Stimulation of in situ low intensity ultrasound on batch fermentation of Saccharomyces cerevisiae to enhance the GSH yield

Review on ultrasonic technology enhanced biological treatment of wastewater

As a clean, sustainable and efficient technology of wastewater treatment, ultrasonic irradiation has gained special attention in wastewater treatment. It has been widely studied for degrading pollutants and enhancing biological treatment processes for wastewater treatment. This review focuses on the mechanism and updated information of ultrasonic technology to enhance biological treatment of wastewater. The mechanism involved in improving biological treatment by ultrasonic includes: 1) degradation of refractory substances and release carbon from sludges, 2) promotion of mass transfer and change of cell permeability, 3) facilitation of enzyme-catalyzed reactions and 4) influence of cell growth. Based on the above discussion, the effects of ultrasound on the enhancement of wastewater biological treatment processes can be categorized into indirect and direct ways. The indirect effect of ultrasonic waves in enhancing biological treatment is mainly achieved through the use of high-intensity ultrasonic waves. These waves can be used as a pretreatment to improve biodegradability of the wastewater. Moreover, the ultrasonic-treated sludge or its supernatant can serve as a carbon source for the treatment system. Low-intensity ultrasound is often employed to directly enhance the biological treatment of wastewater. The propose of this process is to improve activated sludge, domesticate polyphosphate-accumulating organisms, ammonia-oxidizing bacteria, and anammox bacteria, and achieve speedy start-up of partial nitrification and anammox. It has shown remarkable effects on maintaining stable operation, tolerating adverse conditions (i.e., low temperature, low C/N, etc.), resisting shock load (i.e., organic load, toxic load, etc.), and collapse recovery. These results indicate a promising future for biological wastewater treatment. Furthermore, virous ultrasonic reactor designs were presented, and their potential for engineering application was discussed.

Sonoprocessing: mechanisms and recent applications of power ultrasound in food

There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing technology has been discussed. Then, ultrasound technology was reviewed from the application of assisted food processing methods, such as assisted gelation, assisted freezing and thawing, assisted crystallization, and other assisted applications. Moreover, ultrasound was reviewed from the aspect of structure and property modification technology, such as modification of polysaccharides and fats. Furthermore, ultrasound was reviewed to facilitate beneficial food reactions, such as glycosylation, enzymatic cross-linking, protein hydrolyzation, fermentation, and marination. After that, ultrasound applications in the food safety sector were reviewed from the aspect of the inactivation of microbes, degradation of pesticides, and toxins, as well inactivation of some enzymes. Finally, the applications of ultrasound technology in food waste disposal and environmental protection were reviewed. Thus, some sonoprocessing technologies can be recommended for the use in the food industry on a large scale. However, there is still a need for funding research and development projects to develop more efficient ultrasound devices.

Magnetic fields as inducer of glutathione and peroxidase production by Saccharomyces cerevisiae

Glutathione (GSH) and peroxidase (POD) are biomolecules of interest in the global market; thus, it is desirable to seek ways to increase their production. Magnetic field (MF) application is one of the technologies used in cultivation that has shown promising results to increase bioproducts. Therefore, this study aimed at evaluating the influence of MFs on GSH and POD production by Saccharomyces cerevisiae ATCC 7754. Different periods of MF application (35 mT) were evaluated over 72 h. The highest GSH production was reached in 48 h of cultivation in assays MF 0-24 (155.32 ± 9.12 mg L-1) and MF 0-72 (149.27 ± 3.62 mg L-1), which showed an increase of 121.9 % and 113 %, respectively, by comparison with the control without any MF application. The highest POD activity was achieved when MFs were applied throughout the culture (36.31 U mg-1) and POD productivity of 0.72 U mg-1 h-1. MF application throughout cultivation proved to be a promising strategy since all responses increased, i.e., GSH concentration, GSH productivity, POD activity, and POD productivity increased 113.7 %, 113 %, 20.4 %, and 28.6 %, respectively. This study is one of the first to consider MFs as a viable and low-cost alternative to produce GSH and POD in bioprocesses.

