bacteria Ruminofilibacter from 21.50 % to 27.53 % and acetoclastic methanogen Methanosaeta from 45.48 % to 56.92 %, thus facilitating the hydrolysis and methanogenic stages. The energy conversion analysis showed that CIP is a green and non-polluting pretreatment strategy for the efficient AD of CS to methane.

Structural diversity among Acinetobacter baumannii K-antigens and its implication in the in silico serotyping.

Acinetobacter baumannii is an emerging opportunistic pathogen. It exhibits multi-, extreme-, and pan-drug resistance against several classes of antibiotics. Capsular polysaccharide (CPS or K-antigen) is one of the major virulence factors which aids A. baumannii in evading the host immune system. K-antigens of A. baumannii exploit the Wzx/Wzy-dependent pathway that involves 13 different proteins for its assembly and transport onto the outer membrane. A total of 64 (out of 237 K-locus(KL) types) known K-antigen sugar repeating structures are discussed here and are classified into seven groups based on their initial sugars, QuiNAc4NAc, GalNAc, GlcNAc, Gal, QuiNAc/FucNAc, FucNAc, and GlcNAc along with Leg5Ac7Ac/Leg5Ac7R. Thus, the corresponding seven initializing glycosyltransferases (ItrA1, ItrA2, ItrA3, ItrA4, ItrB1, ItrB3, and ItrA3 along with ItrB2) exhibit serotype specificity. The modeled 3D-structural repository of the 64 K-antigens can be accessed at https://project.iith.ac.in/ABSD/k_antigen.html. The topology of K-antigens further reveals the presence of 2-6 and 0-4 sugar monomers in the main and side chains, respectively. The presence of negatively (predominant) or neutrally charged K-antigens is observed in A. baumannii. Such diversity in the K-antigen sugar composition provides the K-typing specificity (viz., 18-69% in terms of reliability) for Wza, Wzb, Wzc, Wzx, and Wzy proteins involved in the Wzx/Wzy-dependent pathway. Interestingly, the degree of uniqueness of these proteins among different K-types is estimated to be 76.79%, considering the 237 reference sequences. This article summarizes the A. baumannii K-antigen structural diversity and creation of a K-antigen digital repository and provides a systematic analysis of the K-antigen assembly and transportation marker proteins.

The Effect of Yeast, Sugar and Sulfur Dioxide on the Volatile Compounds in Wine

This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The factors examined are yeast strain, initial sugar concentration of the must, and the presence of sulfur dioxide. Volatile aroma compounds, determined via GC–MS, were categorized into aromatic series based on aroma descriptors. Out of the volatile compounds analyzed, the yeast strain influenced 39, while sugar content and sulfur dioxide affected 16 and 23 compounds, respectively. Twelve compounds displayed odor activity values exceeding unity, with notable contributions from ethyl esters, β-damascenone, and β-ionone, impacting fruit, floral, and herbal aromatic series. Overall, the Sc1 yeast strain exhibited higher values in the aromatic series compared to the Lc strain. Multivariate analysis revealed that the Sc1 strain highlighted green fruit, citrus, and spice series, while the Lc strain stood out for smoky and herbal aromas. Cluster and principal component analyses emphasized that the aromatic composition of wines produced with wild yeast strains is more influenced by sulfur dioxide than initial sugar content, whereas the opposite holds true for the commercial strain. The key aroma series distinguishing between yeast strains were fruity, green fruit, and citrus for Sc1, and herbal, floral, and smoky for Lc. In conclusion, the Sc1 wild yeast strain showed similar fermentation behavior to the commercial strain, resulting in increased aroma compound presence. The distinctive aromatic profiles contributed by each strain enable winemakers to leverage this diversity and create wines that emphasize specific aromas.

