[Rennet production by Rhizomucor miehei NRRL 3169]. / Producción de renina por Rhizomucor miehei NRRL 3169.

The production of rennet was studied, using different strains of the fungus Rhizomucor miehei. The selection and preservation of strains, type of growth, media design and operation conditions were evaluated. The experiments were carried out in Erlenmeyer flasks in rotary shaker at 250 rpm and 2.5 eccentricity, and in mechanically stirred fermentors of the New Brunswick type, at 30 degrees C. In the studies concerning strain selection, the best strain was Rhizomucor miehei NRRL 3169. The major titles of enzyme were obtained in batch process at 168 h, with 884 SU/ml, whereas in mechanically stirred fermentors the best value was 1160 SU/ml. These values were far more superior to former ones published by various experts.

[Growth and polysaccharide formation in Sinorhizobium meliloti strains in an air-lift-type fermentor. Effect on nodulation velocity in alfalfa plants]. / Crecimiento y formación de polisacáridos de cepas de Sinorhizobium meliloti en un fermentador tipo air-lift. Influencia en la velocidad de nodulación en plantas de alfalfa.

In this paper the influence of the exopolysaccharides produced by Sinorhizobium meliloti strains on the nodulation rates in alfalfa plants has been considered. The experiments were performed in a rotary shaker and in an air-lift type fermentor. Different Sinorhizobium meliloti strains were used. Bacterial growth rates were determined by viable cell counts. Exopolysaccharide concentration was determined by precipitation with ethanol. It was observed that maximum cell concentration was in the order of 1 x 10(10) cell/ml and exopolysaccharide content was approximately 11 g/l. The experiments performed with alfalfa plants in a controlled environment chamber showed that, when inoculation was carried out with diluted suspensions (1/10), nodulation time was reduced from 10 to 4 days, while the strains retained their symbiotic properties.

Crecimiento y formación de polisacáridos de cepas de Sinorhizobium meliloti en un fermentador tipo air-lift: influencia en la velocidad de nodulación en plantas de alfalfa / Crowth of Sinorhizobium meliloti strains and exopolysaccharide formation in an air-lift fermentor: influence on the nodulation rate in alfalfa plants

En este trabajo, se estudió la influencia de los polisacáridos formados por cepas de Sinorhizobium meliloti sobre la velocidad de nodulación en plantas de alfalfa. Las experiencias fueron realizadas en agitador rotatorio y en un fermentador con circulación de líquido por inyección de aire, empleando diferentes cepas de S. meliloti, El crecimiento bacteriano fue determinado por recuento de células viables y la concentración del exopolisacárido por precipitación con etanol. Se alcanzaron concentraciones máximas del orden de 1.10 (10) células viables/ml y de 11 g/l de polisacárido. Los estudios de crecimiento de plantas de alfalfa en cámara climatizada mostraron que se producía una reducción en el tiempo de aparición de nódulos de 10 a 4 días, cuando las mismas eran inoculadas con suspensiones diluidas 1/10, manteniendo las cepas sus propiedades simbióticas.

Crecimiento y formación de polisacáridos de cepas de Sinorhizobium meliloti en un fermentador tipo air-lift: influencia en la velocidad de nodulación en plantas de alfalfa / Crowth of Sinorhizobium meliloti strains and exopolysaccharide formation in an air-lift fermentor: influence on the nodulation rate in alfalfa plants

En este trabajo, se estudió la influencia de los polisacáridos formados por cepas de Sinorhizobium meliloti sobre la velocidad de nodulación en plantas de alfalfa. Las experiencias fueron realizadas en agitador rotatorio y en un fermentador con circulación de líquido por inyección de aire, empleando diferentes cepas de S. meliloti, El crecimiento bacteriano fue determinado por recuento de células viables y la concentración del exopolisacárido por precipitación con etanol. Se alcanzaron concentraciones máximas del orden de 1.10 (10) células viables/ml y de 11 g/l de polisacárido. Los estudios de crecimiento de plantas de alfalfa en cámara climatizada mostraron que se producía una reducción en el tiempo de aparición de nódulos de 10 a 4 días, cuando las mismas eran inoculadas con suspensiones diluidas 1/10, manteniendo las cepas sus propiedades simbióticas. (AU)

Producción de renina por Rhizomucor miehei NRRL 3169 / [Rennet production by Rhizomucor miehei NRRL 3169]

The production of rennet was studied, using different strains of the fungus Rhizomucor miehei. The selection and preservation of strains, type of growth, media design and operation conditions were evaluated. The experiments were carried out in Erlenmeyer flasks in rotary shaker at 250 rpm and 2.5 eccentricity, and in mechanically stirred fermentors of the New Brunswick type, at 30 degrees C. In the studies concerning strain selection, the best strain was Rhizomucor miehei NRRL 3169. The major titles of enzyme were obtained in batch process at 168 h, with 884 SU/ml, whereas in mechanically stirred fermentors the best value was 1160 SU/ml. These values were far more superior to former ones published by various experts.

