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The use of different fermentative approaches on paracoccus denitrificans: effect of high pressure and air availability on growth and metabolism

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dc.contributor.authorMota, Maria J.
dc.contributor.authorLopes, Rita P.
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorSousa, Sérgio
dc.contributor.authorGomes, Ana M.
dc.contributor.authorDelgadillo, Ivonne
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2020-07-01T11:34:02Z
dc.date.available2020-07-01T11:34:02Z
dc.date.issued2020
dc.description.abstractThe performance of fermentation under sub-lethal high pressure (HP) is a strategy for stimulation of microbial growth and/or improvement of fermentation titers, rates and yields. The present work intended to study the possibility of applying HP to Paracoccus denitrificans glycerol fermentation, considering that HP-fermentation usually involves some process constrains, such as limited air volumes. Consequently, the work was divided in two main goals: i) study the effects of air availability on P. denitrificans; ii) assess if the strain is able to grow and maintain metabolic activity under HP (10–35 MPa). Paracoccus denitrificans growth and metabolism were highly affected by air availability. Samples under higher air availability showed considerable cell growth, but no production of ethanol or organic acids. On the other hand, samples without air had lower cell growth, but active metabolic activity (with the production of ethanol and organic acids). Regarding the HP experiments, P. denitrificans was able to grow at 10, 25 and 35 MPa, but to a lower extent compared to atmospheric pressure. Application of HP promoted modifications in the production of ethanol, acetate and succinate, and the fermentative profile varied according to the pressure level. Overall, the present work demonstrated new metabolic features of P. denitrificans at atmospheric pressure and HP conditions. It also opened the way for further studies regarding P. denitrificans fermentation under HP, as well as utilization of this technology for other glycerol fermentations, in particular in the case of high requirements of air availability.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMota, M. J., Lopes, R. P., Pinto, C. A., Sousa, S., Gomes, A. M., Delgadillo, I., Saraiva, J. A. (2020). The use of different fermentative approaches on paracoccus denitrificans: effect of high pressure and air availability on growth and metabolism. Biocatalysis and Agricultural Biotechnology, art. n.º 101646pt_PT
dc.identifier.doi10.1016/j.bcab.2020.101646pt_PT
dc.identifier.issn1878-8181
dc.identifier.urihttp://hdl.handle.net/10400.14/30761
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNorte-01-0145-FEDER-000011-RL1–QUALIFOODpt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
dc.relationYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
dc.relationFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
dc.relationThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
dc.subjectFermentationpt_PT
dc.subjectGlycerolpt_PT
dc.subjectStresspt_PT
dc.subjectHigh pressurept_PT
dc.titleThe use of different fermentative approaches on paracoccus denitrificans: effect of high pressure and air availability on growth and metabolismpt_PT
dc.typejournal article
dspace.entity.typePublication
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oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleIMPROVED MICROBIAL FERMENTATION OF GLYCEROL FOR PRODUCTION OF NEW VALUE-ADDED PRODUCTS UNDER HIGH PRESSURE
oaire.awardTitleYOGURT PRODUCTION UNDER HIGH PRESSURE FOR POSSIBLE IMPROVEMENT OF THE PROCESS AND CREATION OF A NOVEL, SENSORIAL UNIQUE AND HIGHER FUNCTIONAL ACTIVITY TYPE OF YOGURT
oaire.awardTitleFunctional compounds from microalgal stress modulation: from production to gut microbiota modification
oaire.awardTitleThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F137036%2F2018/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.citation.titleBiocatalysis and Agricultural Biotechnologypt_PT
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person.familyNameGomes
person.familyNameDelgadillo
person.givenNameAna Maria
person.givenNameIvonne
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person.identifier.ciencia-idAA12-BFC1-B2E3
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rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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