Results 71 to 80 of about 7,828,318 (403)

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).
Agachi, Paul Şerban, Meyer, Xuân-Mi, Sipos, Anca, Strehaiano, Pierre   +3 more
core   +2 more sources

Impact of Packing Density on the Bacterial Community, Fermentation, and In Vitro Digestibility of Whole-Crop Barley Silage

Agriculture, 2021
Packing density has a significant influence on the outcome of ensiling forage. In this study, we aim to investigate the effect of packing density on the ensiling properties, microbiome, and in vitro digestibility of barley silages.
Lin Sun, Na Na, Xiaomei Li, Ziqin Li, Chao Wang, Xiaoguang Wu, Yanzi Xiao, Guomei Yin, Sibo Liu, Zhiping Liu, Yanlin Xue, Fuyu Yang   +11 more
doaj   +1 more source

Effects of Acremonium cellulase and heat-resistant lactic acid bacteria on lignocellulose degradation, fermentation quality, and microbial community structure of hybrid elephant grass silage in humid and hot areas

Frontiers in Microbiology, 2022
To better evaluate the effects of Acremonium cellulase (AC) and previously screened heat-resistant Lactobacillus plantarum 149 (LP149) on lignocellulose degradation, fermentation quality, and microbial community during ensiling in humid and hot areas ...
Chen Chen, Yafen Xin, Xiaomei Li, Haoran Ni, Tairu Zeng, Zhaochang Du, H. Guan, Yushan Wu, Wenyu Yang, Yimin Cai, Yanhong Yan   +10 more
semanticscholar   +1 more source

Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. [PDF]

, 2016
UnlabelledRegionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined ...
Allen, Greg, Bokulich, Nicholas A, Collins, Thomas S, Ebeler, Susan E, Heymann, Hildegarde, Masarweh, Chad, Mills, David A   +6 more
core   +2 more sources

Adding Flavor to Beverages with Non-Conventional Yeasts

Fermentation, 2018
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, Jürgen Wendland   +6 more
doaj   +1 more source

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

Biomolecules, 2020
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater, Marek Zdaniewicz, Paweł Satora, Gohar Khachatryan, Zdzisław Oszczęda   +4 more
doaj   +1 more source

Effects of Formic Acid and Lactic Acid Bacteria on the Fermentation Products, Bacterial Community Diversity and Predictive Functional Characteristics of Perennial Ryegrass Silage in Karst Regions

Fermentation, 2023
The effects of additives on perennial ryegrass (Lolium perenne L., LP) silage’s metabolites, microbial diversity and microbial metabolic pathways have been less studied in karst areas. This experiment sought to ascertain the impact of formic acid (F) and
Yao Lei, Xueying Fan, Maoya Li, Yulian Chen, Ping Li, Yixiao Xie, Yulong Zheng, Hong Sun, Chunmei Wang, Rui Dong, Chao Chen, Qiming Cheng   +11 more
doaj   +1 more source

Dynamic Analysis of Fermentation Quality, Microbial Community, and Metabolome in the Whole Plant Soybean Silage

Fermentation
Soybean (Glycine max (L.) Merr.) is an important oilseed crop, known for its rich nutritional content and high-quality protein. To address the shortage of feed protein resources and better utilize soybeans as a raw material, this study investigated the ...
He Meng, Yan Jiang, Lin Wang, Yuanming Li, Sui Wang, Xiaohong Tong, Shaodong Wang   +6 more
semanticscholar   +1 more source

Effect of Ensiling Density and Storage Temperature on Fermentation Quality, Bacterial Community, and Nitrate Concentration of Sorghum-Sudangrass Silage

Frontiers in Microbiology, 2022
This study aimed to evaluate the fermentation quality, bacterial community, and nitrate content of sorghum-sudangrass silage with two ensiling densities [550 kg fresh weight (FW)/m3 (low density, LD) and 650 kg FW/m3 (high density, HD)] stored at two ...
C. Bai, Gang Pan, Ruoxuan Leng, Wenhua Ni, Jiyun Yang, Juanjuan Sun, Zhu Yu, Zhigang Liu, Yanlin Xue   +8 more
semanticscholar   +1 more source

Saccharomyces cerevisiae in the production of whisk(e)y [PDF]

, 2016
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Hill, Annie E., Walker, Graeme M.
core   +8 more sources