Crecimiento y formación de polisacáridos de cepas de Sinorhizobium meliloti en un fermentador tipo air-lift. Influencia en la velocidad de nodulación en plantas de alfalfa. / [Growth and polysaccharide formation in Sinorhizobium meliloti strains in an air-lift-type fermentor. Effect on nodulation velocity in alfalfa plants]

In this paper the influence of the exopolysaccharides produced by Sinorhizobium meliloti strains on the nodulation rates in alfalfa plants has been considered. The experiments were performed in a rotary shaker and in an air-lift type fermentor. Different Sinorhizobium meliloti strains were used. Bacterial growth rates were determined by viable cell counts. Exopolysaccharide concentration was determined by precipitation with ethanol. It was observed that maximum cell concentration was in the order of 1 x 10(10) cell/ml and exopolysaccharide content was approximately 11 g/l. The experiments performed with alfalfa plants in a controlled environment chamber showed that, when inoculation was carried out with diluted suspensions (1/10), nodulation time was reduced from 10 to 4 days, while the strains retained their symbiotic properties.

Producción de renina por Rhizomucor miehei NRRL 3169. / [Rennet production by Rhizomucor miehei NRRL 3169]

The production of rennet was studied, using different strains of the fungus Rhizomucor miehei. The selection and preservation of strains, type of growth, media design and operation conditions were evaluated. The experiments were carried out in Erlenmeyer flasks in rotary shaker at 250 rpm and 2.5 eccentricity, and in mechanically stirred fermentors of the New Brunswick type, at 30 degrees C. In the studies concerning strain selection, the best strain was Rhizomucor miehei NRRL 3169. The major titles of enzyme were obtained in batch process at 168 h, with 884 SU/ml, whereas in mechanically stirred fermentors the best value was 1160 SU/ml. These values were far more superior to former ones published by various experts.

Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112 / Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.

Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112 / Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.(AU)

[Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112]. / Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112.

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.

Influencia del amaranto en la producción de alpha-amilasa empleando Aspergillus niger NRRL 3112. / [Influence of amaranth on the production of alpha-amylase using Aspergillus niger NRRL 3112]

In this paper the influence of the amaranth seed meal and the aeration conditions on the alpha-amylase production by Aspergillus niger NRRL 3112 were studied. The assays of selection of culture medium were carried out in a rotary shaker at 250 rpm and 2.5 cm stroke. The aeration conditions were studied in a mechanically stirred fermentor New Brunswick type. A concentration of alpha-amylase of 2750 U.Dun/ml was achieved at 120 h with a dry weight of 8.0 g/l, using a base medium with 5.0 g/l Amaranthus cruentus seed meal. In the experiment performed in a New Brunswick fermentor, the highest value was 2806 U.Dun/ml. This result was obtained after 120 h, operating at 300 rpm and an airflow of 1 l/l. min. in a limited dissolved oxygen concentration. It was determined that the increase in the agitation rate was not favorable to the enzyme production, despite that an increase was verified in the dissolved oxygen. The morphology of the microorganism, in long and ramified hyphae, was the critical factor to obtain higher levels of alpha-amylase.

Obtención de xantano a partir de Xanthomonas campestris B-1459 en fermentadores con agitación mecánica / [Isolation of xanthan from Xanthomonas campesteris B-1459 in mechanically agitated fermentors]

Xanthan production from Xanthomonas campestris was studied by a mechanically shaken fermentor. Influence of glucose concentration, aeration of culture media, rheology of broths and pH control was evaluated. Different aeration conditions based on variation of stirring rates were assayed. Substrate concentration was determined according to the Miller method, and polymer production was performed by the Cadmus method. The higher xanthan levels (i.e. 2.3

) were obtained at 750 rpm, with 1 v/v. min. In such conditions, viscosity ranges about 7000 cPoise and a low level of dissolved oxygen were detected in the culture medium. Xanthan production was influenced by the glucose concentration and the presence of amaranth within the culture medium. In the processes wherein an automatic control of pH was performed, the polymer concentration did not increase regarding to processes involving regular pH evolution.

[Isolation of xanthan from Xanthomonas campesteris B-1459 in mechanically agitated fermentors]. / Obtención de xantano a partir de Xanthomonas campestris B-1459 en fermentadores con agitación mecánica.

