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The production of pigments using single cell microorganisms is gaining traction as a sustainable alternative to conventional syntheses, which rely, in no negligible proportions, on petrochemicals. In addition to depending on petroleum, these syntheses involved the use of toxic organic solvents, which may be inadequately disposed of across a range of industries, thus compounding the deleterious effects of fossil fuel exploitation. Literature suggests that notable research efforts in the area of sustainable pigment production using single cell microorganisms are focused on the production of pigments coveted for their interesting qualities, which transcend their mere capacity to dye various fabrics both natural and synthetic. As interest in sustainable pigment biosynthesis grows, the need to devise effective and efficient cell disruption processes becomes more pressing given that the viability of pigment biosynthesis is not only dependent on microorganisms’ yield in terms of production, but also on researchers’ ability to recover them. This review chiefly reports findings as to mechanical cell disruption methods, used individually or in various combinations, and their aptitude to recover biosynthetic pigments.
Georgio Nemer; Nicolas Louka; Eugène Vorobiev; Dominique Salameh; Jean-Marc Nicaud; Richard Maroun; Mohamed Koubaa. Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review. Fermentation 2021, 7, 36 .
AMA StyleGeorgio Nemer, Nicolas Louka, Eugène Vorobiev, Dominique Salameh, Jean-Marc Nicaud, Richard Maroun, Mohamed Koubaa. Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review. Fermentation. 2021; 7 (1):36.
Chicago/Turabian StyleGeorgio Nemer; Nicolas Louka; Eugène Vorobiev; Dominique Salameh; Jean-Marc Nicaud; Richard Maroun; Mohamed Koubaa. 2021. "Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review." Fermentation 7, no. 1: 36.
This study investigates the feasibility of producing ethanol from date palm seeds. The chemical compositions of three varieties of date seeds were first studied, showing mainly the presence of cellulose and hemicellulose. Ethanol was produced after a pre-treatment of date seeds using acid hydrolysis to extract the cellulosic fraction and to remove the lignin. Producing ethanol by fermentation was performed using the yeast Saccharomyces cerevisiae for 24 h, during which ethanol yield, biomass concentration, and total reducing sugars were recorded. The results obtained showed that the sugar content decreased over time, while ethanol production increased. Indeed, date seeds gave the highest ethanol concentration of 21.57 g/L after 6 h of alcoholic fermentation. These findings proved the feasibility of producing ethanol from date seeds.
Fatma Bouaziz; Amal Ben Abdeddayem; Mohamed Koubaa; Francisco J. Barba; Khawla Ben Jeddou; Imen Kacem; Raoudha Ellouz Ghorbel; Semia Ellouz Chaabouni. Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae. Separations 2020, 7, 67 .
AMA StyleFatma Bouaziz, Amal Ben Abdeddayem, Mohamed Koubaa, Francisco J. Barba, Khawla Ben Jeddou, Imen Kacem, Raoudha Ellouz Ghorbel, Semia Ellouz Chaabouni. Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae. Separations. 2020; 7 (4):67.
Chicago/Turabian StyleFatma Bouaziz; Amal Ben Abdeddayem; Mohamed Koubaa; Francisco J. Barba; Khawla Ben Jeddou; Imen Kacem; Raoudha Ellouz Ghorbel; Semia Ellouz Chaabouni. 2020. "Bioethanol Production from Date Seed Cellulosic Fraction Using Saccharomyces cerevisiae." Separations 7, no. 4: 67.
Pyrolysis of pine wood sawdust was carried out using microwave-heating technology in the presence of activated carbon (AC). Experimental conditions were of 20 min processing time, 10 wt.% of AC, and a microwave power varying from 100 to 800 W. The results obtained showed that the microwave absorber allowed increasing the bio-oil yield up to 2 folds by reducing the charcoal fraction. The maximum temperature reached was 505 °C at 800 W. The higher heating values (HHV) of the solid residues ranged from 17.6 to 30.3 MJ/kg. The highest HHV was obtained for the sample heated at 800 W with 10 wt.% of AC, which was 33% higher than the non-charged sample heated at the same power. Furthermore, the addition of AC allowed showing the probable catalytic effect of the AC in the charged sample pyrolysis bio-oils.
