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1

Fed-batch simultaneous saccharification and ethanol fermentation of native corn starch

100%

Szymanowska D., Grajek W.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2009

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tom 08

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nr 4

5-16

Background. The most important innovations in boethanol production in the last decade were: simultaneous saccharification and fermentation processes (SSF), high gravity fermentation, the use of new enzyme preparation able to hydrolyse native granular starch and construction of genetically modified strains of microorganisms able to carry out simultaneous production of hydrolytic enzymes and fermentation of C6 and C5 sugars. The aim of this study was to assess the efficiency of ethanol fermentation using new type of amylolytic enzymes able to hydrolyse native corn starch in a SSF process. Material and methods. The simultaneous saccharification and fermentation of raw corn flour by fed-batch processes using Saccharomyces cerevisiae strain Red Star Ethanol Red and Stargen 001 enzyme preparation was performed. As experimental variable were investigated: fermentation temperature (35-37-40°C), rate of mash stirring (100 and 200 rpm), fermentation time (0-92 h) and dosage of corn flour (different portion and different time). Results. It was found that optimal temperature for fed-batch SSF process was 37°C at initial pH of 5.0. However, the yeast intensively fermented the saccharides also at 40°C. The fermentation stirring rate has significant effect on starch utilization and fermentation production. The prolongation of fermentation time over 72 h has no substantiation in additional ethanol production. In all experimental fermentations the level of produced organic acids was very low, significantly below toxic concentration for the yeast. Conclusions. It was stated that the use of new method of starch raw material preparation resulted in satisfied fermentation yield and allowed to reduce energy requirements for starch liquefaction

2

Influence of fodder silage type on fermentation processes and rumen microorganisms

100%

Krzywiecki S., Szyrner A., Pasternak A., Czarna Z.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

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2006

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tom 09

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nr 2

The study was conducted on four beef cannulae put into forestomach of 500 kg mass in the Latin square system. The control group, apart from corn silage, was fed with hay, while experimental groups were fed trefoil silage, darnel or meadow trefoil-darnel mixture. The parameters characterizing changes taking place in the rumen as well as the number of bacteria and protozoa were determined in the rumen fluid collected before feeding and 1.5 h and 3 hours after feeding. The substitution of hay with silage caused the increase of N-NH3 concentration in the rumen and changed the fermentation profiles expressed by the increase of the amounts of the following acids: propanoic, pentanoic and iso-pentanoic, and the decrease of the following acids: acetic and butyric. The silage of meadow trefoil caused the increase of bacteria and protozoa count, while the darnel silage and meadow trefoil-darnel mixture only caused the increase of bacteria count, and reduced the protozoa count.

3

Ammonia disinfection of corn grains intended for ethanol fermentation

100%

Broda M., Grajek W.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

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tom 08

|

nr 4

33-38

Background. Bacterial contamination is an ongoing problem for commercial bioethanol plants. It concerns factories using grain and also other raw materials for ethanol fermentation. Bacteria compete with precious yeasts for sugar substrates and micronutrients, secrete lactic and acetic acids, which are toxic for yeast and this competition leads to significant decrease of bioethanol productivity. For this study, bacterial contamination of corn grain was examined. Then the grain was treated by ammonia solution to reduce microbial pollution and after that the microbiological purity of grain was tested one more time. Disinfected and non-disinfected corn grains were ground and fermentation process was performed. Microbiological purity of this process and ethanol yield was checked out. Material and methods. The grain was disinfected by ammonia solution for two weeks. Then the grain was milled and used as a raw material for the ethanol fermentation. The fermentation process was carried out in 500-ml Erlenmeyer flasks. Samples were withdrawn for analysis at 0, 24, 48, 72 hrs. The number of total viable bacteria, lactic acid bacteria, acetic acid bacteria, anaerobic bacteria and the quantity of yeasts and moulds were signified by plate method. Results. Ammonia solution effectively reduces bacterial contamination of corn grain. Mash from grain disinfected by ammonia contains less undesirable microorganisms than mash from crude grain. Moreover, ethanol yield from disinfected grain is at the highest level. Conclusions. The ammonia solution proved to be a good disinfection agent for grain used as a raw material for bioethanol fermentation process

4

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Development of technology for obtaining water-soluble bacterial melanin and determination of some of pigment properties

100%

Aghajanyan A. E., Vardanyan A. A., Hovsepyan A. C., Hambardzumyan A. A., Filipenia V., Saghyan A. C.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2017

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tom 98

|

nr 4

5

Manufacturing of curd products of increased biological value for the elderly from dried components

100%

Zabodalova L. A., Belozerova M. S., Evstigneeva T. N.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

|

nr 2

6

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation

100%

Gonzalez E. G., Orejuela J. H. M., Banguera J. S. S., Moreno D. I. C., Narvaez G. A., Munez A. F. O., Rodriguez C. M.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2022

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tom 103

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nr 4

7

Occurrence of structural enterocin genes among silage enterococci

100%

Marcinakova M., Simonova M., Strompfova V., Laukova A.

