Results 21 to 30 of about 2,211,226 (200)
The effect of enzyme treatment on the in vitro fermentation of Lucerne incubated with equine faecal inocula [PDF]
, 2005 A series of experiments was conducted to determine the effects of a fibrolytic enzyme preparation (enzyme 1; E1) on the in vitro fermentation of lucerne incubated with equine faecal inocula.
Moore-Colyer, Meriel J. S. +10 more
core +1 more source
Gas fermentation for microbial sustainable aviation fuel production [PDF]
Microbiology Australia, 2023 The challenge of limiting global warming to below 1.5°C requires all industries to implement new technologies and change practices immediately. The aviation industry contributes 2% of human-induced CO2 emissions and 12% of all transport emissions ...
Esteban Marcellin +7 more
doaj
Can a fermentation gas mainly produced by rumen Isotrichidae ciliates be a potential source of biohydrogen and a fuel for a chemical fuel cell? [PDF]
, 2010 Bacteria, fungi and protozoa inhabiting the rumen – the largest chamber of the ruminants’ stomach, release large quantities of hydrogen during the fermentation of carbohydrates.
Miltko, Renata +6 more
core +1 more source
Frontiers in Microbiology, 2020 The pH-value in fermentation broth is a critical factor for the metabolic flux and growth behavior of acetogens. A decreasing pH level throughout time due to undissociated acetic acid accumulation is anticipated under uncontrolled pH conditions such as ...
Christian-Marco Klask +4 more
doaj +1 more source
Fermentation, 2023 Gas fermentation is an upcoming technology to convert gaseous substrates into value-added products using autotrophic microorganisms. The hydrogen-oxidizing bacteria Cupriavidus necator efficiently uses CO2 as its sole carbon source, H2 as electron donor ...
Vera Lambauer +6 more
doaj +1 more source
EFFECT OF SAPONIN AS DEFA NATING AGENT ON IN VITRO R MINAL FERMENTATION OF FORAGE AND CONCENTRATE [PDF]
, 2009 This research was arrange with a 4x3 factorial design of treatments to investigate the effect of saponin level in fermentation medium (0,0.1,0.2,or 0.3 mg/ml),and many kinds of fee (king grass, rice bran,and king grass:rice bran,60:40 w/w)on protozoa ...
Yusiati, L M, Alim, S, Hanim,, C
core +1 more source
Fermentation, 2021 Gas fermentation by acetogens of the genus Clostridium is an attractive technology since it affords the production of biochemicals and biofuels from industrial waste gases while contributing to mitigate the carbon cycle alterations.
Luca Ricci +3 more
doaj +1 more source
Gas bubble formation in the cytoplasm of a fermenting yeast [PDF]
FEMS Yeast Research, 2012 Current paradigms assume that gas bubbles cannot be formed within yeasts although these workhorses of the baking and brewing industries vigorously produce and release CO(2) gas. We show that yeasts produce gas bubbles that fill a significant part of the cell.
Swart, Chantel W +8 more
openaire +2 more sources
Microbial dynamics during barley tempeh fermentation [PDF]
, 2006 Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
core +1 more source
Engineered acetogenic bacteria as microbial cell factory for diversified biochemicals
Frontiers in Bioengineering and BiotechnologyAcetogenic bacteria (acetogens) are a class of microorganisms with conserved Wood-Ljungdahl pathway that can utilize CO and CO2/H2 as carbon source for autotrophic growth and convert these substrates to acetate and ethanol. Acetogens have great potential
Jun-Zhe Zhang +12 more
doaj +1 more source