Effect of Several Pretreatments on the Lactic Acid Production from Exhausted Sugar Beet Pulp.

Exhausted sugar beet pulp (ESBP), a by-product of the sugar industry, has been used as a substrate to produce lactic acid (LA). Due to the fact that ESBP contains a high percentage of pectin and hemicellulose, different pretreatments were studied to solubilize them and to facilitate the access to cellulose in the subsequent enzymatic hydrolysis. Several pretreatments were studied, specifically biological, oxidant with alkaline hydrogen peroxide (AHP), and thermochemical with acid (0.

Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production.

Background: Exhausted sugar beet pulp pellets (ESBPP) were used as raw material for lactic acid (LA) fermentation. The enzymatic hydrolysis of ESBPP was performed with the solid obtained after the fungal solid-state fermentation of ESBPP as a source of hydrolytic enzymes. Subsequently, a medium rich in glucose and arabinose was obtained, which was used to produce LA by fermentation.

Conversion of Exhausted Sugar Beet Pulp into Fermentable Sugars from a Biorefinery Approach.

In this study, the production of a hydrolysate rich in fermentable sugars, which could be used as a generic microbial culture medium, was carried out by using exhausted sugar beet pulp pellets (ESBPPs) as raw material. For this purpose, the hydrolysis was performed through the direct addition of the fermented ESBPPs obtained by fungal solid-state fermentation (SSF) as an enzyme source. By directly using this fermented solid, the stages for enzyme extraction and purification were avoided.

Feasibility of exhausted sugar beet pulp as raw material for lactic acid production.

Background: Exhausted sugar beet pulp pellets (ESBPP), a sugar industry by-product generated after sugar extraction in the sugar production process, have been used as a raw material for lactic acid (LA) production via hydrolysis and fermentation by Lactobacillus casei. To design a more cost-effective process, simultaneous saccharification and fermentation (SSF) of ESBPP is proposed in the present study. The effects of pH control, nutrient supplementation and solid addition in fed-batch SSF on lactic acid production were investigated.

Orange peels: from by-product to resource through lactic acid fermentation.

Background: Considering the large amounts of by-products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation.

Results: Different species of lactic acid bacteria were employed, singly and in co-culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.

Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process.

The aim of the present study was to compare and analyze the impact of using bee pollen doses (0.1, 0.25, 1, 5, 10 and 20 g/L) as activator in the alcoholic fermentation process of Palomino fino and Riesling wines.

Modelling of different enzyme productions by solid-state fermentation on several agro-industrial residues.

A simple kinetic model, with only three fitting parameters, for several enzyme productions in Petri dishes by solid-state fermentation is proposed in this paper, which may be a valuable tool for simulation of this type of processes. Basically, the model is able to predict temporal fungal enzyme production by solid-state fermentation on complex substrates, maximum enzyme activity expected and time at which these maxima are reached. In this work, several fermentations in solid state were performed in Petri dishes, using four filamentous fungi grown on different agro-industrial residues, measuring xylanase, exo-polygalacturonase, cellulose and laccase activities over time.

Comparison of industrially viable pretreatments to enhance soybean straw biodegradability.

This study explores acid and alkaline pretreatments in order to enhance soybean straw biodegradability. The effects of sulfuric acid and sodium hydroxide for different pretreatment times at 30°C and 121°C on biomass dissolution and the subsequent enzymatic hydrolysis were investigated. The highest total conversion to reducing sugars of 93.

The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate.

Fruit ripeness has an influence on the phenolic and aromatic composition of grapes and musts and, therefore, on the sensorial characteristics of the resulting wine. The aim of the work described here was to assess the influence of the harvest date on the analytical composition of the musts and wines from the Vitis vinifera cv. Tempranillo grape grown in a warm climate.

Alkaline and alkaline peroxide pretreatments at mild temperature to enhance enzymatic hydrolysis of rice hulls and straw.

The current study explores alkaline and alkaline peroxide pretreatments in order to achieve a method to improve saccharification of agricultural residues for ethanol production. The effects of reagent concentration and pretreatment time at 30°C and atmospheric pressure on biomass dissolution after the pretreatment and enzymatic hydrolysis of the pretreated biomass were investigated. In fact, although all pretreatments tested improved enzymatic hydrolysis of native residues, the best results were not achieved for the highest biomass loss.

The influence of cation exchange treatment on the final characteristics of red wines.

Ion exchange technology has been applied to adjust the pH of red wine and improve its tartaric and oxidative stability. Ion exchange appears to be a useful technique to achieve these objectives. Regarding the effect of ion exchange on organoleptic characteristics and the quality of the obtained wines, a slight decrease in both anthocyanin and tannin contents was observed along with a small drop in the aromatic content.

Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines.

Biological aging is a key step in the production of Sherry wine classified as "fine". During this stage, a film of yeast referred to as "flor velum" covers the surface of the wine and substantially alters its characteristics. Other microorganisms may coexist with flor yeasts, such as lactic acid bacteria and non-Saccharomyces yeasts, whose growth may be favored under certain conditions, causing organoleptic deviations and deterioration of the wine.

Xylanase production by Aspergillus awamori under solid state fermentation conditions on tomato pomace.

In this work, tomato pomace, a waste abundantly available in the Mediterranean and other temperate climates agro-food industries, has been used as raw material for the production of some hydrolytic enzymes, including xylanase, exo-polygalacturonase (exo-PG), cellulase (CMCase) and α-amylase. The principal step of the process is the solid state fermentation (SSF) of this residue by Aspergillus awamori. In several laboratory experiments, maximum xylanase and exo-PG activities were measured during the first days of culture, reaching values around 100 and 80 IU/gds (international units of enzyme activity per gram of dried solid), respectively.

Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine.

In the Jerez region, the sherry winemaking process involves a stage of aging carried out in a dynamic system known as "soleras" and "criaderas". In the case of fino sherry, this aging takes place in the presence of a yeast film growing on the surface of the wine, which gives it a very specific character. In this work, the influence of the sherry elaboration process on resveratrol and piceid levels has been studied.

Study of the lipidic and proteic composition of an industrial filmogenic yeast with applications as a nutritional supplement.

The lipid and protein contents of yeast strains that form "flor velum" during the aging of sherry wines have been studied during their fermentation and "velum" phases. The same analyses were carried out on two other strains that do not form velum (fermentative strains). The results show a high lipid content in velum yeast during its two phases.

Resveratrol content of Palomino fino grapes: influence of vintage and fungal infection.

The objective of this study was to determine the influence of certain factors on the resveratrol content of Palomino fino grapes, cultivated in the Jerez-Xérèz-Sherry area, at the moment of harvest. The results show that the resveratrol content is highly influenced by the climatic conditions prior to the period of maturation of the fruit. On the other hand, the gray mold pressure in the vineyard, a fungal infection caused by Botrytis cinerea, increased the resveratrol contents at the early stages of fungal development.

Chemical and biochemical transformations during the industrial process of sherry vinegar aging.

The work described here concerns a study of the chemical and biochemical transformations in sherry vinegar during the different aging stages. The main factors that contribute to the nature and special characteristics of sherry vinegar are the raw sherry wine, the traditional process of acetic acid fermentation in butts (the solera system), and the physicochemical activity during the aging process in the solera system. A number of chemical and biochemical changes that occur during sherry vinegar aging are similar to those that take place in sherry wine during its biological activity process (where the wine types obtained are fino and manzanilla) or physicochemical activity process (to give oloroso wines).