Online monitoring of Mezcal fermentation based on redox potential measurements

Redox potential: An intrinsic parameter of the rumen environment

The ruminal ecosystem is a fermentative milieu which is interesting to discuss in terms of its redox status as a reflection of an intense bacterial activity. The objective of this systematic literature review is to quantitatively analyze data collected on redox potential (Eh) in the rumen and to explore relationship between ruminal Eh, nature of the diet fed to ruminants, and ruminal fermentation parameters. Data obtained from 15 studies comprising 24 different diets was used in the analysis. Studies included in the data file were selected based on the criteria of: (i) the nature of the reference electrode was specified, (ii) the ruminal Eh was recorded simultaneously to pH, (iii) animal body weight (BW) and dry matter intake (DMI) were reported and (iv) the composition of the diet was precisely described. Results showed a high variability in ruminal Eh values. However, all recorded values are markedly negative reflecting the absence of oxygen and the strong reducing power of the rumen environment. The main factors contributing to the variation were the method of Eh measurement and the nature of the diet fed to ruminants. Redox potential was positively correlated with DMI and proportion of concentrate in the diet, and tended to be positively correlated with soluble carbohydrates content. In contrast, it was negatively correlated with neutral detergent fibre from forages. The hierarchical ascendant classification discriminated two groups of diets leading to significant change in ruminal Eh level. Ruminal Eh was negatively correlated with pH, total volatile fatty acids produced and proportion of acetate, and positively correlated with proportion of propionate. This review revealed Eh to be dependent on the diet composition and DMI, at least within the range of diets included in the database.

Resource niche overlap promotes stability of bacterial community metabolism in experimental microcosms

Decomposition of organic matter is an important ecosystem process governed in part by bacteria. The process of decomposition is expected to benefit from interspecific bacterial interactions such as resource partitioning and facilitation. However, the relative importance of resource niche breadth (metabolic diversity) and resource niche overlap (functional redundancy) on decomposition and the temporal stability of ecosystem processes received little scientific attention. Therefore, this study aims to evaluate the effect of an increase in bacterial community resemblance on both decomposition and the stability of bacterial metabolism in aquatic sediments. To this end, we performed laboratory microcosm experiments in which we examined the influence of bacterial consortia differing in number and composition of species on bacterial activity (Electron Transport System Activity, ETSA), dissolved organic carbon production and wavelet transformed measurements of redox potential (Eh). Single substrate affinities of the individual bacterial species were determined in order to calculate the metabolic diversity of the microbial community. Results presented here indicate that bacterial activity and organic matter decomposition increase with widening of the resource niche breadth, and that metabolic stability increases with increasing overlap in bacterial resource niches, hinting that resource niche overlap can promote the stability of bacterial community metabolism.

Ageing vessel configuration for continuous redox potential-controlled very-high-gravity fermentation

The development of continuous very-high-gravity (VHG) fermentation is hindered by ineffective glucose uptake in order to result in zero discharge in the effluent stream. To overcome the problem, we proposed a continuous redox potential-controlled fermentation configuration, consisting of a Chemostat vessel connected with two ageing vessels installed in parallel, and the relevant design criteria are also specified. The Chemostat vessel is subjected to redox potential control to maintain yeast viability, and the ageing vessels are used to completely utilize glucose before discharging to next process unit. Two ageing vessels are scheduled alternatively, resulting in continuously-like operation. The size of ageing vessel is governed by the Chemostat size, dilution rate and filling time. The guideline to choose proper dilution rate is provided and the selection criterion of the proposed continuous configuration over batch fermentation is derived. The excess ethanol produced by the proposed continuous configuration over batch fermenter is quantified. As an illustration, a bio-ethanol plant is typically operated 8000 h per annum and the downtime between batches is 6h. Given that the fermenter size of 100 m(3) for both batch fermenter and Chemostat vessel, and glucose fed at 300 g/l, if the proposed continuous redox potential-controlled fermentation configuration (operated at 0.028 h(-1) and controlled at -50 mV) is selected, it will take 191 h for this configuration to outperform the batch counterpart, and the excess amount of ethanol being produced will be 1142 t.