WorldWideScience

Sample records for enjeu qui fermente

  1. Asie du Sud-Est : enjeu régional ou enjeu mondial ?, Hugues Tertrais

    Directory of Open Access Journals (Sweden)

    Laurent Gédéon

    2013-01-01

    Full Text Available Dans Asie du Sud-Est : enjeu régional ou enjeu mondial ?, Hugues Tertrais se livre à une analyse précise de la situation en Asie du sud-est au regard de la crise économique qui a secoué cette région du monde en 1997 et de ses conséquences. Soulignant la fragmentation de cet espace politique, caractérisé par sa très grande diversité culturelle et linguistique, l’auteur rappelle qu’il s’est édifié sur l’ancienne ligne de fracture entre monde chinois et puissances européennes, tout d’abord, puis...

  2. fermentation

    African Journals Online (AJOL)

    user

    2012-05-17

    May 17, 2012 ... genes in glycolysis pathway, trehalose and steroid biosynthesis and heat shock proteins (HSP) in .... com) and prepared for microarray construction and analysis. .... a single time point of the late stage of VHG fermentation.

  3. L'enjeu mondial des batteries au lithium - French version only

    CERN Multimedia

    2007-01-01

    A l'occasion de son Assemblée générale, Le Solar-Club CERN, ensemble avec le club ConCERNed for Humanity, ont le plaisir d'inviter tout les personnes intéressées dans le domaine du stockage de l'énergie électrique, à une conférence sur les espoirs et déconvenues des batteries au lithium: L'enjeu mondial des batteries au lithium par le professeur Michel ARMAND, Inventeur de la batterie lithium-polymère, Professeur et Directeur de recherches / CNRS à l'Université d'Amiens / Picardie Le lundi 26 mars 2007, à 19 heures, au CERN à la Salle du Conseil, bâtiment 503, 1er étage

  4. Fractured Reservoir Simulation: a Challenging and Rewarding Issue Simulation des réservoirs fracturés : un défi et un enjeu

    Directory of Open Access Journals (Sweden)

    Bourbiaux B.

    2010-03-01

    Full Text Available The recent years have seen a growing awareness of the role played by fractures in petroleum reservoirs production and recovery. Hence, much effort was devoted to the diagnosis of fracture presence and impact on production. However, turning that diagnosis into field development decisions goes through reservoir simulation. This paper addresses some of the specificities of fractured reservoirs that make that their simulation is both challenging and rewarding. Indeed, the integration of fractures into a flow simulation model is not straightforward because of the existing gap between the geological fault/fracture network and the fingerprint of that network on often-complex recovery mechanisms. Considering that fractures may impede or enhance production, fractured reservoir simulation may be seen as a technical challenge with potentially-high reward. This paper underlines that specific framework as an introduction to two technical articles dedicated to dual-porosity reservoir simulation. Although it constitutes another major aspect of any fractured reservoir study, the geological characterization of fractures is not discussed herein, but only evoked because of more and more integration of static and dynamic aspects. Au cours des années récentes, la prise de conscience du rôle des fractures sur la production et la récupération des champs est devenue de plus en plus forte au sein de la communauté pétrolière. Aussi beaucoup d’efforts ont-ils été consacrés à la détection des fractures et à l’analyse de leur impact sur la production. Toutefois, la prise en considération de ces observations dans les choix de développement des champs passe par la simulation de réservoir. Cet article traite des spécificités propres aux réservoirs fracturés et qui font de leur simulation à la fois un défi et un enjeu. En effet, l’intégration des fractures dans un modèle de simulation des écoulements n’est pas immédiate en raison du difficile

  5. Archiver ce qui aurait pu avoir lieu

    Directory of Open Access Journals (Sweden)

    Stefanie Baumann

    2009-12-01

    Full Text Available L’Atlas Group, un projet de l’artiste libanais Walid Raad, est « dédié à la recherche et la compilation de documents sur l’histoire contemporaine libanaise. L’Atlas Group produit, localise, conserve et étudie des documents visuels, sonores, textuels et autres, qui mettent en lumière l’histoire actuelle du Liban. »Ce projet est ainsi présenté comme une fondation qui génère des archives historiques et qui collecte des traces relevant de la guerre au Liban afin de les mettre à disposition aux chercheurs. Mais, les matériaux sont produits par l’artiste : l’archive est imaginaire, les documents et récits sont inventés, ainsi que le Docteur Fakhouhi, le personnage principal, présenté comme étant « le plus renommé des historiens au Liban ». Le spectateur se trouve alors devant un scénario très étrange dans lequel sont détournées les notions de document (qui peut désormais être aussi bien trouvé que produit et d’histoire (car les situations décrites sont considérées comme « ayant très bien pu avoir eu lieu », l’Atlas Group  les traite comme de véritables événement historiques et qui déplace, mine de rien, tout un dispositif. Au sein de ce projet, la frontière entre fiction et documentaire est complètement estompée : le geste de l’artiste (qui, lui, se présente comme une institution, un « Groupe », interroge ainsi le statut même d’auteur vise à la déplacer pour poser des questions relatives aux représentations possibles de l’histoire, aux personnes aptes à se charger de son écriture et à l’opération historiographique.

  6. Nu, qui, où ?

    Directory of Open Access Journals (Sweden)

    Claire Hancock

    2004-04-01

    Full Text Available Si Francine Barthe-Deloizy semble s’excuser, dans la première phrase de son introduction, de commettre « un livre de plus sur la nudité, le nu, le corps », les géographes qui la liront ne partageront certainement pas cette lassitude : leur réaction devrait bien plutôt s’apparenter à « enfin, une géographie du nu et du corps !». Peut-être par pudibonderie, ou peut-être parce que le géographe français aime à se penser comme pur esprit, notre discipline a longtemps ...

  7. 11 batailles qui ont fait la Bretagne

    OpenAIRE

    Pansini, Valeria

    2017-01-01

    L’ouvrage collectif dirigé par Dominique Le Page couvre, à travers les faits de guerre qui ont touché la région, deux millénaires d’histoire de la Bretagne, de l’affrontement entre la flotte romaine et les Vénètes du Morbihan en 56 av. J.-C. à la bataille du maquis de Saint Marcel en juin 1944. L’attention portée par les onze contributions à la mémoire de l’événement analysé rend ce très impressionnant laps de temps étudié encore plus long, en emmenant l’attention du lecteur jusqu’à nos jours...

  8. Qui gouverne les industries ?

    Directory of Open Access Journals (Sweden)

    William Genieys

    2010-07-01

    Full Text Available La question de savoir qui gouverne l’économie a longtemps fasciné les sciences sociales sans pour autant souvent générer de résultats probants et rigoureux. Bernard Jouve a tenté d’y répondre en se focalisant sur l’élite de chacune des métropoles qu’il a étudiée. Ce texte prolonge son travail en changeant de focale pour aborder plutôt les élites qui régulent chaque industrie en présentant leur «  programme » respectif. Après avoir exposé les développements théoriques menant à ce concept « d’élite programmatique », l’article les croise avec une approche du gouvernement des industries afin de tracer une nouvelle voie vers une meilleure compréhension du rôle du politique dans l’économie.The question «who governs the economy ?» has fascinated social science for years without often generating stimulating and rigorous results. Bernard Jouve attempted to reply to it by focusing on the elite of each metropole he studied. This text extends his work by changing the focus in order to study the elites who regulate each industry through promoting their respective «programme». Having first presented the theoretical developments that produced the concept of «programmatic elite», the article combines it with an approach to the government of industries in order to set out a new route map towards better understanding of the role of politics in the economy.

  9. Interface habitat / forêt : enjeu et facteur de risque incendie

    Directory of Open Access Journals (Sweden)

    Carrega P.

    2012-10-01

    Full Text Available Les habitations, insérées au milieu de la végétation forestière, forment avec cette dernière des interfaces susceptibles de subir les conséquences de ce qu’elles peuvent provoquer comme incendies de forêt dans la région de la Kabylie, notamment sur sa partie maritime. En plus de ses caractéristiques climato-botaniques et de son aspect orographique, cette zone présente un tissu urbain diffus et éparpillé, avec plusieurs villages qui pénètrent un paysage végétal de type méditerranéen, constituant ainsi un terrain favorable à l’incendie de forêt. Dans cette région méditerranéenne qui s’étale sur une soixantaine de kilomètres, le phénomène des incendies de forêt sévit à des taux inédits par rapport à la moyenne nationale. Ce qui suscite l’intérêt de la présente étude. Le but de cette dernière est de tenter de montrer l’impact des interfaces habitat-forêt (espace vital et de l’activité économique dominante au niveau local à savoir l’élevage (espace d’activité sur la variabilité des incendies et sur la notion du risque. Le recensement des interfaces habitat/forêt et des unités d’élevage « statique »  ou hors-sol ainsi que l’étude de leur répartition spatiale le long de la façade maritime a révélé une distribution spatiale hétérogène. La densité des interfaces et le nombre d’incendies varient considérablement d’une commune à une autre sur les cinq communes de cette région. L’étude statistique (régressions simple et multiple a montré que la variable interface habitat/forêt contribue significativement à l’explication de la variabilité spatiale des incendies.

  10. Deux nouvelles initiatives visent à soutenir les femmes qui ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    14 nov. 2017 ... Chilufya MWEWA PhD Student University of Cape Town Dept of Physics Cape Town South Africa. Dans les pays en développement, les femmes se heurtent encore à des obstacles qui limitent leur capacité à faire une carrière et à devenir des chefs de file dans le domaine des sciences, de la technologie, ...

  11. Regarder ceux qui regardent : Eudora Welty photographe

    Directory of Open Access Journals (Sweden)

    Jean-Marc Victor

    2010-02-01

    Full Text Available Biographes et critiques ont largement souligné la concomitance, chez Eudora Welty, de la venue à l’écriture et de la pratique photographique au milieu des années 30 : en 1936, elle obtient en même temps, et pour la première fois, la publication d’une de ses nouvelles (« Death of Traveling Salesman » ainsi que la tenue d’une exposition, dans une galerie new-yorkaise, de ses photographies du Mississippi prises pour le compte de l’agence locale de la Works Progress Administration, qui l’emploie...

  12. Qui a droit à la pensée ?

    Directory of Open Access Journals (Sweden)

    Patricia Desroches

    2010-06-01

    Full Text Available Les Éditions Amsterdam ont publié en septembre 2009 un ouvrage intitulé Et tant pis pour les gens fatigués , constitué d’une série d’entretiens réalisés avec le philosophe Jacques Rancière, sur une période allant de 1976 à 2009. L’intérêt de cette publication est de rendre présente l’œuvre d’un philosophe qui a scruté « les figures concrètes d’ouvriers » (p. 37, sans revendiquer une position d’historien ; d’un théoricien sensible à la dimension ...

  13. L'univers quantique tout ce qui peut arriver arrive

    CERN Document Server

    Cox, Brian

    2018-01-01

    Brian Cox et Jeff Forshaw révèlent dans cet ouvrage la signification profonde de la physique quantique. Ils montrent pourquoi elle fournit une description de la Nature avec un immense pouvoir prédictif et explicatif, couvrant une vaste gamme de phénomènes, des puces de silicium aux fonctionnement des étoiles. L'histoire commence au tournant du XXe siècle, avec l'hypothèse de Max Planck qui postule que le rayonnement lumineux dégagé par un corps chaud est constituée de petits paquets d'énergie qu'il nomme "quanta". Brian Cox et Jeff Forshaw explorent ensuite plus d'un siècle de découvertes et de questionnements, jusqu'au fameux boson de higgs, clé de voûte du modèle standard décrivant la matière à son niveau le plus élémentaire.

  14. 'Des Yeux Qui Ne Voient Pas...': The smartphones

    Directory of Open Access Journals (Sweden)

    Luca Di Lorenzo

    2018-04-01

    Full Text Available Three of the most influential chapters of Le Corbusier’s Vers une Architecture are collected under the common title ‘Des yeux qui ne voient pas…’ (Eyes which do not see…. Liners, airplanes, and automobiles are shown as the expression of the powerful beauty of practical form: honest, simple, functional and technological. These very famous pages remind us that form is not only derived from precise typological choices or from reasoned morphogenetic diagrams, but it could also be a direct expression of the Kunstwollen. What are the paquebots of the twenty-first century? Which buildings embody this new paradigm? This graphic analysis starts from the statement that one of the ‘not seen’ features of this era is the smartphone. The subject of the survey is the first BMW Guggenheim Lab, designed in 2010 by Atelier Bow-Wow. Described by the architects themselves as a ‘travel toolbox’ or ‘pop-up fly loft theatre in the city’, this compact architecture is the incarnation of three interesting formal qualities usually associated with smartphones: the clear division between the hardware and the ergonomic user interface; the possibility to operate different functions (or software in the same space (or screen; and the real and virtual connection with different urban situations.

  15. La vérite sur ce qui nous motive

    CERN Document Server

    Pink, Daniel H

    2011-01-01

    Voici enfin la traduction française du best-seller international DRIVE ! Qu'est-ce qui nous motive vraiment ? Dans quels cas sommes-nous les plus performants et les plus enthousiastes ? La plupart d'entre nous sommes persuadés que les récompenses (salaire, primes...) sont notre meilleure motivation. La logique de la carotte et du bâton finalement... Et si nous faisions fausse route ? En s'appuyant sur quatre décennies d'études scientifiques et psychologiques sur la motivation humaine, Pink démontre que les entreprises dirigent très mal leurs équipes avec d'énormes conséquences sur notre vie (absence d'ambition, lassitude, morosité). Le secret de la performance (et de la satisfaction) dans les entreprises, l'enseignement ou dans notre vie personnelle , c'est le besoin profondément humain de diriger sa propre vie, d'apprendre, de créer de nouvelles choses et de s'améliorer. Dans ce livre, Pink examine les 3 éléments de la motivation, l'autonomie, la maîtrise et le besoin de donner un sens ...

  16. Fermentation Industry.

    Science.gov (United States)

    Grady, C. P. L., Jr.; Grady, J. K.

    1978-01-01

    Presents a literature review of wastes from the fermentation industry, covering publications of 1976-77. This review focuses on: (1) alcoholic beverage production; (2) pharmaceuticals and biochemicals production; and (3) biomass production. A list of 62 references is also presented. (HM)

  17. Qui sera le nouvel Einstein ? Vers une nouvelle theorie de la gravitation

    Science.gov (United States)

    Bonnet-Bidaud, J. M.

    1999-10-01

    Un debat de plus d'un siecle a resurgi ces toutes dernieres annees avec une vigueur nouvelle. L'enjeu ? Mettre fin, ni plus ni moins, a l'une des contradictions les plus inouies de la physique fondamentale, en reconciliant mecanique quantique et relativite generale. En effet, a l'heure ou la gravitation semble enfin sur le point de fusionner avec les trois autres forces de la nature. il est certain que la relativite d'Einstein doit etre bientot remplacer par une autre theorie... Reste quye tous les physiciens sont loin de s'accorder sur la marche a suivree. Gravitation quantique, relativite d'echelle, supersymetrie, les candidates ne manquent pas.

  18. Interdiction de Genre: La Loi Qui Fait Taire le Corp

    Directory of Open Access Journals (Sweden)

    Renato Duro Dias

    2015-12-01

    Full Text Available Cette recherche discute les identités de genre avec la base dans l'analyse du travail La Ley no escrita (2012 d'Oihana Cordero. Le travail de l'artiste plasticien a comme l'objectif provoque la réflexion sur les lois et les normes juridiques-sociales qu'ils existent autour du caractère ficcional et le genre performatife, révélant de nouvelles lectures sur l'acte du corps. C'est un travail sculptural (KRAUSS, 1984, composé par une base blanche, une épée et un groupe de feuilles, dans lesquelles ils sont exprimés, par un contrat de genre, comme ils se prononcent, interseccionam et c'est des interdictions imposées aux possibilités de genre. Comme ceci, les règles et des règlements sont faits la preuve imposés par le binarisme du genre que la force soumet et ils arrêtent des identités pour le compte de la normalisation (normatisation des corps. Pour cette enquête les concepts de genre sont problematize, le corps subjugué, la normativité et de la performance dans le Butler (2012a, 2012b, 2013, Foucault (1997, 1998, 2014, Fraser (2002, 2006, 2009, Scott (2008, Cordero (2012 et Preciado (2011. Cordero (2012, dans son travail, nous présente les copies multiples d'un contrat de papier imprimé a passé par une épée. C'est une métaphore, une forme de représentation dogmatizé du corps par les actes visibles et invisibles qui compose et ils naturalisent les identités de genre dans une dualité obscurantiste homme/femme. Ce travail comme l'objet conceptuel (FREIRE 2006 produit la puissance exprimée pour en plus d'un document légal perforé, elle vise à provoquer les gens de contempler sur leurs pratiques et leurs corps, mais, par-dessus tout, réfléchir comme ces périmètres ont de transgression difficile. Lors de l'analyse de l'intersection possible des identités de genre et un objet artistique dans le domaine juridique est prévu pour gérer des éléments capables de révéler les technologies complexes corporels politiques

  19. D’une problématique locale-frontalière à un enjeu binational : le cas de la contrebande transfrontalière de carburants entre la Colombie et le Venezuela

    Directory of Open Access Journals (Sweden)

    Amanda Andrade Benitez

    2011-10-01

    Full Text Available Cet article propose d’appréhender le processus d’inscription de la question de la contrebande transfrontalière de carburants dans l’agenda d’intégration binational entre la Colombie et le Venezuela. Peu de travaux s’intéressent à ce sujet qui est habituellement abordé dans une perspective de politique intérieure et non pas extérieure. Notre étude s’inscrit dans le cadre théorique de la « mise en agenda » traitée par Cobb et Elders (1983 et des travaux de Jones et Baumgartner (2005 sur l’évolution de l’agenda politique après l’introduction de nouveaux enjeux. Elle vise à comprendre la manière dont la contrebande de carburants trouve une place dans l’agenda d’intégration énergétique bilatéral et devient un enjeu de coopération entre les deux pays. Les effets économiques de la contrebande ainsi que ses conséquences sur la sécurité de la frontière ont été des facteurs déterminants dans la signature d’un accord entre les deux pays. Les agences énergétiques de Colombie et du Venezuela ont été les acteurs privilégiés du processus d’inscription du problème dans l’agenda d’intégration entre les deux pays.This article analyzes the gradual inclusion of the illegal oil trade in the binational integration agenda between Venezuela and Colombia. Few scholars have focused on this question, which is generally examined through the prism of domestic –not foreign– policy. This study borrows from Cobb and Elders’ (1983 agenda setting theory and its development by Jones and Baumgartner (2005 on the evolution of political agendas following the incorporation of new issues. The purpose is to understand the ways in which illegal oil trade found its place in the bilateral energy integration agenda and became the subject of cooperation between Venezuela and Colombia. The economic effects of this illegal traffic along with its consequences on border security were crucial factors in the signing of a

  20. Alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Colin, P

    1961-01-04

    The addition of C/sub 6-10/ alcohols to the fermenting sugar solutions, increased the yield of alcohol by 1.5 to 5%. The best additives were (additive, % additive in sugar solution, % increased in yield of alcohol): hexanol, 0.03, 2.5; heptanol, 0.05, 3; nonanol, 0.01, 3; 2-ethylbutanol, 0.05, 4; 2-ethylhexanol, 0.05, 5; a mixture of C/sub 7-9/ alcohols from the Oxo synthesis, 0.05, 4.5, and a mixture of C/sub 10/ alcohols 0.05, 3.

  1. Une étude examine les liens qui existent entre la protection sociale ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Gasparini et Cruces et Carolina Robino, administratrice de programme au CRDI, qui a été publié dans El Economista. Cette étude s'inscrit dans le projet Marchés du travail et croissance partagée en Amérique latine, qui est financé par le CRDI et coordonné par le CEDLAS. Le projet vise à faire la lumière sur les rouages ...

  2. Biodiversité et santé : Tuons-nous les plantes qui peuvent nous ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    1 févr. 2011 ... Si cette tendance est récente, la plupart de ces produits de « médecines ... des maladies les plus graves qui affligent le monde, peut-être même face au sida. ... trop quel conseil je pourrais donner aux chercheurs qui tenteront, en 2050, de créer de ... Les populations les plus démunies sont à l'origine de la ...

  3. Un premier service mobile en Égypte qui relie les petits exploitants ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Un premier service mobile en Égypte qui relie les petits exploitants aux acheteurs. Un homme qui parle sur un téléphone mobile. Les petits exploitants agricoles dominent l'agriculture égyptienne, mais leur manque de connaissances en matière de commercialisation et de compétences techniques, ainsi qu'une mauvaise ...

  4. Quand le lait devient enjeu social : le cas de la société peule dans le Séno (Burkina Faso

    Directory of Open Access Journals (Sweden)

    Madina Querre

    2003-09-01

    Full Text Available L’intérêt pour le « lait » en tant que sujet de recherche est issu, ici, de questionnements autour de l’allaitement en tant que facteur de transmission du VIH. En effet, la transmission du VIH par l’allaitement représente un important problème de santé publique dans les pays du Sud. La mise en place des programmes de prévention reste un problème complexe qui touche divers domaines dont une partie concerne directement notre discipline, étant d’ordre social et culturel. Les perceptions qui valorisent l’allaitement maternel sont très ancrées dans la plupart des cultures « tradi­tionnelles », mettant en valeur celles du lait. Le lait prend en effet dans la société peule une valeur qui va au-delà de la simple question de l’allaitement, étant présent au cœur même de la structure socio-économique. C’est cet aspect qui constituera le propos de cet article.Le terme Kossam, qui désigne le lait, signifie « ce qui est meilleur ». A la base de l’organisation socio-économique peule, son exploitation révèle une originalité particulière concernant les femmes : c’est le lait qui donne aux femmes la possibilité d’une émancipation sociale et économique. En effet, tel que cela sera développé dans cet article, le lait de vache est la propriété de la femme dès l’instant où elle est mariée ; elle peut alors en disposer selon ses intérêts pour la consommation et/ou la commercialisation. Elle peut donc avoir une certaine marge de liberté dans ses actions sans être sous la tutelle complète de son époux. Le fait même qu’elle en soit propriétaire fait référence à un fonctionnement et à une représentation sociale spécifiques.Le lait et sa productrice, la vache, sont au cœur du fonctionnement socio-économique peul. Le lait est considéré comme étant à la base de l’alimentation ; même si dans les faits l’alimentation est aussi organisée autour du mil. Aussi, envisager le

  5. Probiotic fermented dairy products

    OpenAIRE

    Adnan Tamime; Rajka Božanić; Irena Rogelj

    2003-01-01

    Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  6. GUT FERMENTATION SYNDROME

    African Journals Online (AJOL)

    boaz

    individuals who became intoxicated after consuming carbohydrates, which became fermented in the gastrointestinal tract. These claims of intoxication without drinking alcohol, and the findings on endogenous alcohol fermentation are now called Gut. Fermentation Syndrome. This review will concentrate on understanding ...

  7. Alcoholic fermentation of whey

    Energy Technology Data Exchange (ETDEWEB)

    Beach, A S; Holland, J W

    1958-09-10

    The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.

  8. In search of Godard’s ‘Sauve la vie (qui peut’

    Directory of Open Access Journals (Sweden)

    Michael Witt

    2015-04-01

    Full Text Available This article examines a little-known compilation film titled Sauve la vie (qui peut that Jean-Luc Godard created in 1981 within the framework of a series of lectures on cinema history that he delivered in Rotterdam in 1980-1981. To make this compilation film he combined sections from his Sauve qui peut (la vie with extracts from four other films. Based on archival research, the article considers the context for the screening, the film’s structure, Godard’s wider engagement with the filmmakers whose work he incorporated, the prints he used, my attempts to reconstruct the film, and its reception in 1981 and today.

  9. 77 FR 27245 - Big Stone National Wildlife Refuge, Big Stone and Lac Qui Parle Counties, MN

    Science.gov (United States)

    2012-05-09

    ... DEPARTMENT OF THE INTERIOR Fish and Wildlife Service [FWS-R3-R-2012-N069; FXRS1265030000S3-123-FF03R06000] Big Stone National Wildlife Refuge, Big Stone and Lac Qui Parle Counties, MN AGENCY: Fish and... plan (CCP) and environmental assessment (EA) for Big Stone National Wildlife Refuge (Refuge, NWR) for...

  10. Rapport financier trimestriel pour le trimestre qui a pris fin le 30 juin ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Sophie Comeau

    30 juin 2017 ... Régi par la Loi sur le Centre de recherches pour le développement international ... des retombées; forme des leaders dans les secteurs de l'administration .... Au cours de la période de trois mois qui a pris fin le 30 juin 2017, ...

  11. Kenya : De la viande qui fait « bizz »Primary tabs | CRDI - Centre de ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    23 sept. 2016 ... Il effectue présentement son travail de terrain chez Sanergy, une entreprise de Nairobi qui offre un service de toilettes publiques dans les bidonvilles, pour ensuite transformer leur contenu en ... Le Centre se spécialise dans la gestion des insectes nuisibles depuis sa fondation, dans les années 1970.

  12. Optimization of Fermentation Conditions for the Production of Bacteriocin Fermentate

    Science.gov (United States)

    2015-03-30

    FERMENTATION CONDITIONS FOR THE PRODUCTION OF BACTERIOCIN “ FERMENTATE ” by Anthony Sikes Wayne Muller and Claire Lee March 2015...From - To) October 2010 – November 2013 4. TITLE AND SUBTITLE OPTIMIZATION OF FERMENTATION CONDITIONS FOR THE PRODUCTION OF BACTERIOCIN “ FERMENTATE ...nisin and pediocin. Whey + yeast extract was the best performing whey fermentation media. The nisin producer strain Lactococcus. lactis ssp. lactis was

  13. «¿Quién soy yo? ¿Quiénes son ellos/as?». Personajes en busca de identidad

    Directory of Open Access Journals (Sweden)

    Caretti, Laura

    2006-12-01

    Full Text Available Who am I? Who are they? These are the questions haunting the characters, created by writers such as Ibsen, Pirandello, Beckett and others, whose emblematic search for identity is explored in the article. The complex interconnections between subjectivity and alterity are focused within the coordinates of space (society and time (memory in their outward and inward movement. The characters are seen on stage relating also to the otherness of actors and spectators. Particular relief is given to the difference between the female and male search for identity in the light of contemporary historical changes.¿Quién soy yo? ¿Quiénes son ellos/as? Estas son las cuestiones que obsesionan a los personajes creados por escritores como Ibsen, Pirandello, Beckett y otros, cuya emblemática búsqueda de identidad se explora a lo largo de este artículo. Las complejas interconexiones entre subjetividad y alteridad son analizadas con las coordenadas del espacio (sociedad y el tiempo (memoria en su movimiento interno y externo. Los personajes son vistos en el escenario desde la alteridad de actores y espectadores. Un particular relieve se otorga a la diferencia entre la búsqueda de la identidad femenina y masculina a la luz de los cambios históricos contemporáneos.

  14. Participation et conflits : l’enjeu des espaces intermédiaires. Conflits socio-spatiaux à Berlin et Saint-Denis

    Directory of Open Access Journals (Sweden)

    Élise Roche

    2011-12-01

    Full Text Available La participation institutionnelle est souvent présentée comme un espace de débat à une échelle très localisée ; on lui reproche souvent le manque d’enjeux et d’impact qu’elle peut comporter pour les projets urbains. En postulant que ces dispositifs naissent de conflits micro-locaux, nous essaierons d’interroger en quoi ce processus reflète au contraire des enjeux sociaux importants qui se jouent à l’échelle de quartiers. Ce questionnement s’appuiera notamment sur l’hypothèse que l’objet territorial de la participation masque bien souvent des tensions sociales, et donc des conflits d’ordre socio-spatiaux. En analysant deux conflits locaux de gestion urbaine, à Berlin et à Saint-Denis, nous analyserons l’articulation entre ceux-ci et les processus de participation locaux. Les quartiers en marge en constituent un bon cadre d’étude par les processus de ségrégation qui s’y exercent.Die Bürgerbeteiligung wird oft als ein Aktionsfeld ohne politische Wirkunskraft gesehen, in welchem nur lokale Themen behandelt werden; die Bürgerbeteiligung sei nicht fähig die Stadtplanung zu ändern. Das politische Engagement der Bürgerinnen und Bürger erweist sich hingegen als sehr wichtig, wenn man Konflikte der institutionellen Bürgerbeteiligung betrachtet, die sich auf einer mikro-geographischen Ebene abspielen. Die territoriale Verankerung der Bürgerbeteiligung tendiert allerdings dazu, die soziale Komponente der Konflikte zu verdecken. Der vorliegende Artikel untersucht, wie lokale Konflikte über Stadtplanung und -organisation in Berlin und Saint-Denis mit lokalen partizipativen Prozessen angegangen werden könnten. Stadtteile mit besonderem Entwicklungsbedarf wie Stadtrandgebiete, die von Stadterneuerung, Gentrifizierungs- sowie Segregationsprozessen betroffen sind, gelten hierfür als geeignete Untersuchungsgegenstände.

  15. Controlling alchohol fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Leedham, P A; Tubb, R S

    1983-09-21

    In the initial stages of a fermentation of carbohydrate to EtOH, the growth of the yeast is controlled by monitoring the pH of a fermenting liquid or wort and controlling the supply of O/sub 2/ in accordance with the pH. The temperature of the fermenting liquid is also controlled in dependence upon the pH. The control of the fermentation process is carried out automatically by an apparatus including a fermentation vessel, a pH sensor arranged to provide an output signal representative of the pH of the liquid in the vessel, memory means to store information on the required pH with regard to the fermentation time, means to inject O/sub 2/ into the fermenting liquid and control means to compare the output signal of the pH sensor at a particular time with that of the required pH at that time, and in the event of the pH of the fermenting liquid lagging behind that required, actuate the means to inject O/sub 2/ into the fermenting liquid to increase the O/sub 2/ content of the fermenting liquid.

  16. LA COMMUNICATION SANTE : NOUVEL ENJEU DE LA CONSOMMATION ALIMENTAIRE Contexte réglementaire et statut juridique des aliments santé

    Directory of Open Access Journals (Sweden)

    Coutrelis Nicole

    2001-07-01

    Full Text Available À la frontière de l’aliment et du médicament, les « aliments santé » sont aujourd’hui au centre de toutes les attentions - et de toutes les interrogations - du secteur de l’agroalimentaire. La notion n’étant pas définie par la loi et le vocabulaire utilisé variant d’un ouvrage ou d’un auteur à l’autre, la matière est difficilement et diversement appréhendée par les professionnels et les consommateurs. Aussi, afin d’assurer à la présente étude la cohérence nécessaire à la compréhension du sujet, lui-même fort complexe, on privilégiera une définition large (et nécessairement subjective de la notion d’aliments santé 1. Dès lors, celle-ci recouvrira : - les aliments traditionnels comportant des allégations faisant un lien, quel qu’il soit, avec la santé ; - les aliments dits « fonctionnels » ; - les aliments traditionnels supplémentés; - l’alimentation particulière; - les compléments alimentaires. Tels que définis, les aliments santé sont soumis à un régime juridique au centre d’un prisme composé de nombreuses réglementations, communautaires et françaises, relatives aux denrées alimentaires et aux médicaments. La multiplicité de ces réglementations ne va pas sans difficulté, leur mise en oeuvre manquant parfois de la cohérence qui serait nécessaire à la sécurité juridique. Essentiellement centrée sur l’information et la protection du consommateur, la réglementation actuellement applicable en France est à la fois générale et spécifique. Générale en ce sens que les règles relatives à la sécurité des produits 2, l’étiquetage et la présentation 3, et en matière de responsabilité civile 4 sont applicables aux aliments santé comme à tout autre produit. Spécifique dans la mesure où des textes plus précis concernent plus directement et/ou exclusivement les aliments santé. En synthétisant à l’extrême les règles applicables à la matière, l

  17. Une percée qui permet de fournir toute une industrie en petits ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    28 oct. 2010 ... Au cours des années 1970 et 1980, le CRDI a consenti un soutien technique et financier appréciable à ces travaux. ... En outre, le centre a enseigné à des pêcheurs qui récoltent des alevins sauvages de meilleures méthodes de manipulation et de transport de ces petits organismes de 1,5 cm de longueur, ...

  18. Rapport financier trimestriel pour le trimestre qui a pris fin le 31

    International Development Research Centre (IDRC) Digital Library (Canada)

    Sophie Comeau

    31 déc. 2011 ... politiques, de chercheurs et de collectivités de par le monde. ..... qui a été choisi à l'issue d'un processus de recrutement mené ... Les bureaux régionaux constituent une ressource stratégique et un élément clé du modèle de.

  19. Des bananes plus nutritives et qui résistent aux maladies | CRDI ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    28 oct. 2010 ... Les petits agriculteurs jouissent de meilleurs revenus et d'une sécurité alimentaire accrue grâce à des variétés de bananes à haut rendement qui résistent aux maladies. Au cours des années 1980 et 1990, avec le soutien du CRDI, la Fundación Hondureña de Investigación Agricola (FHIA) a mis au point ...

  20. Tache mongoloïde extensive : Un signe clinique qui mérite une ...

    African Journals Online (AJOL)

    Tache mongoloïde extensive : Un signe clinique qui mérite une attention particulière. R Abilkassem, A Agadr. Abstract. No abstract. Full Text: EMAIL FREE FULL TEXT EMAIL FREE FULL TEXT · DOWNLOAD FULL TEXT DOWNLOAD FULL TEXT · http://dx.doi.org/10.11604/pamj.2013.16.41.3062 · AJOL African Journals ...

  1. Ceux qui sauront : le déclinisme uchronique de Pierre Bordage

    Directory of Open Access Journals (Sweden)

    Tayeb Ainseba

    2015-01-01

    Full Text Available “What if the French Revolution had never happened? What if what seems to be France's greatest pride was simply erased from history books? These are the questions that haunt Pierre Bordage's alternate history fiction Ceux qui sauront (Those who know which was published in 2008 and is the first volume of a trilogy (Ceux qui rêvent (Those who dream, 2010; Ceux qui osent (Those who dare, 2012. Bordage does not outline all the political ramifications of this null and void revolution but his narrative is centred on the prohibition of teaching for the enduring Third Estate. Even though it has been labelled children's literature, this work of alternate history is full of violent declinism: it tackles both the State's misology and the way scholars are disdained within a mercantile order, it denounces the way politics have abandoned the social and the way school has been forced to secrecy. Given these declinist characteristics, might we not classify this alternate history as a distopia? What are the whys and the wherefores of this all-French anti-humanism? What does this work reveal as regards contemporary, end of twentieth, beginning of twenty-first century France?

  2. Ceux qui sauront : le déclinisme uchronique de Pierre Bordage

    Directory of Open Access Journals (Sweden)

    Tayeb Ainseba

    2015-12-01

    Full Text Available “What if the French Revolution had never happened? What if what seems to be France's greatest pride was simply erased from history books? These are the questions that haunt Pierre Bordage's alternate history fiction Ceux qui sauront (Those who know which was published in 2008 and is the first volume of a trilogy (Ceux qui rêvent (Those who dream, 2010; Ceux qui osent (Those who dare, 2012. Bordage does not outline all the political ramifications of this null and void revolution but his narrative is centred on the prohibition of teaching for the enduring Third Estate. Even though it has been labelled children's literature, this work of alternate history is full of violent declinism: it tackles both the State's misology and the way scholars are disdained within a mercantile order, it denounces the way politics have abandoned the social and the way school has been forced to secrecy. Given these declinist characteristics, might we not classify this alternate history as a distopia? What are the whys and the wherefores of this all-French anti-humanism? What does this work reveal as regards contemporary, end of twentieth, beginning of twenty-first century France?

  3. Studies on continuous fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ueda, K

    1958-01-01

    Continuous fermentation of molasses with a combined system of agitated vessel and flow pipe is studied. A new apparatus was designed. The rate of the fermentation was faster with this apparatus than with the former apparatus which was composed of two vessels.

  4. Food Technologies: Fermentation

    NARCIS (Netherlands)

    Nout, M.J.R.

    2014-01-01

    Fermentation refers to the use of microorganisms to achieve desirable food properties in the fermented food or beverage. Although the word ‘fermentation’ indicates ‘anaerobic metabolism,’ it is also used in a broader sense to indicate all anaerobic and aerobic microbiological and biochemical

  5. Research in fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Mills, A K

    1966-01-01

    The following aspects of the biochemistry of fermentation were discussed: carbohydrate, amino acid, S, and phosphate metabolisms in the yeast cell; pantothenic acid and biotin as the essential growth factors in yeast metabolisms; effects of different aeration conditions on yeast growth, mitochondria development, and lipid contents. Gas chromatographic studies of fermentation products are also discussed.

  6. Enzymes in Fermented Fish.

    Science.gov (United States)

    Giyatmi; Irianto, H E

    Fermented fish products are very popular particularly in Southeast Asian countries. These products have unique characteristics, especially in terms of aroma, flavor, and texture developing during fermentation process. Proteolytic enzymes have a main role in hydrolyzing protein into simpler compounds. Fermentation process of fish relies both on naturally occurring enzymes (in the muscle or the intestinal tract) as well as bacteria. Fermented fish products processed using the whole fish show a different characteristic compared to those prepared from headed and gutted fish. Endogenous enzymes like trypsin, chymotrypsin, elastase, and aminopeptidase are the most involved in the fermentation process. Muscle tissue enzymes like cathepsins, peptidases, transaminases, amidases, amino acid decarboxylases, glutamic dehydrogenases, and related enzymes may also play a role in fish fermentation. Due to the decreased bacterial number during fermentation, contribution of microbial enzymes to proteolysis may be expected prior to salting of fish. Commercial enzymes are supplemented during processing for specific purposes, such as quality improvement and process acceleration. In the case of fish sauce, efforts to accelerate fermentation process and to improve product quality have been studied by addition of enzymes such as papain, bromelain, trypsin, pepsin, and chymotrypsin. © 2017 Elsevier Inc. All rights reserved.

  7. Asian fungal fermented food

    NARCIS (Netherlands)

    Nout, M.J.R.; Aidoo, K.E.

    2010-01-01

    In Asian countries, there is a long history of fermentation of foods and beverages. Diverse micro-organisms, including bacteria, yeasts and moulds, are used as starters, and a wide range of ingredients can be made into fermented foods. The main raw materials include cereals, leguminous seeds,

  8. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle...

  9. Une possibilité d'ensemencement massif pour induire la fermentation malolactique

    Directory of Open Access Journals (Sweden)

    Jean-Jacques Descout

    1980-03-01

    Nous avons pensé qu'il était possible de provoquer le déclenchement de la dégradation de l'acide malique sur des vins particulièrement résistants en leur incorporant un mélange de bactéries et de levures recueilli par filtration sur diatomées d'un vin qui vient de subir la fermentation malolactique.

  10. pour le trimestre qui a pris fin le 30 septembre 2014

    International Development Research Centre (IDRC) Digital Library (Canada)

    Office 2004 Test Drive User

    30 sept. 2014 ... d'information financière (normes IFRS). Toutes les ... 42,9 %. (1 684) d'un exercice à l'autre. Écart en %. Budget. 2014-2015. Période de six mois qui a pris fin le 30 septembre. Réalisations. Réalisations. 2013 ... a augmenté de 9,6 millions de dollars (soit 17,5 %) par rapport à ce qu'elle était à la période.

  11. OPS : élaborer de nouveaux partenariats et consolider ceux qui ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    9 mai 2011 ... L'Organisation mondiale de la santé (OMS) « est devenue très engagée [en ce qui a trait à l'écosanté] quand l'Évaluation des écosystèmes pour le millénaire a été faite, » a indiqué le Dr Corvalan. Entreprise en 2001, l'Évaluation des écosystèmes pour le millénaire a evalué les conséquences du ...

  12. Protein modification by fermentation

    DEFF Research Database (Denmark)

    Barkholt, Helle Vibeke; Jørgensen, P.B.; Sørensen, Anne Dorthe

    1998-01-01

    The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis, and Lactobacillus plantarum, and two fungi, Rhizopus microsporus, var....... oligosporus and Geotrichum candidum. Residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and R. microsporus. Reactions to anti-pea profilin and anti-Bet v I were still detectable after fermentation. The contents of lectin and pea protease inhibitor were...

  13. Fermentative alcohol production

    Science.gov (United States)

    Wilke, Charles R.; Maiorella, Brian L.; Blanch, Harvey W.; Cysewski, Gerald R.

    1982-01-01

    An improved fermentation process for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using "water load balancing" (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

  14. Qui a peur du harcèlement sexuel ? des femmes témoignent

    CERN Document Server

    Ducret, Véronique

    2010-01-01

    Le harcèlement sexuel au travail est un comportement banalisé tant par les auteurs que par les collègues et les responsables hiérarchiques. Cette attitude contribue à maintenir les victimes dans le silence et c'est pour briser ce cercle que Véronique Ducret a choisi de récolter et publier les témoignages de dix femmes. Les parcours de ces femmes, semés d'embûches, montrent qu'elles ont essayé de se faire entendre ; pour certaines, au risque de perdre leur place de travail. Si le harcèlement sexuel est douloureux, plus insupportable encore est l'incompréhension à laquelle elles ont dû faire face. Ces femmes témoignent ici des stratégies qu'elles ont utilisées pour faire reconnaître ce qu'elles ont subi. Cet ouvrage s'adresse à toutes les femmes qui travaillent et qui ont été ou risquent d'être confrontées un jour au harcèlement sexuel. Ces récits permettront à certaines de se reconnaître dans ces situations et peut-être de dévoiler à leur tour, et sans honte, les violences sexuel...

  15. Ferment first, then compost

    Energy Technology Data Exchange (ETDEWEB)

    Dany, Christian

    2012-11-01

    If communal organic waste is simply dumped, it is harmful to the environment. But if it is used to produce biogas, it can become a significant source of energy. Currently, there are two dry fermentation processes available. (orig.)