Recovery of carbon from rice straw for production of high-value products by Chlorella sorokiniana TH01 through mixotrophic cultivation

Rice straw is an abundant agricultural by-product in Viet Nam. Rice straw mainly contains carbohydrate (e.g., hemicellulose and cellulose), an abundant carbon source for biological production of high-value products, which is being used for animal feeding, burning or disposal in most suburban and rural areas of Viet Nam. The treatment of rice straw by burning and/or disposal has caused environmental pollution due to emission of greenhouse gases (e.g., CO2, CH4), toxic gases (CO, SOx, NOx) and dust. It is critical to apply technological measures replacing the traditional method to sustainably treat the huge volume of rice straw. In this study, rice straw carbohydrate was transformed to sugar-rich hydrolysate via a different chemical and enzymatic treatment methods for cultivation of Chlorella sorokiniana TH01 to produce lutein, lipid and protein. Data showed that the combined treatment of NaOH/H2SO4/Enzyme resulted in the maximal glucose and xylose hydrolysis efficiency of 96.32% and 93.43%, respectively. C. sorokiniana TH01 displayed the best growth in the hydrolysate with initial sugar concentration of 15 g/L diluted in BG-11 medium, achieving the maximal biomass concentration of 6.5 g/L (biomass yield of 0.44 g DCW/g substrate). Lutein, lipid, carbohydrate and protein contents were determined as 7.2, 350, 220 and 260 mg/g biomass, respectively. The sugar utilization efficiency by C. sorokiniana TH01 was determined as 94.67%. C. sorokiniana TH01 exhibited a promising capability in recovery of carbon from rice straw for production of high-value multiple commercial products, keeping rice straw in a circular economy and finally reaching a carbon-neutral process.

Mathematical modeling of bioethanol production from sweet sorghum juice under high gravity fermentation: Applicability of Monod-based, logistic, modified Gompertz and Weibull models

BackgroundMathematical modeling of a fermentation process is crucial in understanding and predicting dynamics of the process, which can be used in process improvement, design and control. The present study aimed to develop Monod-based kinetic models to describe cell growth, substrate consumption and ethanol production by Saccharomyces cerevisiae NP 01 under high gravity (HG) fermentation of sweet sorghum juice (SSJ). ResultsThe fermentation using an initial total sugar (TS) concentration of 240 g/L resulted in 113.3 g/L of ethanol production, with 90.9% TS consumption and a fermentation efficiency of 94.4%. Growth of the yeast in terms of specific growth rate was found to be inhibited at a threshold TS concentration of 65 g/L, and the maximum specific growth rate, Monod constant and inhibition constant were 0.45 1/h, 19.5 g/L and 0.002 L/(g·h), respectively. Monod-based models incorporating substrate and product inhibition terms showed high applicability to describe the changes of cell, TS and ethanol concentrations, based on the values of bias factor, accuracy factor, coefficient of determination and root mean square error. ConclusionsThe Monod-based models fitted the data equally well as compared with the logistic, modified Gompertz, and Weibull models, despite estimating the value of different kinetic parameters. These results demonstrated that all the models tested were applicable in modeling HG ethanol fermentation.How to cite: Salakkam A, Phukoetphim N, Laopaiboon P, et al. Mathematical modeling of bioethanol production from sweet sorghum juice under high gravity fermentation: Applicability of Monod-based, logistic, modified Gompertz and Weibull models. Electron J Biotechnol 2023;64. https://doi.org/10.1016/j.ejbt.2023.03.004.

Technological exploration and antioxidant activity determination of purple compound fruit wine

When it comes to processing, purple pepper and purple corn are poorly utilised even though they are rich in anthocyanins and other nutrients. Therefore, studies focusing on their processing are vital for resolving their underutilisation. In the present work, purple pepper and corn were used to prepare a compound fruit wine. The fermentation process parameters were optimised using single factor tests and response surface design. The sensory characteristics of the compound fruit wine were used as an indicator. The antioxidant potential of the purple compound fruit wine was also assessed using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH·) and hydroxyl radical (·OH) scavenging rates. A purple compound fruit wine with a sensory score of 94.2 and 8.6% alcohol by volume was obtained using a combination of 72.0% purple pepper juice and 28.0% purple corn juice (with an initial sugar content of 23.3%), followed by inoculation with 6.2% Saccharomyces cerevisiae and fermentation for 7.8 d at 23°C. The resulting purple compound fruit wine had a typical harmonious fruit aroma and a mellow taste. Furthermore, the content of anthocyanins in purple compound fruit wine was 1.38 ± 0.14 mg/mL, and the half inhibitory concentration (IC50) values against DPPH· and ·OH were 51.31 and 49.08 mg/mL, respectively. This optimised fermentation process could serve as a theoretical basis for the industrial utilisation of purple pepper and corn.

