@article{chinn_sharma-shivappa_cotter_2011, title={Solvent extraction and quantification of capsaicinoids from Capsicum chinense}, volume={89}, ISSN={["0960-3085"]}, DOI={10.1016/j.fbp.2010.08.003}, abstractNote={Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habañero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habañero peppers (Capsicum chinense) and their various parts. The effects of solvent type (ethanol, acetone and acetonitrile), pepper part(s) (seeds, shells), tissue preparation (freeze and oven drying), and time on capsaicinoid recovery (capsaicin and dihydrocapsaicin) were evaluated. Across all solvents, capsaicin yields were on average 16, 5 and 8 mg/g dry pepper part for seeds, shells and whole peppers, respectively. Dihydrocapsaicin yield ranged from 0.65 to 9.17 mg/g dry pepper depending on interaction between parts and preparation. Overall, higher yields of capsacinoids were obtained from oven-dried peppers using acetone as the solvent.}, number={C4}, journal={FOOD AND BIOPRODUCTS PROCESSING}, author={Chinn, Mari S. and Sharma-Shivappa, Ratna R. and Cotter, Jacqueline L.}, year={2011}, month={Oct}, pages={340–345} }
 @article{cotter_chinn_grunden_2009, title={Ethanol and acetate production by Clostridium ljungdahlii and Clostridium autoethanogenum using resting cells}, volume={32}, ISSN={["1615-7591"]}, DOI={10.1007/s00449-008-0256-y}, abstractNote={Combined gasification and fermentation technologies can potentially produce biofuels from renewable biomass. Gasification generates synthesis gas consisting primarily of CO, CO(2), H(2), N(2), with smaller amounts of CH(4), NO(x), O(2), C(2) compounds, ash and tars. Several anaerobic bacteria species can ferment bottled mixtures of pure synthesis gas constituents. However, there are challenges to maintaining culture viability of synthesis gas exposed cells. This study was designed to enhance culture stability and improve ethanol-to-acetate ratios using resting (non-growing) cells in synthesis gas fermentation. Resting cell states were induced in autotrophic Clostridium ljungdahlii cultures with minimal ethanol and acetate production due to low metabolic activity compared to growing cell production levels of 5.2 and 40.1 mM of ethanol and acetate. Clostridium autoethanogenum cultures were not induced into true resting states but did show improvement in total ethanol production (from 5.1 mM in growing cultures to 9.4 in one nitrogen-limited medium) as well as increased shifts in ethanol-to-acetate production ratios.}, number={3}, journal={BIOPROCESS AND BIOSYSTEMS ENGINEERING}, author={Cotter, Jacqueline L. and Chinn, Mari S. and Grunden, Amy M.}, year={2009}, month={Apr}, pages={369–380} }
 @article{cotter_chinn_grunden_2009, title={Influence of process parameters on growth of Clostridium ljungdahlii and Clostridium autoethanogenum on synthesis gas}, volume={44}, ISSN={["1879-0909"]}, DOI={10.1016/j.enzmictec.2008.11.002}, abstractNote={Effects of initial medium pH and gas flow rate on Clostridium ljungdahlii and Clostridium autoethanogenum in liquid batch, continuous gas fermentations were investigated. Synthesis gas components were supplied at varying flow rates (5, 7.5 and 10 mL/min) for C. ljungdahlii (pH 6.8 and 5.5) and C. autoethanogenum (pH 6.0). Growth on synthesis gas was slower than growth on sugars. For C. ljungdahlii, higher cell densities were achieved at pH 6.8 (579 mg/L) compared to pH 5.5 (378 mg/L). The ethanol concentration at pH 6.8 was also 110% greater than that at pH 5.5. The interaction of flow rate and pH was statistically significant with the greatest acetate production in the 10 mL/min, pH 6.8 treatment. The ethanol to acetate ratios were smaller at lower pH levels and higher flow rates. In C. autoethanogenum fermentations, higher flow rates resulted in greater end product formation with no significant effect on product ratios.}, number={5}, journal={ENZYME AND MICROBIAL TECHNOLOGY}, author={Cotter, Jacqueline L. and Chinn, Mari S. and Grunden, Amy M.}, year={2009}, month={May}, pages={281–288} }