Biomaterial Database

Carboxylic acid production from brewer's spent grain via mixed culture fermentation. 2015

Shaobo Liang, and Caixia Wan

Department of Bioengineering, University of Missouri, Columbia, MO 65211, USA.

This study aimed at investigating carboxylic acid production from brewer's spent grain (BSG) via mixed culture fermentation. The results showed that the distribution of fermentation products was significantly affected by pH conditions and the addition of electron donors. Lactic acid was the dominant component under acidic and alkaline conditions while volatile fatty acids (VFAs) became dominant under the neutral condition. Furthermore, the neutral condition favored the chain elongation of carboxylic acids, especially with ethanol as the electron donor. Ethanol addition enhanced valeric acid and caproic acid production by 44% and 167%, respectively. Lactic acid addition also had positive effects on VFAs production under the neutral condition but limited to C2-C4 products. As a result, propionic acid and butyric acid production was increased by 109% and 152%, respectively. These findings provide substantial evidence for regulating carboxylic acid production during mixed culture fermentation of BSG by controlling pH and adding electron donors.

UI	MeSH Term	Description	Entries
D007220	Industrial Waste	Worthless, damaged, defective, superfluous or effluent material from industrial operations.	Waste, Industrial,Industrial Wastes,Wastes, Industrial
D010421	Pentanoic Acids	Straight-chain CARBOXYLIC ACIDS with the general formula C5H10O2.	Acids, Pentanoic
D002208	Caproates	Derivatives of caproic acid. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain a carboxy terminated six carbon aliphatic structure.	Hexanoates,Caproic Acid Derivatives,Caproic Acids,Hexanoic Acid Derivatives,Hexanoic Acids,Acid Derivatives, Caproic,Acid Derivatives, Hexanoic,Acids, Caproic,Acids, Hexanoic,Derivatives, Caproic Acid,Derivatives, Hexanoic Acid
D002264	Carboxylic Acids	Organic compounds containing the carboxy group (-COOH). This group of compounds includes amino acids and fatty acids. Carboxylic acids can be saturated, unsaturated, or aromatic.	Carboxylic Acid,Acid, Carboxylic,Acids, Carboxylic
D002523	Edible Grain	SEEDS used as a major nutritional source, most often the grain from the POACEAE family.	Cereals,Cereal Grain,Cereal,Cereal Grains,Edible Grains,Grain, Cereal,Grain, Edible,Grains, Cereal,Grains, Edible
D005232	Fatty Acids, Volatile	Short-chain fatty acids of up to six carbon atoms in length. They are the major end products of microbial fermentation in the ruminant digestive tract and have also been implicated in the causation of neurological diseases in humans.	Fatty Acids, Short-Chain,Short-Chain Fatty Acid,Volatile Fatty Acid,Acid, Short-Chain Fatty,Acid, Volatile Fatty,Fatty Acid, Short-Chain,Fatty Acid, Volatile,Fatty Acids, Short Chain,Short Chain Fatty Acid,Short-Chain Fatty Acids,Volatile Fatty Acids
D005285	Fermentation	Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.	Fermentations
D006863	Hydrogen-Ion Concentration	The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH	pH,Concentration, Hydrogen-Ion,Concentrations, Hydrogen-Ion,Hydrogen Ion Concentration,Hydrogen-Ion Concentrations
D000431	Ethanol	A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES.	Alcohol, Ethyl,Absolute Alcohol,Grain Alcohol,Alcohol, Absolute,Alcohol, Grain,Ethyl Alcohol
D001709	Biotechnology	Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., GENETIC ENGINEERING) is a central focus; laboratory methods used include TRANSFECTION and CLONING technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction.	Biotechnologies