Fermentation development using fruit waste derived mixed sugars for poly(3-hydroxybutyrate) production and property evaluation

Free sugars from fruit wastes were evaluated for the production of poly(3-hydroxybutyrate) (PHB) in Paraburkholderia sacchari fed-batch bioreactor fermentations. Different initial sugar concentration, carbon to inorganic phosphorus (C/IP) ratio, IP addition during feeding and volumetric oxygen transfer coefficient (kLa) were evaluated to promote PHB production. The highest intracellular PHB accumulation (66.6%), PHB concentration (108.3 g/L), productivity (3.28 g/(L·h)) and yield (0.33 g/g) were achieved at 40 g/L initial sugars, C/IP 26.5, 202.6 h−1kLa value and 20% IP supplementation in the feeding solution. The effect of different microbial mass harvesting time on PHB properties showed no influence in weight average molecular weight and thermal properties. The harvest time influenced the tensile strength that was reduced from 28.7 MPa at 22 h to 13.3 MPa at 36 h. The elongation at break and Young’s modulus were in the range 3.6–14.8% and 830–2000 MPa, respectively.

Microalga Coelastrella sp. Cultivation on Unhydrolyzed Molasses-Based Medium towards the Optimization of Conditions for Growth and Biomass Production under Mixotrophic Cultivation.

Improving biomass production with the utilization of low-cost substrate is a crucial approach to overcome the hindrance of high cost in developing large-scale microalgae production. The microalga Coelastrella sp. KKU-P1 was mixotrophically cultivated using unhydrolyzed molasses as a carbon source, with the key environmental conditions being varied in order to maximize biomass production. The batch cultivation in flasks achieved the highest biomass production of 3.81 g/L, under an initial pH 5.0, a substrate to inoculum ratio of 100:3, an initial total sugar concentration of 10 g/L, and a sodium nitrate concentration of 1.5 g/L with continuous light illumination at 23.7 W/m2. The photobioreactor cultivation results indicated that CO2 supplementation did not improve biomass production. An ambient concentration of CO2 was sufficient to promote the mixotrophic growth of the microalga as indicated by the highest biomass production of 4.28 g/L with 33.91% protein, 46.71% carbohydrate, and 15.10% lipid. The results of the biochemical composition analysis suggest that the microalgal biomass obtained is promising as a source of essential amino acids and pigments as well as saturated and monounsaturated fatty acids. This research highlights the potential for bioresource production via microalgal mixotrophic cultivation using untreated molasses as a low-cost raw material.

Factors Affecting the Ethanol Production from Sugar Beet Molasses

Sugar beet molasses is one of the important by products in sugar industry, it in dark brown to black colored and rich source of various polysaccharides. So, it can be used in the production of ethanol by<i> Saccharomyces</i> <i>cerevisiae</i>. Data showed that 2% inoculums size was the best size of all tested for molasses media. Where the alcohol production was 4.6 ml /100 media with economic coefficient 53.7% and yield coefficient 46.1%. Also, incubation periods were tested from 2 to 14 days. Maximum alcohol production was noticed at the sixth day of fermentation, it was 4.71% ml/100ml medium. The economic and yield coefficient were 53.7% and 46.1%; respectively. Results showed at 30°C incubation temperature the yeast of Saccharomyces cerevisiae produced high value of ethanol production. 4.61 ml /100ml medium with high value of economic coefficient 53.7% and 46.1% of yield coefficient. While PH 5 was the optimal value for ethanol production from molasses, where alcohol production was 4.61%, economic coefficient and yield coefficient were 53.7% and 46.1%, respectively. Increasing the PH value up to 5.5 did not increase the ethanol production. but ethanol production was recorded decrease value. Data showed that at 20°C incubation temperature and 14.0% initial, sugar the ethanol production was 5.16% with 40% economic coefficient, while at 30°C incubation temperature the maximum ethanol production was 6.3% with economic coefficient 49.0% where the initial sugar was 14.0%.

