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Co Culture Fermentation

Jason T Boock, Adam J E Freedman, Geoffrey A Tompsett, Sarah K Muse, Audrey J Allen, Luke A Jackson, Bernardo Castro-Dominguez, Michael T Timko, Kristala L J Prather, Janelle R Thompson
Culture contamination, end-product toxicity, and energy efficient product recovery are long-standing bioprocess challenges. To solve these problems, we propose a high-pressure fermentation strategy, coupled with in situ extraction using the abundant and renewable solvent supercritical carbon dioxide (scCO2 ), which is also known for its broad microbial lethality. Towards this goal, we report the domestication and engineering of a scCO2 -tolerant strain of Bacillus megaterium, previously isolated from formation waters from the McElmo Dome CO2 field, to produce branched alcohols that have potential use as biofuels...
February 4, 2019: Nature Communications
Marian Frank, Ferhat Can Özkaya, Werner E G Müller, Alexandra Hamacher, Matthias U Kassack, Wenhan Lin, Zhen Liu, Peter Proksch
The fungus Aspergillus ochraceus was isolated from the Mediterranean sponge Agelas oroides . The initial fermentation of the fungus on solid rice medium yielded 16 known compounds ( 4 ⁻ 19 ). The addition of several inorganic salts to the rice medium mainly influenced the accumulation of these secondary metabolites. Fermentation of the fungus on white bean medium yielded the new waspergillamide B ( 1 ) featuring an unusual p -nitrobenzoic acid as partial structure. Moreover, two new compounds, ochraspergillic acids A and B ( 2 and 3 ), which are both adducts of dihydropenicillic acid and o - or p -aminobenzoic acid, were isolated from the co-culture of the fungus with Bacillus subtilis ...
February 3, 2019: Marine Drugs
Di Xu, Jürgen Behr, Andreas J Geißler, Julia Bechtner, Christina Ludwig, Rudi F Vogel
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as predominant and stable species of lactic acid bacteria and yeasts, respectively. In this study we demonstrate that label free quantitative proteomics is useful to study microbial interaction along the response of co-cultivated L. hordei TMW 1.1822 in the presence of S. cerevisiae TMW 3.221 as compared with their single cultures in a water kefir model...
January 25, 2019: International Journal of Food Microbiology
Cristiana C Castro, Clarisse Nobre, Guy De Weireld, Anne-Lise Hantson
Fructo-oligosaccharide (FOS) mixtures produced by fermentation contain large amounts of non-prebiotic sugars. Here we propose a mixed culture of Aureobasidium pullulans and Saccharomyces cerevisiae cells to produce FOS and consume the small saccharides simultaneously, thereby increasing FOS purity in the mixture. The use of immobilised A. pullulans in co-culture with encapsulated S. cerevisiae, inoculated after 10 hours fermentation, enhanced FOS production in a 5 L bioreactor. Using this strategy, a maximal FOS concentration of 119 g L-1 , and yield of 0...
January 29, 2019: New Biotechnology
A A Abreu, F Tavares, M M Alves, A J Cavaleiro, M A Pereira
Co-fermentation of garden waste (GW) and food waste (FW) was assessed in a two-stage process coupling hyperthermophilic dark-fermentation and mesophilic anaerobic digestion (AD). In the first stage, biohydrogen production from individual substrates was tested at different volatile solids (VS) concentrations, using a pure culture of Caldicellulosiruptor saccharolyticus as inoculum. FW concentrations (in VS) above 2.9 g L-1 caused a lag phase of 5 days on biohydrogen production. No lag phase was observed for GW concentrations up to 25...
January 21, 2019: Bioresource Technology
Jiyun Liu, Peifu Shi, Shahbaz Ahmad, Chunhua Yin, Xiaolu Liu, Yang Liu, Haiyang Zhang, Qianqian Xu, Hai Yan, Qingxiao Li
Co-culture of Bacillus coagulans and Candida utilis was firstly investigated in the efficient treatment of Lactobacillus fermentation wastewater (LFW) containing total organic carbon (TOC) of 22.0 g/L and total nitrogen (TN) of 2.4 g/L. The utilization of lactic acid by C. utilis was responsible for the relief of feedback inhibition to promote the growth of B. coagulans. The removal ratio of TOC by B. coagulans and C. utilis was only 9.1% and 22.7%, respectively, which was improved to 49.0% by co-culture...
