Agritepa, 2022 Vinegar is a condiment made from sugar-containing materials through an alcoholic fermentation process followed by acetic acid fermentation. The principle in making vinegar is alcoholic fermentation and acetic acid fermentation.
Fitri Ida yanti +1 more
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The effect of temperature during culture enrichment on methanotrophic polyhydroxyalkanoate production [PDF]
, 2019 Producción CientíficaClimate change and plastic pollution are likely the most relevant environmental problems of the 21st Century. Thus, one of the most promising solutions to remedy both environmental problems simultaneously is the bioconversion of ...
Bordel Velasco, Sergio +4 more
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Inoculum selection influences the biochemical methane potential of agro-industrial substrates [PDF]
, 2015 Obtaining a reliable estimation of the methane potential of organic waste streams in anaerobic digestion, for which a biochemical methane potential (BMP) test is often used, is of high importance.
Angenent, Largus T +7 more
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Chemical and antimicrobial analyses of Sideritis romana L. subsp. purpurea (Tal. ex Benth.) Heywood, an endemic of the Western Balkan [PDF]
, 2017 A comprehensive study on essential oil and different solvent extracts of Sideritis romana L. subsp. purpurea (Tal. ex Benth.) Heywood (Lamiaceae) from Montenegro is reported. The gas chromatography-mass spectrometry analysis of the essential oil revealed
Božović, Mijat +7 more
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Phytopathologia Mediterranea, 2009 The effect of host leaf wetness duration, Mycosphaerella pinodes inoculum concentration and pathogen isolate on the latent period and the incubation period of the pathogen or disease severity were quantifi ed on pea (Pisum sativum L.).
B. Setti +3 more
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Modelling start-up performance of anaerobic digestion of saline-rich macro-algae [PDF]
, 2014 Some of the key factors affecting the adaptation of anaerobic digestion processes to increasing levels of salinity were determined in batch tests using brown seaweed as a feedstock.
Akunna, Joseph C., Hierholtzer, Anthony
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Acta Agrobotanica, 2013 The effect of experiment date, inoculum concentration and number of passages through potato tissue on virulence spectrum and aggressiveness level of four Phvtophthora infestans isolates was examined in four tests.
Sylwester Sobkowiak +2 more
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Beverages, 2017 A novel alcohol-free beverage with a fruity, slightly sour, sweetish, fresh, and plum-like flavor was produced by incorporating the edible mushroom shiitake (Lentinula edodes) into the fermentation process.
Sibel Özdemir +6 more
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Optimization of Colloidal Chitin and Inoculum Concentration in Chitinase Production by Streptomyces sp. PB2 Using Response Surface Methodology [PDF]
E3S Web of Conferences, 2020 Chitinase is an enzyme capable of catalyzing the hydrolysis of chitin. Bacteria is one of the sources for chitinase and the modification process of production are continously developed. Streptomyces sp.
Pramesti Eri, Puspita Indun Dewi
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Assessment of intraspecies variability in fungal growth initiation of Aspergillus flavus and aflatoxin B1 production under static and changing temperature levels using different initial conidial inoculum levels [PDF]
, 2018 Intraspecies variability in fungal growth and mycotoxin production has important implications for food safety. Using the Bioscreen C we have examined spectrophotometrically intraspecies variability of A.
Aldars García, Laila +4 more
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