Xanthan production from Xanthomonas campestris was studied by a mechanically shaken fermentor. Influence of glucose concentration, aeration of culture media, rheology of broths and pH control was evaluated. Different aeration conditions based on variation of stirring rates were assayed. Substrate concentration was determined according to the Miller method, and polymer production was performed by the Cadmus method. The higher xanthan levels (i.e. 2.3%) were obtained at 750 rpm, with 1 v/v. min. In such conditions, viscosity ranges about 7000 cPoise and a low level of dissolved oxygen were detected in the culture medium. Xanthan production was influenced by the glucose concentration and the presence of amaranth within the culture medium. In the processes wherein an automatic control of pH was performed, the polymer concentration did not increase regarding to processes involving regular pH evolution.

Obtención de xantano a partir de Xanthomonas campestris B-1459 en fermentadores con agitación mecánica. / [Isolation of xanthan from Xanthomonas campesteris B-1459 in mechanically agitated fermentors]

Xanthan production from Xanthomonas campestris was studied by a mechanically shaken fermentor. Influence of glucose concentration, aeration of culture media, rheology of broths and pH control was evaluated. Different aeration conditions based on variation of stirring rates were assayed. Substrate concentration was determined according to the Miller method, and polymer production was performed by the Cadmus method. The higher xanthan levels (i.e. 2.3

) were obtained at 750 rpm, with 1 v/v. min. In such conditions, viscosity ranges about 7000 cPoise and a low level of dissolved oxygen were detected in the culture medium. Xanthan production was influenced by the glucose concentration and the presence of amaranth within the culture medium. In the processes wherein an automatic control of pH was performed, the polymer concentration did not increase regarding to processes involving regular pH evolution.

[Xanthan production by Xanthomonas campestris B-1459]. / Producción de xantano a partir de Xanthomonas campestris B-1459.

The production of xantano from Xanthomonas campestris B-1459 was analyzed. The experiments were performed in shaked flasks at 250 rpm and 2.5 cm eccentricity. Using a base modified medium it was possible to achieve xantano concentration of 35 g/l in 72 h of process. The modified medium contained glucose as carbon source, and yeast extract, meat peptone, malt extract and amaranth meal as growth factors and nitrogen sources, in a KH2PO4/K2HPO4 buffer.

Producción de xantano a partir de Xanthomonas campestris B-1459 / [Xanthan production by Xanthomonas campestris B-1459]

The production of xantano from Xanthomonas campestris B-1459 was analyzed. The experiments were performed in shaked flasks at 250 rpm and 2.5 cm eccentricity. Using a base modified medium it was possible to achieve xantano concentration of 35 g/l in 72 h of process. The modified medium contained glucose as carbon source, and yeast extract, meat peptone, malt extract and amaranth meal as growth factors and nitrogen sources, in a KH2PO4/K2HPO4 buffer.

Producción de xantano a partir de Xanthomonas campestris B-1459. / [Xanthan production by Xanthomonas campestris B-1459]

The production of xantano from Xanthomonas campestris B-1459 was analyzed. The experiments were performed in shaked flasks at 250 rpm and 2.5 cm eccentricity. Using a base modified medium it was possible to achieve xantano concentration of 35 g/l in 72 h of process. The modified medium contained glucose as carbon source, and yeast extract, meat peptone, malt extract and amaranth meal as growth factors and nitrogen sources, in a KH2PO4/K2HPO4 buffer.

[Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain]. / Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109.

The growth of Bradyrhizobium japonicum E-109 using cheese whey as carbon source was studied. The cheese whey was previously hydrolyzed by acid or enzymatic treatment with purified beta galactosidase or a crude extract from Kluyveromyces fragilis. The results obtained demonstrated that the use of the modified enzymatic hydrolyzed whey as carbon source allowed the growth of B. japonicum E-109 reaching a concentration of approximately 10(10) viable cells/ml. These results are considered of industrial value because the poluent power whey is greatly reduced.

Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109 / [Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain]

The growth of Bradyrhizobium japonicum E-109 using cheese whey as carbon source was studied. The cheese whey was previously hydrolyzed by acid or enzymatic treatment with purified beta galactosidase or a crude extract from Kluyveromyces fragilis. The results obtained demonstrated that the use of the modified enzymatic hydrolyzed whey as carbon source allowed the growth of B. japonicum E-109 reaching a concentration of approximately 10(10) viable cells/ml. These results are considered of industrial value because the poluent power whey is greatly reduced.

Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109. / [Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain]

The growth of Bradyrhizobium japonicum E-109 using cheese whey as carbon source was studied. The cheese whey was previously hydrolyzed by acid or enzymatic treatment with purified beta galactosidase or a crude extract from Kluyveromyces fragilis. The results obtained demonstrated that the use of the modified enzymatic hydrolyzed whey as carbon source allowed the growth of B. japonicum E-109 reaching a concentration of approximately 10(10) viable cells/ml. These results are considered of industrial value because the poluent power whey is greatly reduced.