Article
Agronomy
Pramuan Saithong, Wirat Vanichsriratana, Sumallika Morakul
Summary: The study showed that acetate did not affect the sugar consumption and ethanol production of the acetate-tolerant yeast strain KU 002-3, and it exhibited a higher capability for ethanol production compared to other commercial strains. Co-fermentation with Lactobacillus fermentumIFRPD 2021 at 0.8% acetate inhibited the growth of the bacteria but did not significantly affect the growth and ethanol production ability of S. cerevisiae KU 002-3. The data indicated the possibility of producing ethanol under high acetate accumulation and reducing contamination of Lactobacillus sp. in molasses medium.
Article
Agricultural Engineering
Ruiling Gao, Lian Xiong, Mengkun Wang, Fen Peng, Hairong Zhang, Xinde Chen
Summary: Coupled fermentation of Clostridium acetobutylicum and oleaginous yeasts was conducted to produce acetone-butanol-ethanol (ABE) and lipids from sugarcane molasses. The results showed that the ABE fermentation wastewaters could be effectively treated and the added value of the products could be increased through coupling with lipid-producing fermentation process. Different types of wastewaters were analyzed and classified based on their carbon source content and structure. Oleaginous yeasts, including Trichosporon dermatis and Lipomyces starkeyi, were cultured on the two types of wastewaters and their lipid productions and removals of COD and ammonia were evaluated. The findings suggest that Trichosporon dermatis performed well on both types of wastewaters, while Lipomyces starkeyi achieved the highest lipid production on Type-2 wastewater.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Agricultural Engineering
Carla Ferreira dos Santos Vieira, Mateus Cavichioli Codogno, Francisco Maugeri Filho, Rubens Maciel Filho, Adriano Pinto Mariano
Summary: This study demonstrates that Clostridium beijerinckii DSM 6423 is able to co-ferment first- and second-generation sugars while consuming lactic acid, resulting in high butanol yield.
BIORESOURCE TECHNOLOGY
(2021)
Article
Food Science & Technology
On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana
Summary: This study isolated autochthonous yeasts associated with pineapple fermentation and investigated their fermentation behaviors. The results showed that co-cultured autochthonous yeasts can be successfully used in pineapple winemaking and exhibit synergistic effects during fermentation in the early and middle to final stages.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Patricia Branco, Mario Diniz, Helena Albergaria
Summary: Lactic acid bacteria (LAB) and Brettanomyces bruxellensis are major contaminants in bioethanol fermentations. This study found that certain S. cerevisiae wine strains secrete antimicrobial peptides (AMPs) during alcoholic fermentation that can inhibit LAB and B. bruxellensis strains. The fuel-ethanol commercial starter S. cerevisiae Ethanol Red (ER) also secretes these AMPs, which can be used as a natural preservative to control contaminants in fuel-ethanol fermentations.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Alejandro Hurtado, Catalina Arroyave, Carlos Pelaez
Summary: This study evaluated the feasibility of using effluent from anaerobic digestion of vinasse as a replacement for freshwater in ethanol production, finding that it can be reused to dilute sugarcane molasses for ethanol production without affecting the vitality of yeast cells. Further research is needed to understand the relationship between buffering capacity of the molasses/effluent mixture and ethanol production.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2021)
Article
Microbiology
Gabriela Muller, Victor R. de Godoy, Marcelo G. Dario, Eduarda H. Duval, Sergio L. Alves-Jr, Augusto Bucker, Carlos A. Rosa, Barbara Dunn, Gavin Sherlock, Boris U. Stambuk
Summary: By studying the genetic characteristics of different industrial yeast strains used in Brazil for fuel ethanol and cachaca production, it was found that invertase activity may not limit sucrose fermentation. A modified industrial yeast strain with altered sucrose metabolism was able to consume the disaccharide directly and achieve higher ethanol production.
