This study examined the effects of spent craft brewers' yeast on fermentation and methane production by rumen microorganisms. In vitro experiments were conducted using rumen fluid and microorganisms from cattle and goats exposed to either craft brewers' yeast or a bakers' yeast control. Both experiments found that craft brewers' yeast reduced methane production compared to the control yeast. Craft brewers' yeast also decreased acetic acid production but not propionic acid production. These results suggest that spent craft brewers' yeast, which contains residual hops acids, could be used as a feed supplement for ruminants to reduce methane emissions in a favorable way.
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars.
Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amount of starch but less amount of sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.
α- amylase is a protein enzyme that hydrolyses alpha bonds of large, alpha - linked polysaccharides, such as starch and glycogen, yielding glucose and maltose. It is a major form of amylase found in humans and other mammals.
Many of the enzymes used in the industries are extracellular derived from microorganisms. Among various extracellular enzymes, alpha amylase ranks first in terms of commercial exploitation.
Bacteria and fungi secrets amylases to the outside of the cells to carryout extracellular digestions when they have broken down the soluble starch, the soluble end products such as Glucose or Maltose are absorbed into their cells.
The industrially important Bacillus strains which are extensively used to produce alpha amylase, are, B. licheniformis, B. subtilis etc. B. amyloliquefaciens
Bacillus licheniformis is a Gram-positive endospore forming organism that can be isolated from soils and plant material all over the world.
This organism is used extensively for large-scale industrial production of exoenzymes as it can secrete large quantities of proteins of up to 20–25 g/l.
The use of the submerged culture is advantageous because of the ease of sterilization and its process control.
The objective of this work was to study the pattern and the comparison of α-amylase production by using two strains of Bacillus licheniformis, MTCC 2617 and MTCC 2618 using four different substrates starch, rice, wheat and ragi powder as carbon source.
Ragi or finger millet is round, soft yet firm and rich brown in color. It is probably the only edible solid you are advised to swallow not chew. A gram of ragi has 72% carbohydrate, 3.6% fiber, 7.3% of protein, vitamin B and a good combination of minerals.
α -Amylase is an enzyme which has ability to catalyze the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.
This document summarizes a study that investigated the co-production of the enzymes α-amylase and β-galactosidase by Lactococcus lactis subsp. lactis using potato starch waste as a growth substrate. The researchers isolated L. lactis subsp. lactis from pickled yam and found that it was able to efficiently utilize (91.6%) and break down potato starch waste from a potato chips industry. Under optimized conditions of pH, temperature, and potato starch concentration, high levels of α-amylase (17.54 U/mL) and β-galactosidase (25.35 U/mL) were co-produced within 48 hours when the bacteria was grown in
Novozymes produces two alpha-amylase products - Liquozyme and Termamyl. Liquozyme is designed for ethanol plants and provides improvements in viscosity and liquefaction. Termamyl is highly heat-stable and can be used at temperatures up to 105–110 °C. The document discusses the production, purification, and characterization of alpha-amylases from microbial sources including various fermentation and downstream processing methods.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This study developed a process for producing L-lactic acid from potato starch waste using Lactococcus lactis in a novel dialysis sac bioreactor. Fermentation in the bioreactor was compared to shake flask fermentation. The bioreactor allowed for complete starch consumption within 24 hours compared to 48 hours in shake flasks. Maximum lactic acid concentration and productivity in the bioreactor were 1.2-fold and 2.4-fold higher than shake flasks, respectively. L. lactis cells remained viable for 4 cycles in the bioreactor compared to 1 cycle in shake flasks, demonstrating improved recycling of cells.
“Production and optimization of lipase from bacillus subtillis”Pooja Walke
Lipases (try acryl glycerol acylhydrolase ) are the enzymes which catalyze the hydrolysis and the synthesis of ester formed from glycerol and long chain fatty acid.
1. The document describes the extraction and purification of lactase (β-galactosidase) from a local isolate of Lactobacillus acidophilus.
2. Four L. acidophilus strains were screened for lactase production, with strain Lac4 showing the highest activity and selected for further study.
3. The enzyme was purified using ammonium sulfate precipitation, dialysis, gel filtration chromatography, and polyacrylamide gel electrophoresis, increasing its specific activity and purification fold at each step.
Amylase is an enzyme that catalyzes the hydrolysis of starch into sugars.
Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amount of starch but less amount of sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.
α- amylase is a protein enzyme that hydrolyses alpha bonds of large, alpha - linked polysaccharides, such as starch and glycogen, yielding glucose and maltose. It is a major form of amylase found in humans and other mammals.
Many of the enzymes used in the industries are extracellular derived from microorganisms. Among various extracellular enzymes, alpha amylase ranks first in terms of commercial exploitation.
Bacteria and fungi secrets amylases to the outside of the cells to carryout extracellular digestions when they have broken down the soluble starch, the soluble end products such as Glucose or Maltose are absorbed into their cells.
The industrially important Bacillus strains which are extensively used to produce alpha amylase, are, B. licheniformis, B. subtilis etc. B. amyloliquefaciens
Bacillus licheniformis is a Gram-positive endospore forming organism that can be isolated from soils and plant material all over the world.
This organism is used extensively for large-scale industrial production of exoenzymes as it can secrete large quantities of proteins of up to 20–25 g/l.
The use of the submerged culture is advantageous because of the ease of sterilization and its process control.
The objective of this work was to study the pattern and the comparison of α-amylase production by using two strains of Bacillus licheniformis, MTCC 2617 and MTCC 2618 using four different substrates starch, rice, wheat and ragi powder as carbon source.
Ragi or finger millet is round, soft yet firm and rich brown in color. It is probably the only edible solid you are advised to swallow not chew. A gram of ragi has 72% carbohydrate, 3.6% fiber, 7.3% of protein, vitamin B and a good combination of minerals.
α -Amylase is an enzyme which has ability to catalyze the hydrolysis of internal α-1, 4-glycosidic linkages in starch to yield products like glucose and maltose.
This document summarizes a study that investigated the co-production of the enzymes α-amylase and β-galactosidase by Lactococcus lactis subsp. lactis using potato starch waste as a growth substrate. The researchers isolated L. lactis subsp. lactis from pickled yam and found that it was able to efficiently utilize (91.6%) and break down potato starch waste from a potato chips industry. Under optimized conditions of pH, temperature, and potato starch concentration, high levels of α-amylase (17.54 U/mL) and β-galactosidase (25.35 U/mL) were co-produced within 48 hours when the bacteria was grown in
Novozymes produces two alpha-amylase products - Liquozyme and Termamyl. Liquozyme is designed for ethanol plants and provides improvements in viscosity and liquefaction. Termamyl is highly heat-stable and can be used at temperatures up to 105–110 °C. The document discusses the production, purification, and characterization of alpha-amylases from microbial sources including various fermentation and downstream processing methods.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Publishing House
IJRET : International Journal of Research in Engineering and Technology is an international peer reviewed, online journal published by eSAT Publishing House for the enhancement of research in various disciplines of Engineering and Technology. The aim and scope of the journal is to provide an academic medium and an important reference for the advancement and dissemination of research results that support high-level learning, teaching and research in the fields of Engineering and Technology. We bring together Scientists, Academician, Field Engineers, Scholars and Students of related fields of Engineering and Technology.
This study developed a process for producing L-lactic acid from potato starch waste using Lactococcus lactis in a novel dialysis sac bioreactor. Fermentation in the bioreactor was compared to shake flask fermentation. The bioreactor allowed for complete starch consumption within 24 hours compared to 48 hours in shake flasks. Maximum lactic acid concentration and productivity in the bioreactor were 1.2-fold and 2.4-fold higher than shake flasks, respectively. L. lactis cells remained viable for 4 cycles in the bioreactor compared to 1 cycle in shake flasks, demonstrating improved recycling of cells.
“Production and optimization of lipase from bacillus subtillis”Pooja Walke
Lipases (try acryl glycerol acylhydrolase ) are the enzymes which catalyze the hydrolysis and the synthesis of ester formed from glycerol and long chain fatty acid.
1. The document describes the extraction and purification of lactase (β-galactosidase) from a local isolate of Lactobacillus acidophilus.
