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Fermentation and Post-fermentation Processing [PDF]
, 1997 Fermentation is one of the oldest methods of food preservation. The hygenic value of wine, as an alternative to local water supplies, has been known since well before the crusades. Although the interactive effects of ethanol, low pH, and the presence of preservatives have generally been credited for the antimicrobial properties of wine, recent research
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Current Opinion in Biotechnology, 1992
Fermentation monitoring continues to be the focus of much research. Over the last year, important strides were made in improving bioprocess monitoring using NADH fluorescence, viscosity, affinity techniques, enzyme and microbial sensors, calorimetry, flow injection analysis and bioluminescence.
G K, Raju, C L, Cooney
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Fermentation monitoring continues to be the focus of much research. Over the last year, important strides were made in improving bioprocess monitoring using NADH fluorescence, viscosity, affinity techniques, enzyme and microbial sensors, calorimetry, flow injection analysis and bioluminescence.
G K, Raju, C L, Cooney
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Science News, 1983
Robert A. Clyde is trying to make this plea futile with equipment that speeds up naturally occurring reactions. A chemical engineer turned entrepreneur, Clyde has spent the seven years since he retired inventing and patenting such devices. "I keep thinking I'm going to settle down and play tennis every day," he says.
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Robert A. Clyde is trying to make this plea futile with equipment that speeds up naturally occurring reactions. A chemical engineer turned entrepreneur, Clyde has spent the seven years since he retired inventing and patenting such devices. "I keep thinking I'm going to settle down and play tennis every day," he says.
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Carbohydrates for fermentation
Biotechnology Journal, 2006AbstractBiomass accumulated by the photosynthetic fixation of carbon dioxide is the only renewable carbon source, and hence, the only renewable raw material for the chemical industry. Carbohydrates are the main constituents of biomass and occur as cell wall and storage carbohydrates, transportation carbohydrates and glycoconjugates.
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Archives of Biochemistry and Biophysics, 1954
Abstract Pure maltose is fermented incompletely, but maltose with at least 1% d -glucose initially present can be fermented to the same extent as d -glucose. The still residues from incompletely fermented maltose solutions can be further fermented to produce the expected quantity of alcohol, but their reducing power is lower than that calculated ...
Mary Grace Blair, Ward Pigman
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Abstract Pure maltose is fermented incompletely, but maltose with at least 1% d -glucose initially present can be fermented to the same extent as d -glucose. The still residues from incompletely fermented maltose solutions can be further fermented to produce the expected quantity of alcohol, but their reducing power is lower than that calculated ...
Mary Grace Blair, Ward Pigman
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Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. The diversity of food fermentations includes typical anaerobic events such as the lactic acid fermentation, alcoholic fermentation and brine maturations, but also aerobic processes such as alkaline fermentation and fungal ...
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Metabolic Hydrogen Flows in Rumen Fermentation: Principles and Possibilities of Interventions
Frontiers in Microbiology, 2020Hanne Mørck Nielsen, Emilio M Ungerfeld
exaly