Yeast infection treatment

For over 5,000 years the people of Mesopotamia and Ancient Egypt had been making some kind of alcohol similar to beer. Accidentally moistened and sprouted barley grains gave rise to a less perishable and sweeter product, forming the incipient notion of what we now know as barley malt. From there what originated the drink with certain alcohol content, were spontaneous and uncontrolled fermentation, initiated by microorganisms of the environment or carried by air.

Since Saccharomyces yeasts naturally tend to dominate these ‘wild’ processes, they have been intuitively isolated in different parts of the globe throughout man’s intricate food history. In fact, these “wild” fermentations are still used to make the very special Belgian lambics, whose “microbial terroir” is restricted to the Pajottenland region.

Airlift fermenters offer advantages such as efficient component homogenization, low shear, and energy-saving because the medium is agitated by the aeration process without the need for mechanical agitation. The objective of this work was to analyze the growth kinetics of Saccharomyces boulardii in this fermenter, with aeration of 1 and 1.5 vvm (volume of air per volume of medium per minute), compared to growth in shaker flasks, aiming at future application of this fermenter on an industrial scale. The results indicated that there was a decrease of pH with the glucose consumption of the medium, which was totally consumed until the end of the exponential phase, of 5 and 6 hours for the shaker and airlift, respectively. After this period there was a change in the growth rate of S. boulardii in both devices, indicating a possible change in the carbon source used since all glucose was consumed after these periods. The values ​​of specific growth velocities were similar for the 1.0 vvm shaker and airlift, but lower than the 1.5 vvm airlift, indicating that in this last reactor there are possibilities to achieve a higher cellular production speed. depending only on the oxygenation efficiency offered.

Biosev has been going through a “second turning point” in its strategy since it was established in the country in 2000. And the order is to cut costs to be “resilient” even in the low-price scenario, said company CEO Rui Chammas, in the presentation to analysts yesterday in Sao Paulo.

This “inflection” gained momentum in this crop (2017/18), which began with oil prices close to $ 40 a barrel and a sharp drop in sugar prices. Faced with the adverse conjuncture, the company began to do a fine comb in all its areas. With this guideline, it began to reduce its investments (CAPEX) trying not to lose productivity.

The first “inflection” was in 2014 when Biosev sought to strengthen its operations as it recorded “one of the worst indicators of agricultural productivity and high cash consumption,” Chammas noted.

In this second phase, the first steps involved reviewing the costs of operations. An example, he said, was the optimization of the use of vinasse, which reduces fertilizer application costs by about R $ 200 per hectare. “If we consider an area of ​​240,000 hectares, even if we only do it in one portion, it is already a significant cost reduction.”

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