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

Beer is the world’s third most popular fermented beverage. It is typically made from malted barley. Tropical countries must import barley from temperate countries for brewing, which is an expensive process. Therefore, it is critical to investigate alternative possible substrates for beer production in order to meet the growing demand for high-nutritional-quality beer. The current study involves the creation of a fermented beverage from anthocyanin-rich black wheat with the help of yeast, Saccharomyces cerevisiae CMS12, isolated from fruit waste. Characterization (UV, HPLC, NMR, FTIR, and ICPMS) was then performed, as well as a comparative study with white (amber) wheat beer. Further, process parameters optimization included initial sugar concentration, inoculum size, and pH. Black wheat wort contained 568 mg GAE/L total phenolic content, 4.67 mg/L anthocyanin concentration, 6.8% (v/v) alcohol content, and a pH of 4.04. The sensory analysis revealed that black wheat beer was more acceptable than white wheat beer. The developed fermented beverage has enormous commercialization potential.

Improvement of mild and more serious hypoglycemia in patients with DM type 1 and type 2 after introduction of Continuous Glucose monitoring in Internal Medicine Residency Clinic

We are describing our experience of introducing Continuous Glucose Monitoring (CGM) for the first time as far as we know not in specialized endocrine clinic, but in Internal Medicine Residency Clinic in USA. The 25- patients we included in the trial were with type 2 Diabetes Mellitus (DM 2) -85% and Type 1 DM (DM1)-15%. They were treated with multiple injections of Insulin per day and were self-Monitoring their blood glucose (SMBG) 4 times a day. Their HbA1c was in the beginning of the trial was 9.5-to 14%. Before the introduction of the CGM the patients were spending 1 hour and 14 minutes a day having mild hypoglycemia- between 69-54 mg/dl-4.75% and more significant hypoglycemia- less than 54 mg/dl 29 min a day-3.01%. The CGM was started in the Clinic by the CGM team. In the CGM team were actively participating a10- Internal medicine and Transitional Year Residents under the supervision of board-Certified Endocrinologist who was a member of the clinic also. The CGM used was Dexcom G6. The goal of the project was to show that not only in specialized centers, but in General Internal Medicine Residency clinic we can not only improve the control of DM type 1 and type 2 in those 25- patients but most importantly reduce the time they had hypoglycemia. The Internal Medicine and Transitional year Residents were actively involved in the project. They were educating the patients before starting the CGM on their die and how to adjust their Insulin at home based on written instruction materials and treat their low blood sugar. The patients were called at least once a week by Internal Medicine Clinic representative of the CGM team with instructions how to adjust their Insulin, treat their hypoglycemia and to counsel them about their diet and physical activity. The patients had scheduled appointment to the clinic once a month. After the glucotoxicity from the initial high blood sugar was overcomed by using the appropriate dose of Insulin the control of the diabetes was achieved with reduction of HbA1c to 7.04% mean from 11.21% before the introduction of the CGM. With the help of the CGM the time spent by the patients with BS less than 70 mg/dl decreased from 1 hour and 14 minutes per day-4.75% to 11 minutes per day-0.78% and the time spend with blood sugar less than 54 mg/dl per day decreased from 29 minutes-3.01% to 3 minute per day-0.25%. Both values after the introduction of CGM were within the American Diabetic Association (ADA) standards- mild hypoglycemia goal of less than 4 % and more significant hypoglycemia goal of less than 1 % per day. Four of the patients were able to have excellent control of their DM 2 without any low blood glucose only on per oral antidiabetic medications and or GLP1-RAG. Our experience showed that introduction of CGM instead of SMBG in General Internal Medicine residency Clinic can help a lot of patients with DM type 1 and type 2 on multiple injections of insulin per day to reduce mild and more serious hypoglycemia and improve their blood sugar control with Insulin. Also, we showed that this can be done safely in General Internal Residency clinic and not only in specialized endocrine clinics which can be adopted in other Internal Medicine residency Clinics in USA. This also significantly improves the education and experience with the CGM devise of our Internal Medicine and Transitional Year Medical Residents.