Anissa Khelfa; Filipe Augusto Rodrigues; Mohamed Koubaa; Eugène Vorobiev. Microwave-Assisted Pyrolysis of Pine Wood Sawdust Mixed with Activated Carbon for Bio-Oil and Bio-Char Production. Processes 2020, 8, 1437 .
AMA StyleAnissa Khelfa, Filipe Augusto Rodrigues, Mohamed Koubaa, Eugène Vorobiev. Microwave-Assisted Pyrolysis of Pine Wood Sawdust Mixed with Activated Carbon for Bio-Oil and Bio-Char Production. Processes. 2020; 8 (11):1437.
Chicago/Turabian StyleAnissa Khelfa; Filipe Augusto Rodrigues; Mohamed Koubaa; Eugène Vorobiev. 2020. "Microwave-Assisted Pyrolysis of Pine Wood Sawdust Mixed with Activated Carbon for Bio-Oil and Bio-Char Production." Processes 8, no. 11: 1437.
The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60–428 V cm−1) were then applied to the culture medium to study the impact of PEF on the cells’ behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates µ, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm−1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.
Kaidi Peng; Mohamed Koubaa; Olivier Bals; Eugène Vorobiev. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods 2020, 9, 1146 .
AMA StyleKaidi Peng, Mohamed Koubaa, Olivier Bals, Eugène Vorobiev. Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus. Foods. 2020; 9 (9):1146.
Chicago/Turabian StyleKaidi Peng; Mohamed Koubaa; Olivier Bals; Eugène Vorobiev. 2020. "Effect of Pulsed Electric Fields on the Growth and Acidification Kinetics of Lactobacillus delbrueckii Subsp. bulgaricus." Foods 9, no. 9: 1146.
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
Marina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review. Molecules 2020, 25, 3698 .
AMA StyleMarina Al Daccache, Mohamed Koubaa, Richard G. Maroun, Dominique Salameh, Nicolas Louka, Eugène Vorobiev. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review. Molecules. 2020; 25 (16):3698.
Chicago/Turabian StyleMarina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. 2020. "Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review." Molecules 25, no. 16: 3698.
Lactic acid bacteria (LAB) have a long history of applications in the food industry for fermentation and preservation. This feature is due to their metabolic products that can improve the nutritional and sensory characteristics of foods as well as their antimicrobial compounds that contribute to extend the shelf life of food products. Some emerging technologies including pulsed electric fields (PEF), power ultrasound (US), high-pressure processing (HPP), ultraviolet (UV), and microwave (MW) have attracted great attention for their implementation in the food industry as mild processing technologies. They have the advantage of efficiently inactivating the microorganisms, along with maintaining the fresh attributes of the food products. When applied at a sub-lethal level, these technologies present the potential to enhance several processes, such as improved microbial growth and fermentation conditions, as well as modified metabolic properties of LAB. This review covers the characteristics of LAB and their applications in the food industry. It discusses the impacts of emerging technologies on these microorganisms, with a special focus on microbial inactivation, growth stimulation, and improvement of the beneficial features of LAB by emerging technologies.
Kaidi Peng; Mohamed Koubaa; Olivier Bals; Eugène Vorobiev. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Research International 2020, 137, 109544 .
AMA StyleKaidi Peng, Mohamed Koubaa, Olivier Bals, Eugène Vorobiev. Recent insights in the impact of emerging technologies on lactic acid bacteria: A review. Food Research International. 2020; 137 ():109544.
Chicago/Turabian StyleKaidi Peng; Mohamed Koubaa; Olivier Bals; Eugène Vorobiev. 2020. "Recent insights in the impact of emerging technologies on lactic acid bacteria: A review." Food Research International 137, no. : 109544.
