Results 11 to 20 of about 401,983 (317)
Batch fermentation process: Modelling and direct sensitivity analysis [PDF]
, 2009 Based on a nonlinear model, this article realizes an investigation of dynamic behaviour of a batch fermentation process using direct sensitivity analysis (DSA).
Sipos, Anca +11 more
core +1 more source
Alcoholic fermentation by ‘non‐fermentative’ yeasts
Yeast, 1986 AbstractAll type strains of ‘non‐fermentative’ yeasts, available in the culture collection of the Centraalbureau voor Schimmelcultures, were reinvestigated for their capacity to ferment glucose in the classical Durham tube test. Although visible gas production was absent, nearly all strains produced significant amounts of ethanol under the test ...
Van Dijken, J.P. (author) +4 more
openaire +4 more sources
Isolation and Characterization of an Antifungal and Plant Growth-Promoting Microbe
한국균학회지, 2021 Fungal diseases including anthracnose, stem rot, blight, wilting, and root rot of crops are caused by phytopathogens such as Colletotrichum species, Sclerotinia sclerotiorum, Phytophthora species, and Fusarium oxysporum and F.
Se Won Park +9 more
doaj +1 more source
Scientific Reports, 2020 One major challenge observed for the expression of therapeutic bispecific antibodies (BisAbs) is high product aggregates. Aggregates increase the risk of immune responses in patients and therefore must be removed at the expense of purification yields ...
Pritam Sinharoy +4 more
doaj +1 more source
Solid state fermentation for the production of lipolytic fungal enzymes [PDF]
, 2007 The production of lypolitic moulds in solid state fermentation was studied. Aspergillus oryzae and Rhizopus oryzae were grown on rice hulls using different media.
Molinari, F. +13 more
core +1 more source
On the future fermentation [PDF]
Microbial Biotechnology, 2020 Summary Microbial fermentations produce chemicals, materials, biofuels, foods and medicines for many years. The processes are less competitive compared to chemical industries. To increase its competitiveness, technologies must be developed to address the following issues including fresh water shortage, heavy energy consumption ...
Guo‐Qiang Chen, Xinyi Liu
openaire +3 more sources
Acknowledgement to Reviewers of Fermentation in 2018
Fermentation, 2019 Rigorous peer-review is the corner-stone of high-quality academic publishing. [...]
Fermentation Editorial Office
doaj +1 more source
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +3 more sources
Antimycin A fermentation. II. Fermentation in aerated-agitated fermenters.
The Journal of Antibiotics, 1976 Fermentation characteristics, previously studied in shake flasks, were reproduced in aerated-agitated fermenters, using three strains of Streptomyces sp. which had been selected for their high antimycin A productivity in shake flasks. Fermentation in fermenters was run in three stages.
S N, Sehgal, R, Saucier, C, Vézina
openaire +3 more sources