2. Four L. acidophilus strains were screened for lactase production, with strain Lac4 showing the highest activity and selected for further study.
3. The enzyme was purified using ammonium sulfate precipitation, dialysis, gel filtration chromatography, and polyacrylamide gel electrophoresis, increasing its specific activity and purification fold at each step.
Optimization of Lipase Enzyme Activity Produced By Bacillus Amyloliquefaciens...IJMER
1. Bacillus amyloliquefaciens was isolated from rock lobster and found to be a highly active strain for lipase enzyme production.
2. The study optimized lipase production by varying incubation time, pH, temperature, and lipid substrates. The maximum lipase production was obtained at 48 hours of incubation, pH 9, 47°C using fish bone as the substrate.
3. Lipase activity was highest using fish bone as the substrate, releasing 0.84 μg/ml/min of paranitrophenyl palmitate at 48 hours. Olive oil resulted in the lowest activity of 0.10 μg/ml/min. The study characterized the lipase enzyme produced by B. amyl
Detection of Alpha-Amylase Activity from Soil Bacteriaiosrjce
Alpha-amylase is one of the industrial enzymes that hydrolyze starch molecules into polymers
composed of glucose units. The enzyme has potential application in a wide number of industrial processes such
as food, textile, paper, detergent, fermentation and pharmaceutical industries. Alpha-amylase can be produced
by microorganisms, plants or animals.
Aim: The aim of this study is to detect the activity of alpha-amylase from bacteria isolated from soil
environment.
Method: Soil samples were inoculated onto the media that are rich in nutrient that favour the growth of the
bacteria and incubated for 24 hours at 37oC after which the bacterial growth was detected in form of colonies.
In this study, bacterial species belonging to the genus Bacillus were identified through phylogenetic analysis
using 16s-ribosomal RNA sequencing for detection of the enzymatic activity. Effects of pH and temperature on
the enzymatic activity were observed using DNS activity assay method.
Results: Positive response to alpha-amylase activity by the soil bacteria was observed by the formation of clear
zone of inhibition shown by the colonies on the petri plates.
Conclusions: The optimal pH and temperature activities showed that the bacteria exhibit enzymatic activity at
mesophilic temperature and acidophilic or alkalophilic pH.
1. The document describes the production of the enzyme amylase through fermentation methods using microorganisms like bacteria and fungi.
2. It provides details on the history of amylase discovery and types. Common microbes used for industrial production include Bacillus species and Aspergillus fungi through solid-state and submerged fermentation.
3. The fermentation process involves selection of microbes, growth media, fermentation conditions like temperature and pH, and recovery of the amylase product.
This document outlines amylases, which are enzymes that hydrolyze starch. It describes three main types of amylases - alpha, beta, and gamma amylase - and their differences in terms of what bonds they cleave in starch. It also discusses methods for producing amylases through microbial fermentation, determining enzyme activity, and purifying the enzymes. The key industrial applications of amylases are in the food, paper and textile industries.
Lipase production and purification Likhith KLIKHITHK1
Lipase (tri acyl glycerol acyl hydrolase, EC 3.1.1.3) catalyzes the hydrolysis of the carboxyl ester bonds in tri acyl glycerols to produce di acyl glycerols, mono acyl glycerols, fatty acids and glycerol under aqueous conditions and the synthesis of esters in organic solvents.
Under the controlled conditions, lipases are able to catalyze a large number of reactions. Lipases of microbial origin are of considerable commercial importance, because of the high versatility and high stability, moreover, the advantage of being readily produced in high yields.
Many microbial lipases have been commercially available in free or immobilized form. Numerous species of bacteria (Bacillus, Pseudomonas, and Burkholderia), yeasts (Candida rugosa, Yarrowia lipolytica, and Candida antarctica) and molds (Aspergillus, Trichoderma viride) produce lipases with different enzymological properties and specificities but microbes are known to be more potent lipase producer.
This study aimed to determine if cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough could produce propionic acid and inhibit mold growth on bread for longer shelf life. The researchers found that:
1) Cofermentation of L. buchneri and L. diolivorans in modified MRS broth and sourdough led to production of propionic acid from lactic acid.
2) Up to 48 mM of propionic acid was produced in sourdough with medium ash content flour.
3) Bread made with 20% of this experimental sourdough inhibited the growth of three out of four mold types tested
Xylose isomerase is the third most commercially important enzyme used in the production of high fructose corn syrup. It catalyzes the reversible isomerization of D-xylose and D-glucose. Glucose isomerase is a tetrameric protein containing two metal binding sites and uses a hydride shift mechanism to convert glucose to fructose. It is produced commercially using various microorganisms like Bacillus, Streptomyces, and Candida species. Glucose isomerase is immobilized and used for continuous production of high fructose corn syrup from glucose through isomerization in industrial processes.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Screening and Production of Protease Enzyme from Marine Microorganism and Its...iosrjce
Marine sediment samples were collected from the Gulf of Mannar in India to screen for protease-producing microbes. Two isolates, Bacillus subtilis (strain P2) and Bacillus licheniformis (strain P5), showed the largest zones of proteolytic activity on skim milk agar plates. Both strains could tolerate up to 7% NaCl concentration. Strain P2 produced 21.2 mg/ml of total protein and had maximum protease activity at pH 7 and 40°C, while strain P5 produced 22.4 mg/ml of protein and worked best at pH 8 and 50°C. The crude enzymes from both strains were able to remove stains like blood, coffee, and ink, showing
Fermentation process involved in enzyme production. TamalSarkar18
1. Enzymes are biological catalysts that lower the energy for reactions to occur without being used up. They are used widely in industries like food and beverage.
2. There are three main sources of enzymes - plant, animal, and microbial. Microbial enzymes are preferred due to limited supply from other sources and ability to advance production using biotechnology.
3. Fermentation is used to produce enzymes using microorganisms. There are two main methods - submerged fermentation and solid-state fermentation. Submerged fermentation uses a liquid medium while solid-state uses a solid substrate.
A yeast strain E2 was purified from traditional yeast, and retained for its strongly acidifying, fermentative and saccharolytic
power. In fact, this strain produces a high concentration of acetic acid 105.85 mg / L revealed by using the H.P.L.C DAD technique
during its growth in semi synthetic medium containing sucrose at 5 g /l as only carbon source. The pH of the culture medium increases
from 5.58 to 2.76 after 24 hours of culture and to 2.48 after 48 hours of
This document outlines a study aimed at isolating and identifying soil bacteria capable of producing the enzyme alpha-amylase. Soil samples were collected from different environments and inoculated onto culture media. Colonies showing clear zones of starch hydrolysis were considered positive for alpha-amylase production. Phylogenetic analysis using 16s rRNA sequencing identified the positive bacteria as belonging to the genus Bacillus. The isolated bacteria were further characterized by examining the effects of pH and temperature on alpha-amylase activity.
This document discusses amylases, enzymes that catalyze the hydrolysis of starch into sugars. It describes three classes of amylases - α-amylase, β-amylase, and γ-amylase. α-amylase acts faster than β-amylase and is a major digestive enzyme. β-amylase works from the non-reducing end of starch. γ-amylase cleaves α(1-6) linkages. Amylases have industrial uses like starch conversion to fructose syrup and as environmentally friendly detergent ingredients. They are produced commercially using bacteria or fungi via submerged or solid-state fermentation methods.
This document discusses the production of the enzyme amylase. It begins by defining amylase and its types - alpha, beta, and gamma amylase. It then discusses the major production methods of solid state fermentation and submerged fermentation. Key parameters that affect amylase production are described such as carbon and nitrogen sources, temperature, pH, moisture, and duration of fermentation. The document outlines the steps for recovery and purification of amylases. Finally, it briefly mentions methods to determine amylase activity and industrial applications of amylase in baking, textiles, fuel production and more.
