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Original Paper

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrationsof carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the

Grzegorz Kłosowski, Dawid Mikulski, Aleksandra Rolbiecka, Bogusław Czupryński

Polish Journal of Microbiology , ISSUE 3, 327–334

Article

DEVELOPMENT AND IMPLEMENTATION OF A SENSOR NETWORK TO MONITOR FERMENTATION PROCESS PARAMETER IN TEA PROCESSING

Fermentation is extremely a crucial process which is primarily responsible for tea quality. It is an oxidation process where tea leaves change colour and smell. Relative humidity (RH) and temperature are two important physical parameters which play a crucial role in producing good quality tea. This work is an attempt to develop and implement a monitoring system for fermentation room of tea factory. Due to the larger dimension of the fermentation room, it requires several numbers of monitoring

Debashis Saikia, P.K. Boruah, Utpal Sarma

International Journal on Smart Sensing and Intelligent Systems , ISSUE 3, 1254–1270

Original Research

Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum

Soybean meal is the main vegetable protein source in animal feed. Soybean meal contains several anti-nutritional factors, which directly affect digestion and absorption of soy protein, thereby reducing growth performance and value in animals. Fermented soybean meal is rich in probiotics and functional metabolites, which facilitates soybean protein digestion, absorption and utilization in piglets. However, the mixed solid-state fermentation (SSF) conditions of soybean meal remain to be optimized

LI-WEN SU, YEONG-HSIANG CHENG, FELIX SHIH-HSIANG HSIAO, JIN-CHENG HAN, YU-HSIANG YU

Polish Journal of Microbiology , ISSUE 3, 297–305

original-paper

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

Introduction Strong-aroma Baijiu is a unique liquor that is clear and transparent and comprises of water, ethanol, and flavor compounds. The flavor compounds include acids, alcohols, esters, carbonyl, and phenolic compounds, etc. (Liu and Sun 2018; Wu et al. 2019; Zhao et al. 2019). Although the content of flavor compounds is less than 2%, it determines the consumers’ acceptance and preference of Baijiu (Zhao et al. 2018). Microorganisms produce most flavor compounds during fermentation. Strong

XU-JIA WANG, HONG-MEI ZHU, ZHI-QIANG REN, ZHI-GUO HUANG, CHUN-HUI WEI, JIE DENG

Polish Journal of Microbiology , ISSUE 2, 151–164

Article

The Effects of Nutrient Concentration, Addition of Thickeners, and Agitation Speed on Liquid Fermentation of Steinernema feltiae

Entomopathogenic nematode production in liquid fermentation still requires improvements to maximize efficiency, yield, and nematode quality. Therefore, this study was aimed at developing a more suitable liquid medium for mass production of  Steinernema feltiae, by assessing the effects of nutrient concentration, thickeners (primarily agar), and agitation speed on infective juvenile (IJ) yield. Base medium (BM) contained yeast extract (2.3%), egg yolk (1.25%), NaCl (0.5%), and

LUIS G. LEITE, DAVID I. SHAPIRO-ILAN, SELCUK HAZIR, MARK A. JACKSON

Journal of Nematology , ISSUE 2, 126–133

Short Communication

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identi­fied in the koji stage, while 34 in the mash stage. After koji stage, 7 genera disappeared and 12 new genera appeared in the mash stage. The dominant bacteria were Kurthia, Weissella and Staphylococcus in the koji stage and

Hongbin Wang, Quanzeng Wei, Shuqi Gui, Yongrui Feng, Yong Zhang, Yihan Liu, Fuping Lu

Polish Journal of Microbiology , ISSUE 4, 537–541

original-paper

The Joint Effect of pH Gradient and Glucose Feeding on the Growth Kinetics of Lactococcus lactis CECT 539 in Glucose-Limited Fed-Batch Cultures

Introduction In recent years, there has been an increasing interest in using probiotic cultures from lactic acid bacteria (LAB) as additives in animal feed to prevent or treat diseases (Alvarez-Olmos and Oberhelman 2001) and enhance the production results, e.g. weight gain and feed conversion efficiency (Guerra et al. 2007a). For a successful application in animal feed, the probiotic cultures should contain a high concentration of viable cells, bacteriocins and fermentation metabolites to

MÓNICA COSTAS MALVIDO, ELISA ALONSO GONZÁLEZ, RICARDO J. BENDAÑA JÁCOME, NELSON PÉREZ GUERRA

Polish Journal of Microbiology , ISSUE 2, 269–280

Review

ENERGY EFFICIENCY ECONOMICS OF CONVERSION OF BIOGAS FROM THE FERMENTATION OF SEWAGE SLUDGE TO BIOMETHANE AS A FUEL FOR AUTOMOTIVE VEHICLES

1. INTRODUCTION Basing on the data provided by the Central Statistical Office, in 2016 the length of the sewerage network in Poland exceeded 154 thousand kilometers, with the number of connections to buildings being approx. 3.2 million. The volume of sewage discharged from households in 2016 amounted to 938.1 hm3. The generated municipal sewage is subjected to treatment processes in over three thousand treatment plants, of which 106 produce biogas from the fermentation of sewage sludge [1