Article
Food Science & Technology
Gabriel Albagli, Isabela do Monte Schwartz, Priscilla F. F. Amaral, Tatiana Felix Ferreira, Priscilla Finotelli
Summary: Sourdough production is an ancient biotechnological process used to enhance bread flavor, texture, and shelf life. Drying techniques, such as freeze-drying and spray-drying, show potential in maintaining the fermentative capacity of sourdough starter and enabling industrial-scale production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Felipe Senne de Oliveira Lino, Djordje Bajic, Jean Celestin Charles Vila, Alvaro Sanchez, Morten Otto Alexander Sommer
Summary: This study dissects the microbial interactions in sugarcane ethanol fermentation, showing that higher-order interactions can counterbalance the negative effects of pairwise interactions. It is found that Lactobacillus amylovorus improves yeast growth rate and ethanol yield by cross-feeding acetaldehyde. Overall, the results suggest that comprehensive study of microbial communities is biotechnologically important for improving fermentation yields.
NATURE COMMUNICATIONS
(2021)
Article
Biotechnology & Applied Microbiology
Valentina Tolu, Cristina Fraumene, Angela Carboni, Antonio Loddo, Manuela Sanna, Simonetta Fois, Tonina Roggio, Pasquale Catzeddu
Summary: This study investigated the dynamics of microbial ecosystem in three liquid sourdoughs triggered with the same microbial strains under different fermentation conditions and starter inoculation methods. The results showed a high heterogeneity of fungi microbiota and a small number of yeast species in the sourdoughs. Several bacterial species were consistently present in all sourdoughs, while Fructilactobacillus sanfranciscensis became the dominant species at the end of the propagation period.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
J. Alejadro Aldrete-Tapia, Pilar Escalante-Minakata, Dalia Elizabeth Miranda-Castilleja, Montserrat Hernandez-Iturriaga
Summary: Similar to other beverages, tequila fermentation can be improved using selected native strains. This study aimed to determine the fermentation parameters of selected Saccharomyces cerevisiae strains and evaluate the influence of native bacterial species on tequila fermentation. The results showed that the yeast strain Teq-199 exhibited the best fermentation parameters, making it a potential inoculant for industrial tequila production. However, the presence of bacterial species had a negative impact on fermentation quality, highlighting the need for distilleries to reduce bacterial influence.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Energy & Fuels
Sarah de Souza Queiroz, Fanny Machado Jofre, Henrique Azank dos Santos, Andres Felipe Hernandez-Perez, Maria das Gracas de Almeida Felipe
Summary: Co-production systems are a strategy used to diversify production chains and enable more profitable processes. This study evaluated the co-production of xylitol and ethanol by Candida tropicalis using sugarcane by-products and molasses supplementation. The results showed the potential for integrating xylitol and ethanol production in sugarcane biorefineries by utilizing sugarcane by-products.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Energy & Fuels
Siwames Netsopa, Mallika Boonmee Kongkeitkajorn, Prawphan Yuvadetkun, Tatsuya Matsuno, Atsushi Minamino, Takuya Kasahara, Koji Kobayashi, Shigeyuki Funada
Summary: The impact of integrating cellulosic sugar syrup (CSS) into molasses-based ethanol production was assessed. The results showed that integrating CSS did not affect ethanol production and fermentation efficiency. It also reduced the chemical oxygen demand (COD) of the spent wash and increased its biodegradability.
Article
Agronomy
Cesar E. Falconi, Viviana Yanez-Mendizabal, Roberto J. Haro, Darwin R. Claudio
Summary: In this study, a native microbial cocktail was introduced to improve the fermentation process of cocoa beans. The results showed that the cocktail improved the quality and flavor of the beans, and also reduced the fermentation time.
