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Related Concept Videos

Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
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States of Water01:23

States of Water

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Water exists in any one of the three classical states: solid (ice), liquid (water), and gas (steam or water vapor). The state of water depends on i) the intermolecular forces that draw molecules together and ii) the kinetic energy that leads to movements that pull them apart.
Water freezes when the intermolecular forces are greater than the kinetic energy. Unlike most other substances, water is less dense in its solid state than in its liquid state. This is because each water molecule can form...
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Metallic Solids02:37

Metallic Solids

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Metallic solids such as crystals of copper, aluminum, and iron are formed by metal atoms. The structure of metallic crystals is often described as a uniform distribution of atomic nuclei within a “sea” of delocalized electrons. The atoms within such a metallic solid are held together by a unique force known as metallic bonding that gives rise to many useful and varied bulk properties.
All metallic solids exhibit high thermal and electrical conductivity, metallic luster, and malleability....
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Structures of Solids02:22

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Solids in which the atoms, ions, or molecules are arranged in a definite repeating pattern are known as crystalline solids. Metals and ionic compounds typically form ordered, crystalline solids. A crystalline solid has a precise melting temperature because each atom or molecule of the same type is held in place with the same forces or energy. Amorphous solids or non-crystalline solids (or, sometimes, glasses) which lack an ordered internal structure and are randomly arranged. Substances that...
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Microbial Fermentation01:23

Microbial Fermentation

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Network Covalent Solids02:18

Network Covalent Solids

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Network covalent solids contain a three-dimensional network of covalently bonded atoms as found in the crystal structures of nonmetals like diamond, graphite, silicon, and some covalent compounds, such as silicon dioxide (sand) and silicon carbide (carborundum, the abrasive on sandpaper). Many minerals have networks of covalent bonds.
To break or to melt a covalent network solid, covalent bonds must be broken. Because covalent bonds are relatively strong, covalent network solids are typically...
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Preparation of High-Quality Fermented Fish Product
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Water dynamics during solid-state fermentation by Aspergillus oryzae YH6.

Guangyuan Jin1, Yang Zhu2, Arjen Rinzema2

  • 1State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China; Bioprocess Engineering, Wageningen University and Research, P.O. Box 16, 6700 AA Wageningen, The Netherlands.

Bioresource Technology
|January 19, 2019
PubMed
Summary

Monitoring water dynamics in solid-state fermentation is key. Nuclear magnetic resonance revealed how water content and distribution change during Aspergillus oryzae fermentation, offering insights for process control.

Keywords:
Aspergillus oryzaeNuclear magnetic resonance (NMR)Solid-state fermentationWater activityWater dynamics

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Quantitative Analysis of Aspergillus nidulans Growth Rate using Live Microscopy and Open-Source Software
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Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Water dynamics are critical for microbial growth and reactions in solid-state fermentation (SSF).
  • Quantifying and measuring water behavior within solid substrates during SSF remains challenging.
  • Understanding water's role is essential for optimizing processes like Qu or Koji preparation.

Purpose of the Study:

  • To monitor and characterize water dynamics during Aspergillus oryzae YH6 fermentation on wheat using nuclear magnetic resonance (NMR).
  • To investigate changes in overall water content, water activity, and water states (bound, immobilized, free) during SSF.
  • To analyze the spatial distribution of water within the substrate matrix over time.

Main Methods:

  • Solid-state fermentation of Aspergillus oryzae YH6 on wheat in a model system.
  • Nuclear magnetic resonance (NMR) spectroscopy for in-situ monitoring of water dynamics.
  • Measurement of overall water content, water activity, and water states.

Main Results:

  • Overall water content decreased from 0.84 to 0.36 g/g, and water activity dropped from 0.99 to 0.93.
  • Water shifted towards a more 'bound' state, with distinct changes in bound, immobilized, and free water fractions.
  • Internal water reduction was faster in both radial and axial directions within the substrate.

Conclusions:

  • NMR is effective for monitoring water dynamics in SSF processes.
  • Characterizing water state changes and spatial distribution provides crucial data for process optimization.
  • Findings lay the groundwork for improved control of water in SSF for applications like Qu and Koji production.