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Published in Raj P. Chhabra, CRC Handbook of Thermal Engineering Second Edition, 2017
Joshua D. Ramsey, Ken Bell, Ramesh K. Shah, Bengt Sundén, Zan Wu, Clement Kleinstreuer, Zelin Xu, D. Ian Wilson, Graham T. Polley, John A. Pearce, Kenneth R. Diller, Jonathan W. Valvano, David W. Yarbrough, Moncef Krarti, John Zhai, Jan Kośny, Christian K. Bach, Ian H. Bell, Craig R. Bradshaw, Eckhard A. Groll, Abhinav Krishna, Orkan Kurtulus, Margaret M. Mathison, Bryce Shaffer, Bin Yang, Xinye Zhang, Davide Ziviani, Robert F. Boehm, Anthony F. Mills, Santanu Bandyopadhyay, Shankar Narasimhan, Donald L. Fenton, Raj M. Manglik, Sameer Khandekar, Mario F. Trujillo, Rolf D. Reitz, Milind A. Jog, Prabhat Kumar, K.P. Sandeep, Sanjiv Sinha, Krishna Valavala, Jun Ma, Pradeep Lall, Harold R. Jacobs, Mangesh Chaudhari, Amit Agrawal, Robert J. Moffat, Tadhg O’Donovan, Jungho Kim, S.A. Sherif, Alan T. McDonald, Arturo Pacheco-Vega, Gerardo Diaz, Mihir Sen, K.T. Yang, Martine Rueff, Evelyne Mauret, Pawel Wawrzyniak, Ireneusz Zbicinski, Mariia Sobulska, P.S. Ghoshdastidar, Naveen Tiwari, Rajappa Tadepalli, Raj Ganesh S. Pala, Desh Bandhu Singh, G. N. Tiwari
Water present in a food product may be broadly classified as free water (if it is available to participate in various biochemical reactions) and bound water (if it is not available to participate in various biochemical reactions). Water activity is a measure of the amount of free water in a product. It is determined as the ratio of the vapor pressure of water in that product to the vapor pressure of pure water at that same temperature. It is also sometimes defined as equilibrium relative humidity divided by 100. Water activity is determined using a hygrometer. Most microorganisms require water for their growth and hence grow faster in high water activity foods. Accordingly, lowering water activity is one of the common techniques used to preserve many types of foods. Since most bacteria do not grow rapidly at water activity levels below 0.85, that is used as a cutoff value for foods likely to be shelf-stable with minimal or no thermal processing. Between a water activity of 0.80 and 0.85, molds are generally the organisms of concern. Between water activity values of 0.5 and 0.8, osmophilic yeasts, xerophilic molds, and halophilic bacteria are the organisms of concern.
Enhancement of erythritol production by Trichosporonoides oedocephalis ATCC 16958 through regulating key enzyme activity and the NADPH/NADP ratio with metal ion supplementation
Published in Preparative Biochemistry and Biotechnology, 2018
Liangzhi Li, Pei Kang, Xin Ju, Jiajia Chen, Huibin Zou, Cuiying Hu, Lishi Yan
Trichosporonoides oedocephalis, an osmophilic yeast with high toleration of glucose (∼60%, w/v), is an ideal strain for the industrial production of erythritol.[14] Our previous study demonstrated that HOG1 knockout in T. oedocephalis resulted in a 144% increase in erythritol production and a 71.23% decrease in glycerol production.[15] The objective of this study was to assess the effects of various metal ions (Cu2+, Ni2+, Mn2+, and Al3+) on erythritol and glycerol production by T. oedocephalis ATCC 16958. Accordingly, changes of ER were also analyzed by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Finally, the highest erythritol yield with the optimal metal ion supplement was verified in a 5-L fermentor. Also, variations in key parameters of the metabolic pathway, including ER and glycerol-3-phosphate dehydrogenase (GPDH) activities, and the NADPH/NADP ratio, were measured in detail. This study reveals a significant role for metal ions in cell metabolism and erythritol production.
Increasing lipid production from Zygosaccharomyces siamensis AP1 in molasses substrate using sequencing batch method
Published in Preparative Biochemistry & Biotechnology, 2023
Miftahul Ilmi, Anugrah Badrani, Annisa Fauziyah
We used a wide variation of molasses concentration (20–480 g/L) in this study expecting high growth on low molasses concentration to reduce medium amount needed for the fermentation. However, the results show that the highest growth obtained from batch and sequencing batch methods were when using high molasses concentrations (Figures 3 and 4). We assume that Z. siamensis AP1 is an osmophilic yeast because it is unable to grow well in low molasses concentration (20 g/L). This characteristic is related to the strain natural habitat which is honey.[14,15]