Article
Biochemistry & Molecular Biology
Sameeha Syed Abdul Rahman, Saroja Pasupathi, Sugumaran Karuppiah
Summary: This study compares the yield of microbial dextran using treated sugarcane molasses as a feed stock from different treatment methods. The structural analysis and rheological behavior of the produced dextran are also investigated.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
M. A. S. Costa, B. C. Cerri, S. R. Ceccato-Antonini
LETTERS IN APPLIED MICROBIOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Leticia Meneguello, Natalia M. Barbosa, Karina D. Pereira, Andre R. G. Proenca, Leticia Tamborlin, Fernando M. Simabuco, Leo K. Iwai, Cleslei F. Zanelli, Sandro R. Valentini, Augusto D. Luchessi
JOURNAL OF CELLULAR BIOCHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Leticia Andrea Fernandez, Irene Laura Cibanal, Anna Livia Paraluppi, Caroline de Freitas, Liliana Maria Gallez, Sandra Regina Ceccato-Antonini
SEMINA-CIENCIAS AGRARIAS
(2019)
Article
Biotechnology & Applied Microbiology
Elizabete A. Covre, Lincon F. L. Silva, Reinaldo G. Bastos, Sandra R. Ceccato-Antonini
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Isabella C. Tanganini, Ligianne D. Shirahigue, Mariana Altenhofen da Silva, Kelly R. Francisco, Sandra R. Ceccato-Antonini
Article
Engineering, Chemical
Jose Machado da Silva-Neto, Elizabete Aparecida Covre, Beatriz Costa Rosa, Sandra Regina Ceccato-Antonini
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2020)
Article
Multidisciplinary Sciences
Gabriel Tarrason Risa, Fredrik Hurtig, Sian Bray, Anne E. Hafner, Lena Harker-Kirschneck, Peter Faull, Colin Davis, Dimitra Papatziamou, Delyan R. Mutavchiev, Catherine Fan, Leticia Meneguello, Andre Arashiro Pulschen, Gautam Dey, Sian Culley, Mairi Kilkenny, Diorge P. Souza, Luca Pellegrini, Robertus A. M. de Bruin, Ricardo Henriques, Ambrosius P. Snijders, Andela Saric, Ann-Christin Lindas, Nicholas P. Robinson, Buzz Baum
Article
Nanoscience & Nanotechnology
Beatriz Cristina Pecoraro Sanches, Camila Aguiar Rocha, Jose Gregorio Martin Bedoya, Vinicius Luiz da Silva, Patricia Bento da Silva, Ana Marisa Fusco-Almeida, Marlus Chorilli, Jonas Contiero, Edson Crusca, Reinaldo Marchetto
Summary: The use of rhamnolipid-based liposomes as nanocarrier systems may enhance the bioactivity of peptides, showing more efficient inhibition of standard E. coli and S. aureus strains compared to free peptides.
INTERNATIONAL JOURNAL OF NANOMEDICINE
(2021)
Article
Biotechnology & Applied Microbiology
Rafaela Leticia Brito Bispo, Sandra Regina Ceccato-Antonini, Marco Aurelio Takita, Marcia Maria Rosa-Magri
Summary: This study evaluated a microalgal strain isolated from maize soil for its ability to produce indole-3-acetic acid (IAA) and phosphate solubilizer. The microalga, identified as Chlorella vulgaris, showed increased IAA production in potato dextrose broth (PD) with the addition of tryptophan. It also demonstrated its ability to release phosphorus into the medium, making it a potential phosphate solubilizer. Further research is needed to explore its plant-growth-promoting capabilities and develop cost-effective culture media.
FERMENTATION-BASEL
(2023)
Article
Agronomy
Ligianne Din Shirahigue, Sandra Regina Ceccato-Antonini
Article
Multidisciplinary Sciences
Anna Livia Paraluppi, Sandra Regina Ceccato-Antonini
ACTA SCIENTIARUM-TECHNOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
B. S. Campanhol, G. C. Silveira, M. C. Castro, S. R. Ceccato-Antonini, R. G. Bastos
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2019)
Article
Multidisciplinary Sciences
Danilo Sidney Mattos, Luiz Antonio Correia Margarido, Sandra Regina Ceccato-Antonini
ACTA SCIENTIARUM-TECHNOLOGY
(2018)
Article
Microbiology
Lincon Felipe Lima Silva, Aline Sotta Reco, Ruben Pena, Maria Angelica Ganga, Sandra Regina Ceccato-Antonini
FEMS MICROBIOLOGY LETTERS
(2018)