How to produce enzyme based products at home: cleaning & Personal careMurray Hunter
The production of enzyme based products in Thailand & emerging cosmetic & personal care industry. Presented to the IAB WOMEN IN SCIENCE INTERNATIONAL SYMPOSIUM ON
THE SCIENCE OF HEALTH, BEAUTY AND AGEING
7-8 MAY 2012
Cellulases are enzymes that break down cellulose by hydrolyzing the beta-1,4-glycosidic bonds between glucose molecules in cellulose. There are three main types of cellulases - endocellulases, exocellulases, and beta-glucosidases. Fungi are a major producer of cellulases and species like Aspergillus, Trichoderma, and Penicillium are used industrially to produce cellulase enzymes. Cellulases have many applications including use in food processing, textiles, pulp and paper, biofuels, agriculture, and more.
Single cell protein (SCP) refers to edible microorganisms or their extracts used as a protein supplement. SCP can be produced using bacteria, yeast, fungi or algae through fermentation. It has high nutritional value but also has some limitations. Research is focused on improving production methods and addressing issues like high nucleic acid content and digestibility. SCP shows potential as a sustainable protein source but more work is needed before it will be widely accepted as human food.
Microbial enzymes are widely used in food processing due to their ability to catalyze specific reactions. About 80% of total enzyme production by dollar value is used by the food industry. Enzymes offer advantages over whole microorganisms by catalyzing single step conversions of specific substrates to products. The main classes of enzymes used in food processing are hydrolases, isomerases, and oxidoreductases. Recombinant DNA technology allows for improved production of enzymes in bacteria and yeast. Immobilizing enzymes allows for their reuse, reducing costs. Thermostable enzymes are advantageous as they maintain activity at higher temperatures, increasing reaction rates. Enzymes are also used to treat food waste by converting components into value-added
Microbial Diversity: Tapping the Untappedsachhatre
The document summarizes research on exploring microbial diversity to identify novel microbial functions. It describes enrichment and isolation of hydrocarbon-degrading bacteria from oil sludge to create a bacterial consortium for bioremediating oil spills. Molecular tools were used to characterize the isolates and determine their catabolic pathways. The consortium showed improved degradation of crude oil and model petroleum compounds compared to individual isolates.
Choosing the Right Microbial Typing Method: A Quantitative ApproachJoão André Carriço
This document discusses different methods for microbial typing and comparing the results of different typing methods. It introduces Simpson's Index of Diversity, Adjusted Rand coefficient, and Adjusted Wallace coefficient as quantitative methods for comparing partitions or groupings obtained from different typing methods. These coefficients, along with their confidence intervals, provide a standardized way to determine which methods produce similar or concordant results and which typing markers or combinations of markers best discriminate between microbial strains.
Optimization of Lipase Enzyme Activity Produced By Bacillus Amyloliquefaciens...IJMER
1. Bacillus amyloliquefaciens was isolated from rock lobster and found to be a highly active strain for lipase enzyme production.
2. The study optimized lipase production by varying incubation time, pH, temperature, and lipid substrates. The maximum lipase production was obtained at 48 hours of incubation, pH 9, 47°C using fish bone as the substrate.
3. Lipase activity was highest using fish bone as the substrate, releasing 0.84 μg/ml/min of paranitrophenyl palmitate at 48 hours. Olive oil resulted in the lowest activity of 0.10 μg/ml/min. The study characterized the lipase enzyme produced by B. amyl
Detection of Alpha-Amylase Activity from Soil Bacteriaiosrjce
Alpha-amylase is one of the industrial enzymes that hydrolyze starch molecules into polymers
composed of glucose units. The enzyme has potential application in a wide number of industrial processes such
as food, textile, paper, detergent, fermentation and pharmaceutical industries. Alpha-amylase can be produced
by microorganisms, plants or animals.
Aim: The aim of this study is to detect the activity of alpha-amylase from bacteria isolated from soil
environment.
Method: Soil samples were inoculated onto the media that are rich in nutrient that favour the growth of the
bacteria and incubated for 24 hours at 37oC after which the bacterial growth was detected in form of colonies.
In this study, bacterial species belonging to the genus Bacillus were identified through phylogenetic analysis
using 16s-ribosomal RNA sequencing for detection of the enzymatic activity. Effects of pH and temperature on
the enzymatic activity were observed using DNS activity assay method.
Results: Positive response to alpha-amylase activity by the soil bacteria was observed by the formation of clear
zone of inhibition shown by the colonies on the petri plates.
Conclusions: The optimal pH and temperature activities showed that the bacteria exhibit enzymatic activity at
mesophilic temperature and acidophilic or alkalophilic pH.
1. The document describes the production of the enzyme amylase through fermentation methods using microorganisms like bacteria and fungi.
2. It provides details on the history of amylase discovery and types. Common microbes used for industrial production include Bacillus species and Aspergillus fungi through solid-state and submerged fermentation.
3. The fermentation process involves selection of microbes, growth media, fermentation conditions like temperature and pH, and recovery of the amylase product.
This document outlines amylases, which are enzymes that hydrolyze starch. It describes three main types of amylases - alpha, beta, and gamma amylase - and their differences in terms of what bonds they cleave in starch. It also discusses methods for producing amylases through microbial fermentation, determining enzyme activity, and purifying the enzymes. The key industrial applications of amylases are in the food, paper and textile industries.
Lipase production and purification Likhith KLIKHITHK1
Lipase (tri acyl glycerol acyl hydrolase, EC 3.1.1.3) catalyzes the hydrolysis of the carboxyl ester bonds in tri acyl glycerols to produce di acyl glycerols, mono acyl glycerols, fatty acids and glycerol under aqueous conditions and the synthesis of esters in organic solvents.
Under the controlled conditions, lipases are able to catalyze a large number of reactions. Lipases of microbial origin are of considerable commercial importance, because of the high versatility and high stability, moreover, the advantage of being readily produced in high yields.
Many microbial lipases have been commercially available in free or immobilized form. Numerous species of bacteria (Bacillus, Pseudomonas, and Burkholderia), yeasts (Candida rugosa, Yarrowia lipolytica, and Candida antarctica) and molds (Aspergillus, Trichoderma viride) produce lipases with different enzymological properties and specificities but microbes are known to be more potent lipase producer.
This study aimed to determine if cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough could produce propionic acid and inhibit mold growth on bread for longer shelf life. The researchers found that:
1) Cofermentation of L. buchneri and L. diolivorans in modified MRS broth and sourdough led to production of propionic acid from lactic acid.
2) Up to 48 mM of propionic acid was produced in sourdough with medium ash content flour.
3) Bread made with 20% of this experimental sourdough inhibited the growth of three out of four mold types tested
Xylose isomerase is the third most commercially important enzyme used in the production of high fructose corn syrup. It catalyzes the reversible isomerization of D-xylose and D-glucose. Glucose isomerase is a tetrameric protein containing two metal binding sites and uses a hydride shift mechanism to convert glucose to fructose. It is produced commercially using various microorganisms like Bacillus, Streptomyces, and Candida species. Glucose isomerase is immobilized and used for continuous production of high fructose corn syrup from glucose through isomerization in industrial processes.
It describes the history, production, and substrates used in the production of the enzyme. also, emphasize the application of amylase in food industry.
Screening and Production of Protease Enzyme from Marine Microorganism and Its...iosrjce
Marine sediment samples were collected from the Gulf of Mannar in India to screen for protease-producing microbes. Two isolates, Bacillus subtilis (strain P2) and Bacillus licheniformis (strain P5), showed the largest zones of proteolytic activity on skim milk agar plates. Both strains could tolerate up to 7% NaCl concentration. Strain P2 produced 21.2 mg/ml of total protein and had maximum protease activity at pH 7 and 40°C, while strain P5 produced 22.4 mg/ml of protein and worked best at pH 8 and 50°C. The crude enzymes from both strains were able to remove stains like blood, coffee, and ink, showing
Fermentation process involved in enzyme production. TamalSarkar18
1. Enzymes are biological catalysts that lower the energy for reactions to occur without being used up. They are used widely in industries like food and beverage.
2. There are three main sources of enzymes - plant, animal, and microbial. Microbial enzymes are preferred due to limited supply from other sources and ability to advance production using biotechnology.
3. Fermentation is used to produce enzymes using microorganisms. There are two main methods - submerged fermentation and solid-state fermentation. Submerged fermentation uses a liquid medium while solid-state uses a solid substrate.
