The “as eaten” method to measure the Total Dietary Fibre content and an in vitro fermentation with colon bacteria were successfully coupled to see if fibre fractions have a prebiotic effect. Similar growth pattern for modified starch, FOS and GOS were observed (Fig A). The qPCR results indicate a significant stimulation of the growth of gut bacteria by FOS and GOS and in lesser extent by the modified starch (Fig.C). Future experiments will compare the qPCR data with metagenomic analysis of in vitro and in vivo experiments.
DOCUMENT
It is of utmost importance to collect organic waste from households as a separate waste stream. If collected separately, it could be used optimally to produce compost and biogas, it would not pollute fractions of materials that can be recovered from residual waste streams and it would not deteriorate the quality of some materials in residual waste (e.g. paper). In rural areas with separate organic waste collection systems, large quantities of organic waste are recovered. However, in the larger cities, only a small fraction of organic waste is recovered. In general, citizens dot not have space to store organic waste without nuisances of smell and/or flies. As this has been the cause of low organic waste collection rates, collection schemes have been cut, which created a further negative impact. Hence, additional efforts are required. There are some options to improve the organic waste recovery within the current system. Collection schemes might be improved, waste containers might be adapted to better suit the needs, and additional underground organic waste containers might be installed in residential neighbourhoods. There are persistent stories that separate organic waste collection makes no sense as the collectors just mix all municipal solid waste after collection, and incinerate it. Such stories might be fuelled by the practice that batches of contaminated organic waste are indeed incinerated. Trust in the system is important. Food waste is often regarded as unrein. Users might hate to store food waste in their kitchen that could attract insects, or the household pets. Hence, there is a challenge for socio-psychological research. This might also be supported by technology, e.g. organic waste storage devices and measures to improve waste separation in apartment buildings, such as separate chutes for waste fractions. Several cities have experimented with systems that collect organic wastes by the sewage system. By using a grinder, kitchen waste can be flushed into the sewage system, which in general produces biogas by the fermentation of sewage sludge. This is only a good option if the sewage is separated from the city drainage system, otherwise it might create water pollution. Another option might be to use grinders, that store the organic waste in a tank. This tank could be emptied regularly by a collection truck. Clearly, the preferred option depends on local conditions and culture. Besides, the density of the area, the type of sewage system and its biogas production, and the facilities that are already in place for organic waste collection are important parameters. In the paper, we will discuss the costs and benefits of future organic waste options and by discussing The Hague as an example.
DOCUMENT
In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
DOCUMENT
In the context of global efforts to increase sustainability and reduce CO2 emissions in the chemical industry, bio-based materials are receiving increasing attention as renewable alternatives to petroleum-based polymers. In this regard, Visolis has developed a bio-based platform centered around the efficient conversion of plant-derived sugars to mevalonolactone (MVL) via microbial fermentation. Subsequently, MVL is thermochemically converted to bio-monomers such as isoprene and 3-methyl-1,5-pentane diol, which are ultimately used in the production of polymer materials. Currently, the Visolis process has been optimized to use high-purity, industrial dextrose (glucose) as feedstock for their fermentation process. Dutch Sustainable Development (DSD) has developed a direct processing technology in which sugar beets are used for fermentation without first having to go through sugar extraction and refinery. The main exponent of this technology is their patented Betaprocess, in which the sugar beet is essentially exposed to heat and a mild vacuum explosion, opening the cell walls and releasing the sugar content. This Betaprocess has the potential to speed up current fermentation processes and lower feedstock-related costs. The aim of this project is to combine aforementioned technologies to enable the production of mevalonolactone using sucrose, present in crude sugar beet bray after Betaprocessing. To this end, Zuyd University of Applied Sciences (Zuyd) intends to collaborate with Visolis and DSD. Zuyd will utilize its experience in both (bio)chemical engineering and fermentation to optimize the process from sugar beet (pre)treatment to product recovery. Visolis and DSD will contribute their expertise in microbial engineering and low-cost sugar production. During this collaboration, students and professionals will work together at the Chemelot Innovation and Learning Labs (CHILL) on the Brightlands campus in Geleen. This collaboration will not only stimulate innovation and sustainable chemistry, but also provides starting professionals with valuable experience in this expanding field.
This project is aimed to identify stakeholders/partners active/interested in products based upon fermentation in the Northern Netherlands/Niedersachsen region, to create synergism and mutually elaborate the fermentation technology to stimulate economic growth and contribute to the circular/bio-based transition. Furthermore it is also aimed to stimulate and coordinate educational programs in the field of bioprocessing/fermentation in order to meet the requirements of industry (well-educated professionals).
Unwanted tomatoes represent ~20% of the European market, meaning that ~3 million metric tons of tomatoes are wasted every year. On a national scale, this translates to 7000 tons of tomato waste every year. Considering the challenge that food spillage represents worldwide and that the Netherlands wants to be circular by 2050, it is important to find a way to circularize these tomatoes back into the food chain. Moreover, tomatoes are the largest greenhouse crop in the Netherlands, which means that reducing the waste of this crop will positively and significantly affect the circularity and sustainability of the Dutch food system. A way to bring these tomatoes back into the food chain is through fermentation with lactic acid bacteria (LAB), which are already used in many food applications. In this project, we will assemble a unique new mix (co-culture) of LAB bacteria, which will lead to a stable fermented product with low sugar, low pH and a fresh taste, without compromising its nutritional value. This fermentation will prevent the contamination of the product with other microorganisms, providing the product with a prolonged shelf life, and will have a positive impact on the health of the consumers. Up until now, only non-fermented products have been produced from rejected tomatoes. This solution allows for an in-between product that can be used towards many different applications. This process will be upscaled to pilot scale with our consortium partners HAN BioCentre, Keep Food Simple, LLTB and Kramer B.V. The aim is to optimize the process and taste the end result of the different fermentations, so the end product is an attractive, circular, and tasty fermented tomato paste. These results will help to advance the circularity and sustainability of our food system, both at a national and European level.
