Results 231 to 240 of about 247,025 (282)

Selection of Solvents for Extractive Fermentations

Berichte der Bunsengesellschaft für physikalische Chemie, 1989
AbstractProduct 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
openaire   +1 more source

Effects of Aspergillus oryzae fermentation extract on in vitro equine cecal fermentation

Journal of Animal Science, 1993
The 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, S A, Martin, J S, McCann, A H, Parks   +3 more
openaire   +2 more sources

Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation

Bioprocess and Biosystems Engineering, 2016
Acetoin 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, Lin-Hui, Ma, Zhuang-Fei, Wang, Wen-Tian, Guan, Zhi-Long, Xiu   +4 more
openaire   +2 more sources

Secondary Metabolites by Extractive Fermentation

1990
Product 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, Ute Merrettig-Bruns, Ulrich Müller, Ulfert Onken   +3 more
openaire   +1 more source

Extraction of Proteins from Fermented Food

The metaproteomic approach allows a deep microbiome characterization in different complex systems. Based on metaproteome data, microbial communities' composition, succession, and functional role in different environmental conditions can be established.The main challenge in metaproteomic studies is protein extraction, and although many protocols have ...
Jocelin, Rizo, Cynthia T, Leyva, Sergio, Sánchez, Romina, Rodríguez-Sanoja   +3 more
openaire   +2 more sources

Three-phase extractive fermentation

Trends in Biotechnology, 1988
Abstract Fermentation with simultaneous extraction of a product inside the fermentor is an attractive alternative where substrates and/or products otherwise inhibit processes. Although a large number of systems are being tested, the selection of solvent and the technology and design of the process have nevertheless to be improved.
openaire   +1 more source

Reactive Extraction and Extractive Fermentation

2019
Carlos Ariel Cardona Alzate, Mariana Ortiz Sanchez, Yury Pisarenko   +2 more
openaire   +1 more source

A comprehensive perspective on sustainable bioprocessing through extractive fermentation: challenges and prospects

Reviews in Environmental Science and Biotechnology, 2023
Ponnusami Venkatachalam, Senthilkumar Rathnasamy, Vivek Rangarajan   +2 more
exaly  

Membrane‐Assisted Extractive Butanol Fermentation

Annals of the New York Academy of Sciences, 1987
Y J, Jeon, Y Y, Lee
openaire   +2 more sources

Effective hexanol production from carbon monoxide using extractive fermentation with P7

Bioresource Technology, 2023
Jung Ho Ahn, Sun-Mi Lee, Ja Kyong Ko
exaly