A yeast strain E2 was purified from traditional yeast, and retained for its strongly acidifying, fermentative and saccharolytic
power. In fact, this strain produces a high concentration of acetic acid 105.85 mg / L revealed by using the H.P.L.C DAD technique
during its growth in semi synthetic medium containing sucrose at 5 g /l as only carbon source. The pH of the culture medium increases
from 5.58 to 2.76 after 24 hours of culture and to 2.48 after 48 hours of
This document outlines a study aimed at isolating and identifying soil bacteria capable of producing the enzyme alpha-amylase. Soil samples were collected from different environments and inoculated onto culture media. Colonies showing clear zones of starch hydrolysis were considered positive for alpha-amylase production. Phylogenetic analysis using 16s rRNA sequencing identified the positive bacteria as belonging to the genus Bacillus. The isolated bacteria were further characterized by examining the effects of pH and temperature on alpha-amylase activity.
This document discusses amylases, enzymes that catalyze the hydrolysis of starch into sugars. It describes three classes of amylases - α-amylase, β-amylase, and γ-amylase. α-amylase acts faster than β-amylase and is a major digestive enzyme. β-amylase works from the non-reducing end of starch. γ-amylase cleaves α(1-6) linkages. Amylases have industrial uses like starch conversion to fructose syrup and as environmentally friendly detergent ingredients. They are produced commercially using bacteria or fungi via submerged or solid-state fermentation methods.
This document discusses the production of the enzyme amylase. It begins by defining amylase and its types - alpha, beta, and gamma amylase. It then discusses the major production methods of solid state fermentation and submerged fermentation. Key parameters that affect amylase production are described such as carbon and nitrogen sources, temperature, pH, moisture, and duration of fermentation. The document outlines the steps for recovery and purification of amylases. Finally, it briefly mentions methods to determine amylase activity and industrial applications of amylase in baking, textiles, fuel production and more.
How to produce enzyme based products at home: cleaning & Personal careMurray Hunter
The production of enzyme based products in Thailand & emerging cosmetic & personal care industry. Presented to the IAB WOMEN IN SCIENCE INTERNATIONAL SYMPOSIUM ON
THE SCIENCE OF HEALTH, BEAUTY AND AGEING
7-8 MAY 2012
Cellulases are enzymes that break down cellulose by hydrolyzing the beta-1,4-glycosidic bonds between glucose molecules in cellulose. There are three main types of cellulases - endocellulases, exocellulases, and beta-glucosidases. Fungi are a major producer of cellulases and species like Aspergillus, Trichoderma, and Penicillium are used industrially to produce cellulase enzymes. Cellulases have many applications including use in food processing, textiles, pulp and paper, biofuels, agriculture, and more.
Single cell protein (SCP) refers to edible microorganisms or their extracts used as a protein supplement. SCP can be produced using bacteria, yeast, fungi or algae through fermentation. It has high nutritional value but also has some limitations. Research is focused on improving production methods and addressing issues like high nucleic acid content and digestibility. SCP shows potential as a sustainable protein source but more work is needed before it will be widely accepted as human food.
Microbial enzymes are widely used in food processing due to their ability to catalyze specific reactions. About 80% of total enzyme production by dollar value is used by the food industry. Enzymes offer advantages over whole microorganisms by catalyzing single step conversions of specific substrates to products. The main classes of enzymes used in food processing are hydrolases, isomerases, and oxidoreductases. Recombinant DNA technology allows for improved production of enzymes in bacteria and yeast. Immobilizing enzymes allows for their reuse, reducing costs. Thermostable enzymes are advantageous as they maintain activity at higher temperatures, increasing reaction rates. Enzymes are also used to treat food waste by converting components into value-added
Microbial Diversity: Tapping the Untappedsachhatre
The document summarizes research on exploring microbial diversity to identify novel microbial functions. It describes enrichment and isolation of hydrocarbon-degrading bacteria from oil sludge to create a bacterial consortium for bioremediating oil spills. Molecular tools were used to characterize the isolates and determine their catabolic pathways. The consortium showed improved degradation of crude oil and model petroleum compounds compared to individual isolates.
Choosing the Right Microbial Typing Method: A Quantitative ApproachJoão André Carriço
This document discusses different methods for microbial typing and comparing the results of different typing methods. It introduces Simpson's Index of Diversity, Adjusted Rand coefficient, and Adjusted Wallace coefficient as quantitative methods for comparing partitions or groupings obtained from different typing methods. These coefficients, along with their confidence intervals, provide a standardized way to determine which methods produce similar or concordant results and which typing markers or combinations of markers best discriminate between microbial strains.
Genetically modified organisms (GMOs) are organisms whose genetic material has been altered using genetic engineering techniques. This technology is used to address issues like food shortages caused by overpopulation. GMOs are designed to increase crop yields and make plants resistant to pests and environmental stressors in order to boost food security. Examples of genetically modified crops include pesticide-resistant rape plants, golden rice enriched with vitamin A, and long-lasting tomatoes that have increased shelf life. While GMOs aim to benefit farmers and consumers, their safety and environmental impacts remain debated topics.
This document summarizes the portfolio of Dr. Hugh C. DeLong, Interim Director of the Air Force Office of Scientific Research (AFOSR) Research Laboratory (RSL). The goals of the portfolio are to 1) study, use, mimic, or alter how biological systems accomplish tasks and 2) enable biological systems to specifically produce natural materials and systems to advance USAF technologies. The portfolio focuses on areas such as biomimetics, biomaterials, biointerfacial sciences, and extremophiles. The portfolio aims to not only mimic existing natural systems but also create new capabilities in and with organisms for more precise control over system production.
Extremophiles are organisms that thrive in extreme conditions, such as high salinity, acidity, alkalinity, lack of oxygen, cold or hot temperatures, high pressure, or little water. There are different types of extremophiles including halophiles that survive in salty environments, acidophiles and alkaliphiles that tolerate acidic or alkaline conditions, anaerobes that live without oxygen, and thermophiles and hyperthermophiles that flourish in hot temperatures. Extremophiles demonstrate organisms' ability to adapt to survive in harsh conditions.
Thermophilic bacteria such as Aquifex and Thermotoga are found in geothermally heated environments like hot springs and deep sea hydrothermal vents. Aquifex are microaerophilic bacteria that can grow in oxygen concentrations as low as 7.5 ppm and have optimal growth temperatures of around 95°C. They fix carbon through the reverse TCA cycle. Thermotoga maritima is a hyperthermophilic, anaerobic bacterium that can metabolize a variety of carbohydrates and polymers at temperatures up to 90°C. These thermophilic bacteria contain enzymes that allow them to thrive in extreme temperatures and have applications in biotechnology.
rumen, microbes of the rumen, bacteria of the rumen, process in ruminant animals, gut of ruminant animals, bacterial concentrations in ruminant animals, bacterial fluctuations in ruminant animals
This is very much a work in progress! I also want to add images of the microscopic organisms (from Micro*scope) and characteristics of their respective habitats as well as video clips from 'extremophile hunters.'
This presentation describes about the syllabus of Agriculture Microbiology for B.Sc agriculture student of second semester in Tribhuvan University, Nepal. It is helpful to understand the student about the courses and guide the students to focus in the related topics.
The document defines extremophiles and provides examples of organisms that thrive in extreme environments. It discusses microbes that thrive under extremes of pH (acidophiles and alkaliphiles), temperature (thermophiles and psychrophiles), and pressure (barophiles and piezophiles). Specific examples given include acidobacteria that thrive in acidic soil, Bacillus okhensis found in alkaline Lake Natron, and Pompeii worms that survive near hydrothermal vents at temperatures over 176°F. Thermophiles optimal growth range from 60-108°C and are found in hot springs and deep sea vents, while psychrophiles prefer temperatures of 15°C or lower in cold environments.
The document discusses a lecture on microbial diversity. It notes that the tree of life is mostly microbial, diverse methods exist to study microbial diversity, and most microbial diversity remains poorly characterized. Sequencing methods like rRNA and metagenomic sequencing have improved understanding of microbial phylogeny but much diversity remains unknown.
Recent advances in rumen manipulation techniques with particular reference to ruminant production.