January 30, 2019: AMB Express
Alan Werker, Simon Bengtsson, Leon Korving, Markus Hjort, Simon Anterrieu, Tomas Alexandersson, Peter Johansson, Anton Karlsson, Lamija Karabegovic, Per Magnusson, Fernando Morgan-Sagastume, Luc Sijstermans, Martin Tietema, Cindy Visser, Etteke Wypkema, Yede van der Kooij, Alexandra Deeke, Cora Uijterlinde
Production of polyhydroxyalkanoate (PHA) biopolymers by mixed microbial cultures concurrent to wastewater treatment is a valorization route for residual organic material. This development has been at pilot scale since 2011 using industrial and municipal organic residuals. Previous experience was the basis for a PHA production demonstration project: PHARIO. PHARIO was centred on processing surplus activated sludge biomass from the Bath full-scale municipal wastewater treatment plant in the Netherlands to produce PHA...
December 2018: Water Science and Technology: a Journal of the International Association on Water Pollution Research
Xin Zhou, Xia Hua, Xuelian Zhou, Yong Xu, Wenxuan Zhang
High-efficiency cell proliferation of Gluconobacter oxydans was carried out in a compressed oxygen supply and sealed bioreactor to co-produce biomass and corresponding metabolite (sorbose). Higher cell density of Gluconobacter oxydans was achieved by implementing high-oxygen tension supply strategy resulting into high sorbose production from bio-oxidation of sorbitol. The highest biomass of 8.8 g/L and highest sorbose production of 432.8 g/L were simultaneously obtained after 72 h of fed-batch operation...
January 11, 2019: Bioresource Technology
Xiaofei Wang, Simon Bengtsson, Adrian Oehmen, Gilda Carvalho, Alan Werker, Maria A M Reis
Mixed microbial cultures are a viable means for polyhydroxyalkanoate (PHA) production, which can produce polymers of commercial quality with high yields. Various PHA co-polymer blends can be produced by surplus full-scale municipal activated sludge fed with fermented waste feedstocks. In biological nutrient removal, ammonia is converted to nitrate by ammonia and nitrite oxidizing bacteria (AOBs and NOBs) through nitrification and removed as nitrogen gas through denitrification. Activated sludge can be enriched with significant PHA storage potential alongside nitrogen removal by denitrifying heterotrophic and nitrifying autotrophic bacteria...
January 8, 2019: New Biotechnology
Mikaël Tognon, Thilo Köhler, Alexandre Luscher, Christian van Delden
BACKGROUND: Co-colonization by Pseudomonas aeruginosa and Staphylococcus aureus is frequent in cystic fibrosis patients. Polymicrobial infections involve both detrimental and beneficial interactions between different bacterial species. Such interactions potentially indirectly impact the human host through virulence, antibiosis and immunomodulation. RESULTS: Here we explored the responses triggered by the encounter of these two pathogens to identify early processes that are important for survival when facing a potential competitor...
January 10, 2019: BMC Genomics
Laura Canonico, Edoardo Galli, Enrico Ciani, Francesca Comitini, Maurizio Ciani
Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans , Wickerhamomyces anomalus , and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S...
January 8, 2019: Microorganisms
Kelly J Prior, Florian F Bauer, Benoit Divol
Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants. Co-inoculated yeast species compete with each other for nutrients, and such competition may impact fermentation kinetics and aroma production. Understanding the specific nutrient requirements of non-Saccharomyces strains therefore is essential to better characterize the competitive potential of each strain, and to support rational decision making for nutrient supplementation during wine making...
June 2019: Food Microbiology
Marcela Albuquerque Cavalcanti Albuquerque, Debora Satie Yamacita, Raquel Bedani, Jean Guy LeBlanc, Susana Marta Isay Saad
This study aimed to evaluate the influence of passion fruit by-product (PFBP) and fructooligosaccharides (FOS) on the viability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG in folate bio-enriched fermented soy products and their effect on probiotic survival and folate bio-accessibility under in vitro simulated gastrointestinal conditions during storage of the products at 4 °C for up to 28 days (at days 1, 14, and 28). Kinetic parameters and folate contents before and after fermentation were also evaluated...
December 19, 2018: International Journal of Food Microbiology
Weiyi Tao, Yi Wang, Eric Walters, Hui Lin, Shuang Li, He Huang, Takao Kasuga, Zhiliang Fan
Gluconic acid, an oxidized cellulose degradation product, could be produced from cellulosic biomass. Glycerol is a cheap and renewable resource for fuels and chemicals production and is available as a byproduct of biodiesel production. Gluconate is a more oxidized substrate than glucose, whereas glycerol is a more reduced substrate than glucose. While the production of homo-ethanol from glucose can be achieved, the conversion of gluconate to ethanol is accompanied by the production of oxidized byproduct such as acetate, and reduced byproducts such as 1,3-propanediol are produced along ethanol when glycerol is used as the carbon source...
