Enhancing small-scale acetification processes using adsorbed UMCC 2951 on κ-carrageenan-coated luffa sponge.

Background: This study explored the utilization of luffa sponge (LS) in enhancing acetification processes. LS is known for having high porosity and specific surface area, and can provide a novel means of supporting the growth of acetic acid bacteria (AAB) to improve biomass yield and acetification rate, and thereby promote more efficient and sustainable vinegar production. Moreover, the promising potential of LS and luffa sponge coated with κ-carrageenan (LSK) means they may represent effective alternatives for the co-production of industrially valuable bioproducts, for example bacterial cellulose (BC) and acetic acid.

Impact of temperature on gluconic acid production during acetification by Acetobacter aceti.

The current approach to gluconic acid production is acetification at 30°C, a temperature that can be difficult to maintain in tropical countries. This study investigated the production of gluconic acid during acetification by Acetobacter aceti WK at high temperatures. An acid-tolerant and thermotolerant species, A.

Increasing the Production of β-Glucan from Saccharomyces carlsbergensis RU01 by Using Tannic Acid.

In this study, we increased β-glucan production from brewer's yeast, Saccharomyces carlsbergensis RU01, by using tannic acid. High-pressure freezing and transmission electron microscopy (HPF-TEM) revealed that the yeast cell wall obtained from yeast malt (YM) medium supplemented with 0.1% w/v tannic acid was thicker than that of yeast cultured in YM medium alone.

Increasing the acetification rate of adsorbed on luffa sponge using recycle of incremental oxygenated medium.

Speeding up the production of vinegar from rice wine by acetification, using a packed-bed bioreactor with a luffa sponge matrix (LSM) as adsorption carrier of acetic acid bacteria (AAB), and the effect of oxygenation of the recycled medium were investigated. The 0.06 L/min recycle of medium resulted in a high oxygen-transfer coefficient, while optimal dissolved oxygen (DO) of the medium maximized planktonic AAB cell growth with no contamination due to high acid in an external reservoir without LSM.

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation.

The purpose of this study was to improve Thai fermented sausage flavor by adding starter cultures (i.e., , , , , , and ) as compared with naturally fermented sausage.