  16. Methanic fermentation of manure

    Energy Technology Data Exchange (ETDEWEB)

    Donadeo, M

    1954-06-01

    A comparison between the chemical composition of manure ripened in conventional ditches and that of manure anaerobically fermented in tanks led to the conclusion that the latter was not satisfactory; the resulting manure was less valuable.

  17. La fermentation acétonobutylique. Synthèse bibliographique et orientations actuelles Butanol-Acetone Fermentation. Bibliographie Synthesis and Current Trends

    Directory of Open Access Journals (Sweden)

    Marchal R.

    2006-11-01

    Full Text Available Cet article présente une synthèse des connaissances sur la fermentation acétonobutylique tant d'un point de vue microbiologique que technologique. Divers aspects du métabolisme et de la régulation du microorganisme mis en oeuvre sont abordés. Les performances de la fermentation sur ses substrats traditionnels (farine de maïs ou mélasses sont comparées avec celles qui ont été récemment obtenues à partir du topinambour à l'Institut Français du Pétrole, dans le cadre d'un nouveau développement de cette fermentation pour la production de carburants. This article gives a synthesis of what is known about butylacetone fermentation from both the microbiological and technological standpoints. Different aspects of the metabolism of the microorganism used and of how it is regulated are considered. The performances of fermentation on traditional substrates (cornmeal or molasses are compared with those recently obtained using Jerusalem artichokes at Institut Français du Pétrole as part of a new project on this fermentation for the purpose of producing substitute fuel.

  18. Choix qui s'offrent à la Chine en matière de politiques à la suite de ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Ce projet, qui est le prolongement d'un projet antérieur - Réseau de recherche sur la pauvreté et les inégalités en Chine (no 103310) - est amorcé en raison du débat qui a actuellement cours en Chine sur la crise économique mondiale. Cette subvention permettra à de jeunes chercheurs de contribuer au débat en ...

  19. Solid substrate fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Tengerdy, R P

    1985-04-01

    Solid Substrate Fermentation (SSF) describes the microbiological tranformation of biological materials in their natural state, in contrast with liquid or submerged fermentations which are carried out in dilute solutions or slurries. The most important industrial microorganisms used in SSF are filamentous fungi and the critical factors in their growth are the control of the moisture level and the temperature. Traditionally, most SSFs are conducted in shallow trays (so that heat build up is avoided) and stacked in a moist chamber, however, the modern SSF should be able to mix large amounts of substrate for a uniform fermentation, maximum automization scale-up of the process, continuous operation and fermentation control and a promising new design is the Helical screw fermenter. At the present time SSF is used in the production of foods (e.g. mushrooms and oriental foods) in municipal, agricultural and industrial solid waste disposal and in the production of enzymes and speciality chemicals but it does not seem likely that it will replace prevalent liquid fermentation technologies. 29 references.

  20. De l’ethnologie du Japon : par qui, où, comment ?

    Directory of Open Access Journals (Sweden)

    Anne Bouchy

    2007-06-01

    Full Text Available « Ce qui importe, c’est que l’esprit humain, sans égard pour l’identité de ses messagers occasionnels, y [dans ce livre] manifeste une structure de mieux en mieux intelligible à mesure que progresse la démarche doublement réflexive de deux pensées agissant l’une sur l’autre et dont, ici l’une, là l’autre, peut être la mèche ou l’étincelle du rapprochement desquelles jaillira leur commune illumination. Et, si celle-ci vient à révéler un trésor, on n’aura pas besoin d’arbitre pour procéder au p...

  1. Commercial Biomass Syngas Fermentation

    Directory of Open Access Journals (Sweden)

    James Daniell

    2012-12-01

    Full Text Available The use of gas fermentation for the production of low carbon biofuels such as ethanol or butanol from lignocellulosic biomass is an area currently undergoing intensive research and development, with the first commercial units expected to commence operation in the near future. In this process, biomass is first converted into carbon monoxide (CO and hydrogen (H2-rich synthesis gas (syngas via gasification, and subsequently fermented to hydrocarbons by acetogenic bacteria. Several studies have been performed over the last few years to optimise both biomass gasification and syngas fermentation with significant progress being reported in both areas. While challenges associated with the scale-up and operation of this novel process remain, this strategy offers numerous advantages compared with established fermentation and purely thermochemical approaches to biofuel production in terms of feedstock flexibility and production cost. In recent times, metabolic engineering and synthetic biology techniques have been applied to gas fermenting organisms, paving the way for gases to be used as the feedstock for the commercial production of increasingly energy dense fuels and more valuable chemicals.

  2. Xylose fermentation to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    McMillan, J.D.

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  3. Filamentous Fungi Fermentation

    DEFF Research Database (Denmark)

    Nørregaard, Anders; Stocks, Stuart; Woodley, John

    2014-01-01

    Filamentous fungi (including microorganisms such as Aspergillus niger and Rhizopus oryzae) represent an enormously important platform for industrial fermentation. Two particularly valuable features are the high yield coefficients and the ability to secrete products. However, the filamentous...... morphology, together with non-Newtonian rheological properties (shear thinning), result in poor oxygen transfer unless sufficient energy is provided to the fermentation. While genomic research may improve the organisms, there is no doubt that to enable further application in future it will be necessary...... to match such research with studies of oxygen transfer and energy supply to high viscosity fluids. Hence, the implementation of innovative solutions (some of which in principle are already possible) will be essential to ensure the further development of such fermentations....

  4. Koji for alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ikeda, T; Ogihara, H

    1956-06-25

    The pressed cake of fermented alcohol mash was used for preparing koji. The cake included considerable amounts of sugar, N-containing materials, enzymes, and vitamins, and gave a high-quality koji for alcohol fermentation. For example, the cake can be mixed with wheat bran and rice husks in the proportion 6:5:0 or 6:2:3 to make koji in the usual way. The saccharification power of the new koji was about 1.1 to 1.2 times as strong as that of usual koji prepared from wheat bran and rice husks.

  5. La crisis bancaria de 1999 en el Ecuador: un análisis a partir del Cuadro de Operaciones Financieras (COF) y la matriz de flujo de fondos de "quién a quién"

    OpenAIRE

    Salguero Llanos, Magally

    2005-01-01

    Este trabajo toma como referencia al Cuadro de Operaciones Financiera (COF) y la Matriz de Flujo de Fondos de "quién a quién " de las Cuentas Nacionales del Ecuador, interrelacionando sus resultados con las condiciones macro económicas y microeconómicas bajo las cuales se desarrolló la crisis bancaria de 1999. A nivel microeconómico, se observan las pruebas estadísticas y variables con las respuestas de los bancos frente a la crisis. Se analiza la interacción entre sectores y transacciones fi...

  6. Le soja local en Allemagne, une demande soutenue, une offre qui s’étoffe

    Directory of Open Access Journals (Sweden)

    Recknagel Jürgen

    2015-09-01

    Full Text Available Depuis 2009, la sole de soja ne cesse d’augmenter en Allemagne, surtout dans le sud du pays mais aussi à l’est et un peu partout dans les régions au climat propice. Un programme national a permis de créer les références nécessaires pour un conseil qualifié apporté aux agriculteurs via un réseau de développement. Ainsi toute une filière soja est déjà bien avancée dans le sud et en cours de mise en place dans le reste du pays, pour organiser la collecte auprès des producteurs et obtenir une offre groupée pour les transformateurs pour l’alimentation animale et humaine. Le soja allemand ne veut pas rivaliser avec le soja OGM ni pour instant avec le soja non-OGM des Amériques mais vise plutôt les filières courtes régionales et le marché bio qui est encore plus déficitaire en auto-approvisionnement que le conventionnel. Avec 10 000 ha en 2014, dont 25 % en bio, le soja en Allemagne est encore loin de la surface du maïs grain (2008–2014 autour de 500 000 ha. En pratique, 20 % de ces surfaces de maïs au climat a priori propice pourraient représenter le potentiel réel pour le soja en Allemagne, sous condition de prix garantissant une rentabilité suffisante par rapport aux autres grandes cultures. Pour les programmes non-OGM des grands distributeurs, il faut de toute façon une base de production élargie comme celle proposée par l’initiative Danube-Soja, qui dans une version Europe-Soja engloberait aussi la France. Avec le verdissement de la PAC et la montée du cours du Dollar par rapport à l’Euro, les perspectives pour une augmentation de la surface de production de soja en Allemagne et en Europe paraissent bonnes. Maintenant il faut travailler sur les débouchés pour garantir l’absorption de la production grandissante par les marchés et les consommateurs à tous les niveaux : régional, national et européen.

  7. Ethyl alcohol by fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1952-02-13

    Ethanol is made from solutions poor in sugar and free of yeast carriers, e.g. from whey, by fermentation under sterile conditions. The CO/sub 2/ formed in the decomposition of sugar is used as an agitating medium to ensure good contact between the yeast and the sugar.

  8. Fermentative Alcohol Production

    DEFF Research Database (Denmark)

    Martín, Mariano; Sánchez, Antonio; Woodley, John M.

    2018-01-01

    In this chapter we present some of key principles of bioreactor design for the production of alcohols by fermentation of sugar and syngas . Due to the different feedstocks, a detailed analysis of the hydrodynamics inside the units , bubble columns or stirred tank reactors , the gas-liquid mass...

  9. Fermentative production of isobutene.

    Science.gov (United States)

    van Leeuwen, Bianca N M; van der Wulp, Albertus M; Duijnstee, Isabelle; van Maris, Antonius J A; Straathof, Adrie J J

    2012-02-01

    Isobutene (2-methylpropene) is one of those chemicals for which bio-based production might replace the petrochemical production in the future. Currently, more than 10 million metric tons of isobutene are produced on a yearly basis. Even though bio-based production might also be achieved through chemocatalytic or thermochemical methods, this review focuses on fermentative routes from sugars. Although biological isobutene formation is known since the 1970s, extensive metabolic engineering is required to achieve economically viable yields and productivities. Two recent metabolic engineering developments may enable anaerobic production close to the theoretical stoichiometry of 1isobutene + 2CO(2) + 2H(2)O per mol of glucose. One relies on the conversion of 3-hydroxyisovalerate to isobutene as a side activity of mevalonate diphosphate decarboxylase and the other on isobutanol dehydration as a side activity of engineered oleate hydratase. The latter resembles the fermentative production of isobutanol followed by isobutanol recovery and chemocatalytic dehydration. The advantage of a completely biological route is that not isobutanol, but instead gaseous isobutene is recovered from the fermenter together with CO(2). The low aqueous solubility of isobutene might also minimize product toxicity to the microorganisms. Although developments are at their infancy, the potential of a large scale fermentative isobutene production process is assessed. The production costs estimate is 0.9 Euro kg(-1), which is reasonably competitive. About 70% of the production costs will be due to the costs of lignocellulose hydrolysate, which seems to be a preferred feedstock.

  10. What Will the New Generation Generate? Gendering Accumulation in Fatou Diome’s Celles qui attendent

    Directory of Open Access Journals (Sweden)

    Christopher Hogarth

    2014-01-01

    Full Text Available In this paper I focus on the penultimate installment of the oeuvre of the much-celebrated Franco-Senegalese writer Fatou Diome, whose largely autobiographical work has garnered a wide following and a lucrative contract with the Flammarion publishing house. I propose that Diome’s 2010 novel Celles qui attendent strongly contributes to a discourse surrounding the roles of males and females in an African economy increasingly dominated by migration. Diome started as a writer who portrayed the empowered role of the female migrant, who is able to accumulate financial capital in Europe and send it back to Africa in order for males to slowly hoard goods and start businesses. Her more recent work, however, has been marked by a shift to reflect a portrait of Senegalese society and migration that is backed by sociological studies: men take on the role of migrants, tempted by “marchands d’illusions” 'merchants of illusions,' but are also determined to get away from social pressures in order to accumulate their own set of experiences in the world, at a distance from the expectations of a traditional African society. Women, on the other hand, are left in extreme proximity to the problems of everyday life on a cash-starved continent, as they have to go about the business of surviving and raising children, engaging in many forms of hoarding that have to do with accumulating finance, memories and myths.

  11. 78 FR 3911 - Big Stone National Wildlife Refuge, Big Stone and Lac Qui Parle Counties, MN; Final Comprehensive...

    Science.gov (United States)

    2013-01-17

    ... DEPARTMENT OF THE INTERIOR Fish and Wildlife Service [FWS-R3-R-2012-N259; FXRS1265030000-134-FF03R06000] Big Stone National Wildlife Refuge, Big Stone and Lac Qui Parle Counties, MN; Final Comprehensive... significant impact (FONSI) for the environmental assessment (EA) for Big Stone National Wildlife Refuge...

  12. Guide en matière d'évaluation à l'intention des instances qui ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Les évaluations sont un élément clé de la recherche pour le développement, puisqu'elles ... Comprendre le rôle des instances qui commandent des évaluations ... Avec l'aide du CRDI, l'Instituto de la Salud, Medio Ambiente, Economia y ...

  13. Electro-Fermentation - Merging Electrochemistry with Fermentation in Industrial Applications.

    Science.gov (United States)

    Schievano, Andrea; Pepé Sciarria, Tommy; Vanbroekhoven, Karolien; De Wever, Heleen; Puig, Sebastià; Andersen, Stephen J; Rabaey, Korneel; Pant, Deepak

    2016-11-01

    Electro-fermentation (EF) merges traditional industrial fermentation with electrochemistry. An imposed electrical field influences the fermentation environment and microbial metabolism in either a reductive or oxidative manner. The benefit of this approach is to produce target biochemicals with improved selectivity, increase carbon efficiency, limit the use of additives for redox balance or pH control, enhance microbial growth, or in some cases enhance product recovery. We discuss the principles of electrically driven fermentations and how EF can be used to steer both pure culture and microbiota-based fermentations. An overview is given on which advantages EF may bring to both existing and innovative industrial fermentation processes, and which doors might be opened in waste biomass utilization towards added-value biorefineries. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Continuous alcoholic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Smidrkal, M; Nejedly, A

    1956-01-01

    Results are given of investigations on the continuous production of ethanol on a laboratory and on a semi-commercial scale. The suggested devices are particularly described. Under constant conditions the production cycle required 12 to 17 days, the acidity being 4.0 to 415 ml. 0.1 N NaOH/100 ml and the concentration of fermented wort 10.5 to 11%. The maximum production from 1 h of fermentation space during 24 h was 8.67 l of absolute alcohol when the efflux was divided into several basins; when the efflux of sweet wort was collected into one basin only, the maximum production was 7.20 l of absolute alcohol. The amount of alcohol produced was 62.20 l/100 kg sugar.

  15. Butanol by fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Hongo, M

    1960-07-19

    BuOH is produced by inoculating a carbohydrate mash with Clostridium saccharoperbutylacetonicum (ATCC 13564), fermenting the inoculated mash, and recovering the BuOH by fractional distillation. Thus, a medium containing sugar 4, (NH/sub 4/)/sub 2/SO/sub 4/ 0.2, Ca superphosphate 0.1, and CoCO/sub 3/ 0.3% is inoculated with a C. saccharoperbutylacetonicum culture and cultivated at 30/sup 0/ until the acidity begins to decrease. Then the culture is transferred to a second medium of similar composition. This transfer is repeated a third time, and then the culture is transferred to the main mash (same composition) and fermented for 60 hours at 30/sup 0/. The yield of BuOH is 11.5 g/1 or 25.5% of the sugar supplied.

  16. Continuous alcoholic fermentation of molasses

    Energy Technology Data Exchange (ETDEWEB)

    Kazimierz, J

    1962-01-01

    The first Polish plant for ontinuous alcohol fermentation of molasses is described. Continuous fermentation permits a better use of the installation, automatic control, and shorter fermentation time. It yields more CO/sub 2/ for dry ice manufacture and decreases corrosion of apparatus. From 22 to 24% mash is used, giving a yield of 61.1 of 100-proof alc./kg. sucrose and an average of 37 kg. of dry yeast/1000 l. alcohol

  17. Fermentation of sugar-beet molasses

    Energy Technology Data Exchange (ETDEWEB)

    Malchenko, A L; Krishtul, F B

    1956-08-25

    Sugar-beet molasses is fermented with yeast separated from the mash, sterilized, and reactivated. To reduce sugar losses and hasten fermentation, the yeast is removed from the mash as the cells fall to the bottom during the fermentation process.

  18. Académico Correspondiente Arturo Morillo Quiñones (1925-2015.

    Directory of Open Access Journals (Sweden)

    Guillermo Sánchez Medina

    2015-06-01

    Full Text Available Nació en Cereté, Córdoba, el 28 de abril de 1925, murió en Bogotá, el 27 de abril de 2015, a la edad de 90 años. Transcurría el año 1950 cuando estudiaba medicina en la Universidad Javeriana en Bogotá. Una tarde casi noche, con el frío sabanero, conocí un personaje cuyo nombre era Arturo Morillo Quiñones, el cual generaría en mí un impacto a diferentes niveles: intelectuales, científicos y humanos, en especial por su manera de ser auténtica, veraz, cálida, con un amplio humor, leal, inteligente, real y brillante. Por aquellos años 1950 establecimos una relación de una profunda amistad. Así vinieron diferentes hechos de nuestras historias personales y el conocimiento de la vida familiar, así como nuestras experiencias. Arturo relataba una serie de reminiscencias vividas de niño por allá en la región del Sinú, el Magdalena, y toda la región llamada de la “Costa Caribe”. Las narraciones que él hacía tenían un tinte de fascinación y despertaban al niño que todos guardamos, y que le seduce esa clase de historias, las cuales oscilaban entre la realidad y la fantasía, lo absurdo y lo lógico, lo primitivo imaginario de sueños despiertos a la realidad, además de una multiplicidad de creencias supersticiones dirigidas por el pensamiento mágico. Personalmente no cesaba de preguntar sobre detalles de los contenidos de las narraciones. Aquí consigno, cómo en los años 1967 volví a leer en textos novelescos estos mismos relatos de Arturo Morillo; ahora escritos por un genio Nobel, Gabriel García Márquez. El doctor Arturo Morillo Quiñones, académico y neurocientífico acabó sus estudios de medicina en 1951 y se graduó en 1954 en la misma Universidad Javeriana; realizó su postgrado en electroencefalografía y neurofisiología en National Institutes of Health, Bethesda, Maryland. Perfeccionó sus estudios de neurofisiología y métodos neurofisiológicos en la investigación de psicofármacos en el Galesburg

  19. D’étranges étrangers. Qui gouverne les correspondants de Jérusalem ?

    Directory of Open Access Journals (Sweden)

    Jérôme Bourdon

    2013-12-01

    Full Text Available Fruit d’une enquête ethnographique auprès des correspondants de la presse étrangère en Israël dans les années 2000, cet article analyse la façon dont les relations des journalistes avec les différents états et nations (y compris les leurs impliqués dans le conflit, affectent leur travail. Il montre comment les journalistes, en fonction de leurs appartenances nationales ou ethniques, sont sommés de prendre parti vis-à-vis de multiples acteurs, ce qui déstabilise la possibilité d’une couverture « neutre » ou « extérieure » acceptable par tous. Cette déstabilisation est analysée à quatre niveaux. 1. Le monde professionnel des journalistes est traversé par ce conflit qui est perçu comme très proche, « quasiment une affaire de politique intérieure », les divisions étant politiques mais aussi nationales, singulièrement entre journalistes américains et européens. 2. Les journalistes sont sommés par les deux parties au conflit, toutes deux très soucieuses de leur image, l’Etat d’Israël recourant aux brimades – ou à la force vis-à-vis des gens d’image palestiniens, les deux partis étant « assoiffés de médias » ; 3. Les journalistes sont mis en cause en raison de leurs origines juive ou arabe, réelles ou supposées ; 4. Enfin des publics nationaux, proisraéliens ou propalestiniens, que le conflit divise, eux-mêmes dotés de moyens de surveillance et de critique nouveaux (satellites, internet, s’en prennent aux correspondants dont le travail ne correspond pas à leur attente.This study is based on an ethnographic investigation of foreign-press correspondentsin Israel/Palestine in the year 2000. It analyzes how the journalists’ work is affected by their relationship to the different states and nations (including their own involved in the Israeli-Palestinian conflict. It shows how journalists, according to their own national or ethnic affiliation, are pressured to take sides by various participants

  20. L’enjeu du régionalisme dans les relations entre les pays émergents. Le cas du Brésil et de l’Afrique du Sud

    Directory of Open Access Journals (Sweden)

    Audrey Lauriello

    2011-01-01

    Full Text Available La présente contribution se penche sur la place accordée au régionalisme dans les relations entre les pays dits «émergents» que sont le Brésil et l’Afrique du Sud. La dernière décennie a vu apparaître de nouvelles puissances qui entendent participer à l’édiction des règles régissant le comportement des États sur la scène internationale au même titre que les grandes puissances industrielles traditionnelles. À cette fin, le Brésil et l’Afrique du Sud notamment ont développé une diplomatie active et multi-niveaux et s’accordent mutuellement davantage de place dans leur agenda extérieur. Parmi les différents instruments – bilatéraux, régionaux, et multilatéraux – qu’ils mobilisent, la relation interrégionale apparaît comme un outil parmi d’autres qui vise avant tout à concrétiser leurs aspirations plus globales.

  1. Commentaire : Comment gérer l'eau qui se raréfie dans les ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    14 oct. 2010 ... Les agriculteurs protestèrent contre la perte de sources d'eau qui leur avaient appartenu pendant des générations. La grogne monta et aboutit à la très médiatisée « guerre de l'eau » de Cochabamba en 2000 et aux manifestations massives d'El Alto. À Cochabamba, les escouades anti-émeute et les ...

  2. Hydrogen Production by Thermophilic Fermentation

    NARCIS (Netherlands)

    Niel, van E.W.J.; Willquist, K.; Zeidan, A.A.; Vrije, de T.; Mars, A.E.; Claassen, P.A.M.

    2012-01-01

    Of the many ways hydrogen can be produced, this chapter focuses on biological hydrogen production by thermophilic bacteria and archaea in dark fermentations. The thermophiles are held as promising candidates for a cost-effective fermentation process, because of their relatively high yields and broad

  3. TRADITIONAL FERMENTED FOODS OF LESOTHO

    Directory of Open Access Journals (Sweden)

    Tendekayi H. Gadaga

    2013-06-01

    Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

  4. Yeast ecology of Kombucha fermentation.

    Science.gov (United States)

    Teoh, Ai Leng; Heard, Gillian; Cox, Julian

    2004-09-01

    Kombucha is a traditional fermentation of sweetened tea, involving a symbiosis of yeast species and acetic acid bacteria. Despite reports of different yeast species being associated with the fermentation, little is known of the quantitative ecology of yeasts in Kombucha. Using oxytetracycline-supplemented malt extract agar, yeasts were isolated from four commercially available Kombucha products and identified using conventional biochemical and physiological tests. During the fermentation of each of the four products, yeasts were enumerated from both the cellulosic pellicle and liquor of the Kombucha. The number and diversity of species varied between products, but included Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii and Zygosaccharomyces bailii. While these yeast species are known to occur in Kombucha, the enumeration of each species present throughout fermentation of each of the four Kombucha cultures demonstrated for the first time the dynamic nature of the yeast ecology. Kombucha fermentation is, in general, initiated by osmotolerant species, succeeded and ultimately dominated by acid-tolerant species.

  5. Etude microbiologique des bactéries de la fermentation malolactique

    Directory of Open Access Journals (Sweden)

    F. REIDLER

    1967-09-01

    Par la méthode biologique, une forte acidité du moût de raisins peut être diminuée par l'utilisation de la levure Schizosaccharomyces. Toutefois cette possibilité est actuellement encore au stade de l'expérimentation, elle n'est utilisée qu'à titre d'essais à l'échelle industrielle. Par contre, la fermentation malolactique est actuellement un procédé répandu et généralement connu, qui entraîne une forte diminution de i'acidité du vin. Cette fermentation malolactique est provoquée par des bactéries, plus précisément par les bactéries lactiques.

  6. Carbon source for fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1977-11-25

    Molasses is hydrolyzed and treated with Ca/sup 2 +/ to produce fructose and a good C-source for glutamic acid and lysine fermentation. Thus, sugarcane molasses was diluted with H/sub 2/O, adjusted to pH 1.5, and kept at 60/sup 0/ for 4 hr. Three liters of this solution was cooled to 0/sup 0/ and 262 g Ca(OH)/sub 2/ in a 30% solution was added, along with seed crystals of Ca-fructose additional product. Crystal addition product was recovered and dissolved; the solution contained 6.4g glucose and 168 g fructose, a 50% yield of fructose. The mother liquor was neutralized with H/sub 2/SO/sub 4/ to precipitate the Ca. The supernatant contained 284 g glucose and 159 g fructose and was used as the C source in a fermentation medium in which Coryne-bacterium lilum produced glutamic acid. Yield was 49.0 g/L compared to 48.3 g/L when molasses was used as the C source.

  7. Lactose fermentation by engineered Saccharomyces cerevisiae capable of fermenting cellobiose.

    Science.gov (United States)

    Liu, Jing-Jing; Zhang, Guo-Chang; Oh, Eun Joong; Pathanibul, Panchalee; Turner, Timothy L; Jin, Yong-Su

    2016-09-20

    Lactose is an inevitable byproduct of the dairy industry. In addition to cheese manufacturing, the growing Greek yogurt industry generates excess acid whey, which contains lactose. Therefore, rapid and efficient conversion of lactose to fuels and chemicals would be useful for recycling the otherwise harmful acid whey. Saccharomyces cerevisiae, a popular metabolic engineering host, cannot natively utilize lactose. However, we discovered that an engineered S. cerevisiae strain (EJ2) capable of fermenting cellobiose can also ferment lactose. This finding suggests that a cellobiose transporter (CDT-1) can transport lactose and a β-glucosidase (GH1-1) can hydrolyze lactose by acting as a β-galactosidase. While the lactose fermentation by the EJ2 strain was much slower than the cellobiose fermentation, a faster lactose-fermenting strain (EJ2e8) was obtained through serial subcultures on lactose. The EJ2e8 strain fermented lactose with a consumption rate of 2.16g/Lh. The improved lactose fermentation by the EJ2e8 strain was due to the increased copy number of cdt-1 and gh1-1 genes. Looking ahead, the EJ2e8 strain could be exploited for the production of other non-ethanol fuels and chemicals from lactose through further metabolic engineering. Copyright © 2016 Elsevier B.V. All rights reserved.

  8. ‘Il n’y a que Superman qui porte le slip par-dessus le pantalon’ – les clivées en il n’y a que x qui

    Directory of Open Access Journals (Sweden)

    Karssenberg Lena

    2016-01-01

    Full Text Available Dans cet article, je me propose d’étudier les clivées en il y a qui contiennent la tournure de restriction ne… que, comme Il n’y a que Superman qui porte le slip par-dessus le pantalon (voir Jeanjean 1979 ; Pierrard 1985 ; Léard 1992 ; Furukawa 1996. Je répondrai à deux questions principales, à savoir (i Quelle est la distribution de ces clivées à travers deux registres différents de français ? (ii Quelles sont leurs caractéristiques au niveau de la Structure de l’Information ? Une analyse de corpus nous amène à la conclusion que, premièrement, ce type de clivée est beaucoup plus fréquent en français écrit informel qu’en français écrit journalistique. Deuxièmement, les données de corpus contiennent trois types d’articulations informationnelles, dont seule la première a été mentionnée dans la littérature linguistique sur les phrases en il n’y a que x qui : (i dans les clivées focus – arrière-fond, l’élément clivé (Superman est en focus, alors que l’information exprimée par la phrase relative représente l’arrière-fond. (ii Dans l’articulation ‘à double focus’, (une partie de l’élément clivé et (une partie de la phrase relative sont focalisé(es. Finalement, (iii l’élément clivé peut également être un topique spatio-temporel qui sert d’encadrement de l’information exprimée par la phrase relative. En outre, plusieurs clivées ont une articulation informationnelle ambiguë en raison du fait que l’information nouvelle en discours peut être réinterprétée par l’interlocuteur comme donnée en discours par un processus d’ « accommodation » (Lewis 1979.

  9. Energy consumption in fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Bach, P

    1984-01-01

    The purpose of the present publication is to limit energy used to aerate the anaerobic fermentation processes. In yeast production the aeration process consumes the greatest part of the total energy required. A mathematical model, based on literature data, is presented for a yeast fermenter. the effect of various aeration and raw product strategies can be calculated. Simulation of yeast fermentation proves it to be independent of oxygen transport. However interaction between flow conditions and biological kinetics (glucose effect) is a limiting factor. With many feeding point the use of enegy for aeration (mixing) can be reduced to 1/3 of the present one.

  10. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    OpenAIRE

    Chin-Feng Chan; Ching-Cheng Huang; Ming-Yuan Lee; Yung-Sheng Lin

    2014-01-01

    Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

  11. Fermented Broth in Tyrosinase- and Melanogenesis Inhibition

    Directory of Open Access Journals (Sweden)

    Chin-Feng Chan

    2014-08-01

    Full Text Available Fermented broth has a long history of applications in the food, pharmaceutical and cosmetic industries. Recently, the use of fermented broth in skin care products is in ascendance. This review investigates the efficacy of fermented broth in inhibiting tyrosinase and melanogenesis. Possible active ingredients and hypopigmentation mechanisms of fermented broth are discussed, and potential applications of fermented broth in the cosmetic industry are also addressed.

  12. The thirty gigahertz instrument receiver for the Q-U-I Joint Tenerife experiment: Concept and experimental results

    Energy Technology Data Exchange (ETDEWEB)

    Villa, Enrique, E-mail: villae@unican.es; Cano, Juan L.; Cagigas, Jaime; Pérez, Ana R.; Aja, Beatriz; Terán, J. Vicente; Fuente, Luisa de la; Artal, Eduardo; Mediavilla, Ángel [Departamento Ingeniería de Comunicaciones, Universidad de Cantabria, Plaza de la Ciencia s/n, Santander 39005 (Spain); Ortiz, David; Casas, Francisco J. [Instituto de Física de Cantabria, Avda. Los Castros s/n, Santander 39005 (Spain); Hoyland, Roger [Instituto de Astrofísica de Canarias, Vía Láctea s/n, La Laguna 38205 (Spain)

    2015-02-15

    This paper presents the analysis, design, and characterization of the thirty gigahertz instrument receiver developed for the Q-U-I Joint Tenerife experiment. The receiver is aimed to obtain polarization data of the cosmic microwave background radiation from the sky, obtaining the Q, U, and I Stokes parameters of the incoming signal simultaneously. A comprehensive analysis of the theory behind the proposed receiver is presented for a linearly polarized input signal, and the functionality tests have demonstrated adequate results in terms of Stokes parameters, which validate the concept of the receiver based on electronic phase switching.

  13. Systèmes de santé équitables : à qui revient la facture ? | IDRC ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    24 oct. 2012 ... Les pays à faible revenu, de leur côté, s'efforcent d'offrir à leurs citoyens ce qui est déjà monnaie courante ailleurs : un accès à des services de santé ... à revenu intermédiaire s'appuient sur des sources variées : régimes d'assurance publics et privés, impôts et taxes directs et indirects, frais imposés aux ...

  14. Opinion: Parvenir à une réelle égalité entre les sexes en ce qui ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    14 nov. 2016 ... L'augmentation des conflits et de la fragilité politique dans plusieurs régions du monde ont exacerbé et enraciné les disparités relatives à la santé des jeunes, particulièrement pour les adolescentes qui font régulièrement face à des obstacles et à une réduction de l'accès aux soins de santé. Lisez l'article ...

  15. The thirty gigahertz instrument receiver for the Q-U-I Joint Tenerife experiment: Concept and experimental results

    International Nuclear Information System (INIS)

    Villa, Enrique; Cano, Juan L.; Cagigas, Jaime; Pérez, Ana R.; Aja, Beatriz; Terán, J. Vicente; Fuente, Luisa de la; Artal, Eduardo; Mediavilla, Ángel; Ortiz, David; Casas, Francisco J.; Hoyland, Roger

    2015-01-01

    This paper presents the analysis, design, and characterization of the thirty gigahertz instrument receiver developed for the Q-U-I Joint Tenerife experiment. The receiver is aimed to obtain polarization data of the cosmic microwave background radiation from the sky, obtaining the Q, U, and I Stokes parameters of the incoming signal simultaneously. A comprehensive analysis of the theory behind the proposed receiver is presented for a linearly polarized input signal, and the functionality tests have demonstrated adequate results in terms of Stokes parameters, which validate the concept of the receiver based on electronic phase switching

  16. Modelling ethanol production from cellulose: separate hydrolysis and fermentation versus simultaneous saccharification and fermentation

    NARCIS (Netherlands)

    Drissen, R.E.T.; Maas, R.H.W.; Tramper, J.; Beeftink, H.H.

    2009-01-01

    In ethanol production from cellulose, enzymatic hydrolysis, and fermentative conversion may be performed sequentially (separate hydrolysis and fermentation, SHF) or in a single reaction vessel (simultaneous saccharification and fermentation, SSF). Opting for either is essentially a trade-off between

  17. OXYGEN MANAGEMENT DURING ALCOHOLIC FERMENTATION

    OpenAIRE

    MOENNE VARGAS, MARÍA ISABE

    2013-01-01

    Oxygen additions are a common practice in winemaking, as oxygen has a positive effect in fermentative kinetics, biomass synthesis and improvement of color, structure and :flavor in treated wines. However, most oxygen additions are carried out heuristically through pump-over operations solely on a know-how basis, which is difficult to manage in terms of the exact quantity of oxygen transferred to the fermenting must. It is important to estímate the amount of oxygen added because...

  18. Mystery behind Chinese liquor fermentation

    OpenAIRE

    Jin, Guangyuan; Zhu, Yang; Xu, Yan

    2017-01-01

    Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our qua...

  19. Fermentation of irradiated sugarcane must

    International Nuclear Information System (INIS)

    Alcarde, Andre Ricardo; Horii, Jorge; Walder, Julio Marcos Melges

    2003-01-01

    Bacillus and Lactobacillus are bacteria that usually contaminate the ethanolic fermentation by yeasts and my influence yeast viability. As microorganisms can be killed by ionizing radiation, the efficacy of gamma radiation in reducing the population of certain contaminating bacteria from sugarcane must was examined and, as a consequence, the beneficial effect of lethal doses of radiation on some parameters of yeast-based ethanolic fermentation was verified. Must from sugarcane juice was inoculated with bacteria of the general Bacillus and Lactobacillus. The contaminated must was irradiated with 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. After ethanolic fermentation by the yeast (Saccharomyces cerevisiae) the total and volatile acidity produced during the process were evaluated: yeast viability and ethanol yield were also recorded. Treatments of gamma radiation reduced the population of the contaminating bacteria in the sugarcane must. The acidity produced during the fermentation decreased as the dose rate of radiation increased. Conversely, the yeast viability increased as the dose rate of radiation increased. Gamma irradiation was an efficient treatment to decontaminate the must and improved its parameters related to ethanolic fermentation, including ethanol yield, which increased 1.9%. (author)

  20. Fermentation reactions of Erysipelothrix rhusiopathiae.

    Science.gov (United States)

    WHITE, T G; SHUMAN, R D

    1961-10-01

    White, Thomas G. (U. S. Department of Agriculture, Ames, Iowa), and Richard D. Shuman. Fermentation reactions of Erysipelothrix rhusiopathiae. J. Bacteriol. 82:595-599. 1961.-A study was made to determine the effect of four different basal media, to which fermentable carbon compounds had been added, upon 22 selected strains of Erysipelothrix rhusiopathiae (insidiosa). Acid production was measured by (i) chemical indicator, (ii) change in pH, and (iii) production of titrable acidity. At least two determinations, usually four, were made for each test on each strain. The fermentation pattern varied according to the medium, the indicator, and the method of measuring acid production. Andrade's base plus serum was the most dependable medium because it permitted the least variation in the total number of different patterns. Of the three methods used to measure acid production, the chemical indicator gave the most valid and reproducible results. The within-strain variation was not extreme and most strains persisted in a given fermentation pattern under like conditions of growth and acid production. Results of the study indicated that, regardless of the medium and indicator routinely used, one should be familiar with the fermentation pattern of known strains of the erysipelas organism.

  1. Polarimetric receiver in the forty gigahertz band: new instrument for the Q-U-I joint Tenerife experiment

    Science.gov (United States)

    Villa, Enrique; Cano, Juan L.; Aja, Beatriz; Terán, J. Vicente; de la Fuente, Luisa; Mediavilla, Ángel; Artal, Eduardo

    2018-03-01

    This paper describes the analysis, design and characterization of a polarimetric receiver developed for covering the 35 to 47 GHz frequency band in the new instrument aimed at completing the ground-based Q-U-I Joint Tenerife Experiment. This experiment is designed to measure polarization in the Cosmic Microwave Background. The described high frequency instrument is a HEMT-based array composed of 29 pixels. A thorough analysis of the behaviour of the proposed receiver, based on electronic phase switching, is presented for a noise-like linearly polarized input signal, obtaining simultaneously I, Q and U Stokes parameters of the input signal. Wideband subsystems are designed, assembled and characterized for the polarimeter. Their performances are described showing appropriate results within the 35-to-47 GHz frequency band. Functionality tests are performed at room and cryogenic temperatures with adequate results for both temperature conditions, which validate the receiver concept and performance.

  2. Experiments with Fungi Part 2: Fermentation.

    Science.gov (United States)

    Dale, Michele; Hetherington, Shane

    1996-01-01

    Gives details of three experiments with alcoholic fermentation by yeasts which yield carbon dioxide and ethanol. Lists procedures for making cider, vinegar, and fermentation gases. Provides some historical background and detailed equipment requirements. (DDR)

  3. Treatment of biomass to obtain fermentable sugars

    Science.gov (United States)

    Dunson, Jr., James B.; Tucker, Melvin [Lakewood, CO; Elander, Richard [Evergreen, CO; Hennessey, Susan M [Avondale, PA

    2011-04-26

    Biomass is pretreated using a low concentration of aqueous ammonia at high biomass concentration. Pretreated biomass is further hydrolyzed with a saccharification enzyme consortium. Fermentable sugars released by saccharification may be utilized for the production of target chemicals by fermentation.

  4. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  5. Alcoholic fermentation of starchy and sugary materials

    Energy Technology Data Exchange (ETDEWEB)

    Gulyaev, S P

    1958-06-25

    To promote complete fermentation of the sugar and to reduce the formation of glycerol and other by-products, the ester-aldehyde fraction is introduced to the fermentation mixture at the beginning of the process.

  6. De l'injure en pays maure ou « qui ne loue pas critique »

    Directory of Open Access Journals (Sweden)

    Catherine Taine-Cheikh

    2009-05-01

    Full Text Available Catherine Taine-Cheikh, qui s'intéresse au phénomène de l'injure dans la société arabophone de Mauritanie, commence par étudier les différents termes du dialecte hassâniyya qui relèvent de ce champ sémantique. Elle s'attache ensuite à montrer l'importance et la complexité de l'« effet injure », dans cette société fortement imprégnée par les valeurs de l'honneur où non seulement la critique mais aussi la louange peuvent apparaître comme des manifestations de l'injure. Passant en revue diverses situations empruntées à la vie quotidienne ou puisées dans des matériaux littéraires (écrits et surtout oraux, l'auteur relève diverses stratégies adoptées, soit par les injurieurs, soit par les injuriaires, pour tenter de maîtriser les effets des mots (ou gestes « déplacés ». Bien que le problème du contrôle de soi semble presque toujours primordial, la gestion de l'injure laisse apparaître une différenciation importante en fonction du sexe et du statut relatif des acteurs sociaux concernés.

  7. Enhanced substrate conversion effiency of fermentation processes

    OpenAIRE

    Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

    2008-01-01

    The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate and the second fermentation product is in a more oxidised state than the substrate yet in a less oxidised state than the final oxidation product CO2, such that the concurrent synthesis of the firs...

  8. Alcoholic fermentation of stored sweet potatoes

    Energy Technology Data Exchange (ETDEWEB)

    Yutaka, Y; One, H

    1958-01-01

    Sweet potatoes were ground and stored in a ground hold. The stored sweet potatoes gave about 90% fermentation efficiency by the koji process. A lower fermentation efficiency by the amylo process was improved by adding 20 to 30 mg/100 ml of organic N. Inorganic N has no effect in improving the fermentation efficiency of the stored sweet potatoes by the amylo process.

  9. Drying characteristics and engineering properties of fermented ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-03-06

    Mar 6, 2009 ... fermented ground cassava. J. T. Nwabanne ... The drying characteristics of fermented ground local variety of ... effect of variety on the drying and engineering properties of fermented .... Figure 2 shows that the bulk density of each cultivar ... very close thermal conductivities as depicted in the shape of Figure ...

  10. Enhanced substrate conversion efficiency of fermentation processes

    NARCIS (Netherlands)

    Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

    2006-01-01

    The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate

  11. Enhanced substrate conversion effiency of fermentation processes

    NARCIS (Netherlands)

    Sanders, J.P.M.; Weusthuis, R.A.; Mooibroek, H.

    2008-01-01

    The present invention relates to the field of fermentation technology. In particular the invention relates to fermentation processes for the production of a first and a second fermentation product by a single production organism wherein the first product is in a more reduced state than the substrate

  12. Macroscopic modelling of solid-state fermentation

    NARCIS (Netherlands)

    Hoogschagen, M.J.

    2007-01-01

    Solid-state fermentation is different from the more well known process of liquid fermentation because no free flowing water is present. The technique is primarily used in Asia. Well-known products are the foods tempe, soy sauce and saké. In industrial solid-state fermentation, the substrate usually

  13. Traditional fermented foods and beverages of Namibia

    Directory of Open Access Journals (Sweden)

    Jane Misihairabgwi

    2017-09-01

    Conclusion: Fermented foods and beverages play a major role in the diet, socioeconomic, and cultural activities of the Namibian population. Most are spontaneously fermented. Research is scarce and should be conducted on the microbiology, biochemistry, nutritional value, and safety of the fermented foods and beverages to ensure the health of the population.

