LAPSE:2019.0553
Published Article
LAPSE:2019.0553
Comparison of Three Deoxidation Agents for Ozonated Broths Used in Anaerobic Biotechnological Processes
May 16, 2019
Anaerobic fermentation of organic compounds is used in many biotechnological processes and has been the subject of much research. A variety of process conditions and different growth media can be used to obtain microbial metabolites. The media must be free from contamination before fermentation. Sterilization is most often achieved by applying heat or other treatments, such as ozonation. Sterilization of liquid media using ozone can be very beneficial, but this method introduces high concentrations of residual oxygen, which inhibit anaerobic processes. Deoxidation is therefore necessary to remove the oxygen from ozonated broths. This study evaluates the effectiveness of three deoxidation agents for two kinds of fermentation media based on malt or molasses: ultrasound, iron(II) sulfate, and Metschnikowia sp. yeast. The time needed for deoxidation varied, depending on the kind of broth and the deoxidation agent. In general, the dynamics of oxygen removal were faster in malt broth. A comparative analysis showed that yeast biomass was the most effective agent, achieving deoxidation in the shortest time. Moreover, the fully deoxidated broth was supplemented with yeast biomass, which is rich in biogenic substrates, expressed as a protein content of 0.13⁻0.73 g/L. Application of Metschnikowia sp. may therefore be considered as an effective strategy for simultaneous deoxidation and nutrient supplementation of broths used in anaerobic biotechnological processes.
Keywords
deoxidation, iron sulfate, Metschnikowia sp., ozonation, ultrasound
Subject
Suggested Citation
Pawlikowska E, Domanski J, Dziugan P, Berlowska J, Cieciura-Wloch W, Smigielski K, Kregiel D. Comparison of Three Deoxidation Agents for Ozonated Broths Used in Anaerobic Biotechnological Processes. (2019). LAPSE:2019.0553
Author Affiliations
Pawlikowska E: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland [ORCID]
Domanski J: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland [ORCID]
Dziugan P: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland
Berlowska J: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland [ORCID]
Cieciura-Wloch W: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland [ORCID]
Smigielski K: Institute of Food Chemistry, Faculty of Biotechnology and Food Science, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
Kregiel D: Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Science, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland [ORCID]
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Journal Name
Processes
Volume
7
Issue
2
Article Number
E65
Year
2019
Publication Date
2019-01-29
Published Version
ISSN
2227-9717
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Original Submission
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PII: pr7020065, Publication Type: Journal Article
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LAPSE:2019.0553
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doi:10.3390/pr7020065
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May 16, 2019
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CC BY 4.0
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May 16, 2019
 
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May 16, 2019
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Original Submitter
Calvin Tsay
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