Results 271 to 280 of about 109,681 (307)

Lactic acid and acetic acid reduce Salmonella in fermented pig feed

International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork, 1999
To reduce contamination of pork with salmonella, a reduction of the prevalence of salmonella in the whole pork production chain is needed. At farm level the presence of endemic ('house flora') salmonellae in fattening pigs is recognized as a major risk factor.
van Winsen, R., Snijders, J., Urlings, H.   +2 more
openaire   +2 more sources

Physiology of Komagataeibacter spp. During Acetic Acid Fermentation

2016
Some species of the genus Komagataeibacter (formerly involved in genus Gluconacetobacter; see Chap. 1), known for their high acetic acid resistance, are involved in the industrial production of vinegar. Among acetic acid bacteria (AAB), the genus Acetobacter is mainly involved in surface static processes, where final acidities may reach a maximum range
François Barja, Cristina Andrés-Barrao, Ruben Ortega Pérez, Elena María Cabello, Marie-Louise Chappuis   +4 more
openaire   +1 more source

Improvement of productivity in acetic acid fermentation withClostridium thermoaceticum

Applied Biochemistry and Biotechnology, 1995
Production of acetic acid by a mutant strain ofClostridium thermoaceticum was compared in three types of membrane cell-recycle bioreactors. A modified fed-batch bioreactor (where the product is partially removed at the end of fermentation, but the cells are retained), and a two-stage CSTR (with product being removed continuously and the cells being ...
Minish M. Shah, Munir Cheryan
openaire   +1 more source

Measurement, control, and modeling of submerged acetic acid fermentation

Journal of Fermentation and Bioengineering, 1992
Abstract For control and optimization of large scale bioprocesses, mathematical models are needed to describe transient growth and/or product formation. Such models can only be developed from reliable experimental data. A computerized experimental system was applied to submerged acetic acid fermentation with industrial Acetobacter strains in order to
Dariusch Hekmat, Dieter Vortmeyer
openaire   +1 more source

Maximum yield acetic acid fermenter.

Bioprocess Engineering, 1999
I. de Ory, L. E. Romero, D. Cantero
openaire   +1 more source

Acetic Acid Bacteria in Fermented Food and Beverage Ecosystems

2016
Acetic acid bacteria (AAB) are mainly associated with the biotechnological process of vinegar and cellulose production, and although their occurrence in natural fermentation systems has been substantiated, their role remains rather unclear. Members of the Acetobacteraceae phylogenetic group have been reported in a range of spontaneous fermentations ...
Vasileios Pothakos, Koen Illeghems, David Laureys, Freek Spitaels, Peter Vandamme, Luc De Vuyst   +5 more
openaire   +1 more source

Acetic acid bacteria in food fermentations

2019
[No abstract available]
openaire   +1 more source

Extractive fermentation of acetic acid

Applied Biochemistry and Biotechnology, 1991
openaire   +1 more source

4371619 Acetic acid by fermentation

Biotechnology Advances, 1983
openaire   +1 more source

Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation

2017
Cristina Andrés-Barrao, François Barja
openaire   +1 more source