Results 251 to 260 of about 237,811 (303)

Fermentation of cellodextrins to ethanol using mixed‐culture fermentations

Biotechnology and Bioengineering, 1985
AbstractThe potential for enhancing ethanol production from cellodextrins by employing mixed‐culture (Candida wickerhamii–Saccharomyces cerevisiae) fermentations was investigated. Initially, ethanol production was monitored in fermentation medium containing 50 g/L glucose plus 45 g/L cellobiose.
S N, Freer, R E, Wing
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Mixing in unstirred batch fermenters

The Chemical Engineering Journal, 1993
Abstract Beer fermentation carried out in a cylindrical laboratory fermenter was used to study mixing characteristics.
Ana I. García, Luis A. García, Mario Díaz   +2 more
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Aeration and mixing in vortex fermenters

Journal of Chemical Technology & Biotechnology, 1993
AbstractThe overall apparent volumetric gas—liquid mass transfer coefficient (k95a) and the mixing time (t95) were determined in a 240 dm3 vortex aerated fermenter over stirrer speed and air flow ranges of 300–800 rpm and 10–45 normal dm3 min−1, respectively.
Y, Chisti, M, Moo-Young
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Fluid Mixing in Fermentation Processes

Industrial & Engineering Chemistry, 1960
Publisher Summary Mixing is an essential part of fermentation processes. There are two sources of fluid-mixing energy in a fermentation process; mixing impellers provide circulation of fluids through the tank, and the expansion and velocity of air passing through a fermentor imparts fluid motion.
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Microbe–microbe interactions in mixed culture food fermentations

Current Opinion in Biotechnology, 2013
Most known natural and industrial food fermentation processes are driven by either simple or complex communities of microorganisms. Obviously, these fermenting microbes will not only interact with the fermentable substrate but also with each other.
Smid, E.J., Lacroix, C.
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Comparison of mixed-acid fermentations inoculated with six different mixed cultures

Bioresource Technology, 2012
The MixAlco™ process biologically converts biomass to carboxylate salts that may be converted to a variety of chemicals and fuels. This study examines the fermentation performance of six different mixed cultures, and how the performance was affected by the bacterial composition of each community.
Andrea K, Forrest, Emily B, Hollister, Terry J, Gentry, Heather H, Wilkinson, Mark T, Holtzapple   +4 more
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