[Consumption of volatile organic compounds by alcaliphilic microorganisms].

It has been shown that various microbial species used in bioreactors for purification of air from volatile organic compounds can grow at alkaline pH values consuming the xenobiotics as sole carbon sources. The alkali tolerance depends on the carbon source. The alkaline pH of the medium reduces the foreign microbial population restricting the potential of the bioreactor.

[Search for yeast producers of brassylic and sebacic fatty acids].

Yeast cultures belonging to the genera Candida, Torulopsis, Saccharomyces, Debaryomyces, Hansenula, Pichia, and Yarrowia, capable of synthesizing brassylic and sebacic fatty acids, were screened. Overall, about 200 cultures grown in media containing decane or tridecane as a sole source of carbon were tested. On the medium with tridecane, yeasts synthesized insignificant amounts of brassylic acid.

[Analysis of kinetic parameters of gas phase bioreactors].

The dependence of toluene elimination capacity on its load was obtained in five small-scale reactors filled with glass beads carrying biocatalyst cells. With increase in operation time the calculated maximal elimination capacity was shown to increase along with biomass density in the biocatalyst bed. Fivefold increase in trickling intensity did not affect the reactor performance.

[Beta-galactosidase of the superthermophilic anaerobic bacteria Thermoanaerobium sp. 2905 and its immobilization].

The composition of nutrition medium for cultivating the extreme thermophilic anaerobe Thermoanaerobium sp. 2905 was optimized, which enabled the bacterial beta-galactosidase production to be substantially enhanced. Xylan and ammonium phosphate were selected as optimal carbon and nitrogen sources, respectively.

[Furane compounds formed upon heating highly-sugared fermented media].

5-Methylfurfural diethyl acetal, 5-methylfuran acid ester, and 4-hydroxypentanoic acid ethyl ester were first identified in high-sacchariferous corn media subjected to alcoholic fermentation by Mucor X-I culture and in aged sweet wines by means of GLC, GLC-MS, and TLC, as well as by UV and IR spectroscopic examinations. These substances are products of enzymatic esterification of sugars followed by their dehydration by heat treatment or long seasoning of grape wines.