Substratspezifische Stoff-Führung bei anaeroben Verfahren zur Methan-Gewinnung

Principles of material flow in anaerobic methane production processes . Rising prices of fossil energy are upgrading the importance of processes for generating fuels from organic wastes and from renewable biomass. Anaerobic digestion is a suitable approach for the production of fuel gas rich in methane from wet or liquid organic feedstock. Depending upon the biochemical characteristics of the digestion process and upon the physical conditions for an optimal mass transport, specific technical solutions have been found for treating typical substrates differing in chemical composition, digestability, and fluid mechanical behaviour; such substrates are waste water, sludges, and organic solids with a high liquid content. A survey is given on the principal systems now used for conducting material to be digested through the whole process and in particular through the bioreactor.     

Lignin Impact on Fibre Degradation: 1—Quinone Methide Intermediates Formedfrom Lignin DuringIn VitroFermentation ofCorn Stover*

Experiments were conducted to determine whether formation of quinone methide intermediates from lignin occurs during ruminal fermentation of corn stover, as indicated by nucleophilic addition reaction with sulphur-containing reducing agents. Corn stover leaf and stem fractions harvested at full maturity were incubated in buffered ruminal fluid without reducing agents or with (NH₄)₂SO₄ (S-control), Na₂S.9H₂O, cysteine-HCl (cysHCl), or cysHCl plus Na₂S.9H₂O; and in only buffer with or without cysHCl plus Na₂S.9H₂O. Mixed reducing agents (cysHCl plus Na₂S.9H₂O) enhanced ( P< 0.001) in vitro fibre degradation after 48 h, tended to increase solubilisation of fibre ( P =0.07) and dry matter ( P =0.06) in buffer alone, and elevated ( P< 0.001) S-content of residual fibre. In vitro incorporation of S into the undegraded fibre was determined for corn stover fractions of varying lignin compositions that were harvested at two maturities (early dent and full maturity) in 2 years. Extent of fibre degradation was correlated with extent of S-incorporation ( r =-0.54, P< 0.001), and with lignin methoxyl content ( r =-0.84, P< 0.001). The negative association of lignin methoxyl content with digestibility is explained by the relative likelihood of quinone methide intermediate formation from guaiacyl and syringyl units in lignin.     

Apple Allergy: The cDNA Sequence of the Major Allergen of Apple,Determined by Performing PCR with a Primer Based on the N-Terminal Amino Acid Sequence,is Highly Homologous to the Sequence of the Major Birch Pollen Allergen

Considering the known N-terminal amino acid sequence of the major apple allergen, a polymerase chain reaction (PCR) primer was selected to amplify cDNA encoding this protein. A single PCR product was obtained, cloned into Escherichia coli and subsequently sequenced. The missing 5′-end of the apple cDNA sequence was obtained by a 5′-RACE method. The cDNA sequence showed 72% identity with the coding region of one of the known isoforms of Bet v 1, the major allergen of birch pollen. The deduced amino acid sequence resulted in a 158-residue protein with a calculated molecular mass of 17·5 kDa and 63% amino acid sequence identity to Bet v 1. In addition, further protein alignments showed a high degree of identity with allergens from other tree pollens and some ‘pathogenesis-related proteins’ from food plants. According to international regulations the allergen was termed Mal d 1 for this protein, it being the first major allergen discovered and characterised in fruits of apple (Malus domestica).     

Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography–mass spectrometry/olfactometry and sensory analysis

