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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).
Sipos, Anca +11 more
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Applied Sciences, 2022 Tetragenococcus halophilus strains are the halophilic lactic acid bacteria (LAB) that are present in microbial communities during soy sauce or other hyperosmotic foods’ fermentation.
Jialian Li +4 more
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Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D. +6 more
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Studies on Oxidative Fermentation
Agricultural and Biological Chemistry, 1962 It has been found that Gluconobacter liquefaciens metabolized 5-ketogluconic acid. In order to clarify metabolic pathways of this compound, the oxidation products by resting cells of this organism were investigated. Rubiginol, rubiginic, comenic, 2,5-diketogluconic, glycolic and tartronic acids were detected or identified in the reaction fluid.
MUROOKA, Haruyoshi +2 more
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Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae [PDF]
, 2009 The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation.
Sibanda, Mkhululi Benedict
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Antioxidants, 2022 This study investigated the effects of Lactobacillus curvatus fermentation on the oxidative stress attenuating effects of Euryale ferox on H2O2-induced human skin fibroblasts (HSF).
Yanbing Jiang +7 more
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Solid state fermentation for the production of lipolytic fungal enzymes [PDF]
, 2007 The production of lypolitic moulds in solid state fermentation was studied. Aspergillus oryzae and Rhizopus oryzae were grown on rice hulls using different media.
Molinari, F. +13 more
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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
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The non-oxidative pentose phosphate pathway controls the fermentation rate of xylulose but not of xylose in Saccharomyces cerevisiae TMB3001 [PDF]
, 2002 Saccharomyces cerevisiae is able to ferment xylose,when engineered with the enzymes xylose reductase (XYL1) and xylitol dehydrogenase (XYL2).
Hahn-Hägerdal, Bärbel +1 more
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Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects
, 2023 With global carbon emissions and environmental issues becoming increasingly prominent, there is an increasing focus on the development of clean energy, and biobutanol has gained widespread attention due to its superior performance.
Wei Cong, Zhangnan Lin, Jian’an Zhang
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