The document discusses techniques to manipulate the rumen microbiome including using chemicals to inhibit microbial activity, treating feedstocks, and supplementing feeds. Specifically, it examines using organic acids like malic acid and fumaric acid as feed supplements. Studies show these organic acids can maintain rumen pH, increase beneficial volatile fatty acid production while decreasing methane emissions compared to untreated controls or monensin alone. Overall, rumen manipulation aims to improve production efficiency and nutrient utilization in ruminants.
Ruminant animals like cattle, sheep, and goats have a four-compartment stomach compared to monogastric animals that have a single-compartment stomach. The four compartments are the rumen, reticulum, omasum, and abomasum. The rumen is the largest compartment and helps break down plant matter with the aid of microbes. Partially digested food then moves to the other stomach chambers for further digestion before entering the small intestine where most absorption occurs. Ruminant digestion allows these animals to obtain nutrients from plant-based foods that monogastric animals cannot.
Rumen fermentation is the largest commercial fermentation process. It occurs in the rumens of ruminant animals like cows and goats. The rumen contains billions of microbes that break down plant fibers in feed into volatile fatty acids and microbial protein. This symbiotic relationship provides nutrients to both the microbes and the ruminant animal. Key features of rumen fermentation include attachment of microbes to feed particles, the four steps of rumination, and roles of different microbial populations like bacteria and protozoa.
Extremophilic organisms are organisms that can survive exremities that are detrimental for other forms of life. Here is a presentation that discuss such microorganisms in detail
Extremophiles, or organisms that thrive in extreme environments, were first discovered 40 years ago in the hot springs of Yellowstone National Park. These thermophiles live in boiling hot springs as well as acidic springs with pH levels below 4. Hyperthermophiles prefer temperatures above 140°F and have helped scientists hypothesize that life on Earth may have originated in high-temperature environments. Extremophiles from Yellowstone have also provided important enzymes for scientific techniques like PCR.
Production of lactic acid from sweet meat industry waste by lactobacillus del...eSAT Journals
Abstract A large amount of whey is discharged from sweet meat industry, which is responsible for environmental pollution and a large amount of whey protein and milk sugar are also wasted. This whey may be utilized for valuable lactic acid production. Lactobacillus delbruki was used for lactic acid production from cow-milk whey. Lactic acid production was 12.22 gm/L at pH: 6.8, temperature: 420C, Inculum volume: 4% , fermentation time: 24hr, medium volume: 125 mL in 250 mL Erlenmeyer flask, medium composition, whey supplemented with peptone : 1.5%, glucose: 2.0% and ammonium chloride: 1.0%. Keywords: Lactic acid, whey, Lactobacillus delbruki
PRODUCTION AND OPTIMIZATION OF PECTINASE BY BACILLUS SP. ISOLATED FROM VEGETA...SUS GROUP OF INSTITUTIONS
Microbial enzymes have shown tremendous potential for different applications. Over the years due to their remarkable features enzymes have occupied the centre stage of all the biochemical and industrial processes. Pectinases are a group of enzymes responsible for the hydrolysis of pectic materials found in plants and are important industrial enzymes. In the present study, pectinase is produced from Bacillus sp. that was isolated from vegetable waste dump soil samples. A total of five isolates showed pectinase production and designated as PPB1 to PPB5. The screened isolates were used as a source of pectinase production using cassava waste as a substrate. Isolate PPB5 showed maximum enzyme activity of 0.641 IU/ml. Pectinase activity was optimized for various parameters like incubation time, temperature, pH, different carbon and nitrogen sources. Enzyme activity was observed maximum at 96 hr of incubation, 35°C temperature and at pH 6. The best carbon was found to be glucose. Among organic and inorganic nitrogen sources yeast extract and ammonium nitrate was founded to be better than other nitrogen sources. Among the five isolates, the isolate PPB5 showed maximum activity at all optimum conditions. This isolate is best producer and can be used in future for further pectinase production.
This document describes a three-stage process for producing polyhydroxyalkanoates (PHAs) from sugar cane molasses using mixed microbial cultures. The first stage involves continuous acidogenic fermentation of sugar cane molasses in a CSTR reactor, where the effect of pH on organic acid production is evaluated. The second stage is selection of a PHA-accumulating culture using either acetate or fermented molasses. The third stage is batch PHA accumulation using the selected culture and fermented molasses. Strategies for culture selection and their effects on polymer composition and yield are investigated.
This document discusses a study on increasing the ratio of rice to barley that can be used in brewing beer. It found that rice naturally contains lower levels of soluble protein compared to barley, limiting how much rice can be used. The study tested adding the protease enzyme Neutrase and modifying mashing methods to increase soluble nitrogen levels in wort made from rice. It determined that mashing rice for 60 minutes and adding 400 μl of Neutrase per 50g of rice was optimal. Activating another enzyme also increased solubilized protein from rice. Various rice-barley mixtures were then mashed and fermented, finding worts with sufficient nitrogen levels could contain up to 80% rice. Therefore, enzyme addition and mashing
Microbial fermentation By Aneela SaleemAneelaSaleem
This document discusses different types of fermentation processes used in industry. It begins with an introduction and overview of fermentation media and microorganisms. It then describes the main types of fermentation processes - batch, fed-batch, and continuous fermentation - and factors that influence each type such as growth rate and flow rate. The document also covers solid state and submerged liquid fermentations. Important considerations for continuous fermentation are highlighted. Recent advances in fermentation technology are briefly mentioned at the end.
The document analyzes the carbohydrate and redox metabolism of the thermophilic anaerobe Caldicellulosiruptor bescii. It finds that C. bescii utilizes the non-oxidative pentose phosphate pathway but lacks key enzymes for the oxidative branch. Enzyme activity assays showed low or no activity for glucose-6-phosphate dehydrogenase and 6-phosphogluconate dehydrogenase, supporting that C. bescii does not use the oxidative pentose phosphate pathway to regenerate NADPH. A better understanding of C. bescii metabolism is needed to engineer it for biofuel production.
Use of date syrup as alternative carbon source for microbial cultivationPremier Publishers
This document discusses using date syrup and date fruit soaked water as alternative carbon sources for producing biomass of Bacillus megaterium. Maximum biomass production of 2.8 g/l and 4.1 g/l was obtained using 8% date syrup and date fruit soaked water respectively, which was greater than when other carbon sources were used. The optimal medium for high biomass production used 8% date syrup as the carbon source and 0.5 g/L (NH4)2SO4 as the nitrogen source, with fermentation at 30°C for 48 hours. Date syrup and soaked water can be used inexpensively to produce biomass through batch fermentations with B. megaterium.
Lipase Production from Bacillus subtilis using various Agricultural wasteIJAEMSJORNAL
Lipases was produced by Bacillus subtilis PCSIR NL-38 strain and rape seed oil cake as substrate. Surface fermentation of minimal media in 250ml conical flask under static conditions gave 12.81 U/ml of lipases at 40°C for 48 hours. Lipase activity was monitored titrimatrically. Optimization of physicochemical parameters indicated that PCSIR NL-38 showed maximum lipase production at pH 7 with NH4NO3 as inorganic nitrogen source, glucose as carbon source, FeSO4.7H2O as salt, with 7% inoculum size and 96 hours of incubation.
Chemical Composition of the Biomass of Saccharomyces cerevisiae - (Meyen ex E...IJEAB
Brewer's yeast was subjected to analytical studies to determine the chemical composition of its biomass. To this end, traditional methods of analysis were used to determine ribonucleic acid (RNA), mineral elements, amino acids and fatty acids. The results showed that proteins (49.63%), carbohydrates (31.55%), minerals (7.98%), RNA (8.12%) and total lipids (4.64%) predominate in the biomass composition. The amino acid profile of the protein is suitable for human nutrition, exceeding the recommendations from the FAO/WHO/UNU for essential amino acids. It is particularly rich in lysine and could be recommended as protein supplement in cereals. It was also observed that the yeast was an excellent source of some microelements, such as selenium, chromium, nickel and lithium; that it is also a good source of dietary fiber, particularly soluble fibers; and that the content of lipids was low, with a predominance of saturated and mono-unsaturated fatty acids with 10, 16 and 18 carbon atoms.