  14. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This presentation therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: - On-line sensors, where for example spectroscopic measurements are increasingly applied - Mechanistic models, which can be used...

  15. PAT tools for fermentation processes

    DEFF Research Database (Denmark)

    Gernaey, Krist; Bolic, Andrijana; Svanholm, Bent

    2012-01-01

    The publication of the Process Analytical Technology (PAT) guidance has been one of the most important milestones for pharmaceutical production during the past ten years. The ideas outlined in the PAT guidance are also applied in other industries, for example the fermentation industry. Process...... knowledge is central in PAT projects. This manuscript therefore gives a brief overview of a number of PAT tools for collecting process knowledge on fermentation processes: on-line sensors, mechanistic models and small-scale equipment for high-throughput experimentation. The manuscript ends with a short...

  16. Thua nao: Thai fermented soybean

    Directory of Open Access Journals (Sweden)

    Ekachai Chukeatirote

    2015-09-01

    Full Text Available Thua nao is a traditionally fermented food in Thailand. It is manufactured by fermenting cooked soybeans with naturally occurring microbes. There are also similar products including natto in Japan, kinema in India, and chongkukjang in Korea. In Thailand, thua nao is widely consumed, especially by people in the northern part. The product is generally regarded as a protein supplement and widely used as a condiment. Two major types of thua nao can be distinguished; fresh and dried forms. To date, scientific information on thua nao is scarce and thus this article aims to document the updated knowledge of Thai thua nao.

  17. Fermentation performance optimization in an ectopic fermentation system.

    Science.gov (United States)

    Yang, Xiaotong; Geng, Bing; Zhu, Changxiong; Li, Hongna; He, Buwei; Guo, Hui

    2018-07-01

    Ectopic fermentation systems (EFSs) were developed for wastewater treatment. Previous studies have investigated the ability of thermophilic bacteria to improve fermentation performance in EFS. Continuing this research, we evaluated EFS performance using principle component analysis and investigated the addition of different proportions of cow dung. Viable bacteria communities were clustered and identified using BOX-AIR-based repetitive extragenic palindromic-PCR and 16S rDNA analysis. The results revealed optimal conditions for the padding were maize straw inoculated with thermophilic bacteria. Adding 20% cow dung yielded the best pH values (6.94-8.56), higher temperatures, increased wastewater absorption, improved litter quality, and greater microbial quantities. The viable bacteria groups were enriched by the addition of thermophilic consortium, and exogenous strains G21, G14, G4-1, and CR-15 were detected in fermentation process. The proportion of Bacillus species in treatment groups reached 70.37% after fermentation, demonstrating that thermophilic bacteria, especially Bacillus, have an important role in EFS, supporting previous predictions. Copyright © 2018 Elsevier Ltd. All rights reserved.

  18. La langue qui fâche : quand la norme qui lâche suscite l’insulte When norms loosen, abuse pops up and language offends

    Directory of Open Access Journals (Sweden)

    Laurence Rosier

    2012-04-01

    Full Text Available Dans cet article nous proposons d’étudier les titres de groupes facebook dont les dénominations visent à dévaloriser les locuteurs qui ne maîtrisent pas la norme linguistique. On verra que lorsqu’il s’agit de la maîtrise de la langue, les internautes stigmatisent les accrocs à la norme et peuvent adopter des attitudes d’une extrême violence : les fautes sont considérées comme insultantes pour ceux qui maîtrisent la langue. La violence verbale observée trouverait sa légitimité dans le fait qu’il y a « outrage à la langue » : les locuteurs « censeurs » seraient dès lors autorisés à produire un discours violent « outrageant » vis-à-vis des faiseurs de fautes. Nos analyses montreront que l’appel au regroupement contre les « locuteurs-fauteurs » repose sur une doxa commune (l’importance de la maîtrise de la langue plutôt que sur une argumentation explicite. Nous verrons comment se manifeste linguistiquement la violence verbale dans notre corpus (phénomènes énonciatifs, processus interactionnel,… et où se situent les dénominations facebookiennes sur une échelle graduée de violence.In this article, we study the names of facebook groups which aim at reducing the value of the speakers who do not control linguistic norms. The internet users stigmatize tears in norm and can adopt attitudes of an extreme violence: errors are considered as insulting for those who master the language. The “offense to the language” is supposed to legitimize verbal violence: the speakers “censors” would since then be authorized to produce a violent speech "offending" in relation to the miracle-workers of errors. Our analyses will show that the call to grouping against the “speakers-troublemakers” rests on a common doxa (the importance of the workmanship of the language rather than on a definite argumentation. We will examine the various manifestations of verbal violence (on the level on enunciation

  19. ¿Quién es la víctima y quién el agresor en la violencia física entre parejas?: estudio epidemiológico en siete ciudades del Perú

    Directory of Open Access Journals (Sweden)

    Fabián Fiestas

    Full Text Available Objetivos. Identificar factores asociados con la probabilidad de ser víctima o agresor en violencia física entre parejas. Materiales y métodos. Se analizó la base de datos de una encuesta poblacional aplicada en siete ciudades de Perú (Lima, Arequipa, Huamanga, Trujillo, Cusco, Callao y Maynas. Participaron 6399 hombres y mujeres, de los cuales 3909 refirieron vivir en pareja al momento de la entrevista. Se empleó regresión logística univariada y multivariada para identificar factores asociados con cualquiera de los roles, víctima o agresor. El alfa establecido fue 0,01. Resultados. La probabilidad de ser víctima o agresor en la violencia física entre parejas fue similar para ambos sexos (p>0,01, e independiente del tiempo de convivencia. La exposición a la violencia en la niñez, tener una actitud favorable a la violencia, ser menor de 45 años, el consumo excesivo de alcohol, tener educación superior incompleta y tener un ingreso familiar de menos de 750 USD son factores asociados tanto a ser víctima como a ser agresor. Geográficamente, Cusco es la ciudad en que se puede encontrar con mayor probabilidad personas que ejercen violencia física contra la pareja o son víctimas de ella. El valor fue p<0,001 para la mayoría de estas asociaciones. Conclusiones. El patrón de características que predice quién es la víctima, es muy similar al que predice quién es el agresor en los casos de violencia física contra la pareja. El sexo y los años de convivencia no son predictivos para ninguno de los roles violencia física contra la pareja.

  20. ¿Quién es la víctima y quién el agresor en la violencia física entre parejas? Estudio epidemiológico en siete ciudades del Perú

    Directory of Open Access Journals (Sweden)

    Fabián Fiestas

    Full Text Available Objetivos. Identificar factores asociados con la probabilidad de ser víctima o agresor en violencia física entre parejas. Materiales y métodos. Se analizó la base de datos de una encuesta poblacional aplicada en siete ciudades de Perú (Lima, Arequipa, Huamanga, Trujillo, Cusco, Callao y Maynas. Participaron 6399 hombres y mujeres, de los cuales 3909 refirieron vivir en pareja al momento de la entrevista. Se empleó regresión logística univariada y multivariada para identificar factores asociados con cualquiera de los roles, víctima o agresor. El alfa establecido fue 0,01. Resultados. La probabilidad de ser víctima o agresor en la violencia física entre parejas fue similar para ambos sexos (p>0,01, e independiente del tiempo de convivencia. La exposición a la violencia en la niñez, tener una actitud favorable a la violencia, ser menor de 45 años, el consumo excesivo de alcohol, tener educación superior incompleta y tener un ingreso familiar de menos de 750 USD son factores asociados tanto a ser víctima como a ser agresor. Geográficamente, Cusco es la ciudad en que se puede encontrar con mayor probabilidad personas que ejercen violencia física contra la pareja o son víctimas de ella. El valor fue p<0,001 para la mayoría de estas asociaciones. Conclusiones. El patrón de características que predice quién es la víctima, es muy similar al que predice quién es el agresor en los casos de violencia física contra la pareja. El sexo y los años de convivencia no son predictivos para ninguno de los roles violencia física contra la pareja

  1. Anaerobic xylose fermentation by Spathaspora passalidarum

    DEFF Research Database (Denmark)

    Hou, Xiaoru

    2012-01-01

    A cost-effective conversion of lignocellulosic biomass into bioethanol requires that the xylose released from the hemicellulose fraction (20–40% of biomass) can be fermented. Baker’s yeast, Saccharomyces cerevisiae, efficiently ferments glucose but it lacks the ability to ferment xylose. Xylose-fermenting...... yeast such as Pichia stipitis requires accurately controlled microaerophilic conditions during the xylose fermentation, rendering the process technically difficult and expensive. In this study, it is demonstrated that under anaerobic conditions Spathaspora passalidarum showed high ethanol production...

  2. Korean traditional fermented soybean products: Jang

    Directory of Open Access Journals (Sweden)

    Donghwa Shin

    2015-03-01

    Fermented products are going beyond the boundaries of their use as mere side dishes, and are seeing significant increases in their use as a functional food. Kanjang (fermented soy sauce, Doenjang (fermented soybean paste, and Gochujang (fermented red pepper paste are the most well-known fermented products in Korea. These products occupy an important place in people's daily lives as seasonings and are used in many side dishes. It has been proven through clinical studies that these products have many health benefits, such as their ability to fight cancer and diabetes, and to prevent obesity and constipation.

  3. Qui attrapera le Higgs?

    CERN Multimedia

    Colas, Paul

    2003-01-01

    The Higgs boson was theoretically created about 40 years ago by a Scott Peter Higgs who wanted to explain why some particles get a mass. Since then the Higgs boson has taken consistency and has become an important point of the standard model theory. Its experimental discovery would be a milestone of modern physics. The search for the Higgs boson is an international challenge that takes place around 2 huge machines: the Tevatron near Chicago and the LHC (large hadron collider) that is being built in CERN. The Tevatron is in fact the upgrading of an old particle accelerator, it is a proton collider and its narrow range of energy is compensated by a low background noise. On the other hand the LHC will begin operating only in 2007 and its full power will be reached a few years later, the energy available to create particles will be then 7 times higher than for the Tevatron. Both machines have chance of succeeding by being the first to detect the Higgs boson. Time plays in favor of the Tevatron but in any case if ...

  4. Qui Exanimis Nascitur?

    DEFF Research Database (Denmark)

    Pedersen, Morten Jarlbæk

    2017-01-01

    Better regulation is of grave importance to the European Union as this is seen as a way of obtaining output legitimacy. To achieve this, the European Commission has established a so-called REFIT Stakeholder Platform where stakeholders’ proposals for more effective and efficient EU law are discussed....... The central premise for this meta-regulatory instrument is depoliticisation of the REFIT program and the whole better regulation agenda. To ensure this, the European Commission plays a crucial gatekeeping role by only granting access for proposals that echo that premise and by securing depoliticised...

  5. Qui Exanimis Nascitur?

    DEFF Research Database (Denmark)

    Jarlbæk Pedersen, Morten

    2017-01-01

    Better regulation is of grave importance to the European Union, as it is seen as a way of obtaining output legitimacy. To achieve this, the European Commission has established a so-called REFIT Stakeholder Platform where stakeholders' proposals for more effective and efficient EU law are discussed....... The central premise for this meta-regulatory instrument is depoliticisation of the REFIT program and the whole better regulation agenda. To ensure this, the European Commission plays a crucial gatekeeping role by only granting access for proposals that echo that premise and by securing depoliticised...

  6. Cleaning Validation of Fermentation Tanks

    DEFF Research Database (Denmark)

    Salo, Satu; Friis, Alan; Wirtanen, Gun

    2008-01-01

    Reliable test methods for checking cleanliness are needed to evaluate and validate the cleaning process of fermentation tanks. Pilot scale tanks were used to test the applicability of various methods for this purpose. The methods found to be suitable for validation of the clenlinees were visula...

  7. ENDOSPORES OF THERMOPHILIC FERMENTATIVE BACTERIA

    DEFF Research Database (Denmark)

    Volpi, Marta

    2016-01-01

    solely based on endospores of sulphate-reducing bacteria (SRB), which presumably constitute only a small fraction of the total thermophilic endospore community reaching cold environments. My PhD project developed an experimental framework for using thermophilic fermentative endospores (TFEs) to trace...

  8. Fumaric acid production by fermentation

    NARCIS (Netherlands)

    Roa Engel, C.A.; Straathof, A.J.J.; Zijlmans, T.W.; Van Gulik, W.M.; Van der Wielen, L.A.M.

    2008-01-01

    Abstract The potential of fumaric acid as a raw material in the polymer industry and the increment of cost of petroleum-based fumaric acid raises interest in fermentation processes for production of this compound from renewable resources. Although the chemical process yields 112% w/w fumaric acid

  9. Mystery behind Chinese liquor fermentation

    NARCIS (Netherlands)

    Jin, Guangyuan; Zhu, Yang; Xu, Yan

    2017-01-01

    Background Chinese liquor, a very popular fermented alcoholic beverage with thousands of years’ history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as

  10. The Brewing Process: Optimizing the Fermentation

    Directory of Open Access Journals (Sweden)

    Teodora Coldea

    2014-11-01

    Full Text Available Beer is a carbonated alcoholic beverage obtained by alcoholic fermentation of malt wort boiled with hops. Brown beer obtained at Beer Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of a recipe based on blond, caramel and black malt in different proportions, water, hops and yeast. This study aimed to monitorize the evolution of wort in primary and secondary alcoholic fermentation in order to optimize the process. Two wort batches were assambled in order to increase the brewing yeast fermentation performance. The primary fermentation was 14 days, followed by another 14 days of secondary fermentation (maturation. The must fermentation monitoring was done by the automatic FermentoStar analyzer. The whole fermentation process was monitorized (temperature, pH, alcohol concentration, apparent and total wort extract.

  11. Fermentation of hexoses to ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Gustafsson, Lena [Goeteborg Univ. (Sweden). Dept. of General and Marine Microbiology]|[Chalmers Univ. of Technology, Goeteborg (Sweden). Dept of Chemical Reaction Engineering

    2000-06-01

    The Goals of the project has been: to increase the ethanol yield by reducing the by-product formation, primarily biomass and glycerol, and to prevent stuck fermentations, i.e. to maintain a high ethanol production rate simultaneously with a high ethanol yield. The studies have been performed both in defined laboratory media and in a mixture of wood- and wheat hydrolysates. The yeast strains used have been both industrial strains of bakers yeast, Saccharomyces cerevisiae, and haploid laboratory strains. The Relevance of these studies with respect to production of ethanol to be used as fuel is explained by: With the traditional process design used today, it is very difficult to reach a yield of more than 90 % of the theoretical maximal value of ethanol based on fermented hexose. During 'normal' growth and fermentation conditions in either anaerobic batch or chemostat cultures, substrate is lost as biomass and glycerol in the range of 8 to 11 % and 6 to 11 % of the substrate consumed (kg/kg). It is essential to reduce these by-products. Traditional processes are mostly batch processes, in which there is a risk that the biocatalyst, i.e. the yeast, may become inactivated. If for example yeast biomass production is avoided by use of non-growing systems, the ethanol production rate is instantaneously reduced by at least 50%. Unfortunately, even if yeast biomass production is not avoided on purpose, it is well known that stuck fermentations caused by cell death is a problem in large scale yeast processes. The main reason for stuck fermentations is nutrient imbalances. For a good process economy, it is necessary to ensure process accessibility, i.e. to maintain a high and reproducible production rate. This will both considerably reduce the necessary total volume of the fermentors (and thereby the investment costs), and moreover minimize undesirable product fall-out.

  12. MASS TRANSFER IN FERMENTATION PROCESSES

    Directory of Open Access Journals (Sweden)

    A. Shevchenko

    2018-04-01

    Full Text Available The peculiarities of anaerobic fermentation processes with the accumulation of dissolved ethyl alcohol and carbon dioxide in the culture media are considered in the article.The solubility of CO2 is limited by the state of saturation in accordance with Henry’s law. This, with all else being equal, limits the mass transfer on the interface surface of yeast cells and the liquid phase of the medium. A phenomenological model of the media restoration technologies based on the unsaturation index on СО2 is developed. It is shown that this restoration in the existing technologies of fermentation of sugar-rich media occurs, to a limited extent, in self-organized flow circuits, with variable values of temperatures and hydrostatic pressures, due to the creation of unsaturated local zones.It is shown that increasing the height of the media in isovolumetric apparatuses leads to an increase in the levels of flow circuits organization and to the improvement of the desaturation and saturation modes of the liquid phase and intensification of mass transfer processes. Among the deterministic principles of restoring the saturation possibilities of the media, there are forced variables of pressures with time pauses on their lower and upper levels. In such cases, the possibilities of short-term intensive desaturations in full media volumes, the restoration of their saturation perception of CO2, and the activation of fermentation processes are achieved. This direction is technically feasible for active industrial equipment.The cumulative effect of the action of variable pressures and temperatures corresponds to the superposition principle, but at the final stages of fermentation, the pressure and temperature values are leveled, so the restoration of the unsaturation state slows down to the level of the bacteriostatic effect. The possibility of eliminating the disadvantages of the final stage of fermentation by means of programmable variable pressures is shown

  13. 27 CFR 24.197 - Production by fermentation.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Production by fermentation... fermentation. In producing special natural wine by fermentation, flavoring materials may be added before or during fermentation. Special natural wine produced by fermentation may be ameliorated in the same manner...

  14. Microprocessors control of fermentation process

    Energy Technology Data Exchange (ETDEWEB)

    Fawzy, A S; Hinton, O R

    1980-01-01

    This paper presents three schemes for the solution of the optimal control of fermentation process. It also shows the advantages of using microprocessors in controlling and monitoring this process. A linear model of the system is considered. An optimal feedback controller is determined which maintains the states (substrate and organisms concentration) at desired values when the system is subjected to disturbances in the influent substrate and organisms concentration. Simulation results are presented for the three cases.

  15. Manioc alcohol by continuous fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Del Bianco, V; de Queiroz Araujo, N; Miceli, A; Souza e Silva, P C; da Silva Burle, J A

    1976-01-01

    EtOH was produced from dry cassava meal by first obtaining a glucose syrup by enzymic action, then fermenting the syrup with yeast. Bacillus subtilis amylase and Aspergillus awamori amyloglucosidase were prepared by growing the organisms on cassava meal. Both enzymes were used to saccharify the cassava starch to syrup. Saccharomyces cervisiae ATCC 1133 was then used in a continuous process to produce EtOH.

  16. Probiotics in Dairy Fermented Products

    OpenAIRE

    Araújo, Emiliane Andrade; Pires, Ana Clarissa dos Santos; Pinto, Maximiliano Soares; Jan, Gwénaël; Carvalho, Antônio Fernandes de

    2012-01-01

    Interest in the role of probiotics for human health began as early as 1908 when Metchnikoff associated the intake of fermented milk with prolonged life (Lourens-Hattingh and Vilijoen, 2001b). However, the relationship between intestinal microbiota and good health and nutrition has only recently been investigated. Therefore, it was not until the 1960’s that health benefit claims began appearing on foods labels. In recent years,there has been an increasing interest in probiotic foods, which...

  17. Ultrafiltration of hemicellulose hydrolysate fermentation broth

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Desiriani, Ria; Wenten, I. G.

    2017-03-01

    Hemicelulosic material is often used as the main substrate to obtain high-value products such as xylose. The five carbon sugar, xylose, could be further processed by fermentation to produce xylitol. However, not only the hemicellulose hydrolysate fermentation broth contains xylitol, but also metabolite products, residual substances, biomass and mineral salts. Therefore, in order to obtain the end products, various separation processes are required to separate and purify the desired product from the fermentation broth. One of the most promising downstream processing methods of fermentation broth clarification is ultrafiltration due to its potential for energy saving and higher purity. In addition, ultrafiltration membrane has a high performance in separating inhibitory components in the fermentation broth. This paper assesses the influence of operating conditions; including trans-membrane pressure, velocity, pH of the fermentation broth solutions, and also to the xylitol concentration in the product. The challenges of the ultrafiltration process will be pointed out.

  18. Challenges in industrial fermentation technology research

    DEFF Research Database (Denmark)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana

    2014-01-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same...... engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because...

  19. Clinical significance of fermentation and lactose malabsorption

    OpenAIRE

    Olesen, Merete; Gudmand-Høyer, Eivind

    2001-01-01

    Fermentation, the bacterial process of gaining energy from the breakdown of carbohydrates, takes place in the human large intestine as well as that of the animals. This process is important for the health of the colon. Due to changing dietary habits, the available substrates for fermentation in the human colon are scarce, and this fact may contribute to the increased number of colonic diseases in the Western world. Lactose in lactose-maldigesters increase the amounts of fermentable substrate,...

  20. Fluidized Bed Reactor as Solid State Fermenter

    Directory of Open Access Journals (Sweden)

    Krishnaiah, K.

    2005-01-01

    Full Text Available Various reactors such as tray, packed bed, rotating drum can be used for solid-state fermentation. In this paper the possibility of fluidized bed reactor as solid-state fermenter is considered. The design parameters, which affect the performances are identified and discussed. This information, in general can be used in the design and the development of an efficient fluidized bed solid-state fermenter. However, the objective here is to develop fluidized bed solid-state fermenter for palm kernel cake conversion into enriched animal and poultry feed.

  1. Nutritional and amino acid analysis of raw, partially fermented and ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development ... The nutritional and amino acid analysis of raw and fermented seeds of Parkia ... between 4.27 and 8.33 % for the fully fermented and the partially fermented seeds, respectively.

  2. PERVAPORATION MEMBRANE SYSTEMS FOR VOLATILE FERMENTATION PRODUCT RECOVERY AND DEHYDRATION

    Science.gov (United States)

    The economics of fermentative production of fuels and commodity chemicals can be a strong function of the efficiency with which the fermentation products are removed from the biological media. Due to growth inhibition by some fermentation products, including ethanol, concentrati...

  3. Process for the fermentative production of acetone, butanol and ethanol

    Science.gov (United States)

    Glassner, David A.; Jain, Mahendra K.; Datta, Rathin

    1991-01-01

    A process including multistage continuous fermentation followed by batch fermentation with carefully chosen temperatures for each fermentation step, combined with an asporogenic strain of C. acetobutylicum and a high carbohydrate substrate concentration yields extraordinarily high butanol and total solvents concentrations.

  4. Microbial fermented tea - a potential source of natural food preservatives

    NARCIS (Netherlands)

    Mo, H.Z.; Yang Zhu, Yang; Chen, Z.M.

    2008-01-01

    Antimicrobial activities of microbial fermented tea are much less known than its health beneficial properties. These antimicrobial activities are generated in natural microbial fermentation process with tea leaves as substrates. The antimicrobial components produced during the fermentation process

  5. Kinetics model development of cocoa bean fermentation

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Gunawan, Agus Yodi; Muliyadini, Winny

    2015-12-01

    Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required. Fermentation is the vital stage in series of cocoa beans post harvest processing which could improve the quality of cocoa beans, in particular taste, aroma, and colours. During the fermentation process, combination of microbes grow producing metabolites that serve as the precursors for cocoa beans flavour. Microbial composition and thereby their activities will affect the fermentation performance and influence the properties of cocoa beans. The correlation could be reviewed using a kinetic model that includes unstructured microbial growth, substrate utilization and metabolic product formation. The developed kinetic model could be further used to design cocoa bean fermentation process to meet the expected quality. Further the development of kinetic model of cocoa bean fermentation also serve as a good case study of mixed culture solid state fermentation, that has rarely been studied. This paper presents the development of a kinetic model for solid-state cocoa beans fermentation using an empirical approach. Series of lab scale cocoa bean fermentations, either natural fermentations without starter addition or fermentations with mixed yeast and lactic acid bacteria starter addition, were used for model parameters estimation. The results showed that cocoa beans fermentation can be modelled mathematically and the best model included substrate utilization, microbial growth, metabolites production and its transport. Although the developed model still can not explain the dynamics in microbial population, this model can sufficiently explained the observed changes in sugar concentration as well as metabolic products in the cocoa bean pulp.

  6. Yeasts are essential for cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2014-03-17

    Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality. Cocoa bean fermentations were conducted with the addition of 200ppm Natamycin to inhibit the growth of yeasts, and the resultant microbial ecology and metabolism, bean chemistry and chocolate quality were compared with those of normal (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii and Kluyveromyces marxianus, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in the control fermentation. In fermentations with the presence of Natamycin, the same bacterial species grew but yeast growth was inhibited. Physical and chemical analyses showed that beans fermented without yeasts had increased shell content, lower production of ethanol, higher alcohols and esters throughout fermentation and lesser presence of pyrazines in the roasted product. Quality tests revealed that beans fermented without yeasts were purplish-violet in color and not fully brown, and chocolate prepared from these beans tasted more acid and lacked characteristic chocolate flavor. Beans fermented with yeast growth were fully brown in color and gave chocolate with typical characters which were clearly preferred by sensory panels. Our findings demonstrate that yeast growth and activity were essential for cocoa bean fermentation and the development of chocolate characteristics. Crown Copyright © 2014. Published by Elsevier B.V. All rights reserved.

  7. Qui s’assoit où ? Who sits down where? Strategies of seats’ occupation in the cinema

    Directory of Open Access Journals (Sweden)

    Claude Forest

    2012-04-01

    Full Text Available L’observation et l’analyse du comportement des spectateurs entrant dans une salle de cinéma, choisissant leurs places puis les libérant en fin de séance, ont permis de mettre en relief de nombreuses caractéristiques communes. Le choix et l’occupation d’un siège dans ces salles ne relève pas de la recherche d’un optimum technique de visionnement de la projection du film.  Une différenciation de certains comportements peut s’observer selon la composition du public qui varie elle-même selon la salle, le film ou  l’heure de séance, mais les interactions mimétiques entre spectateurs sont indéniables, et des mécanismes d’influence récurrents, indépendants de la composition du public, et peuvent être structurés par l’architecture et l’espace de la salle elle-même. L’essentiel des comportements de choix et libération des sièges obéissent avant tout à des règles et stratégies d’occupation d’un espace et d’un territoire, fortement conditionnées par l’âge et surtout le sexe du spectateur.The observation and the analysis of the spectators’ behavior entering a cinema, choosing their places then releasing them at the end of the meeting, made possible to highlight many common characteristics. The choice and the occupation of a seat don’t concern the search for a technical optimum of viewing of the film’s projection. A differentiation of certain behaviors can be observed according to the composition of the public which varies itself according to the room, film or the hour of meeting, but the interactions mimetic between spectators is undeniable, and the recurring mechanisms of influence, independent of public’s composition, and can be structured by the architecture and the space of the room itself. The main part of behaviors for the choice and the release of the seats first obey rules and strategies of occupation of a space and a territory, strongly conditioned by the age and especially the sex

  8. Protein concentrations of sweet soysauces from Rhizopus oryzae and R. oligosporus fermentation without moromi fermentation

    Directory of Open Access Journals (Sweden)

    NOOR SOESANTI HANDAJANI

    2007-07-01

    Full Text Available Soy sauce was produce from soybean that fermented with koji/tempeh fungi and thenfermented under salt solution or moromi fermentation. The objectives of this experiment was to compare of protein (total and soluble content of sweet soy sauce that produced from soybean fermented with Rhizopus oryzae and R. oligosporus without moromi fermentation to the sweet soysauce with moromi fermentation one. The total and soluble proteins of sweet soy sauces that produce from soybean without moromi fermentation were higher that sweet soy sauces that produce with moromi fermentation. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oligosporus without moromi fermentation was 8.2% and meet to the highest quality of sweet soy sweet sauce based on Indonesia Industrial Standard. Soluble protein of sweet soy sauce that produced from soybean fermented with R. oryzae without moromi fermentation was 4.1% and meet to the medium quality of sweet soy sweet sauce based on Indonesia Industrial Standard.

  9. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.

    Science.gov (United States)

    Hu, Yongjin; Ge, Changrong; Yuan, Wei; Zhu, Renjun; Zhang, Wujiu; Du, Lijuan; Xue, Jie

    2010-05-01

    To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.

  10. Redox reactions in food fermentations

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2018-01-01

    involves oxidative steps in the early part of the pathways whereas a multitude of different reactions are used as compensating reductions. Much of the diversity seen between food fermentations arise from the different routes and the different electron acceptors used by microorganisms to counterbalance...... and this contributes to the diversity in flavor, color, texture, and shelf life. The review concludes that these reactions are still only incompletely understood and that they represent an interesting area for fundamental research and also represent a fertile field for product development through a more conscious use...... of the redox properties of strains used to compose food cultures....

  11. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional

  12. Method for anaerobic fermentation and biogas production

    DEFF Research Database (Denmark)

    2013-01-01

    The present invention relates to a method for biomass processing, anaerobic fermentation of the processed biomass, and the production biogas. In particular, the invention relates to a system and method for generating biogas from anaerobic fermentation of processed organic material that comprises...

  13. Influence of spontaneous fermentation on some quality ...

    African Journals Online (AJOL)

    Sensory evaluation indicated that the techniques of nixtamalization, fermentation and cowpea fortification used for the processing of the products did not influence their acceptability by the panel. Nixtamalized maize can therefore be subjected to spontaneous fermentation with cowpea fortification to enhance the functional, ...

  14. Fermentation: From Sensory Experience to Conceptual Understanding

    Science.gov (United States)

    Moore, Eugene B.

    1977-01-01

    Presented is a laboratory exercise that utilizes the natural yeast carbonation method of making homemade root beer to study fermentation and the effect of variables upon the fermentation process. There are photographs, a sample data sheet, and procedural hints included. (Author/MA)

  15. Experimental study of methanic fermentation of straw

    Energy Technology Data Exchange (ETDEWEB)

    Dopter, P; Beerens, H

    1952-12-03

    The amount of liquid manure obtainable was a limiting factor in methanic fermentation of wheat straw. An equal volume of 0.2% aqueous solution of Na formate could be substituted for 90% of the normal requirements of liquid manure. This shortened the preliminary stages of cellulosic fermentation when no methane was produced and slightly increased the subsequent yield of methane.

  16. Scleroglucan: Fermentative Production, Downstream Processing and Applications

    Directory of Open Access Journals (Sweden)

    Shrikant A. Survase

    2007-01-01

    Full Text Available Exopolysaccharides produced by a variety of microorganisms find multifarious industrial applications in foods, pharmaceutical and other industries as emulsifiers, stabilizers, binders, gelling agents, lubricants, and thickening agents. One such exopolysaccharide is scleroglucan, produced by pure culture fermentation from filamentous fungi of genus Sclerotium. The review discusses the properties, fermentative production, downstream processing and applications of scleroglucan.

  17. Replacement Value of fermented millet ( Pennisetum americanum ...

    African Journals Online (AJOL)

    The replacement value of fermented millet for maize in the diets of Clarias gariepinus fingerlings reared in a recirculation system was determined. Five isonitrogenous diets were formulated to contain graded levels of fermented millet meal replacing 0, 20, 40, 60 and 80% of maize and fed to triplicate groups of fingerlings ...

  18. Improving wood hydrolyzate fermentation by using schizosaccharomycetes

    Energy Technology Data Exchange (ETDEWEB)

    Kalyuzhnyi, M Ya; Ustinova, V I; Petrushko, G I

    1967-01-01

    The development of Schizosaccharomycetes (I) in wood hydrolyzates is not observed when fermentation is carried out by the convetional batch process, evidently because of the highly inhibitory action of the medium. More recently, with the introduction of continuous fermentation of wood and other hydrolyzates, the occurrence of I has been frequently reported, and in some hydrolysis plants, I became predominant, eliminating the budding yeast strains. The phenomenon can be attributed to higher temperatures employed in continuous fermentation, and to a more favorable medium, as the hydrolyzate is diluted with spent fermentation liquor (the flow of fresh medium constitutes about 20% of the fermentation-vat volume). The I cells, when grown under favorable conditions, have a high fermenting power, adapt easily to the fermentation of galactose, and give higher yields of ethanol than the budding yeast. As observed at plants using I, however, the cells are sensitive to variations in the fermentation process, and are inactivated upon storage. This is usually attributed to their inability to store polysaccharides, and especially glycogen. An experimental study undertaken to determine conditions under which reserve polysaccharides accumulate in I cells showed that the important factor is the quality of the medium in which the cells are grown and the conditions of storage. In media enriched with spent fermentaion liquor or with cell autolyzate and purified from toxic components, considerable amounts of glycogen accumulate in the cells.

  19. Effects of fermentation by Saccharomyces cerevisiae and ...

    African Journals Online (AJOL)

    yassine

    2013-02-13

    Feb 13, 2013 ... Full Length Research Paper. Effect of Saccharomyces cerevisiae fermentation on the ... 2003). Besides, several alcoholic beverages such as wine or liqueurs are obtained from fruit juices fermented by Saccharomyces ..... (2003). Kinetics of pigment release from hairy root cultures of Beta vulgaris under the ...

  20. Characterization of antimicrobial activity in Kombucha fermentation

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2001-01-01

    Fermented tea drink, Kombucha, can inhibit the growth of Shigella sonnei, Escherichia coli, Salmonella enteritidis and Salmonella typhimurium. Several metabolites were analyzed every two days during a 14-day Kombucha fermentation. Levels of acetic acid and gluconic acid were found to increase with

  1. Effects of fermentation by Saccharomyces cerevisiae and ...

    African Journals Online (AJOL)

    yassine

    2013-02-13

    Feb 13, 2013 ... Effect of Saccharomyces cerevisiae fermentation on the ... beetroot, fermentation, Saccharomyces cerevisiae, betalain compounds. ... by Saccharomyces cerevisiae strains (González et al., .... Both red and yellow pigments were influenced during S. .... in beverages such as white wine, grape fruit, and green.

  2. (ajst) influence of fermentation and cowpea

    African Journals Online (AJOL)

    opiyo

    Statgraphics (Graphics Software System, STCC, Inc. U.S.A). Comparisons .... 7 2. 0.473. 0.597. 1.056. 0.14. Co-fermentation. Fermented maize and cowpea blends showed varied effects ...... Oligosaccharides in eleven Legumes and their air-.

  3. Physiochemical Properties and Antinutrient Content of Fermented ...

    African Journals Online (AJOL)

    Popcorn and groundnut composite flours were fermented using pure strains of Rhizopus nigricans and Saccharomyces cerevisiae by solid substrate fermentation method. There was decrease in pH with increase in total titrable acidity in all the samples. The result of the proximate analysis revealed that there was an ...

  4. Characterization of carbohydrate fractions and fermentation quality ...

    African Journals Online (AJOL)

    This experiment was carried out to evaluate the effects of adding fast-sile (FS), previous fermented juice (PFJ), sucrose (S) or fast-sile + sucrose (FS + S) on the fermentation characteristics and carbohydrates fractions of alfalfa silages by the Cornell net carbohydrates and proteins systems (CNCPS). Silages quality were well ...

  5. Experiencias de montaje creativo: de la historia oral a la imagen en movimiento ¿Quién escribe la historia oral?

    Directory of Open Access Journals (Sweden)

    Silvia Rivera Cusicanqui

    2012-11-01

    Full Text Available Este artículo marca la apertura de Silvia Rivera al mundo de la sociología de la imagen y del montaje audiovisual. De este modo nos ofrece una reflexión importante sobre la práctica de la historia oral ¿Quién escucha? ¿Quién habla? Por otro lado, nos invita a pensar acerca de la producción audiovisual y la autoría, vinculándola con los distintos movimientos sociales y políticos de gran influencia en la historia social boliviana, como el anarquismo, el katarismo y el indianismo. Finalmente nos comparte los procesos creativos que la llevaron a trabajar en el cine, mayoritariamente en el género de docu ficción.

  6. Alimentación de bovinos con ensilado de mezclas de banano de rechazo y ráquis en diferentes proporciones

    Directory of Open Access Journals (Sweden)

    J. C. De la Cruz-Hernández

    2006-01-01

    Full Text Available Con el propósito de evaluar el comportamiento productivo de bovinos consumiendo ensilado de mezclas de banano de rechazo como fruta y ráquis en diferentes proporciones, se realizó una prueba de alimentación con 12 bovinos cebú comercial, machos, enteros, con un peso promedio de 168±17 kg, a los que se les asignó, de manera aleatoria, cada uno de los siguientes tratamientos: I ensilado con 50% banano y 50% ráquis; II ensilado con 75% banano y 25% ráquis; y III un grupo testigo con zacate Taiwán (Pennisetum purpureum. Los animales recibieron, además, 1.1 kg de pasta de soya como fuente proteica y 50 g de una premezcla comercial de minerales y sal común. La prueba tuvo una duración de 120 días, más un tiempo de adaptación de 15, periodo en el que las dietas se ofrecieron a libertad. Los animales fueron pesados cada 30 días y se les llevó diariamente el control de consumo de alimento. Las mejores (P0.05 entre ellos. El consumo de alimento base húmeda (CABH no presentó diferencias significativas (P>0.05 entre tratamientos; sin embargo, el consumo de alimento base seca (CABS fue mayor (P<0.05 en el tratamiento ensilado de banano-ráquis 75:25 comparado con el de 50:50 (6.433 vs. 4.308 kg. El consumo de materia seca/100 kg de peso vivo fue mayor (P<0.05 para los animales que consumieron zacate Taiwán y ensilado de banano-ráquis 75:25 (2.334 y 1.990, comparados con los del ensilado 50:50 (1.413. El consumo de proteína cruda en kg fue mayor (P<0.05 para los animales alimentados con zacate Taiwán. Porcentualmente, el consumo de proteína cruda fue mayor (P<0.05 en los animales que consumieron zacate Taiwán y ensilado de banano-ráquis 50:50 (16.99 y 17.36 %. La mayor eficiencia alimenticia (P<0.05 la obtuvieron los animales que consumieron el ensilado de banano-ráquis 50:50. El análisis económico de este sistema de alimentación nos indica que se obtuvieron las mayores ganancias con el uso de los ensilados, siendo el mejor

  7. Continuous alcoholic fermentation of blackstrap molasses

    Energy Technology Data Exchange (ETDEWEB)

    Borzani, W; Aquarone, E

    1957-01-01

    The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.

  8. Lactic acid fermentation of crude sorghum extract

    Energy Technology Data Exchange (ETDEWEB)

    Samuel, W.A.; Lee, Y.Y.; Anthony, W.B.

    1980-04-01

    Crude extract from sweet sorghum supplemented with vetch juice was utilized as the carbohydrate source for fermentative production of lactic acid. Fermentation of media containing 7% (w/v) total sugar was completed in 60-80 hours by Lactobacillus plantarum, product yield averaging 85%. Maximum acid production rates were dependent on pH, initial substrate distribution, and concentration, the rates varying from 2 to 5 g/liter per hour. Under limited medium supplementation the lactic acid yield was lowered to 67%. The fermented ammoniated product contained over eight times as much equivalent crude protein (N x 6.25) as the original medium. Unstructured kinetic models were developed for cell growth, lactic acid formation, and substrate consumption in batch fermentation. With the provision of experimentally determined kinetic parameters, the proposed models accurately described the fermentation process. 15 references.

  9. FERMENTED MILK AS A FUNCTIONAL FOOD

    Directory of Open Access Journals (Sweden)

    Irena Rogelj

    2000-06-01

    Full Text Available Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed.

  10. Rôle de la société civile pour ce qui est d'influencer les politiques de ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    Rôle de la société civile pour ce qui est d'influencer les politiques de santé publique en faveur des femmes autochtones du Mexique. Au Mexique, les iniquités relatives à l'accès aux services de santé et aux services connexes sont sensiblement plus marquées chez les populations autochtones, et en particulier chez les ...

  11. Yersinia enterocolitica in fermented sausages

    Science.gov (United States)

    Mitrović, R.; Janković, V.; Baltić, B.; Ivanović, J.

    2017-09-01

    Different types of food, among them meat, can be the cause of food-borne diseases, and infections are commonly caused by Campylobacter, Salmonella, Yersinia enterocolitica, verotoxic Escherichia coli and Listeria monocytogenes. All these bacteria, depending on a number of factors, including animal species, geographical origin, climatic factors, methods of animal breeding and meat production, could cause disease. Here, we summarise results on production of different groups of sausages produced with or without added starter culture, and contaminated with Y.enterocolitica (control sausages were not contaminated). During the ripening, changes in the microbiological status of the fermented sausages and their physical and chemical properties were monitored. For all tests, standard methods were used. In these fermented sausages, the number of Y. enterocolitica decreased during ripening. The number of Y. enterocolitica was statistically significantly lower in sausages with added starter culture on all days of the study Zoonotic pathogens in meat should be controlled through the complete production chain, from the farms to consumers, in order to reduce the probability of disease in humans. However, the necessary controls in the production chain are not the same for all bacteria.

