Optimization of Slurry Fermentation for Succinic Acid Production by Fungal Co-culture
Chemical Engineering Transactions, 2021 This study attempted to produce succinic acid from co-culture of Aspergillus niger, Trichoderma reesei, and Phanerochaete chrysosporium strains in a two-step fermentation: solid-state fermentation pre-culturing phase followed by slurry fermentation ...
Jerico Alcantara, Andro Mondala
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Effect of lactid acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage [PDF]
, 2006 The efficiency of a novel strain of lactic acid bacteria inoculant (Lactobacillus plantarum VTT E-78076, E76) on the fermentation quality of wilted silage was studied.
Haikara, Auli +4 more
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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
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Environment International, 2019 Ethanoligenens, a novel ethanologenic hydrogen-producing genus, is a representative fermenter in its unique acetate-ethanol fermentation and physiology. Acetic acid accumulation is one of major factors that affect H2-ethanol co-production.
Huahua Li +6 more
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Transcriptional profiling reveals molecular basis and novel genetic targets for improved resistance to multiple fermentation inhibitors in Saccharomyces cerevisiae [PDF]
, 2016 Background: Lignocellulosic biomass is a promising source of renewable biofuels. However, pretreatment of lignocellulosic biomass generates fermentation inhibitors that adversely affect the growth of industrial microorganisms such as Saccharomyces ...
Chen, Y +5 more
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Modeling of Clostridium tyrobutyricum for Butyric Acid Selectivity in Continuous Fermentation
Energies, 2014 A mathematical model was developed to describe batch and continuous fermentation of glucose to organic acids with Clostridium tyrobutyricum. A modified Monod equation was used to describe cell growth, and a Luedeking-Piret equation was used to describe ...
Jianjun Du +2 more
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OENO One, 2023 High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR ...
Haixia Deng, Meiyu Wang, Erhu Li
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Effects of fermentation time and pH on soursop (Annona muricata) vinegar production towards its chemical compositions [PDF]
, 2017 Vinegar is a liquid product that undergoes both alcoholic and acetous fermentation of sugar (carbohydrate) sources. Soursop (Annona muricata) is easily available in Malaysia throughout the year. However, it is also highly perishable and has a short shelf-
Azwan Mat Lazim, +4 more
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Process optimization and flavor analysis of Shennongjia kiwifruit vinegar by multi-strains co-fermentation [PDF]
Zhongguo niangzaoUsing kiwifruit in Shennongjia as raw material, fruit vinegar was prepared by multi-strains co-fermentation. The fermentation conditions of alcohol and acetic acid were optimized by single factor and orthogonal tests, and the amino acids and volatile ...
ZHU Xuena, LIN Congcong, LIU Rui, LU Qun
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