This study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). ... more This study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). For this purpose, three strains, Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, were used and production experiments were performed in a simple media only composed of either fresh or rotten potato. Effects of potato concentration (100–400 g/L) and time (24–144 h) on the fermentation were determined using fresh potato. The highest ABE production was detected at 400 g/L potato concentration at the end of 96 h by all strains. Clostridium acetobutylicum DSMZ 6228 was the most efficient strain in producing ABE among the microorganisms tested. Total ABE productions by Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422 at 400 g/L in 96 h were 12.3, 17.6, and 12.0 g/L, respectively. The majority of the products was butanol that made up ca. 66–67% of total ABE. Significant amounts of ABE were also produced with rotten potato which was compatible with the results obtained with fresh potato. They were determined as 11.5, 17.1, and 9.6 g/L with Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, respectively. The results showed that rotten potato could be a good candidate as substrate for ABE fermentation.
Siklodekstrinler (SD) α(1-4) glikozidik bagli glikoz unitelerinden olusan siklik maltooligosakkar... more Siklodekstrinler (SD) α(1-4) glikozidik bagli glikoz unitelerinden olusan siklik maltooligosakkaritlerdir. Glikoz unitesinin sayisina gore isimlendirilen siklodekstrinlerin en cok kullanilan ve bilinenleri, sirasi ile, 6, 7 ve 8 glikoz unitesinden olusan α-SD, β-SD ve γ-SD’ lerdir. Geometrik olarak 3 boyutlu konik silindir biciminde olan siklodekstrinlerin kavite denen ic kisimlari hidrofobik, dis yuzeyleri ise hidrofilik ozellik gosterir. Bu yapisal ozellikleri nedeni ile cok cesitli kati, sivi ve gazlarla konakci-konuk tipinde inkluzyon kompleksi olusturarak konuk molekulun fiziksel ve kimyasal ozelliklerini degistirmektedirler. Siklodekstrinler gida, eczacilik, kozmetik, kimya, tarim ve tekstil gibi pek cok endustriyel alanda kullanilabilmektedir.
Ethanol production ratios of Thermoanaerobacter ethanolicus (JW200) and two other thermophilic an... more Ethanol production ratios of Thermoanaerobacter ethanolicus (JW200) and two other thermophilic anaerobic bacteria Thermoanaerobacter (65-2) and Thermoanaerobacter thermohydrosulfuricus (70-1) were determined at different sucroses (15, 20 and 30 g l À1) and molasses (30, 40 and 60 g l À1) concentrations, in batch culture conditions. As a result, bacterial growth and ethanol production ratios were optimum at the same conditions. Also, effect of zinc as ZnSO 4 Á7H 2 O on the ethanol formation of bacteria were investigated and it was found that, addition of 0.17 g l À1 of ZnSO 4 Á7H 2 O to the fermentation medium of T. ethanolicus (JW200) was increased the ethanol ratio by ca. 39% and 23% for Thermoanaerobacter strain 65-2. Addition of 0.22 g l À1 ZnSO 4 Á7H 2 O, increased the ethanol ratio by 80% for T. thermohydrosulfuricus (70-1). The highest ethanol ratio was obtained at the 20 g l À1 sucrose and 40 g l À1 molasses concentrations by all the bacteria studied and ethanol production ratio was not proportional to substrate concentration. T. ethanolicus (JW200) produced 5.04 g l À1 ethanol from sucrose (20 g l À1) and Thermoanaerobacter strain (65-2) produced 6.50 g l À1 ethanol from 40 g l À1 molasses in modified medium 2. T. ethanolicus (JW200) yielded (Y x/s) up to 0.47 of ethanol at 15 g l À1 sucrose concentration.
ABSTRACT Furfural was produced from corn stover by one stage pretreatment process using dilute H3... more ABSTRACT Furfural was produced from corn stover by one stage pretreatment process using dilute H3PO4 and solid residues following furfural production were used for ethanol production by Saccharomyces cerevisiae NRRL-Y2034. A series of experiments were conducted at varied temperatures (140-200 degrees C) and acid doses (0.0-2.0%, v/v) in order to determine optimal conditions. The effects of time (5-25 min) and substrate concentration (5-15%, w/w) on furfural production were determined at optimal temperature (200 degrees C) and acid dose (0.75%, v/v). Maximum furfural yield (10.8 +/- 0.3 g/100 g stover) was achieved at 20-25 min duration with 5% (w/w) corn stover which corresponds to 61.6% of the potential yield. About 74% of the glucan content of corn stover was converted to glucose after enzymatic digestion of solid residues. S. cerevisiae NRRL-Y2034 fermented glucose from the solid residues efficiently to ethanol. It produced 0.47-0.50 g ethanol per g glucose which corresponds to 92-99% of the theoretical yield.
Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a pot... more Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a potatocultivation field in Sakarya. In this study, culture conditions were optimized for Bacillus sp. ZBP10 inorder to increase amylase production using submerged fermentation. The effects of temperature(30-40°C), fermentation time (24-72 h), initial medium pH (6.0-9.0), carbon sources (soluble, wheat,rice and corn starches) and substrate concentration (5-30 g/L) on the production of amylase weredetermined. According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h. Soluble starch was the best substrate amongthe starches tested. Optimum substrate concentration was 20 g/L for enzyme production with which3.57±0.19 U/mL enzymatic activity was obtained
Turkish Journal of Agriculture - Food Science and Technology
In this study, effects of medium components and inoculum size on the protease production by Bacil... more In this study, effects of medium components and inoculum size on the protease production by Bacillus sp. EBTA6 that was isolated from a home-made Tarhana sample were investigated. The cell-free supernatant of bacterium cultured on a shaking incubator for 24 h was used to test protease activity as the response. With a total number of 11 factors, 12 different experiments were run and the highest experimental protease activity was measured as 2280.4 U/mL. Results were analyzed statistically by ANOVA and the most efficient factors were detected as yeast extract, dipotassium phosphate, casein, and peptone with a contribution of 93.78, 2.19, 1.96, 1.31%, respectively. For validation of the selected factors, a further experiment was performed by using of yeast extract (9.98 g/L), dipotassium phosphate (1.27 g/L), casein (8.69 g/L), and peptone (9.88 g/L) obtained from the design equation. The experimental response was found as 2411.4 U/mL which was only 5.5% higher than the predicted respo...
Turkish Journal of Agriculture - Food Science and Technology
Metal particles reduced to nano size by nanotechnological methods are confronted in many differen... more Metal particles reduced to nano size by nanotechnological methods are confronted in many different fields such as biomedical and physicochemical, pharmaceutical, electric-electronic, automotive and food industries. Nanoparticles can be produced using chemical, physical and biological methods, of which chemical processes are in common use. However, physical and chemical methods are not environmentally friendly and economical because they require the use of high temperature, high pressure and toxic chemicals. For this reason, interest in the production of metal nanoparticles by biological methods, also called green technology, an environmentally friendly and sustainable approach, has increased in recent years. With some plant extracts and intracellular and extracellular secretions of microorganisms, some reduction reactions take place and metal nanoparticles are produced. Bacteria have been actively involved in nanotechnology in recent years due to their diversity in nature, their eas...
Yaygın olarak çorba şeklinde tüketilen tarhana Türk kültürüne özgü fermente bir gıdadır. Tarhana ... more Yaygın olarak çorba şeklinde tüketilen tarhana Türk kültürüne özgü fermente bir gıdadır. Tarhana temel olarak buğday unu, su, tuz, yoğurt ve ekmek mayası ile üretilmekte; soğan, domates ve baharat gibi bileşenlerin ilavesiyle fonksiyonel özellikleri ve aroması zenginleştirilmektedir. Bu çalışmada, çölyak rahatsızlığı olan kişilerin tüketimine alternatif olabilmesi amacıyla mısır unu ile tarhana üretimi gerçekleştirilmiş, eşit miktarda yoğurt ve kefir ilavesi ile 2 farklı çeşit hazırlanmıştır. Kontrol örneği için buğday unu+kefir ve buğday unu+yoğurt formülasyonu kullanılmıştır. Tarhanaların fermantasyonu üç farklı sürede (24, 48, 72 saat) gerçekleştirilmiş; elde edilen tarhanaların fizikokimyasal ve duyusal özellikleri incelenmiştir. Analiz sonuçlarına göre mısır unu ve yoğurt/kefir kullanılarak üretilen tarhanaların nem, su aktivitesi, pH, toplam asitlik değerleri sırası ile % 7-11; 0.39-0.53; 5.32-5.88 ve 8.43-14.33 arasındadır. Mısır unu ve yoğurt/kefir kullanılarak üretilen tarhanaların antioksidan aktiviteleri buğday unundan üretilenlere kıyasla oldukça yüksek olup DPPH giderimi % 83.30-87.43; toplam fenolik bileşik 422-457.4 mg GAE/100g'dır. Fermantasyon süresinin ve yoğurt yerine kefir kullanımının tarhanaların antioksidan özellikleri ve duyusal beğenisi üzerinde anlamlı bir fark yaratmadığı belirlenmiştir. Duyusal olarak tüm örnekler birbirine yakın ve ortalamanın üzerinde olarak değerlendirilmiş, en beğenilen çeşit mısır unu-yoğurt bileşimine sahip ve 72 saat fermente edilerek üretilmiş tarhana olmuştur.