  12. The Prescription Pattern of Chinese Herbal Products That Contain Dang-Qui and Risk of Endometrial Cancer among Tamoxifen-Treated Female Breast Cancer Survivors in Taiwan: A Population-Based Study

    Science.gov (United States)

    Wu, Chien-Tung; Lai, Jung-Nien; Tsai, Yueh-Ting

    2014-01-01

    Purpose The increased practice of traditional Chinese medicine worldwide has raised concerns regarding herb-drug interactions. We analyzed the usage of Chinese herbal products containing dang-qui and investigated whether dang-qui therapy increases endometrial cancer risk among tamoxifen-treated breast cancer survivors in Taiwan. Methods All patients newly diagnosed with invasive breast cancer who received tamoxifen treatment from January 1, 1998, to December 31, 2008 were selected from the National Health Insurance Research Database. The usage, frequency of service and type of Chinese herbal products containing dang-qui prescribed across the 31,970 survivors were evaluated. Logistic regression method was employed to estimate the odds ratios for utilization of Chinese herbal products containing dang-qui. Cox proportional hazard regression was performed to calculate the hazard ratio of endometrial cancer associated with dang-qui use within the cohort. Results Almost one in two study subjects had used dang-qui. Among 31,938 tamoxifen-treated breast cancer survivors, 157 cases of subsequent endometrial cancer were identified. The hazard ratio for development of endometrial cancer among breast cancer survivors aged 20–79 years who had taken dang-qui after tamoxifen treatment was decreased compared to survivors who had never used dang-qui (HR: 0.61, 95%CI: 0.44–0.84). To minimise potential confounding factors, women with breast cancer in the reproductive age were excluded from further analysis, and the negative relationship between dang-qui consumption and subsequent endometrial cancer among breast cancer survivors aged 55–79 years was still observed, although not significantly (HR: 0.74, 95%CI: 0.46–1.17). Conclusions Dang-qui consumption is common among breast cancer survivors aged 20–79 years and seems decrease the risk of subsequent endometrial cancer after less than a cumulative dose of 7,500 mg of tamoxifen treatment. PMID:25485843

  13. Biohydrogen production from soluble condensed molasses fermentation using anaerobic fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Lay, Chyi-How; Lin, Chiu-Yue [Department of Environmental Engineering and Science, Feng Chia University, Taichung 40724 (China); Wu, Jou-Hsien; Hsiao, Chin-Lang [Department of Water Resource Engineering, Feng Chia University (China); Chang, Jui-Jen [Department of Life Sciences, National Chung Hsing University (China); Chen, Chin-Chao [Environmental Resources Laboratory, Department of Landscape Architecture, Chungchou Institute of Technology (China)

    2010-12-15

    Using anaerobic micro-organisms to convert organic waste to produce hydrogen gas gives the benefits of energy recovery and environmental protection. The objective of this study was to develop a biohydrogen production technology from food wastewater focusing on hydrogen production efficiency and micro-flora community at different hydraulic retention times. Soluble condensed molasses fermentation (CMS) was used as the substrate because it is sacchariferous and ideal for hydrogen production. CMS contains nutrient components that are necessary for bacterial growth: microbial protein, amino acids, organic acids, vitamins and coenzymes. The seed sludge was obtained from the waste activated sludge from a municipal sewage treatment plant in Central Taiwan. This seed sludge was rich in Clostridium sp. A CSTR (continuously stirred tank reactor) lab-scale hydrogen fermentor (working volume, 4.0 L) was operated at a hydraulic retention time (HRT) of 3-24 h with an influent CMS concentration of 40 g COD/L. The results showed that the peak hydrogen production rate of 390 mmol H{sub 2}/L-d occurred at an organic loading rate (OLR) of 320 g COD/L-d at a HRT of 3 h. The peak hydrogen yield was obtained at an OLR of 80 g COD/L-d at a HRT of 12 h. At HRT 8 h, all hydrogenase mRNA detected were from Clostridium acetobutylicum-like and Clostridium pasteurianum-like hydrogen-producing bacteria by RT-PCR analysis. RNA based hydrogenase gene and 16S rRNA gene analysis suggests that Clostridium exists in the fermentative hydrogen-producing system and might be the dominant hydrogen-producing bacteria at tested HRTs (except 3 h). The hydrogen production feedstock from CMS is lower than that of sucrose and starch because CMS is a waste and has zero cost, requiring no added nutrients. Therefore, producing hydrogen from food wastewater is a more commercially feasible bioprocess. (author)

  14. Prebiotics in piglet nutrition? Fermentation kinetics along the GI tract

    NARCIS (Netherlands)

    Awati, A.A.

    2005-01-01

    Keywords: fermentation, gas production, pigletsThe generalized theory behind the carbohydrate to protein fermentation in the GIT is that in presence of fermentable carbohydrate substrate, microbes prefer to ferment carbohydrate source to derive energy and use the nitrogen available for their own

  15. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

  16. Discovery and History of Amino Acid Fermentation.

    Science.gov (United States)

    Hashimoto, Shin-Ichi

    There has been a strong demand in Japan and East Asia for L-glutamic acid as a seasoning since monosodium glutamate was found to present umami taste in 1907. The discovery of glutamate fermentation by Corynebacterium glutamicum in 1956 enabled abundant and low-cost production of the amino acid, creating a large market. The discovery also prompted researchers to develop fermentative production processes for other L-amino acids, such as lysine. Currently, the amino acid fermentation industry is so huge that more than 5 million metric tons of amino acids are manufactured annually all over the world, and this number continues to grow. Research on amino acid fermentation fostered the notion and skills of metabolic engineering which has been applied for the production of other compounds from renewable resources. The discovery of glutamate fermentation has had revolutionary impacts on both the industry and science. In this chapter, the history and development of glutamate fermentation, including the very early stage of fermentation of other amino acids, are reviewed.

  17. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa; Stocks, Stuart; Sin, Gürkan

    Bioprocesses are inherently sensitive to fluctuations in processing conditions and must be tightly regulated to maintain cellular productivity. Industrial fermentations are often difficult to replicate across production sites or between facilities as the small operating differences in the equipment...... of a fermentation. Industrial fermentation processes are typically operated in fed batch mode, which also poses specific challenges for process monitoring and control. This is due to many reasons including non-linear behaviour, and a relatively poor understanding of the system dynamics. It is therefore challenging...

  18. Improved fermentative alcohol production. [Patent application

    Science.gov (United States)

    Wilke, C.R.; Maiorella, B.L.; Blanch, H.W.; Cysewski, G.R.

    1980-11-26

    An improved fermentation process is described for producing alcohol which includes the combination of vacuum fermentation and vacuum distillation. Preferably, the vacuum distillation is carried out in two phases, one a fermentor proper operated at atmospheric pressure and a flash phase operated at reduced pressure with recycle of fermentation brew having a reduced alcohol content to the fermentor, using vapor recompression heating of the flash-pot recycle stream to heat the flash-pot or the distillation step, and using water load balancing (i.e., the molar ratio of water in the fermentor feed is the same as the molar ratio of water in the distillation overhead).

  19. Functional Properties of Microorganisms in Fermented Foods

    Directory of Open Access Journals (Sweden)

    Jyoti Prakash Tamang

    2016-04-01

    Full Text Available Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

  20. Novel Method of Lactic Acid Production by Electrodialysis Fermentation

    OpenAIRE

    Hongo, Motoyoshi; Nomura, Yoshiyuki; Iwahara, Masayoshi

    1986-01-01

    In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation activity was obtained, and the productivity was three times higher than in non-pH-controlled fermentati...

  1. FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST IN WHEY-MALT WORT

    Directory of Open Access Journals (Sweden)

    E. V. Greek

    2013-04-01

    Full Text Available The main parameters of fermentation of whey-malt wort with the use of different strains of lactose-fermentation yeast was investigated experimentally. According to the findings of investigation of fermentive activity for different types of lactose-fermentation microorganisms in whey-malt wort it was found that the most active spirituous fermentation for all parameters was in wort fermented by microorganisms Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95. High capacity for utilization of malt carbohydrates represented by easily metabolized carbohydrates of malt extract was determined. Also organoleptic analysis of fermented whey drinks derived from the renewed mixtures of dry whey and fermented malt and yeast Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95 was carried out. It was found that the drink fermented with yeast Zygosaccharomyces lactis 868-K had intense refreshing flavor of rye bread with fruit tones. Intensity growth of aromatization for complex of sample with microorganisms Saccharomyces lactis 95, indicating high organoleptic indexes of the drink was observed.

  2. Exploiting the potential of gas fermentation

    DEFF Research Database (Denmark)

    Redl, Stephanie Maria Anna; Diender, Martijn; Jensen, Torbjørn Ølshøj

    2017-01-01

    The use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases...... in the atmosphere. Together with the gasification of biomass and different waste streams, these gases have the potential for being utilized for production of chemicals through fermentation processes. Acetogens are among the most studied organisms capable of utilizing waste gases. Although engineering...... focus on the advantages of alternative fermentation scenarios, including thermophilic production strains, multi-stage fermentations, mixed cultures, as well as mixotrophy. Such processes have the potential to significantly broaden the product portfolio, increase the product concentrations and yields...

  3. Introduction of a cyclic-fermentation method

    Energy Technology Data Exchange (ETDEWEB)

    Makarova, C P

    1958-01-01

    Equipment is described, consisting of 8 kettles, which permits a cyclic fermentation process and continuous ethanol production; 100% yields of ethanol are obtained, based on the starch content in grain.

  4. Continuous saccharification and fermentation in alcohol production

    Energy Technology Data Exchange (ETDEWEB)

    Veselov, I Ya; Gracheva, I M; Mikhailova, L E; Babaeva, S A; Ustinnikov, B A

    1968-01-01

    Submerged cultures of Aspergillus niger NRRL 337 and A. batatae 61, or a mixture of submerged A. niger culture with a surface culture of A. oryzae Kc are used for fermentations and compared with the usual barley malt procedure. The latter yields 71% maltose and 24 to 28% glucose, wherease the fungal procedure gives 14 to 21% maltose and 80 to 85% glucose in a continuous mashing-fermentation process with barley. The fungal method gives a higher degree of fermentation for sugars and dextrins and a lower content of total and high-molecular-weight residual dextrins. The amounts of propanol PrOH and iso-BuOH isobutyl alcohol are almost equal, whereas the amount of isoamylalcohol is lower in fungal fermentations.

  5. Ultrasonic characterization of yogurt fermentation process

    OpenAIRE

    IZBAIM , DRIS; FAIZ , BOUAZZA; MOUDDEN , ALI; MALAININE , MOHAMED; ABOUDAOUD , Idriss

    2012-01-01

    International audience; The objective of this work is to characterize the fermentation of yogurt based on an ultrasonic technique. Conventionally, the acidity of the yogurt is measured by a pH meter to determine the progress of fermentation. However, the pH meter should be cleaned and calibrated for each measurement and, therefore, this method is not practical. In this regard, ultrasonic techniques are fast, non-invasive and inexpensive. The measurement of ultrasonic parameters such as amplit...

  6. Fermentation of lignocellulosic hydrolysates: Inhibition and detoxification

    Energy Technology Data Exchange (ETDEWEB)

    Palmqvist, E.

    1998-02-01

    The ethanol yield and productivity obtained during fermentation of lignocellulosic hydrolysates is decreased due to the presence of inhibiting compounds, such as weak acids, furans and phenolic compounds produced during hydrolysis. Evaluation of the effect of various biological, physical and chemical detoxification treatments by fermentation assays using Saccharomyces cerevisiae was used to characterise inhibitors. Inhibition of fermentation was decreased after removal of the non-volatile compounds, pre-fermentation by the filamentous fungus Trichoderma reesei, treatment with the lignolytic enzyme laccase, extraction with ether, and treatment with alkali. Yeast growth in lignocellulosic hydrolysates was inhibited below a certain fermentation pH, most likely due to high concentrations of undissociated weak acids. The effect of individual compounds were studied in model fermentations. Furfural is reduced to furfuryl alcohol by yeast dehydrogenases, thereby affecting the intracellular redox balance. As a result, acetaldehyde accumulated during furfural reduction, which most likely contributed to inhibition of growth. Acetic acid (10 g 1{sup -1}) and furfural (3 g 1{sup -1}) interacted antagonistically causing decreased specific growth rate, whereas no significant individual or interaction effects were detected by the lignin-derived compound 4-hydroxybenzoic acid (2 g 1{sup -1}). By maintaining a high cell mass density in the fermentor, the process was less sensitive to inhibitors affecting growth and to fluctuations in fermentation pH, and in addition the depletion rate of bioconvertible inhibitors was increased. A theoretical ethanol yield and high productivity was obtained in continuous fermentation of spruce hydrolysate when the cell mass concentration was maintained at a high level by applying cell recirculation 164 refs, 16 figs, 5 tabs

  7. Gas engine supplied with fermentation gas

    Energy Technology Data Exchange (ETDEWEB)

    Cupial, K

    1978-01-01

    A CH/sub 4/-rich fermentation gas from the waste-treatment plant at Czestochowa is used as fuel to drive the generating set composed of an electric generator and a piston diesel engine adapted to operation with the fermentation gas. The adaption involved the use of a classical car ignition installation instead of the injection pumps and injector. The gas contains approximately CH/sub 4/ 60, CO/sub 2/ 32, N 5, and H 3 volume%.

  8. Crystal-face growth rate: role of the neighbouring concentration; Vitesse de croissance d'une face cristalline: role de la concentration qui regne a son voisinage

    Energy Technology Data Exchange (ETDEWEB)

    Itti, R

    1967-07-01

    A study has been made of the phenomena occurring in the neighbourhood of a growing crystal-face, with the help of several methods based on interferometric observation. If the system is considered at a given moment, it is possible to express the growth rate of the crystal in two ways: 1) using the origin of the solute contributing to the growth, by application of Fick's law modified in certain cases by a correction factor involving the absolute value of the concentration near the crystal face. 2) directly, using the supersaturation in the crystal-face neighbourhood. On the other hand, if an attempt is made to take into account the changes in growth rate with time, it is seen that this rate is not dependent on diffusion phenomena, but that the convection currents in the solution play an important role. (author) [French] Les phenomenes qui ont lieu dans la solution au voisinage d'un cristal en voie de croissance ont ete etudies grace a plusieurs methodes d'observation interferometriques. Si l'on considere la preparation a un instant donne, il est possible d'exprimer la vitesse de croissance du cristal de deux manieres: 1) a partir de la provenance du solute necessaire a la croissance, par application de l'equation de Fick moyennant, dans certains cas, un facteur correctif faisant intervenir la valeur absolue de la concentration au voisinage de la face, 2) directement a partir de la sursaturation qui regne pres de la face. Par contre, si l'on essaie de rendre compte de l'evolution de la vitesse de croissance au cours du temps, on voit que celle-ci n'est pas commandee par les phenomenes de diffusion, mais que les courants de convection qui existent dons la solution jouent un role important. (auteur)

  9. Estudio Biomecanico de la Zancada. 7.52 Record de España de 60 MV de Jackson Quiñonez.

    OpenAIRE

    González Frutos, Pablo; Mallo Sainz, Javier; Veiga Fernandez, Santiago; Navarro Cabello, Enrique

    2009-01-01

    Los resultados que a continuación se presentan hacen referencia al Record de España de 60 metros vallas (en adelante, mv) conseguido por el atleta Jackson Quiñonez (JQ) en la final del 44º Campeonato de España de pista cubierta - Valencia 08. Estos datos forman parte de un estudio global de todas las series de 60 mv y 60 metros lisos (ml) durante el 44º Campeonato de España y el 12th IAAF World Indoor Championship Valencia 2008, en las cuales se aplica una nueva metodología para la obtención ...

  10. Factores predominantes que determinan el clima organizacional de la I.E. José Abelardo Quiñones del distrito de Mala-Cañete

    OpenAIRE

    Urbina Díaz, Lenny Esther

    2016-01-01

    La tesis tiene por objetivo identificar los factores que determinan el clima organizacional de la I.E. José Abelardo Quiñones de Mala, Cañete. Para ello, se ha estudiado el marco teórico sobre la variable de estudio: el clima organizacional. En la investigación se utilizó la metodología de tipo cuantitativo, basada en el paradigma positivista. Además se aplicó un cuestionario adaptado a la realidad del estudio. Las encuestas aplicadas al personal de la institución fueron analizadas mediante e...

  11. Fermented dairy food and CVD risk.

    Science.gov (United States)

    Tapsell, Linda C

    2015-04-01

    Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk in the context of the whole diet. Studies show that people who eat healthier diets may be more likely to consume yoghurt, so there is a challenge in attributing separate effects to yoghurt. Analyses from large population studies list yoghurt as the food most negatively associated with the risk of weight gain (a problem that may lead to CVD). There is some suggestion that fermented dairy foods consumption (yoghurt or cheese) may be associated with reduced inflammatory biomarkers associated with the development of CVD. Dietary trials suggest that cheese may not have the same effect on raising LDL-cholesterol levels as butter with the same saturated fat content. The same might be stated for yoghurt. The use of different probiotic cultures and other aspects of study design remain a problem for research. Nevertheless, population studies from a range of countries have shown that a reduced risk of CVD occurs with the consumption of fermented dairy foods. A combination of evidence is necessary, and more research is always valuable, but indications remain that fermented dairy foods such as cheese and yoghurt are integral to diets that are protective against CVD.

  12. Fermented dairy products: knowledge and consumption.

    Science.gov (United States)

    Hekmat, Sharareh; Koba, Lesia

    2006-01-01

    Much has been published on the nutritional and health benefits of fermented dairy products, especially those containing probiotic microorganisms. However, consumers may not be familiar with the term "fermented dairy products," and therefore may not take full advantage of them. University students' knowledge and consumption patterns of fermented dairy products were assessed. University students (n=223) completed a survey consisting of a section on demographics and another on knowledge and consumption patterns. The majority of respondents (62%) were not familiar with the term "fermented dairy products." Most respondents consumed yogourt a few times a week (40%) or a few times a month (30%). Almost all respondents (92%) were unable to identify the difference between regular and probiotic yogourt. Most respondents (93%) had not heard of acidophilus milk, but the majority (65%) would be willing to try it. Most respondents were unsure whether sour cream (65%), yogourt beverages (74%), and cheddar cheese (61%) were fermented dairy products. Sixty percent of respondents never consumed yogourt drinks. Education is needed about fermented dairy products, especially probiotics, and their nutritional and health benefits. Such education may increase their acceptability and consumption.

  13. Etude de l'ensemencement des vins par les bactéries de la fermentation malolactique

    Directory of Open Access Journals (Sweden)

    Suzanne LAFON-LAFOURCADE

    1968-03-01

    Full Text Available L'aboutissement logique des études sur les bactéries de la fermentation malolactique est la maîtrise de cette transformation. On peut espérer la contrôler grâce à une bonne connaissance des exigences bactériennes, à la condition bien entendu que la microflore spontanée ait les qualités requises. Or cette microflore naturelle est variée et dispersée en de multiples espèces qui ne semblent pas uniformément répandues. Dans ces conditions, on peut craindre que certains vins conservent de l'acide malique par insuffisance quantitative ou qualitative de l'ensemencement naturel.

  14. Microbial diversity and their roles in the vinegar fermentation process.

    Science.gov (United States)

    Li, Sha; Li, Pan; Feng, Feng; Luo, Li-Xin

    2015-06-01

    Vinegar is one of the oldest acetic acid-diluted solution products in the world. It is produced from any fermentable sugary substrate by various fermentation methods. The final vinegar products possess unique functions, which are endowed with many kinds of compounds formed in the fermentation process. The quality of vinegar is determined by many factors, especially by the raw materials and microbial diversity involved in vinegar fermentation. Given that metabolic products from the fermenting strains are directly related to the quality of the final products of vinegar, the microbial diversity and features of the dominant strains involved in different fermentation stages should be analyzed to improve the strains and stabilize fermentation. Moreover, although numerous microbiological studies have been conducted to examine the process of vinegar fermentation, knowledge about microbial diversity and their roles involved in fermentation is still fragmentary and not systematic enough. Therefore, in this review, the dominant microorganism species involved in the stages of alcoholic fermentation and acetic acid fermentation of dissimilar vinegars were summarized. We also summarized various physicochemical properties and crucial compounds in disparate types of vinegar. Furthermore, the merits and drawbacks of vital fermentation methods were generalized. Finally, we described in detail the relationships among microbial diversity, raw materials, fermentation methods, physicochemical properties, compounds, functionality, and final quality of vinegar. The integration of this information can provide us a detailed map about the microbial diversity and function involved in vinegar fermentation.

  15. L'épargne sanguine: un enjeu actuel

    OpenAIRE

    ERPICUM, Marie; BLAFFART, Francine; DEFRAIGNE, Jean; LARBUISSON, Robert

    2012-01-01

    In view of the demographic evolution, the progress of quality requirements and the shortage of donors, a deficiency of blood components is to be feared in the coming years.. This implies the development of a blood conservation strategy, the revision of transfusion practices and the implementation of preventive measures to limit transfusion requirements. Each department caring for patients at high transfusion risk should assess and rationalize its transfusion practices in a structured mu...

  16. «Neutre est le seul genre qui me convienne»: retoriche dell’androginia nell’opera di Claude Cahun

    Directory of Open Access Journals (Sweden)

    Silvia Nugara

    2014-05-01

    Full Text Available The article deals with the rhetoric and discursive strategies through which surrealist artist and writer Clade Cahun elaborates forms of self-representations which, by subverting gender norms, reinvent non only femininity but humanity overall. The analysis will be carried out on the basis of Roland Barthes’ reflections on androgyny which he elaborated during his course on Neutre at the Collège de France. For Barthes, Neutre is a vector of symbolic change: « un mélange, un dosage, une dialectique, non de l’homme et de la femme (génitalité, mais du masculin et du féminin. Ou mieux encore: l’homme en qui il y a du féminin, la femme en qui il y a du masculin ». Neutre is whatever breaks the binary opposition between terms A and B by assuming the form of either “not A nor B”, or “A+B”. Neutre is therefore an attempt to elude the doxa and all immutable binary scheme of meaning through linguistic and rhetoric strategies such as epicene nouns and names, impersonals, a fluctuant use of gender forms, amphibology, irony, paradox, parallelism, antiphrasis.

  17. Dis-moi qui te cite et je saurai ce que tu vaux que mesure vraiment la bibliométrie ?

    CERN Document Server

    Pansu, Pascal; Beauvois, Jean-Léon

    2013-01-01

    Comme tous les travailleurs, les chercheurs ne peuvent échapper à l'évaluation. Celle-ci ne peut être conduite par eux-mêmes. De nombreuses questions se posent : qui doit les évaluer ? À quel rythme ? Et surtout, sur quelles bases ? Sur leur réputation, leurs interventions, leur implication dans la discipline, leur présence dans la littérature scientifique ? Mais alors quelle littérature ? Comment apprécier cette présence ? Par le nombre de textes publiés ? La diversité des revues ? Par l'écho qu'ont les textes dans la littérature ? La bibliométrie tend aujourd'hui à saturer l'évaluation. Elle est une réponse à quelques-unes de ces questions. Elle propose une forme d'évaluation comptable qu'on voudrait objective mais qui comporte de nombreuses limites et ambiguïtés. Ce livre présente quelques outils bibliométriques comme les fameux «facteur d'impact» et «h-index» et, à travers une analyse des pratiques mises en oeuvre, montre que l'objectivité n'est pas au rendez-vous et que...

  18. Quand les proverbes français explicitent l’humain par le biais pronominal (qui/on ou nominal (homme/femme

    Directory of Open Access Journals (Sweden)

    Mercedes Banegas Saorín

    2016-12-01

    Full Text Available Nous nous penchons ici sur les proverbes introduits par les pronoms et par des syntagmes nominaux pour déterminer dans quelle mesure la structure syntaxique joue sur la structure informative de ces énoncés qui acquièrent un sens conventionnel codé. Nous les rapprochons des énoncés génériques, sans perdre de vue les propriétés auxquelles satisfont la plupart des proverbes : généricité, schéma implicatif et montée hypo-hypéronymique. Comme la classe des proverbes n’est pas formellement homogène, nous aboutissons, d’une part, à l’établissement d’une sous-classe des proverbes dits pronominaux et, d’autre part, à une nouvelle typologie des proverbes, très proche de celle des phrases génériques qui fait consensus.

  19. Cœur elle y gît rouge (qui gît dans l’élégie ?

    Directory of Open Access Journals (Sweden)

    Benoît Conort

    2012-08-01

    Full Text Available Si le recueil Cœur élégie rouge de James Sacré fait bien apparaître l’ombre d’une femme aimée et perdue, ne voir dans cette élégie qu’une dimension autobiographique serait réducteur, et il faut peut-être y entendre aussi, selon une approche réflexive, le poème qui échoue à restituer le monde, le végétal, les visages. De la sorte, l’élégie serait aussi le deuil de ce rêve, avec le constat de l’incompatibilité du poème et du monde, pour peu que le sujet lyrique s’abandonne à un aveu naïf de son amour. Le poème doit donc se reconstruire comme espérance, projet incessamment relancé d’une écriture par quoi la vie continue. L’élégie ne se contente plus de chanter la perte ni de méditer sur l’inadéquation de la langue, elle tire sa force d’un espoir qui renaît toujours et dont témoigne la prégnance de la métaphore végétale.

  20. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.

    Science.gov (United States)

    Romero-Cortes, Teresa; Salgado-Cervantes, Marco Antonio; García-Alamilla, Pedro; García-Alvarado, Miguel Angel; Rodríguez-Jimenes, Guadalupe del C; Hidalgo-Morales, Madeleine; Robles-Olvera, Víctor

    2013-08-15

    During traditional cocoa processing, the end of fermentation is empirically determined by the workers; consequently, a high variability on the quality of fermented cocoa beans is observed. Some physicochemical properties (such as fermentation index) have been used to measure the degree of fermentation and changes in quality, but only after the fermentation process has concluded, using dried cocoa beans. This would suggest that it is necessary to establish a relationship between the chemical changes inside the cocoa bean and the fermentation conditions during the fermentation in order to standardize the process. Cocoa beans were traditionally fermented inside wooden boxes, sampled every 24 h and analyzed to evaluate fermentation changes in complete bean, cotyledon and dried beans. The value of the fermentation index suggested as the minimal adequate (≥1) was observed at 72 h in all bean parts analyzed. At this time, values of pH, spectral absorption, total protein hydrolysis and vicilin-class globulins of fermented beans suggested that they were well fermented. Since no difference was found between the types of samples, the pH value could be used as a first indicator of the end of the fermentation and confirmed by evaluation of the fermentation index using undried samples, during the process. © 2013 Society of Chemical Industry.

  1. Production of tea vinegar by batch and semicontinuous fermentation

    OpenAIRE

    Kaur, Pardeep; Kocher, G. S.; Phutela, R. P.

    2010-01-01

    The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells. In the present study, alcoholic fermentation of 1.0 and 1.5% tea infusions using Saccharomyces cerevisae G was carried out that resulted in 84.3 and 84.8% fermentation efficiency (FE) respectively. The batch vinegar fermentation of these wines wit...

  2. Hybridization of halotolerant yeast for alcohol fermentation

    International Nuclear Information System (INIS)

    Limtong, S.

    1991-01-01

    Attempt have been made to construct a new yeast strain from alcohol fermenting strains and salt tolerant strains. It is anticipated that the new yeast strain will be able to ferment alcohol in molasses mash with high salinity, up to 3% of NaCl. Another characteristics is its ability to tolerate up to 40 C temperature which is desirable for alcohol fermentation in tropical countries. Commercial and wild strains of Saccharomyces cerevisiae were screened for their fermenting ability and strain SC90, 191 TJ3, and AM12 were selected as parental strains for fusion among themselves and with other halo tolerant species. Halo tolerant strains selected at 5% NaCl in molasses mash were tentatively identified as Torulopsis grabrata, T. candida, T. Bovina and S. Rouxii whereas all of those strains selected at 17% NaCl were Citeromyces sp. It was found that fusant TA73 derived from wild strain and sake fermenting strain performed best among 4,087 fusants investigated. This fusant fermented much better than their parental strains when salt concentrations were increased to 5 and 7% NaCl. Experiment was carried out in fermentor, 1.5 liter working volume using molasses mash with 3% NaCl and temperature was controlled at 35 degree C. Fermentation rate of TA73, TJ3 and AM12 were 2.17, 1.50 and 1.87 g/L/hr respectively, Maximum ethanol concentration obtained were 7.6, 6.7 and 7.4% by weight after 60 and 78 hours respectively. Other fusants derived from fusion of Saccharomyces cerevisiae with other halo tolerant species were mostly inferior to their parental strains and only 7 fusants were slightly better than parental strains. (author)

  3. Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

    Science.gov (United States)

    Oomuro, Mayu; Kato, Taku; Zhou, Yan; Watanabe, Daisuke; Motoyama, Yasuo; Yamagishi, Hiromi; Akao, Takeshi; Aizawa, Masayuki

    2016-11-01

    One of the key processes in making beer is fermentation. In the fermentation process, brewer's yeast plays an essential role in both the production of ethanol and the flavor profile of beer. Therefore, the mechanism of ethanol fermentation by of brewer's yeast is attracting much attention. The high ethanol productivity of sake yeast has provided a good basis from which to investigate the factors that regulate the fermentation rates of brewer's yeast. Recent studies found that the elevated fermentation rate of sake Saccharomyces cerevisiae species is closely related to a defective transition from vegetative growth to the quiescent (G 0 ) state. In the present study, to clarify the relationship between the fermentation rate of brewer's yeast and entry into G 0 , we constructed two types of mutant of the bottom-fermenting brewer's yeast Saccharomyces pastorianus Weihenstephan 34/70: a RIM15 gene disruptant that was defective in entry into G 0 ; and a CLN3ΔPEST mutant, in which the G 1 cyclin Cln3p accumulated at high levels. Both strains exhibited higher fermentation rates under high-maltose medium or high-gravity wort conditions (20° Plato) as compared with the wild-type strain. Furthermore, G 1 arrest and/or G 0 entry were defective in both the RIM15 disruptant and the CLN3ΔPEST mutant as compared with the wild-type strain. Taken together, these results indicate that regulation of the G 0 /G 1 transition might govern the fermentation rate of bottom-fermenting brewer's yeast in high-gravity wort. Copyright © 2016 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  4. In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using "slowly fermentable" dietary fibers.

    Science.gov (United States)

    Kaur, Amandeep; Rose, Devin J; Rumpagaporn, Pinthip; Patterson, John A; Hamaker, Bruce R

    2011-01-01

    Sustained colonic fermentation supplies beneficial fermentative by-products to the distal colon, which is particularly prone to intestinal ailments. Blunted/delayed initial fermentation may also lead to less bloating. Previously, we reported that starch-entrapped alginate-based microspheres act as a slowly fermenting dietary fiber. This material was used in the present study to provide a benchmark to compare to other "slowly fermentable" fibers. Dietary fibers with previous reports of slow fermentation, namely, long-chain inulin, psyllium, alkali-soluble corn bran arabinoxylan, and long-chain β-glucan, as well as starch-entrapped microspheres were subjected to in vitro upper gastrointestinal digestion and human fecal fermentation and measured over 48 h for pH, gas, and short-chain fatty acids (SCFA). The resistant fraction of cooked and cooled potato starch was used as another form of fermentable starch and fructooligosaccharides (FOS) served as a fast fermenting control. Corn bran arabinoxylan and long-chain β-glucan initially appeared slower fermenting with comparatively low gas and SCFA production, but later fermented rapidly with little remaining in the final half of the fermentation period. Long-chain inulin and psyllium had slow and moderate, but incomplete, fermentation. The resistant fraction of cooked and cooled potato starch fermented rapidly and appeared similar to FOS. In conclusion, compared to the benchmark slowly fermentable starch-entrapped microspheres, a number of the purported slowly fermentable fibers fermented fairly rapidly overall and, of this group, only the starch-entrapped microspheres appreciably fermented in the second half of the fermentation period. Consumption of dietary fibers, particularly commercial prebiotics, leads to uncomfortable feelings of bloating and flatulence due to their rapid degradation in our large intestine. This article employs claimed potential slowly fermenting fibers and compares their fermentation rates

  5. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations.

    Science.gov (United States)

    Padilla, Beatriz; García-Fernández, David; González, Beatriz; Izidoro, Iara; Esteve-Zarzoso, Braulio; Beltran, Gemma; Mas, Albert

    2016-01-01

    Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard

  6. Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Felipe Palomero

    2014-01-01

    Full Text Available This work examines the physiology of Schizosaccharomyces pombe (represented by strain 938 in the production of red wine, as the sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae 796. For further comparison, fermentations in which Saccharomyces cerevisiae was the sole fermentative yeast were also performed; in these fermentations a commercial lactic acid bacterium was used to perform malolactic fermentation once alcoholic fermentation was complete (unlike S. cerevisiae, the Sc. pombe performs maloalcoholic fermentation and therefore removes malic acid without such help. Relative density, acetic, malic and pyruvic acid concentrations, primary amino nitrogen and urea concentrations, and pH of the musts were measured over the entire fermentation period. In all fermentations in which Sc. pombe 938 was involved, nearly all the malic acid was consumed from an initial concentration of 5.5 g/L, and moderate acetic acid concentrations below 0.4 g/L were formed. The urea content of these wines was notably lower, showing a tenfold reduction when compared with those that were made with S. cerevisiae 796 alone. The sensorial properties of the different final wines varied widely. The wines fermented with Sc. pombe 938 had maximum aroma intensity and quality, and they were preferred by the tasters.

  7. Deterioration and fermentability of energy cane juice

    Directory of Open Access Journals (Sweden)

    Sandra Regina Ceccato-Antonini

    Full Text Available ABSTRACT: The main interest in the energy cane is the bioenergy production from the bagasse. The juice obtained after the cane milling may constitute a feedstock for the first-generation ethanol units; however, little attention has been dedicated to this issue. In order to verify the feasibility of the energy cane juice as substrate for ethanol production, the objectives of this research were first to determine the microbiological characteristics and deterioration along the time of the juices from two clones of energy cane (Type I and second, their fermentability as feedstock for utilization in ethanol distilleries. There was a clear differentiation in the bacterial and yeast development of the sugarcane juices assayed, being much faster in the energy canes than in sugarcane. The storage of juice for 8 hours at 30oC did not cause impact in alcoholic fermentation for any sample analyzed, although a significant bacterial growth was detected in this period. A decrease of approximately seven percentage points in the fermentative efficiency was observed for energy cane juice in relation to sugarcane in a 24-hour fermentation cycle with the baking yeast. Despite the faster deterioration, the present research demonstrated that the energy cane juice has potential to be used as feedstock in ethanol-producing industries. As far as we know, it is the first research to deal with the characteristics of deterioration and fermentability of energy cane juices.

  8. Understanding Kombucha Tea Fermentation: A Review.

    Science.gov (United States)

    Villarreal-Soto, Silvia Alejandra; Beaufort, Sandra; Bouajila, Jalloul; Souchard, Jean-Pierre; Taillandier, Patricia

    2018-03-01

    Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts. This mixed consortium forms a powerful symbiosis capable of inhibiting the growth of potentially contaminating bacteria. The fermentation process also leads to the formation of a polymeric cellulose pellicle due to the activity of certain strains of Acetobacter sp. The tea fermentation process by the microbial consortium was able to show an increase in certain biological activities which have been already studied; however, little information is available on the characterization of its active components and their evolution during fermentation. Studies have also reported that the use of infusions from other plants may be a promising alternative. Kombucha is a traditional fermented tea whose consumption has increased in the recent years due to its multiple functional properties such as anti-inflammatory potential and antioxidant activity. The microbiological composition of this beverage is quite complex and still more research is needed in order to fully understand its behavior. This study comprises the chemical and microbiological composition of the tea and the main factors that may affect its production. © 2018 Institute of Food Technologists®.

  9. Xylose fermentation to ethanol. A review

    Energy Technology Data Exchange (ETDEWEB)

    McMillan, J D

    1993-01-01

    The past several years have seen tremendous progress in the understanding of xylose metabolism and in the identification, characterization, and development of strains with improved xylose fermentation characteristics. A survey of the numerous microorganisms capable of directly fermenting xylose to ethanol indicates that wild-type yeast and recombinant bacteria offer the best overall performance in terms of high yield, final ethanol concentration, and volumetric productivity. The best performing bacteria, yeast, and fungi can achieve yields greater than 0.4 g/g and final ethanol concentrations approaching 5%. Productivities remain low for most yeast and particularly for fungi, but volumetric productivities exceeding 1.0 g/L-h have been reported for xylose-fermenting bacteria. In terms of wild-type microorganisms, strains of the yeast Pichia stipitis show the most promise in the short term for direct high-yield fermentation of xylose without byproduct formation. Of the recombinant xylose-fermenting microorganisms developed, recombinant E. coli ATTC 11303 (pLOI297) exhibits the most favorable performance characteristics reported to date.

  10. Fermentation process for alcoholic beverage production from mahua ...

    African Journals Online (AJOL)

    Ezedom Theresa

    2013-09-25

    Sep 25, 2013 ... Key words: Madhuca indica, ethanol, reducing sugar, fermentation. ... The mahua flowers obtained were cleaned and dried in hot air oven at 60°C ... methanol in the fermented sample was determined with the help of.

  11. Generalised additive modelling approach to the fermentation process of glutamate.

    Science.gov (United States)

    Liu, Chun-Bo; Li, Yun; Pan, Feng; Shi, Zhong-Ping

    2011-03-01

    In this work, generalised additive models (GAMs) were used for the first time to model the fermentation of glutamate (Glu). It was found that three fermentation parameters fermentation time (T), dissolved oxygen (DO) and oxygen uptake rate (OUR) could capture 97% variance of the production of Glu during the fermentation process through a GAM model calibrated using online data from 15 fermentation experiments. This model was applied to investigate the individual and combined effects of T, DO and OUR on the production of Glu. The conditions to optimize the fermentation process were proposed based on the simulation study from this model. Results suggested that the production of Glu can reach a high level by controlling concentration levels of DO and OUR to the proposed optimization conditions during the fermentation process. The GAM approach therefore provides an alternative way to model and optimize the fermentation process of Glu. Crown Copyright © 2010. Published by Elsevier Ltd. All rights reserved.

  12. Evaluation of fermented whole crop wheat and barley feeding on ...

    African Journals Online (AJOL)

    이창희

    2017-07-11

    Jul 11, 2017 ... Keywords: Dietary fibre, faecal short-chain fatty acid emissions, ... of IBW in accordance with a randomized complete block design. ..... Fermented liquid feed and fermented grain to piglets-effect on gastrointestinal ecology.

  13. Traditional fermented protein condiments in Nigeria | Achi | African ...

    African Journals Online (AJOL)

    Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and ... in the scope of the microbiology and biochemical changes of the raw materials. ... Fermented vegetable proteins have potential food uses as protein ...

  14. Potential of bacterial fermentation as a biosafe method of improving ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-05-04

    May 4, 2009 ... the organic acid content of fermented feeds has been reported to improve ..... fatty acid and ethanol concentration resulting from the natural fermentation of ..... energy in Atlantic salmon (Salmo salar L.) diets. Aquaculture 210:.

  15. Fermentation value of molasses for the alcohol industry

    Energy Technology Data Exchange (ETDEWEB)

    Sobkiewicz, G

    1963-01-01

    Molasses of pH 7 to 8 containing invert sugar in quantity not exceeding 1% showed the highest fermentation value. The purity coefficient should not exceed 56%, since non-sugars, minerals, and nitrogen compounds stimulated fermentation.

  16. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    Directory of Open Access Journals (Sweden)

    Elham Aslankoohi

    Full Text Available Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  17. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation.

    Science.gov (United States)

    Aslankoohi, Elham; Rezaei, Mohammad Naser; Vervoort, Yannick; Courtin, Christophe M; Verstrepen, Kevin J

    2015-01-01

    Glycerol is the main compatible solute in yeast Saccharomyces cerevisiae. When faced with osmotic stress, for example during semi-solid state bread dough fermentation, yeast cells produce and accumulate glycerol in order to prevent dehydration by balancing the intracellular osmolarity with that of the environment. However, increased glycerol production also results in decreased CO2 production, which may reduce dough leavening. We investigated the effect of yeast glycerol production level on bread dough fermentation capacity of a commercial bakery strain and a laboratory strain. We find that Δgpd1 mutants that show decreased glycerol production show impaired dough fermentation. In contrast, overexpression of GPD1 in the laboratory strain results in increased fermentation rates in high-sugar dough and improved gas retention in the fermenting bread dough. Together, our results reveal the crucial role of glycerol production level by fermenting yeast cells in dough fermentation efficiency as well as gas retention in dough, thereby opening up new routes for the selection of improved commercial bakery yeasts.

  18. EFFECT OF FERMENTED CACAO POD SUPPLEMENTATION ON SHEEP RUMEN MICROBIAL FERMENTATION

    Directory of Open Access Journals (Sweden)

    S. Wulandari

    2015-09-01

    Full Text Available The objective of this research was to improve beneficial value of cacao pod as sheep feedingredients comprising up to 50% total feed. This research was conducted in two stages. Stage 1 wascacao pod fermentation. Completely randomized design with 3x3 factorial patterns was used in thisstage, in which factor I was microbial inoculum dosage of 0%, 0.05% and 0.1% and factor II wasincubation period of 0, 3 and 6 days. Result demonstrated that six-day fermentation with 0.05%microbial inoculum could lower cacao NDF, ADF and theobromine. The optimum inoculum dosage andfermentation time from stage 1 was applied to stage 2. Stage 2 was rumen microbial fermentation test.This research administrated 3x3 of latin square design. In period I sheep were fed with CF0 (nonfermentedcomplete feed, in period II sheep were given CF 1 (complete feed containing fermentedcacao pod and in period III sheep were given CF2 (fermented complete feed based cacao pod. Resultdemonstrated that pH value of sheep microbial liquid in treatment of CF0, CF1 and CF2 was in normalpH range and did not affect volatile fatty acids (VFA and ammonia. In conclusion, supplementing up to 50% of feed with complete feed containing fermented or non-fermented cacao pod did not affect theprocess of rumen microbial fermentation.

  19. Influence of aeration in the fermentative activity of Kloeckera apiculata during fermentation of apple juice

    International Nuclear Information System (INIS)

    Estela Escalante, Waldir D; Rychtera, Mojmir; Melzoch, Karel; Guerrero Ochoa, Manuel R

    2012-01-01

    The influence of aeration on the fermentative activity of Kloeckera apiculata RIVE 9-2-1 was studied in order to evaluate the production of metabolites of the fermentation. To achieve this, the strain was cultured in Erlenmeyer flasks containing sterilized and aroma removed apple juice, and the chemical compounds produced during fermentation in shaken (200 min-1) and static (without agitation) cultivation were determined. The results showed that the agitation of the culture medium increases production of higher alcohols (till 591.0 mg/L) compared to static cultivation, whereas on the contrary, the production of acetic acid, ethyl acetate and glycerol (260.0 ± 11.0 mg/L, 196.0 ± 10.0 mg/L y 2.6±0.2 g/L) were higher compared to shaken cultivation (222.0 ± 8.0 mg/L, 96.0 ± 4.5 mg/L and 1.8 ± 0.2 g/L) respectively. Batch cultivations carried out in bioreactor with air flux of 25 l/h reported a growth rate μ of 0.17 h-1, production of ethanol (12.5 ± 2.0 g/L) and other compounds typically produced during alcoholic fermentation. The concentration of dissolved oxygen in the fermentation medium affects its metabolism thus; insufficient amounts of oxygen would provoke a respirofermentative metabolism. The best results in terms of organoleptic quality of the fermented beverage regarding to aroma, taste and flavor was obtained when fermented in static cultivation. The control of aeration during fermentation can be used to control the synthesis of chemical compounds of sensory impact in the production of fermented beverages.