Józef CIUŁA, Krzysztof GASKA, Łukasz ILJUCZONEK, Agnieszka GENEROWICZ, Viktor KOVAL

Architecture, Civil Engineering, Environment , ISSUE 2, 131–140

original-paper

Banana Peels: A Promising Substrate for the Coproduction of Pectinase and Xylanase from Aspergillus fumigatus MS16

. Consequently, thousands of tons of BP are accumulated as the domestic and food industry’s waste, which is not effectively utilized. With considerable quantities of lignin (6–12%), pectin (10–21%), cellulose (7–10%), and hemicelluloses (6–9.4%) (Emaga et al. 2008), BP has been reported as an effective fermentation substrate (Kiranmayi et al. 2011; Rehman et al. 2014). Various studies have been conducted to produce industrially important enzymes using BP including alpha-amylase by Bacillus subtilis and

MAHWISH ZEHRA, MUHAMMAD NOMAN SYED, MUHAMMAD SOHAIL

Polish Journal of Microbiology , ISSUE 1, 19–26

Short Communication

Betaine Improves Polymer-Grade D-Lactic Acid Production by Sporolactobacillus inulinus Using Ammonia as Green Neutralizer

The traditional CaCO3-based fermentation process generates huge amount of insoluble waste. To solve this problem, we have developed an efficient and green D-lactic acid fermentation process by using ammonia as neutralizer. The 106.7 g/l of D-lactic acid production and 0.89 g/g of consumed sugar were obtained by Sporolactobacillus inulinus CASD with a high optical purity of 99.7% by adding 100 mg/l betaine in the simple batch fermentation. The addition of betaine was experimentally proven to

Guoping Lv, Chengchuan Che, Li Li, Shujing Xu, Wanyi Guan, Baohua Zhao, Jiansong Ju

Polish Journal of Microbiology , ISSUE 2, 273–276

Original Paper

Broad Prebiotic Potential of Non-starch Polysaccharides from Oats (Avena sativa L.): an in vitro Study

Prebiotics inducing the growth or activity of beneficial intestinal bacteria – probiotics producing short-chain fatty acids (SCFA) have lately received wide recognition for their beneficial influence on host intestinal microbiota and metabolic health. Some non-starch polysaccharides (NSP) are defined as prebiotics and oats being one of richest sources of NSP in grains are considered as potentially having prebiotic effect. However, information on fermentation of specific NSP of oats is limited

VANDA SARGAUTIENE, ILVA NAKURTE, VIZMA NIKOLAJEVA

Polish Journal of Microbiology , ISSUE 3, 307–313

original-paper

Microbiota and Chemical Compounds in Fermented Pinelliae Rhizoma (Banxiaqu) from Different Areas in the Sichuan Province, China

Introduction Mixed solid fermentation is advantageous in the formation of many active compounds (Boratyński et al. 2018; Try et al. 2018) and is a widely used process in food production and traditional Chinese medicine for thousands of years (Chen 2013; Zhao et al. 2016; Wu et al. 2018). Fermented Pinelliae Rhizoma (Banxiaqu) is a traditional Chinese Medicine made from the Pinellia ternata (Thunb) Breit by mixed solid fermentation (Hu et al. 2018). It has been shown to remove phlegm, strengthen

BO SHU, JING YING, TAO WANG, MENGQIAN XIA, WENYU ZHAO, LING YOU

Polish Journal of Microbiology , ISSUE 1, 83–92

Research Article

METABOLITES OF LACTIC ACID BACTERIA – OVERVIEW AND INDUSTRIAL APPLICATIONS

Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik

Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 4, 416–421

Research Article

NON-CONVENTIONAL YEAST METSCHNIKOWIA PULCHERRIMA AND ITS APPLICATION IN BIOTECHNOLOGY

Ewelina Pawlikowska, Dorota Kręgiel

Postępy Mikrobiologii - Advancements of Microbiology , ISSUE 4, 405–415

original-paper

Direct Fermentative Hydrogen Production from Cellulose and Starch with Mesophilic Bacterial Consortia

fermentation is an acidogenic decomposition of carbohydrate rich substrates. Dark fermentation has gained much interest due to its simplicity, high hydrogen production rates, and versatility of potential substrates (Łukajtis et al. 2018; Mohammed et al. 2018). Potential feedstock for hydrogen production via dark fermentation is discarded lignocellulosic biomass from agriculture, forestry and food processing. It is the most abundant raw material in nature with annual worldwide production exceeding 220

ROMAN ZAGRODNIK, KRYSTYNA SEIFERT

Polish Journal of Microbiology , ISSUE 1, 109–120

Original Paper

Effect of Lyophilization on Survivability and Growth Kinetic of Trichoderma Strains Preserved on Various Agriculture By-Products

