Results 31 to 40 of about 2,889,328 (295)

Bacterial and Fungal Microbiota of Guinea Grass Silage Shows Various Levels of Acetic Acid Fermentation [PDF]

, 2021
This study aimed to gain insights into the bacterial and fungal microbiota associated with the acetic acid fermentation of tropical grass silage. Direct-cut (DC, 170 g dry matter [DM]/kg) and wilted (WT, 323 g DM/kg) guinea grass were stored in a ...
Naoki Nishino, Hou, Jianjian, Jianjian Hou, Nishino, Naoki   +3 more
core   +1 more source

Structural identifiability of a model for the acetic acid fermentation process

Mathematical Biosciences, 2008
Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major steps in the development of biotechnology models.
Jimenez Hornero, Jorge, Santos-Dueñas, Inés M., García García, Isidoro   +2 more
openaire   +5 more sources

Optimization of Acetic Acid Fermentation Process of Apple Cider Vinegar [PDF]

, 2020
This paper studied the fermentation rules of apple cider vinegar from fruit juice, to provide a theoretical guidance for the production of apple cider vinegar.
ZHU, Fengtao, WANG, Jiwu, HE, Fatao, ZHAO, Yan, SUN, Miaomiao, LIU, Guangpeng, ZHAO, Bo   +6 more
core   +1 more source

Removing the by-products acetic acid and NH4+ from the l-tryptophan broth by vacuum thin film evaporation during l-tryptophan production

Electronic Journal of Biotechnology, 2018
Background: During l-tryptophan production by Escherichia coli, the by-products, acetic acid and NH4+, accumulate in the fermentation broth, resulting in inhibited cell growth and activity and decreased l-tryptophan production.
Qingyang Xu, Fang Bai, Ning Chen, Gang Bai   +3 more
doaj   +1 more source

SOLID AND LIQUID PINEAPPLE WASTE UTILIZATION FOR LACTIC ACID FERMENTATION USING Lactobacillus delbrueckii [PDF]

, 2007
The liquid and solid pineapple wastes contain mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid.
Abdullah, Abdullah
core   +1 more source

Review Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans Innoculum

, 2020
Decrease Polyphenols, Ethanol, Lactic Acid, and Acetic Acid during Fermentation with Addition of Cocoa Beans ...
Mulono Apriyanto
core   +1 more source

Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria [PDF]

, 2021
Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production.
Didier Montet, Kouame, Christelle, Corinne Teyssier, Guibert, Benjamin, Strub, Caroline, Christelle Kouame, Lucie Farrera, Montet, Didier, Caroline Strub, Grabulos, Joël, Teyssier, Corinne, Colas De La Noue, Alexandre, Farrera, Lucie, Benjamin Guibert, Joël Grabulos, Alexandre Colas de la Noue   +15 more
core   +1 more source

Endogenous lycopene improves ethanol production under acetic acid stress in Saccharomyces cerevisiae

Biotechnology for Biofuels, 2018
Background Acetic acid, generated from the pretreatment of lignocellulosic biomass, is a significant obstacle for lignocellulosic ethanol production. Reactive oxidative species (ROS)-mediated cell damage is one of important issues caused by acetic acid ...
Shuo Pan, Bin Jia, Hong Liu, Zhen Wang, Meng-Zhe Chai, Ming-Zhu Ding, Xiao Zhou, Xia Li, Chun Li, Bing-Zhi Li, Ying-Jin Yuan   +10 more
doaj   +1 more source

Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling

Molecules, 2023
In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid ...
Sumaporn Kasemsumran, Antika Boondaeng, Sunee Jungtheerapanich, Kraireuk Ngowsuwan, Waraporn Apiwatanapiwat, Phornphimon Janchai, Pilanee Vaithanomsat   +6 more
doaj   +1 more source

Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, 2019
Abstract Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer. Their unique form of metabolism, known as “oxidative” fermentation, mediates the transformation of a variety of ...
Kieran M. Lynch, Emanuele Zannini, Stuart Wilkinson, Luk Daenen, Elke K. Arendt   +4 more
openaire   +4 more sources