  20. Novel strategies for control of fermentation processes

    DEFF Research Database (Denmark)

    Mears, Lisa

    to highly optimised industrial host strains. The focus of this project is instead on en-gineering of the process. The question to be answered in this thesis is, given a highly optimised industrial host strain, how can we operate the fermentation process in order to maximise the productivity of the system...... (2012). This model describes the fungal processes operated in the fermentation pilot plant at Novozymes A/S. This model is investigated using uncertainty analysis methods in order to as-sess the applicability to control applications. A mechanistic model approach is desirable, as it is a predictive....... This provides a prediction of the future trajectory of the process, so that it is possible to guide the system to the desired target mass. The control strategy is applied on-line at 550L scale in the Novozymes A/S fermentation pilot plant, and the method is challenged with four different sets of process...

  1. Microbiota in fermented feed and swine gut.

    Science.gov (United States)

    Wang, Cheng; Shi, Changyou; Zhang, Yu; Song, Deguang; Lu, Zeqing; Wang, Yizhen

    2018-04-01

    Development of alternatives to antibiotic growth promoters (AGP) used in swine production requires a better understanding of their impacts on the gut microbiota. Supplementing fermented feed (FF) in swine diets as a novel nutritional strategy to reduce the use of AGP and feed price, can positively affect the porcine gut microbiota, thereby improving pig productivities. Previous studies have noted the potential effects of FF on the shift in benefit of the swine microbiota in different regions of the gastrointestinal tract (GIT). The positive influences of FF on swine gut microbiota may be due to the beneficial effects of both pre- and probiotics. Necessarily, some methods should be adopted to properly ferment and evaluate the feed and avoid undesired problems. In this mini-review, we mainly discuss the microbiota in both fermented feed and swine gut and how FF influences swine gut microbiota.

  2. Effects of Fermented Milk Products on Bone.

    Science.gov (United States)

    Rizzoli, René; Biver, Emmanuel

    2018-04-01

    Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

  3. Irradiation of meat for the production of fermented sausage

    International Nuclear Information System (INIS)

    Dickson, J.S.; Maxcy, R.B.

    1985-01-01

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

  4. Contamination of alcoholic molasses mashes in respect to continuous fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Zvacek, O; Barta, J; Vintika, J

    1957-01-01

    Contamination (I) of molasses mashes during and after continuous alcohol fermentation was caused by species of Lactobacillus, belonging both to the hetero and homofermentative type. The latter types were not found in discontinuous fermentation. I affected considerably the content of residual sugar (II) in the fermented molasses mash, reaching in some cases zero values. II thus cannot be an objective criterion of the fermentation process.

  5. Potential of solid state fermentation for production of ergot alkaloids

    OpenAIRE

    Trejo Hernandez, M.R.; Raimbault, Maurice; Roussos, Sevastianos; Lonsane, B.K.

    1992-01-01

    Production of total ergot alkaloids by #Claviceps fusiformis$ in solid state fermentation was 3.9 times higher compared to that in submerged fermentation. Production was equal in the case of #Claviceps purpurea$ but the spectra of alkaloids were advantageous with the use of solid state fermentation. The data establish potential of solid state fermentation which was not explored earlier for production of ergot alkaloids. (Résumé d'auteur)

  6. EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

    OpenAIRE

    Miriam Solgajová; Helena Frančáková; Štefan Dráb; Žigmund Tóth

    2013-01-01

    Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wo...

  7. Ultrasonic Monitoring of the Progress of Lactic Acid Fermentation

    Science.gov (United States)

    Masuzawa, Nobuyoshi; Kimura, Akihiro; Ohdaira, Etsuzo

    2003-05-01

    Promotion of lactic acid fermentation by ultrasonic irradiation has been attempted. It is possible to determine the progress of fermentation and production of a curd, i.e., yoghurt and or kefir, by measuring acidity using a pH meter. However, this method is inconvenient and indirect for the evaluation of the progress of lactic acid fermentation under anaerobic condition. In this study, an ultrasonic monitoring method for evaluating the progress of lactic acid fermentation was examined.

  8. Effect of fermented Banana peel on Broiler Carcass

    OpenAIRE

    Koni TNI

    2013-01-01

    This experiment was conducted to examine effect of inclusion of fermented banana peel by Rhyzopus oligosporus in diets on slaughter weight, carcass weight and carcass percentage, weight and percentage abdominal fat of broiler. The experiment was done based on Completely Randomized Design with four treatments and four replications and each replication consisted of six chickens. The treatment were R0 = without banana peel fermented, R1 = 5% banana peel fermented, R2 = 10% banana peel fermented...

  9. The microbial diversity of traditional spontaneously fermented lambic beer

    OpenAIRE

    Spitaels, Freek; Wieme, Anneleen D.; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2014-01-01

    Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations i...

  10. Irradiation of meat for the production of fermented sausage

    Energy Technology Data Exchange (ETDEWEB)

    Dickson, J. S.; Maxcy, R. B.

    1985-07-15

    A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product.

  11. A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and kinetic study

    DEFF Research Database (Denmark)

    Sansonetti, Sascha; Hobley, Timothy John; Calabrò, V.

    2011-01-01

    Anaerobic batch fermentations of ricotta cheese whey (i.e. containing lactose) were performed under different operating conditions. Ethanol concentrations of ca. 22gL−1 were found from whey containing ca. 44gL−1 lactose, which corresponded to up to 95% of the theoretical ethanol yield within 15h......, lactose, biomass and glycerol during batch fermentation could be described within a ca. 6% deviation, as could the yield coefficients for biomass and ethanol produced on lactose. The model structure confirmed that the thermodynamics considerations on the stoichiometry of the system constrain the metabolic...... coefficients within a physically meaningful range thereby providing valuable and reliable insight into fermentation processes....

  12. Vinegar rice (Oryza sativa L.) produced by a submerged fermentation process from alcoholic fermented rice

    OpenAIRE

    Spinosa,Wilma Aparecida; Santos Júnior,Vitório dos; Galvan,Diego; Fiorio,Jhonatan Luiz; Gomez,Raul Jorge Hernan Castro

    2015-01-01

    Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L.)) for vinegar production. An alcoholic solution with 6.28% (w/v) ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany) for the production of vineg...

  13. Les Kurdes en Irak : une communauté linguistique qui protège son identité nationale

    OpenAIRE

    Hussein, Nigar Ali

    2015-01-01

    La communauté linguistique kurde en Irak, autonome depuis 1991, voit aujourd’hui une situation de plurilinguisme important due à l’existence d’un grand nombre de réfugiés (plus de deux millions). D’autre part, malgré le statut officiel de la langue kurde en Irak, les Kurdes dans ce pays n’ont pas encore réussi à unifier une langue standard kurde ayant une même utilisation dans les systèmes éducatifs et les médias kurdes. Les Kurdes d’Irak, pour qui leur langue est largement considérée comme l...

  14. Inventaire des cavités souterraines abandonnées et cartographie des dangers qui leur sont liés

    Directory of Open Access Journals (Sweden)

    Claire ARNAL

    1994-12-01

    Full Text Available Un inventaire national des cavités souterraines abandonnées, des accidents de sol qui leur sont imputables et de leurs conséquences dommageables a été réalisé à l’échelle de 1/1 000 000 en 1993 et 1994 par le BRGM pour le ministère de l’Environnement (Direction de la Prévention des Pollutions et des Risques. Il a conduit à élaborer des documents cartographiques de synthèse et à définir des niveaux de dangers dont la localisation permettra de lancer des études plus détaillées en vue d’assurer la sécurité des personnes et des biens

  15. REDUCING WASTEWATER FROM CUCUMBER PICKLING PROCESS BY CONTROLLED CULTURE FERMENTATION

    Science.gov (United States)

    On a demonstration scale, the controlled culture fermentation process (CCF) developed by the U.S. Food Fermentation Laboratory was compared with the conventional natural fermentation process (NF) in regard to product quality and yield and volume and concentration of wastewaters. ...

  16. System for extracting protein from a fermentation product

    Science.gov (United States)

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2016-04-26

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  17. 27 CFR 24.176 - Crushing and fermentation.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Crushing and fermentation..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Wine § 24.176 Crushing and fermentation. (a) Natural... fermentation but the density of the juice may not be reduced below 22 degrees Brix. However, if the juice is...

  18. 27 CFR 24.212 - High fermentation wine.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false High fermentation wine. 24..., DEPARTMENT OF THE TREASURY LIQUORS WINE Production of Other Than Standard Wine § 24.212 High fermentation wine. High fermentation wine is wine made with the addition of sugar within the limitations prescribed...

  19. Method for extracting protein from a fermentation product

    Science.gov (United States)

    Lawton, Jr., John Warren; Bootsma, Jason Alan; Lewis, Stephen Michael

    2014-02-18

    A method of producing bioproducts from a feedstock in a system configured to produce ethanol and distillers grains from a fermentation product is disclosed. A system configured to process feedstock into a fermentation product and bioproducts including ethanol and meal is disclosed. A bioproduct produced from a fermentation product produced from a feedstock in a biorefining system is disclosed.

  20. Statistical Optimisation of Fermentation Conditions for Citric Acid ...

    African Journals Online (AJOL)

    This study investigated the optimisation of fermentation conditions during citric acid production via solid state fermentation (SSF) of pineapple peels using Aspergillus niger. A three-variable, three-level Box-Behnken design (BBD) comprising 17 experimental runs was used to develop a statistical model for the fermentation ...

  1. Effects of Fermentation on the Fatty Acids, Sterols and ...

    African Journals Online (AJOL)

    Walnut contains fatty acids that are essential for infants' growth and development. This study explored the possibility of fermenting walnuts for use as a complementary food. Raw fermented (RF), cooked fermented (CF), raw unfermented (RUF) and cooked unfermented (CUF) samples of walnuts products were analyzed for ...

  2. Fermentation capability of bulk milk under usual conditions

    OpenAIRE

    BOUŠKOVÁ, Lucie

    2012-01-01

    The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.

  3. Effects of seed fermentation method on seed germination and vigor ...

    African Journals Online (AJOL)

    The present study was conducted to examine the influence of Lagenaria siceraria seed fermentation method on seed germination and vigor. Three seed fermentation methods (fermented in ambient air, plastic bag stored in ambient or in plastic bag buried) were tested on two cultivars during two years. Seed germination and ...

  4. 21 CFR 573.450 - Fermented ammoniated condensed whey.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Fermented ammoniated condensed whey. 573.450... ANIMALS Food Additive Listing § 573.450 Fermented ammoniated condensed whey. (a) Identity. The product is produced by the Lactobacillus bulgaricus fermentation of whey with the addition of ammonia. (b...

  5. Quality of fermented cassava flour processed into placali | Koko ...

    African Journals Online (AJOL)

    Fermented cassava flour was obtained from Yace variety. Cassava roots were washed, peeled and ground. After adding cassava inoculums at 8% (m/m), the pulp was allowed to ferment for 72 hours at ambient temperature. The fermented dough was removed, squeezed and oven-dried for 48 hours at 55 °C. The dried ...

  6. Effect of controlled fermentation on the oligosaccharides content of ...

    African Journals Online (AJOL)

    For oloyin beans slurry, fermentation for 72 h also resulted in significant reduction in the raffinose content when fermented with L. plantarum, L. fermentum and P. acidilactici with 53.68, 73.17 and 64.02% reductions, respectively. Sucrose content showed significant increase for both beans slurry fermented for 72 h with all of ...

  7. Effect of fermentation and malting on some cereal weaning foods ...

    African Journals Online (AJOL)

    Effect of fermentation and malting on some cereal weaning foods enriched with African locust beans were carried out. Cereals (wheat and millet) were malted for the period of 144 hours and further fermented for 48 hours by natural fermentation. The millet, wheat and locust bean flours were mixed together in the ratio ...

  8. Microbe-microbe interactions in mixed culture food fermentations

    NARCIS (Netherlands)

    Smid, E.J.; Lacroix, C.

    2013-01-01

    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. These microbe–microbe interactions are complex but

  9. Anaerobic fermentation of beef cattle manure. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Hashimoto, A.G.; Chen, Y.R.; Varel, V.H.

    1981-01-01

    The research to convert livestock manure and crop residues into methane and a high protein feed ingredient by thermophilic anaerobic fermentation are summarized. The major biological and operational factors involved in methanogenesis were discussed, and a kinetic model that describes the fermentation process was presented. Substrate biodegradability, fermentation temperature, and influent substrate concentration were shown to have significant effects on CH/sub 4/ production rate. The kinetic model predicted methane production rates of existing pilot and full-scale fermentation systems to within 15%. The highest methane production rate achieved by the fermenter was 4.7 L CH/sub 4//L fermenter day. This is the highest rate reported in the literature and about 4 times higher than other pilot or full-scale systems fermenting livestock manures. Assessment of the energy requirements for anaerobic fermentation systems showed that the major energy requirement for a thermophilic system was for maintaining the fermenter temperature. The next major energy consumption was due to the mixing of the influent slurry and fermenter liquor. An approach to optimizing anaerobic fermenter designs by selecting design criteria that maximize the net energy production per unit cost was presented. Based on the results, we believe that the economics of anaerobic fermentation is sufficiently favorable for farm-scale demonstration of this technology.

  10. Kombucha tea fermentation: Microbial and biochemical dynamics.

    Science.gov (United States)

    Chakravorty, Somnath; Bhattacharya, Semantee; Chatzinotas, Antonis; Chakraborty, Writachit; Bhattacharya, Debanjana; Gachhui, Ratan

    2016-03-02

    Kombucha tea, a non-alcoholic beverage, is acquiring significant interest due to its claimed beneficial properties. The microbial community of Kombucha tea consists of bacteria and yeast which thrive in two mutually non-exclusive compartments: the soup or the beverage and the biofilm floating on it. The microbial community and the biochemical properties of the beverage have so far mostly been described in separate studies. This, however, may prevent understanding the causal links between the microbial communities and the beneficial properties of Kombucha tea. Moreover, an extensive study into the microbial and biochemical dynamics has also been missing. In this study, we thus explored the structure and dynamics of the microbial community along with the biochemical properties of Kombucha tea at different time points up to 21 days of fermentation. We hypothesized that several biochemical properties will change during the course of fermentation along with the shifts in the yeast and bacterial communities. The yeast community of the biofilm did not show much variation over time and was dominated by Candida sp. (73.5-83%). The soup however, showed a significant shift in dominance from Candida sp. to Lachancea sp. on the 7th day of fermentation. This is the first report showing Candida as the most dominating yeast genus during Kombucha fermentation. Komagateibacter was identified as the single largest bacterial genus present in both the biofilm and the soup (~50%). The bacterial diversity was higher in the soup than in the biofilm with a peak on the seventh day of fermentation. The biochemical properties changed with the progression of the fermentation, i.e., beneficial properties of the beverage such as the radical scavenging ability increased significantly with a maximum increase at day 7. We further observed a significantly higher D-saccharic acid-1,4-lactone content and caffeine degradation property compared to previously described Kombucha tea fermentations. Our

  11. Production, characteristics and fermentation of soymilk

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2006-12-01

    Full Text Available Interest for soybean increases because of its extraordinary nutritive and health characteristics. In West countries soymilk is intended for population that cannot consume cow’s milk, due to lactose intolerance, allergies to cow’s milk proteins or non consumption of animal foodstuffs from belief. Health benefits of soymilk increase significantly by fermentation with lactic acid bacteria. Because of that, in this paper composition of soybean is described, with special overview on proteins, lipids, and carbohydrates as well as antinutritive factors and isoflavones. Soymilk composition and production, and its nutritive value are represented also. Advantages of fermentation of soybean and soymilk are described, especially with probiotic lactic acid bacteria.

  12. Treatment of wastewaters and methane fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Lescure, J P; Bourlet, P

    1980-01-01

    The laboratory, pilot plant, and industrial scale experiments were conducted on the anaerobic fermentation of spent sugar beet pulps and wastewater from wineries. The product of the fermentation was a gas typically containing CH/sub 4/ 65, CO/sub 2/ 15, H/sub 2/S 2.4, 0.3, N 0.8, and nonidentified substances 16.1 volume %. A 500 L pilot plant could process 10 kg/day of the spent beet pulp containing 20% solids and produce 500-600 L/day gas. The conversion of organic C was 66-91%.

  13. Alcoholic fermentation under oenological conditions. Use of a combination of data analysis and neural networks to predict sluggish and stuck fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Insa, G. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Sablayrolles, J.M. [Inst. National de la Recherche Agronomique, Inst. des Produits de la Vigne, Lab. de Microbiologie et Technologie des Fermentations, 34 - Montpellier (France); Douzal, V. [Centre National du Machinisme Agricole du Genie Rural des Eaux et Forets, 92 - Antony (France)

    1995-09-01

    The possibility of predicting sluggish fermentations under oenological conditions was investigated by studying 117 musts of different French grape varieties using an automatic device for fermentation monitoring. The objective was to detect sluggish or stuck fermentations at the halfway point of fermentation. Seventy nine percent of fermentations were correctly predicted by combining data analysis and neural networks. (orig.)

  14. The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation

    OpenAIRE

    Boudreau IV, Thomas Francis

    2016-01-01

    The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This ...

  15. The effect of lactic acid bacteria on cocoa bean fermentation.

    Science.gov (United States)

    Ho, Van Thi Thuy; Zhao, Jian; Fleet, Graham

    2015-07-16

    Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters. However, the roles of bacteria such as lactic acid bacteria and acetic acid bacteria in contributing to the quality of cocoa bean and chocolate are not fully understood. Using controlled laboratory fermentations, this study investigated the contribution of lactic acid bacteria to cocoa bean fermentation. Cocoa beans were fermented under conditions where the growth of lactic acid bacteria was restricted by the use of nisin and lysozyme. The resultant microbial ecology, chemistry and chocolate quality of beans from these fermentations were compared with those of indigenous (control) fermentations. The yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae, the lactic acid bacteria Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum and the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateurii were the major species found in control fermentations. In fermentations with the presence of nisin and lysozyme, the same species of yeasts and acetic acid bacteria grew but the growth of lactic acid bacteria was prevented or restricted. These beans underwent characteristic alcoholic fermentation where the utilization of sugars and the production of ethanol, organic acids and volatile compounds in the bean pulp and nibs were similar for beans fermented in the presence of lactic acid bacteria. Lactic acid was produced during both fermentations but more so when lactic acid bacteria grew. Beans fermented in the presence or absence of lactic acid bacteria were fully fermented, had similar shell weights and gave acceptable chocolates with no differences

  16. Fermentation performance of engineered and evolved xylose-fermenting Saccharomyces cerevisiae strains

    DEFF Research Database (Denmark)

    Sonderegger, M.; Jeppsson, M.; Larsson, C.

    2004-01-01

    Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components in the hydrol......Lignocellulose hydrolysate is an abundant substrate for bioethanol production. The ideal microorganism for such a fermentation process should combine rapid and efficient conversion of the available carbon sources to ethanol with high tolerance to ethanol and to inhibitory components...... in the hydrolysate. A particular biological problem are the pentoses, which are not naturally metabolized by the main industrial ethanol producer Saccharomyces cerevisiae. Several recombinant, mutated, and evolved xylose fermenting S. cerevisiae strains have been developed recently. We compare here the fermentation...

  17. Simultaneous saccharification and fermentation (SSF) using cellobiose fermenting yeast Brettanomyces custersii

    Science.gov (United States)

    Spindler, Diane D.; Grohmann, Karel; Wyman, Charles E.

    1992-01-01

    A process for producing ethanol from plant biomass includes forming a substrate from the biomass with the substrate including hydrolysates of cellulose and hemicellulose. A species of the yeast Brettanomyces custersii (CBS 5512), which has the ability to ferment both cellobiose and glucose to ethanol, is then selected and isolated. The substrate is inoculated with this yeast, and the inoculated substrate is then fermented under conditions favorable for cell viability and conversion of hydrolysates to ethanol.

  18. Fermentation process for the production of organic acids

    Science.gov (United States)

    Hermann, Theron; Reinhardt, James; Yu, Xiaohui; Udani, Russell; Staples, Lauren

    2018-05-01

    This invention relates to improvements in the fermentation process used in the production of organic acids from biological feedstock using bacterial catalysts. The improvements in the fermentation process involve providing a fermentation medium comprising an appropriate form of inorganic carbon, an appropriate amount of aeration and a biocatalyst with an enhanced ability to uptake and assimilate the inorganic carbon into the organic acids. This invention also provides, as a part of an integrated fermentation facility, a novel process for producing a solid source of inorganic carbon by sequestering carbon released from the fermentation in an alkali solution.

  19. Continuous fermentation of carbohydrate-containing liquids to alcohol

    Energy Technology Data Exchange (ETDEWEB)

    Moldenhauer, O; Lechner, R

    1955-08-25

    Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35 degrees according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/1 of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

  20. Continuous fermentation of carbohydrate-containing liquids to alcohol

    Energy Technology Data Exchange (ETDEWEB)

    Moldenhauer, O; Lechner, R

    1955-08-29

    Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35/sup 0/ according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/l of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.

  1. Acetic acid bacteria in fermented foods and beverages.

    Science.gov (United States)

    De Roos, Jonas; De Vuyst, Luc

    2018-02-01

    Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promising starter cultures either to better control known food fermentation processes or to produce novel fermented foods and beverages. This review summarizes the most recent findings on the occurrence and functional role of AAB in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Multivariate Analysis of Industrial Scale Fermentation Data

    DEFF Research Database (Denmark)

    Mears, Lisa; Nørregård, Rasmus; Stocks, Stuart M.

    2015-01-01

    Multivariate analysis allows process understanding to be gained from the vast and complex datasets recorded from fermentation processes, however the application of such techniques to this field can be limited by the data pre-processing requirements and data handling. In this work many iterations...

  3. Fermentation of starches and sugars to alcohol

    Energy Technology Data Exchange (ETDEWEB)

    Fertman, G I; Berenshtein, A F; Gulyaev, J P

    1958-02-25

    To prevent the growth of acid-forming bacteria in the started wort, the ester-aldehyde fraction or the amino alcohol obtained in the rectification process is returned to the wort in amounts sufficient to give an alcohol concentration of approximately 1.5% by volume. The fermenting wort is also acidified to 0.5 to 0.6.

  4. Drying characteristics and engineering properties of fermented ...

    African Journals Online (AJOL)

    The effect of variety on the drying and engineering properties of fermented ground cassava was studied in order to generate data for design and optimum performance of various dryers used in cassava processing. This research attempts to provide data on the engineering properties such as moisture content, specific heat ...

  5. Solid-state fermentation - A mini review

    NARCIS (Netherlands)

    Smits, J.P.; Sonsbeek, H.M.; Rinzema, A.; Tramper, J.

    1998-01-01

    The increasing interests in biotechnology for the application of fungi on the one hand, and for cheap agricultural products on the other, can be combined in so-called solid-state fermentation (SSF). SSF resembles a close to natural habitat for filamentous microorganisms and can be applied to

  6. Voluntary intake, nitrogen metabolism and rumen fermentation ...

    African Journals Online (AJOL)

    Voluntary intake, nitrogen metabolism and rumen fermentation patterns in sheep given cowpea, silverleaf desmodium and fine-stem stylo legume hays as ... utilisation, the negative nitrogen retentions might indicate the inadequacy of the specific legume hays used as nitrogen supplementary feeds to sheep fed a basal diet

  7. Fermentation optimization and antioxidant activities of mycelia ...

    African Journals Online (AJOL)

    uwerhiavwe

    2013-03-13

    Mar 13, 2013 ... soybean residues as basic substrates in the composition of the medium, and to evaluate the ... Ma (2002) studied the components required for the liquid ... esculenta fermentation and growth. While most studies were focused on the production of polysaccharides using cultural conditions of mycelia in M.

  8. Biotransformation of the fish waste by fermentation

    African Journals Online (AJOL)

    Administrator

    2006-10-02

    Oct 2, 2006 ... 1920, Virtanen used a sulphuric and hydrochloric acid mixture for the ... investment and by using acidifying microorganisms and molasses (source of carbon) ... The yeast was isolated from sugar-based juice. Their selection is ... agitated medium leads to a reduction of the length of fermentation to three days ...

  9. Phytosynthesized iron nanoparticles: effects on fermentative ...

    Indian Academy of Sciences (India)

    In recent years the application of metal nanoparticles is gaining attention in various fields. The present study focuses on the additive effect of `green' synthesized iron nanoparticles (FeNPs) on dark fermentative hydrogen (H2) production by a mesophilic soil bacterium Enterobacter cloacae. The FeNPs were synthesized by ...

  10. Wheaten ferments spontaneous fermantation in biotechnological methods

    OpenAIRE

    KAKHRAMON SANOQULOVICH RAKHMONOV; ISABAEV ISMAIL BABADJANOVICH

    2016-01-01

    In article are shown results of research of biotechnological properties of wheaten leavens of spontaneous fermentation (in the example of pea-anisetree leaven) and their analysis. Also is established influence of the given type of leavens on the basic biopolymers of the flour, on the property of the pastry and quality of bread from wheaten flour.

  11. Plasmid fermentation process for DNA immunization applications.

    Science.gov (United States)

    Carnes, Aaron E; Williams, James A

    2014-01-01

    Plasmid DNA for immunization applications must be of the highest purity and quality. The ability of downstream purification to efficiently produce a pure final product is directly influenced by the performance of the upstream fermentation process. While several clinical manufacturing facilities already have validated fermentation processes in place to manufacture plasmid DNA for use in humans, a simple and inexpensive laboratory-scale fermentation process can be valuable for in-house production of plasmid DNA for use in animal efficacy studies. This chapter describes a simple fed-batch fermentation process for producing bacterial cell paste enriched with high-quality plasmid DNA. A constant feeding strategy results in a medium cell density culture with continuously increasing plasmid amplification towards the end of the process. Cell banking and seed culture preparation protocols, which can dramatically influence final product yield and quality, are also described. These protocols are suitable for production of research-grade plasmid DNA at the 100 mg-to-1.5 g scale from a typical 10 L laboratory benchtop fermentor.

  12. Exploiting the potential of gas fermentation

    NARCIS (Netherlands)

    Redl, Stephanie; Diender, Martijn; Jensen, Torbjørn Ølshøj; Machado de Sousa, Diana; Nielsen, Alex Toftgaard

    2017-01-01

    The use of gas fermentation for production of chemicals and fuels with lower environmental impact is a technology that is gaining increasing attention. Over 38 Gt of CO2 is annually being emitted from industrial processes, thereby contributing significantly to the concentration of greenhouse gases

  13. Developments and constraints in fermentative hydrogen production

    NARCIS (Netherlands)

    Bartacek, J.; Zabranska, J.; Lens, P.N.L.

    2007-01-01

    Fermentative hydrogen production is a novel aspect of anaerobic digestion. The main advantage of hydrogen is that it is a clean and renewable energy source/carrier with high specific heat of combustion and no contribution to the Greenhouse effect, and can be used in many industrial applications.

  14. Mixed sugar fermentation by Pichia stipitis, Sacharomyces ...

    African Journals Online (AJOL)

    Administrator

    2007-05-02

    May 2, 2007 ... A yeast strain with higher rates and yields in the fermentation of ... highest Qpmax (1.09 gl-1h-1) and substrate utilization efficiency (E,>99%). ... P. stipitis to reach the concentration higher than 30 g/l ethanol concentration.

  15. Kombucha fermentation and its antimicrobial activity

    NARCIS (Netherlands)

    Sreeramulu, G.; Zhu, Y.; Knol, W.

    2000-01-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the 'tea fungus' and the OD of the tea broth increased through 4 days of the

  16. Fermentation of pretreated corncob hemicellulose hydrolysate to ...

    African Journals Online (AJOL)

    academicjournal

    single carbon source because the ethanol conversion of glucose was higher than that of xylose. Using parallel fermentation of corncob hemicellulose acid hydrolysate and the artificially prepared hydrolysate, it was found that complex components in the corncob hemicellulose acid hydrolysate probably promoted ethanol ...

  17. Quality of fermented whey beverage with milk

    Directory of Open Access Journals (Sweden)

    Rakin Marica B.

    2016-01-01

    Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  18. Membrane gas sensors for fermentation monitoring

    Energy Technology Data Exchange (ETDEWEB)

    Mandenius, C F

    1987-12-01

    Results of a study on membrane gas sensors are presented to show their general applicability to fermentation monitoring of volatiles, such as alcohols, organic acids and aldehydes under various process and reactor conditions. Permeable silicone (Noax AB) and teflon (fluorcarbon AB) are tested as material for a gas sensor. The silicone tubing method is mainly used and ethanolic fermentation is performed in the study. Investigation is made to determine the dependence of the sensitivity of the sensors on the temperature, pH, concentration and other properties of fermentation liquid. The effect of temperature on the ethanol response is investigated in the temperature range of 7-50/sup 0/C to reveal that the response time decreases while the sensor's sensitivity increases with an increasing temperature. Comparison among methanol, ethyl acetate, acetaldehyde and ethanol is made with respect to the effect of their concentration on the sensitivity of a sensor. Results of a three-month measurement with the sensor immersed in fermentation liquid are compared with those of GC analysis to investigate the correlation between the sensor's sensitivity and GC analysis data. (11 figs, 17 refs)

  19. Daqu - a traditional Chinese liquor fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Rezaei Tabrizi, M.; Nout, M.J.R.; Han, B.

    2011-01-01

    Chinese liquor is one of the world's oldest distilled alcoholic beverages, and it is typically obtained with the use of Daqufermentation starters. Daqu is a saccharifying and fermenting agent, having a significant impact on the flavour of the product. Daqucan be categorized according to maximum

  20. 1 INFLUENCE OF SPONTANEOUS FERMENTATION ON SOME ...

    African Journals Online (AJOL)

    RopSvr

    ... of Ghana,. P. O. Box LG 134, Legon-Accra, Ghana ... and sensory qualities of maize based foods thereby improving the qualities as well as .... Fig. 1. Effect of fermentation on the pH of maize-based cowpea-fortified ..... 1991; 7: 203-210. 4. ... International Workshop on Food-based Approaches for Healthy Nutrition in.

  1. Fermentation characteristics and nutrient composition of browses ...

    African Journals Online (AJOL)

    Browses are important sources of feed and are widely used for animal nutrition to enhance productivity. They are commonly ensiled with other forages such as maize (Zea mays). However, the fermentation pattern and chemical composition of browses, that are commonly used are largely unknown. Thus, a study was carried ...

  2. Production of Star Fruit Alcoholic Fermented Beverage.

    Science.gov (United States)

    Valim, Flávia de Paula; Aguiar-Oliveira, Elizama; Kamimura, Eliana Setsuko; Alves, Vanessa Dias; Maldonado, Rafael Resende

    2016-12-01

    Star fruit ( Averrhoa carambola ) is a nutritious tropical fruit. The aim of this study was to evaluate the production of a star fruit alcoholic fermented beverage utilizing a lyophilized commercial yeast ( Saccharomyces cerevisiae ). The study was conducted utilizing a 2 3 central composite design and the best conditions for the production were: initial soluble solids between 23.8 and 25 °Brix (g 100 g -1 ), initial pH between 4.8 and 5.0 and initial concentration of yeast between 1.6 and 2.5 g L -1 . These conditions yielded a fermented drink with an alcohol content of 11.15 °GL (L 100 L -1 ), pH of 4.13-4.22, final yeast concentration of 89 g L -1 and fermented yield from 82 to 94 %. The fermented drink also presented low levels of total and volatile acidities.

  3. Health and Safety Considerations of Fermented Sausages

    Directory of Open Access Journals (Sweden)

    Askild Holck

    2017-01-01

    Full Text Available Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes. Over the last years, eating fermented sausages has been associated with potential health hazards due to their high contents of saturated fats, high NaCl content, presence of nitrite and its degradation products such as nitrosamines, and use of smoking which can lead to formation of toxic compounds such as polycyclic aromatic hydrocarbons. Here we review the recent literature regarding possible health effects of the ingredients used in fermented sausages. We also go through attempts to improve the sausages by lowering the content of saturated fats by replacing them with unsaturated fats, reducing the NaCl concentration by partly replacing it with KCl, and the use of selected starter cultures with desirable properties. In addition, we review the food pathogenic microorganisms relevant for fermented sausages (Escherichia coli, Salmonella enterica, Staphylococcus aureus, Listeria monocytogenes, Clostridium botulinum, and Toxoplasma gondii and processing and postprocessing strategies to inhibit their growth and reduce their presence in the products.

  4. [Effect of products of thermophilous methane fermentation on the fermentation of fruit must by Saccharomyces vini].

    Science.gov (United States)

    Mikhlin, E D; Kotomina, E N; Pisarnitsky

    1975-01-01

    Experiments were carried out to study the effect of extracts from products of thermophilous methane fermentation at a dose of 0.7+2.0 ml/100 ml on the proliferation and fermentation activity of yeast Saccharomyces vini of the Yablochnaya-7 and Vishnevaya-33 race during their cultivation in the Hansen medium and in the apple and cranberry must with a normal and elevated content of sugar and acid. In some experiments the must was enriched in (NH4)2HPO4 at a dose of 0.3 g/l. Additions of small amounts of products of thermophilous methane fermentation accelerated fermentation of fruit musts with a normal sugar content and to a greater extent musts with an increased sugar content (27%). In the must enriched in (NH4)2HPO4 an almost complete (over 98%) fermentation of sugar developed for 27 days. In the must with an increased acidity (due to citric acid added to bring titrable acidity to 25 g/l) additions of the preparation also accerlerated the begining of the fermentation and increased its intensity.

  5. Complex media from processing of agricultural crops for microbial fermentation

    DEFF Research Database (Denmark)

    Thomsen, M.H.

    2005-01-01

    , is converted to a basic, universal fermentation medium by lactic acid fermentation, is outlined. The resulting all-round fermentation medium can be used for the production of many useful fermentation products when added a carbohydrate source, which could possibly be another agricultural by-product. Two...... examples of such products-polylactic acid and L-lysine-are given. A cost calculation shows that this fermentation medium can be produced at a very low cost approximate to 1.7 Euro cent/kg, when taking into account that the green crop industry has expenses amounting to 270,000 Euro/year for disposal...... of the brown juice. A newly built lysine factory in Esbjerg, Denmark, can benefit from this process by buying a low price medium for the fermentation process instead of more expensive traditional fermentation liquids such as corn steep liquor....

  6. Effect of fermented Banana peel on Broiler Carcass

    Directory of Open Access Journals (Sweden)

    Koni TNI

    2013-06-01

    Full Text Available This experiment was conducted to examine effect of inclusion of fermented banana peel by Rhyzopus oligosporus in diets on slaughter weight, carcass weight and carcass percentage, weight and percentage abdominal fat of broiler. The experiment was done based on Completely Randomized Design with four treatments and four replications and each replication consisted of six chickens. The treatment were R0 = without banana peel fermented, R1 = 5% banana peel fermented, R2 = 10% banana peel fermented, R3 = 15% banana peel fermented. Data of the experiment were analyzed, using ANOVA and then continued with Duncan's Multiple Range Test. Result showed that level of fermented banana peel affected slaughter weight and carcass weight. However carcass persentage, weight and percentage of abdominal fat was not affected by treatment. Banana peel fermented by Rhizopus oligosporus could can be used maximally 10% in broiler ration.

  7. Methane and organic fertilizers from wood waste and manure fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Romashkevich, I F; Karelina, G N

    1961-01-01

    Fermentation of sawdust of foliate trees by mesophyllic microflora is feasible, producing CH/sub 4/; the yield of gas is 500 cu m/ton, which surpasses that from manure and other agricultural wastes. Preliminary acid hydrolysis is unnecessary. At 5% organic matter, sawdust fermentation proceeds normally and with good yield, but 10% initial concentration of organic matter results in poor performance. Fermentation of common manure, that of sawdust and manure, or that of sawdust alone yields essentially the same gases. Fir sawdust does not ferment, but it does not stop manure or ash sawdust from fermenting if mixed with these. Fermented sawdust behaves like a fertilizer; it is beneficial to plants and crops. Nonfermented sawdust does not. Lupine N content is increased by both fermented and nonfermented sawdusts.

  8. Modelling of the process yields of a whey fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Blakebrough, N; Moresi, M

    1981-09-01

    The biomass yields (y) and COD reduction efficiencies (eta) of a whey fermentation by Kluyveromyces fragilis were studied in a 100-l fermenter at various stirrer speeds and lactose concentrations, and compared to those obtained in 10-l and 15-l fermenters at constant values of the oxygen transfer coefficient (ksub(L)a) and air velocity. The empirical models previously constructed by using the 15-l fermenter data could be used to predict the yields on the other scales by calculating for each run the 15-l fermenter which would provide the same oxygen transfer coefficient measured by the sulphite method on each fermenter under study. To make this model independent of stirrer speeds used in each generic fermenter, the effect of aeration and mixing was incorporated into an overall parameter (ksub(L)a) and the values of y and eta were correlated only with temperature, lactose level and ksub(L)a since these variables were approximately orthogonal.

  9. Acoustical experiment of yogurt fermentation process.

    Science.gov (United States)

    Ogasawara, H; Mizutani, K; Ohbuchi, T; Nakamura, T

    2006-12-22

    One of the important factors through food manufacturing is hygienic management. Thus, food manufactures prove their hygienic activities by taking certifications like a Hazard Analysis and Critical Control Point (HACCP). This concept also applies to food monitoring. Acoustical measurements have advantage for other measurement in food monitoring because they make it possible to measure with noncontact and nondestructive. We tried to monitor lactic fermentation of yogurt by a probing sensor using a pair of acoustic transducers. Temperature of the solution changes by the reaction heat of fermentation. Consequently the sound velocity propagated through the solution also changes depending on the temperature. At the same time, the solution change its phase from liquid to gel. The transducers usage in the solution indicates the change of the temperature as the change of the phase difference between two transducers. The acoustic method has advantages of nondestructive measurement that reduces contamination of food product by measuring instrument. The sensor was inserted into milk with lactic acid bacterial stain of 19 degrees C and monitored phase retardation of propagated acoustic wave and its temperature with thermocouples in the mild. The monitoring result of fermentation from milk to Caspian Sea yogurt by the acoustic transducers with the frequency of 3.7 MHz started to show gradient change in temperature caused by reaction heat of fermentation but stop the gradient change at the end although the temperature still change. The gradient change stopped its change because of phase change from liquid to gel. The present method will be able to measure indirectly by setting transducers outside of the measuring object. This noncontact sensing method will have great advantage of reduces risk of food contamination from measuring instrument because the measurement probes are set out of fermentation reactor or food containers. Our proposed method will contribute to the

  10. A functional food: a traditional Tarhana fermentation

    Directory of Open Access Journals (Sweden)

    Merih KIVANÇ

    Full Text Available Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa, Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.

  11. The fermented milk product of functional destination

    Directory of Open Access Journals (Sweden)

    L. V. Golubeva

    2016-01-01

    Full Text Available As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries. It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation.

  12. Comparison of fermentation of diets of variable composition and microbial populations in the rumen of sheep and Rusitec fermenters. I. Digestibility, fermentation parameters, and microbial growth.

    Science.gov (United States)

    Martínez, M E; Ranilla, M J; Tejido, M L; Ramos, S; Carro, M D

    2010-08-01

    Four ruminally and duodenally cannulated sheep and 8 Rusitec fermenters were used to determine the effects of forage to concentrate (F:C) ratio and type of forage in the diet on ruminal fermentation and microbial protein synthesis. The purpose of the study was to assess how closely fermenters can mimic the dietary differences found in vivo. The 4 experimental diets contained F:C ratios of 70:30 or 30:70 with either alfalfa hay or grass hay as the forage. Microbial growth was determined in both systems using (15)N as a microbial marker. Rusitec fermenters detected differences between diets similar to those observed in sheep by changing F:C ratio on pH; neutral detergent fiber digestibility; total volatile fatty acid concentrations; molar proportions of acetate, propionate, butyrate, isovalerate, and caproate; and amylase activity. In contrast, Rusitec fermenters did not reproduce the dietary differences found in sheep for NH(3)-N and lactate concentrations, dry matter (DM) digestibility, proportions of isobutyrate and valerate, carboxymethylcellulase and xylanase activities, and microbial growth and its efficiency. Regarding the effect of the type of forage in the diet, Rusitec fermenters detected differences between diets similar to those found in sheep for most determined parameters, with the exception of pH, DM digestibility, butyrate proportion, and carboxymethylcellulase activity. Minimum pH and maximal volatile fatty acid concentrations were reached at 2h and at 6 to 8h postfeeding in sheep and fermenters, respectively, indicating that feed fermentation was slower in fermenters compared with that in sheep. There were differences between systems in the magnitude of most determined parameters. In general, fermenters showed lower lactate concentrations, neutral detergent fiber digestibility, acetate:propionate ratios, and enzymatic activities. On the contrary, fermenters showed greater NH(3)-N concentrations, DM digestibility, and proportions of propionate

  13. L’urbanisme qui vient

    Directory of Open Access Journals (Sweden)

    Laurent Matthey

    2014-12-01

    Full Text Available Depuis moins d’une dizaine d’années, le double registre des valeurs et du récit de communication prend une importance croissante dans la conduite des projets urbains. C’est cette transformation de la production urbanistique, co-occurrente d’une transformation de la condition d’urbaniste, que discute cet article. Pour ce faire, il revient sur l’avènement d’un urbanisme de coordination consécutif à la généralisation de l’idéologie du projet urbain. Dans un deuxième temps, l’hypothèse d’une dématérialisation de l’urbanisme corrélatif à l’émergence d’un paradigme du mouvant est discutée. Enfin, l’émergence des valeurs et du récit dans la conduite de projet urbain, simultanément à un affaissement de la règle et de la regula, est envisagée du point de vue de la reconfiguration du champ de la pratique professionnelle qu’il occasionne. Mobilisant librement le matériau d’une recherche récente consacrée aux métiers du territoire, il montre que les transformations en cours ne s’effectuent pas sans accroc, contrairement à ce qu’en disent les apologistes du nouvel urbanisme.

