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
[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. T...[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.展开更多
By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability ...By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.展开更多
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
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supported by the grants from Project of Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province (NJ2008-14)Research Project of Sichuan University of Science & Engineering (2007ZR011)
文摘[ Objective] To produce protein feedstuff by mix fermentation of waste lees. [ Method] Waste lees was fermented by mixture of Aspergillus niger, Trichoderma vinde and Candida tropicalis to produce protein feedstuff. The fermentation conditions were optimized by single factor test and orthogonal test. [ Result] The optimum fermentation conditions of waste lees are as following： raw materials with fineness of 20 meshes composed of waste lees of 750 g/kg, com meal of 50 g/kg and wheat bran of 200 g/kg; pH value of inoculum culture, 5.0; Aspergillus niger： Trichoderma viHde： Candida tropicalis, 1 ： 1 ： 1 ; inoculum size, 12% （V/V） ; fermentation temperature, 30 ℃; and fermentation time, 6 d. After fermentation, the crude protein content, pure protein content, and crude fiber content were increased by 78.97%, 56.29% and 31.60%, respectively. In addition, the fermented waste lees was rich in beneficial live microorganisms and bioactive substances such as enzymes and vitamins. [ Conclusion] Waste lees can be well fermented to produce protein feedstuff by mix fermentation.
文摘By the Soxhlet extraction, ethanol is used as extraction solvent of lees to determinate the total phenol content of Xiaoqu spirits lees. Folin-phenol method is handled to extract and to determine the reducing ability of extraction. The total phenolic content in the most suitable condition is determinated by the Folin-phenol method and the optimum extraction technological condition of total phenol is determinated by the experiment. The experimental results show that the optimization conditions of the determination methods of total phenolic content are determined by 3.5 mL for the Folin phenol reagent, 1:1 for the 10% Na2CO3 ratio and 30 min for the chromogenic reaction at room temperature. The optimum extraction technological condition of total phenol from lees is as following: solid-liquid ratio 1:12, ethanol concentration 100%, extraction temperature 80℃, extraction time 10 h.
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.
