Elementary flux mode （EFM） analysis was used in the metabolic analysis of central carbon metabolism in Saccharomyces cerevisiae based on constructed cellular network. Calculated from the metabolic model, the ethanol...Elementary flux mode （EFM） analysis was used in the metabolic analysis of central carbon metabolism in Saccharomyces cerevisiae based on constructed cellular network. Calculated from the metabolic model, the ethanol-producing pathway No. 37 furthest converts the substrate into ethanol among the 78 elementary flux modes. The in silico metabolic phenotypes predicted based on this analysis fit well with the fermentation performance of the engineered strains, KAM3 and KAMll, which confirmed that EFM analysis is valid to direct the construction of Saccharomyces cerevisiae engineered strains, to increase the ethanol yield.展开更多
Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava ...Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was <30.0 mmol·L-1 . Propanoic acid, however, stimulated ethanol production, as much as 7.6% under proper conditions, but ethanol fermentation was completely inhibited when undissociated acid was >53.2 mmol·L-1 . Therefore, the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium, partly contributing to increased ethanol concentration.展开更多
Aroma is an important component for characteristic of wine. β-glucosidase is an enzyme for enhancing wine aroma during fermentation and aging. The aim of this study was to evaluate β-glucosidase activities from 17 y...Aroma is an important component for characteristic of wine. β-glucosidase is an enzyme for enhancing wine aroma during fermentation and aging. The aim of this study was to evaluate β-glucosidase activities from 17 yeast strains. It was found that strain 71 B-1122 exhibited highest activity of β-glucosidase. The purified enzyme of this strain was characterized. The purified enzyme was added in Muscat must before wine making process. The must and wine were determined for volatile compounds by headspace-SPME/GC-MS and found that the hexyl acetate, linalool, phenethyl, nerol and geraniol compounds were significantly increased after treated with the enzyme. Sensory evaluation of the combined alcoholic fermentation and flavour enrichment of Muscat juice by adding of purified β-glucosidase enzyme showed well oenological properties especially aroma. Therefore, in producing wine, yeast strain selection and addition of β-glucosidase enzyme should be considered because they were important factors affecting wine aroma.展开更多
Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinea...Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinear dynamics with respect to the cell mass,substrate,feed-rate,etc.An improved dual heuristic programming algorithm based on the least squares temporal difference with gradient correction(LSTDC) algorithm(LSTDC-DHP) is proposed to solve the learning control problem of a fed-batch ethanol fermentation process.As a new algorithm of adaptive critic designs,LSTDC-DHP is used to realize online learning control of chemical dynamical plants,where LSTDC is commonly employed to approximate the value functions.Application of the LSTDC-DHP algorithm to ethanol fermentation process can realize efficient online learning control in continuous spaces.Simulation results demonstrate the effectiveness of LSTDC-DHP,and show that LSTDC-DHP can obtain the near-optimal feed rate trajectory faster than other-based algorithms.展开更多
Cellulose biomass is being investigated as a potential substrate for bioethanol production. Cassava stalks were successfully converted to ethanol by fermentation using Saccharomyces cerevisiae TISTR5048, S. cerevisiae...Cellulose biomass is being investigated as a potential substrate for bioethanol production. Cassava stalks were successfully converted to ethanol by fermentation using Saccharomyces cerevisiae TISTR5048, S. cerevisiae KM1195, S. cerevisiae KM7253 and co-culture of S. cerevisiae TISTR5048 and Candida tropicalis TISTR5045. The objective of this study was to assess the ethanol production from cassava stalks by dilute-acid pretreatment and enzymatic hydrolysis that were convertible into ethanol by mono-culture and co-culture of yeast strain. Cassava stalks 1.5% （w/v） in 0.1 M sulfuric acid was pretreated for 30 min at 135 ℃ under the pressure of 15 lb/inch2. The pretreated cassava stalk suspensions were neutralized to pH 5.5 for saccharification process. The enzyme solution （a-amylase, amyloglucosidase, cellulase, xylanase and pectinase solubilized