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.
Fatma Bouaziz; Amal Ben Abdeddayem; Mohamed Koubaa; Raoudha Ellouz Ghorbel; Semia Ellouz Chaabouni. Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods 2020, 9, 737 .
AMA StyleFatma Bouaziz, Amal Ben Abdeddayem, Mohamed Koubaa, Raoudha Ellouz Ghorbel, Semia Ellouz Chaabouni. Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods. 2020; 9 (6):737.
Chicago/Turabian StyleFatma Bouaziz; Amal Ben Abdeddayem; Mohamed Koubaa; Raoudha Ellouz Ghorbel; Semia Ellouz Chaabouni. 2020. "Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread." Foods 9, no. 6: 737.
In this study, the optimization of ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds was conducted. A 10‐min sonication (tu) pre‐treatment (≈60 W) accelerated the extraction kinetics and intensified the polyphenol recovery from peels and seeds. Ultrasound pre‐treatment permitted the selective recovery of polyphenols from peels by maintaining a constant concentration of the total soluble matter (°Brix) before and after sonication. Two different near‐linear correlations were found between soluble matter and polyphenol extraction for the peels’ and the seeds’ extracts. Luminescence emission spectra showed significant differences between peels and seeds extracts (tu = 10 min then diffusion for 200 min) below 450 nm and above 600 nm. Ultrasound pre‐treatment enhanced the quantity of the extracted molecules from peels and seeds without affecting their diversity. The optimal ultrasound pre‐treatment duration was 10 min, since it ameliorated the polyphenol extraction compared to 5 min, and gave the same yield as 20 min. Practical applications Pomegranate fruits are valuable sources of bioactive compounds (vitamins, antioxidants, flavonoids, and tannins). Their processing results in the formation of byproducts containing peels (78%) and seeds (22%), discarded as waste by the food industry. Pomegranate peels and seeds are rich sources of polyphenols that have high antioxidant, anti‐inflammatory, anti‐allergic, antimutagenic, and anticancer properties. Ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds can be used as a “green” technique to intensify the extraction of polyphenols from pomegranate byproducts. An optimized sonication time can prevent the degradation of the bioactive compounds and enhance the extraction of selective polyphenols from pomegranate peels and seeds. The extracts will then be spray dried to obtain highly bioactive powder with many industrial applications.
Hiba N. Rajha; Mohamed Koubaa; Nadia Boussetta; Richard G. Maroun; Nicolas Louka; Nikolaï Lebovka; Eugène Vorobiev. Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds. Journal of Food Processing and Preservation 2020, 44, 1 .
AMA StyleHiba N. Rajha, Mohamed Koubaa, Nadia Boussetta, Richard G. Maroun, Nicolas Louka, Nikolaï Lebovka, Eugène Vorobiev. Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds. Journal of Food Processing and Preservation. 2020; 44 (7):1.
Chicago/Turabian StyleHiba N. Rajha; Mohamed Koubaa; Nadia Boussetta; Richard G. Maroun; Nicolas Louka; Nikolaï Lebovka; Eugène Vorobiev. 2020. "Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds." Journal of Food Processing and Preservation 44, no. 7: 1.
In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.
Leila Soua; Mohamed Koubaa; Francisco J. Barba; Jawhar Fakhfakh; Hanen Kolsi Ghamgui; Semia Ellouz Chaabouni. Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity. Molecules 2020, 25, 2210 .
AMA StyleLeila Soua, Mohamed Koubaa, Francisco J. Barba, Jawhar Fakhfakh, Hanen Kolsi Ghamgui, Semia Ellouz Chaabouni. Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity. Molecules. 2020; 25 (9):2210.
Chicago/Turabian StyleLeila Soua; Mohamed Koubaa; Francisco J. Barba; Jawhar Fakhfakh; Hanen Kolsi Ghamgui; Semia Ellouz Chaabouni. 2020. "Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity." Molecules 25, no. 9: 2210.