Hyaluronic acid (HA) is also known by the name hyaluronan. The necessity for
using this fabulous material lead to investigate non-pathogenic strains which produce
this material. The most non-pathogenic strain is S. thermophilus. The lack of literature
on microbial production of this substance by the strain prompted us to examine the
microbial production of HA from it and also to examine optimization of culture
conditions where HA is produced. The bacteria Streptococcus salivarius sub.
thermophilus was obtained from the Bank of Scientific and Industrial Research of Iran
(PTCC 1738). To separate S. thermophilus strains from yogurts, three types of yogurts
were used. They were cultured by pour-plate and surface methods on STA medium. To
identify the isolated strains, biochemical tests and Polymerase Chain Reaction (PCR)
were used. Bacterial strains isolated from yoghurts were identified as S. thermophilus
MN-BM-A02, S. thermophilus JIM8232 and S. thermophilus MN-ZLW-002. To separate
the capsule strains, each strain was cultured on STB medium and then they were
centrifuged. In order to purify the samples, ethanol and charcoal were used. To
optimize production, variety of sources of carbon, nitrogen, temperature and pH were
studied.
1. The document describes a process for converting potato waste into high purity lactic acid through a series of steps including starch separation, liquefaction, saccharification, fermentation, purification, and concentration.
2. Key steps include using alpha-amylase and glucoamylase enzymes to break down starch into glucose, fermenting the glucose with lactic acid bacteria to produce lactic acid, and then purifying the lactic acid through extraction and electrodialysis.
3. The purified lactic acid can then be used to produce polylactic acid (PLA), a biodegradable plastic with various applications.
Comparative analysis of crude and pure lactic acid produced by Lactobacillus ...Pratyush Kumar Das
Production and optimization of Crude lactic acid from Lactobacillus Sp. by using different fermentation medium and its purification through various steps
This document discusses single cell protein (SCP) as an alternative protein source. It provides information on the protein content and amino acid composition of various microorganisms used for SCP production, including yeasts, fungi, bacteria and algae. Key microorganisms discussed are spirulina, chlorella, and various yeasts and fungal species. The document also covers the history of SCP, advantages over conventional proteins, factors impacting usefulness for human consumption, production methods, and substrates used.
Cultivation of Oleaginous Yeast to Produce Fatty Acids for Biofuel ApplicationKonyin Oluwole
Growing concern about carbon emissions has motivated research into biodiesel from yeast. Yeast can produce biodiesel at lower cost than plant oils. The study aims to improve yeast cell density and lipid yield for biodiesel production. Different feeding strategies were tested in bioreactors, with continuous fed-batch reaching the highest cell density. Sorghum hydrolysate supported yeast growth when diluted and supplemented, showing potential as a low-cost carbon source.
This document summarizes a study on the production of bioethanol from potato and carambola juice using molds and agaricus as sources of amylase enzymes. The amylase activity of molds and agaricus was investigated under varying conditions of starch concentration, pH, incubation time, and temperature. Maximum amylase activity of 173-178 U/g was obtained for molds using 1.5% starch solution at pH 5.0 and 60°C for 30 minutes. For agaricus, highest amylase production of 14-16 U/g occurred with 1.5% starch solution at pH 6.0 and 75°C for 30 minutes. Reducing sugars were produced by fermenting potato
Fermentation is a metabolic process that produces chemical changes in organic substrates through enzyme action. It is defined as the extraction of energy from carbohydrates in the absence of oxygen. Humans have used fermentation since Neolithic times to produce foods and beverages like wine, beer, and pickled foods. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butanol fermentation which produce different end products. Fermentation allows for food preservation by creating an inhospitable environment for harmful microbes through the production of acids or alcohols.
Fermentation is a metabolic process where microorganisms break down organic compounds in the absence of oxygen and produce chemical changes. There are several types of fermentation including alcoholic, lactic acid, propionic acid, and butanol fermentation. Historically, humans have used fermentation processes for thousands of years to produce foods and beverages. Key steps in fermentation involve pyruvic acid being converted to other end products like ethanol, lactic acid, or propionic acid through various enzyme-catalyzed reactions. Fermentation is widely used in food production to preserve and flavor various foods and beverages.
Similar to Pszczolkowski et al. 2016 Effect of Craft Brewer's Yeast on Fermentation and Methane Production AiM (20)
2. V. L. Pszczolkowski et al.
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1. Introduction
The multiplication of yeast during fermentation was one observation that led Pasteur to propose their centrality
in that process [1]. Yeast growth during beer fermentation is considerable, such that large amounts remain
beyond what is needed for seeding the next fermentation. This excess spent brewers’ yeast has long been fed to
cattle [2], and there are now many commercial fed supplements that include Saccharomyces cerevisiae. The re-
ported benefits for ruminants range from increased micronutrients to modulation of rumen fermentation [3]. One
of the simplest benefits of yeast for ruminants might be that yeast is rich in protein. However, the differences
between commercial feed additives and spent yeast from brewing, and how those different components could
interact with the complexities of ruminant digestion, should be considered.
Ruminants are distinguished by their complex digestive tracts, particularly the pre-gastric rumen, which acts
as a fermentation chamber. Like all mammals, ruminants lack the enzymes necessary to digest fiber (i.e., cellu-
lose, hemicellulose) and instead rely on an internal ecosystem of anaerobic microorganisms to ferment these
otherwise indigestible feed components [4]. Most microorganisms in the rumen and lower digestive tract use
fermentation to fuel their cellular functions, and produce Short-Chain Fatty Acids (SCFAs) as a byproduct. The
SCFAs, namely acetate, propionate, and butyrate, are subsequently absorbed through the rumen wall and meta-
bolized by the host [5].
Methanogenesis is an important electron sink in the rumen ecosystem, but methanogens preclude full host use
of carbohydrates by converting metabolites into methane (CH4), which, unlike SCFAs, is not usable as a host
energy source. Between 2% - 15% of feed energy is lost through methanogenesis, depending on the ruminant
species and diet [6]. Ionophores and other antibiotics have long been a strategy for combating these losses in
feed efficiency. Monensin is an ionophore that functions by dissipating the protonmotive force and ion transport,
and inhibits H2- and formate-producing bacteria, which ultimately leads to decreased methane production [7] [8].
Monensin also decreases ammonia production from feed protein, and taken together the improvement in feed ef-
ficiency saves U.S. cattle producers an estimated 1.4 million tons of feed per year.
Concern has risen over excessive antibiotic use in livestock production [9] [10]. Plant-derived alternatives to
antibiotics have proven useful in inhibiting both ammonia production and methanogenesis [11]. Various sapo-
nins, tannins, essential oils, organosulfur compounds, and flavonoids have all been shown to have efficacy in
this regard [12] [13]. Hops (Humulus lupulus) α- and β-acids are another suite of plant secondary metabolites
shown to have antimicrobial properties against Gram-positive bacteria, including rumen bacteria [14] [15]. Up
to 25% of the dry weight of hops consists of these acids [16]. The hydrophobic structures of the hops acids in-
duce membrane perturbation, due to interactions via prenyl and aryl side chains [17], and thereby equilibrate
trans-membrane ion gradients, such as pH and potassium [15]. Additionally, hops have been shown to decrease
concentrations of acetate (used by some methanogens as a metabolic precursor to methane) and increase con-
centrations of propionate (a competitive pathway for hydrogen use) in the rumen [18]-[21].
The hops acids are found in the flower of the female hops plant, which is used in beer production to inhibit
Gram-positive lactic acid bacteria that cause beer spoilage. During the brewing process, the α- and β-acids ad-
sorb to the cell walls of the brewers’ yeast such that their concentrations in yeast cells exceed that in the beer by
greater than 100-fold [22]. This results in a significant proportion of the acids ending up in the spent yeast rather
than in the finished beer. Furthermore, according to a study by Bryant and Cohen [22], while spent yeast from
both multinational and craft breweries contain these acids, craft brewery spent yeast contains 6 times as much α-
and β-acids: 2557 ± 622 μg/g in craft vs. 487 ± 136 μg/g in multinational. In addition to hops acids, spent brew-
ers’ yeast contains digestible proteins, several B-vitamins, and trace elements, which makes the yeast valuable
as a nutritional supplement.
Raw spent brewers’ yeast has been studied as a protein supplement for cattle [2], but the potential antimi-
crobial effects have not yet been compared with isolated hops acids. The first step toward determining the feasi-
bility of using spent yeast from craft breweries as a source of antimicrobial compounds is to expose ruminal mi-
croorganisms to spent yeast in vitro. Two experiments were conducted to determine whether the residual hops
secondary metabolites in spent craft brewers’ yeast could inhibit methane production by rumen bacteria. The
purpose of experiment 1 was to evaluate reproducibility using rumen digesta from a single steer and a simple
substrate (fructose). The purpose of the second experiment was to replicate the results using rumen microorgan-
isms from multiple animals (goats, n = 4) and a realistic substrate (grass hay).
3. V. L. Pszczolkowski et al.
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2. Materials and Methods
2.1. Yeasts
Freeze dried craft brewers’ yeast (CY) and bakers’ yeast control (BY) were produced from spent byproduct
from Gaelic Ale (Highland Brewing Company, Asheville, NC) and baking yeast (SAF Instant®
Yeast-Red Label,
Lasaffre Corporation, Milwaukee, WI), respectively. Spent CY was prepared as described elsewhere [22] with
minor modifications. The chilled yeast slurry was taken from the fermentation tanks just prior to filtration and
bottling. Slurries (approx. 10% solids) were stored at 4˚C for less than 24 h before processing. The yeast were
made non-viable by heating (62˚C to 65˚C, 3 min, open vessel). The slurry was chilled in an ice bath and centri-
fuged (2,850 × g) in an F9S-4 × 1000 y rotor for 10 min (Sorvall RC 6 Plus, Thermo Scientific) at 4˚C to yield
yeast pastes containing approximately 30% dry mater. In some cases, the pastes were re-suspended in 2 volumes
of water and freeze-dried. The dried yeast was stored at −20˚C. Non-viable dried baking yeast was prepared as
described above starting with a 10% slurry in water of dry active yeast. Protein content was determined in trip-
licate by Bradford assay. The CY was approximately 43% protein, and the BY was not different. The amount of
hops acids in the craft yeast preparation was determined via a previously described HPLC method [22] and was
found to be 626 µg∙g−1
for iso-humulones, 4,129 µg∙g−1
for humulones and 76 µg∙g−1
in lupulone classes. No
detectable hops acids were found in bakers’ yeast.
2.2. Experiment 1
The basal suspension medium was prepared to contain (per L) 240 mg KH2PO4, 240 mg K2HPO4, 480 mg
(NH4)2SO4, 480 mg NaCl, 64 mg CaCl2∙2H2O, 100 mg MgSO4∙7H2O, and 600 mg cysteine∙HCl; the pH was
adjusted to 6.7 with NaOH. The suspension media was autoclaved (121˚C, 20 min), then cooled under O2-free
argon.
Rumen fluid was collected from a slaughtered steer at Wells, Jenkins & Wells Abattoir (Forest City, NC). The
rumen was opened with a razor blade and digesta removed by hand. Digesta (~2 L) was squeezed through 4 lay-
ers of cheesecloth into a 2 L Erlenmeyer flask, which was then capped with aluminum foil. The flask was kept
warm, returned to the lab, and the flask was placed in a water bath at 39˚C.
Eight flasks (100 mL) were prepared with freeze-dried yeast (four flasks CY 2% w/v, four flasks BY 2% w/v)
and fructose at 1% w/v. Suspension media (5 mL) was added to each flask while gassing with O2-free argon,
except for the media-only control, which was filled with 10 mL media. The remaining nine flasks were then
brought to 10 mL with rumen fluid and immediately capped with gas-tight rubber stoppers. The flasks were in-
cubated in a water bath (39˚C, 24 h). After the incubation was terminated, the flasks were stored unopened at
~4˚C until methane analysis.
2.3. Experiment 2
Basal suspension medium was prepared as described above, except the broth was autoclaved (121˚C, 20 min),
cooled under O2-free CO2, and 4.0 g Na2CO3 was added (per liter) as a buffer. Instead of fructose, the fermenta-
tion substrate was timothy/orchardgrass, which was ground to pass through a 2 mm sieve. The nutritive content of
the hay was (dry matter basis): 12.8% crude protein, 36.3% acid detergent fiber, and 56.3% neutral detergent fiber.
The University of Kentucky Animal Care and Use Committee approved animal husbandry and procedures
involving the rumen fluid donor goats. The goats were maintained on same hay used in the media with free-
choice access to water and a mineral mix. Rumen fluid was collected from 4 fistulated, 3-year-old Spanish goat
wethers and filtered through cheesecloth into separate Erlenmeyer flasks, which were briefly held at 39˚C.
Sidearm flasks (1 L, n = 8) were prepared with 60 g ground hay and 450 mL anaerobic suspension media in
an anaerobic chamber (Coy, Grass Lake, MI; 95% CO2, 5% H2). Of these, 4 were prepared with 61 g pasteurized
spent craft brewers’ yeast (CY) paste and 4 with 61 g pasteurized bakers’ yeast (BY) paste. The flasks were
capped, labeled, and removed from the glove box. With the flasks under a CO2 stream, rumen fluid from each
goat (200 mL) was aliquoted into paired CY and BY flasks. The sidearm flasks were capped with ANKOM RF
pressure monitoring units (ANKOM Technology, Macedonia, NY) and placed in a 39˚C incubator.
Initial gas samples (6 mL) were taken from each flask using a 10 mL tuberculin syringe at approximately 1.5
hours into the fermentation and again at approximately 19.5 hours, at which point fermentation was terminated.
Gas samples were injected into evacuated 9 mL crimp-top vials and stored at room temperature until analysis.
4. V. L. Pszczolkowski et al.
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Fluid samples (2 mL) were collected, centrifuged at low speed to remove fiber, and supernatants were aliquoted
and frozen until analysis.
2.4. Chemical Analyses
Methane was measured by GC-FID on an HP 6890 GC fitted with a Valco Instruments (Houston, TX) 30 m by
0.53 mm I.D. column packed with HayeSep-D porous polymer coated on 20 μm particles, a helium carrier flow
rate of 4 ml/min, and oven maintained isothermally at 50˚C. Injection volume was typically 1 ml, and methane
eluted at 5 min and ethane at 11 min. A methane calibration standard, 850 ppm, was obtained from ShopCross,
Greensboro, NC, however the amounts of methane produced by rumen fluid incubations were well above 1000
ppm so methane standard curves were prepared using house utility gas composed of methane (94.4%), ethane
(3.6%), and higher hydrocarbons (0.2%) (PSNC Energy, Asheville, NC). Stoppered flasks (9 mL, 25 mL, 50 mL,
100 mL, 250 mL, 500 mL) were flushed with nitrogen to ambient pressure, capped, and 1 mL of the 94% me-
thane standard was added to each with a gas-tight syringe, except for one other flask that was filled to ambient
pressure with only the 94% methane. Headspace gas (1 mL) was removed from each incubation sample vial and
standard curve vial using a 2 mL gas-tight syringe, and was injected without dilution into the instrument. The
FID response was linear with R2
> 0.999.
Short chain fatty acids (SCFA) were measured by GC-FID on an HP 6890 GC fitted with a 30 m by 0.32 mm
Alltech Econocap Carbowax capillary column and an oven temperature gradient starting at 70˚C ramping to
250˚C over 23 min to capture well-separated peaks for all linear SCFAs from acetic to hexanoic acids, and also
for isobutyric and isovaleric acids. Linear SCFAs were obtained from NuChek Prep (Elysian, MN) and isobu-
tyric and isovaleric acids from Sigma-Aldrich. SCFAs were extracted with one volume of diethyl ether from
acidified rumen fluid incubations [23] and 1 μl of the organic phase was injected. Hexanoic acid was used as an
internal standard. Acetic acid, which had poor extraction properties, was also measured with an acetic acid UV
test kit from Roche, #10148261035, obtained from R-Biopharm (Washington, MO).
A hand-held Vernier (Beaverton, OR) pH sensor using Vernier Logger Pro software was 2-point calibrated
with pH 4.01 and 7.01 calibration solutions. Frozen Experiment 1 and Experiment 2 samples were thawed and
agitated to mix contents. The samples were poured into narrow vials (7 mL) just large enough to fit the sensor.
The sensor and vial were flushed with distilled water between each sample. Aliquots of bovine rumen fluid were
taken to constant weight over a 90 min period in a 105˚C oven and yielded a value of 1.6% dry matter.
2.5. Statistical Analyses
Gas Production curve analyses were performed using the MIXED procedure of SAS (v 9.3, SAS Institute, Inc.
Cary, NY). The rate of gas production was analyzed as a continuous variable (1 - 20 h, 5 min increments; linear,
quadratic and cubic regression coefficients), and treatment as a discrete variable using backward elimination
stepwise regression analysis. Models containing interactions between treatments and regression coefficients
were analyzed to determine significant (P < 0.05) linear, quadratic, and cubic regression coefficients for each
treatment [24]. In the presence of a treatment × time interaction, least square means for treatments were com-
pared at each time point (1 - 20 h, 1 h increments) using the PDIFF option. Methane and SCFA data were ana-
lyzed in a one-way ANOVA with Tukey’s test post hoc.
3. Results
3.1. Experiment 1
A broth medium containing fructose and either bakers’ yeast (BY) or craft brewers’ yeast (CY) was inoculated
with bovine rumen fluid and incubated. Methane was produced in the sealed tubes with a high degree of repro-
ducibility, and there was less CH4 made in CY incubations than in BY (P < 0.05; Table 1). Less acetate and
butyrate were produced in the CY incubations (P < 0.05; Table 1). However, propionate production was not af-
fected (P > 0.10; Table 1).
3.2. Experiment 2
Gas was produced from ground hay by caprine rumen microorganisms during an overnight incubation (Figure 1).
5. V. L. Pszczolkowski et al.
720
Table 1. Methane and soluble products from fructose by bovine rumen microorganisms.
Product Craft yeast treatment (CY) Bakers’ yeast treatment (BY) Significance
avg sd avg sd
Methane (ppm) 7670 274 10627 836 P < 0.05
Acetate (mM) 29.23 1.46 35.65 0.93 P < 0.05
Propionate (mM) 2.56 0.32 3.10 0.27 P > 0.10
Butyrate (mM) 2.56 0.29 3.23 0.27 P < 0.05
Ratio C3/C2 0.088 0.087
avg, average; sd, standard deviation.
Figure 1. Cumulative gas production by caprine rumen microorganisms from ground hay with bakers’ yeast control (solid
line) or craft yeast treatment (hatched line). Asterisks indicate a significant difference between treatments within a time point
(P < 0.05); Treatment: P < 0.0001, Pooled SEM: Treatment = 0.004152.
When means were separated out hourly from 1 - 20 h all except 1 h were significantly different between treat-
ments (P values < 0.05) and gas production was greater in the CY treatments.
There was more variation in experiment 2 (4 animals, 1 incubation each), than in experiment 1 (1 animal, rep-
licate incubations), which was expected. Once again, however, when methane was measured from samples taken
at the end of the incubations, there was less CH4 in the CY treatment than the BY treatment (P = 0.079; Table 2).
Observationally, the rumen microorganisms from each goat made less CH4 when fermenting with CY than with
BY (Figure 2). Rumen microorganisms in both treatments produced acetate, propionate and butyrate. Less ace-
tate was produced in CY than in BY (P = 0.07; Table 2). Propionate and butyrate were not affected by treatment
((P > 0.10; Table 2).
6. V. L. Pszczolkowski et al.
721
Table 2. Methane and soluble products from ground hay by caprine rumen microorganisms.
Product Craft yeast treatment (CY) Bakers’ yeast treatment (BY) Significance
avg sd avg sd
Methane (percent) 2.71% 1.69 6.94% 3.65 P = 0.079
Acetate (mM) 21.2 7.7 39.6 8.4 P = 0.07
Propionate (mM) 6.6 4.7 9.5 3.2 P > 0.10
Butyrate (mM) 1.5 0.6 3.4 3.8 P > 0.10
Ratio C3/C2 0.280 0.247
avg, average; sd, standard deviation.
Figure 2. Final methane concentration in gas produced by caprine rumen microorganisms from ground hay with bakers’
yeast control (open bars) or craft yeast treatment (filled bars) on a per animal basis. One-way ANOVA indicated that the
treatments were different at the 10% level of confidence (P = 0.079).
4. Discussion
Experiment 1 was conducted in replicate with microorganisms from a single animal and showed product forma-
tion from a highly fermentable model substrate, fructose. Experiment 2 expanded by permitting animal variation
and showing product formation from a natural substrate, the same hay in the donor animal diet. In both experi-
ments, less acetic acid production and less methane production was observed in treatments that included spent
craft brewers’ yeast rather than the bakers’ yeast control. Acetotrophic methanogens convert acetate to methane
by cleaving the methyl group, following the general reaction [20]:
3 2 4 2CH CO H CH CO− +
+ → +
Another metabolic pathway for methanogenesis involves CO2 reduction with H2, and it has long been recog-
nized that membrane-active antimicrobials can impact these microorganisms [6] [7]. Experiments by Narvaez
and colleagues [21] demonstrated that the addition of hops to rumen incubations decreased CH4 production per
unit of dry matter digested. Furthermore, hops extract and the ionophore monensin had an additive inhibitory
effect on CH4 production [25].
Rumen bacteria produced less acetate in the presence of hops beta-acids [18], which could be partially re-
sponsible for the decrease in methane observed. In the current study, caprine rumen microorganisms also made
less acetate from ground hay in the presence of CY than in the presence of BY. However, it is important to note
that Clostridia and many other Gram-positive Firmicutes produce H2. Thus, a decrease in methane is consistent
×
7. V. L. Pszczolkowski et al.
722
with the antimicrobial effects of hops acids on Gram-positive, H2-producing bacteria in general, and many hops
acid-sensitive bacteria with a classical Gram-positive cell envelope have been identified in animal gastrointes-
tinal tracts [15] [18] [25]-[28]. It is likely that the hops acids in the CY inhibited the bacteria that produce H2
and acetate. It is unclear if hops acids inhibited the methanogens directly.
American craft breweries often use more hops in recipes than large, multinational breweries, and recent re-
sults indicate that some spent craft brewers’ yeast contain more than 3,000 ppm combined α- and β-acids [22],
and most of this spent yeast is discarded, composted or digested. Thus, there are multiple potential benefits of
spent craft yeast as a feed additive for ruminant livestock. First, Saccharomyces cerevisiae cells are a source of
supplemental protein. Second, the hops acids delivered with spent craft brewers’ yeast could help to increase
feed efficiency by inhibiting the microbial pathways that lead to protein and energy losses in ruminants [15]. In
addition, the reduction of enteric methane production could help to eliminate some of the greenhouse gas pollu-
tion created by ruminant fermentation [19], which accounts for approximately 3% of all greenhouse gas emis-
sions originating in the U.S. [29], and 26% of all methane emissions [30].
5. Conclusion
Spent yeast is a rich source of protein that can be used as a feed supplement for livestock. We have shown that
spent craft brewers’ yeast, containing α- and β-acids from the hops plant, has additional potential benefit as a
supplement. In vitro, supplemental craft yeast decreased the amount of methane produced by bovine and caprine
rumen fermentation. Thus, there is now the potential for spent craft yeast, currently treated as waste, to become
a value-added product that increases livestock efficiency.
Acknowledgements
We thank John W. Brock and Vivek Fellner for help with instrumentation and quantitative analysis of Methane.
We thank Dana M. Emmert, Stephen F. Cartier, and Seth Cohen for helpful discussions. We thank Hollie Ste-
phenson of Highland Brewing for spent craft yeast. B.E.H, G.E.A. and M.D.F. were supported by USDA-Agri-
cultural Research Service. Proprietary or brand names are necessary to report factually on available data; how-
ever, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the
USDA implies no approval of the product, nor exclusion of others that may be suitable. USDA is an equal op-
portunity employer.
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