Food and Fermentation Engineering Key Laboratory of Shandong Province

Jinan, China

Food and Fermentation Engineering Key Laboratory of Shandong Province

Jinan, China

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Tian Y.,Jiangnan University | Tian Y.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Fan Y.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Zhao X.,Food and Fermentation Engineering Key Laboratory of Shandong Province | And 3 more authors.
Preparative Biochemistry and Biotechnology | Year: 2014

To improve the acetoin-producing ability of Bacillus subtilis SF4-3, isolated from "natto," a Japanese traditional food, the fermentation medium was optimized in shake-flask fermentation by statistically designed methods. Based on results of the single-factor experiment, orthogonal experiment, and Plackett-Burman design, yeast extract, corn steep liquor, and urea were identified as showing significant influence on the acetoin production. Subsequently, the optimum combination of the three factors was investigated by the Box-Behnken design (BBD) of response surface methodology (RSM) in order to further enhance the acetoin production. The maximum acetoin yield of 45.4 g/L was predicted when the concentrations of yeast extract, corn steep liquor, and urea were 8.5 g/L, 14.6 g/L, and 3.8 g/L, respectively. The results were further confirmed in triplicate experiments using the optimized medium (glucose 160 g/L, yeast extract 8.5 g/L, corn steep liquor 14.6 g/L, urea 3.8 g/L, manganese sulfate 0.05 g/L, ferrous sulfate 0.05 g/L), and an acetoin yield of 46.2 g/L was obtained in the validation experiment, which was in agreement with the prediction. After the optimization of medium components, an increase of 36.28% in acetoin production was achieved in comparison to that at the initial medium levels. © 2014 Copyright Taylor and Francis Group, LLC.


Fan Y.,Shandong Polytechnic University | Tian Y.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Zhao X.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Zhang J.,Food and Fermentation Engineering Key Laboratory of Shandong Province | And 2 more authors.
Preparative Biochemistry and Biotechnology | Year: 2013

In this study, Bacillus strains with an ability to produce acetoin were isolated from a Japanese traditional food, natto, on the basis of the Voges-Proskauer (VP) reaction, and strain SF4-3 was shown to be a predominant strain in acetoin production. Based on a variety of morphological, physiological, and biochemical characteristics as well as the nucleotide sequence analysis of 16S rDNA, the strain SF4-3 was identified as Bacillus subtilis. When it was incubated at 37°C with a speed of 180 rpm for 96 hr in the flasks, the maximum acetoin concentration was up to 33.90 g/L. The fermentation broths were determined by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) analyses; the results showed that the major metabolite was acetoin, and the purity could reach more than 95% without butanedione and 2,3-butanediol, which were usually produced together with acetoin in other strains. A novel aqueous two-phase system (ATPS) composed of hydrophilic solvents and inorganic salts was developed for the extraction of acetoin from fermentation broths. The ethanol and dipotassium hydrogen phosphate system could be used to extract acetoin from fermentation broths. The influences of phase composition on partition of acetoin were investigated. The maximum partition coefficient (9.68) and recovery (94.6%) of acetoin were obtained, when 25% (w/w) dipotassium hydrogen phosphate and 24% (w/w) ethanol were used. © 2013 Taylor & Francis Group, LLC.


Wang H.-Y.,Shandong Normal University | Jiang D.-F.,Shandong Normal University | Huang Y.-H.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Wang P.-M.,Shandong Normal University | Li T.,Shandong Normal University
Mycotaxon | Year: 2013

Nephroma subhelveticum sp. nov. is described, supported by both morphological and molecular data as a species new to science. The nrDNA ITS sequence analysis indicates that N. subhelveticum and N. flavorhizinatum are allied species of N. helveticum, and that N. isidiosum derives from N. helveticum. © 2013. Mycotaxon, Ltd.