Effect of low-level ultrasound treatment on the production of L-leucine by Corynebacterium glutamicum in fed-batch culture

Various process intensification methods were proposed to improve the yield, quality, and safety of fermented products. Here, we report the enhancement of L-leucine production by Corynebacterium glutamicum CP using ultrasound-assisted fed-batch fermentation. Response surface methodology was employed to optimize the sonication conditions. At an ultrasonic power density of 94 W/L, frequency of 25 kHz, interval of 31 min, and duration of 37 s, C. glutamicum CP produced 52.89 g/L of L-leucine in 44 h, representing a 21.6% increase compared with the control. The production performance of L-leucine was also improved under ultrasonic treatment. Moreover, the effects of ultrasound treatment on the fermentation performance of L-leucine were studied in terms of cell morphology, cell membrane permeability, and enzyme activity. The results indicate that ultrasonication is an efficient method for the intensification of L-leucine production by C. glutamicum CP.

Ultrasound assisted modulation of yeast growth and inactivation kinetics

The yeast Saccharomyces cerevisiae is well known for its application in the food industry for the purpose of developing fermented food. The ultrasound (US) technology offer a wide range of applications for the food industry, including the enhancement of fermentation rates and inactivation of microbial cells. However, a better understanding and standardization of this technology is still required to ensure the scaling-up process. This study investigated the effect of the US technology on the growth of S. cerevisiae using frequencies of 20, 25, 45 and 130 kHz, treatment periods from 2 to 30 min. Furthermore, yeast kinetics subjected to US treatments were evaluated using modelling tools and scanning electron microscopy (SEM) analysis to explore the impact of sonication on yeast cells. Yeast growth was monitored after different US treatments plotting optical density (OD) at 660 nm for 24 h at 30 ⁰C. Growth curves were fitted using models of modified Gompertz and Scale-Free which showed good parameters of the fit. In particular, US frequencies of 45 and 130 kHz did not have a disruptive effect in lag phase and growth rate of the yeast populations, unlike the frequency of 20 kHz. Moreover, inactivation curves of yeast cells obtained after exposure to 20 and 25 kHz also observed the best fit using the Weibull model. US frequency of 20 kHz achieved significant reductions of 1.3 log cfu/mL in yeast concentration and also induced important cell damage on the external structures of S. cerevisiae. In conclusion, the present study demonstrated the significant effect of applying different US frequencies on the yeast growth for potential application in the food industry.

Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca2+ concentration and key regulating enzyme activity in glycolysis

In this study, the effect of sonication on the fermentation process of a single-celled fungus was examined. During the experiment, Saccharomyces cerevisiae (S. cerevisiae) was used as the starting strain for ethanol fermentation (batch fermentation) in a 7.5 L automated fermentation tank. The fermentation tank connected with a six-frequency ultrasonic equipment. Non-sonication treatment was set up as the control. Sonication treatment with power density of 280 W/L and 48 h of treatment time were set up as trial groups for investigating the influence of different ultrasound frequency including 20, 23, 25, 28, 33 and 40 kHz on the changes in dry cell-weight, glucose consumption rate, and ethanol yield. The results showed that the dry cell-weight, glucose consumption rate, and ethanol content reached the best results under the ultrasonic condition of 28 kHz ultrasound frequency in comparison with other ultrasound frequency. The dry cell-weight and ethanol content of the 28 kHz ultrasonic treatment group increased by 17.30% and 30.79%, respectively in comparison with the control group The residual sugar content dropped to a lower level within 24 h, which was consistent with the change in ethanol production. Besides, the results found that the glucose consumption rate increased compared to the control. It indicated that ultrasound accelerated glucose consumption contributed to increase the rate of ethanol output. In order to explore the mechanism of sonication enhanced the content of ethanol output by S. cerevisiae, the morphology, permeability of S. cerevisiae and key enzyme activities of ethanol synthesis were investigated before and after sonication treatment. The results showed that after sonication treatment, the extracellular nucleic acid protein content and intracellular Ca2+ concentration increased significantly. The morphology of S. cerevisiae was observed by SEM and found that the surface of the strain had wrinkles and depressions after ultrasonic treatment. furthermore after sonication treatment, the activities of three key enzymes which catalyze three irreversible reactions in glycolysis metabolism, namely, hexokinase, phosphofructokinase and pyruvate kinase increased by 59.02%, 109.05% and 87.27%, respectively. In a word, low-intensity ultrasound enhance the rate of ethanol output by S. cerevisiae might due to enhancing the growth and cell permeability of strains, and increasing the activities of three key enzymes of ethanol biosynthesis.