References of "Destain, Jacqueline"
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See detailImprovement of xylanase production by Penicillium canescens 10-10c in solid-state fermentation
Assamoi, antoine; Delvigne, Frank ULg; Aldric, Jean-Marc ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008)

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See detailEthanolic fermentation as a tool for high added value products purification from biomass
Destain, Jacqueline ULg; Laurent, Pascal ULg; Thonart, Philippe ULg et al

Poster (2008)

The biorefinery concept implies the development of processes in order to valorise the whole part of a crop. In this concept, white biotechnologies are usually considered for the production of new ... [more ▼]

The biorefinery concept implies the development of processes in order to valorise the whole part of a crop. In this concept, white biotechnologies are usually considered for the production of new compounds or compounds actually derived from the oil industry. For example, interest in ethanolic fermentation is growing nowadays, mainly for its energetic applications, starting from starch or saccharose. Biorefinery integrating lignocellulosic materials are under development. Whatever the initial substrate may be, wet technologies would produce sugars and other soluble materials from the biomass. Different results could be expected:most of the hydrolysates molecules are used by the microorganisms;some molecules could be inhibitors for the fermentation;some molecules are "indifferent ones" and could be concentrated by the fermentation proccess followed by distillation. In the latest case, these molecules are concentrated in the residual medium and could be more easily recuperated. An example of this exists in the production of ethanol from beet. The different juices (diffusion, clarified, ...) contain molecules such as raffinose, glutamine, betaine, saponins or pectic materials. Some products are used by the yeasts and other are concentrated. Our purpose is to summary the results obtained, allowing the development of the concept in other biorefinery applications. [less ▲]

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See detailBioethanol subproducts as a basis of plant biorefinery
Destain, Jacqueline ULg; Laurent, Pascal ULg; Ndoye, Bassirou et al

Poster (2008)

The philosophy of our research is built on the behaviour of non-sugar compounds from biomass during ethanolic fermentation. Saccharomyces cerevisiae, industrially used to bioconvert sugar into ethanol ... [more ▼]

The philosophy of our research is built on the behaviour of non-sugar compounds from biomass during ethanolic fermentation. Saccharomyces cerevisiae, industrially used to bioconvert sugar into ethanol under anaerobic conditions, assimilates some compounds present in the fermentable juice (proteins, amino acids,...). But others compounds are not used by the yeast. They leave in the vinasse after ethanol distillation and are thus concentrated by the process. Our purpose is to discuss the behaviour of betaine, saponins and raffinose in sugar juices (raw juice, thin juice, thick juice) and in vinasse after ethanolic fermentation. An attention will be given to some high added value products (like betaine) and the potentialities to use fermentation as a tool of purification in white chemistry. [less ▲]

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See detailEnhancing The Antilisterial Effect Of Lactobacillus Curvatus Cwbi-B28 In Pork Meat And Cocultures By Limiting Bacteriocin Degradation
Kouakou, P.; Ghalfi, H.; Destain, Jacqueline ULg et al

in Meat Science (2008), 80(3),

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the ... [more ▼]

This work focused on Listeria monocytogenes growth inhibition and growth rebound in raw and cooked pork meat inoculated with Lactobacillus curvatus strains. During storage of raw meat homogenates in the presence of the bacteriocin-producing strain Lactobacillus curvatus CWBI-B28wt, the Listeria monocytogenes cfu count was initially reduced to an undetectable level, but a growth rebound occurred after two weeks, coinciding with loss of 70% of the bacteriocin activity present at the end of week 2. The Listeria growth rebound was suppressed when proteolysis of bacteriocin was countered by the absence of proteases (bacteriocin addition to cooked meat) or the presence of 1% soy flour (added to provide competing substrates). Further experiments confirmed that bacteriocin is sensitive to the action of proteolytic enzymes isolated from both Lactobacillus curvatus CWBI-B28wt and the meat matrix. Bacteriocin proteolysis thus emerges as a cause of Listeria growth rebound. [less ▲]

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See detailPreservation of vinegar acetic acid bacteria
Ndoye, B.; Ceenwerck, I.; Destain, Jacqueline ULg et al

in Vinegars of the world (2008)

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See detailLes lipases sont des hydrolases atypiques : principales caractéristiques et applications
Fickers, Patrick ULg; Destain, Jacqueline ULg; Thonart, Philippe ULg