Growth kinetics of four Trichoderma strains was tested on lignocellulosic by-products in solid state fermentation (SSF). The strains were also analyzed for their survival rate and growth after lyophilization on these carriers. All applied monocomponent and bicomponent media were substrates for the production and preservation of Trichoderma biomass. However, the maximum number of colony forming units (CFU/g dm) was acquired on bicomponent media based on dried grass and beet pulp or grass with

Danuta Witkowska, Katarzyna Buska-Pisarek, Wojciech Łaba, Michał Piegza, Anna Kancelista

Polish Journal of Microbiology , ISSUE 2, 181–188

research-article

EVALUATION OF THE ECOLOGICAL EFFECT OF BIODEGRADABLE WASTE PROCESSING IN A COMPREHENSIVE MUNICIPAL WASTE MANAGEMENT SYSTEM

). According to the data of the Central Statistical Office (GUS) from 2018, a total of 11 969 thousand Mg of waste was collected in Poland, including 848 thousand Mg of composting or fermentation processes [8]. In 1995, which is the comparative year, 4.381 million Mg of biodegradable municipal waste was produced, with 155 kg per city inhabitant and 47 kg per rural inhabitant. According to EU data from 2010, on average more than 89 000 Mg was produced in Europe, of which more than 34 000 Mg came from

Agnieszka GENEROWICZ

Architecture, Civil Engineering, Environment , ISSUE 1, 121–128

Original Paper

Characterization of Bacteriocin-Producing Lactic Acid Bacteria Isolated from Native Fruits of Ecuadorian Amazon

Tropical, wild-type fruits are considered biodiverse “hotspots” of microorganisms with possible functional characteristics to be investigated. In this study, several native lactic acid bacteria (LAB) of Ecuadorian Amazon showing highly inhibitory potential were identified and characterized. Based on carbohydrate fermentation profile and 16S rRNA gene sequencing, seven strains were assigned as Lactobacillus plantarum and one strain as Weissella confusa. Using agar-well diffusion

Karina Garzón, Clara Ortega, Gabriela N. Tenea

Polish Journal of Microbiology , ISSUE 4, 473–481

original-paper

An Investigation of Petrol Metabolizing Bacteria Isolated from Contaminated Soil Samples Collected from Various Fuel Stations

spectrophotometer. To better reflect the growth behavior, optical density was plotted versus time. Biochemical characterization. The Remel RapID STR System (Thermo Scientific) was used for biochemical characterization of the isolated bacteria. This system included various qualitative biochemical tests like arginine dehydrolase test, esculinase test, sorbitol fermentation test, mannitol fermentation test, inulin fermentation test, raffinose fermentation test, ρ-nitrophenyl-α,D-galactosidase test, ρ-Nitrophenyl-α

FATIMA MUCCEE, SAMINA EJAZ

Polish Journal of Microbiology , ISSUE 2, 193–201

Research Article

Enhanced entomopathogenic nematode yield and fitness via addition of pulverized insect powder to solid media

Beneficial nematodes are used as biological control agents. Low-cost mass production of entomopathogenic nematodes (EPNs) is an important prerequisite toward their successful commercialization. EPNs can be grown via in vivo methods or in sold or liquid fermentation. For solid and liquid approaches, media optimization is paramount to maximizing EPN yield and quality. In solid media, the authors investigated the effects of incorporating pulverized insect powder from larvae of three insects

Shiyu Zhen, Yang Li, Yanli Hou, Xinghui Gu, Limeng Zhang, Weibin Ruan, David Shapiro-Ilan

Journal of Nematology , ISSUE 4, 495–506

original-paper

Assessing the Microbial Communities in Four Different Daqus by Using PCR-DGGE, PLFA, and Biolog Analyses

Introduction The flavor characteristics of Chinese Baijiu, a traditional liquor, can be attributed to the unique craftsmanship employed during production, materials in different regions of China and different starters (Liu et al. 2018). Chinese Baijiu stems from cereals such as sorghum and wheat by complex fermentation processes using a naturally blended starter culture called Daqu, which is one of three different types of the starters used in Chinese Baijiu (Wang et al. 2018). Various microbes

YUXI LING, WENYING LI, TONG TONG, ZUMING LI, QIAN LI, ZHIHUI BAI, GUIJUN WANG, JIAHAO CHEN, YUGUANG WANG

Polish Journal of Microbiology , ISSUE 1, 27–37

research-article

Effect of an Alltech soil health product on entomopathogenic nematodes, root-knot nematodes and on the growth of tomato plants in the greenhouse

activity and eradication of chemical fertilizers (Bionematicides market report – Global industry analysis 2014-2018). Products obtained from natural fermentation process such as abamectin (Khalil, 2013) and those from solid state fermentation of Verticillium chlamydosporium, Hirsutella rhossiliensis, and Paecilomyces lilacinus (González Chávez and Ferrera Cerrato, 2001) have also been reported to be effective against PPN. These products have been produced in large scale and have been commercialized by

Anusha Pulavarty, Karina Horgan, Thomais Kakouli-Duarte

Journal of Nematology , 1–10

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