Results 61 to 70 of about 891,750 (430)

The complete chloroplast genome of Ishige okamurae

open access: yesMitochondrial DNA. Part B. Resources, 2021
Ishige okamurae plays an important role in marine ecosystem and biological resource utilization. The total length of chloroplast genome was 129,988 bp, containing a large single-copy region (LSC, 77,531 bp), a small single-copy region (SSC, 41,795 bp ...
Xixi Wang   +3 more
doaj   +1 more source

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk

open access: yesFrontiers in Microbiology, 2015
The growth of Streptococcus thermophilus ST12 (ST12) in liquid milk, reconstituted from low-heat skim milk powder (RSM) and in RSM with rennet addition (r-RSM) at 40°C was monitored by microcalorimetry.
Irina eStulova   +8 more
doaj   +1 more source

The Role of Yeasts in Fermentation Processes

open access: yesMicroorganisms, 2020
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product ...
S. Maicas
semanticscholar   +1 more source

Research progress on rapeseed green processing technology

open access: yesLiang you shipin ke-ji, 2020
Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin   +6 more
doaj   +1 more source

Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles

open access: yesLiang you shipin ke-ji, 2021
In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin   +6 more
doaj   +1 more source

Multi-fidelity Bayesian Optimisation of Syngas Fermentation Simulators [PDF]

open access: yesarXiv, 2023
A Bayesian optimization approach for maximizing the gas conversion rate in an industrial-scale bioreactor for syngas fermentation is presented. We have access to a high-fidelity, computational fluid dynamic (CFD) reactor model and a low-fidelity ideal-mixing-based reactor model. The goal is to maximize the gas conversion rate, with respect to the input
arxiv  

Silage fermentation—updates focusing on the performance of micro‐organisms

open access: yesJournal of Applied Microbiology, 2020
Advances in micro‐organism identification techniques have resulted in increased knowledge of the diversity of prokaryotes and eukaryotes in silage. Such knowledge has enhanced the understanding of how fermentation occurs in forage crops with different ...
C. Ávila, B. F. Carvalho
semanticscholar   +1 more source

Chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801

open access: yesAMB Express, 2020
The aim of this study was to evaluate the chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801, which had been screened out in our previous work. The results of fermentation revealed that CS1801 can convert the
Tiantian Xu   +6 more
doaj   +1 more source

Fermentation kinetics including product and substrate inhibitions plus biomass death: a mathematical analysis [PDF]

open access: yesBiotechnology Letters 29(5), 737-741 (2007), 2005
Fermentation is generally modelled by kinetic equations giving the time evolutions for biomass, substrate, and product concentrations. Although these equations can be solved analytically in simple cases if substrate/product inhibition and biomass death are included, they are typically solved numerically.
arxiv   +1 more source

Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]

open access: yes, 2017
Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe   +4 more
core   +1 more source

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