Results 211 to 220 of about 1,492 (259)
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Antioxidant Activity of Fermented Soybean Extract
Journal of Agricultural and Food Chemistry, 2004Free radicals are considered to be important causative factors in the development of cancer and cardiovascular diseases. This relationship has led to interest in evaluating the antioxidant capacities of many dietary supplements. Fermented soybean extract is produced by symbiotic fermentation of organic soybean with 20 types of Lactobacillus and yeast ...
Chih-Chieh, Hu +7 more
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Nature, 1951
AN investigation is being carried out on a sample of malt extract which, after standing for some months, was found to have fermented. As the extract contains about 50 per cent of sugars, mostly maltose, any organism capable of ferment must be highly osmophilic.
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AN investigation is being carried out on a sample of malt extract which, after standing for some months, was found to have fermented. As the extract contains about 50 per cent of sugars, mostly maltose, any organism capable of ferment must be highly osmophilic.
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Extractive fermentation of aroma with supercritical CO2
Biotechnology and Bioengineering, 1999This work deals with the feasibility of achieving an extractive fermentation of 2-phenylethyl alcohol, the rose aroma, coupling fermentation with Kluyveromyces marxianus and supercritical carbon dioxide (SCCO2) extraction. The extractive process is, in this case, of special interest due to the strong yeast inhibition by 2-phenylethyl alcohol.
, Fabre, , Condoret, , Marty
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In situ extractive fermentation of acetone and butanol
Biotechnology and Bioengineering, 1988AbstractThe productivity of the acetone–butanol fermentation was increased by continuously removing acetone and butanol from the fermentation broth during fed‐batch culture. Whole broth containing viable cells of Clostridium acetobutylicum was cycled to a Karr reciprocating plate extraction column in which acetone and butanol were extracted into oleyl ...
S R, Roffler, H W, Blanch, C R, Wilke
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Selection of Solvents for Extractive Fermentations
Berichte der Bunsengesellschaft für physikalische Chemie, 1989AbstractProduct yield in fermentation processes is often limited by product inhibition or degradation. This may be avoided by extracting the product from the broth during the fermentation. Solvents to be used in these extractive fermentations must be selective for the product and nontoxic for the microorganisms.
U. Müller, M. Träger, U. Onken
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Effects of Aspergillus oryzae fermentation extract on in vitro equine cecal fermentation
Journal of Animal Science, 1993The objective of this study was to examine the effects of Aspergillus oryzae fermentation extract on the in vitro equine cecal fermentation of soluble starch, amino acids/peptides, coastal bermudagrass hay, and alfalfa hay. Cecal contents were obtained from a cecally fistulated Quarter Horse gelding fed coastal bermudagrass and grain (70:30) either ...
A L, McDaniel +3 more
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Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation
Bioprocess and Biosystems Engineering, 2016Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The
Jian-Ying, Dai +4 more
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Simultaneous saccharification and extractive fermentation of cellulosic substrates
Biotechnology and Bioengineering, 1996Alcohol fermentation has traditionally been carried out in aqueous environments because of the ready solubility of reactant (sugar) and product (ethanol). However, extraction of the product ethanol into a nonmiscible phase can result in kinetic benefits due to reduced inhibition of the fermentation reactions. In this study, we report the development of
J W, Moritz, S J, Duff
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Secondary Metabolites by Extractive Fermentation
1990Product yield infermentation processes is often limited by product inhibition or degradation. This may be avoided by extracting the product from the broth during fermentation. Solvents to be used in these extractive fermentations must be selective for the product and non-toxic for the microorganism.
Dirk Hollmann +3 more
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Performance improvement of lactic acid fermentation by multistage extractive fermentation
Journal of Fermentation and Bioengineering, 1996For the efficient fermentation of lactic acid, an integrated fermentation system in which a cell recycle process with cross-flow filtration and extraction were combined, was developed. Forty percent Alamine 336 was used as an extractant (dissolved in a solvent of oleyl alcohol) for selectively extracting lactic acid from cell-free broth.
Kaiming Ye, Sha Jin, Kazuyuki Shimizu
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