Tag Archives: fermentation

935-947 N.V. Silva, A.J.V. Pires, I.C. Dutra, H.S. Silva, B.E.F. Santos, M.S. Nogueira, N.T. Cruz, A.P.G. Silva, L.S. Teixeira, G.R.S. Oliveira, G.C. Dutra and L.S. Teixeira
The quality and fermentation of the total diet containing BRS capiaçu or sugarcane with or without urea
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The quality and fermentation of the total diet containing BRS capiaçu or sugarcane with or without urea

N.V. Silva*, A.J.V. Pires, I.C. Dutra, H.S. Silva, B.E.F. Santos, M.S. Nogueira, N.T. Cruz, A.P.G. Silva, L.S. Teixeira, G.R.S. Oliveira, G.C. Dutra and L.S. Teixeira

State University of Southwest of Bahia, BR45700-000 Itapetinga, Bahia, Brazil
*Correspondence: nvszootecnista@gmail.com

Abstract:

The objective of this study was to evaluate total diet silages in PVC silos, containing BRS Capiaçu or sugarcane with or without urea. The experimental design was completely randomized with a 2×2 factorial arrangement with ten replicates, with one of the roughages (sugarcane or Capiaçu) being with or without urea (2% urea on a dry matter basis). No interaction was observed between the bulk and urea factors for the variables analyzed. Diets containing sugarcane presented greater gas losses and lower pH. In contrast, effluent losses and dry matter recovery were higher in diets containing BRS Capiaçu. Ammonia nitrogen levels were influenced by both the type of roughage and the addition of urea, being higher in diets with urea and those containing BRS Capiaçu. Diets with BRS Capiaçu also resulted in higher levels of ash, NDF, ADF, hemicellulose, cellulose, and lignin. The addition of urea, in turn, reduced lignin levels. The levels of ADIN and NDIN were higher in diets with BRS Capiaçu and lower in those with sugarcane, while urea reduced ADIN. For NFC, there was an effect of roughage and urea, with higher values observed in diets with sugarcane and with the addition of urea. The highest iNDF levels were found in diets with BRS Capiaçu and without urea. Protein fractionation showed that the addition of urea increased fraction A and reduced fractions B1+B2 and C. Fraction B3 was higher in diets with sugarcane. Fraction C showed higher levels with BRS Capiaçu and when urea was not added. Sugarcane resulted in higher levels of fractions A+B1 and lower levels of B2 and C, a pattern opposite to that observed with BRS Capiaçu. Similarly, urea increased fractions A+B1 and decreased fractions B2 and C. The addition of urea to the diets promoted changes in the carbohydrate and protein fractions, improving the composition. Regarding the roughage used, sugarcane presented better fermentation parameters when purchased from Capiaçu.

Key words:

chemical composition, conservation, fermentation, total mixed ration

1531–1542 E. Widiastuti, D. Febrianti, H.I. Wahyuni, T. Yudiarti, I. Agusetyaningsih, R. Murwani, T.A. Sartono and S. Sugiharto
Effect of fermented purple sweet potato flour on physiological conditions and intestinal conditions of broiler chickens
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Effect of fermented purple sweet potato flour on physiological conditions and intestinal conditions of broiler chickens

E. Widiastuti, D. Febrianti, H.I. Wahyuni, T. Yudiarti, I. Agusetyaningsih, R. Murwani, T.A. Sartono and S. Sugiharto*

Department of Animal Science, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, 50275, Central Java, Indonesia
*Correspondence: sgh_undip@yahoo.co.id

Abstract:

