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Tapia-Venegas E.,Pontifical Catholic University of Valparaiso | Cabrol L.,Pontifical Catholic University of Valparaiso | Cabrol L.,Fraunhofer Chile Research Foundation Center for Systems Biotechnology | Brandhoff B.,Pontifical Catholic University of Valparaiso | And 4 more authors.
Applied Microbiology and Biotechnology | Year: 2015

Hydrogen is a promising alternative as an energetic carrier and its production by dark fermentation from wastewater has been recently proposed, with special attention to crude glycerol as potential substrate. In this study, two different feeding strategies were evaluated for replacing the glucose substrate by glycerol substrate: a one-step strategy (glucose was replaced abruptly by glycerol) and a step-by-step strategy (progressive decrease of glucose concentration and increase of glycerol concentration from 0 to 5 g L−1), in a continuous stirred tank reactor (12 h of hydraulic retention time (HRT), pH 5.5, 35 °C). While the one-step strategy led to biomass washout and unsuccessful H2 production, the step-by-step strategy was efficient for biomass adaptation, reaching acceptable hydrogen yields (0.4 ± 0.1 molH2 mol−1 glycerol consumed) around 33 % of the theoretical yield independently of the glycerol concentration. Microbial community structure was investigated by single-strand conformation polymorphism (SSCP) and denaturing gradient gel electrophoresis (DGGE) fingerprinting techniques, targeting either the total community (16S ribosomal RNA (rRNA) gene) or the functional Clostridium population involved in H2 production (hydA gene), as well as by 454 pyrosequencing of the total community. Multivariate analysis of fingerprinting and pyrosequencing results revealed the influence of the feeding strategy on the bacterial community structure and suggested the progressive structural adaptation of the community to increasing glycerol concentrations, through the emergence and selection of specific species, highly correlated to environmental parameters. Particularly, this work highlighted an interesting shift of dominant community members (putatively responsible of hydrogen production in the continuous stirred tank reactor (CSTR)) according to the gradient of glycerol proportion in the feed, from the family Veillonellaceae to the genera Prevotella and Clostridium sp., putatively responsible of hydrogen production in the CSTR. © 2015, Springer-Verlag Berlin Heidelberg. Source

Castro R.I.,Fraunhofer Chile Research Foundation Center for Systems Biotechnology | Castro R.I.,University of Chile | Forero-Doria O.,Fraunhofer Chile Research Foundation Center for Systems Biotechnology | Forero-Doria O.,University of Chile | And 10 more authors.
Food Chemistry | Year: 2016

The phenolic compounds of wine contribute to color and astringency, also are responsible for the oxidation state and bitterness. Due the importance of these molecules, different techniques have been used to modulate their concentration such as natural or synthetic polymeric agents. Among the polymeric agents, PVPP is one of the most used, but lacks of selectivity and has a limited pH range. Therefore, the aim of this study was the synthesis of a new polymer, poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA), for removal of phenolic compounds, as a potential agent for the fining of wine. The new polymer affinity was studied using HPLC-DAD for different polyphenols using PVPP as a control. The results showed that the new polymer has a similar removal as PVPP, but with lower affinity to resveratrol. The interactions established between polymers and polyphenols were studied using computational chemistry methods demonstrating a direct correlation with the experimental affinity data. © 2016 Source

Duran-Lara E.F.,Fraunhofer Chile Research Foundation Center for Systems Biotechnology | Duran-Lara E.F.,University of Talca | Lopez-Cortes X.A.,Fraunhofer Chile Research Foundation Center for Systems Biotechnology | Lopez-Cortes X.A.,University of Talca | And 9 more authors.
Food Chemistry | Year: 2015

Polyvinylpolypyrrolidone (PVPP) is a fining agent, widely used in winemaking and brewing, whose mode of action in removing phenolic compounds has not been fully characterised. The aim of this study was to evaluate the experimental and theoretical binding affinity of PVPP towards six phenolic compounds representing different types of phenolic species. The interaction between PVPP and phenolics was evaluated in model solutions, where hydroxyl groups, hydrophobic bonding and steric hindrance were characterised. The results of the study indicated that PVPP exhibits high affinity for quercetin and catechin, moderate affinity for epicatechin, gallic acid and lower affinity for 4-methylcatechol and caffeic acid. The affinity has a direct correlation with the hydroxylation degree of each compound. The results show that the affinity of PVPP towards phenols is related with frontier orbitals. This work demonstrates a direct correlation between the experimental affinity and the interaction energy calculations obtained through computational chemistry methods. © 2014 Elsevier Ltd. All rights reserved. Source

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