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  • 1
    Electronic Resource
    Electronic Resource
    CHARACTERIZATION OF BAKED BEAN PROCESSING WASTEWATER AND ITS ASSIMILATION BY Aspergillus foetidus (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Baked bean processing wastewater is high in BOD (biochemical oxygen demand) and produces noxious odors when treated in municipal activated sludge systems. The present study describes a process for the assimilation of this wastewater by the mycelium of Aspergillus foetidus NRRL 337. The fungus is capable of rapidly digesting over 80% of the BOD and produces no foul odors. The mycelium has a crude protein content of greater than 50% and is readily harvested by simple filtration. The optimal conditions for the fungal process are as follows: pH, 3.3; temperature, 30°C; incubation time, 24 hr; and aeration rate, 2 mMO2/liter/hr.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06485.x
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  • 2
    Electronic Resource
    Electronic Resource
    CITRIC ACID FERMENTATION OF BREWERY WASTE (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spent grain liquor, a brewery waste, was used as a fermentation medium for the production of citric acid by Aspergillus foetidus (formerly called A. niger NRRL 337.) The yields of citric acid varied from 3.5–12.3g/liter of the waste fermented, depending on the samples. On the basis of the reducing sugar consumed, the yields ranged from 42–58%. The added nitrogen compounds increased mycelial growth and the consumption of sugar, but markedly reduced the amount of citric acid formed. The addition of phosphate (KH2PO4) appeared to have little effect on mycelial growth and citric acid production. Methanol in concentrations of 2–4% markedly increased the formation of citric acid from the waste. There was a reduction in mycelial growth associated with the use of methanol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb01504.x
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  • 3
    Electronic Resource
    Electronic Resource
    A Solid State Fermentation System for Production of Ethanol from Apple Pomace (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A solid state fermentation system for the production of ethanol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. The yields of ethanol varied from about 29g to more than 40g per kg of apple pomace, depending on the samples fermented. Separation of up to 99% of the ethanol from spent apple pomace was achieved with a rotary vacuum evaporator. The results of this study indicate that the alcoholic fermentation of apple pomace might be an efficient method of alleviating waste disposal problems with the concomitant production of ethanol.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12897.x
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  • 4
    Electronic Resource
    Electronic Resource
    Rapid Removal of Lactic Acid from Wastewater by a Flocculent Yeast (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A process has been developed for rapid removal of the lactic acid in sauerkraut processing wastewater by a flocculent strain of Kluyveromyces fragilis. Under optimum conditions, the yeast reduced the lactic acid by 95–97% in 4 hr. and the net increase in yeast dry weight was slightly higher than 1,000 mg/liter. The yield of yeast based on the amount of lactic acid consumed was approximately 34%. The yeast cells settled rapidly and compacted well and greater than 99% of them settled in 1 hr. The results of this study indicate that using K. fragilis to reduce the lactic acid in the wastewater may have economic value in waste disposal and in the production of feed yeast.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04206.x
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  • 5
    Electronic Resource
    Electronic Resource
    ISOLATION AND CHEMICAL EVALUATION OF PROTEIN FROM CLAM WASH WATER (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An appreciable amount of clam waste protein concentrate was obtained from the clam wash water by treatment with 10N H2SO4, at pH 4.0. Protein yields were about 41% by this process. Proximate analyses of the freeze-dried clam waste protein concentrate were: moisture, 2.21%; protein, 67.9%; fat, 11.22%; fiber, 0.32%; ash, 4.92% and N-free extract, 13.43%. Amino acid scores of the clam waste protein concentrate were considerably lower than those of the FAO reference pattern of amino acids. The clam waste protein concentrate was first limiting in leucine and valine, followed by the sulfur-containing amino acids (cystine and methionine) and isoleucine.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07507.x
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  • 6
    Electronic Resource
    Electronic Resource