in buffer pH 5.0） was used for hydrolysis ofpretreated cassava stalk at 50 ℃ for 24 h. The hydrolyaste was supplemented with additional nutrients. The culture was incubated at 30 ℃. The pretreatment of the stalk with dilute-acid resulted sugar yield of 0.57 g/g dry matter from enzymatic hydrolysis, which was higher than dilute-alkaline-pretreated and distilled water-pretreated stalk. The sugar hydrolysate was bioconverted to ethanol with separate hydrolysis and fermentation （SHF） and simultaneous saccharification and fermentation （SSF）. The highest ethanol yields of 98.43% and 95.29% were obtained in SHF and SSF, respectively by S. cerevisiae KM1195. The fermentation time of SSF process was 24-32 h shorter than that of the SHF （= 56 h）, but not significantly leading to difference in ethanol production （5.42 g/L-6.22 g/L for SSF; 5.9 g/L-6.23 g/L for SHF）.展开更多
Modelling of carob batch fermentation is established basing on mass transfer balances. The modelling treats the reaction kinetics of substrate （S）, the micro-organisms （X） and the ethanol （E）. Nine models are ta...Modelling of carob batch fermentation is established basing on mass transfer balances. The modelling treats the reaction kinetics of substrate （S）, the micro-organisms （X） and the ethanol （E）. Nine models are taken from the literature to describe specific organism growth rate and specific ethanol development rate. These models treat all types of fermentation. The Phisalapbong et al. model and the Ghose and Tyagi model show the best fit of the experimental data. This affirms that the batch fermentation of carob is conducted with substrate and/or ethanol inhibition. Some simulations and relationships （X = f（S）, E = f（S）） are obtained from the Phisalaphong et al. model. Those simulations show a lot of important and useful results of carob batch fermentation process.展开更多
基金Supported by the National Natural Science Foundation of China （No.2002AA647040）
文摘Elementary flux mode （EFM） analysis was used in the metabolic analysis of central carbon metabolism in Saccharomyces cerevisiae based on constructed cellular network. Calculated from the metabolic model, the ethanol-producing pathway No. 37 furthest converts the substrate into ethanol among the 78 elementary flux modes. The in silico metabolic phenotypes predicted based on this analysis fit well with the fermentation performance of the engineered strains, KAM3 and KAMll, which confirmed that EFM analysis is valid to direct the construction of Saccharomyces cerevisiae engineered strains, to increase the ethanol yield.
基金Supported by the National High Technology Research and Development Program of China (2008AA10Z338)
文摘Propanoic acid accumulated in an ethanol-methane coupled fermentation process affects the ethanol fermentation by Saccharomyces cerevisiae. The effects of propanoic acid on ethanol production were examined in cassava mash under different pH conditions. Final ethanol concentrations increased when undissociated propanoic acid was <30.0 mmol·L-1 . Propanoic acid, however, stimulated ethanol production, as much as 7.6% under proper conditions, but ethanol fermentation was completely inhibited when undissociated acid was >53.2 mmol·L-1 . Therefore, the potential inhibitory effect of propanoic acid on ethanol fermentation may be avoided by controlling the undissociated acid concentrations through elevated medium pH. Biomass and glycerol production decreased with propanoic acid in the medium, partly contributing to increased ethanol concentration.
文摘Aroma is an important component for characteristic of wine. β-glucosidase is an enzyme for enhancing wine aroma during fermentation and aging. The aim of this study was to evaluate β-glucosidase activities from 17 yeast strains. It was found that strain 71 B-1122 exhibited highest activity of β-glucosidase. The purified enzyme of this strain was characterized. The purified enzyme was added in Muscat must before wine making process. The must and wine were determined for volatile compounds by headspace-SPME/GC-MS and found that the hexyl acetate, linalool, phenethyl, nerol and geraniol compounds were significantly increased after treated with the enzyme. Sensory evaluation of the combined alcoholic fermentation and flavour enrichment of Muscat juice by adding of purified β-glucosidase enzyme showed well oenological properties especially aroma. Therefore, in producing wine, yeast strain selection and addition of β-glucosidase enzyme should be considered because they were important factors affecting wine aroma.
