WordNet

work up into agitation or excitement; "Islam is fermenting Africa"
a substance capable of bringing about fermentation
cause to undergo fermentation; "We ferment the grapes for a very long time to achieve high alcohol content"; "The vintner worked the wine in big oak vats" (同)work
be in an agitated or excited state; "The Middle East is fermenting"; "Her mind ferments"

PrepTutorEJDIC

〈C〉発酵体(酷母,酷素などの発酵を起こさせるものの総称) / 〈U〉発酵 / 〈U〉〈C〉(政治上の)動揺,大騒ぎ / …‘を'発酵させる / …‘を'大騒ぎさせる / 発酵する / 大騒ぎする

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/07/19 04:20:22」(JST)

wiki en

[Wiki en表示]

Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry.

Food fermentation[edit]

Main article: Fermentation (food)

Ancient fermented food processes, such as making bread, wine, cheese, curds, idli, dosa, etc., can be dated to more than seven thousand years ago. They were developed long before man had any knowledge of the existence of the microorganisms involved. Fermentation is also a powerful economic incentive for semi-industrialized countries, in their willingness to produce bio-ethanol.

Pharmaceuticals and the biotechnology industry[edit]

There are 5 major groups of commercially important fermentation:

Microbial cells or biomass as the product, e.g. single cell protein, bakers yeast, lactobacillus, E. coli, etc.
Microbial enzymes: catalase, amylase, protease, pectinase, glucose isomerase, cellulase, hemicellulase, lipase, lactase, streptokinase, etc.
Microbial metabolites :
1. Primary metabolites – ethanol, citric acid, glutamic acid, lysine, vitamins, polysaccharides etc.
2. Secondary metabolites: all antibiotic fermentation
Recombinant products: insulin, hepatitis B vaccine, interferon, granulocyte colony-stimulating factor, streptokinase
Biotransformations: phenylacetylcarbinol, steroid biotransformation, etc.

Nutrient sources for industrial fermentation[edit]

Growth media are required for industrial fermentation, since any microbe requires water, (oxygen), an energy source, a carbon source, a nitrogen source and micronutrients for growth.

Carbon & energy source + nitrogen source + O₂ + other requirements → Biomass + Product + byproducts + CO₂ + H₂O + heat

Nutrient	Raw material
Carbon
Glucose	corn sugar, starch, cellulose
Sucrose	sugarcane, sugar beet molasses
glycerol
Starch
Maltodextrine
Lactose	milk whey
fats	vegetable oils
Hydrocarbons	petroleum fractions
Nitrogen
Protein	soybean meal, corn steep liquor, distillers' solubles
Ammonia	pure ammonia or ammonium salts urea
Nitrate	nitrate salts
Phosphorus source	phosphate salts
Vitamins and growth factors
	Yeast, Yeast extract
	Wheat germ meal, cotton seed meal
	Beef extract
	Corn steep liquor

Trace elements: Fe, Zn, Cu, Mn, Mo, Co

Antifoaming agents : Esters, fatty acids, fats, silicones, sulfonates, polypropylene glycol

Buffers: Calcium carbonate, phosphates

Growth factors: Some microorganisms cannot synthesize the required cell components themselves and need to be supplemented, e.g. with thiamine, biotin, calcium pentothenate

Precursors: Directly incorporated into the desired product: phenethylamine into benzyl penicillin, phenyl acetic acid into penicillin G

Inhibitors: To get the specific products: e.g. sodium barbital for rifamycin

Inducers: The majority of the enzymes used in industrial fermentation are inducible and are synthesized in response of inducers: e.g. starch for amylases, maltose for pollulanase, pectin for pectinase.

Chelators: Chelators are the chemicals used to avoid the precipitation of metal ions. Chelators like EDTA, citric acid, polyphosphates are used in low concentrations.

Sewage disposal[edit]

Main article: Sewage disposal

In the process of sewage disposal, sewage is digested by enzymes secreted by bacteria. Solid organic matters are broken down into harmless, soluble substances and carbon dioxide. Liquids that result are disinfected to remove pathogens before being discharged into rivers or the sea or can be used as liquid fertilizers. Digested solids, known also as sludge, is dried and used as fertilizer. Gaseous byproducts such as methane can be utilized as biogas to fuel generators. One advantage of bacterial digestion is that it reduces the bulk and odour of sewage, thus reducing space needed for dumping, on the other hand, a major disadvantage of bacterial digestion in sewage disposal is that it is a very slow process.

