Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, p...Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.展开更多
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
This paper examines the simplification strategy of retaining only the nonhydrostatic effect of local acceleration in a three-dimensional fully nonhydrostatic model regarding the submesoscale wave phenomenon in the oce...This paper examines the simplification strategy of retaining only the nonhydrostatic effect of local acceleration in a three-dimensional fully nonhydrostatic model regarding the submesoscale wave phenomenon in the ocean.Elaborate scale analysis of the vertical component of the Reynold-averaged Navier-Stokes(RANS)equation was performed,confirming the rationalization of this simplification.Then,the simplification was implemented in a RANS equation-based nonhydrostatic model NHWAVE(nonhydrostatic WAVE)to make a simplified nonhydrostatic model.Numerical examples were taken to test its performance,including surface sinusoidal waves propagating on an idealized East China Sea topography,tidally induced internal lee waves and small-scale solitary waves.The results show that in a considerably wide range of nonlinear strengths,the simplified nonhydrostatic model can obtain similar results as those in the fully nonhydrostatic model,even for smaller-scale solitary waves.Nonlinearity influences the applicability of the simplification.The stronger the nonlinearity is,the worse the simplified model describes the nonhydrostatic phenomenon.In general,the simplified nonhydrostatic model can simulate surface waves better than internal waves.Improvement of computational efficiency in the simplified nonhydrostatic model is reasonable,reducing the central processing unit time duration in the fully nonhydrostatic model by 16.4%–20.6%.The specially designed algorithm based on the simplified nonhydrostatic equation can remarkably reduce the computational time.展开更多
Kel l ey Lee是一位年纪轻轻的主厨,她打造了上海几家最为知名、最受欢迎的餐厅（拳击猫Boxi n g Cat Brewery、龙舌兰小馆Cantina Agave和豆苗工坊Sproutworks）Kelley是一位极为要强的女商人,她在上海的10年职业生涯中开设了19家餐厅...Kel l ey Lee是一位年纪轻轻的主厨,她打造了上海几家最为知名、最受欢迎的餐厅（拳击猫Boxi n g Cat Brewery、龙舌兰小馆Cantina Agave和豆苗工坊Sproutworks）Kelley是一位极为要强的女商人,她在上海的10年职业生涯中开设了19家餐厅。她的最新餐饮概念一Liquid Laundry是一家具有纽约风味的美食酒吧,占地900平方米,现已成为在上海度过悠闲时光的热门场地。展开更多
文摘Succinic acid is valued as a potential starting point for the production of chemicals of the C4 family or in the prepara-tion of biodegradable polymers. For sustainable development in this era of petroleum shortage, production of succinic acid by microbial fermentation of renewable feedstock has attracted great interest. In this study, pretreatment with sulfuric acid and biotin supplementation were used to enhance succinic acid production by Actinobacillus succinogenes 130Z from sake lees, a byproduct of Japanese rice wine. Pretreatment with sulfuric acid resulted in little change of glucose, total nitrogen and succinic acid content in the sake lees hydrolysate but had a positive effect on succinic acid fermentation, which caused a 25.0% increase in succinic acid yield in batch fermentation. Biotin supplementation was used to further enhance the fermentability of sake lees hydrolysate. As a result, a 30 h batch fermentation of 0.5% sulfuric acid pretreated sake lees hydrolysate with 0.2 mg/L biotin gave a succinic acid yield of 0.59 g/g from 61.6 g/L of glucose, with a productivity of 1.21 g/(L?h). A 22.9% increase in succinic acid yield and a 101.7% increase in succinic acid productivity were obtained compared with untreated sake lees hydrolysate.
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
基金The National Natural Science Foundation of China under contract No.41676003.
文摘This paper examines the simplification strategy of retaining only the nonhydrostatic effect of local acceleration in a three-dimensional fully nonhydrostatic model regarding the submesoscale wave phenomenon in the ocean.Elaborate scale analysis of the vertical component of the Reynold-averaged Navier-Stokes(RANS)equation was performed,confirming the rationalization of this simplification.Then,the simplification was implemented in a RANS equation-based nonhydrostatic model NHWAVE(nonhydrostatic WAVE)to make a simplified nonhydrostatic model.Numerical examples were taken to test its performance,including surface sinusoidal waves propagating on an idealized East China Sea topography,tidally induced internal lee waves and small-scale solitary waves.The results show that in a considerably wide range of nonlinear strengths,the simplified nonhydrostatic model can obtain similar results as those in the fully nonhydrostatic model,even for smaller-scale solitary waves.Nonlinearity influences the applicability of the simplification.The stronger the nonlinearity is,the worse the simplified model describes the nonhydrostatic phenomenon.In general,the simplified nonhydrostatic model can simulate surface waves better than internal waves.Improvement of computational efficiency in the simplified nonhydrostatic model is reasonable,reducing the central processing unit time duration in the fully nonhydrostatic model by 16.4%–20.6%.The specially designed algorithm based on the simplified nonhydrostatic equation can remarkably reduce the computational time.
文摘Kel l ey Lee是一位年纪轻轻的主厨,她打造了上海几家最为知名、最受欢迎的餐厅（拳击猫Boxi n g Cat Brewery、龙舌兰小馆Cantina Agave和豆苗工坊Sproutworks）Kelley是一位极为要强的女商人,她在上海的10年职业生涯中开设了19家餐厅。她的最新餐饮概念一Liquid Laundry是一家具有纽约风味的美食酒吧,占地900平方米,现已成为在上海度过悠闲时光的热门场地。
