通风量对菇渣好氧发酵温度时空特性的影响

采用不同通风量进行菇渣与猪粪高温共发酵,研究通风对发酵过程中堆体温度的时空变化的影响。结果表明,通风使堆体温度呈现出明显的梯度效应,不同处理各发酵时期的温度分布均由剖面中部向四周不断降低。高温区域的位置和面积随发酵时间呈动态变化规律,升温期温度在发酵罐中上部积聚,高温分布区类似椭圆形,高温期椭圆面积逐渐向堆体中部扩散和扩大,随后高温面积不断递减并向中下部迁移,降温期堆体各区域温度趋于一致。由等值线的疏密程度可知,温度的空间变异性大体呈现出高温期>第2次高温期>升温期>降温期的规律。结合试验各阶段的温度变化并考虑节能降耗,得出发酵升温期和高温期分别以0.05,0.067m3/(d·m3)进行通风,二次高温期与降温期以0.033 m3/(d·m3)进行通风条件最佳。     

Metaproteomic analysis of enzymatic composition in Baobaoqu fermentation starter for Wuliangye baijiu

Wuliangye is one of the most famous brands of baijiu in China. The typical flavours of Wuliangye baijiu are mainly formed by the multifarious enzymes in fermentation starter (Baobaoqu, BBQ). As the enzymes remained poorly understood, the detailed enzymatic composition of BBQ was analysed by metaproteomics for the first time. It is worth noting that the enzymes from plant, animals and micro-organisms were detected together and oxidoreductases were the dominant enzymes. Next, the analysis of function showed that the enzymes were mainly involved in carbon metabolism and the biosynthesis of amino acids. Additionally, the relationship between differential abundant enzymes and formation of typical flavour substances in premium and normal BBQ was established. Furthermore, the activities of classic enzymes in BBQ were examined to verify the reliability of metaproteomic results. This study will provide clues to further improve the manufacturing technology for Wuliangye baijiu.     

Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products

With the prevalent food insecurity in Africa, there is a growing need to utilize the available crops to develop nutritious, affordable and palatable food for the populace. Millet is critical in this role, relative to its abundance in the continent and good nutritional composition. For ages, fermentation and malting have been traditionally used to transform millet into variety of produce. A paradigm shift has however occurred over the years, giving birth to new commercially available products. This review thus appraises and gives an overview of traditional and modern fermented and malted products. Although, millet has been diversified to several products, its major food uses are still restrained to traditional consumers and largely remains underutilized. Considering the potential embedded in this grain, it is important to explore this crop through the application of appropriate modern fermentation and malting technologies. This will ensure the availability of ready to eat (RTE) and ready to use (RTU) food products and to a large extent address the incessant food security challenges plaguing Africa.     

Software for Simulation of Second‐Generation Ethanol Production by a Simultaneous Saccharification and Fermentation Process

Environmental impacts associated with the consumption of fossil fuels and the need to generate power through renewable resources demands the usage of alternative materials. The objective is the production of clean energy from materials like lignocellulosic biomass to produce second‐generation (2G) ethanol. A software in the Matlab program is elaborated to simulate the simultaneous saccharification and fermentation (SSF) process of lignocellulosic biomass for the 2G ethanol production in batch reactors. Studying the effects of the process variables, it was found that the higher interference is caused by cellulose concentration. Higher concentrations of the product in batch processes are obtained with the maximum cellulose concentrations, cells, and enzyme.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.     

Controllability Analysis of Process Alternatives for Biobutanol Purification

Biobutanol has characteristics similar to petroleum fuel and is considered as a superior biofuel compared to ethanol. The development of technologies for biobutanol production by fermentation has resulted in higher final biobutanol concentrations together with less energy‐intensive separation and purification techniques. These new technological developments have the potential to provide a production process for biobutanol that is economically viable in comparison to the petrochemical pathway for its production. The control properties of four different possible process designs for biobutanol purification are analyzed. The results, using the singular value decomposition technique, indicated that the scheme where only biobutanol flow is purified, and both ethanol and acetone leaving the purification process mixed with water and biobutanol traces, showed the best control properties.     

Approbation of an innovative method of pretreatment of dark fermentation feedstocks

According to the International Energy Agency, only a small part of the full potential of biomass energy is currently used in the world. The annual amount of agricultural waste in the Russian Federation is estimated at about 152 million tons, and the energy potential of animal waste is 201 PJ/year. Anaerobic digestion is an efficient method of converting organic waste into renewable energy sources. Previously, the positive effect of pretreatment of various organic feedstocks in vortex layer apparatus (VLA) on the characteristics of anaerobic digestion and energy efficiency was shown. Currently, there is a significant interest in the world in obtaining biohydrogen from organic waste using the dark fermentation (DF) process. During pretreatment in the VLA, the iron working bodies are abraded and iron particles are introduced into the feedstock of the DF reactor. This may have a positive effect on the production rate and yield of hydrogen, which has not been previously studied. This work is aimed at evaluating the possibility of using the VLA as a method for pretreatment of a dark fermentation feedstock for the intensification of biohydrogen production. To achieve this goal, an experimental setup was constructed. It consisted of a 45 L DF reactor, a VLA and a process control system to collect data on the DF process parameters every 5 min. At a hydraulic retention time in the DF reactor of 24 h and in the VLA of 30 s, the hydrogen content in the biogas increased from 51.1% to 52.2%. At the same time, the pH increased from 3.85 to 4.8–4.9, and the hydrogen production rate increased by 16% to 1.941 L/(L day). The hydrogen yield was 80.9 ml/g VS. Thus, pretreatment of the feedstock in VLA can be an effective way to intensify the DF process; however, further study of the VLA operating modes is required in order to optimize the concentrations of iron particles introduced into the feedstock for the most efficient continuous production of dark fermentative biohydrogen.     

Lactobacillus plantarum ZLC-18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the anti-tyrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the anti-tyrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC–MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits.