Search Results (574)

Although beer fermentation has traditionally been carried out with Saccharomyces, the boom in craft brewing has led to the use of non-conventional yeast species for beer production. This group also includes non-Saccharomyces starters, which are commonly used in winemaking and which have different technological characteristics compared to standard representatives of the Saccharomyces genus. One of the important characteristics of the non-Saccharomyces group is the richer enzyme profile, which leads to the production of beverages with different taste and aroma profiles. The aim of this study was to investigate sweet and hopped wort fermentation with seven strains of active dry non-conventional yeasts of Lachancea spp., Metschnikowia spp., Torulaspora spp. and a mixed culture of Saccharomyces cerevisiae and Torulaspora delbrueckii. One ale and one lager active dry yeast strain were used as control strains. The extract consumption, ethanol production, degree of fermentation, pH drop, as well as the yeast secondary metabolites formed by the yeast (higher alcohols, esters and aldehydes) in sweet and hopped wort were investigated. The results indicated that all of the studied types of non-conventional yeasts have serious potential for use in beer production in order to obtain new beer styles. For the purposes of this study, statistical methods, principle component analysis (PCA) and correlation analysis were used, thus establishing the difference in the fermentation kinetics of the growth in the studied species in sweet and hopped wort. It was found that hopping had a significant influence on the fermentation kinetics of some of the species, which was probably due to the inhibitory effect of the iso-alpha-acids of hops. Directions for future research with the studied yeast species in beer production are presented. Full article

Ethanol upgrading via catalytic C–C coupling, commonly known as the Guerbet reaction, offers a sustainable route to produce 1-butanol, a high-performance biofuel. To address gaps in the mechanistic understanding of the catalytic reaction, we investigated the process involving a fixed-bed reactor, operated at 275–325 °C, 21 bar, and weight hourly space velocities of 0.25–2.5 g_EtOH/(g_cat·h), using helium as a carrier gas, with a 5:1 He/EtOH molar ratio. The catalyst was a MgO–Al₂O₃ mixed oxide (Mg/Al = 2:1), derived from a hydrotalcite precursor. A detailed kinetic model was developed, encompassing 15 species and 27 reversible steps (10 sorption and 17 reaction steps), within a 1+1D sorption–reaction–transport framework. Four C₄-forming pathways were included: aldol condensation to form crotonaldehyde, semi-direct coupling to form butyraldehyde and crotyl alcohol, and direct coupling to form 1-butanol. To avoid overfitting, Arrhenius parameters were grouped by reaction type, resulting in sixty rate parameters and one active site-specific density parameter. The optimized model achieved high accuracy, with an average prediction error of 1.44 times the experimental standard deviation. The mechanistic analysis revealed aldol condensation as the dominant pathway below 335 °C, with semi-direct coupling to crotyl alcohol prevailing above 340 °C. The resulting model provides a robust framework for understanding and predicting complex reaction networks in ethanol upgrading systems. Full article

Isobaric vapor-liquid equilibrium (VLE) data for binary mixtures of biomass–derived ethyl levulinate and ethanol were measured using an apparatus comprising a modified Rose-Williams still and a condensation system. Measurements were taken at temperatures ranging from 329.58 K to 470.00 K and pressures of 40.0, 60.0 and 80.0 kPa. The thermodynamic consistency of the VLE data was evaluated using the Redlich-Kister area test, the Fredenslund test and the Van Ness point-to-point test. The data was correlated using three activity coefficient models: Wilson, NRTL and UNIQUAC. The Gibbs energy of mixing of the VLE data was analyzed to verify the suitability of the binary interaction parameters of these models. The activity coefficients and excess Gibbs free energy, calculated from the VLE experimental data and model correlation results, were analyzed to evaluate the models’ fit and the non–ideality of the binary system. The accuracy of the regression results was also assessed based on the root mean square deviation (RMSD) and average absolute deviation (AAD) for both temperature and the vapor phase mole fraction of ethyl levulinate. The results indicate that the NRTL model provided the best fit to the experimental data. Notably, the experimental data showed strong correlation with the predictions of all three models, suggesting their reliability for practical application. Full article

This study evaluated the effects of different doses of limonene essential oil (LEO) and a blend of cinnamaldehyde and carvacrol (BCC) on the fermentative quality and chemical–bromatological composition of total mixed ration (TMR) silages. Two independent trials were conducted, each focused on one additive, using a completely randomized design with four treatments (0, 200, 400, and 600 mg/kg of dry matter), replicated across two seasons (summer and autumn), with five replicates per treatment per season. The silages were assessed for their chemical composition, fermentation profile, aerobic stability (AS), and storage losses. In the LEO trial, the dry matter (DM) content increased significantly by 0.047% for each mg/kg added. Dry matter recovery (DMR) peaked at 97.9% at 473 mg/kg (p < 0.01), while lactic acid (LA) production reached 5.87% DM at 456 mg/kg. Ethanol concentrations decreased to 0.13% DM at 392 mg/kg (p = 0.04). The highest AS value (114 h) was observed at 203.7 mg/kg, but AS declined slightly at the highest LEO dose (600 mg/kg). No significant effects were observed for the pH, neutral detergent fiber (NDF), acid detergent fiber (ADF), crude protein (CP), or non-fiber carbohydrates (NFCs). In the BCC trial, DMR reached 98.2% at 548 mg/kg (p < 0.001), and effluent losses decreased by approximately 20 kg/ton DM. LA production peaked at 6.41% DM at 412 mg/kg (p < 0.001), and AS reached 131 h at 359 mg/kg. BCC increased NDF (from 23.27% to 27.73%) and ADF (from 35.13% to 41.20%) linearly, while NFCs and the total digestible nutrients (TDN) decreased by 0.0007% and 0.039% per mg of BCC, respectively. In conclusion, both additives improved the fermentation efficiency by increasing LA and reducing losses. LEO was more effective for DM retention and ethanol reduction, while BCC improved DMR and AS, with distinct effects on fiber and energy fractions. Full article

Single-walled carbon nanotube (SWCNT) inks were prepared by mixing SWCNTs with ethanol and varying the amplitude of ultrasonic dispersion. When the SWCNT inks were prepared by dispersion amplitudes at 60% (nominal value of 200 W), the SWCNT inks had low viscosity and a small variation of the particle size. The SWCNT films fabricated under this dispersion condition had well-distributed SWCNT bundles and exhibited the highest power factor. However, when the dispersion amplitude was excessive, the viscosity of the SWCNT ink increased due to the reduced contact between the SWCNTs owing to over-dispersion, and the crystallinity of the SWCNT films decreased, exhibiting a lower power factor. When the optimized SWCNT films at 60% were applied to heat-source-free water-floating SWCNT-TEGs, an output voltage of 2.0 mV could be generated under sunlight irradiation. These findings are useful for preparing various electronic devices with SWCNT films to improve the film quality using ultrasonic dispersion. Full article

The robust structure of algal cell walls presents a major barrier in the recovery of fermentable sugars and intracellular lipids for biofuel production. This study investigates the effectiveness of ultraviolet (UV) radiation and UV-assisted hydrogen peroxide (UV/H₂O₂) pretreatment on a local mixed marine algal culture to enhance biofuel production through cell wall disruption. Local mixed cultures of marine microalgae (LMCMA) were pretreated with UV for various exposure times (5–30 min) and with UV/H₂O₂ using H₂O₂ concentrations ranging from 0.88 to 3.53 mM. The impact of pretreatment was evaluated based on morphological changes (SEM and TEM), elemental composition (C, H, N), sugar release, and downstream fermentation yields of ethanol, methanol, 1-propanol, 1-butanol, and 1-pentanol using Saccharomyces cerevisiae. UV pretreatment at 20–30 min yielded the highest carbohydrate release (up to 0.025 g/gDCW), while UV/H₂O₂ at 1.76 mM achieved maximum sugar liberation (0.0411 g/gDCW). Fermentation performance was enhanced under optimized conditions, with peak ethanol yields of 0.3668 g ethanol/g carbohydrates (UV, 30 min, 48 h) and 0.251 g ethanol/g (UV/H₂O₂, 0.88 mM, 24 h). This study also demonstrated selective production of higher alcohols under varying fermentation temperatures (30–37 °C). These findings highlight the potential of combining oxidative pretreatment and process optimization to enhance biofuel recovery from environmentally relevant algal biomass. Full article

Conventional ammonia production uses fossil-based hydrogen, resulting in high greenhouse gas emissions. Given the growing demand for sustainable solutions, it is essential to replace fossil hydrogen with renewable alternatives. This study assessed the technical, economic, and environmental viability of renewable ammonia production in Minas Gerais. To this end, an optimization model based on mixed integer linear programming (MILP) was developed and implemented in LINGO 20^® software. The model incorporated investment costs; raw materials; transportation; emissions; and indicators such as NPV, payback, and minimum sale price. Hydrogen production routes integrated into the Haber–Bosch process were analyzed: biomass gasification (GS_WGS), anaerobic digestion of vinasse (Vinasse_BD_SMR), ethanol reforming (Ethanol_ESR), and electrolysis (PEM_electrolysis). Vinasse_BD_SMR showed the lowest costs and the greatest economic viability, with a payback of just 2 years, due to the use of vinasse waste as a raw material. In contrast, the electrolysis-based route had the longest payback time (8 years), mainly due to the high cost of the electrolyzers. The substitution of conventional hydrogen made it possible to avoid 580,000 t CO₂ eq/year for a plant capacity of 200,000 t NH₃/year, which represents 13% of the Brazilian emissions from the nitrogenated fertilizer sector. It can be concluded that the viability of renewable ammonia depends on the choice of hydrogen source and logistical optimization and is essential for reducing emissions at large scale. Full article

Bio-based compostable starch aerogels have significant potential as a sustainable alternative to traditional polymer aerogels across various applications. However, they suffer from very significant shrinkage, shown in published work as 40–50% using existing processes. We hypothesized that the shrinkage is largely caused by pore collapse through the solvent exchange process, during which the water used to fabricate the starch matrix is replaced with ethanol. To mitigate this issue, this work introduces two strategies: (1) implementing a deep-freezing protocol (DFP) prior to the solvent exchange, followed by pure ethanol solvent exchanges instead of water/ethanol mixtures, and (2) incorporating chitin as a structural additive. As a baseline, we fabricated potato starch aerogels (PSAs) using conventional processes of mixing, heating, and retrogradation. By applying a DFP before pure ethanol exchanges, shrinkage was reduced from 44% to 10% in pure PSA samples. Furthermore, the addition of chitin reduced shrinkage to 8% in potato starch-chitin aerogels. Porosity, density, surface area, pore size distribution, thermal decomposition temperature, thermal conductivities, and scanning electron microscopy images demonstrate a correlation between reduced shrinkage and desired thermal material properties. Full article

American ginseng (Panax quinquefolium L.) residue from the extraction industry can be dried and mixed with rice bran as media for black truffle solid-state fermentation to enhance reuse and bioactive functions. Different ratios of rice bran (R) and American ginseng residue (G) mixtures were used as solid-state media for 5 weeks of black truffle fermentation, and then their bio-component contents and whitening effects were analyzed. Finally, four drying methods—hot air drying (HA), microwave drying (MW), hot air-assisted radio frequency (HARF) drying, and radio frequency vacuum (RFV) drying—were assessed to optimize drying efficiency for fermented medium. The results showed that using a 3:1 ratio of rice bran and American ginseng residue as the medium increased the crude polysaccharide and flavonoid contents by approximately threefold and enhanced the ginsenoside Rg3 content about twelvefold. Additionally, the 100 µg/mL ethanol extract of the fermented product inhibited 70% of tyrosinase activity and reduced the melanin area on zebrafish embryos by 42.74%. In the drying study, RFV drying R2G1 required only 13 min without exceeding 70 °C, demonstrating superior drying efficiency, temperature control, and low energy consumption. Overall, this study demonstrates the potential of black truffle fermentation of solid-state media from rice bran and American ginseng residue mixtures for whitening applications and highlights RFV drying as an efficient method for by-products. Full article

The objective of this study was to obtain and evaluate a coffee aroma extract/oil with sensorial attributes close to the original brew of Greek coffee for use in an instant Greek coffee powder. The oil was obtained directly from commercial Greek coffee by solid-liquid extraction using hexane as a solvent and treated with a series of hexane-ethanol mixtures (0:10, 1:4, 1:9) to remove the intense roasted flavor of the crude coffee oil obtained by hexane; the de-oiled coffee was used for the recovery of water-soluble compounds, and the produced water extract was freeze-dried. The aromatic volatiles of the coffee oil samples were analyzed by using a purge-and-trap device coupled to GC-MS, as well as sensory analysis. The instant Greek coffee powder was produced by mixing the freeze-dried base (74.4%) with the extract derived after treatment of the crude oil with hexane-ethanol mixture 1:4 (18.2%) and foaming agent (7.4%). Two different materials were studied as bases: instant coffee (F3_Gr-D) and ground Greek coffee (reference sample, C_Gr). The shelf-life stability of the produced powders was examined at three storage temperatures (25, 45, 60 °C). Instrumental analysis (purge-and-trap GC-MS) of aroma and sensory analysis (aroma, taste, staling, total sensory quality on a 1–9 hedonic scale) was conducted. Aroma loss (furfuryl alcohol, furfural, dimethyl pyrazines, ethyl methyl pyrazines) and scores for sensory attributes during storage were modeled using 1st and 0-order reaction kinetics, respectively. The storage temperature effect was expressed by the Arrhenius model (activation energy E_a). According to the results, the developed instant coffee powder presented satisfactorily the aroma characteristics of regular Greek coffee. The shelf life for the instant Greek coffee powder was estimated as 80 days (air packed) (based on 20% retention of furfuryl alcohol that was the most abundant aromatic volatile of Greek coffee aroma, ground as well as extract oil). Full article

Previous studies have shown the positive effects of non-conventional Metschnikowia spp. yeasts in mixed cultures with Saccharomyces cerevisiae on the properties of fruit wines. In this study, we investigated the effects of using conventional S. cerevisiae and non-conventional Metschnikowia pulcherrima yeasts as starter cultures in controlled mixed fermentations of honey wort. Other non-conventional yeasts were also tested for comparison, including Wickerhamomyces anomalus, Dekkera/Bretannomyces bruxellensis, and Wickerhamomyces anomalus. We evaluated the tolerance of the tested yeasts to high sugar content and analyzed the metabolic profiles of both monocultures and mixed systems. The M. pulcherrima strain showed the highest tolerance to 30% w/v glucose. The chemical complexity of fermented honey was improved using M. pulcherrima in co-starters with S. cerevisiae. The fermented honey samples were characterized by lower ethanol content, higher glycerol level, and rich volatilomes containing higher levels of both esters (ethyl acetate, 3-methylbutyl acetate, 2-methylpropyl acetate) and aliphatic alcohols (2-methylpropan-1-ol, 3-methylbutan-1-ol, and 2-methylbutan-1-ol). Similar characteristics were obtained using mixed populations of four strains: S. cerevisiae, M. pulcherrima, D. bruxellensis, and W. anomalus. Full article

This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilactobacillus buchneri DSM2250 and Lactococcus lactis DSM11037 (LBL target application: 150,000 CFU per 1 g forage) was tested alongside an untreated control (C) over fermentation periods of 2, 4, 8, 16, and 32 days. A total of 50 3 L mini-silos were filled with 2 kg of fresh maize each and stored at 20 °C. The pH, dry matter, nutrient profiles, volatile fatty acids, lactic acid, alcohols, ammonia-N, microbiological counts (yeast and mold), and aerobic stability of all samples were analyzed after seven days of air exposure. LBL silage showed higher average dry matter content (DMc) and crude protein (CP) levels by 1.5%, p < 0.001, and 10.8%, p < 0.001, respectively, as well as reduced average dry matter (DM) losses by half (p < 0.001) compared to pure silage. The beneficial effects of inoculation became more pronounced with prolonged storage, particularly by day 32 of fermentation. LBL silage showed increased production of lactic and acetic acids by an average of 55.5% and 5.0%, respectively, (p < 0.01) and significantly reduced butyric acid formation by approximately 14 times. Ethanol and ammonia-N concentrations were also reduced by 55.4% and 25.6%, respectively (p < 0.001), while the pH value remained 0.17 units lower (p < 0.001) compared to the control. The combination of the two strains improved silage aerobic stability by 2.4 days (p < 0.001) and extended shelf life by reducing yeast counts (8.02 vs. 7.35 log₁₀CFU g⁻¹ FM, p < 0.001), while maintaining the pH value close to its initial level. Therefore, compared to the untreated control, the inoculated silage exhibited higher nutritional value, reduced fermentation losses, and suppressed undesirable microbial activity. The positive effects of inoculation became increasingly evident over time, particularly by day 32, highlighting the synergistic benefits of using mixed-strain lactic acid bacteria. These findings support the use of LBL inoculants as an effective strategy to enhance short-term silage quality and stability. Full article

Many US states have adopted regulations to divert food waste from landfills to composts. While this may lower greenhouse emissions from landfills, volatile organic compound (VOC) emissions from compost may contain hazardous air pollutants or produce odors, posing potential public health concerns. Effective methods to analyze speciated VOCs in compost are needed to better understand VOC source generation. Here, a two-component compost sampling method was developed and employed consisting of a chilled impinger and pump apparatus to trap water-soluble VOCs, and dual sorbent tubes to capture hydrophobic VOCs in yard and food/yard waste compost. VOCs were measured via headspace gas chromatography with flame ionization detection (HS-GC-FID) and thermal desorption–gas chromatography–mass spectrometry (TD-GC-MS). Overall, there was higher VOC generation within higher-temperature compost piles, with concentrations ranging up to 27,000 ppm for ethanol and 3500 ppm for methanol. Alpha-pinene and D-limonene were seen in these piles with concentrations over 1600 ppb. Methanol and ethanol were more than one thousand times as concentrated in mixed food/yard waste than yard waste alone, while terpenes were seen in slightly higher concentrations for yard waste than the mixed food/yard waste. Methanol was observed to be higher than permissible indoor levels and may pose potential health risks. Full article

Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum (SC1), and Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (SC2). After 20 h of fermentation at 30 °C, the acidity of the sourdoughs prepared with SC1 and SC2 was significantly higher in respect to the corresponding spontaneously fermented sample. The use of the starter culture for sourdough fermentation resulted in sourdoughs with higher glycerol and lactic acid contents, and lower ethanol and acetic acid. The empirical rheological measurements indicated that the behavior of the proteins and starch within the complex dough matrix, during mixing and heating, is influenced by both sorghum level and starter culture type. The use of the sourdough allowed the preparation of gluten-free breads with good texture and high contents of bioactive compounds. In conclusion, sourdough fermentation can be successfully used for boosting the quality of the gluten-free bread products. Full article

Lachancea thermotolerans help increase the acidity of wines by producing L-lactic acid, which can serve as a strategy to mitigate the decrease in total acidity in wines promoted by climate change. The aim of the present paper is to test the capability of wine bioacidification of wild strains isolated from Rioja AOC. For this purpose, L. thermotolerans strains isolated from musts were used in mixed fermentation (co-inoculation and sequential inoculation) with Saccharomyces cerevisiae to determine the fermentation performance and L-lactic acid production, in both laboratory scale and pilot scale. Fermentation kinetics was evaluated, in addition to the final wine chemical composition and organoleptical properties. The results indicated that the isolated strains produced L-lactic acid; these effects were dependent on the strain and the inoculation strategy, being higher the effect in sequential inoculation (9.20 g/L) than in co-inoculation. This L-lactic acid production capacity was maintained at a pilot scale (4.65 g/L), in which the acidity increase was perceptible in the sensorial analysis, and an ethanol concentration decrease was also reported. The wine acidification depends on the appropriate selection of the strains, the inoculation procedure, the yeast adaptation to media, and competence with other yeast species present in the fermentation broth. The wild L. thermotolerans Lt97 strain could be used as a bioacidification tool for wines affected by climate change. Full article