    COMPARATIVE STUDIES ON THE NITROGEN SOLUBILITY OF MUNG BEANS, PEA BEANS AND RED KIDNEY BEANS (1970)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 35 (1970), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of pH and some salts on the extraction of nitrogenous matter from mung beans, pea beans and red kidney beans has been studied. The nitrogen solubilities of these beans were found to be strongly pH-dependent. The amount of nitrogen extracted at alkaline pH is greater than that produced at either neutral or acidic PH. Minimum points of nitrogen dispersion occurred at pH 4.0. Salts dispersed more nitrogenous constituents from the beans than did water. Dilute solutions of sodium chloride, sodium sulfate, calcium chloride and magnesium chloride were found to have an inhibitory effect on the dispersion of the nitrogenous matter of the beans. Alkaline salts such as sodium carbonate, disodium phosphate and sodium citrate appeared to be fairly effective dispersing agents, and the exact amount of nitrogen extracted was dependent upon the concentration of the salt solution.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1970.tb12174.x
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  • 7
    Electronic Resource
    Electronic Resource
    A PROCESS FOR THE REMOVAL OF COFFEE COLOR FROM WASTEWATER (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A simple and efficient process has been developed and is described for the removal of coffee color from wastewater by carbon adsorption. The quantity of coffee color adsorbed by the carbon was strongly pH dependent, being greater between pH 2 and 4. The contact time required to reach maximum adsorption was 60 mm. The adsorption efficiency did not increase appreciably when the temperature was elevated. Under optimum operating conditions, this carbon adsorption process reduced the color concentration by 98%. Studies have shown the adsorption of coffee color on activated carbon to be of the empirical Freundlich type.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10052.x
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  • 8
    Electronic Resource
    Electronic Resource
    A process for leaching citric acid from apple pomace fermented withAspergillus niger in solid-state culture (1989)
    Springer
    World journal of microbiology and biotechnology 5 (1989), S. 379-382 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé On développe un procédé à contacts multiples par contrecourant pour lixivier l'acide citrique de la purée de pommes fermentée parAspergillus niger en milieu solide. L'acétone se révèle être le solvent le plus efficace parmi différents solvents examinés car il donne les quantités les plus élevées d'acide citrique dans le lixiviat et une efficacité d'extraction de 90%.
    Notes: Summary A multiple contact countercurrent process was developed for leaching citric acid from apple pomace fermented withAspergillus niger in solid-state culture. Acetone was found to be the most efficient among the different solvents examined as it yielded the greatest amount of citric acid in the leachate and gave an extraction efficiency of 90%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01741770
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  • 9
    Electronic Resource
    Electronic Resource
    Lipase production byGeotrichum candidum from sauerkraut brine (1990)
    Springer
    World journal of microbiology and biotechnology 6 (1990), S. 418-421 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Sauerkraut brine could serve as a substrate for the production of extracellular lipase (EC 3.1.1.3) byGeotrichum candidum ATCC 34614. The fungus produced the highest specific activity (more than 140 units/mg protein) when cultivated in shake flasks for 72 h at 30°C in the brine, with a small amount of olive oil (0.3%, v/v) as an enzyme inducer. Lipase activity was recovered from the culture filtrate by fractionation with acetone and the yield was as high as 59%.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01202125
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of inulin on yeast inulinase production in sauerkraut brine (1994)
    Springer
    World journal of microbiology and biotechnology 10 (1994), S. 354-355 
    Details
    ISSN: 1573-0972
    Keywords: Inulinase ; Kluyveromyces marxianus ; sauerkraut brine ; yeast
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Kluyveromyces marxianus NRRL Y-1196 produced the highest inulinase activity (38 U/mg protein) of six yeasts examined after 24 h growth in sauerkraut brine in shaking flasks at 30°C with 0.3% inulin as an enzyme inducer. The enzyme was recovered by acetone fractionation, with a yield of 81%. It had maximum activity at pH 4.4 and 55°C with K m values for inulin and sucrose of 3.92 mm and 11.9 mm, respectively. The yeast raised the pH from 3.4 to above 7.0, using all the lactic acid in the brine. Growth of K. marxianus in sauerkraut brine with a small amount of inulin may usefully decrease the BOD and concomitantly produce inulinase.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00414881
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