In the present research work, the physicochemical and fermentative properties of the “Ace spur” apple variety, obtained from a Lebanese farm, and the “Kermerrien” variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the “Ace spur” apple juice was then evaluated using the yeast strain Hanseniaspora sp., a major yeast found during the spontaneous fermentation of apples. “Ace spur” apples contained more sugars while the “Kermerrien” cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (v/v) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.
Marina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast. Fermentation 2020, 6, 32 .
AMA StyleMarina Al Daccache, Mohamed Koubaa, Richard G. Maroun, Dominique Salameh, Nicolas Louka, Eugène Vorobiev. Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast. Fermentation. 2020; 6 (1):32.
Chicago/Turabian StyleMarina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. 2020. "Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast." Fermentation 6, no. 1: 32.
Single cell oils have been considered as potential replacers of plant and animal oils, and are mainly produced by yeasts, molds, and algae. Oleaginous yeasts have taken special attention due to the similarity of their metabolism with that of higher plants, and the numerous genetic tools available for their modification. However, a special need has been reported for efficient cell disruption technology due to the rigidity of their cell wall compared to other biological ones. This makes the conventional maceration for oil recovery usually incomplete. Several mechanical and non-mechanical cell disruption technologies have been reported in the literature and are summarized in this review. A special focus is given for bead milling, high-pressure homogenization, ultrasound-, and microwave-assisted extraction. Their advantages and limitations, as well as the future potential strategies for oil recovery from oleaginous yeasts, are discussed.
Mohamed Koubaa; Nabila Imatoukene; Lucie Drévillon; Eugène Vorobiev. Current insights in yeast cell disruption technologies for oil recovery: A review. Chemical Engineering and Processing: Process Intensification 2020, 150, 107868 .
AMA StyleMohamed Koubaa, Nabila Imatoukene, Lucie Drévillon, Eugène Vorobiev. Current insights in yeast cell disruption technologies for oil recovery: A review. Chemical Engineering and Processing: Process Intensification. 2020; 150 ():107868.
Chicago/Turabian StyleMohamed Koubaa; Nabila Imatoukene; Lucie Drévillon; Eugène Vorobiev. 2020. "Current insights in yeast cell disruption technologies for oil recovery: A review." Chemical Engineering and Processing: Process Intensification 150, no. : 107868.
The present work studies the impact of low-intensity ultrasound (US) on Hanseniaspora sp. yeast fermentations. The effect of pulse duration and growth phase on US application was first evaluated using a synthetic medium. The optimal conditions were then applied to apple juice US-assisted fermentation. An US treatment chamber was first designed to allow the recycling of the culture medium. The optimal US pulse duration on the yeast growth rate was of 0.5 s followed by 6 s rest period, and during 6 h of both Lag and Log phases. These US parameters led to a faster consumption of glucose in the medium during the fermentation, compared to the untreated culture. The impact of US was also depending on the growth phase, showing higher sensitivity of the yeast to US during the Lag phase rather than the Log phase. US-assisted fermentation of apple juice showed a significant increase in biomass growth and glucose consumption, along with a significant decrease in the ethanol yield. The fastest growth kinetic (by 52%), and the highest ethanol reduction (by 0.55% (v, v)) were obtained for the treatment during the first 12 h of fermentation, thereby, the stationary phase was reached faster, and the maximum biomass growth rate was 10 folds higher compared to the untreated culture. The results obtained in this study demonstrated the promising efficiency of US-assisted fermentation in stimulating the biomass growth and reducing the ethanol content in alcoholic beverages.
Marina Al Daccache; Mohamed Koubaa; Dominique Salameh; Richard G. Maroun; Nicolas Louka; Eugène Vorobiev. Ultrasound-assisted fermentation for cider production from Lebanese apples. Ultrasonics Sonochemistry 2019, 63, 104952 .
