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Development of a cost-effective microbial levan production process by Halomonas cultures
S114
Abstracts / New Biotechnology 33S (2016) S1–S213
P9-16 Functional food production by biocoversion of fruit/vegetable by-products using a food-grade non-Saccharomyces yeast Ninna Granucci ∗ , Philip Harris, Silas G. Villas-Boas The University of Auckland, New Zealand Nowadays there is an increased demand for new, functional, eco-responsible and naturally health foods. An interesting option is to combine fermentation process and alternative substrates to produce these types of food. Therefore, in this work we performed and compared a solid-state (SSF) and a liquid-state fermentation (LSF) using a food-grade non-Saccharomyces yeast species and three fruit/vegetable by-products. These by-products (apple, orange and carrot pomaces) were characterised before and after the fermentations to assess the capability of the yeast in converting the sugars into microbial edible protein, vitamins and releasing phenolic acids from plant cell wall (anti-oxidant properties) without increasing significantly the content of fats. Bromatological analyses revealed that although apple and orange showed an increment in protein content after yeast fermentations (approx. 50%), carrot pomace showed almost no increase in protein (approx. 5%). As expected, sugar consumption was directly related to protein increment in SSF and LSF. Interestingly, no significant change in pH was observed after fermentations. In addition, preliminary metabolomics analysis was performed in order to determine the fine changes in biochemical composition. All substrates presented essential and non-essential amino acids after bioconversion as well as the levels of polyunsaturated fatty acids, for example, oleic acid and conjugated and gamma linoleic acids, were increased. In the same way, various phenolic acids were produced or increased through both SSF and LSF. In conclusion, the bioconversion of industrial fruit/vegetable by-products as a substrate has the potential to become a promising process for (functional) food ingredients. http://dx.doi.org/10.1016/j.nbt.2016.06.1119
P9-17 Development of a cost-effective microbial levan production process by Halomonas cultures Burak Adnan Erkorkmaz ∗ , Ebru Toksoy Oner
in the development of feasible process conditions in large-scale bioreactors. Significant levels of reduction in production costs were obtained by switching to industrial sources for medium components. The financial support of the Scientific and Technological Research Council of Turkey (TUBITAK) through project 114M239 is gratefully acknowledged.
References [1] Han YW. Adv Appl Microbiol 1990;35:171–5. [2] Kazak Sarilmiser H, Ates O, Ozdemir G, Arga KY, Toksoy Oner E. J Biosci Bioeng 2015;119(4):455–63.
http://dx.doi.org/10.1016/j.nbt.2016.06.1120
P9-18 Production of anti-oxidant and cordycepin from Cordyceps militaris strains under submerged condition Seung Wook Kim ∗ , Soo Kweon Lee, Dong Sup Kim, Ju Hun Lee, Chan Kyum Kim, Ji Hyun Yang Korea University, South Korea Recently, the applications of natural product obtained from the nature have been growing interest in bio-industrial fields. Cordyceps, used in herbal medicine, has been well known for enhancement of immune system. Cordycepin (3-deoxyadenosine), the major bioactive compounds from Cordyceps, was reported on the significant pharmacological functions such as antiinflammatory, anti-tumor, anti-metastatic, and anti-bacterial activities. In this study, Cordyceps militaris strains were cultivated in the submerged condition for production of cordycepin and antioxidant ingredient. The culture medium was contained 2% glucose, 1% yeast extract, and 2% peptone of nutrient source, and the pH was adjusted as 6.0. After cultivation, various analytical methods (free radical scavenging activity, polyphenol and cordycepin concentrations) were carried out on the crude broth. As a result, cordycepin and polyphenol were successfully produced by Cordyceps militaris KCTC6862 and KCTC6064, respectively. http://dx.doi.org/10.1016/j.nbt.2016.06.1121
Marmara University, Turkey Levan is a fructan that is produced by many microorganisms by the action of levansucrase in sucrose media [1]. High production cost of levan is the biggest bottleneck for its commercialization. The halophile Halomonas smyrnensis AAD6T has been reported as the first extremophilic producer of levan by our research group and microbial production conditions were investigated in semichemical media via a systems biology perspective [2]. Halophiles have many advantages over other producers by eliminating the risk of contamination, reducing the energy uses for sterilization and temperature control and shortening the fermentation time. Considering this fact, our research activities are concentrated on developing strategies for low-cost production of levan. Thus, within the scope of this work, sucrose based by products from food companies, natural salt samples from different salterns and lakes and boron compounds from industrial manufacturers were obtained and surveyed for their potential use in levan production processes. Results highlighted the important effect of the choice of boron source and associated quorum sensing mechanism for levan production. Results of shaking culture optimization studies were used
P9-19 Microbial bioconversion of l-phenylalanine to produce natural 2-phenylethanol Karolina Chreptowicz 1,∗ , Monika Wielechowska 2 , Joanna Główczyk-Zubek 2 , Ewelina Rybak 2 , Jolanta Mierzejewska 2 1 Institute of Biotechnology, Warsaw University of Technology, Warsaw, Poland 2 Warsaw University of Technology, Faculty of Chemistry, Warsaw, Poland
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent. It is the second most used compound in perfumery. Except that, 2-PE is also widely applied in food or drug industries. Although nowadays most 2-PE originates from chemical synthesis, due to consumers growing interest to ecological problems and preference for natural products, alternative ways for 2-PE manufactures are sought. It is commonly known that microorganisms, especially