Zhao C.,Shandong Polytechnic University | Zhao X.-Y.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Dong X.-Q.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Qiao J.,Food and Fermentation Engineering Key Laboratory of Shandong Province | And 2 more authors.
Modern Food Science and Technology | Year: 2013

To explore rhamnolipid production by Pseudomonas aeruginosa SFZ-37, batch fermentation was conducted in a 5-L fermentor and the fermentation process was monitored. During the batch fermentation, the pH was almost constant. At the end of batch fermentation, the dry cell weight, rhamnolipid production and residual glycerol could reach 4.41 g/L, 11.61 and 11.69 g/L, respectively. Based on the experimental data of batch fermentation, the kinetic models of cell growth, product formation and substrate consumption were established. The non-line fitting was employed to model the kinetics of fermentation by software OriginPro 8.0. The kinetic model could be used to describe the relationship of cell growth, product formation and substrate consumption during the process of batch fermentation.


Sun W.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Liu J.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Xu H.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Li W.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Zhang J.,Food and Fermentation Engineering Key Laboratory of Shandong Province
Biotechnology Letters | Year: 2015

Objectives: To obtain a novel adaptable stain that can produce enantioselective l-lactic acid efficiently, reduce the operational cost of fermentation process and be suitable for scale production. Results: Enterococcus faecium S.156 produced 126 g l-lactic acid/l with high optical purity (99.7 %), high productivity (5.25 g/l.h) and a conversion ratio >90 %. l-lactic acid production remained steady from 32 to 40 °C and at pH values from 5.5 to 6.5. O2 made no difference to both biomass growth and the l-lactic acid fermentation. 8 mg folic acid/l combined with 2 mM Fe2+ substituted for 6 g yeast extract/l, which is a cost-saving. Conclusions: The special characteristics and economic traits of E. faecium S.156 make it suitable for industrial-scale production of l-lactic acid. © 2015, Springer Science+Business Media Dordrecht.


Zhang F.,Shandong Normal University | Wang X.J.,Shandong Center for Control and Prevention | Huang Y.H.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Zhao Z.G.,Shandong Center for Control and Prevention | And 5 more authors.
Environmental Entomology | Year: 2014

A proteomic approach combining two-dimensional polyacrylamide gel electrophoresis and tandem mass spectrometry was used to compare hemolymph expression profiles of a beta-cypermethrin-resistant Blattella germanica L. strain and a beta-cypermethrin-susceptible strain. Twenty-eight hemolymph proteins were differentially expressed in the resistant cockroach strain; 19 proteins were upregulated and 9 proteins were downregulated compared with the susceptible strain. Protein identification indicated that expression of putative cuticular protein, nitric oxide synthase, triosephosphate isomerase, alpha-amylase, ABC transporter, and Per a 3 allergen was elevated, and expression of arginine kinase and glycosidase was reduced. The differential expression of these proteins reflects the overall change in cellular structure and metabolism related to the resistance of pyrethroid insecticides. © 2014 Entomological Society of America.


Sun W.,Shandong Agricultural University | Sun W.,Food and Fermentation Engineering Key Laboratory of Shandong Province | Du J.,Shandong Agricultural University | Jin Y.,Shandong Agricultural University | And 2 more authors.
Journal of the Institute of Brewing | Year: 2012

Characteristics of lipoxygenase (LOX) in wheat malt with various conditions, including optimum temperature, pH and thermostability, were studied. The results showed that the optimum temperature was 35°C, the optimum pH value was 6.8 and the deactivation temperature was 70°C. With increasing temperature, thermal stability was reduced. The LOX activity of dry wheat malt showed a significant positive correlation with filtration time (R = 0.979, p<0.05). The LOX activity of the green malt showed a significant positive correlation with turbidity (R = 0.977, p<0.05). Reducing the LOX activity in green and dry malts could shorten the filter time, lower wort turbidity and consequently improve the quality of the wheat malt. © 2012 The Institute of Brewing & Distilling.

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