AMA StyleMarina Al Daccache, Mohamed Koubaa, Dominique Salameh, Richard G. Maroun, Nicolas Louka, Eugène Vorobiev. Ultrasound-assisted fermentation for cider production from Lebanese apples. Ultrasonics Sonochemistry. 2019; 63 ():104952.
Chicago/Turabian StyleMarina Al Daccache; Mohamed Koubaa; Dominique Salameh; Richard G. Maroun; Nicolas Louka; Eugène Vorobiev. 2019. "Ultrasound-assisted fermentation for cider production from Lebanese apples." Ultrasonics Sonochemistry 63, no. : 104952.
Hanseniaspora sp. yeast was stimulated using pulsed electric field (PEF) during the different fermentation phases. The impact of PEF parameters on the growth rate and substrate consumption was studied. The PEF intensities chosen for this study were mainly in the range of 72–285 V cm−1. A PEF treatment chamber was designed for this study with a ratio of 1:50 between the volume of the fermenter and the volume of the chamber. It allows the recycling of the culture medium using a peristaltic pump, and the yeast treatment by PEF during the fermentation. The continuous circulation of the medium allows avoiding the increase of the temperature inside the fermenter, the cell aggregation, as well as the agitation and the scale-up issues that are associated with the PEF treatment of the entire volume in batch mode. The maximal yeast growth rate was obtained using an electric field strength of 285 V cm−1 applied during both Lag and early exponential phase, and Log phase. This observation was accompanied by a faster consumption of glucose in the medium during the fermentation. Besides, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the Lag and early exponential phase than the Log phase. The results obtained exposed the great benefit of stimulating Hanseniaspora sp. yeast using moderate PEF as it reduces the fermentation time along with increasing the biomass concentration.
Marina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples. Food Research International 2019, 129, 108840 .
AMA StyleMarina Al Daccache, Mohamed Koubaa, Richard G. Maroun, Dominique Salameh, Nicolas Louka, Eugène Vorobiev. Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples. Food Research International. 2019; 129 ():108840.
Chicago/Turabian StyleMarina Al Daccache; Mohamed Koubaa; Richard G. Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev. 2019. "Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples." Food Research International 129, no. : 108840.
The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/cm. A significant increase (p < 0.05) in the biomass growth was observed during all the treatments along with a significant decrease (p < 0.05) in the ethanol yield. The optimal impact of PEF on ethanol reduction by 1.6% (v, v) was obtained during the treatment of the pre-culture for 6 h. The greatest rate was observed for the treatment during the first 12 h of the fermentation. During this fermentation performed at 28 °C under agitation at 250 rpm, the time to reach the stationary phase was reduced by 10 h, and the maximum biomass growth rate was ten-fold higher than that of the control. In addition, the sensitivity of Hanseniaspora sp. yeast to PEF treatment was more pronounced during the lag phase rather than the log phase in term of shortening the fermentation time, and reducing the ethanol content. The results obtained here demonstrated the promising efficiency of stimulated yeast by PEF in reducing the ethanol content in fermented alcoholic beverages.
Marina Al Daccache; Mohamed Koubaa; Dominique Salameh; Eugène Vorobiev; Richard G. Maroun; Nicolas Louka. Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider. Innovative Food Science & Emerging Technologies 2019, 59, 102258 .
AMA StyleMarina Al Daccache, Mohamed Koubaa, Dominique Salameh, Eugène Vorobiev, Richard G. Maroun, Nicolas Louka. Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider. Innovative Food Science & Emerging Technologies. 2019; 59 ():102258.
Chicago/Turabian StyleMarina Al Daccache; Mohamed Koubaa; Dominique Salameh; Eugène Vorobiev; Richard G. Maroun; Nicolas Louka. 2019. "Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider." Innovative Food Science & Emerging Technologies 59, no. : 102258.
