Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non-Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross-system transfers have occurred naturally in the past. We review here the available literature pertaining to the use of nonconventional yeasts in brewing, with a focus on the origins of these yeasts, including methods of isolation. Practical aspects of utilizing nondomesticated yeasts are discussed, and modern methods to facilitate discovery of yeasts with brewing potential are highlighted.     

Learning to live in a smart home

ABSTRACT

Smart homes promise to significantly enhance domestic comfort, convenience, security and leisure whilst simultaneously reducing energy use through optimized home energy management. Their ability to achieve these multiple aims rests fundamentally on how they are used by householders, yet very little is currently known about this topic. The few studies that have explored the use of smart homes have tended to focus on special-interest groups and be quite short-term. This paper reports on new in-depth qualitative data that explore the domestication of a range of smart home technologies in 10 households participating in a nine-month field trial. Four core themes emerge: (1) smart home technologies are both technically and socially disruptive; (2) smart homes require forms of adaptation and familiarization from householders that can limit their use; (3) learning to use smart home technologies is a demanding and time-consuming task for which there is currently very little support available; and (4) there is little evidence that smart home technologies will generate substantial energy savings and, indeed, there is a risk that they may generate forms of energy intensification. The paper concludes by discussing the implications of these findings for policy, design and further research.     

倒置A~2/O-动态膜生物反应器活性污泥培养和启动实验研究

活性污泥性能是倒置A2/O-动态膜生物反应器工艺稳定运行的关键因素,研究了活性污泥培养和反应器启动阶段,考察了活性污泥性能及对污染物的去除效果。结果表明,好氧池活性污泥MLSS由3 460 mg/L增加至6 100 mg/L,粒径d50由27.8μm增至59.8μm,活性污泥培养阶段,COD、NH3-N和TP去除率分别达到85.7%,97%,87%;反应器启动阶段,COD、NH3-N和TP去除率分别达到91.9%,99%,96.5%。     

Reduced acetaldehyde production by genome shuffling of an industrial brewing yeast strain

High levels of acetaldehyde produced by yeast during fermentation can be of concern to product quality. A novel approach, based on genome shuffling, was applied to reduce the production of acetaldehyde by industrial brewing strain YS86. Four isolates with different impacts of acetaldehyde concentration were obtained from populations generated by ultraviolet irradiation and nitrosoguanidine mutagenesis. These yeast strains were then subjected to recursive pool‐wise protoplast fusion. A strain library that was likely to yield positive colonies was created by fusing the lethal protoplasts obtained from both UV irradiation and heat treatments. After two rounds of genome shuffling, a recombinant YSF2–9 strain produced less acetaldehyde than wild‐type strain YS86, by 64.5 and 66.2% in laboratory and pilot plant fermentations, respectively. The shuffled yeast strain YSF2–9 was genetically stable and may have a potential application in brewing industry for managing acetaldehyde in beer. Copyright © 2017 The Institute of Brewing & Distilling     

微生物法处理巴豆酸生产废水的实验研究

采用微生物法处理巴豆酸生产废水.首先将特定好氧微生物进行驯化,然后用于巴豆酸生产废水的处理,比较了微生物驯化前后巴豆酸生产废水生化降解的效果.当废水的初始COD值小于500 mg·L-1时,直接运用驯化后的好氧微生物处理6h后,COD值可降至30～50 mg·L-1,达到国家《污水综合排放标准》GB 8978-1996...     

高层建筑施工轴线的竖向控制及验线归化改正

本文通过对福建交警指挥中心监控大楼的竖向控制,介绍内控法投放轴线所构成的矩形网实施过程,并进行轴线投放精度分析和误差归化改正方法探讨。     

苹果醋优势醋酸菌株的诱变选育

以酒精含量为7%vol的苹果酒发酵醪液为驯化介质,对引进的醋酸杆菌20056进行驯化与诱变选育。采用紫外诱变的方法,确定最佳诱变条件为诱变时间40 s、诱变距离40 cm、菌液稀释度10-5,此时细胞致死率为82.15%。15株诱变菌株通过诱变效应、产酸实验、定性实验等验证,结果表明经过初步筛选的UV-3、UV-6、UV-11三株正突变菌株,产酸总量分别和诱变前的原菌株相比分别提高了20.45%、23.73%、24.61%,乙醇脱氢酶活性的峰值分别是原菌株的2.7、3.5、3.7倍。紫外诱变有效的提高了苹果酒发酵醪液中的酒精转化力,为优势醋酸菌的选育提供了简便、有效的育种手段。     

离子束诱变与连续驯化选育耐毒性产丁醇菌株

利用离子束注入的方法对丁醇发酵菌株拜氏梭菌（Clostridium beijerinckii） NCIMB 8052进行诱变,筛选得到了突变株拜氏梭菌（Clostridium beijerinckii） CN18,相对于出发菌株,该突变株的丁醇产量从9.9 g/L增加至12.8 g/L,提高了29.3%;总溶剂产量从13.4 g/L增加至18.2 g/L,提高了35.8%。该突变菌株连续传代20次,溶剂产量稳定,菌株无明显退化。使用含木质素降解产物的培养基对该菌株进行连续培养驯化,最终获得一株耐木质素降解产物的高产突变株,命名为拜氏梭菌（Clostridium beijerinckii） CN88,其耐受木质素降解产物的质量浓度提高至1.0 g/L。在0.6 g/L、0.8 g/L、1.0 g/L的抑制物质量浓度下发酵,可分别产总溶剂15.2 g/L、14.4 g/L、12.7 g/L。     

污水处理中CASS工艺活性污泥培养与驯化

通过重庆市大渡口污水处理厂工程,重点介绍了工程调试中活性污泥培养与驯化的情况。实践表明,采用接种法培养驯化活性污泥20d就能完成污泥培养驯化,COD、BOD、SS的去除率分别为77.8%～88.3%、88.4%～95.9%、83.1%～92.1%,各项出水水质指标达到或优于设计目标。最后对培养驯化过程中出现的泡沫、进水BOD低营养源不足、滗水后期有微弱曝气和污泥回流、排泥等问题提出了相应的解决措施。