The study investigated the effect of fermented purple sweet potato flour (PSPF) on intestinal and physiological health of broilers. A 189-day-old broiler chicks were divided into T0 (diet based on corn and soybean meal), T1 (diet containing 15% unfermented PSPF), and T2 (diet containing 15% fermented PSPF). Samples collection and measurement were conducted at day 35. The T2 chicks had greater (p < 0.05) weight gain than T1, but did not differ from T0. Feed conversion ratio (FCR) was better (p < 0.05) in T2 than in T1. The mean corpuscular haemoglobin (MCH) and mean corpuscular haemoglobin concentration (MCHC) were higher (P < 0.05) in T2 than in T0 and T1 groups. Haemoglobin tended (p = 0.08) to be lower in in T2 than in T0 and T1 groups. Heterophils were higher (p = 0.05) in T2 than in T0 and T1 groups. Total cholesterol and high-density lipoprotein (HDL) were higher (p < 0.05) in T0 than in T1. Low-density lipoprotein (LDL) tended (p = 0.06) to be lower in T1 than that in T0. Total protein and globulin were higher (p < 0.05) in T0 than that in T1 and T2. Lactic acid bacteria (LAB) to coliform ratio in the ileum was higher (p < 0.05) in T2 than in T0. LAB counts tended (p = 0.08) to be greater in T2 than in other chickens. T1 tended (p = 0.09) to have a smaller number of lactose negative Enterobacteriaceae (LNE) in caecum as compared to that of T0 chicks. T2 tended (p = 0.09) to have a lower crypt depth than T0. In conclusion, feeding fermented purple sweet potato flour contributes for the better growth, feed conversion, immune defence, bacterial population and morphology of the small intestine.

Key words:

bacteria, broilers, energy source, fermentation, immune response, intestine

1419-1426 J. Vošahlík
IoT and measurement of fermentation process of rice wine
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IoT and measurement of fermentation process of rice wine

J. Vošahlík*

Faculty of Engineering, Department of Technological Equipment of Buildings, Kamýcká 129, Prague, Czech University of Life Sciences Prague, Czech Republic
*Correspondence: vosahlik@rektorat.czu.cz

Abstract:

The article deals with the fermentation process of rice wine and obtaining data during fermentation with the help of IoT, developed and implemented stirrer. Stirrer was printed by 3D printer. The process of converting
D-glucose into ethanol together with the oxidation of reduced coenzymes is called fermentation. Ethanol fermentation takes place anaerobically, i.e., without access to air with the help of yeast. The fermentation process is gradually being improved with the help of acquired sensor data and the gradual possibility of automation. The main objective of this paper is to develop an experimental environment for measuring rice wine fermentation processes with the help of IoT. During the fermentation of rice wine, there are measurable attributes that can be measured with the help of sensors. These attributes affecting the final product quality, positively but also negatively (pH, temperature, humidity, etc.). It is therefore necessary to select a given sensor that can monitor the attributes and then devices that can then manage and evaluate it. the correct selection and use of sensors and computing equipment, the acquisition and processing of data and the application of the resulting values to fermentation procedures, the resulting product quality increases.

Key words:

automation, ethanol, fermentation, IoT, rice wine, sensors

928-939 N. Sjulander, V. Rooni, L. Rocha-Meneses and T. Kikas
Comparison of different chemical-free pretreatment methods for the production of sugars, ethanol and methane from lignocellulosic biomass
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Comparison of different chemical-free pretreatment methods for the production of sugars, ethanol and methane from lignocellulosic biomass

N. Sjulander¹*, V. Rooni¹, L. Rocha-Meneses² and T. Kikas¹*

¹Estonian University of Life Sciences, Institute of Forestry and Engineering, Chair of Biosystems Engineering, EE51014 Tartu, Estonia
²Renewable and Sustainable Energy Research Center, Technology Innovation Institute, P.O.Box: 9639, Masdar City, Abu Dhabi, United Arab Emirates
*Correspondence: nikki.sjulander@emu.ee; timo.kikas@emu.ee

Abstract:

Most pretreatment methods for lignocellulosic biomass use strong chemicals, such as sulphuric acid and ammonia, to open up the cellular structure of plant biomass. However, those chemicals are not environmentally friendly and their use leads to safety risks. As a result, different chemical-free pretreatment methods have been developed, which focus on the usage of pressure, high or low temperatures and mild chemicals. Freezing pretreatment and explosive decompression pretreatments, using different operating gases, such as nitrogen and steam, are compared in the context of glucose, ethanol and methane yield in this review. For the methane production, the stillage from bioethanol production is used. The usage of this waste improves the overall valorisation of lignocellulosic biomass. The review also investigates, whether the nitrogen explosive decompression pretreatment is suitable for the treatment of softwoods, hardwoods and herbaceous materials. In the comparison of different chemical-free pretreatment methods, it is concluded that heat and water are the most influential parameters for opening up the lignocellulosic biomass structure. The operating gas and pressure in the pretreatment reactor are less relevant. Steam explosion, nitrogen explosive decompression pretreatment and autohydrolysis pretreatment are the most suitable chemical-free pretreatment methods for lignocellulosic biomass.