Bulletin of the Veterinary Institute in Puławy

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2005

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tom 49

|

nr 4

8

Classic techniques for improvement of industrial yeast strains: Part II - Transmission of killer activity into laboratory and industrial strains of Saccharomyces cerevisiae by electrotransformation

100%

Salek A. T.

Biotechnologia

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2002

|

nr 1

9

Effects of different ensiling additives on the quality of late-harvested maize silage

84%

Purwin C., Pysera B., Laniewska-Trokenheim L., Antoszkiewicz Z.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

135-140

10

Wpływ serwatki sojowej na właściwości fermentacyjne mąki pszennej i żytniej

84%

Sobczyk A., Wisniewski R., Jaworska G., Lachowicz S., Piechowiak T.

Żywność Nauka Technologia Jakość

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2017

|

tom 24

|

nr 1

Celem pracy było określenie wpływu dodatku serwatki sojowej na właściwości fermentacyjne mąki pszennej typu 750 i żytniej typu 720. Serwatkę sojową stosowano jako zamiennik wody w ilości 50 i 100 % w stosunku do ilości wody używanej w próbie kontrolnej, prowadzonej bez serwatki. Zaobserwowano korzystny wpływ dodatku serwatki na właściwości fermentacyjne mąki. Pozytywne efekty uzyskano zwłaszcza w przypadku mieszaniny serwatki sojowej i wody w stosunku 1 : 1. Stwierdzono wówczas wzrost ogólnej ilości ditlenku węgla wydzielonego podczas fermentacji ciasta pszennego o 9 %, a żytniego – o 10 % oraz wzrost ilości gazu zatrzymanego przez badane ciasta odpowiednio: o 4 i 9 %. Całkowite zastąpienie wody serwatką sojową pozwoliło istotnie zmniejszyć czas fermentacji ciasta pszennego do rozrostu optymalnego o 38 %, natomiast ciasta żytniego – o 11 %. Nie zaobserwowano wyraźnych zmian pod względem jakości badanych kleików pszennych i żytnich po wprowadzeniu serwatki sojowej. Odnotowano tylko nieznaczny wzrost początkowej temperatury kleikowania w przypadku wszystkich zawiesin sporządzonych z jej udziałem. Dodatek do mąki 50-procentowego roztworu serwatki spowodował zwiększenie aktywności amylolitycznej danej próby, co znalazło wyraz w postaci obniżenia liczby opadania mąki pszennej średnio o 3 %, a mąki żytniej – o 13 %. Przeprowadzone badania wskazują, że serwatka sojowa może być stosowana jako naturalny regulator zdolności gazotwórczej mąki, zwłaszcza żytniej.

11

Reform of wine market organization

84%

Potocki K.

Polish Food

|

2008

|

nr 2

14-15

12

Optimization and production of alkaline proteases from agro byproducts using a novel Trichoderma viridiae strain VPG 12, isolated from agro soil

84%

Shivasharanappa K., Hanchinalmath J. V., Sundeep Y. S., Borah D., Prasad Talluri V. S. S. L.

International Letters of Natural Sciences

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2014

|

tom 09

In recent years, there has been a phenomenal increase in the use of alkaline proteases as industrial catalysts. The aim of this work was to isolate potent fungal strain from the agricultural field of Gulbarga region of India, for the production of alkaline protease by utilizing the agricultural by products viz, red and green gram and Bengal gram as substrate under submerged fermentation process. Optimization of fermentation process parameters such as substrate (Red gram husk, green gram husk and Bengal gram husk) utilization, utilization, temperature, pH and incubation period for alkaline protease production was carried out. The maximum production of alkaline protease by Trichoderma VPG 12 was found at pH 8, temperature 35 °C, incubated for 120 h. But the activity of the enzyme could also be seen in a wide range of pH (5-9) and temperature (20-40 °C). With all these properties, the strain can be considered for industrial grade production of alkaline protease.

13

Effect of sodium acetate on citric acid production from glucose by Yarrowia lipolytica

84%

Robak M., Rymowicz W., Filipkowski P.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

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2007

|

tom 10

|

nr 4

14

The effect of animal fat on sheep's diet digestibility, degradability and rumen fermentation process

84%

Goulas C., Zervas G., Papadopoulos G.

Journal of Animal and Feed Sciences

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2001

|

tom 10

|

nr 3

15

Wpływ warunków wytwarzania ciasta na proces fermentacji i właściwości fizyczne pieczywa pszennego

67%

Rozylo R., Dziki D., Laskowski J.