Microbial exopolysaccharides (EPSs) are of great interest for the application in various industri... more Microbial exopolysaccharides (EPSs) are of great interest for the application in various industries due to their gelling, stabilizing, emulsifying, and antioxidant properties. In the present study, EPS production of 12 Bacillus strains were investigated and the best producer, namely Bacillus sp. ZBP4, was selected for further studies in order to determine the effects of fermentation conditions on the biosynthesis of EPSs. Beet molasses was used as substrate in the experiments. The highest amount of EPS was obtained at 60 g L-1 molasses concentration within 24 h. Optimum temperature and pH were determined as 45 o C and 5.0, respectively. Various carbon sources (glucose, starch, lactose, whey, mannitol, sucrose, beet molasses) have been tested for EPS production and beet molasses was found as the best. Using inorganic nitrogen source (ammonium sulfate) caused a decrease in the production of EPS. Tryptone gave the highest EPS yields amongst the organic nitrogen sources (yeast extract, peptone, tryptone) tested. Considerable increase in EPS production (1071 mg L-1) has been observed when the experiment was conducted under the optimized conditions (using tryptone and 60 g L-1 molasses at pH 5.0 and 45 °C in 24 h) which was 143 mg L-1 before the optimization studies.
This study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). ... more This study aimed to evaluate rotten potato in the fermentation of acetone butanol ethanol (ABE). For this purpose, three strains, Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, were used and production experiments were performed in a simple media only composed of either fresh or rotten potato. Effects of potato concentration (100–400 g/L) and time (24–144 h) on the fermentation were determined using fresh potato. The highest ABE production was detected at 400 g/L potato concentration at the end of 96 h by all strains. Clostridium acetobutylicum DSMZ 6228 was the most efficient strain in producing ABE among the microorganisms tested. Total ABE productions by Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422 at 400 g/L in 96 h were 12.3, 17.6, and 12.0 g/L, respectively. The majority of the products was butanol that made up ca. 66–67% of total ABE. Significant amounts of ABE were also produced with rotten potato which was compatible with the results obtained with fresh potato. They were determined as 11.5, 17.1, and 9.6 g/L with Clostridium acetobutylicum DSMZ 1731, Clostridium acetobutylicum DSMZ 6228, and Clostridium beijerinckii DSMZ 6422, respectively. The results showed that rotten potato could be a good candidate as substrate for ABE fermentation.
Siklodekstrinler (SD) α(1-4) glikozidik bagli glikoz unitelerinden olusan siklik maltooligosakkar... more Siklodekstrinler (SD) α(1-4) glikozidik bagli glikoz unitelerinden olusan siklik maltooligosakkaritlerdir. Glikoz unitesinin sayisina gore isimlendirilen siklodekstrinlerin en cok kullanilan ve bilinenleri, sirasi ile, 6, 7 ve 8 glikoz unitesinden olusan α-SD, β-SD ve γ-SD’ lerdir. Geometrik olarak 3 boyutlu konik silindir biciminde olan siklodekstrinlerin kavite denen ic kisimlari hidrofobik, dis yuzeyleri ise hidrofilik ozellik gosterir. Bu yapisal ozellikleri nedeni ile cok cesitli kati, sivi ve gazlarla konakci-konuk tipinde inkluzyon kompleksi olusturarak konuk molekulun fiziksel ve kimyasal ozelliklerini degistirmektedirler. Siklodekstrinler gida, eczacilik, kozmetik, kimya, tarim ve tekstil gibi pek cok endustriyel alanda kullanilabilmektedir.
