Autor: Czerniak, Adrian - Prolib Integro

Skocz do pozycji: 1.

Tytuł:: Kinetic modeling of simultaneous saccharification and fermentation of corn starch for ethanol production
Autorzy:: Białas, Wojciech
Czerniak, Adrian
Szymanowska-Powałowska, Daria
Tematy:: native starch; optimization
modeling
kinetics
simultaneous saccharification and fermentation; Pokaż więcej
Wydawca:: Polskie Towarzystwo Biochemiczne
Powiązania:: https://bibliotekanauki.pl/articles/1039356.pdf Link otwiera się w nowym oknie
Opis:: Fuel ethanol production, using a simultaneous saccharification and fermentation process (SSF) of native starch from corn flour, has been performed using Saccharomyces cerevisiae and a granular starch hydrolyzing enzyme. The quantitative effects of mash concentration, enzyme dose and pH were investigated with the use of a Box-Wilson central composite design protocol. Proceeding from results obtained in optimal fermentation conditions, a kinetics model relating the utilization rates of starch and glucose as well as the production rates of ethanol and biomass was tested. Moreover, scanning electron microscopy (SEM) was applied to investigate corn starch granule surface after the SFF process. A maximum ethanol concentration of 110.36 g/l was obtained for native corn starch using a mash concentration of 25%, which resulted in ethanol yield of 85.71%. The optimal conditions for the above yield were found with an enzyme dose of 2.05 ml/kg and pH of 5.0. These results indicate that by using a central composite design, it is possible to determine optimal values of the fermentation parameters for maximum ethanol production. The investigated kinetics model can be used to describe SSF process conducted with granular starch hydrolyzing enzymes. The SEM micrographs reveal randomly distributed holes on the surface of granules.
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Unraveling the origin of enhanced activity of the $Nb_2O_5/H_2O_2$ system in the elimination of ciprofloxacin : insights into the role of reactive oxygen species in interface processes
Autorzy:: Muńko, Malwina
Pietrzyk, Piotr
Czerniak, Adrian
Sobańska, Kamila
Wolski, Łukasz
Dostawca treści:: Repozytorium Uniwersytetu Jagiellońskiego

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Tytuł:: Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends
Autorzy:: Różańska, Maria Barbara
Jeżowski, Paweł
Czerniak, Adrian
Baranowska, Hanna Maria
Smarzyński, Krzysztof
Cichocki, Wojciech
Walkowiak, Katarzyna
Lesiecki, Mariusz
Ostrowska-Ligęza, Ewa
Kowalczewski, Przemysław Łukasz
Kmiecik, Dominik
Wydawca:: MDPI
Cytata wydawnicza:: Cichocki, W.; Czerniak, A.; Smarzyński, K.; Jeżowski, P.; Kmiecik, D.; Baranowska, H.M.; Walkowiak, K.; Ostrowska-Ligęza, E.; Różańska, M.B.; Lesiecki, M.; Kowalczewski, P.Ł. Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends. Appl. Sci. 2022, 12, 6577. https://doi.org/10.3390/app12136577 ; https://www.mdpi.com/2076-3417/12/13/6577
Opis:: Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T1 and spin-spin T2* relaxation times. The T1 time values of the YBMCs decreased relative to the yeast empty cells, and the T2* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.
Dostawca treści:: Repozytorium Centrum Otwartej Nauki

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