Assessing oxygen limiting fermentation conditions for 2,3-butanediol production from Paenibacillus polymyxa

Cannabis sativa (hemp) is a fiber crop that has historically been used for manufacturing textiles. Recently, limitations on cultivating industrial hemp in the United States have been lifted, as hemp has been reclassified as an agricultural commodity with the potential to serve as a bioenergy crop. This work used liquid nitrogen (LN 2 ) to cryo-mill hemp (CMH) before NaOH chemical pretreatment. Pretreatments were conducted at 10% (w/v) solids loading with NaOH loadings ranging from 0 to 0.4 g of NaOH/g of dry biomass. Increasing NaOH chemical loading removed up to 80% percent of the original hemicellulose, but delignification leveled off around 20% even at the highest NaOH loadings. Moderate NaOH pretreatment conditions (0.1 to 0.2 g of NaOH/g of dry biomass) provided optimal conditions for sugar recovery following enzymatic hydrolysis with glucan yields approaching 90% and xylan yields at 80%. Pretreated CMH hydrolysate was fermented by Paenibacillus polymyxa to produce 2,3-butanediol (2,3-BDO). Under anoxic conditions, P. polymyxa generated 19 g/L of 2,3-BDO without conversion into acetoin. Aerobic fermentations produced 2,3-BDO titers near 13 g/L after 24 h, however, the resulting 2,3-BDO was converted to acetoin reaching around 9 g/L after 144 h.

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Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Bongaerts,

Bouchez,

De Roos

et al. 2024

Appl Environ Microbiol

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The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte . Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus , and Acetobacter lambici ) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus , Lentilactobacillus buchneri , and Lactobacillus acetotolerans , while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production. IMPORTANCE Gueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.

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Assessing oxygen limiting fermentation conditions for 2,3-butanediol production from Paenibacillus polymyxa

Cited by 4 publications

References 28 publications

Sustainable production of optically pure platform chemical bio-based (R,R)−2,3-butanediol from sugarcane molasses in a low-cost salt medium

Sustainable production of optically pure platform chemical bio-based (R,R)−2,3-butanediol from sugarcane molasses in a low-cost salt medium

Hemp Cryo-milling and the Impact of Alkaline Pretreatment on Biochemical Conversion

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

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