Phases of microbial growth[edit]

When a particular organism is introduced into a selected growth medium, the medium is inoculated with the particular organism. Growth of the inoculum does not occur immediately, but takes a little while. This is the period of adaptation, called the lag phase. Following the lag phase, the rate of growth of the organism steadily increases, for a certain period--this period is the log or exponential phase. After a certain time of exponential phase, the rate of growth slows down, due to the continuously falling concentrations of nutrients and/or a continuously increasing (accumulating) concentrations of toxic substances. This phase, where the increase of the rate of growth is checked, is the deceleration phase. After the deceleration phase, growth ceases and the culture enters a stationary phase or a steady state. The biomass remains constant, except when certain accumulated chemicals in the culture lyse the cells (chemolysis). Unless other micro-organisms contaminate the culture, the chemical constitution remains unchanged. Mutation of the organism in the culture can also be a source of contamination, called internal contamination.

References[edit]

Biochemical Engineering Fundamentals, J.E. Bailey and P.F. Ollis, McGraw Hill Publication
Principles of Fermentation Technology, Stansbury, P.F., A. Whitaker and S.J. Hall, 1997
Penicillin: A Paradigm for Biotechnology, Richard I Mateles, ISBN 1-891545-01-9

External links[edit]

Food Biotechnology
Biotechnology and Bioengineering
Journal of Fermentation Technology

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. プレジオモナス・シゲロイデス感染症 plesiomonas shigelloides infections
2. 赤痢菌感染の疫学、微生物学、および病因 epidemiology microbiology and pathogenesis of shigella infection

English Journal

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

Cai J1, Zhu BQ2, Wang YH1, Lu L1, Lan YB1, Reeves MJ3, Duan CQ4.Author information 1Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.2College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.3Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Faculty of Applied Science, Business and Computing, Eastern Institute of Technology, Napier 4142, New Zealand.4Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: chqduan@cau.edu.cn.AbstractThe influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment.
Food chemistry.Food Chem.2014 Jul 1;154:217-29. doi: 10.1016/j.foodchem.2014.01.003. Epub 2014 Jan 10.
The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank)
PMID 24518336

Antibiotic resistance of Lactobacillus pentosus and Leuconostoc pseudomesenteroides isolated from naturally-fermented Aloreña table olives throughout fermentation process.

Casado Muñoz Mdel C1, Benomar N1, Lerma LL1, Gálvez A1, Abriouel H2.Author information 1Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain.2Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, 23071 Jaén, Spain. Electronic address: hikmate@ujaen.es.AbstractAntimicrobial resistance of Lactobacillus pentosus (n=59) and Leuconostoc pseudomesenteroides (n=13) isolated from Aloreña green table olives (which are naturally-fermented olives from Málaga, Spain) to 15 antibiotics was evaluated. Most Lb. pentosus (95%) and all Lc. pseudomesenteroides were resistant to at least three antibiotics. Principal component analysis determined that the prevalence of antibiotic resistance in LAB throughout the fermentation process was highly dependent on the fermenter where the fermentation took place. All Lb. pentosus and Lc. pseudomesenteroides strains were highly sensitive to amoxicillin and ampicillin (MIC≤2μg/ml), and also to chloramphenicol (MIC≤4μg/ml), gentamicin and erythromycin (MIC≤16μg/ml). However, they were phenotypically resistant to streptomycin (83-100%, MIC>256μg/ml), vancomycin and teicoplanin (70-100%, MIC>128μg/ml), trimethoprim (76% of Lb. pentosus and 15% of Lc. pseudomesenteroides, MIC>128μg/ml), trimethoprim/sulfomethoxazol (71-100%, MIC>4-64μg/ml) and cefuroxime (44% of Lb. pentosus and 85% of Lc. pseudomesenteroides, MIC>32-128μg/ml). Lb. pentosus was susceptible to tetracycline and clindamycin, while 46% of Lc. pseudomesenteroides strains were resistant to these antibiotics. Only Lb. pentosus strains were resistant to ciprofloxacin (70%, MIC>4-64μg/ml), although no mutations in the quinolone resistance determining regions of the genes encoding GyrA and ParC were found, thus indicating an intrinsic resistance. Similarly, no genes encoding possible transferable resistance determinants for the observed phenotypic resistance were detected by PCR. In some cases, a bimodal distribution of MICs was observed for some antibiotics to which both LAB species exhibited resistance. Nevertheless, such resistances resulted from an intrinsic mechanism, non-transferable or non-acquired resistance determinants which may in part be due to chromosomally encoded efflux pumps (NorA, MepA and MdeA). Results of the present study demonstrate that all Lb. pentosus and Lc. pseudomesenteroides strains lack transferable resistance-related genes (cat, bla, blaZ, ermA, ermB, ermC, msrA/B, ereA, ereB, mphA, mefA, tet(M), tet(O), tet(S), tet(W), tet(L), tet(K), aad(E), aac(6')-Ie-aph(2')-Ia, aph(2')-Ib, aph(2')-Ic, aph(2')-Id, aph(3')-IIIa, ant(4')-Ia, dfrA, dfrD, vanA, vanB, vanC and vanE) and should therefore, according to Qualified Presumption of Safety criteria, be considered safe for future application as starter cultures or as probiotics.
International journal of food microbiology.Int J Food Microbiol.2014 Feb 17;172:110-8. doi: 10.1016/j.ijfoodmicro.2013.11.025. Epub 2013 Dec 3.
Antimicrobial resistance of Lactobacillus pentosus (n=59) and Leuconostoc pseudomesenteroides (n=13) isolated from Aloreña green table olives (which are naturally-fermented olives from Málaga, Spain) to 15 antibiotics was evaluated. Most Lb. pentosus (95%) and all Lc. pseudomesenteroides were resi
PMID 24370969