Ethanol production ratios of Thermoanaerobacter ethanolicus (JW200) and two other thermophilic an... more Ethanol production ratios of Thermoanaerobacter ethanolicus (JW200) and two other thermophilic anaerobic bacteria Thermoanaerobacter (65-2) and Thermoanaerobacter thermohydrosulfuricus (70-1) were determined at different sucroses (15, 20 and 30 g l À1) and molasses (30, 40 and 60 g l À1) concentrations, in batch culture conditions. As a result, bacterial growth and ethanol production ratios were optimum at the same conditions. Also, effect of zinc as ZnSO 4 Á7H 2 O on the ethanol formation of bacteria were investigated and it was found that, addition of 0.17 g l À1 of ZnSO 4 Á7H 2 O to the fermentation medium of T. ethanolicus (JW200) was increased the ethanol ratio by ca. 39% and 23% for Thermoanaerobacter strain 65-2. Addition of 0.22 g l À1 ZnSO 4 Á7H 2 O, increased the ethanol ratio by 80% for T. thermohydrosulfuricus (70-1). The highest ethanol ratio was obtained at the 20 g l À1 sucrose and 40 g l À1 molasses concentrations by all the bacteria studied and ethanol production ratio was not proportional to substrate concentration. T. ethanolicus (JW200) produced 5.04 g l À1 ethanol from sucrose (20 g l À1) and Thermoanaerobacter strain (65-2) produced 6.50 g l À1 ethanol from 40 g l À1 molasses in modified medium 2. T. ethanolicus (JW200) yielded (Y x/s) up to 0.47 of ethanol at 15 g l À1 sucrose concentration.
ABSTRACT Furfural was produced from corn stover by one stage pretreatment process using dilute H3... more ABSTRACT Furfural was produced from corn stover by one stage pretreatment process using dilute H3PO4 and solid residues following furfural production were used for ethanol production by Saccharomyces cerevisiae NRRL-Y2034. A series of experiments were conducted at varied temperatures (140-200 degrees C) and acid doses (0.0-2.0%, v/v) in order to determine optimal conditions. The effects of time (5-25 min) and substrate concentration (5-15%, w/w) on furfural production were determined at optimal temperature (200 degrees C) and acid dose (0.75%, v/v). Maximum furfural yield (10.8 +/- 0.3 g/100 g stover) was achieved at 20-25 min duration with 5% (w/w) corn stover which corresponds to 61.6% of the potential yield. About 74% of the glucan content of corn stover was converted to glucose after enzymatic digestion of solid residues. S. cerevisiae NRRL-Y2034 fermented glucose from the solid residues efficiently to ethanol. It produced 0.47-0.50 g ethanol per g glucose which corresponds to 92-99% of the theoretical yield.
Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a pot... more Bacillussp. ZBP10 is an amylase producing strain isolated from a soil sample collected from a potatocultivation field in Sakarya. In this study, culture conditions were optimized for Bacillus sp. ZBP10 inorder to increase amylase production using submerged fermentation. The effects of temperature(30-40°C), fermentation time (24-72 h), initial medium pH (6.0-9.0), carbon sources (soluble, wheat,rice and corn starches) and substrate concentration (5-30 g/L) on the production of amylase weredetermined. According to the results, the bacterium produced maximum amount of amylase, when theinitial pH of the medium was 7.0, at 33°C, and within 48 h. Soluble starch was the best substrate amongthe starches tested. Optimum substrate concentration was 20 g/L for enzyme production with which3.57±0.19 U/mL enzymatic activity was obtained
Turkish Journal of Agriculture - Food Science and Technology
In this study, effects of medium components and inoculum size on the protease production by Bacil... more In this study, effects of medium components and inoculum size on the protease production by Bacillus sp. EBTA6 that was isolated from a home-made Tarhana sample were investigated. The cell-free supernatant of bacterium cultured on a shaking incubator for 24 h was used to test protease activity as the response. With a total number of 11 factors, 12 different experiments were run and the highest experimental protease activity was measured as 2280.4 U/mL. Results were analyzed statistically by ANOVA and the most efficient factors were detected as yeast extract, dipotassium phosphate, casein, and peptone with a contribution of 93.78, 2.19, 1.96, 1.31%, respectively. For validation of the selected factors, a further experiment was performed by using of yeast extract (9.98 g/L), dipotassium phosphate (1.27 g/L), casein (8.69 g/L), and peptone (9.88 g/L) obtained from the design equation. The experimental response was found as 2411.4 U/mL which was only 5.5% higher than the predicted respo...