Acta Agrophysica

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2011

|

tom 18

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nr 1[192]

Celem pracy było określenie zmian właściwości fermentacyjnych ciasta i właściwości fizycznych chleba z ciasta wytwarzanego w różnych warunkach. Ciasto wytworzono przez połączenie składników z wodą o różnej temperaturze (10, 20, 30, 40 i 50oC), następnie miesiono przez 5 i 8 minut. Badania wykazały, że wraz ze wzrostem temperatury wody od 10 do 50oC zwiększała się liniowo temperatura ciasta. Wydłużenie czasu miesienia z 5 do 8 minut przy dodatku wody o temperaturze 10oC wpłynęło na wzrost temperatury ciasta o 2oC a przy dodatku wody o temperaturze 50oC uzyskano już tylko wzrost temperatury ciasta o 0,5oC. Zastosowanie wody o zmiennej temperaturze tj.; 10, 20, 30, 40 i 50oC spowodowało istotne zmiany we właściwościach fermentacyjnych ciasta. Zwiększanie temperatury wody od 10 do 40oC wpłynęło na wzrost objętości chleba. Przy niższych temperaturach wody tj od 10 do 30oC zaobserwowano istotny wpływ przedłużonego czasu miesienia na wzrost objętości. Najmniejszą biel i twardość miał miękisz chleba wypiekanego z ciasta z dodatkiem wody o temperaturze 40oC. Miękisz chleba z ciasta miesionego dłużej miał niższą twardość.

16

Reduction of water consumption in bioethanol production from triticale by recycling the stillage liquid phase

67%

Gumienna M., Lasik M., Szambelan K., Czarnecki Z.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

|

tom 10

|

nr 4

Background. The distillery stillage is a major and arduous byproduct generated during ethanol production in distilleries. The aim of this study was to evaluate the possibility of the stillage recirculation in the mashing process of triticale for non-byproducts production and reducing the fresh water consumption. The number of recirculation cycles which can be applied without disturbances in the ethanol fermentation process was investigated. MateriaL and methods. Winter triticale BOGO and “Ethanol Red” Saccharomyces cerevisiae yeast were used in the experiments. The method of non-pressure cooking was used for gelatinizing the triticale, commercial α-amylase SPEZYME ETHYL and glucoamyl- ase FERMENZYME L-400 were applied for starch liquefaction and saccharification. The process was conducted at 30°C for 72 h, next after distillation the stillage was centrifuged and the liquid fraction was used instead of 75% of process water. Results. Ethanol yield from triticale fermentations during 40 cycles ranged between 82% and 95% of theoretical yield preserving yeast vitality and quantity on the same level. The obtained distillates were characterized with enhanced volatile compounds (fusel oil, esters, aldehydes, methanol) as well as protein and potassium concentrations. Conclusions. The liquid part of stillage was proved that can be reused instead of water in bioethanol production from triticale, without disturbing the fermentation process. This investigated solution of distillery byproducts utilization (liquid phase of stillage) constitutes the way which could significantly decrease the bioethanol production costs by reducing the water consumption, as well as wastewater production.

17

Changes in histamine content in beer production process

67%

Czerniejewska-Surma B., Alchimowicz M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2010

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tom 13

|

nr 1

18

Acid and enzymatic hydrolysis of Jerusalem artichoke (Helianthus tuberosus L.) tubers for further ethanol production

67%

Szambelan K., Nowak J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2006

|

tom 09

|

nr 4

19

Changes in orotic acid content in milk upon heat treatment and fermentation

67%

Kisza J., Kroll J., Juskiewicz M.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1995

|

tom 28

30-40

20

Enhanced production of oxalic acid in Aspergillus niger by the addition of methanol

67%

Rymowicz W., Lenart D.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

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2004

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tom 07

|

nr 2

Ograniczanie wyników

Fed-batch simultaneous saccharification and ethanol fermentation of native corn starch

Influence of fodder silage type on fermentation processes and rumen microorganisms

Ammonia disinfection of corn grains intended for ethanol fermentation

Development of technology for obtaining water-soluble bacterial melanin and determination of some of pigment properties

Manufacturing of curd products of increased biological value for the elderly from dried components

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation

Occurrence of structural enterocin genes among silage enterococci

Classic techniques for improvement of industrial yeast strains: Part II - Transmission of killer activity into laboratory and industrial strains of Saccharomyces cerevisiae by electrotransformation

Effects of different ensiling additives on the quality of late-harvested maize silage

Wpływ serwatki sojowej na właściwości fermentacyjne mąki pszennej i żytniej

Reform of wine market organization