This work aims to investigate the efficiency of bead milling combined or not with high-pressure homogenization on the cell disruption and lipid recovery from Yarrowia lipolytica oleaginous yeast. First, a simulation study involving the use of the Hansen solubility parameters’ approach was performed in order to identify, among 41 conventional and “green” solvents, the most promising ones that are able to replace n-hexane for lipid recovery from Y. lipolytica biomass. The results obtained showed that the pre-treatment involving both high-pressure homogenization and bead milling applied sequentially was more performant than that involving bead milling alone. In addition, bead-milling parameters were optimized showing an optimal bead size of 4.9 mm and a processing time of 30 s. Among the tested solvents, isoamyl acetate was selected as the most appropriate “green” solvent, maximizing the lipid extraction, compared to n-hexane. Despite the better performance of the dry route compared to the wet one, promising results were obtained towards 1) minimizing the energy consumed and 2) replacing n-hexane by “green” solvents for lipid recovery from Y. lipolytica yeast.
Nabila Imatoukene; Mohamed Koubaa; Emile Perdrix; Mohammed Benali; Eugène Vorobiev. Combination of cell disruption technologies for lipid recovery from dry and wet biomass of Yarrowia lipolytica and using green solvents. Process Biochemistry 2019, 90, 139 -147.
AMA StyleNabila Imatoukene, Mohamed Koubaa, Emile Perdrix, Mohammed Benali, Eugène Vorobiev. Combination of cell disruption technologies for lipid recovery from dry and wet biomass of Yarrowia lipolytica and using green solvents. Process Biochemistry. 2019; 90 ():139-147.
Chicago/Turabian StyleNabila Imatoukene; Mohamed Koubaa; Emile Perdrix; Mohammed Benali; Eugène Vorobiev. 2019. "Combination of cell disruption technologies for lipid recovery from dry and wet biomass of Yarrowia lipolytica and using green solvents." Process Biochemistry 90, no. : 139-147.
Enhancing fatty acid synthesis (FAS) in maize (Zea mays) has tremendous potential nutritional and economic benefits due to the rapidly growing demand for vegetable oil. In maize kernels, the endosperm and the embryo are the main sites for synthesis and accumulation of starch and oil, respectively. So far, breeding efforts to achieve elevated oil content in maize have resulted in smaller endosperms and therefore lower yield. Directly changing their carbon metabolism may be the key to increasing oil content in maize kernels without affecting yield. To test this hypothesis, the intracellular metabolite levels were compared in maize embryos from two different maize lines, ALEXHO S K SYNTHETIC (Alex) and LH59, which accumulate 48% and 34% of oil, respectively. Comparative metabolomics highlighted the metabolites and pathways that were active in the embryos and important for oil production. The contribution of each pathway to FAS in terms of carbon, reductant, and energy provision was assessed by measuring the carbon flow through the metabolic network (13C-metabolic flux analysis) in developing Alex embryos to build a map of carbon flow through the central metabolism. This approach combined mathematical modeling with biochemical quantification to identify metabolic bottlenecks in FAS in maize embryos. This study describes a combination of innovative tools that will pave the way for controlling seed composition in important food crops.
Jean-Christophe Cocuron; Mohamed Koubaa; Rebecca Kimmelfield; Zacchary Ross; Ana Paula Alonso. A Combined Metabolomics and Fluxomics Analysis Identifies Steps Limiting Oil Synthesis in Maize Embryos. Plant Physiology 2019, 181, 961 -975.
AMA StyleJean-Christophe Cocuron, Mohamed Koubaa, Rebecca Kimmelfield, Zacchary Ross, Ana Paula Alonso. A Combined Metabolomics and Fluxomics Analysis Identifies Steps Limiting Oil Synthesis in Maize Embryos. Plant Physiology. 2019; 181 (3):961-975.
Chicago/Turabian StyleJean-Christophe Cocuron; Mohamed Koubaa; Rebecca Kimmelfield; Zacchary Ross; Ana Paula Alonso. 2019. "A Combined Metabolomics and Fluxomics Analysis Identifies Steps Limiting Oil Synthesis in Maize Embryos." Plant Physiology 181, no. 3: 961-975.