The influence of milk processing and ingredients on the sensory properties of white coffee beverages has, as yet, not been thoroughly investigated, so in this study analysed milk products processed in a defined manner were added to a standardized, fresh coffee beverage; the resulting odour, taste and retronasal odour perception were measured by intensity tests, and selected volatiles were analysed by static headspace gas chromatography/mass spectrometry. After adding pasteurized consumers’ milk, the effects of a different fat content (3.5 and 1.5%) and fat dispersion were studied. The milk with the lower fat content and with smaller fat globules, resulting from double homogenization (each 250/50 bar), induced a more intense coffee-related retronasal odour perception, whereas the milk-related impression was nearly the same. The addition of casein increased the creamy and milky retronasal odour perception and reduced the coffee-related taste and retronasal odour. These correlations may result in a custom-made development of milky coffee beverages controlled in their nasal and retronasal odour and taste by the defined processing of the milk component. With instrumental analysis it was observable that the effect of the addition of twice-homogenized, twice-pasteurized low-fat milk and of the addition of whole milk was similar. In both cases more volatiles were released from the beverage than with the addition of low-fat milk that was homogenized once. This is an unexpected result, because the whole milk has a higher fat content than the low-fat milk and therefore a greater retention of the flavour compounds was expected. Is it possible that the flavour compounds are not dissolved in fat and that interactions happen only with fat globule membrane constituents?     

Efficacy of an advanced sewage treatment plant in southeast Queensland, Australia, to remove estrogenic chemicals

The estrogenicity profile of domestic sewage during treatment at a medium-sized (3800 EP) advanced biological nutrient removal plant in Queensland, Australia, was characterized using a sheep estrogen receptor binding assay (ERBA) and the MCF-7 breast cancer cell proliferation assay (E-Screen). The raw influent was highly estrogenic (20-54 ng/L EEq), and primary treatment resulted in a slight increase in estrogenicity that was detected in one of the assays (6-80 ng/L). Concurrent chemical analysis suggested that most of the estrogenicity in the influent was due to natural hormones (>48%). Secondary activated sludge treatment followed by nitrification/denitrification effectively removed > 95% of the estrogenic activity (to <0.75-2.6 ng/L), and estrogenicity of the final tertiary-treated effluent was below the detection limit of both assays (<0.75 ng/L).     

Chemical composition,nutritive value and voluntary intake of tropical tree foliage and cocoyam in pigs

The composition of the leaves of cocoyam (Xanthosoma sagittifolium) and of two trees (Trichanthera gigantea and mulberry, Morus alba), their nutritive value in pigs and voluntary intake by pigs were determined. The average protein content ranged from 170 to 240 g kg^?1 dry matter (DM) and that of neutral detergent fibres from 218 to 398 g kg^?1 DM. The leaves are interesting sources of calcium (up to 69 g kg^?1 DM), potassium, iron and manganese. The proteins are well balanced in essential amino acids, with lysine ranging from 43 to 57 g kg^?1 proteins. The apparent faecal digestibility was determined by difference in 35 kg pigs fed a diet containing 35% leaf meal. The digestibility coefficients of DM, N and energy were, respectively, 47–57, 33–36 and 51–53%. The digestible energy value ranged from 1.674 to 2.037 kcal kg^?1 DM. The voluntary intake of Trichanthera and Xanthosoma was measured in sows weighing 100 kg on average. The intake reached 3.4 kg fresh leaves day^?1 (0.51 kg DM) and 1.0–1.1 kg dry leaf meal/day. It is concluded that low energy density is the main limiting factor of tree foliage for pig nutrition but that they are good sources of minerals and well‐balanced proteins. Copyright © 2005 Society of Chemical Industry     

Stereoisomere aromastoffe

Zusammenfassung Die optische Reinheit des Aromastoffs 1-Octen-3-ol in Champignons und Pfifferlingen und der chiralen Fruchtester Essigsäure-(Buttersäu-re)-Petan-2-ylester, Essigsäure-(Buttersäure)-heptan-tan2-ylester und Hexansäure-pentan-2-ylester in Bananen wird untersucht. Über das Vorkommen der chiralen Lactone -Octa-, -Deca- bzw. -Dodecalacton in Kokosnüssen wird berichtet. Die Bedeutung der Chiralität als Beurteilungskriterium natürlicher Aromastoffe wird diskutiert.

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Stereoisomeric flavour compounds.XXI. Chiral aroma compounds in foods

Summary The optical purity of 1-octen-3-ol in mushrooms and the chiral esters of pentan-2-ol, heptan-2-ol with acetic acid, butyric acid and hexanoic acid in bananas is investigated. The analysis of the chiral lactones -octa-, -deca-, and -dodecalactone in coconuts is also reported and the importance of chirality with respect to the identification of natural aroma compounds is discussed.