  14. Bene qui latuit bene vixit

    DEFF Research Database (Denmark)

    Schaumburg-Müller, Sten

    2016-01-01

    The contribution attempts to build up a strong, fact based argument against the idea that only states are relevant for the history of international law. Empires and companies have played a major part, but this is largely ignored by main stream conceptions of international law. The contribution al...... argues – perhaps to provoke the subject of our tribute – that the role of companies and empires have been much better understood by the conservative Edmund Burke than the by liberal J.S. Mill or the socialist Karl Marx....

  15. ¿Quién es el sujeto en la investigación educativa? / Who is the Subject in Educational Research?

    Directory of Open Access Journals (Sweden)

    Alicia Gurdián-Fernández

    2011-12-01

    Full Text Available En este artículo argumento, en primer lugar, que la identidad de quien investiga incide no solo en su forma de investigar, sino también en los procesos de formación de sus estudiantes y, por ende, en la formación de las futuras investigadoras y los futuros investigadores educativos. En segundo lugar, señalo que las instituciones educativas, así como sus docentes, juegan un rol central en la construcción de identidades. En tercer lugar, enfatizo que de esta responsabilidad no se eximen quienes se dedican a la investigación educativa, por lo que les invito a reflexionar sobre: ¿Cuáles son nuestras responsabilidades en el proceso de construcción de identidades? ¿Quién es el sujeto de la educación? ¿Quién es el sujeto de la investigación educativa y en ella?¿Cuán inclusivas son nuestras nociones de sujeto educativo y del sujeto empírico?Mediante el desarrollo y análisis de interrogantes sobre temas como: la relación sujeto-objeto; el sujeto en la investigación educativa; el aporte de la subjetividad; la contribución de la fenomenología; entre otros, argumento que: a la autobiografía intelectual es un instrumento de gran potencialidad para comprender el tono y la dirección de un proceso investigativo y b centrar la atención en las personas, en su historia, sus relaciones sociales y su ambiente, como sujetos actuantes y no solo como objetos de estudio es un movimiento epistémico, político y ético, puesto que reconoce la acción del sujeto en el mundo y sobre este. Por último, apelo a que las investigadoras y los investigadores cualitativos no solo deben comprender quiénes son, sino que también deben hacerlo explícito puesto que hay un condicionamiento ético que lo demanda. AbstractIn this paper I argue, first, that the identity of the researcher has an impact not only in the way she/he invThis article explains, in the first place, that the identity of the researcher not only influences his way to do research, but

  16. L’expérience d’une patiente qui reçoit des soins pour la démence

    Science.gov (United States)

    Frank, Christopher; Forbes, Rev Faye

    2017-01-01

    Résumé Objectif Permettre aux médecins de famille de comprendre « l’expérience vécue » de la démence de la bouche d’une personne atteinte de démence—Faye Forbes, ministre anglicane de 64 ans atteinte de la maladie d’Alzheimer, qui donne son point de vue sur comment vivre avec la démence—et utiliser cette information pour améliorer les soins et les résultats. Sources d’information Une recherche a été effectuée dans MEDLINE sur Ovid entre janvier 2005 et février 2015, à l’aide des mots-clés anglais suivants : dementia, caregiver, perspectives et quality of health care. Les articles qui s’adressaient aux médecins de famille ont été sélectionnés. Des revues pertinentes et des articles de recherche originaux ont été utilisés, le cas échéant, s’ils s’appliquaient aux personnes atteintes de démence et à leurs soignants. Message principal Plusieurs cadres de référence organisent les principales expériences décrites par les patients et leurs soignants. Nous avons utilisé une revue de la littérature qualitative pour fournir un cadre de référence résumant l’expérience de Faye, en fonction des thèmes suivants : tenter d’obtenir un diagnostic, accéder au soutien et aux services, besoins en matière d’information, prise en charge de la maladie, et communication et attitudes. Conclusion Les médecins doivent tenir compte de ces thèmes lorsqu’ils planifient la prise en charge des personnes atteintes de démence. Il importe de tenter de comprendre l’expérience et le point de vue des personnes atteintes de démence et de leurs soignants afin de pouvoir dispenser des soins optimaux. PMID:28115451

  17. Physiological and fermentation properties of Bacillus coagulans and a mutant lacking fermentative lactate dehydrogenase activity.

    Science.gov (United States)

    Su, Yue; Rhee, Mun Su; Ingram, Lonnie O; Shanmugam, K T

    2011-03-01

    Bacillus coagulans, a sporogenic lactic acid bacterium, grows optimally at 50-55 °C and produces lactic acid as the primary fermentation product from both hexoses and pentoses. The amount of fungal cellulases required for simultaneous saccharification and fermentation (SSF) at 55 °C was previously reported to be three to four times lower than for SSF at the optimum growth temperature for Saccharomyces cerevisiae of 35 °C. An ethanologenic B. coagulans is expected to lower the cellulase loading and production cost of cellulosic ethanol due to SSF at 55 °C. As a first step towards developing B. coagulans as an ethanologenic microbial biocatalyst, activity of the primary fermentation enzyme L-lactate dehydrogenase was removed by mutation (strain Suy27). Strain Suy27 produced ethanol as the main fermentation product from glucose during growth at pH 7.0 (0.33 g ethanol per g glucose fermented). Pyruvate dehydrogenase (PDH) and alcohol dehydrogenase (ADH) acting in series contributed to about 55% of the ethanol produced by this mutant while pyruvate formate lyase and ADH were responsible for the remainder. Due to the absence of PDH activity in B. coagulans during fermentative growth at pH 5.0, the l-ldh mutant failed to grow anaerobically at pH 5.0. Strain Suy27-13, a derivative of the l-ldh mutant strain Suy27, that produced PDH activity during anaerobic growth at pH 5.0 grew at this pH and also produced ethanol as the fermentation product (0.39 g per g glucose). These results show that construction of an ethanologenic B. coagulans requires optimal expression of PDH activity in addition to the removal of the LDH activity to support growth and ethanol production.

  18. Les déterminants internes qui évaluent la performance des banques islamiques : cas de la zone de Moyen Orient et Afrique du Nord

    Directory of Open Access Journals (Sweden)

    Hayet Dami

    2017-09-01

    Full Text Available Le but de cette recherche est d’étudier les déterminants internes qui évaluent la performance des 22 banques islamiques cotées en Bourse et ils ont appliqué la même norme comptable internationale dans la zone de Moyen Orient et Afrique du Nord en utilisant une analyse des indicateurs financiers tels que la rentabilité, la liquidité, la solvabilité et le risque de crédit, l’adéquation du capital, l’efficacité opérationnelle et l’efficacité d’allocation des ressources. Nous avons utilisé un modèle MCO avec une régression linéaire multiple comprenant de la variable dépendante (ROA ou ROE et de nombreuses variables indépendantes selon les données du panel. Les résultats empiriques indiquent que la liquidité, l’adéquation du capital, l’efficacité opérationnelle et l’efficacité d’allocation des ressources sont des déterminants significatifs dans notre étude. Par contre, les indicateurs de risque du crédit et la solvabilité ne sont pas significatifs pour évaluer la performance des banques islamiques au Moyen Orient et Afrique du Nord. Notre résultat est robust.

  19. L'électronique pour les débutants qui sèchent les cours mais soudent sans se brûler les doigts

    CERN Document Server

    Mallard, Rémy

    2012-01-01

    Par où commencer pour débuter en électronique ? Vais-je m'égarer en explorant l'internet ? Il regorge de schémas, mais sont-ils fiables ? Me faut-il un livre avec des montages simples ou plutôt un livre sur les composants ? Après trente ans de pratique, l'auteur de ce livre, resté l'éternel débutant qui réalisait lui-même son premier montage dès l'âge de dix ans, partage ici sa soif toujours vive d'apprendre. Fin pédagogue, il guide les débutants et répond aux questions que trop de livres laissent en suspens : "Quel type de fer à souder acheter ?"... "Un multimètre à 5 € peut-il suffire ?"... "Un oscilloscope est-il indispensable ?"... "Peut-on installer son montage dans une boîte à cigares ?"... Rémy Mallard démystifie l'électronique en n'utilisant que ce qu'il vous faut de théorie pour aborder joyeusement la pratique sans risque de faire de grosses bêtises. Vous apprendrez à identifier les composants et leur rôle (résistances, condensateurs, bobines, diodes, transistors, rela...

  20. Parameter Optimization of Black Tea Fermentation Machine Based on RSM and BP-AdaBoost-GA

    DEFF Research Database (Denmark)

    Dong, Chunwang; Zhao, Jiewen; Zhu, Hongkai

    2017-01-01

    Fermentation is the key procedure in processing of congou black tea, which directly decides the quality and flavor of tea products. Fermentation experiments were conducted on a novel drum-type fermentation machine as the platform, the performance parameters of fermentation machine were clarified...... of black tea, moderate rotation and mixing material can enhance the quality of black tea and shorten the fermentation time....

  1. Sugaring-out extraction of acetoin from fermentation broth by coupling with fermentation.

    Science.gov (United States)

    Dai, Jian-Ying; Ma, Lin-Hui; Wang, Zhuang-Fei; Guan, Wen-Tian; Xiu, Zhi-Long

    2017-03-01

    Acetoin is a natural flavor and an important bio-based chemical which could be separated from fermentation broth by solvent extraction, salting-out extraction or recovered in the form of derivatives. In this work, a novel method named as sugaring-out extraction coupled with fermentation was tried in the acetoin production by Bacillus subtilis DL01. The effects of six solvents on bacterial growth and the distribution of acetoin and glucose in different solvent-glucose systems were explored. The operation parameters such as standing time, glucose concentration, and volume ratio of ethyl acetate to fermentation broth were determined. In a system composed of fermentation broth, glucose (100%, m/v) and two-fold volume of ethyl acetate, nearly 100% glucose was distributed into bottom phase, and 61.2% acetoin into top phase without coloring matters and organic acids. The top phase was treated by vacuum distillation to remove solvent and purify acetoin, while the bottom phase was used as carbon source to produce acetoin in the next batch of fermentation.

  2. Safety assessment of the biogenic amines in fermented soya beans and fermented bean curd.

    Science.gov (United States)

    Yang, Juan; Ding, Xiaowen; Qin, Yingrui; Zeng, Yitao

    2014-08-06

    To evaluate the safety of biogenic amines, high performance liquid chromatography (HPLC) was used to evaluate the levels of biogenic amines in fermented soya beans and fermented bean curd. In fermented soya beans, the total biogenic amines content was in a relatively safe range in many samples, although the concentration of histamine, tyramine, and β-phenethylamine was high enough in some samples to cause a possible safety threat, and 8 of the 30 samples were deemed unsafe. In fermented bean curd, the total biogenic amines content was more than 900 mg/kg in 19 white sufu amples, a level that has been determined to pose a safety hazard; putrescine was the only one detected in all samples and also had the highest concentration, which made samples a safety hazard; the content of tryptamine, β-phenethylamine, tyramine, and histamine had reached the level of threat to human health in some white and green sufu samples, and that may imply another potential safety risk; and 25 of the 33 samples were unsafe. In conclusion, the content of biogenic amines in all fermented soya bean products should be studied and appropriate limits determined to ensure the safety of eating these foods.

  3. Food fermentations: Microorganisms with technological beneficial use

    DEFF Research Database (Denmark)

    Bourdichon, François; Casaregola, Serge; Farrokh, Choreh

    2012-01-01

    Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on “the history of use”, “traditional food”, or “general recognition of safety”. Authoritative lists of microorganism......, legumes, cereals, beverages, and vinegar). We have also reviewed and updated the taxonomy of the microorganisms used in food fermentations in order to bring the taxonomy in agreement with the current standing in nomenclature....... cultures in practical use. However, as the focus mainly was on commercially available dairy cultures, there was an unmet need for a list with a wider scope. We present an updated inventory of microorganisms used in food fermentations covering a wide range of food matrices (dairy, meat, fish, vegetables...

  4. Fermentation process diagnosis using a mathematical model

    Energy Technology Data Exchange (ETDEWEB)

    Yerushalmi, L; Volesky, B; Votruba, J

    1988-09-01

    Intriguing physiology of a solvent-producing strain of Clostridium acetobutylicum led to the synthesis of a mathematical model of the acetone-butanol fermentation process. The model presented is capable of describing the process dynamics and the culture behavior during a standard and a substandard acetone-butanol fermentation. In addition to the process kinetic parameters, the model includes the culture physiological parameters, such as the cellular membrane permeability and the number of membrane sites for active transport of sugar. Computer process simulation studies for different culture conditions used the model, and quantitatively pointed out the importance of selected culture parameters that characterize the cell membrane behaviour and play an important role in the control of solvent synthesis by the cell. The theoretical predictions by the new model were confirmed by experimental determination of the cellular membrane permeability.

  5. Third Generation Biofuels via Direct Cellulose Fermentation

    Directory of Open Access Journals (Sweden)

    David B. Levin

    2008-07-01

    Full Text Available Consolidated bioprocessing (CBP is a system in which cellulase production, substrate hydrolysis, and fermentation are accomplished in a single process step by cellulolytic microorganisms. CBP offers the potential for lower biofuel production costs due to simpler feedstock processing, lower energy inputs, and higher conversion efficiencies than separate hydrolysis and fermentation processes, and is an economically attractive near-term goal for “third generation” biofuel production. In this review article, production of third generation biofuels from cellulosic feedstocks will be addressed in respect to the metabolism of cellulolytic bacteria and the development of strategies to increase biofuel yields through metabolic engineering.

  6. Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.

    Directory of Open Access Journals (Sweden)

    Satoru Tomita

    Full Text Available In this study, we investigated the applicability of NMR-based metabolomics to discriminate strain-dependent fermentation characteristics of lactic acid bacteria (LAB, which are important microorganisms for fermented food production. To evaluate the discrimination capability, six type strains of Lactobacillus species and six additional L. brevis strains were used focusing on i the difference between homo- and hetero-lactic fermentative species and ii strain-dependent characteristics within L. brevis. Based on the differences in the metabolite profiles of fermented vegetable juices, non-targeted principal component analysis (PCA clearly separated the samples into those inoculated with homo- and hetero-lactic fermentative species. The separation was primarily explained by the different levels of dominant metabolites (lactic acid, acetic acid, ethanol, and mannitol. Orthogonal partial least squares discrimination analysis, based on a regions-of-interest (ROIs approach, revealed the contribution of low-abundance metabolites: acetoin, phenyllactic acid, p-hydroxyphenyllactic acid, glycerophosphocholine, and succinic acid for homolactic fermentation; and ornithine, tyramine, and γ-aminobutyric acid (GABA for heterolactic fermentation. Furthermore, ROIs-based PCA of seven L. brevis strains separated their strain-dependent fermentation characteristics primarily based on their ability to utilize sucrose and citric acid, and convert glutamic acid and tyrosine into GABA and tyramine, respectively. In conclusion, NMR metabolomics successfully discriminated the fermentation characteristics of the tested strains and provided further information on metabolites responsible for these characteristics, which may impact the taste, aroma, and functional properties of fermented foods.

  7. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters.

    Science.gov (United States)

    Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J; Duan, Chang-Qing

    2014-07-01

    The influence of pre-fermentation cold maceration (CM) on Cabernet Sauvignon wines fermented in two different industrial-scale fermenters was studied. CM treatment had different effects on wine aroma depending on the types of fermenter, being more effective for automatic pumping-over tank (PO-tank) than automatic punching-down tank (PD-tank). When PO-tank was used, CM-treated wine showed a decrease in some fusel alcohols (isobutanol and isopentanol) and an increase in some esters (especially acetate esters). However, no significant changes were detected in these compounds when PD-tank was used. Ethyl 2-hexenoate and diethyl succinate were decreased, while geranylacetone was increased by the CM treatment in both fermenters. β-Damascenone was increased by the CM treatment in PO-tank fermented wines but decreased in PD-tank fermented wines. The fruity, caramel and floral aroma series were enhanced while chemical series were decreased by the CM treatment in PO-tank fermented wines. The content of (Z)-6-nonen-1-ol in the final wines was positively correlated to CM treatment. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. Mycoflora of Soybeans Used for Meju Fermentation

    OpenAIRE

    Kim, Dae-Ho; Kim, Seon-Hwa; Kwon, Soon-Wo; Lee, Jong-Kyu; Hong, Seung-Beom

    2013-01-01

    Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and...

  9. Fermentation of cassava and other vegetable substances

    Energy Technology Data Exchange (ETDEWEB)

    Stanton, W R; Wallbridge, A J

    1972-06-07

    The fermentation consists of a process in which a mucoraceous fungus of the genera Rhizopus, Mucor, or Acrinomucor or a fungus of the genus Monilia is fermented on a solid or paste like substrate which is a mixture of an edible protein-deficient vegetable material known as cassava, of which the carbohydrate is mainly starch and a compound containing N in nonproteinaceous form and assimilable by the fungus to synthesize protein. Thus, tubers obtained from M. esculenta (M. utilissima are peeled, dried, and ground to give a tapioca flour. The N source is prepared by dissolving 45.8g NH/sub 4/NO/sub 3/ and 8 g KH/sub 2/PO/sub 4/ in 200 to 300 ml distilled H/sub 2/O and to this is added inculum, 15 ml of a spore suspension of R stolonifer. The mixture is stirred into 1 kg of milled cassava flour and 300 ml of H/sub 2/O is added, so that the final moisture level is 45 +- 3%. The pH is 5.4 to 6.7 and the mixture is mixed with a machine for 10 to 12 minutes to give a stiff paste. The dough is extruded as a spaghetti 3 to 5 mm diam and strands are cut into 10 cm lengths. The strands are packed into shallow fermentation trays, which are covered with a loose fitting Al lid and placed in fermentor. Temperature is kept at 30/sup 0/ and relative humidity is kept at 95 to 97% for 72 hours. Fermentation is stopped by cooking or by deep freezing. The protein content is raised by the process from 0.2 to 4%. The initial toxicity of the cassava is also reduced.

  10. Alcohol for cellulosic material using plural ferments

    Energy Technology Data Exchange (ETDEWEB)

    Hoge, W H

    1977-02-22

    A process is described for producing ethanol (EtOH) from cellulosic materials by first hydrolyzing the material to sugars and then converting the sugars to alcohol by digestion and fermentation. Thus, fibrous cellulosic material obtained from municipal waste slurry was sterilized by autoclaving, followed by inoculation with Trichoderma viride cellulase and Saccharomyces cerevisiae. From 100 g of raw material, 25 mL of 95% EtOH was produced by this method.

  11. Utilization of cassava waste through fermentation technology

    International Nuclear Information System (INIS)

    Lotong, N.

    1991-01-01

    Over 400 isolates of molds were screened for raw starch digesting enzymes and aspergillus J8 ad Rhizopus N37 were selected for further investigations. Crude enzymes obtained from wheat bran was higher than from rice bran. Crude enzymes from Aspergillus is active at pH 4.0, whereas that from Rhizopus is active at pH 5.0. Aspergillus J8 gave higher yield of silage fermentation. Selection of yeast strain was accomplished, it was found that Saccharomyces cerevisiae SC90, the local commercial strain (non-flocculent) performed best in fermentation of cassava mash. Another strain AM12, a flocculent fusant strain derived from fusion between flocculent strain and sake brewing strain was comparable to that of commercial strain at normal temperature but performed better at higher temperature up to 40 deg C. It is unlikely that fuel alcohol produced from raw cassava will be able to compete with petroleum fuel at this moment. However, silage fermentation to increase nutritional quality of the silage through selected strains of microorganisms has a good prospect to pursue. (author)

  12. Fermentation based carbon nanotube multifunctional bionic composites

    Science.gov (United States)

    Valentini, Luca; Bon, Silvia Bittolo; Signetti, Stefano; Tripathi, Manoj; Iacob, Erica; Pugno, Nicola M.

    2016-06-01

    The exploitation of the processes used by microorganisms to digest nutrients for their growth can be a viable method for the formation of a wide range of so called biogenic materials that have unique properties that are not produced by abiotic processes. Here we produced living hybrid materials by giving to unicellular organisms the nutrient to grow. Based on bread fermentation, a bionic composite made of carbon nanotubes (CNTs) and a single-cell fungi, the Saccharomyces cerevisiae yeast extract, was prepared by fermentation of such microorganisms at room temperature. Scanning electron microscopy analysis suggests that the CNTs were internalized by the cell after fermentation bridging the cells. Tensile tests on dried composite films have been rationalized in terms of a CNT cell bridging mechanism where the strongly enhanced strength of the composite is governed by the adhesion energy between the bridging carbon nanotubes and the matrix. The addition of CNTs also significantly improved the electrical conductivity along with a higher photoconductive activity. The proposed process could lead to the development of more complex and interactive structures programmed to self-assemble into specific patterns, such as those on strain or light sensors that could sense damage or convert light stimulus in an electrical signal.

  13. Challenges in industrial fermentation technology research.

    Science.gov (United States)

    Formenti, Luca Riccardo; Nørregaard, Anders; Bolic, Andrijana; Hernandez, Daniela Quintanilla; Hagemann, Timo; Heins, Anna-Lena; Larsson, Hilde; Mears, Lisa; Mauricio-Iglesias, Miguel; Krühne, Ulrich; Gernaey, Krist V

    2014-06-01

    Industrial fermentation processes are increasingly popular, and are considered an important technological asset for reducing our dependence on chemicals and products produced from fossil fuels. However, despite their increasing popularity, fermentation processes have not yet reached the same maturity as traditional chemical processes, particularly when it comes to using engineering tools such as mathematical models and optimization techniques. This perspective starts with a brief overview of these engineering tools. However, the main focus is on a description of some of the most important engineering challenges: scaling up and scaling down fermentation processes, the influence of morphology on broth rheology and mass transfer, and establishing novel sensors to measure and control insightful process parameters. The greatest emphasis is on the challenges posed by filamentous fungi, because of their wide applications as cell factories and therefore their relevance in a White Biotechnology context. Computational fluid dynamics (CFD) is introduced as a promising tool that can be used to support the scaling up and scaling down of bioreactors, and for studying mixing and the potential occurrence of gradients in a tank. Copyright © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  14. Kombucha fermentation and its antimicrobial activity.

    Science.gov (United States)

    Sreeramulu, G; Zhu, Y; Knol, W

    2000-06-01

    Kombucha was prepared in a tea broth (0.5% w/v) supplemented with sucrose (10% w/v) by using a commercially available starter culture. The pH decreased steadily from 5 to 2.5 during the fermentation while the weight of the "tea fungus" and the OD of the tea broth increased through 4 days of the fermentation and remained fairly constant thereafter. The counts of acetic acid-producing bacteria and yeasts in the broth increased up to 4 days of fermentation and decreased afterward. The antimicrobial activity of Kombucha was investigated against a number of pathogenic microorganisms. Staphylococcus aureus, Shigella sonnei, Escherichia coli, Aeromonas hydrophila, Yersinia enterolitica, Pseudomonas aeruginosa, Enterobacter cloacae, Staphylococcus epidermis, Campylobacter jejuni, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Helicobacterpylori, and Listeria monocytogenes were found to be sensitive to Kombucha. According to the literature on Kombucha, acetic acid is considered to be responsible for the inhibitory effect toward a number of microbes tested, and this is also valid in the present study. However, in this study, Kombucha proved to exert antimicrobial activities against E. coli, Sh. sonnei, Sal. typhimurium, Sal. enteritidis, and Cm. jejuni, even at neutral pH and after thermal denaturation. This finding suggests the presence of antimicrobial compounds other than acetic acid and large proteins in Kombucha.

  15. Kinetics of saccharose fermentation by Kombucha

    Directory of Open Access Journals (Sweden)

    Lončar Eva S.

    2014-01-01

    Full Text Available Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the suggested empirical model. The data were obtained on 1.5 g L-1 of black tea, with 66.47 g L-1 of saccharose and using 10% (v/v or 15% (v/v of Kombucha. Total number of viable cells was as follows: approximately 5x105 of yeast cells per mL of the inoculum and approximately 2x106 of bacteria cells per mL of the inoculum. The samples were analysed after 0, 3, 4, 5, 6, 7 and 10 days. Their pH values and contents of saccharose, glucose, fructose, total acids and ethanol were determined. A saccharose concentration model was defined as sigmoidal function at 22oC and 30oC, and with 10% (v/v and 15% (v/v of inoculum quantity. Determination coefficients of the functions were very high (R2>0.99. Reaction rates were calculated as first derivatives of Boltzmann’s functions. No simple correlation between rate of reaction and independent variables (temperature and inoculum concentration was found. Analysis of empirical model indicated that saccharose fermentation by Kombucha occurred according to very complex kinetics. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

  16. The economics of ethanol production by extractive fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Daugulis, A J; Axford, D B; McLellan, P J [Queen' s Univ., Kingston, ON (Canada)

    1991-04-01

    Extractive fermentation is a processing strategy in which reaction and recovery occur simultaneously in a fermentation vessel through the use of a water-immiscible solvent which selectively removes an inhibitory product. An ethanol-extractive fermentation process has been developed, incorporating continuous operation and the ability to ferment concentrated feedstocks. A detailed economic assessment of this process is provided relative to current technology for an annual capacity of 100 million litres of ethanol. Extractive fermentation provides significant economic advantages for both grass roots and retrofitted plants. Total production costs are estimated at 45{cents}/l for a conventional plant and 29.4{cents}/l for a retrofitted plant. The main cost saving achievable by extractive fermentation is in energy, used for evaporation and drying, since the process uses significantly less water in its conversion of concentrated feedstocks. Producing anhydrous ethanol without distillation is also a prospect. 15 refs., 5 fig., 10 tabs.

  17. Fermentation of polysaccharides by Klebsiella and other facultative bacilli

    Energy Technology Data Exchange (ETDEWEB)

    Ochuba, G.U.; Von Riesen, V.L.

    1980-05-01

    Fermentations of 10 polysaccharides by species of the family Enterobacteriaceae were examined. Algin, guar, karaya, xanthan, and xylan were not fermented by any of the strains tested. Most of the activity was found in the tribe Klebsielleae. Klebseilla oxytoca fermented amylopectin (97% of the strains studied), carrageenan (100%), inulin (68%), polypectate (100%), and tragacanth (100%). Klebsiella pneumoniae fermented amylopectin (91%), carrageenan (100%), and tragacanth (86%). Carraggeenan was also fermented by Enterobacter aerogenes (100%), Enterobacter agglomerans (63%), Enterobacter cloacae (95%), and pectobacterium (38%). pectobacterium shared polypectate fermentation (100%) with K. oxytoca. With one exception, Serratia strains were negative on all polysaccharides. These results, along with other evidence, indicate that (i) the genus Klebsiella is biochemically the most versatile genus of the tribe, (ii) because of its distinct characteristics, K. oxytoca warrants species designation separate from K. pneumoniae, and (iii) some food additives generally considered indigestible can be metabolized by a few species of facultative bacilli, whereas others appear to be resistant.

  18. Fermentation of polysaccharides by Klebsielleae and other facultative bacilli.

    Science.gov (United States)

    Ochuba, G U; von Riesen, V L

    1980-01-01

    Fermentations of 10 polysaccharides by species of the family Enterobacteriaceae were examined. Algin, guar, karaya, xanthan, and xylan were not fermented by any of the strains tested. Most of the activity was found in the tribe Klebsielleae. Klebsiella oxytoca fermented amylopectin (97% of the strains studied), carrageenan (100%), inulin (68%), polypectate (100%), and tragacanth (100%). Klebsiella pneumoniae fermented amylopectin (91%), carrageenan (100%), and tragacanth (86%). Carrageenan was also fermented by Enterobacter aerogenes (100%), Enterobacter agglomerans (63%), Enterobacter cloacae (95%), and Pectobacterium (38%). Pectobacterium shared polypectate fermentation (100%) with K. oxytoca. With one exception, Serratia strains were negative on all polysaccharides. These results, along with other evidence, indicate that (i) the genus Klebsiella is biochemically the most versatile genus of the tribe, (ii) because of its distinct characteristics, K. oxytoca warrants species designation separate from K. pneumoniae, and (iii) some food additives generally considered indigestible can be metabolized by a few species of facultative bacilli, whereas others appear to be resistant. PMID:7396489

  19. Effect of heat treatment on brewer's yeast fermentation activity

    OpenAIRE

    Kharandiuk, Tetiana; Kosiv, Ruslana; Palianytsia, Liubov; Berezovska, Natalia

    2015-01-01

    The influence of temperature treatment of brewer's yeast strain Saflager W-34/70 at temperatures of -17, 20, 25, 30, 35, 40 °C on their fermentative activity was studied. It was established that the freezing of yeast leads to a decrease of fermentation activity in directly proportional to the duration way. Fermentative activity of yeast samples can be increased by 20-24% by heat treatment at 35 °C during 15-30 minutes.

  20. An untargeted metabolomic assessment of cocoa beans during fermentation

    OpenAIRE

    Mayorga Gross, Ana Lucía; Quirós Guerrero, Luis Manuel; Fourny, G.; Vaillant Barka, Fabrice

    2016-01-01

    Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic changes that occur throughout the fermentation process were explored. Genetically undefined cocoa varieties from Trinidad and Tobago (n = 3), Costa Rica (n = 1) and one clone IMC-67 (n = 3) were subjected to spontaneous fermentation using farm-based and pilot plant cont...

  1. Traditional fermented food and beverages for improved livelihoods

    OpenAIRE

    Mejia, Danilo; Marshall, Elaine

    2015-01-01

    "This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

  2. Butanol-acetone fermentation. Bibliographic synthesis and current trends

    Energy Technology Data Exchange (ETDEWEB)

    Marchal, R. (Institut Francais du Petrole, Rueil-Malmaison (France))

    This article gives a synthesis of what is known about butyl-acetone fermentation from both the microbiological and technological standpoints. Different aspects of the metabolism of the microorganism used and of how it is regulated are considered. The performances of fermentation on traditional substrates (cornmeal or molasses) are compared with those recently obtained using Jerusalem artichokes at Institut Francais du Petrole as part of a new project on this fermentation for the purpose of producing substitute fuel.

  3. Chemical mechanism of the fluoride-inhibition of fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Warburg, O; Christian, W

    1941-08-01

    Among the fluoride-sensitive fermentation elements, enolase is the most sensitive. An investigation was made, quantitatively, of fluoride inhibition for chemically pure magnesium-enolase using an optical enolase test. Data show that the effective compound for fluoride inhibition is a complex magnesium-fluoro-phosphate and that the magnesium-fluoro-phosphate inhibits fermentation by combining proportionally to its concentration with the ferment-protein in a dissociating manner.

  4. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

    OpenAIRE

    Chaminda Senaka Ranadheera; Janak K. Vidanarachchi; Ramon Silva Rocha; Adriano G. Cruz; Said Ajlouni

    2017-01-01

    Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form ...

  5. L’archive comme enjeu de présentation de soi : la mémoire du syndicat des ouvriers des savonneries à Naplouse, Cisjordanie Archives as a Self-Presentation Issue: the Memory of the Soap Factory Workers’ Union in Nablus, West Bank

    Directory of Open Access Journals (Sweden)

    Véronique Bontemps

    2012-05-01

    Full Text Available Cet article part de la « quête d’archives » à laquelle je me suis livrée dans le cadre d’une enquête sur le syndicat des ouvriers des savonneries à Naplouse. Dans un premier temps, il interroge le caractère insaisissable de la mémoire de ce syndicat, qui a laissé peu de traces matérielles de son existence. Je me penche ensuite sur la manière dont les documents écrits étaient utilisés par deux anciens ouvriers des savonneries, dans la reconstruction de la mémoire syndicale. Je montre que ces ouvriers mobilisaient conjointement deux régimes de légitimation de leur parole qui, loin de s’opposer, devaient se renforcer mutuellement : la possession de « documents authentiques » ne devait pas tant ajouter foi au contenu de leur discours, que fournir de l’autorité à leur parole. L’article interroge, in fine, la puissance symbolique accordée à l’écrit, et plus largement la matérialité dans le régime de légitimation du discours, en particulier en situation d’entretien.This article is based on the “quest for archives” I pursued in the context of a study on the soap factory workers’ union in Nablus. It begins by considering the elusive character of this union, which left few material traces of its existence. Next I examine how written documents were used by two former soap factory workers to construct the memory of the union. I show that these workers used two parallel systems to legitimise their words—systems that, far from clashing, reinforced each other: the possession of “authentic documents” should not so much make the discourse they contain more believable, but rather lend authority to their words. The article ultimately considers the power of discourse, particularly in an interview context.

  6. What is alcoholic fermentation? A study about the alcoholic fermentation conception through the history

    Directory of Open Access Journals (Sweden)

    C.A. F. Cardoso

    2004-05-01

    Full Text Available This work shows the historical development of the alcoholic fermentation conception, based on expe-rimental results obtained from European scientists, from Renascence to the beginning of 20th century(1930. From this, ve concepts were identied for the phenomenon: putrefactive, spiritual, chemical,biological and biochemical. The current conception of alcoholic fermentation was also evaluated. Forthis proposal, three groups of teachers were interviewed through the question? What is alcoholicfermentation? The P group (pilot, n=12 made of professionals that teach on secondary and highschools, group A composed of PhDs from the Center of Technology Education - NUTES (n=9 andgroup B from Department of Medical Biochemistry (called group B, n=41 both of Federal Universityof Rio de Janeiro, respectively. Key words associated with the fermentative process were identiedidentify in the interviewees answers. The group A components mentioned only six key words andpointed out the alcoholic fermentation products. Dierently, subjects from P and B groups cited ahigher number and also more unusual key words (n = 9 and 12, respectively. We also analyzedtheir answers throughout fermentative descriptive words (sugar, alcohol, carbon dioxide, anaerobic,yeast and ATP. These words were established after an evaluation of alcoholic fermentation conceptstated in the Biology/Biochemistry books most adopted in high schools and Universities. Our analysisshowed that group A used only three descriptive words (sugar, alcohol and yeast while componentsof group B used all the selected descriptive words. However, only one interviewee used all the sixwords together. From this analysis, we proposed that the chemical concept of alcoholic fermentationprevailed on the other concepts found on the historical research (spiritual, putrefactive, biological ebiochemical.

  7. Shuidouchi (Fermented Soybean Fermented in Different Vessels Attenuates HCl/Ethanol-Induced Gastric Mucosal Injury

    Directory of Open Access Journals (Sweden)

    Huayi Suo

    2015-11-01

    Full Text Available Shuidouchi (Natto is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein, and GVFS (glass vessel fermented Shuidouchi had the highest isoflavone levels among Shuidouchi samples fermented in different vessels. After treatment with GVFS, the gastric mucosal injury was reduced as compared to the control mice. The gastric secretion volume (0.47 mL and pH of gastric juice (3.1 of GVFS treated gastric mucosal injury mice were close to those of ranitidine-treated mice and normal mice. Shuidouchi could decrease serum motilin (MTL, gastrin (Gas level and increase somatostatin (SS, vasoactive intestinal peptide (VIP level, and GVFS showed the strongest effects. GVFS showed lower IL-6, IL-12, TNF-α and IFN-γ cytokine levels than other vessel fermented Shuidouchi samples, and these levels were higher than those of ranitidine-treated mice and normal mice. GVFS also had higher superoxide dismutase (SOD, nitric oxide (NO and malonaldehyde (MDA contents in gastric tissues than other Shuidouchi samples. Shuidouchi could raise IκB-α, EGF, EGFR, nNOS, eNOS, Mn-SOD, Gu/Zn-SOD, CAT mRNA expressions and reduce NF-κB, COX-2, iNOS expressions as compared to the control mice. GVFS showed the best treatment effects for gastric mucosal injuries, suggesting that glass vessels could be used for Shuidouchi fermentation in functional food manufacturing.

  8. A Perspective on PSE in Fermentation Process Development and Operation

    DEFF Research Database (Denmark)

    Gernaey, Krist

    2015-01-01

    Compared to the chemical industry, the use of PSE methods and tools is not as widespread in industrial fermentation processes. This paper gives an overview of some of the main engineering challenges in industrial fermentation processes. Furthermore, a number of mathematical models are highlighted...... as examples of PSE methods and tools that are used in the context of industrial fermentation technology. Finally, it is discussed what could be done to increase the future use of PSE methods and tools within the industrial fermentation technology area....

  9. Effect of mixing during fermentation in yogurt manufacturing.

    Science.gov (United States)

    Aguirre-Ezkauriatza, E J; Galarza-González, M G; Uribe-Bujanda, A I; Ríos-Licea, M; López-Pacheco, F; Hernández-Brenes, C M; Alvarez, M M

    2008-12-01

    In traditional yogurt manufacturing, the yogurt is not agitated during fermentation. However, stirring could be beneficial, particularly for improving heat and mass transport across the fermentation tank. In this contribution, we studied the effect of low-speed agitation during fermentation on process time, acidity profile, and microbial dynamics during yogurt fermentation in 2 laboratory-scale fermenters (3 and 5 L) with different heat-transfer characteristics. Lactobacillus bulgaricus and Streptococcus thermophilus were used as fermenting bacteria. Curves of pH, lactic acid concentration, lactose concentration, and bacterial population profiles during fermentation are presented for static and low-agitation conditions during fermentation. At low-inoculum conditions, agitation reduced the processing time by shortening the lag phase. However, mixing did not modify the duration or the shape of the pH profiles during the exponential phase. In fermentors with poor heat-transfer characteristics, important differences in microbial dynamics were observed between the agitated and nonagitated fermentation experiments; that is, agitation significantly increased the observable specific growth rate and the final microbial count of L. bulgaricus.

  10. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  11. Utilization of date carbohydrate as substrate in microbial fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Kamel, B.S.

    1979-06-01

    In a study of 3 yeasts, ogi yeast showed the highest conversion rate and cell production in both shake flasks and fermenters using a juice with 4% soluble solids extracted from dates with an average of 65% sugar. Corn steep liquor increased the growth rate, 4% having the greatest effect. The highest cell production of the ogi yeast was at 37 degrees (4.92 g/L) and 50% of the sugar was converted. An associative fermentation using a mixed culture of Candida utilis and Saccharomyces cerevisiae gave better results than fermentations using each organism alone. The fermentation using S.rouxxi NRRL Y-2547 was also studied.

  12. Single zymomonas mobilis strain for xylose and arabinose fermentation

    Science.gov (United States)

    Zhang, Min; Chou, Yat-Chen; Picataggio, Stephen K.; Finkelstein, Mark

    1998-01-01

    This invention relates to single microorganisms which normally do not ferment pentose sugars which are genetically altered to ferment the pentose sugars, xylose and arabinose, to produce ethanol, and a fermentation process utilizing the same. Examples include Zymomonas mobilis which has been transformed with a combination of E. coli genes for xylose isomerase, xylulokinase, L-arabinose isomerase, L-ribulokinase, L-ribulose 5-phosphate 4-epimerase, transaldolase and transketolase. Expression of added genes are under the control of Z. mobilis promoters. These newly created microorganisms are useful for fermenting glucose, xylose and arabinose, produced by hydrolysis of hemicellulose and cellulose or starch, to produce ethanol.

  13. 77 FR 14022 - Guidance for Industry on Chemistry, Manufacturing, and Controls Information-Fermentation-Derived...

    Science.gov (United States)

    2012-03-08

    ...] Guidance for Industry on Chemistry, Manufacturing, and Controls Information--Fermentation-Derived... (CMC) Information-- Fermentation-Derived Intermediates, Drug Substances, and Related Drug Products for... to submit to support the CMC information for fermentation-derived intermediates, drug substances, and...

  14. Microbiological analysis and antibacterial effects of the indigenous fermented Puer tea

    NARCIS (Netherlands)

    Mo, H.Z.; Xu, X.Q.; Yan, M.C.; Yang Zhu, Yang

    2005-01-01

    Microbiological analysis was done on samples from an indigenously fermented tea - Puer. Microbial counting and identification revealed that Aspergillus niger was the dominating microorganism during the fermentation. Antimicrobial activity of fermentation samples showed inhibitory effect on several

  15. New alternatives for the fermentation process in the ethanol production from sugarcane: Extractive and low temperature fermentation

    International Nuclear Information System (INIS)

    Palacios-Bereche, Reynaldo; Ensinas, Adriano; Modesto, Marcelo; Nebra, Silvia A.