Lucie Drévillon; Mohamed Koubaa; Jean-Marc Nicaud; Eugène Vorobiev. Cell disruption pre-treatments towards an effective recovery of oil from Yarrowia lipolytica oleaginous yeast. Biomass and Bioenergy 2019, 128, 1 .
AMA StyleLucie Drévillon, Mohamed Koubaa, Jean-Marc Nicaud, Eugène Vorobiev. Cell disruption pre-treatments towards an effective recovery of oil from Yarrowia lipolytica oleaginous yeast. Biomass and Bioenergy. 2019; 128 ():1.
Chicago/Turabian StyleLucie Drévillon; Mohamed Koubaa; Jean-Marc Nicaud; Eugène Vorobiev. 2019. "Cell disruption pre-treatments towards an effective recovery of oil from Yarrowia lipolytica oleaginous yeast." Biomass and Bioenergy 128, no. : 1.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties in addition to many other health-related benefits. Recent efforts have been focused on amplifying GABA production using different chemical processes from various bio-based or non-chemical precursors. In this chapter, the chemical synthesis of GABA from γ-butyrolactone (GBL), γ-halobutyronitrile, 2-bromopropanoic acid, and glutaric anhydride will be highlighted. Moreover, the production of GABA by plants and microorganisms as well as the extraction, purification methods and potential health benefits will be discussed.
Mohamed Koubaa; Frédéric Delbecq; Shahin Roohinejad; Kumar Mallikarjunan. Gamma-Aminobutyric Acid. Encyclopedia of Food Chemistry 2019, 528 -534.
AMA StyleMohamed Koubaa, Frédéric Delbecq, Shahin Roohinejad, Kumar Mallikarjunan. Gamma-Aminobutyric Acid. Encyclopedia of Food Chemistry. 2019; ():528-534.
Chicago/Turabian StyleMohamed Koubaa; Frédéric Delbecq; Shahin Roohinejad; Kumar Mallikarjunan. 2019. "Gamma-Aminobutyric Acid." Encyclopedia of Food Chemistry , no. : 528-534.
Mohamed Koubaa; Shahin Roohinejad; Tanyaradzwa E. Mungure; Bekhit Alaa El-Din; Ralf Greiner; Kumar Mallikarjunan. Effect of Emerging Processing Technologies on Maillard Reactions. Encyclopedia of Food Chemistry 2019, 76 -82.
AMA StyleMohamed Koubaa, Shahin Roohinejad, Tanyaradzwa E. Mungure, Bekhit Alaa El-Din, Ralf Greiner, Kumar Mallikarjunan. Effect of Emerging Processing Technologies on Maillard Reactions. Encyclopedia of Food Chemistry. 2019; ():76-82.
Chicago/Turabian StyleMohamed Koubaa; Shahin Roohinejad; Tanyaradzwa E. Mungure; Bekhit Alaa El-Din; Ralf Greiner; Kumar Mallikarjunan. 2019. "Effect of Emerging Processing Technologies on Maillard Reactions." Encyclopedia of Food Chemistry , no. : 76-82.
Mohamed Koubaa; Francisco J. Barba; Shahin Roohinejad; Jorge Saraiva; Jose Manuel Lorenzo. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques. Food Research International 2018, 115, 552 -553.
AMA StyleMohamed Koubaa, Francisco J. Barba, Shahin Roohinejad, Jorge Saraiva, Jose Manuel Lorenzo. New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques. Food Research International. 2018; 115 ():552-553.
Chicago/Turabian StyleMohamed Koubaa; Francisco J. Barba; Shahin Roohinejad; Jorge Saraiva; Jose Manuel Lorenzo. 2018. "New challenges and opportunities of food fermentation processes: Application of conventional and innovative techniques." Food Research International 115, no. : 552-553.