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2008), 12(2), 119-130

Due to their kinetic and substrate specificities, triacylglycerol acyl-hydrolases or lipases are atypical enzymes. In function of their microenvironment, lipases are able to act as hydrolases in aqueous ... [more ▼]

Due to their kinetic and substrate specificities, triacylglycerol acyl-hydrolases or lipases are atypical enzymes. In function of their microenvironment, lipases are able to act as hydrolases in aqueous solution or as biocatalysts in organic synthesis. As hydrolases, they are responsible of the triglycerids catabolism into fatty acids and glycerol. In many organisms, this reaction plays a major role in the fat and lipid metabolism. In addition, lipases are also able to hydrolyse phospholipids and cholesterol esters. In organic solvent, lipases could catalyse reactions such as esterifications, acidolysis or alcoolysis with enantio-, regio- and chimioselectivity. Lipases form a mixed class of enzyme due to their animal, vegetal or microbial origins. All those properties led to the development of many applications in the food and chemical industries but also in the medical and therapeutic field. [less ▲]

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See detailProteolytic Breakdown Of Gliadin By Enterococcus Faecalis Isolated From Tunisian Fermented Dough
M'Hir, S.; Aldric, Jean-Marc ULg; El Mejdoub, Thami ULg et al

in World Journal of Microbiology & Biotechnology (2008), 24(12),

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole ... [more ▼]

The aim of this work was to select strains with proteolytic activity on wheat gliadin, among lactic acid bacteria, previously isolated from Tunisian fermented wheat dough. Hydrolysis of gliadin, as sole nitrogen source, in an agar medium was visualized by a clear zone surrounding colonies. The increase in absorbance due to gliadin breakdown was measured spectrophotometrically using Ophthaldialdehyde (OPA) on Gliadin Glucose Broth medium. Fermented liquid dough inoculated with individual selected Enterococcus faecalis, showed a decrease of the gliadin concentration from 45 g/kg to 18 g/kg determined by sandwich ELISA test (R-7001). Only the enterococci strains show an hydrolysis of gliadin proteins. Strains showing proteolytic activity are gaining more and more importance in cereal based fermented foods and may help to reduce gliadin involved in coeliac disease. [less ▲]

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See detailSolid-state fermentation of xylanase from Penicillium canescens 10-10c in a multi-layer packed bed reactor
Assamoi, antoine; Destain, Jacqueline ULg; Delvigne, Frank ULg et al

in Applied Biochemistry and Biotechnology (2008), 145

Detailed reference viewed: 32 (5 ULg)
See detailImmobilisation de la lipase de Yarrowia lipolytica.
Alloue, W. A. M.; Destain, Jacqueline ULg; El Mejdoub, Thami ULg et al

Poster (2007, December)

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See detailA new pilot plant scale acetifier designed for vinegar production in Sub-Saharan Africa
Ndoye, B.; Lebecque, S.; Destain, Jacqueline ULg et al

in Process Biochemistry (2007), 42(11), 1561-1565

A novel thermotolerant strain Acetobacter senegalensis sp. nov. (CWBI-B418(T)) isolated in Senegal from mango fruit, previously freeze-dried and conserved at 4 degrees C under vacuum packaging was ... [more ▼]

A novel thermotolerant strain Acetobacter senegalensis sp. nov. (CWBI-B418(T)) isolated in Senegal from mango fruit, previously freeze-dried and conserved at 4 degrees C under vacuum packaging was successfully rehydrated into an acetifying medium. It was used as an inoculum culture and then applied into a new pilot plant scale acetifier (300 L) for vinegar production. This latter was specifically designed to produce a high volume and quality of vinegar in Sub-Saharan Africa at fermentation temperature of 35 degrees C. Several semi-continuous cycles of acetic acid fermentations were carried out. The behaviour of substrate and product concentrations, population of bacteria into the reactor was analysed as well as the evolution of acidity, acetification rates and stoichiometric yields. Operation with this novel bioreactor allowed achieving 8% (v/v) of acetic acid concentration at 35 degrees C. (C) 2007 Elsevier Ltd. All rights reserved. [less ▲]

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See detailSugar beet : a source of biofuel an chemicals.
Destain, Jacqueline ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

Detailed reference viewed: 14 (1 ULg)
See detailSugar beet leaves as source of green notes.
Gigot, Cédric ULg; Rabetafika, Holy-Nadia ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

Detailed reference viewed: 21 (10 ULg)