Results 11 to 20 of about 2,889,328 (295)

Clostridia as Promising Biofactory for Heterotrophic (Fructose) and Autotrophic (C1-Gas) Fermentation [PDF]

Fermentation
This study compared the performance of Clostridium ljungdahlii and Clostridium aceticum in the fermentation of fructose and C1-gasses (CO, CO2, N2) to produce valuable products such as ethanol and acetic acid. In heterotrophic fermentation (fructose), C.
Marina Fernández-Delgado, Mónica Coca, Susana Lucas, María Teresa García-Cubero, Juan Carlos López-Linares   +4 more
doaj   +2 more sources

Effects of fermentation products of silage on its intake by cattle [PDF]

, 1992
The end-products of silage fermentation have been implicated as factors limiting its intake by ruminant animals, although the contribution of individual chemical components is not clearly understood. A series of experiments were conducted to investigate
Cole, Mark Augustus
core   +5 more sources

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]

, 2015
Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G., Oshoma, Cyprian E., Chris Powell, Du Chenyu, Louis, Edward, Chenyu Du, Oshoma Cyprian E., C. Powell (7643243), Cyprian E Oshoma, Greetham, Darren, C. Du (7643246), Darren Greetham, Trevor G Phister, Phister, Trevor, Edward John Louis (7604981), Phister Trevor G., Powell, Chris, Oshoma, Cyprian, Katherine A Smart, K. A. Smart (7630229), Louis, Edward J., T. G. Phister (7630223), Smart, Katherine A., Powell Chris, D. Greetham (7630211), Du, Chenyu, Smart, Katherine, Edward J Louis, Greetham Darren, Smart Katherine A., C. E. Oshoma (7643240), Louis Edward J.   +31 more
core   +2 more sources

Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]

Zhongguo niangzao
In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
doaj   +1 more source

Transcriptomic analysis reveals hub genes and pathways in response to acetic acid stress in Kluyveromyces marxianus during high-temperature ethanol fermentation

Stress Biology, 2023
The thermotolerant yeast Kluyveromyces marxianus is known for its potential in high-temperature ethanol fermentation, yet it suffers from excess acetic acid production at elevated temperatures, which hinders ethanol production.
Yumeng Li, Shiqi Hou, Ziwei Ren, Shaojie Fu, Sunhaoyu Wang, Mingpeng Chen, Yan Dang, Hongshen Li, Shizhong Li, Pengsong Li   +9 more
doaj   +1 more source

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

Frontiers in Microbiology, 2022
In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate.
Warawut Krusong, Salvatore La China, Ruttipron Pothimon, Maria Gullo   +3 more
doaj   +1 more source

Acetic acid bacteria in fermented foods and beverages

Current Opinion in Biotechnology, 2018
Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable ...
De Roos, Jonas, De Vuyst, Luc
openaire   +3 more sources

Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects [PDF]

, 2008
The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The
Felipe Ramón-Portugal, Castro Martinez, Claudia, Cédric Brandam, Délia, Marie-Line, Ramon Portugal, Felipe, Brandam, Cédric, Claudia Castro-Martínez, Strehaiano, Pierre, Pierre Strehaiano, Marie-Line Délia   +9 more
core   +1 more source

Beneficial effects of acetic acid bacteria and their food products

, 2017
Acetic acid bacteria are widely spread in nature and in a variety of food products. The main characteristic of acetic acid bacteria is the oxidation of ethanol, sugars and sugar alcohols to different kinds of organic acids, in general and in particular ...
Sengun I.Y., Karabiyikli S., Doyle M.P., Göksungur Y., Dağbağli S.   +4 more
core   +2 more sources

Effect of Microbial Reinforcement on Polyphenols in the Acetic Acid Fermentation of Shanxi-Aged Vinegar

, 2023
Polyphenols are important functional substances produced in the acetic acid fermentation (AAF) of Shanxi aged vinegar (SAV). Previous studies have shown that the metabolic activity of microorganisms is closely related to polyphenol production and ...
Jiayi Hou, Yingqi Li, Jia Song, Yufeng Yan, Sankuan Xie, Jingli Zhou, Min Wang, Xinyue Li, Peng Du, Yu Zheng, Chenrui Zhen, Jia Gou   +11 more
core   +1 more source