Results 181 to 190 of about 9,711 (221)

Cellulase from Submerged Fermentation

1999
Commercial production of cellulase enzymes by submerged culture fermentation began in the early 1970s, with cellulase made by Trichoderma sold for use in research and pilot studies. The mid-1980s saw the first large industrial uses of cellulase for stonewashing denim and as an additive for animal feeds.
Jeffrey S. Tolan, Brian Foody
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Laboratory fermentors for submerged fermentation

Biotechnology and Bioengineering, 1963
AbstractIn the present paper the authors described laboratory fermentors used in the Antibiotics Research Institute since 1958 for research concerning the technology of the biosynthesis of antibiotics and amino acids and other aerobic fermentations. The lids of the fermentors are made from stainless steel, the vessels are made from glass.
Bohumil Sikyta, Jaromír Šlechta, Miloš Herold   +2 more
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Polysaccharide Production by Submerged Fermentation

2014
This chapter describes the importance of the polysaccharides obtained from different natural sources as well as their natural occurrence. An overview on the different biological activities of the polysaccharides obtained from fungi, bacteria, and algae is provided.
Óscar J. Sánchez, Sandra Montoya, Liliana M. Vargas   +2 more
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SCP from orange peel by fermentation with fungi—Submerged and ‘surface’ fermentations

Biological Wastes, 1989
Abstract Orange peel was employed as a fermentation substrate to produce single cell protein (SCP) by utilizing Trichoderma viride and Geotrichum candidum . Submerged fermentations lasted about 60 h and gave rise to a final product, composed of a mixture of SCP and orange peel residue, suitable as feedstuff; this contained about 20% crude protein
VACCARINO, Carmelo, LO CURTO, Rosario, TRIPODO, Maria Marcella, PATANE' R. M, LAGANA', Giuseppina, SCHACHTER S.   +5 more
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Submerged Citric Acid Fermentation on Orange Peel Autohydrolysate

Journal of Agricultural and Food Chemistry, 2008
The citrus-processing industry generates in the Mediterranean area huge amounts of orange peel as a byproduct from the industrial extraction of citrus juices. To reduce its environmental impact as well as to provide an extra profit, this residue was investigated in this study as an alternative substrate for the fermentative production of citric acid ...
RIVAS TORRES, BEATRIZ, A. TORRADO, TORRE, PAOLO, CONVERTI, ATTILIO, J. M. DOMÍNGUEZ   +4 more
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Submerged Fermentation of Biological Herbicides

1991
Development of production methods for commercial manufacture of bioherbicides is in its infancy. However, fermentation of fungi for use in industrial processes, such as the manufacture of wine and beer, bioconversion of organic molecules, and antibiotic production, is well-known and established technology (33,35,37,50).
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Solid-State Fermentation vs Submerged Fermentation for the Production of l-Asparaginase

2016
l-Asparaginase, an enzyme that catalyzes l-asparagine into aspartic acid and ammonia, has relevant applications in the pharmaceutical and food industry. So, this enzyme is used in the treatment of acute lymphoblastic leukemia, a malignant disorder in children.
K, Doriya, N, Jose, M, Gowda, D S, Kumar
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[Genetic algorithm for fermentation kinetics of submerged fermentation by Morchella].

Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 2009
Fermentation kinetics is important for optimizing control and up-scaling fermentation process. We studied submerged fermentation kinetics of Morchella. Applying the genetic Algorithm in the Matlab software platform, we compared suitability of the Monod and Logistic models, both are commonly used in process of fungal growth, to describe Morchella growth
Ying, Wang, Meizi, Piao, Yonghai, Sun
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Scale-up of Submerged Fermenfations

Industrial & Engineering Chemistry, 1960
Publisher Summary This chapter discusses how a satisfactory scale-up can be accomplished without getting completely involved in the complicated nature of the fermentation process. The relationships involved in scale-up on a unit power basis, by use of volumetric ratios, and by oxygen transfer have been considered. The most usable concept for scale-up
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Solid state fermentations: an attractive to submerged-liquid fermentations

1997
International ...
Durand, A., Almanza, S., Renaud, Raoul, Maratray, Jacques   +3 more
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