The effect of very low food intake on digestive physiology and forage digestibility in horses.

Clauss M, Schiele K, Ortmann S, Fritz J, Codron D, Hummel J, Kienzle E.Author information Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland.AbstractEquid digestion is often conceptualized as a high-throughput/low-efficiency system, in particular compared with ruminants. It is commonly assumed that ruminants have an advantage when resources are limited; the effect of low food intake on digestive physiology of horses has, however, not been explored to our knowledge. We used four adult ponies [initial body mass (BM) 288 ± 65 kg] in two subsequent trials with grass hay-only diets [in dry matter (DM): hay1, mid-early cut, crude protein (CP) 10.5%, neutral detergent fibre (NDF) 67.6%; hay2, late cut, CP 5.8%, NDF 69.5%], each fed subsequently at four different dry matter intake (DMI) levels: ad libitum and at 75, 55 and 30 g/kg(0.75) /day. We particularly expected digesta mean retention times (MRT) to increase, and hence fibre digestibility to increase, with decreasing DMI. Ponies maintained BM on the first, but lost BM and body condition on DMI55 and DMI30. MRTs were negatively correlated to DMI and ranged (for particles <2 mm) from 23/31 h (hay1/2) on the ad libitum to 38/48 h on DMI30. Digestibilities of DM, nutrients and fibre components decreased from DMI75 to DMI30; apparent digestibilities of organic matter and NDF (hay1/2) dropped from 47/43% and 42/37%, respectively, on the ad libitum DMI to 35/35% and 30/28% on DMI30. Additional differences evident between the two hays included a higher estimated 'true' protein digestibility for hay1 and finer faecal particles on hay2; there were no differences in faecal particle size between intake levels. The results suggest that below a certain food intake threshold, the major digestive constraint is not fermentation time but nutrient supply to gut bacteria. The threshold for such an effect probably varies between feeds and might differ between ruminants and equids.
Journal of animal physiology and animal nutrition.J Anim Physiol Anim Nutr (Berl).2014 Feb;98(1):107-18. doi: 10.1111/jpn.12053. Epub 2013 Feb 13.
Equid digestion is often conceptualized as a high-throughput/low-efficiency system, in particular compared with ruminants. It is commonly assumed that ruminants have an advantage when resources are limited; the effect of low food intake on digestive physiology of horses has, however, not been explor
PMID 23402587

Japanese Journal

光合成細菌変異株を用いた5-アミノレブリン酸生産における副産物の生成と培養温度の制御による5-アミノレブリン酸の大量生産

田中享,西川誠司,渡辺圭太郎 [他],田中徹,新川英典,佐々木健
生物工学会誌 93(1), 24-31, 2015-01-25
光合成細菌変異株R. sphaeroides CR-720株は,前駆体として50mMグルコース,60mMグリシン,ALA脱水酵素阻害剤として5mMレブリン酸および5g/L酵母エキス存在下,3L発酵槽でALAを生産させたところ,ALA生産に伴って増加する未知のアミノ酸を検出した.未知のアミノ酸は5-アミノ-4-ヒドロキシ吉草酸(AHVA)と同定した.CR-720株は培養温度32℃条件下でALAを41 …
NAID 110009892573

Indole-3-acetic acid production by newly isolated red yeast Rhodosporidium paludigenum

, , , ,
The Journal of General and Applied Microbiology 61(1), 1-9, 2015
… The production of IAA was then scaled up in a 2-l stirred tank fermenter, and the maximum IAA of 1,627.1 mg/l was obtained. …
NAID 130005061411

Castor Oil as Secondary Carbon Source for Production of Sophorolipids Using Starmerella bombicola NRRL Y-17069

,
Journal of Oleo Science 64(3), 315-323, 2015
… The yields of 24.5 ± 0.25 g/l sophorolipids were analyzed by anthrone and HPLC method which further increased upto 40.24 ± 0.76 g/l sophorolipids using fed batch process at 5L fermenter level. …
NAID 130004800110