基金Supported by the National Natural Science Foundation of China(61573052)
文摘Control of the fed-batch ethanol fermentation processes to produce maximum product ethanol is one of the key issues in the bioreactor system.However,ethanol fermentation processes exhibit complex behavior and nonlinear dynamics with respect to the cell mass,substrate,feed-rate,etc.An improved dual heuristic programming algorithm based on the least squares temporal difference with gradient correction(LSTDC) algorithm(LSTDC-DHP) is proposed to solve the learning control problem of a fed-batch ethanol fermentation process.As a new algorithm of adaptive critic designs,LSTDC-DHP is used to realize online learning control of chemical dynamical plants,where LSTDC is commonly employed to approximate the value functions.Application of the LSTDC-DHP algorithm to ethanol fermentation process can realize efficient online learning control in continuous spaces.Simulation results demonstrate the effectiveness of LSTDC-DHP,and show that LSTDC-DHP can obtain the near-optimal feed rate trajectory faster than other-based algorithms.
文摘Cellulose biomass is being investigated as a potential substrate for bioethanol production. Cassava stalks were successfully converted to ethanol by fermentation using Saccharomyces cerevisiae TISTR5048, S. cerevisiae KM1195, S. cerevisiae KM7253 and co-culture of S. cerevisiae TISTR5048 and Candida tropicalis TISTR5045. The objective of this study was to assess the ethanol production from cassava stalks by dilute-acid pretreatment and enzymatic hydrolysis that were convertible into ethanol by mono-culture and co-culture of yeast strain. Cassava stalks 1.5% （w/v） in 0.1 M sulfuric acid was pretreated for 30 min at 135 ℃ under the pressure of 15 lb/inch2. The pretreated cassava stalk suspensions were neutralized to pH 5.5 for saccharification process. The enzyme solution （a-amylase, amyloglucosidase, cellulase, xylanase and pectinase solubilized in buffer pH 5.0） was used for hydrolysis ofpretreated cassava stalk at 50 ℃ for 24 h. The hydrolyaste was supplemented with additional nutrients. The culture was incubated at 30 ℃. The pretreatment of the stalk with dilute-acid resulted sugar yield of 0.57 g/g dry matter from enzymatic hydrolysis, which was higher than dilute-alkaline-pretreated and distilled water-pretreated stalk. The sugar hydrolysate was bioconverted to ethanol with separate hydrolysis and fermentation （SHF） and simultaneous saccharification and fermentation （SSF）. The highest ethanol yields of 98.43% and 95.29% were obtained in SHF and SSF, respectively by S. cerevisiae KM1195. The fermentation time of SSF process was 24-32 h shorter than that of the SHF （= 56 h）, but not significantly leading to difference in ethanol production （5.42 g/L-6.22 g/L for SSF; 5.9 g/L-6.23 g/L for SHF）.
文摘Modelling of carob batch fermentation is established basing on mass transfer balances. The modelling treats the reaction kinetics of substrate （S）, the micro-organisms （X） and the ethanol （E）. Nine models are taken from the literature to describe specific organism growth rate and specific ethanol development rate. These models treat all types of fermentation. The Phisalapbong et al. model and the Ghose and Tyagi model show the best fit of the experimental data. This affirms that the batch fermentation of carob is conducted with substrate and/or ethanol inhibition. Some simulations and relationships （X = f（S）, E = f（S）） are obtained from the Phisalaphong et al. model. Those simulations show a lot of important and useful results of carob batch fermentation process.