Key words:

anaerobic digestion, biofuels, fermentation, lignocellulosic inhibitors, steam explosion

1318–1324 J. Vošahlík and J. Hart
Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0
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Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0

J. Vošahlík¹* and J. Hart²

¹Czech University of Life Sciences Prague, Faculty of Engineering, Department of Technological Equipment of Constructions, Kamýcká 129, CZ165 00 Prague, Czech Republic
²Czech University of Life Sciences Prague, Faculty of Engineering, Department of Vehicles and Ground Transport, Kamýck

Abstract:

The article inquiries into the issue of automation of the rice wine fermentation process in the field of industry 4.0. Fermentation is the process of converting D-glucose into ethanol along with oxidation of reduced coenzymes (fermentation). This is known as ethanol fermentation, which takes place anaerobically in the presence of yeast. The fermentation is being improved by automation (sensors, etc.). The main aim is to develop an experimental automation environment in industry 4.0 for the process of rice wine fermentation. During the rice wine fermentation process, variety of measurable attributes are created which affect the quality of the resulting product. They can be monitored with the help of automation elements (pH, temperature, humidity etc.). In case of an experimental environment development, it is therefore important to select appropriately the sensory that can record the measurable attributes. At the same time, the sensory must be at a level of reliability that guarantee their sufficient use in the mentioned experimental environment for the rice wine fermentation. The result is that, if the right environment is chosen, the quality of the fermented wine will improve.

Key words:

4.0, automation, fermentation, industry, IoT, rice wine

1167–1178 G.P. Slesarev, T.V. Glukhareva, K.C. Duru, V.A. Shevyrin, P.N. Lyubyakina and E.G. Kovaleva
Comparative study of extraction of soy molasses isoflavones and in vivo bioconversion of daidzein into S-equol in rats models
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Comparative study of extraction of soy molasses isoflavones and in vivo bioconversion of daidzein into S-equol in rats models

G.P. Slesarev*, T.V. Glukhareva, K.C. Duru, V.A. Shevyrin, P.N. Lyubyakina and E.G. Kovaleva

Ural Federal University named after the First President of Russia B.N. Yeltsin, Mira Str. 19, 620002 Yekaterinburg, Russia *Correspondence: grigory.slesarev@urfu.ru

Abstract:

We compared different extraction methods for isolation of isoflavones from soybean molasses. Since conventional extraction methods are time-consuming, expensive and unsustainable, we have compared them with the NADES extraction method, which does not have these disadvantages. Fermentation-assisted technique and extraction with Natural Deep Eutectic Solvents (NADES) were compared to the conventional extraction methods. Based on the results obtained, we selected the optimal technique for isoflavones isolation. Isoflavones were identified by gas chromatography equipped with mass spectrometer (GC-MS), whereas their quantities were determined using high performance liquid chromatography (HPLC). In vivo metabolism of daidzein to S-equol was performed in rats with quantification of a yield of S-equol as a result of daidzein in vivo conversion in rats’ intestines.