    2014-01-01

    Ethanol is produced in large scale from sugarcane in Brazil by fermentation of sugars and distillation. This is currently considered as an efficient biofuel technology, leading to significant reduction on greenhouse gases emissions. However, some improvements in the process can be introduced in order to improve the use of energy. In current distilleries, a significant fraction of the energy consumption occurs in the purification step – distillation and dehydration – since conventional fermentation systems employed in the industry require low substrate concentration, which must be distilled, consequently with high energy consumption. In this study, alternatives to the conventional fermentation processes are assessed, through computer simulation: low temperature fermentation and vacuum extractive fermentation. The aim of this study is to assess the incorporation of these alternative fermentation processes in ethanol production, energy consumption and electricity surplus produced in the cogeneration system. Several cases were evaluated. Thermal integration technique was applied. Results shown that the ethanol production increases between 3.3% and 4.8% and a reduction in steam consumption happens of up to 36%. About the electricity surplus, a value of 85 kWh/t of cane can be achieved when condensing – extracting steam turbines are used. - Highlights: • Increasing the wine concentration in the ethanol production from sugarcane. • Alternatives to the conventional fermentation process. • Low temperature fermentation and vacuum extractive fermentation. • Reduction of steam consumption through the thermal integration of the processes. • Different configurations of cogeneration system maximizing the electricity surplus

  16. Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

    Directory of Open Access Journals (Sweden)

    Ping Tang

    2018-01-01

    Full Text Available The effects of fermentation conditions (temperature, time, and pH and plucking standards (one leaf and a bud to four leaves and a bud on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. The results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. The fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. These differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. The TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. These results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

  17. Purification and fermentation characteristics of exopolysaccharide from Fomitopsis castaneus Imaz.

    Science.gov (United States)

    Guo, Wenkui; Chi, Yujie

    2017-12-01

    Short-chain fatty acids (SCFAs), which are the end products of carbohydrate fermentation in the gut, mainly contribute to energy metabolism in mammals. The amount of SCFAs produced during fermentation is an important parameter that characterizes the fermentation capacity of a system. This paper reports on the fermentation characteristics of exopolysaccharides (EPS) isolated from Fomitopsis castaneus Imaz, a wood-rot fungal species. We isolated and purified the main EPS fraction by freeze drying and DEAE-Sepharose fast flow chromatography. We then analyzed the monosaccharide composition of EPS. The isolated EPS was mainly composed of glucose, galactose, rhamnose, mannose, and arabinose. The characteristic absorption peaks of sugar esters were also detected. Fresh fecal extracts from healthy adults and children were used as fermentation substrate to simulate the human intestinal environment (anaerobic conditions at 37°C) and study the fermentation characteristics of the purified EPS. Adding the isolated EPS to the fermentation system of the simulated intestinal environment increased the SCFAs content in the fecal extract of adults and children. However, the yield of SCFAs, particularly butyric acid, in the fermentation system of fecal extract in children was higher than that in adults. Furthermore, adding exogenous lactic acid bacteria, such as Enterococcus fecalis and Enterococcus fecium, to the fermentation system effectively increased the SCFAs concentration in the model intestinal system of the children. By contrast, adding E. fecalis, Lactobacillus rhamnosus, and E. fecium increased the content of the produced SCFAs in the system of adults. Those results indicate that EPS isolated from F. castaneus Imaz was effectively fermented in the simulated intestinal environments, and the fermentation capability was enhanced by adding microbial flora. Copyright © 2017 Elsevier B.V. All rights reserved.

  18. Fermentation instead of animal feeding; In den Fermenter statt in den Magen des Schweins

    Energy Technology Data Exchange (ETDEWEB)

    Brombach, T.

    2008-07-01

    Since 2006, Germany has prohibited the feeding of class K3 waste food from gastronomy, canteens and the food industry to pigs. Fermentation is a creative solution. In Haid on the Schwaebische Alb mountain range, two creative waste managers developed a plant for power generation from fat and used oils. (orig.)

  19. Growth media in anaerobic fermentative processes : The underestimated potential of thermophilic fermentation and anaerobic digestion

    NARCIS (Netherlands)

    Hendriks, A.T.W.M.; van Lier, J.B.; de Kreuk, M.K.

    2018-01-01

    Fermentation and anaerobic digestion of organic waste and wastewater is broadly studied and applied. Despite widely available results and data for these processes, comparison of the generated results in literature is difficult. Not only due to the used variety of process conditions, but also

  20. La fermentation éthanolique. Les microorganismes Ethanol Fermentation. The Microorganisms

    Directory of Open Access Journals (Sweden)

    Ballerini D.

    2006-11-01

    Full Text Available Cette étude précise l'état actuel des connaissances concernant la fermentation éthanolique, d'un point de vue microbiologique. Outre les microorganismes utilisés depuis longtemps, sont décrites les nouvelles espèces de levures et de bactéries capables de transformer en éthanol des substrats aussi divers que les composés cellulosiques et hémicellulosiques issus de la biomasse et leurs produits d'hydrolyse. Pour la fermentation des substrats traditionnels tels que les mélasses et les jus d'extraction de plantes sucrières, ou encore l'amidon de maïs, les performances des levures du genre Saccharomyces sont comparées à celles des bactéries du genre Zymomonas. This review gives the state-of-the-art of what is known about ethanol fermentation from the microbiological viewpoint. In addition to the microorganisms that have been used for a long time, it describes new species of yeasts and bacteria capable of transforming, in ethanol, substrates including such different ones as cellulosic and hemicellulosic compounds issuing from biomass and their hydrolysis products. For the fermentation of traditional substrates such as molasses and juices extracted from sugar plants, or cornstarch, the performances of yeasts of the Saccharomyces type are compared to those of bacteria of the Zymomonas type.

  1. Industrial energy conservation by methane fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Wise, D L

    1981-11-01

    An engineering study was conducted to evalutate the possibility of making an entire dairy cooperative self-sufficient by methane fermentation of the whey permeate from the cheese plant and the dairy cattle manure from the dairy farms to fuel gas. A cooperative consisting of 284 dairy farms and one central cheese plant producing 9.5 Gg of cheese annually was used as the basis for evaluation. The feasibility was evaluated at four practical levels of technology. Preliminary economic analysis revealed that the cost of methane was competitive with current prices for purchased fuel. (Refs. 29).

  2. Peptides in fermented Finnish milk products

    Directory of Open Access Journals (Sweden)

    Minna Kahala

    1993-09-01

    Full Text Available This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein.

  3. Seed of sweet sorghum: studies on fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Amaro, F A; Onetto, E; Angeloro, H; Victorio Gugliucci, S

    1961-01-01

    Both the percentage of starch transformed by saccharification with malt and the alcohol fermentation efficiency for four varieties of sweet sorghum is determined, and it is compared with those of a corn sample. Seeds of the varieties with low peel content yield values comparable to those of corn. Seeds of the varieties with high peel content give values lower than those of the low peel content, but, if they are previously peeled, the yield of both, in terms of transformed starch and alcohol produced, is improved, the values approaching those obtained with corn.

  4. Design of penicillin fermentation process simulation system

    Science.gov (United States)

    Qi, Xiaoyu; Yuan, Zhonghu; Qi, Xiaoxuan; Zhang, Wenqi

    2011-10-01

    Real-time monitoring for batch process attracts increasing attention. It can ensure safety and provide products with consistent quality. The design of simulation system of batch process fault diagnosis is of great significance. In this paper, penicillin fermentation, a typical non-linear, dynamic, multi-stage batch production process, is taken as the research object. A visual human-machine interactive simulation software system based on Windows operation system is developed. The simulation system can provide an effective platform for the research of batch process fault diagnosis.

  5. Supervision of Fed-Batch Fermentations

    DEFF Research Database (Denmark)

    Gregersen, Lars; Jørgensen, Sten Bay

    1999-01-01

    Process faults may be detected on-line using existing measurements based upon modelling that is entirely data driven. A multivariate statistical model is developed and used for fault diagnosis of an industrial fed-batch fermentation process. Data from several (25) batches are used to develop...... a model for cultivation behaviour. This model is validated against 13 data sets and demonstrated to explain a significant amount of variation in the data. The multivariate model may directly be used for process monitoring. With this method faults are detected in real time and the responsible measurements...

  6. Transference of mass in fermentation process

    International Nuclear Information System (INIS)

    Rios E, R.; Buitrago H, G

    1998-01-01

    Based on bibliographical references, in a theoretical model based on a fermentation process, the relationship between the speed of oxygen transfer and the biochemistry demand is implemented, in order to discover the different conditions of aeration and of agitation speed, under those which the microbial growth is not affected by deficiency in the oxygen supply. This correlation was adapted to the cultivation of B. Thuringiensis, and of this form, maximum biomass concentration to the one, which is possible to supply oxygen efficiently with a group of defined operation conditions, could be estimated

  7. Purifying synthetic or fermentation ethyl alcohol

    Energy Technology Data Exchange (ETDEWEB)

    1958-10-22

    Synthetic or fermentation grade ethanol is treated with an alkaki metal sulfite for about 10 hours then rectified to give a product free of odor and taste defects. For example, ethanol from molasses was treated with 10g Na/sub 2/SO/sub 3/.7H/sub 2/O per liter of alcohol, (70/sup 0/ Gay-Lussac) for 10 hours. Synthetic ethanol was treated with 3g Na/sub 2/SO/sub 3/.7H/sub 2/O for 10 hours.

  8. Purifying synthetic or fermentation ethyl alcohol

    Energy Technology Data Exchange (ETDEWEB)

    1958-10-22

    Synthetic or fermentation grade ethanol is treated with an alkali metal sulfite for about 10 hours then rectified to give a product free of odor and taste defects. For example, ethanol from molasses was treated with 10g, Na/sub 2/SO/sub 3/.7H/sub 2/0 per liter of alcohol, (70/sup 0/ Gay-Lussac) for 10 hours. Synthetic ethanol was treated with 3 g Na/sub 2/SO/sub 3/.7H/sub 2/O for 10 hours.

  9. Increasing alcohol yield in sugar fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Colin, P

    1962-02-20

    The yield of alcohol from yeast fermentations of sugar solutions is increased 1.5 to 5% by the addition of 0.1 to 0.5 parts by volume of a monohydric saturated aliphatic alcohol of at least 6 C atoms in a straight chain such as hexanol or heptanol, or branched chain, such as 2-ethylbutanol or 2-ethylhexanol, or a mixture consisting mostly of C/sub 7/, C/sub 8/, C/sub 9/, or C/sub 10/ alcohols.

  10. Fermentation of melon seeds for “Ogiri egusi” as affected by fermentation variables using Bacillus subtilis

    Directory of Open Access Journals (Sweden)

    Ogueke, C. C.

    2013-12-01

    Full Text Available Aims: Manipulation of fermentation variables during ‘Ogiri egusi’ production using Bacillus subtilis was studied with the view to improving the fermentation process and quality of product. The variables studied were relative humidity (RH, temperature and pore size of wrapping material. Methodology and results: Effect of variables on amino nitrogen, pH and peroxide value was determined on 24 h basis for 96 h. Attempt on optimization of process using response surface method was made. Amino nitrogen increased with fermentation time, the highest value (6.25 mg N/g being obtained from sample fermented at 75% RH, temperature 35 °C and 90 µm pore size of wrapping material. Fermentation attained its peak at 48 h fermentation time. pH increased into the alkaline range within the period, the highest value (7.81 being from sample that gave the highest amount of amino nitrogen. Peroxide values obtained in all samples were far below the recommended value of 30 Meq/kg. However, the highest value (4.16 Keq/kg was obtained in sample fermented at 85% RH, temperature 30 °C and 70 µm pore size of wrapper. Statistical analysis and response surface plots associated with analysis showed that the quadratic effect of variables was significant (p = 0.05. Effects of relative humidity and pore size of wrapping material were also significant and accounted for 99.56% of the amino nitrogen variation. Conclusion, significance and impact study: Manipulation of the fermentation variables significantly improved the process. Thus use of response surface method optimized the fermentation process especially the effects of relative humidity and pore size of wrapping materials. The suggested combination of variables for optimum fermentation is 75% RH, temperature 35 °C and 70 µm pore size of wrapper. This ultimately will improve product quality and reduce fermentation time.

  11. FERMENTATION INHIBITION BY 2,6-DICHLORO-4-NITROANILINE (DCNA)

    Science.gov (United States)

    The effect of DCNA (2,6-dichloro-4-nitroaniline) on the fermentation rate of peach wine produced in Georgia was determined. DCNA was identified by GC-MS and quantitated (1.2 mg/l) by GLC in peach concentrates that fermented more slowly than normal. The effect of the DCNA on the g...

  12. Fermentation: an age old technology with brand new challenges

    CSIR Research Space (South Africa)

    Van Zyl, PJ

    2006-04-01

    Full Text Available The presentation is based on the new challenges facing an age old technology of fermentation. These challenges were presented at the SASM Conference, the conclusion been that the future of fermentation is only limited by our imagination. Nonetheless...

  13. Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

    Directory of Open Access Journals (Sweden)

    Chaminda Senaka Ranadheera

    2017-12-01

    Full Text Available Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, mainly through the process of replacing or including beneficial bacteria in the gastrointestinal tract. Fermented dairy foods such as yogurt, fermented milk and cheese are the major vehicle in delivering probiotics, and probiotic delivery have been traditionally associated with these fermented dairy foods. Additionally, many other non-dairy probiotic products and non-food form such as capsules, pills and tablets are also available and some of these non-food forms are highly popular among the consumers. Certain non-dairy probiotic foods, especially beverages that are non-fermented products, can also play an important role in probiotic delivery. There is an increasing demand for non-dairy probiotic foods (both fermented and non-fermented including fruit and vegetable juices, soy and certain cereal products due to vegetarianism, lactose intolerance and dairy allergies, as well as interest in low cholesterol foods. In this context, this review mainly focus on the different types of probiotic food products including beverages with special reference to their viability followed by a brief account on the applicability of using fermented and non-fermented beverage products in probiotic delivery.

  14. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    SERVER

    2007-08-20

    Aug 20, 2007 ... of cassava on chemical and sensory characteristics of fufu flour ... cassava fufu flour has the highest protein content; this shows the influence of fermentation in .... 24, 48, 72, and 96 h, during the natural fermentation of cassava ...

  15. Effects of fermentation conditions on the production of 4-α ...

    African Journals Online (AJOL)

    ajl yemi

    2011-11-30

    Nov 30, 2011 ... studied the recombinant protein of human IGF-1 in rich and minimal ... recombinant protein A-β-lactamase compared to the medium pH at 7.0. ... shake flask fermentation and provided desired conditions for fermentation in 5 L ..... expression kinetics study in bioreactor, which would help to enhance cell ...

  16. Optimal Control of Beer Fermentation Process Using Differential ...

    African Journals Online (AJOL)

    Optimal Control of Beer Fermentation Process Using Differential Transform Method. ... Journal of Applied Sciences and Environmental Management ... The method of differential transform was used to obtain the solution governing the fermentation process; the system of equation was transformed using the differential ...

  17. In vitro fermentability of differently digested resistant starch preparations

    NARCIS (Netherlands)

    Fässler, C.; Arrigoni, E.; Venema, K.; Brouns, F.; Amadò, R.

    2006-01-01

    The in vitro fermentability of two resistant starch preparations type 2 (RS2) and type 3 (RS3) was investigated using human colonic microbiota. Prior to the fermentation experiments, samples were digested using two in vitro models, a batch (ba) and a dynamic (dy), as well as an in vivo method (il)

  18. Introduction to fermentation technology. Einfuehrung in die Fermentationstechnik

    Energy Technology Data Exchange (ETDEWEB)

    Muttzall, K [Karlsruhe Univ. (T.H.) (Germany). Fakultaet fuer Chemieingenieurwesen

    1993-01-01

    The book is an introduction to industrial fermentation technology, e.g. biological processes for producing ethanol, baker's yeast, single-cell protein, and penicillin. In spite of all technical process, it is still impossible to describe all details of the behaviour of living cells. The textbook gives an outline of the cost and economic efficiency of fermentation processes. (EF)

  19. Oxygen and diverse nutrients influence the water kefir fermentation process.

    Science.gov (United States)

    Laureys, David; Aerts, Maarten; Vandamme, Peter; De Vuyst, Luc

    2018-08-01

    Eight water kefir fermentation series differing in the presence of oxygen, the nutrient concentration, and the nutrient source were studied during eight consecutive backslopping steps. The presence of oxygen allowed the proliferation of acetic acid bacteria, resulting in high concentrations of acetic acid, and decreased the relative abundance of Bifidobacterium aquikefiri. Low nutrient concentrations resulted in slow water kefir fermentation and high pH values, which allowed the growth of Comamonas testosteroni/thiooxydans. Further, low nutrient concentrations favored the growth of Lactobacillus hilgardii and Dekkera bruxellensis, whereas high nutrient concentrations favored the growth of Lactobacillus nagelii and Saccharomyces cerevisiae. Dried figs, dried apricots, and raisins resulted in stable water kefir fermentation. Water kefir fermentation with dried apricots resulted in the highest pH and water kefir grain growth, whereas that with raisins resulted in the lowest pH and water kefir grain growth. Further, water kefir fermentation with raisins resembled fermentations with low nutrient concentrations, that with dried apricots resembled fermentations with normal nutrient concentrations, and that with fresh figs or a mixture of yeast extract and peptone resembled fermentations with high nutrient concentrations. Copyright © 2018 Elsevier Ltd. All rights reserved.

  20. Microbiota of Tayohounta, a fermented baobab flavour food of Benin

    NARCIS (Netherlands)

    Chadare, F.J.; Jonkman, J.; Wolkers-Rooijackers, J.C.M.; Nout, M.J.R.; Hounhouigan, J.D.; Zwietering, M.H.

    2011-01-01

    The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process. Microorganisms were enumerated and identified using

  1. Effect of fermentation and drying on cocoa polyphenols.

    Science.gov (United States)

    Albertini, Barbara; Schoubben, Aurélie; Guarnaccia, Davide; Pinelli, Filippo; Della Vecchia, Mirco; Ricci, Maurizio; Di Renzo, Gian Carlo; Blasi, Paolo

    2015-11-18

    Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable. To this aim, a field investigation on the effect of fermentation and natural drying on fine flavor National cocoa (cacao Nacional) was performed. Cocoa seeds were fermented for 6 days and, every day, samples were sun-dried and analyzed for polyphenol content and antioxidant power. During the first 2 days of fermentation, Folin-Ciocalteu and FRAP tests evidenced a significant reduction of polyphenol content and antioxidant capacity, respectively. Changes during the following days of fermentation were less significant. Epicatechin, the most studied member of the catechin family, followed a similar pathway of degradation. Data confirmed the high impact of fermentation and drying on cocoa seed polyphenols. Fermentation and drying are, on the one hand, necessary to obtain cocoa flavor and palatability but, on the other hand, are responsible for greatly compromising polyphenol content. To obtain high-polyphenol-content cocoa, the existing fermentation, drying, and manufacturing protocols should be scientifically reviewed to understand and modify the critical steps.

  2. Optimal Control of Beer Fermentation Process Using Differential ...

    African Journals Online (AJOL)

    ADOWIE PERE

    ABSTRACT: In this paper, the mathematical model of batch fermentation process of ethanol was formulated. The method of differential transform was used to obtain the solution governing the fermentation process; the system of equation was transformed using the differential transform method. The result obtained from the ...

  3. Effect of fermentation and sterilization on anthocyanins in blueberry.

    Science.gov (United States)

    Nie, Qixing; Feng, Lei; Hu, Jielun; Wang, Sunan; Chen, Haihong; Huang, Xiaojun; Nie, Shaoping; Xiong, Tao; Xie, Mingyong

    2017-03-01

    Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography-mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized-fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  4. Integration of fermentation and cooling crystallisation to produce organic acids

    NARCIS (Netherlands)

    Roa Engel, C.A.

    2010-01-01

    Fermentation products are gaining more attention in the last years due to the fact that the metabolic and genetic engineering field has been developing techniques to enhance fermentation yields and make biochemical processes competitive compared to traditional chemical production. However, as

  5. Saccharomyces cerevisiae expressing bacteriophage endolysins reduce Lactobacillus contamination during fermentation

    Science.gov (United States)

    One of the challenges facing the fuel ethanol industry is the management of bacterial contamination during fermentation. Lactobacillus species are the predominant contaminants that decrease the profitability of biofuel production by reducing ethanol yields and causing “stuck” fermentations, which i...

  6. Breaking the spores of Ganoderma lucidum by fermentation with ...

    African Journals Online (AJOL)

    In this paper, fermentation of G. lucidum with Lactobacillus plantarum was applied to break down the sporoderm. Scanning electron microscope (SEM) was used to characterize the spores. The broken spores were found on the 3rd day and complete breaking on the 5th day of fermentation. Lactic acid, acetic acid and ...

  7. Acceptability of prebiotic fiber-treated whey drink fermented with ...

    African Journals Online (AJOL)

    This work aimed to develop a fermented drink by diversifying the quantities of Lactobacillus acidophilus inoculum and prebiotic fiber in the form of inulin and using the total dry extract of whey and sucrose. After fermentation, the following measurements were made after 0, 7, 14, 21 and 28 days of storage at 6°C: titratable ...

  8. Occurrence and function of yeasts in Asian indigenous fermented foods

    NARCIS (Netherlands)

    Aidoo, K.E.; Nout, M.J.R.; Sarkar, P.K.

    2006-01-01

    In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages

  9. The legend of laphet: A Myanmar fermented tea leaf

    Directory of Open Access Journals (Sweden)

    Thazin Han

    2015-12-01

    Conclusion: Fermentation is the traditional method. Epigallocatechin gallate is a powerful constituent of laphet for human health. Its caffeinated effect is also popular in Myanmar society. This study will contribute to understanding Myanmar fermented tea leaves and spread the legend of laphet around the world.

  10. Lactic acid fermentation from refectory waste: Factorial design analysis

    African Journals Online (AJOL)

    Yomi

    2012-04-12

    Apr 12, 2012 ... method. At the end of the fermentation process, lactic acid exists in the complex medium of fermentation broth that contains whey proteins, biomass, salts and other impurities. Lactic acid is then recovered from this complex medium. Since the high cost of lactic acid purification process limits the utilization of ...

  11. Urea production by yeasts other than Saccharomyces in food fermentation

    NARCIS (Netherlands)

    Wu, Qun; Cui, Kaixiang; Lin, Jianchun; Zhu, Yang; Xu, Yan

    2017-01-01

    Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible

  12. Influence of sodium chloride on wine yeast fermentation performance

    Directory of Open Access Journals (Sweden)

    Stilianos Logothetis

    2010-06-01

    Full Text Available Stilianos Logothetis1, Elias T Nerantzis2, Anna Gioulioti3, Tasos Kanelis2, Tataridis Panagiotis2, Graeme Walker11University of Abertay Dundee, School of Contemporary Sciences, Dundee, Scotland; 2TEI of Athens Department of Oenology and Spirit Technology, Biotechnology and Industrial Fermentations Lab Agiou Spiridonos, Athens, Greece; 3Ampeloiniki SA Industrial Park Thermi, Thessaloniki, GreeceAbstract: This paper concerns research into the influence of salt (sodium chloride on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were conducted in both laboratory-scale and industrial-scale experiments. Preculturing yeasts in elevated levels of sodium chloride, or salt “preconditioning” led to improved fermentation performance. This was manifest by preconditioned yeasts having an improved capability to ferment high-sugar containing media with increased cell viability and with elevated levels of produced ethanol. Salt-preconditioning most likely influenced the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol. These compounds may act to improve cells’ ability to withstand osmostress and ethanol toxicity during fermentations of grape must. Industrial-scale trials using salt-preconditioned yeasts verified the benefit of this novel physiological cell engineering approach to practical winemaking fermentations.Keywords: salt, preconditioning, fermentation performance, Saccharomyces cerevisiae, wine

  13. Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze

    NARCIS (Netherlands)

    Han, B.; Kuijpers, F.A.; Thanh, N.V.; Nout, M.J.R.

    2004-01-01

    Sufu is a fermented cheese-like soybean product in China and Vietnam, obtained by fungal solid-state fermentation of soybean curd (tofu), which results in moulded tofu or 'pehtze'. The final product sufu is obtained by maturing pehtze in a brine containing alcohol and salt during a period of several

  14. The potential for upgrading traditional fermented foods through ...

    African Journals Online (AJOL)

    Administrator

    Fermented foods play an important socio–economic role in developing countries as well as making a major contribution to the protein requirements of natural populations. In general, traditional fermented foods are made under primitive conditions, which result in low yield and poor quality. This paper outlines the present ...

  15. Koji – where East meets West in fermentation

    NARCIS (Netherlands)

    Yang Zhu, Yang; Tramper, J.

    2013-01-01

    Almost all biotechnological processes originate from traditional food fermentations, i.e. the many indigenous processes that can be found already in the written history of thousands of years ago. We still consume many of these fermented foods and beverages on a daily basis today. The evolution of

  16. Health benefits of fermented foods: microbiota and beyond

    NARCIS (Netherlands)

    Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert

    2017-01-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic

  17. Health benefits of fermented foods : microbiota and beyond

    NARCIS (Netherlands)

    Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert

    2017-01-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic

  18. Isolation and characterization of thermotolerant ethanol-fermenting ...

    African Journals Online (AJOL)

    Thermotolerant yeasts, which are expected to be applicable for high-temperature fermentation as an economical process, were isolated from four provinces in Laos. Of these yeasts, five isolates exhibited stronger fermentation abilities in a 16% sugars-containing medium of glucose, sucrose, sugarcane or molasses at 40°C ...

  19. Effects of fermentation and extrusion on the proximate composition ...

    African Journals Online (AJOL)

    The effect of extrusion and fermentation on the proximate composition and organoleptic properties of six combinations (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) of sorghum - soya blend were investigated. A total number of 19 microorganisms were isolated during the fermentation of sorghum-soya extrudates; these ...

  20. Fermentation potentials of Citrus limon and Hibiscus sabdariffa juice ...

    African Journals Online (AJOL)

    This study aimed to determine the fermentation potentials of yeast isolates from Citrus limon and Hibiscus sabdariffa for the fermentation of juice extracts of C. limon and H. sabdariffa. Isolation and morphological studies of yeast cells were carried out by standard protocols. Fourier Transform Infra-red (FT-IR) ...

  1. Effect of Fermentation Methods on the Nutrient Profile and ...

    African Journals Online (AJOL)

    Objective: This study evaluated the effect of fermentation method on the nutrient profile and organoleptic characteristics of African oil bean seed (Pentaclethra macrophylla Benth). Materials and Methods: Dry and mature African oil bean seeds were cleaned, boiled, dehulled, cooked, sliced/pulverized and fermented to ugba ...

  2. Influence of fermentation and cowpea steaming on some quality ...

    African Journals Online (AJOL)

    Fermentation and cowpea steaming can be used to improve the protein quality and quantity of fermented maize dough. In the production of maize-cowpea blends, it is important that the quality characteristics are evaluated to determine their functionality in the products. A 5x4x2x2 factorial experiment with cowpea level, ...

  3. Optimization of Rice Bran Fermentation Conditions Enhanced by ...

    African Journals Online (AJOL)

    The rice bran fermentation conditions for extraction of protein concentrate was enhanced by the use of baker's yeast at optimized conditions using response surface methodology (RSM). A central composite design with three independent variables: fermentation temperature (25 to 35oC), yeast concentration (1 to 5%) and ...

  4. Effect of Fermentation Methods on Chemical and Microbial ...

    African Journals Online (AJOL)

    Mung flours were fermented using spontaneous and backslopping methods for 72 h and microbial analysis over a period of 72 h fermentation was carried out. The samples were subjected to biochemical test, anti-nutrient and selected mineral and vitamin contents evaluation using standard methods. There was a gradual ...

  5. Effect of Natural Fermentation on the Chemical and Nutritional ...

    African Journals Online (AJOL)

    Changes in the chemical and nutritional composition of naturally fermented soy nono were studied at ambient temperature (27 ± 2oC) for 72 h. The differently fermented soy nono samples were collected at 6 h intervals and analysed for chemical, proximate and mineral composition using standard laboratory procedures.

  6. Overcoming bacterial contamination of fuel ethanol fermentations -- alterntives to antibiotics

    Science.gov (United States)

    Fuel ethanol fermentations are not performed under aseptic conditions and microbial contamination reduces yields and can lead to costly "stuck fermentations". Antibiotics are commonly used to combat contaminants, but these may persist in the distillers grains co-product. Among contaminants, it is kn...

  7. Studies on biochemical changes in maize wastes fermented with ...

    African Journals Online (AJOL)

    In an attempt to transform the agricultural waste products of maize cobs and shafts into useful products such as animal feeds and reduce the pollution effects of these wastes during maize seasons, they were fermented using Aspergillus niger for 72 hours. The fermented residues were analyzed with regard to proximate ...

  8. Antibacterial profile of fermented seed extracts of ricinus communis ...

    African Journals Online (AJOL)

    The study was carried out to ascertain the antibacterial properties inherent in fermented seed extracts of Ricinus communis. Dry seeds of R. communis (Castor oil plant) were deshelled, grounded to powder, fermented, and then extracted both with alcohol and water using Soxhlet machine. Different concentrations of the ...

  9. Modelling of the process yields of a whey fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Blakebrough, N; Moresi, M

    1981-01-01

    The biomass yields (y) and COD reduction efficiencies (eta) of a whey fermentation by Kluyveromyces fragilis were studied in a 100-l fermenter at various stirrer speeds and lactose concentrations, and compared to those obtained in 10-l and 15-l fermenters at constant values of the oxygen transfer coefficient (kla) and air velocity. The empirical models previously constructed by using the 15-l fermenter data could be used to predict the yields on the other scales by calculating for each run the 15-l fermenter which would provide the same oxygen transfer coefficient measured by the sulfite method on each fermenter under study. To make this model independent of stirrer speeds used in each generic fermenter, the effect of aeration and mixing was incorporated into an overall parameter (kla) and the values of y and eta were correlated only with temperature, lactose level and kla, since these variables were approximately orthogonal. The validity of this model was finally checked against the yields reported by Wasserman et al. (1961) in a 6-cubic metre fermenter, thus confirming the capability of the model to provide a reliable basis for further scale-up on the production scale. (Refs. 17).

  10. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and ...

  11. The Effects of Technological Modifications on the Fermentation of ...

    African Journals Online (AJOL)

    ... load of borde from all the above treatments. It was found possible to shorten the duration and simplify the technology of borde fermentation with some variations in acceptability. Key Words: food processing; traditional fermentation; cereal beverage, borde; Ethiopia Journal of Food Technology in Africa Vol.9(1) 2004: 3-12 ...

  12. Quality, safety, biofunctionality and fermentation control in soya

    NARCIS (Netherlands)

    Nout, M.J.R.

    2015-01-01

    Fermented soya foods play an important role in the diet and health of a large part of the world population. We will discuss the manufacture and properties of: soya sauce; semi-solid pastes such as miso, doujiang and doenjang; and solid fermented soya foods such as natto, kinema, tempe, sufu and

  13. Effects of fermented soya bean on digestion, absorption and diarrhoea

    NARCIS (Netherlands)

    Kiers, J.L.

    2001-01-01

    For many centuries Asian people have consumed soya beans in various forms of traditional fermented soya bean foods. Major desirable aspects of fermented soya bean foods are their attractive flavour and texture, certain nutritional properties, and possible health promoting effects. This

  14. Recent advances in microbial fermentation for dairy and health

    Science.gov (United States)

    Arendt, Elke; Hill, Colin; Stanton, Catherine; Ross, R Paul

    2017-01-01

    Microbial fermentation has been used historically for the preservation of foods, the health benefits of which have since come to light. Early dairy fermentations depended on the spontaneous activity of the indigenous microbiota of the milk. Modern fermentations rely on defined starter cultures with desirable characteristics to ensure consistency and commercial viability. The selection of defined starters depends on specific phenotypes that benefit the product by guaranteeing shelf life and ensuring safety, texture, and flavour. Lactic acid bacteria can produce a number of bioactive metabolites during fermentation, such as bacteriocins, biogenic amines, exopolysaccharides, and proteolytically released peptides, among others. Prebiotics are added to food fermentations to improve the performance of probiotics. It has also been found that prebiotics fermented in the gut can have benefits that go beyond helping probiotic growth. Studies are now looking at how the fermentation of prebiotics such as fructo-oligosaccharides can help in the prevention of diseases such as osteoporosis, obesity, and colorectal cancer. The potential to prevent or even treat disease through the fermentation of food is a medically and commercially attractive goal and is showing increasing promise. However, the stringent regulation of probiotics is beginning to detrimentally affect the field and limit their application. PMID:28649371

  15. Microbiology of natural fermentation of cowpea and groundnut for ...

    African Journals Online (AJOL)

    Traditionally, locustbean is fermented naturally for dawadawa production. Scarcity of locustbean indicated a need for using other legumes as substitutes for producing dawadawa. The feasibility of using cowpea and groundnut was therefore investigated. The microorganisms associated with natural fermentation of cowpea ...

  16. The microbial diversity of traditional spontaneously fermented lambic beer.

    Directory of Open Access Journals (Sweden)

    Freek Spitaels

    Full Text Available Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.

  17. Does fermented milk possess antihypertensive effect in humans?

    DEFF Research Database (Denmark)

    Usinger, Lotte; Ibsen, Hans; Jensen, Lars T

    2009-01-01

    The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However......, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure......, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions...

  18. Health benefits of fermented foods: microbiota and beyond.

    Science.gov (United States)

    Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J; Hutkins, Robert

    2017-04-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. Advances and perspectives in in vitro human gut fermentation modeling.

    Science.gov (United States)

    Payne, Amanda N; Zihler, Annina; Chassard, Christophe; Lacroix, Christophe

    2012-01-01

    The gut microbiota is a highly specialized organ containing host-specific assemblages of microbes whereby metabolic activity directly impacts human health and disease. In vitro gut fermentation models present an unmatched opportunity of performing studies frequently challenged in humans and animals owing to ethical concerns. Multidisciplinary systems biology analyses supported by '-omics' platforms remain widely neglected in the field of in vitro gut fermentation modeling but are key to advancing the significance of these models. Model-driven experimentation using a combination of in vitro gut fermentation and in vitro human cell models represent an advanced approach in identifying complex host-microbe interactions and niches central to gut fermentation processes. The aim of this review is to highlight the advances and challenges exhibited by in vitro human gut fermentation modeling. Copyright © 2011 Elsevier Ltd. All rights reserved.

  20. [Modeling of lactic acid fermentation of leguminous plant juices].

    Science.gov (United States)

    Shurkhno, R A; Validov, Sh Z; Boronin, A M; Naumova, R P

    2006-01-01

    Lactic acid fermentation of leguminous plant juices was modeled to provide a comparative efficiency assessment of the previously selected strains of lactic acid bacteria as potential components of starter cultures. Juices of the legumes fodder galega, red clover, and alfalfa were subjected to lactic acid fermentation in 27 variants of experiment. Local strains (Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, and Lactobacillus sp. RS 4) and the collection strain Lactobacillus plantarum BS 933 appeared the most efficient (with reference to the rate and degree of acidogenesis, ratio of lactic and acetic acids, and dynamics of microflora) in fermenting fodder galega juice; Lactobacillus sp. RS 1, Lactobacillus sp. RS 2, Lactobacillus sp. RS 3, Lactobacillus sp. RS 4, and L. plantarum BS 933 were the most efficient for red clover juice. Correction of alfalfa juice fermentation using the tested lactic acid bacterial strains appeared inefficient, which is explainable by its increased protein content and a low level of the acids produced during fermentation.

  1. Computer evaluation of the results of batch fermentations

    Energy Technology Data Exchange (ETDEWEB)

    Nyeste, L; Sevella, B

    1980-01-01

    A useful aid to the mathematical modeling of fermentation systems, for the kinetic evaluation of batch fermentations, is described. The generalized logistic equation may be used to describe the growth curves, substrate consumption, and product formation. A computer process was developed to fit the equation to experimental points, automatically determining the equation constants on the basis of the iteration algorithm of the method of non-linear least squares. By fitting the process to different master programs of various fermentations, the complex kinetic evaluation of fermentations becomes possible. Based on the analysis easily treatable generalized logistic equation, it is possible to calculate by computer different kinetic characteristics, e.g. rates, special rates, yields, etc. The possibility of committing subjective errors was reduced to a minimum. Employment of the method is demonstrated on some fermentation processes and problems arising in the course of application are discussed.

  2. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

    Science.gov (United States)

    Plengvidhya, Vethachai; Breidt, Fredrick; Lu, Zhongjing; Fleming, Henry P

    2007-12-01

    Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

  3. The microbial diversity of traditional spontaneously fermented lambic beer.

    Science.gov (United States)

    Spitaels, Freek; Wieme, Anneleen D; Janssens, Maarten; Aerts, Maarten; Daniel, Heide-Marie; Van Landschoot, Anita; De Vuyst, Luc; Vandamme, Peter

    2014-01-01

    Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentation, over 2000 bacterial and yeast isolates were obtained and identified. Although minor variations in the microbiota between casks and batches and a considerable species diversity were found, a characteristic microbial succession was identified. This succession started with a dominance of Enterobacteriaceae in the first month, which were replaced at 2 months by Pediococcus damnosus and Saccharomyces spp., the latter being replaced by Dekkera bruxellensis at 6 months fermentation duration.

  4. Use of milk-based kombucha inoculum for milk fermentation

    Directory of Open Access Journals (Sweden)

    Kolarov Ljiljana A.

    2009-01-01

    Full Text Available In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v of milk-based kombucha inoculum.

  5. Influence of black tea concentrate on kombucha fermentation

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2006-01-01

    Full Text Available Kombucha is cultivated on substrates prepared with different concentrations of black tea and substrate obtained by diluting a substrate with highest concentration of black tea with cold tap water. Qualify of produced beverages is compared with the beverage obtained in traditional fermentation of 1.5 g/L of black tea, sweetened with 70 g/L of sucrose. Inoculation was performed with 10% (v/v of fermentation liquid from previous process, and the fermentation was carried out at 28°C under aerobic conditions, for ten days. Process of fermentation was monitored by following pH, total acids. D-gluconic acid and caffeine content. Beverages obtained in fermentation with diluted black tea concentrate had similar amounts of investigated metabolites compared with traditional one. Use of diluted black tea concentrate as a substrate needs the shorter time for the substrate preparation, which significantly saves energy.

  6. Aeration-Controlled Formation of Acid in Heterolactic Fermentations

    DEFF Research Database (Denmark)

    Adler-Nissen, Jens

    1994-01-01

    fermentation processes should be analyzed as fed-batch fermentations with oxygen as the limiting substrate. Addition of fructose in limited amounts leads to the formation of one half mole of acetic acid for each mole fructose, thus offering an alternative mechanism for controlling acetic acid formation.......Controlled aeration of Leuconostoc mesenteroides was studied as a possible mechanism for control of the formation of acetic acid, a metabolite of major influence on the taste of lactic fermented foods. Fermentations were carried out in small scale in a medium in which growth was limited...... by the buffer capacity only. Ethanol and acetic acid formed during the fermentation were analyzed by rapid head space gas chromatography, and the ratio of the molar concentrations of these two volatiles quantitatively predicted the balance between the formation of acetic acid and lactic acid. The oxygen...

  7. Accelerated fermentation of cheese whey. Developing the system

    Energy Technology Data Exchange (ETDEWEB)

    Bechtle, R M; Claydon, T J

    1971-01-01

    A system for accelerated fermentation of cheese wheys requires a mixed yeast and lactose-fermenting bacterial culture. The air flow required (110 ml/min/1./1% of lactose) was proportional to the concentration of wheys in the media. Yeast cell-mass production by accelerated fermentation was equal to or greater than the whey concentration factor when compared with yeast production of single yeast strain production on unconcentrated wheys. Generally, on triple strength wheys, yeast production was approximately 1 lb/gallon of medium. Fermentation media formulas were developed with whey analysis, shake culture, and fermentor trials. The formula used with a specific whey must be adequate to supplement the mineral deficiencies in the whey and to provide trace elements and nutrients essential for maximum microbial growth. High-rate aeration was required for both respiration of the microbial culture and to purge the ferment of volatile metabolites, whose presence depressed microbial cell synthesis.

  8. Chemical oxygen demand reduction in a whey fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Moresi, M; Colicchio, A; Sansovini, F; Sebastiani, E

    1980-01-01

    The efficiency of COD reduction in the fermentation of whey by Kluyveromyces fragilis IMAT 1872 was studied at various temperatures, lactose concentrations, air dilution ratios, and stirring speeds. Two different optimal sets of these variables were found according to whether the objective was the production of cell mass or the reduction of COD. The 2 sets were then compared to establish a strategy for the industrial development of this fermentation process. The experimental efficiencies of COD removal were submitted to analysis in a composite design. Only the O2 transfer coefficient factor and the stripping factor were significant. Therefore, the observations were fitted with a quadratic expression by using only these factors: the mean std. error was <6%. The yield of cells varied in this fermentation, but this parameter may be particularly useful for analyzing and optimizing any fermentation process when the culture medium is a mixture of carbohydrates or the main substrate is fully utilized during the initial stages of fermentation.

  9. Lactic acid fermentation of cassava dough into agbelima.

    Science.gov (United States)

    Amoa-Awua, W K; Appoh, F E; Jakobsen, M

    1996-08-01

    The souring of cassava dough during fermentation into the fermented cassava meal, agbelima, was investigated. Four different types of traditional inocula were used to ferment the dough and increases in titrable acidity expressed as lactic acid from 0.31-0.38 to 0.78-0.91% (w/w) confirmed the fermentation to be a process of acidification. The microflora of all inocula and fermenting dough contained high counts of lactic acid bacteria, 10(8)-10(9) cfu/g in all inocula and 10(7)-10(8), 10(8)-10(9) and 10(9) cfu/g at 0, 24 and 48 h in all fermentations. Lactobacillus plantarum was the dominant species of lactic acid bacteria during all types of fermentation accounting for 51% of 171 representative isolates taken from various stages of fermentation. Other major lactic acid bacteria found were Lactobacillus brevis, 16%, Leuconostoc mesenteroides, 15% and some cocci including Streptococcus spp. whose numbers decreased with fermentation time. The lactic acid bacteria were responsible for the souring of agbelima through the production of lactic acid. All L. plantarum, L. brevis and L. mesenteroides isolates examined demonstrated linamarase as well as other enzymatic activities but did not possess tissue degrading enzymes like cellulase, pectin esterase and polygalacturonase. The aroma profile of agbelima did not vary with the type of inoculum used and in all samples the build-up of aroma compounds were dominated by a non-identified low molecular weight alcohol, 1-propanol, isoamyl alcohol, ethyl acetate, 3-methyl-1-butanol and acetoin. Substantial reductions occurred in the levels of cyanogenic compounds present in cassava during fermentation into agbelima and detoxification was enhanced by the use of inoculum.

  10. Nitrifying aerobic granular sludge fermentation for releases of carbon source and phosphorus: The role of fermentation pH.