Abstracts / New Biotechnology 33S (2016) S1–S213
P9-16 Functional food production by biocoversion of fruit/vegetable by-products using a food-grade non-Saccharomyces yeast Ninna Granucci ∗ , Philip Harris, Silas G. Villas-Boas The University of Auckland, New Zealand Nowadays there is an increased demand for new, functional, eco-responsible and naturally health foods. An interesting option is to combine fermentation process and alternative substrates to produce these types of food. Therefore, in this work we performed and compared a solid-state (SSF) and a liquid-state fermentation (LSF) using a food-grade non-Saccharomyces yeast species and three fruit/vegetable by-products. These by-products (apple, orange and carrot pomaces) were characterised before and after the fermentations to assess the capability of the yeast in converting the sugars into microbial edible protein, vitamins and releasing phenolic acids from plant cell wall (anti-oxidant properties) without increasing significantly the content of fats. Bromatological analyses revealed that although apple and orange showed an increment in protein content after yeast fermentations (approx. 50%), carrot pomace showed almost no increase in protein (approx. 5%). As expected, sugar consumption was directly related to protein increment in SSF and LSF. Interestingly, no significant change in pH was observed after fermentations. In addition, preliminary metabolomics analysis was performed in order to determine the fine changes in biochemical composition. All substrates presented essential and non-essential amino acids after bioconversion as well as the levels of polyunsaturated fatty acids, for example, oleic acid and conjugated and gamma linoleic acids, were increased. In the same way, various phenolic acids were produced or increased through both SSF and LSF. In conclusion, the bioconversion of industrial fruit/vegetable by-products as a substrate has the potential to become a promising process for (functional) food ingredients. http://dx.doi.org/10.1016/j.nbt.2016.06.1119
P9-17 Development of a cost-effective microbial levan production process by Halomonas cultures Burak Adnan Erkorkmaz ∗ , Ebru Toksoy Oner
in the development of feasible process conditions in large-scale bioreactors. Significant levels of reduction in production costs were obtained by switching to industrial sources for medium components. The financial support of the Scientific and Technological Research Council of Turkey (TUBITAK) through project 114M239 is gratefully acknowledged.
References [1] Han YW. Adv Appl Microbiol 1990;35:171–5. [2] Kazak Sarilmiser H, Ates O, Ozdemir G, Arga KY, Toksoy Oner E. J Biosci Bioeng 2015;119(4):455–63.
http://dx.doi.org/10.1016/j.nbt.2016.06.1120
P9-18 Production of anti-oxidant and cordycepin from Cordyceps militaris strains under submerged condition Seung Wook Kim ∗ , Soo Kweon Lee, Dong Sup Kim, Ju Hun Lee, Chan Kyum Kim, Ji Hyun Yang Korea University, South Korea Recently, the applications of natural product obtained from the nature have been growing interest in bio-industrial fields. Cordyceps, used in herbal medicine, has been well known for enhancement of immune system. Cordycepin (3-deoxyadenosine), the major bioactive compounds from Cordyceps, was reported on the significant pharmacological functions such as antiinflammatory, anti-tumor, anti-metastatic, and anti-bacterial activities. In this study, Cordyceps militaris strains were cultivated in the submerged condition for production of cordycepin and antioxidant ingredient. The culture medium was contained 2% glucose, 1% yeast extract, and 2% peptone of nutrient source, and the pH was adjusted as 6.0. After cultivation, various analytical methods (free radical scavenging activity, polyphenol and cordycepin concentrations) were carried out on the crude broth. As a result, cordycepin and polyphenol were successfully produced by Cordyceps militaris KCTC6862 and KCTC6064, respectively. http://dx.doi.org/10.1016/j.nbt.2016.06.1121
Marmara University, Turkey Levan is a fructan that is produced by many microorganisms by the action of levansucrase in sucrose media [1]. High production cost of levan is the biggest bottleneck for its commercialization. The halophile Halomonas smyrnensis AAD6T has been reported as the first extremophilic producer of levan by our research group and microbial production conditions were investigated in semichemical media via a systems biology perspective [2]. Halophiles have many advantages over other producers by eliminating the risk of contamination, reducing the energy uses for sterilization and temperature control and shortening the fermentation time. Considering this fact, our research activities are concentrated on developing strategies for low-cost production of levan. Thus, within the scope of this work, sucrose based by products from food companies, natural salt samples from different salterns and lakes and boron compounds from industrial manufacturers were obtained and surveyed for their potential use in levan production processes. Results highlighted the important effect of the choice of boron source and associated quorum sensing mechanism for levan production. Results of shaking culture optimization studies were used
P9-19 Microbial bioconversion of l-phenylalanine to produce natural 2-phenylethanol Karolina Chreptowicz 1,∗ , Monika Wielechowska 2 , Joanna Główczyk-Zubek 2 , Ewelina Rybak 2 , Jolanta Mierzejewska 2 1 Institute of Biotechnology, Warsaw University of Technology, Warsaw, Poland 2 Warsaw University of Technology, Faculty of Chemistry, Warsaw, Poland
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent. It is the second most used compound in perfumery. Except that, 2-PE is also widely applied in food or drug industries. Although nowadays most 2-PE originates from chemical synthesis, due to consumers growing interest to ecological problems and preference for natural products, alternative ways for 2-PE manufactures are sought. It is commonly known that microorganisms, especially