December 21, 2018: Applied and Environmental Microbiology
Hipócrates Nolasco-Cancino, Jorge A Santiago-Urbina, Carmen Wacher, Francisco Ruíz-Terán
Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non- Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups...
2018: Frontiers in Microbiology
Chiaki Hori, Takashi Yamazaki, Greg Ribordy, Kenji Takisawa, Ken'ichiro Matsumoto, Toshihiko Ooi, Manfred Zinn, Seiichi Taguchi
Poly(lactate-co-3-hydroxybutyrate) [P(LA-co-3HB)] is produced in engineered Escherichia coli harboring the genes encoding an LA-polymerizing enzyme (LPE) and monomer-supplying enzymes. In this study, high cell-density fed-batch jar fermentation was developed using xylose and/or glucose as the carbon source. Fed-batch fermentation was initially performed with 20 g/L sugar during the batch phase for 24 h, and subsequent sugar feeding from 24 to 86 h. The feeding rate was increased in a stepwise manner. When xylose alone was used for cultivation, the cells produced the polymer at 11...
December 17, 2018: Journal of Bioscience and Bioengineering
Gyu-Sung Cho, Claudia Cappello, Katrin Schrader, Olakunle Fagbemigum, Folarin A Oguntoyinbo, Claudia Csovcsics, Niels Rösch, Jan Kabisch, Horst Neve, Wilhelm Bockelmann, Karlis Briviba, Monica Modesto, Elisabetta Cilli, Paola Mattarelli, Charles M A P Franz
The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum , L. pentosus , L. delbrueckii , L. helveticus and L. paracasei . These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters...
November 28, 2018: Journal of Microbiology and Biotechnology
Carolina Gutiérrez-Cortés, Héctor Suarez, Gustavo Buitrago, Luis Augusto Nero, Svetoslav Dimitrov Todorov
The production of bacteriocins by lactic acid bacteria (LAB) has been of wide interest in the food industry due to their potential application in biopreservation. The production of bacteriocins is usually low in single strain fermentation, but can improve when the bacteriocinogenic strain is cultured in association with another bacteria. The present work aims to evaluate the growth and production of bacteriocins by Pediococcus pentosaceus 147 (bacteriocinogenic strain) in co-culture with Lactobacillus plantarum LE27 (inducer strain) using a culture medium based on cheese whey (CW)...
2018: Frontiers in Microbiology
Yung Mi Lee, Kyuin Hwang, Jae Il Lee, Mincheol Kim, Chung Yeon Hwang, Hyun-Ju Noh, Hakkyum Choi, Hong Kum Lee, Jongsik Chun, Soon Gyu Hong, Seung Chul Shin
Candidate phylum Atribacteria JS1 lineage is one of the predominant bacterial groups in anoxic subseafloor sediments, especially in organic-rich or gas hydrate-containing sediments. However, due to the lack of axenic culture representatives, metabolic potential and biogeochemical roles of this phylum have remained elusive. Here, we examined the microbial communities of marine sediments of the Ross Sea, Antarctica, and found candidate phylum Atribacteria JS1 lineage was the most abundant candidate phylum accounting for 9...
2018: Frontiers in Microbiology
Patricia Burns, María F Borgo, Ana Binetti, Melisa Puntillo, Carina Bergamini, Roxana Páez, Rodolfo Mazzoni, Jorge Reinheimer, Gabriel Vinderola
The aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) from spontaneously fermented maize silage, and evaluate their performance as spray-dried (SD) cultures to enhance the fermentation and the aerobic stability of maize micro-silos. Eleven strains of LAB were characterized for growth kinetics, the capability to grow in vegetable-based medium (VBM), production of organic acids and the ability to tolerate heat-stress. Three strains ( Lactobacillus plantarum Ls71, Pediococcus acidilactici Ls72, and Lactobacillus buchneri Ls141) were selected and further characterized for the ability to grow as single strain or in co-culture in MRS and VMB medium, to survive at freeze and spray-drying process, for their performance as SD bacteria in micro-silos and for the aerobic stability in bucket silos...
2018: Frontiers in Microbiology
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