Turkish Journal of Agriculture - Food Science and Technology
Metal particles reduced to nano size by nanotechnological methods are confronted in many differen... more Metal particles reduced to nano size by nanotechnological methods are confronted in many different fields such as biomedical and physicochemical, pharmaceutical, electric-electronic, automotive and food industries. Nanoparticles can be produced using chemical, physical and biological methods, of which chemical processes are in common use. However, physical and chemical methods are not environmentally friendly and economical because they require the use of high temperature, high pressure and toxic chemicals. For this reason, interest in the production of metal nanoparticles by biological methods, also called green technology, an environmentally friendly and sustainable approach, has increased in recent years. With some plant extracts and intracellular and extracellular secretions of microorganisms, some reduction reactions take place and metal nanoparticles are produced. Bacteria have been actively involved in nanotechnology in recent years due to their diversity in nature, their eas...
Yaygın olarak çorba şeklinde tüketilen tarhana Türk kültürüne özgü fermente bir gıdadır. Tarhana ... more Yaygın olarak çorba şeklinde tüketilen tarhana Türk kültürüne özgü fermente bir gıdadır. Tarhana temel olarak buğday unu, su, tuz, yoğurt ve ekmek mayası ile üretilmekte; soğan, domates ve baharat gibi bileşenlerin ilavesiyle fonksiyonel özellikleri ve aroması zenginleştirilmektedir. Bu çalışmada, çölyak rahatsızlığı olan kişilerin tüketimine alternatif olabilmesi amacıyla mısır unu ile tarhana üretimi gerçekleştirilmiş, eşit miktarda yoğurt ve kefir ilavesi ile 2 farklı çeşit hazırlanmıştır. Kontrol örneği için buğday unu+kefir ve buğday unu+yoğurt formülasyonu kullanılmıştır. Tarhanaların fermantasyonu üç farklı sürede (24, 48, 72 saat) gerçekleştirilmiş; elde edilen tarhanaların fizikokimyasal ve duyusal özellikleri incelenmiştir. Analiz sonuçlarına göre mısır unu ve yoğurt/kefir kullanılarak üretilen tarhanaların nem, su aktivitesi, pH, toplam asitlik değerleri sırası ile % 7-11; 0.39-0.53; 5.32-5.88 ve 8.43-14.33 arasındadır. Mısır unu ve yoğurt/kefir kullanılarak üretilen tarhanaların antioksidan aktiviteleri buğday unundan üretilenlere kıyasla oldukça yüksek olup DPPH giderimi % 83.30-87.43; toplam fenolik bileşik 422-457.4 mg GAE/100g'dır. Fermantasyon süresinin ve yoğurt yerine kefir kullanımının tarhanaların antioksidan özellikleri ve duyusal beğenisi üzerinde anlamlı bir fark yaratmadığı belirlenmiştir. Duyusal olarak tüm örnekler birbirine yakın ve ortalamanın üzerinde olarak değerlendirilmiş, en beğenilen çeşit mısır unu-yoğurt bileşimine sahip ve 72 saat fermente edilerek üretilmiş tarhana olmuştur.
Microbial exopolysaccharides (EPSs) are of great interest for the application in various industri... more Microbial exopolysaccharides (EPSs) are of great interest for the application in various industries due to their gelling, stabilizing, emulsifying, and antioxidant properties. In the present study, EPS production of 12 Bacillus strains were investigated and the best producer, namely Bacillus sp. ZBP4, was selected for further studies in order to determine the effects of fermentation conditions on the biosynthesis of EPSs. Beet molasses was used as substrate in the experiments. The highest amount of EPS was obtained at 60 g L-1 molasses concentration within 24 h. Optimum temperature and pH were determined as 45 o C and 5.0, respectively. Various carbon sources (glucose, starch, lactose, whey, mannitol, sucrose, beet molasses) have been tested for EPS production and beet molasses was found as the best. Using inorganic nitrogen source (ammonium sulfate) caused a decrease in the production of EPS. Tryptone gave the highest EPS yields amongst the organic nitrogen sources (yeast extract, peptone, tryptone) tested. Considerable increase in EPS production (1071 mg L-1) has been observed when the experiment was conducted under the optimized conditions (using tryptone and 60 g L-1 molasses at pH 5.0 and 45 °C in 24 h) which was 143 mg L-1 before the optimization studies.
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