Key words:

daidzein, extraction, fermentation, GC-MS, genistein, HPLC, NADES, S-equol, soy molasses

1479–1486 E. Shalavina, A. Briukhanov, E. Vasilev, R. Uvarov and A. Valge
Variation in the mass and moisture content of solid organic waste originating from a pig complex during its fermentation
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Variation in the mass and moisture content of solid organic waste originating from a pig complex during its fermentation

E. Shalavina*, A. Briukhanov, E. Vasilev, R. Uvarov and A. Valge

Federal Scientific Agroengineering Center VIM (FSAC VIM) 3, Filtrovskoje Shosse p.o. Tiarlevo, RU196625 Saint Petersburg, Russia
*Correspondence: shalavinaev@mail.ru

Abstract:

The focus of the study was the fermentation of an organic waste mixture originating from a pig-rearing complex. The organic waste was processed in the laboratory-scale drum fermenter. Through the fermentation process, the fermented material was weighed by a system of four strain gauges installed under the fermenter. In our previous study, the following initial mixture characteristics were justified to have the fermentation process going – 65% to 70% moisture content and 400–600 kg m^-3 density. The optimal operation mode of the fermenter was identified depending on the initial mixture composition – aeration frequency of 5 min h^-1; air consumption of 11.3 m³ h^-1 per 1.7 m³ of the fermenter volume; drum rotation interval – three times every 12 hours. Under this operating mode, the mass loss was 3% already on the third fermentation day and 7% – on the fifth day. As a result, the mass of the finished organic fertiliser was 9% smaller than that of the loaded mixture. The moisture content of the processed material also decreased: under the average moisture content of the loaded mixture of 68.7%, the average moisture content of the organic fertiliser was 66.4%. Based on the resulting experimental data, the mathematical models describing the dependence of the mass and moisture content of the processed material on the fermentation time were created. The study outcomes allow concluding that the solid-state aerobic fermentation is one of the promising options for the utilisation of the solid fraction of pig slurry.

Key words:

fermentation, mass, moisture content., organic fertiliser, organic waste, slurry

256–269 M. Paiders, A. Gruduls, L. Kalnina, S. Valucka, I. Dimanta, J. Kleperis, and V. Nikolajeva
Biogas and hydrogen production from glycerol by Enterobacter aerogenes and anaerobic microbial communities
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Biogas and hydrogen production from glycerol by Enterobacter aerogenes and anaerobic microbial communities

M. Paiders¹*, A. Gruduls¹, L. Kalnina¹, S. Valucka¹, I. Dimanta¹², J. Kleperis², and V. Nikolajeva¹

¹University of Latvia, Faculty of Biology, Department of Microbiology and Biotechnology, Jelgavas street 1, LV-1004 Riga, Latvia
²University of Latvia, Institute of Solid State Physics, Laboratory of Hydrogen Energy Materials, Kengaraga street 8, LV-1063 Riga, Latvia
*Correspondence: matisspaiders@gmail.com

Abstract:

Biological hydrogen production by anaerobic fermentation of widely available renewable resources is a promising and advantageous area. Using microbiological hydrogen production from crude glycerol biodiesel-derived waste was utilized by obtaining renewable energy carrier. The purpose of this research was to study biogas and hydrogen production by Enterobacter aerogenes MSCL 758 and by natural microbial communities. Growth medium was supplemented with analytical grade, technical grade or crude glycerol. Inoculants from old municipal landfill, manure and lake sludge were also used. Biogas production was analyzed using Automatic Methane Potential Test System II. Part of the experiments were carried out in serum bottles and evolved gases were tested using mass-spectrometry. Fluorescence in situ hybridization was used for bacterial population dynamic determination. Optimal concentration for crude glycerol was found to be six grams per liter. Amount of hydrogen was significantly higher and amount of nitrogen gas was lower in case of analytical grade glycerol usage in comparison to crude glycerol fermentation. E. aerogenes acted in synergy with landfill substrate and manure in biogas production from technical grade and analytical grade glycerol. It was not the case for crude glycerol usage. Addition of E. aerogenes increased overall amount of produced hydrogen. Obtained results showed potential of E. aerogenes for use in bioaugmentation purposes for fermentation of glycerol. Lake sludge inoculum contained microorganisms necessary for the production of hydrogen as well as biogas from glycerol. Clostridia and Gammaproteobacteria were predominant in the inoculum. Cultivable bacteria Bacillus licheniformis, Burkholderia cepacia, Hafnia alvei and unidentified Clostridium species were found to be predominant after six days of fermentation.

Key words:

bacteria, bioaugmentation, fermentation, inoculum

1074-1085 B. Shershenkov and E. Suchkova
Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification
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Upgrading the technology of functional dairy products by means of fermentation process ultrasonic intensification

B. Shershenkov* and E. Suchkova

ITMO University, Institute of Refrigeration and Biotechnologies, Department of Technology of Milk and Food Biotechnology, Lomonosov str., 9, 191002, St. Petersburg, Russia; *Correspondence: boris.shershenkov@list.ru

Abstract:

Intensification of milk fermentation without negative influence on product quality is a priority research direction in dairy industry. One of the perspective tools for solving this problem is usage of ultrasound. Careful selection of ultrasonic treatment regimens allows to activate lactic-acid bacteria metabolic activity and to improve the efficiency of dairy production. A number of cultivations were carried out for ultrasonic processing effect estimation on Lactococcus mixed culture, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus symbiotic cultures that are often used for dairy fermentation. Milk with added starter culture was treated with ultrasound by means of ultrasonic homogenizer at a frequency of about 30 kHz. Processing duration varied from 1 to 3 minutes and ultrasound power varied from 2 to 8 W. Ultrasonication regimens of fermenting milk allowed accelerating of fermentative process by 10% and improving the quality of final product.

Key words:

dried skim milk, fermentation, intensification, Lactobacillus bulgaricus., Lactococcus cremoris, Lactococcus diacetylactis, Lactococcus lactis, reconstitution, Streptococcus thermophilus, ultrasonic processing, ultrasound

793-800 H. Kaldmäe, O. Kärt, A. Olt, A. Selge. I. Keres
Inoculant effects on red clover silage fermentation products and nutritive value
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Inoculant effects on red clover silage fermentation products and nutritive value

H. Kaldmäe¹, O. Kärt¹, A. Olt, A¹. Selge². I. Keres²

¹Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences,
²Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences,
Kreutzwaldi 1, EE51014 Tartu, Estonia; e-mail: helgi.kaldmae@emu.ee

Abstract:

The study investigated effects of five different microbial inoculants on silage fermentation and nutritive value. Silage was prepared from red clover-rich material with dry matter content after 24 hours of wilting of 170 g kgí1 for the first cut and 430 g kgí1 for the second cut. Tests with five different commercial inoculants were based on different strains of Lactobacillus plantarum which were used alone or in combinations with other lactic acid bacteria (1/BO, 2/BI, 3/SI, 4/EC, 5/BM), and chemical additive (CHEM) were used. Six commercial additives were compared with the untreated control. The additives were applied to fresh forage at the levels recommended by the manufacturers. Chemical compositions of the first and second cut of red clover were significantly different í crude protein 176 g kgí1 and 143 g kgí1 ; NDF 366 g kgí1 and 503 g kgí1 DM respectively. In the first trial, silages treated with 2/BI had lower levels of acetic acid 25.5 g kgí1 and ethanol 8.0 g kgí1 compared to the control values of 35.6 g kgí1 and 11.6 g kgí1 (P<0.05). Otherwise, the pH, and contents of ammonia nitrogen, ethanol and organic acids were no different from the control silage. In the second trial, silage treated with 1/BO and 4/EC showed the highest contents of lactic acid. Compared to the untreated control silage, the acetic acid content was lower in silages treated with 2/BI, 3/SI and 5/BM (P<0.05). The lactic acid:acetic acid ratio was higher in inoculated silages: for 1/BO, 2/BI; 3/SI, 4/EC and 5/BM it was 2.73; 2.17; 1.98; 2.03 and 2.87, respectively. The same ratio for the control silage was 1.83. All commercial inoculants improved the fermentation quality of red clover silage under the conditions stated. No differences were found between dry matter in vitro digestibility of the inoculated and the control silage for both the first and second cut. Digestibility of the red clover silage treated with CHEM was higher than that of the control silage by 4.6% for the first cut and by 7.3% for the second cut (P<0.001).

Key words:

digestibility, fermentation, inoculants, nutritive value, red clover, silage