    Science.gov (United States)

    Zou, Jinte; Pan, Jiyang; He, Hangtian; Wu, Shuyun; Xiao, Naidong; Ni, Yongjiong; Li, Jun

    2018-07-01

    The effect of fermentation pH (uncontrolled, 4 and 10) on the releases of carbon source and phosphorus from nitrifying aerobic granular sludge (N-AGS) was investigated. Meanwhile, metal ion concentration and microbial community characterization were explored during N-AGS fermentation. The results indicated that N-AGS fermentation at pH 10 significantly promoted the releases of soluble chemical oxygen demand (SCOD) and total volatile fatty acids (TVFAs). However, SCOD and TVFA released from N-AGS were inhibited at pH 4. Moreover, acidic condition promoted phosphorus release (mainly apatite) from N-AGS during anaerobic fermentation. Nevertheless, alkaline condition failed to increase phosphorus concentration due to the formation of chemical-phosphate precipitates. Compared with the previously reported flocculent sludge fermentation, N-AGS fermentation released more SCOD and TVFAs, possibly due to the greater extracellular polymeric substances content and some hydrolytic-acidogenic bacteria in N-AGS. Therefore, N-AGS alkaline fermentation facilitated the carbon source recovery, while N-AGS acidic fermentation benefited the phosphorus recovery. Copyright © 2018. Published by Elsevier Ltd.

  11. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

    NARCIS (Netherlands)

    Zheng, X.; Yan, Z.; Nout, M.J.R.; Smid, E.J.; Zwietering, M.H.; Boekhout, T.; Han, J.S.; Han, B.

    2014-01-01

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal–pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

  12. Microbiota dynamics related to environmental conditions during the fermentative production of Fen-Daqu, a Chinese industrial fermentation starter

    NARCIS (Netherlands)

    Zheng, Xiao-Wei; Yan, Zheng; Nout, M J Robert; Smid, Eddy J; Zwietering, Marcel H; Boekhout, Teun; Han, Jian-Shu; Han, Bei-Zhong

    2014-01-01

    Chinese Daqu is used as a starter for liquor and vinegar fermentations. It is produced by solid state fermentation of cereal-pulse mixtures. A succession of fungi, lactic acid bacteria and Bacillus spp. was observed during the production of Daqu. Mesophilic bacteria followed by fungi, dominated the

  13. Citric acid fermentation medium from sugar waste

    Energy Technology Data Exchange (ETDEWEB)

    Asai, S.; Yarita, K.; Uchio, R.; Kikuchi, K.

    1977-11-02

    Wastes from a sugar refinery are hydrolyzed to yield fructose and glucose; a part of the fructose is removed from the hydrolyzate by treating with lime and the remaining hydrolyzate is used as a C source for citric acid fermentation. Thus, 1 kg beet molasses was dissolved in 2.5 L water, adjusted to pH 1.5, hydrolyzed at 60/sup 0/ for 4 h, neutralized with Ca(OH)/sub 2/, and the precipitate was removed. The hydrolyzate was cooled to 0/sup 0/, mixed with a solution containing 205 g Ca(OH)/sub 2/, seeded with fructose, and allowed to stand. The precipitate was suspended in cold water, neutralized with H/sub 2/SO/sub 4/, and filtered to obtain a solution containing 169 g fructose and 6.3 g glucose. The filtrate from the Ca(OH)/sub 2/ precipitation was neutralized with H/sub 2/SO/sub 4/ and removal of precipitate yielded a solution containing 87 g fructose and 220 g glucose, which was used as a C source for citric acid fermentation with Aspergillus niger AJ7015.

  14. Kefir: a multifaceted fermented dairy product.

    Science.gov (United States)

    Nielsen, Barbara; Gürakan, G Candan; Unlü, Gülhan

    2014-12-01

    Kefir is a fermented dairy beverage produced by the actions of the microflora encased in the "kefir grain" on the carbohydrates in the milk. Containing many bacterial species already known for their probiotic properties, it has long been popular in Eastern Europe for its purported health benefits, where it is routinely administered to patients in hospitals and recommended for infants and the infirm. It is beginning to gain a foothold in the USA as a healthy probiotic beverage, mostly as an artisanal beverage, home fermented from shared grains, but also recently as a commercial product commanding shelf space in retail establishments. This is similar to the status of yogurts in the 1970s when yogurt was the new healthy product. Scientific studies into these reported benefits are being conducted into these health benefits, many with promising results, though not all of the studies have been conclusive. Our review provides an overview of kefir's structure, microbial profile, production, and probiotic properties. Our review also discusses alternative uses of kefir, kefir grains, and kefiran (the soluble polysaccharide produced by the organisms in kefir grains). Their utility in wound therapy, food additives, leavening agents, and other non-beverage uses is being studied with promising results.

  15. Linearizing control of continuous anaerobic fermentation processes

    Energy Technology Data Exchange (ETDEWEB)

    Babary, J.P. [Centre National d`Etudes Spatiales (CNES), 31 - Toulouse (France). Laboratoire d`Analyse et d`Architecture des Systemes; Simeonov, I. [Institute of Microbiology, Bulgarian Academy of Sciences (Bulgaria); Ljubenova, V. [Institute of Control and System Research, BAS (Country unknown/Code not available); Dochain, D. [Universite Catholique de Louvain (UCL), Louvain-la-Neuve (Belgium)

    1997-09-01

    Biotechnological processes (BTP) involve living organisms. In the anaerobic fermentation (biogas production process) the organic matter is mineralized by microorganisms into biogas (methane and carbon dioxide) in the absence of oxygen. The biogas is an additional energy source. Generally this process is carried out as a continuous BTP. It has been widely used in life process and has been confirmed as a promising method of solving some energy and ecological problems in the agriculture and industry. Because of the very restrictive on-line information the control of this process in continuous mode is often reduced to control of the biogas production rate or the concentration of the polluting organic matter (de-pollution control) at a desired value in the presence of some perturbations. Investigations show that classical linear controllers have good performances only in the linear zone of the strongly non-linear input-output characteristics. More sophisticated robust and with variable structure (VSC) controllers are studied. Due to the strongly non-linear dynamics of the process the performances of the closed loop system may be degrading in this case. The aim of this paper is to investigate different linearizing algorithms for control of a continuous non-linear methane fermentation process using the dilution rate as a control action and taking into account some practical implementation aspects. (authors) 8 refs.

  16. Fermented probiotic beverages based on acid whey.

    Science.gov (United States)

    Skryplonek, Katarzyna; Jasińska, Małgorzata

    2015-01-01

    Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  17. Decontamination of biological ferment by gamma radiation

    International Nuclear Information System (INIS)

    Sabundjian, Ingrid T.; Salum, Debora C.; Silva, Priscila V.; Furgeri, Camilo; Duarte, Renato; Villavicencio, Anna Lucia C.H.

    2007-01-01

    Biological ferment is a product obtained from pure yeast (Saccharomyces cerevisiae) culture by a suitable technological process and employed to increase the size and porosity of the baker's products. Foods containing high microorganisms count indicate that Good Manufacturing Practices were not applied. The aim of this study was to observe the viability of Dry Biological Ferment after the radiation process using different doses of 60 Co gamma rays and different storage times. Dry baker's yeast Saccharomyces cerevisiae samples were purchased from a local supermarket in Sao Paulo (Brazil) and irradiated at IPEN in a Gammacell source at 0.5, 1.0, 2.0 and 3.0 kGy doses (dose-rate of 3.51 kGy/h) at room temperature (25 deg C). The fluorescent method was performed to observe the viability of yeast cells. The viability decrease with the increase of the radiation dose, as shown: the amount of the viable cell found in the non-irradiated samples (control) at 0 day was 87.2%; 30 days 67.7%; 60 days 77.4% and 90 days 60.1%. With 1.0 kGy at 0 day was 61.4%; 30 days 22.7%; 60 days 56.9% and 90 days 24.2%. With 3.0 kGy at 0 day was 57.00%; at the next periods the most of the cells become not viable. (author)

  18. Marine biomass power plant using methane fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Matsui, T.; Saito, H.; Amano, T.; Sugawara, H.; Seki, T.; Abe, T. [Technology Research Inst., Tokyo Gas Co. Ltd., Tokyo (Japan)

    2004-07-01

    This study presented an effective way to produce biogas from the large quantities of seaweed waste in Japan. A large-scale marine biomass pilot plant was built to produce biogas from marine biomass. Methane fermentation was the process used to produce biogas from Laminaria sp. The maximum treating capacity of the pilot plant is 1 ton of seaweed per day. The pilot plant includes a pretreatment facility, fermentation, biogas storage and power generation. The maximum methane yield from the biomass plant is 22 cubic ton-seaweed. The purified biogas has generated 10 kW of electricity and 23 kW of heat. The biogas was also mixed with natural gas for use in a gas engine generator. The engine operation remained stable despite changes in quantity and composition of the collected biogas caused by changes with the source of biomass and sea conditions. The thermal efficiency of the gas engine running on mixed biogas and natural gas was more than 10 per cent higher than an engine running on biogas fuel alone. 4 refs., 2 tabs., 3 figs.

  19. Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation

    DEFF Research Database (Denmark)

    Kemsawasd, Varongsiri; Monteiro Lomba Viana, Tiago; Ardö, Ylva

    2015-01-01

    -Saccharomyces yeast species (Lachancea thermotolerans, Metschnikowia pulcherrima, Hanseniaspora uvarum and Torulaspora delbrueckii) was investigated during alcoholic fermentation. Briefly, the N-sources with beneficial effects on all performance parameters (or for the majority of them) for each yeast species were...... for L. thermotolerans, H. uvarum and M. pulcherrima, single amino acids affected growth and fermentation performance to the same extent as the mixtures. Moreover, we found groups of N-sources with similar effects on the growth and/or fermentation performance of two or more yeast species. Finally...... species under oxygen-limited conditions, which, in turn, may be used to, e.g. optimize growth and fermentation performance of the given yeast upon N-source supplementation during wine fermentations....

  20. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.

    Science.gov (United States)

    Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C

    2017-01-01

    Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H 2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the effects of fungicides on yeast during fermentation. The present study explored the effects of three fungicides: elemental sulfur (S 0 ) (known to result in increased H 2 S in wine); fenbuconazole (used in orchards but not vineyards); and fludioxonil (used in post-harvest storage of apples). Only S 0 led to increased H 2 S production. Fenbuconazole (≥0.2 mg L -1 ) resulted in a decreased fermentation rate and increased residual sugar. An interactive effect of yeast assimilable nitrogen (YAN) concentration and fenbuconazole was observed such that increasing the YAN concentration alleviated the negative effects of fenbuconazole on fermentation kinetics. Cidermakers should be aware that residual fenbuconazole (as low as 0.2 mg L -1 ) in apple juice may lead to stuck fermentation, especially when the YAN concentration is below 250 mg L -1 . These results indicate that fermentation problems attributed to low YAN may be caused or exacerbated by additional factors such as fungicide residues, which have a greater impact on fermentation performance under low YAN conditions. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

  1. Fermented foods, neuroticism, and social anxiety: An interaction model.

    Science.gov (United States)

    Hilimire, Matthew R; DeVylder, Jordan E; Forestell, Catherine A

    2015-08-15

    Animal models and clinical trials in humans suggest that probiotics can have an anxiolytic effect. However, no studies have examined the relationship between probiotics and social anxiety. Here we employ a cross-sectional approach to determine whether consumption of fermented foods likely to contain probiotics interacts with neuroticism to predict social anxiety symptoms. A sample of young adults (N=710, 445 female) completed self-report measures of fermented food consumption, neuroticism, and social anxiety. An interaction model, controlling for demographics, general consumption of healthful foods, and exercise frequency, showed that exercise frequency, neuroticism, and fermented food consumption significantly and independently predicted social anxiety. Moreover, fermented food consumption also interacted with neuroticism in predicting social anxiety. Specifically, for those high in neuroticism, higher frequency of fermented food consumption was associated with fewer symptoms of social anxiety. Taken together with previous studies, the results suggest that fermented foods that contain probiotics may have a protective effect against social anxiety symptoms for those at higher genetic risk, as indexed by trait neuroticism. While additional research is necessary to determine the direction of causality, these results suggest that consumption of fermented foods that contain probiotics may serve as a low-risk intervention for reducing social anxiety. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  2. Wastewater recycling technology for fermentation in polyunsaturated fatty acid production.

    Science.gov (United States)

    Song, Xiaojin; Ma, Zengxin; Tan, Yanzhen; Zhang, Huidan; Cui, Qiu

    2017-07-01

    To reduce fermentation-associated wastewater discharge and the cost of wastewater treatment, which further reduces the total cost of DHA and ARA production, this study first analyzed the composition of wastewater from Aurantiochytrium (DHA) and Mortierella alpina (ARA) fermentation, after which wastewater recycling technology for these fermentation processes was developed. No negative effects of DHA and ARA production were observed when the two fermentation wastewater methods were cross-recycled. DHA and ARA yields were significantly inhibited when the wastewater from the fermentation process was directly reused. In 5-L fed-batch fermentation experiments, using this cross-recycle technology, the DHA and ARA yields were 30.4 and 5.13gL -1 , respectively, with no significant changes (P>0.05) compared to the control group, and the water consumption was reduced by half compared to the traditional process. Therefore, this technology has great potential in industrial fermentation for polyunsaturated fatty acid production. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. Induction of simultaneous and sequential malolactic fermentation in durian wine.

    Science.gov (United States)

    Taniasuri, Fransisca; Lee, Pin-Rou; Liu, Shao-Quan

    2016-08-02

    This study represented for the first time the impact of malolactic fermentation (MLF) induced by Oenococcus oeni and its inoculation strategies (simultaneous vs. sequential) on the fermentation performance as well as aroma compound profile of durian wine. There was no negative impact of simultaneous inoculation of O. oeni and Saccharomyces cerevisiae on the growth and fermentation kinetics of S. cerevisiae as compared to sequential fermentation. Simultaneous MLF did not lead to an excessive increase in volatile acidity as compared to sequential MLF. The kinetic changes of organic acids (i.e. malic, lactic, succinic, acetic and α-ketoglutaric acids) varied with simultaneous and sequential MLF relative to yeast alone. MLF, regardless of inoculation mode, resulted in higher production of fermentation-derived volatiles as compared to control (alcoholic fermentation only), including esters, volatile fatty acids, and terpenes, except for higher alcohols. Most indigenous volatile sulphur compounds in durian were decreased to trace levels with little differences among the control, simultaneous and sequential MLF. Among the different wines, the wine with simultaneous MLF had higher concentrations of terpenes and acetate esters while sequential MLF had increased concentrations of medium- and long-chain ethyl esters. Relative to alcoholic fermentation only, both simultaneous and sequential MLF reduced acetaldehyde substantially with sequential MLF being more effective. These findings illustrate that MLF is an effective and novel way of modulating the volatile and aroma compound profile of durian wine. Copyright © 2016 Elsevier B.V. All rights reserved.

  4. Cocoa pulp in beer production: Applicability and fermentative process performance.

    Science.gov (United States)

    Nunes, Cassiane da Silva Oliveira; de Carvalho, Giovani Brandão Mafra; da Silva, Marília Lordêlo Cardoso; da Silva, Gervásio Paulo; Machado, Bruna Aparecida Souza; Uetanabaro, Ana Paula Trovatti

    2017-01-01

    This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

  5. Quality of Bread Supplemented with Antrodia
salmonea-Fermented Grains

    Science.gov (United States)

    Chien, Rao-Chi; Ulziijargal, Enkhjargal

    2016-01-01

    Summary Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7% of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis) of adenosine (0.92–1.96 µg/g), ergosterol (24.53–30.12 µg/g), ergothioneine (2.16–3.18 µg/g) and γ-aminobutyric acid (2.20–2.45 µg/g). In addition, bread supplemented with mycelium contained lovastatin (0.43 µg/g). White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects. PMID:27904408

  6. Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation

    Science.gov (United States)

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie

    2013-01-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation. PMID:24056467

  7. Cocoa pulp in beer production: Applicability and fermentative process performance.

    Directory of Open Access Journals (Sweden)

    Cassiane da Silva Oliveira Nunes

    Full Text Available This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52, belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil, and a commercial strain of ale yeast (Safale S-04 Belgium were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

  8. EFFECT OF TEMPERATURE ON THE PROCESS OF BEER PRIMARY FERMENTATION

    Directory of Open Access Journals (Sweden)

    Miriam Solgajová

    2013-02-01

    Full Text Available Beer is a very popular and widespread drink worldwide. Beer may be defined as a foamy alcoholic drink aerated by carbon dioxide that is formed during fermentation. Sensorial and analytical character of beer is mainly formed during process of primary fermentation. Our work has monitored the influence of temperature of fermentation substrate on the process of primary fermentation during beer production. Obtained values of temperature and apparent extract out of four brews of 10% light hopped wort has been recorded, during the process of primary fermentation carried out in mini brewery of SPU. We have compared our results with theoretical values of primary fermentation process commonly achieved in conditions of industrial breweries. It was found out that our results differ in some ways, moreover they exceed theoretically given values which was caused due to different construction of mini brewery fermentation tank in comparison with industrial brewery technologies. Beer produced in mini brewery of SPU showed in sensorial tests very good quality without any strange odour and any strange taste.

  9. The impact of yeast fermentation on dough matrix properties.

    Science.gov (United States)

    Rezaei, Mohammad N; Jayaram, Vinay B; Verstrepen, Kevin J; Courtin, Christophe M

    2016-08-01

    Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry. © 2015 Society of Chemical Industry.

  10. Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.

    Science.gov (United States)

    Aslankoohi, Elham; Zhu, Bo; Rezaei, Mohammad Naser; Voordeckers, Karin; De Maeyer, Dries; Marchal, Kathleen; Dornez, Emmie; Courtin, Christophe M; Verstrepen, Kevin J

    2013-12-01

    The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains during bread dough fermentation. Our results show that regardless of the genetic background, all three strains exhibit similar changes in expression patterns. At the onset of fermentation, expression of glucose-regulated genes changes dramatically, and the osmotic stress response is activated. The middle fermentation phase is characterized by the induction of genes involved in amino acid metabolism. Finally, at the latest time point, cells suffer from nutrient depletion and activate pathways associated with starvation and stress responses. Further analysis shows that genes regulated by the high-osmolarity glycerol (HOG) pathway, the major pathway involved in the response to osmotic stress and glycerol homeostasis, are among the most differentially expressed genes at the onset of fermentation. More importantly, deletion of HOG1 and other genes of this pathway significantly reduces the fermentation capacity. Together, our results demonstrate that cells embedded in a solid matrix such as bread dough suffer severe osmotic stress and that a proper induction of the HOG pathway is critical for optimal fermentation.

  11. Simulation and optimization of continuous extractive fermentation with recycle system

    Science.gov (United States)

    Widjaja, Tri; Altway, Ali; Rofiqah, Umi; Airlangga, Bramantyo

    2017-05-01

    Extractive fermentation is continuous fermentation method which is believed to be able to substitute conventional fermentation method (batch). The recovery system and ethanol refinery will be easier. Continuous process of fermentation will make the productivity increase although the unconverted sugar in continuous fermentation is still in high concentration. In order to make this process more efficient, the recycle process was used. Increasing recycle flow will enhance the probability of sugar to be re-fermented. However, this will make ethanol enter fermentation column. As a result, the accumulated ethanol will inhibit the growth of microorganism. This research aims to find optimum conditions of solvent to broth ratio (S:B) and recycle flow to fresh feed ratio in order to produce the best yield and productivity. This study employed optimization by Hooke Jeeves method using Matlab 7.8 software. The result indicated that optimum condition occured in S: B=2.615 and R: F=1.495 with yield = 50.2439 %.

  12. Mathematical models of ABE fermentation: review and analysis.

    Science.gov (United States)

    Mayank, Rahul; Ranjan, Amrita; Moholkar, Vijayanand S

    2013-12-01

    Among different liquid biofuels that have emerged in the recent past, biobutanol produced via fermentation processes is of special interest due to very similar properties to that of gasoline. For an effective design, scale-up, and optimization of the acetone-butanol-ethanol (ABE) fermentation process, it is necessary to have insight into the micro- and macro-mechanisms of the process. The mathematical models for ABE fermentation are efficient tools for this purpose, which have evolved from simple stoichiometric fermentation equations in the 1980s to the recent sophisticated and elaborate kinetic models based on metabolic pathways. In this article, we have reviewed the literature published in the area of mathematical modeling of the ABE fermentation. We have tried to present an analysis of these models in terms of their potency in describing the overall physiology of the process, design features, mode of operation along with comparison and validation with experimental results. In addition, we have also highlighted important facets of these models such as metabolic pathways, basic kinetics of different metabolites, biomass growth, inhibition modeling and other additional features such as cell retention and immobilized cultures. Our review also covers the mathematical modeling of the downstream processing of ABE fermentation, i.e. recovery and purification of solvents through flash distillation, liquid-liquid extraction, and pervaporation. We believe that this review will be a useful source of information and analysis on mathematical models for ABE fermentation for both the appropriate scientific and engineering communities.

  13. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  14. Spontaneous Food Fermentations and Potential Risks for Human Health

    Directory of Open Access Journals (Sweden)

    Vittorio Capozzi

    2017-09-01

    Full Text Available Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters, starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.

  15. Quality of Bread Supplemented with Antrodia salmonea-Fermented Grains

    Directory of Open Access Journals (Sweden)

    Rao-Chi Chien

    2016-01-01

    Full Text Available Fermented grains of buckwheat, oat, embryo rice and wheat, which were prepared by solid-state fermentation with Antrodia salmonea, and the mycelium was used to substitute 7 % of wheat flour to make bread. No difference in proximate composition, texture profile and contents of non-volatile taste components was observed among bread samples. White bread and bread supplemented with mycelium and fermented grains looked different. Bread supplemented with fermented grains had similar thermal properties, which differed from those of white bread and bread supplemented with mycelium. Bread supplemented with fermented grains contained substantial mass fractions (on dry mass basis of adenosine (0.92–1.96 μg/g, ergosterol (24.53–30.12 μg/g, ergothioneine (2.16–3.18 μg/g and γ-aminobutyric acid (2.20–2.45 μg/g. In addition, bread supplemented with mycelium contained lovastatin (0.43 μg/g. White bread and bread supplemented with fermented grains had similar sensory results. Overall, fermented grains could be incorporated into bread to provide beneficial effects.

  16. Studies on bio-hydrogen production of different biomass fermentation types using molasses wastewater as substrate

    Energy Technology Data Exchange (ETDEWEB)

    Liu, K.; Jiao, A.Y.; Rao, P.H. [Northeast Forestry Univ., Harbin (China). School of Forestry; Li, Y.F. [Northeast Forestry Univ., Harbin (China). School of Forestry; Shanghai Univ. Engineering, Shanghai (China). College of Chemistry and Chemical Engineering; Li, W. [Beijing Normal Univ., Beijing (China)

    2010-07-01

    Anaerobic fermentation technology was used to treat molasses wastewater. This study compared the hydrogen production capability of different fermentation types involving dark fermentation hydrogen production. The paper discussed the experiment including the results. It was found that the fermentation type changed by changing engineered control parameters in a continuous stirred tank reactor (CSTR). It was concluded that ethanol-type fermentation resulted in the largest hydrogen production capability, while butyric acid-type fermentation took second place followed by propionic acid-type fermentation.

  17. Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition

    Science.gov (United States)

    Kim, Seong Yeong

    2017-01-01

    Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above 109 CFU/mL. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed 108 CFU/mL in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar (1,909.76 μg/mL), reducing sugar (564.00 μg/mL, Pkale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers. PMID:29043222

  18. Some microbiological aspects of cassava fermentation with emphasis on detoxification of the fermented end-product

    International Nuclear Information System (INIS)

    Okafor, N.

    1990-01-01

    The search undertaken in this study was for microbial strains able to produce amylase and linamarase simultaneously. A total of 46 organisms (mainly yeasts) were isolated from garri production environments and eighteen more representative isolates were selected for screening. The highest production fo the above enzymes has been found with the yeast strain identified as Saccharomyces sp. Inoculation of this into the cassava mash led to a dramatic reduction of cyanide in the fermenting pulp: 73,4% and 69,2% reduction when compared with controls after 24 and 48 hours of fermentation respectively. The cyanide content of the fermented end-product derived from the inoculated mash was 60,8% and 24% less than in the control after 24 and 48 hours. Preliminary experiments with X-ray radiation of the yeast did not show a sufficient increase in the enzymatic activities of the mutants obtained but only a slight increase in the linamarase production was noticed in mutants derived from irradiation. (author). 27 refs, 9 tabs

  19. Vinegar rice (Oryza sativa L. produced by a submerged fermentation process from alcoholic fermented rice

    Directory of Open Access Journals (Sweden)

    Wilma Aparecida Spinosa

    2015-03-01

    Full Text Available Considering the limited availability of technology for the production of rice vinegar and also due to the potential consumer product market, this study aimed to use alcoholic fermented rice (rice wine (Oryza sativa L. for vinegar production. An alcoholic solution with 6.28% (w/v ethanol was oxidized by a submerged fermentation process to produce vinegar. The process of acetic acid fermentation occurred at 30 ± 0.3°C in a FRINGS® Acetator (Germany for the production of vinegar and was followed through 10 cycles. The vinegar had a total acidity of 6.85% (w/v, 0.17% alcohol (w/v, 1.26% (w/v minerals and 1.78% (w/v dry extract. The composition of organic acids present in rice vinegar was: cis-aconitic acid (6 mg/L, maleic acid (3 mg/L, trans-aconitic acid (3 mg/L, shikimic + succinic acid (4 mg/L, lactic acid (300 mg/L, formic acid (180 mg/L, oxalic acid (3 mg/L, fumaric acid (3 mg/L and itaconic acid (1 mg/L.

  20. Effect of surfactants on separate hydrolysis fermentation and simultaneous saccharification fermentation of pretreated lodgepole pine.

    Science.gov (United States)

    Tu, Maobing; Zhang, Xiao; Paice, Mike; McFarlane, Paul; Saddler, Jack N

    2009-01-01

    The effects of surfactants addition on enzymatic hydrolysis and subsequent fermentation of steam exploded lodgepole pine (SELP) and ethanol pretreated lodgepole pine (EPLP) were investigated in this study. Supplementing Tween 80 during cellulase hydrolysis of SELP resulted in a 32% increase in the cellulose-to-glucose yield. However, little improvement was obtained from hydrolyzing EPLP in the presence of the same amount of surfactant. The positive effect of surfactants on SELP hydrolysis led to an increase in final ethanol yield after the fermentation. It was found that the addition of surfactant led to a substantial increase in the amount of free enzymes in the 48 h hydrolysates derived from both substrates. The effect of surfactant addition on final ethanol yield of simultaneous saccharification and fermentation (SSF) was also investigated by using SELP in the presence of additional furfural and hydroxymethylfurfural (HMF). The results showed that the surfactants slightly increased the conversion rates of furfural and HMF during SSF process by Saccharomyces cerevisiae. The presence of furfural and HMF at the experimental concentrations did not affect the final ethanol concentration either. The strategy of applying surfactants in cellulase recycling to reduce enzyme cost is presented. (c) 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009.

  1. Fermentation of sugar solutions to butanol, acetone, and ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Karsch, W; Schoeder, K

    1956-04-05

    A three-stage (two preliminary and one main stage) fermentation process with a high yield of fermentation products (BuOH, Me/sub 2/CO, and EtOH) due to the addition of Ca(OAc)/sub 2/ or AcOH is described. According to this the acetate is added in the first and second stages only; this saves a large amount of acetate. The acetate level of the solution can also be regulated by mixing fermentable solutions of different AcOH content.

  2. Fermentation of sugar solutions to butanol, acetone, and ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Karsch, W; Schoeder, K

    1956-04-05

    The fermentation process takes place with participation of BuOH bacteria. A favorable content of AcOH (0.1 to 0.4%) is achieved by distillation with steam, by mixing fermentable liquids of different AcOH contents, or by precipitation of excess AcOH as salts insoluble in water before the fermentation process itself. Thus, a total yield about 40% organic solvents based on the reduced sugar is obtained, i.e., 10 to 20% more than previously obtained.

  3. Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

    Directory of Open Access Journals (Sweden)

    Leandro Galván-D’Alessandro

    2018-01-01

    Full Text Available Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.

  4. Features of fiber fermentation under bifidobacteria and lactobacilli (in vitro

    Directory of Open Access Journals (Sweden)

    Sedakova Valentina

    2016-02-01

    Full Text Available The article presents experimental data on the study of fermentation of dietary fibers of different origin under the action of bifidobacteria and lactobacilli. Citrus and apple pectin, flax fiber and glucose were used as substrate. The dynamics of the process was determined by the dependence of the content of short-chain fatty acids (propionic, butyric, valeric in the analyzed systems on time. Qualitative and quantitative composition of shot-chain fatty acids were determined by gas chromatography. It was found that the amount of metabolites (propionic, butyric and isovaleric acids depends both on the type of the fermentable substrate, and the type of bacteria used for fermentation.

  5. Economic and process optimization of ethanol production by extractive fermentation

    Energy Technology Data Exchange (ETDEWEB)

    1992-01-01

    This report demonstrates by computer simulation the economic advantages of extractive fermentation on an industrial scale compared to the best alternative technology currently available. The simulations were based on a plant capacity of 100 x 10 6 L/y of azeotropic ethanol. The simulation results were verified with a fully integrated, computer controlled extractive fermentation process demonstration unit based around a 7 L fermentor operated with a synthetic glucose medium and using Saccharomyces cerevisiae. The system was also operated with natural substrates (blackstrap molasses and grain hydrolyzate). Preliminary tests with the organism Zymomonas mobilis were also carried out under extractive fermentation conditions.

  6. Disappearance of patulin during alcoholic fermentation of apple juice.

    Science.gov (United States)

    Stinson, E E; Osman, S F; Huhtanen, C N; Bills, D D

    1978-10-01

    Eight yeast strains were used in three typical American processes to ferment apple juice containing 15 mg of added patulin per liter. Patulin was reduced to less than the minimum detectable level of 50 microgram/liter in all but two cases; in all cases, the level of patulin was reduced by over 99% during alcoholic fermentation. In unfermented samples of apple juice, the concentration of added patulin declined by only 10% when the juice was held for 2 weeks, a period equivalent to the time required for fermentation.

  7. Textural characteristics of fermented milk beverages produced by kombucha

    Directory of Open Access Journals (Sweden)

    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  8. Determination of expected alcohol yield from molasses by laboratory fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Medintseva, L L

    1960-01-01

    Molasses (750 g, 18 to 19% dry weight) in 31 media, supplemented with nutrients was fermented with the industrial yeast strain. The expected alcohol yield was calculated for 1 kg conventional starch as B = V/P..pi.. 0.95, where V is the amount of alcohol distilled from the fermented medium in ml, P is the weight of molasses in g, is the fermentable sugar content of the molasses in percent, and 0.95 is the conversion factor from sucrose to starch.

  9. DEVELOPMENT OF VEGETABLE PUREES AND DRINKS BY LACTIC ACID FERMENTATION

    Directory of Open Access Journals (Sweden)

    At. Kraevska

    2014-03-01

    Full Text Available The object of this work was to investigate the possibility for development of vegetable purees and drinks by lactic acid fermentation. It was found that by the direct lactic acid fermentation of Lb.plantarum strain 226/1 the vitamin composition of vegetable purees is preserved and the biological value is increased. Drinks, prepared from fermented vegetable purees were remarkable with the pleasant lactic acid taste, the sucrose-acid composition was stable and balanced and they can be used both in the rational and in the dietary nutrition.

  10. Novel insights into the microbiology of fermented dairy foods.

    Science.gov (United States)

    Macori, Guerrino; Cotter, Paul D

    2018-02-01

    Fermentation is a traditional approach to food preservation that, in addition to improving food safety, also confers enhanced organoleptic, nutritional, and health-promoting attributes upon those foods. Dairy products can be fermented by a diverse microbiota. The accompanying microbes can be studied using a variety of different, including 'omics'-based, approaches that can reveal their composition and functionality. These methods have increasingly been recently applied to study fermented dairy foods from the perspective of genetic diversity, functionality and succession. The insights provided by these studies are summarised in this review. Copyright © 2017 Elsevier Ltd. All rights reserved.

  11. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  12. Modelling Fungal Fermentations for Enzyme Production

    DEFF Research Database (Denmark)

    Albæk, Mads Orla; Gernaey, Krist; Hansen, Morten S.

    We have developed a process model of fungal fed-batch fermentations for enzyme production. In these processes, oxygen transfer rate is limiting and controls the substrate feeding rate. The model has been shown to describe cultivations of both Aspergillus oryzae and Trichoderma reesei strains in 550......L stirred tank pilot plant reactors well. For each strain, 8 biological parameters are needed as well as a correlation of viscosity, as viscosity has a major influence on oxygen transfer. The parameters were measured averages of at least 9 batches for each strain. The model is successfully able...... to cover a wide range of process conditions (0.3-2 vvm of aeration, 0.2-10.0 kW/m3 of specific agitation power input, and 0.1-1.3 barg head space pressure). Uncertainty and sensitivity analysis have shown that the uncertainty of the model is mainly due to difficulties surrounding the estimation...

  13. Hydrocarbon fermentation: kinetics of microbial cell growth

    Energy Technology Data Exchange (ETDEWEB)

    Goma, G [Institut National des Sciences Appliquees, Toulouse; Ribot, D

    1978-11-01

    Modeling of microbial growth using nonmiscible substrate is studied when kinetics of substrate dissolution is rate limiting. When the substrate concentration is low, the growth rate is described by an analytical relation that can be identified as a Contois relationship. If the substrate concentration is greater than a critical value S/sub crit/, the potentially useful hydrocarbon S* concentration is described by S* = S/sub crit//(1 + S/sub crit//S). A relationship was found between S/sub crit/ and the biomass concentration X. When X increased, S/sub crit/ decreased. The cell growth rate is related to a relation ..mu.. = ..mu../sub m/(A(X/S/sub crit/)(1 + S/sub crit//S) + 1)/sup -1/. This model describes the evolution of the growth rate when exponential or linear growth occurs, which is related to physico-chemical properties and hydrodynamic fermentation conditions. Experimental data to support the model are presented.

  14. Prebiotics, Fermentable Dietary Fiber, and Health Claims.

    Science.gov (United States)

    Delcour, Jan A; Aman, Per; Courtin, Christophe M; Hamaker, Bruce R; Verbeke, Kristin

    2016-01-01

    Since the 1970s, the positive effects of dietary fiber on health have increasingly been recognized. The collective term "dietary fiber" groups structures that have different physiologic effects. Since 1995, some dietary fibers have been denoted as prebiotics, implying a beneficial physiologic effect related to increasing numbers or activity of the gastrointestinal microbiota. Given the complex composition of the microbiota, the demonstration of such beneficial effects is difficult. In contrast, an exploration of the metabolites of dietary fiber formed as a result of its fermentation in the colon offers better perspectives for providing mechanistic links between fiber intake and health benefits. Positive outcomes of such studies hold the promise that claims describing specific health benefits can be granted. This would help bridge the "fiber gap"-that is, the considerable difference between recommended and actual fiber intakes by the average consumer. © 2016 American Society for Nutrition.

  15. Fermentation and Characterization of Pitaya Wine

    Science.gov (United States)

    Gong, Xiao; Yang, Yaxuan; Ma, Lina; Peng, Shaodan; Lin, Mao

    2017-12-01

    Juice was extracted from pitaya pulp. After fermentation, the wine produced contained 11.2% vol (v/v) alcohol, total sugar content is 7.3g/L, 7.8% °Brix, the content of titratable acid and amino acid nitrogen are 2.34 g/L and 0.46 g/L, respectively. Dragon fruit wine of the communist party of detect aroma components is 56 kinds, content is more than 0.5%, 17 kinds, 9 esters are among those kinds, 5 kinds alcohol, there are 2 kinds of acids, one kind of alkanes. The physicochemical characteristics of wines produced from pitaya is attractive, with unique flavor and rich nutritional value, which makes it widely accepted and even liked.

  16. Vegetable milks and their fermented derivative products

    Directory of Open Access Journals (Sweden)

    Neus Bernat

    2014-04-01

    Full Text Available The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures and exert health benefits for consumers (i.e. probiotics is the main challenge to be faced in future studies.

  17. New inoculants on maize silage fermentation

    Directory of Open Access Journals (Sweden)

    Fábia Giovana do Val de Assis

    2014-08-01

    Full Text Available The objective of this study was to evaluate the effect of bacterial inoculants at two inoculation rates on chemical and biological characteristics of maize silage. The treatments consisted of two inoculating rates (5 and 6 log cfu g-1 of forage for each strain of lactic acid bacteria (LAB identified as Lactobacillus buchneri, L. hilgardii, or L. plantarum. The maize was ensiled in experimental PVC silos. Samples were taken for the determination of the contents of dry matter (DM, crude protein (CP, neutral detergent fiber (NDF, water-soluble carbohydrates (WSC, organic acids and alcohols, for the evaluation of the populations of lactic acid bacteria, yeasts, filamentous fungi, and for the determination of pH values during ensilage and after 30 or 90 days of fermentation. The doses of inoculants did not promote significant differences on the evaluated characteristics. There was effect of inoculants on acetic acid, 1.2-propanediol, LAB population, filamentous fungi, and pH value. No significant influence of the treatments with inoculants was observed in the variables DM, WSC, CP, lactic acid concentrations, or ethanol. The maximum temperature, i.e., the time to achieve the maximum temperature (TMT and aerobic stability (AS, was not influencied by treatments. However, a decrease in maximum temperature, an increase in TMT, and improvement in the AS were observed after 90 days of fermentation. These results proved the advantage of microbial inoculation. The treatments influenced LAB populations and filamentous fungi, but no effect was observed on the yeast population. The best inoculation dose is 6 cfu g-1 of forage because it provides higher reduction of filamentous fungi in maize silage, thereby decreasing the aerobic deterioration by these microorganisms.

  18. MODERN TECHNOLOGY OF FERMENTED MEAT PRODUCTS

    Directory of Open Access Journals (Sweden)

    L. V. Antipova

    2015-01-01

    Full Text Available Summary. New trends of meat industry development, on the example of sausages are shown. The detailed description of indicators of quality of meat raw materials, auxiliary materials and their influence on the processes of tissue and microbial fermentation in the process of ripening raw sausages. Measures for improving the quality control of meat raw materials, auxiliary materials, as well as the processing conditions in all stages of production of smoked products are suggested. The modern technology of production of raw sausages with starter cultures and complex products, allowing better standardization process is considered. Questions of chemistry of color formation, the formation of taste and flavor, textures and the suppression of undesired microflora in foods in general, and in particular the raw sausage are thoroughly covered. Ideas about factors affecting the formation of color in sausages are given. It is pointed out that the susceptibility to oxidation of nitrosilmioglobin is directly related to the fat oxidation in the whole redox potential. Trends in the market of raw sausages are shown. Requirements used in the meat industry to starting cultures are shown. Recommendations on the rational use of starter cultures, and other functional additives in technology of uncooked fermented products, which are used to improve the quality and ensure a high level of product safety are given. The characteristic of the innovative series of starter cultures Protect, its species belonging and qualitative composition, providing a unique protection system in the process of ripening and storage of smoked products is given. The properties are proved on the example of smoked poultry sausage.

  19. Increasing the yeast yield in alcohol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Pelc, A; Vamos, E; Varga, L; Gavalya, S; Dolanszky, F

    1964-02-01

    The yeast and ethanol yields (the latter being based on the substrate) are enhanced by adding the substrate (molasses) gradually to the suspension of inoculating yeast during the main fermentation period, passing air through the mash, ceasing both substrate addition and aeration at the end of the main period, and allowing the process to come to an end. This way 12 to 14 kg yeast (dry weight)/100 l ethanol could be obtained within 16 to 24 hours and the yeast obtained could be used as the inoculum for the next charge. For example: 11 to 16 kg yeast (or 18 to 25 l yeast suspension from the preceding charge, containing 18 to 20% dry matter) is kept in 30 to 35 l H/sub 2/SO/sub 4/ (0.74 g/100 ml) for 1 hour, diluted with H/sub 2/O and 30 kg sterile molasses to 300 l, kept at 30 to 32/sup 0/ with mild aeration for 2 hours, 1900 l 30/sup 0/ H/sub 2/O added, then 1 m/sup 3/ air/m/sup 2//hour is passed through the mixture, with the addition of 270 kg sterile molasses, and a solution of 8 kg superphosphate and 5 kg (NH/sub 4/)/sub 2/SO/sub 4/ in 100 l H/sub 2/O, the latter being added in 5 portions over 2 hours. Molasses (600 kg) is added during the main period, maintaining the pH at 5 (H/sub 2/SO/sub 4/), and the temperature at 30/sup 0/, then aeration is ceased and the mixture kept until fermentation proceeds. The 3000 l medium contains 9.6% ethanol and 1.38% yeast, respectively.

  20. Fermentation characteristics of different purpose sorghum silage

    Directory of Open Access Journals (Sweden)

    Arthur Behling Neto

    2017-08-01

    Full Text Available Sorghum stands out among other plants recommended for ensiling due to its forage composition, its resistance to drought, and its planting range. New cultivars of grain and sweet sorghum that can be used for silage production are available, but there is little information regarding their ensiling characteristics. The aim of this study was to evaluate the fermentation characteristics at the ensiling of different purpose sorghum cultivars, at two crop periods. The trial was carried out at the Plant Production Department of the Federal Institute of Education, Science and Technology of Rondônia, Colorado do Oeste campus, Rondônia, Brazil, and chemical analyses were performed at the Laboratory of Animal Nutrition, at the Federal University of Mato Grosso, Cuiabá campus, Mato Grosso, Brazil. The experimental design used was a randomized block, in split-plot design, with four replicates. The plot treatments consisted of six sorghum cultivars grown for different purposes (grain sorghum: BRS 308 and BRS 310; forage sorghum: BR 655 and BRS 610; sweet sorghum: BRS 506 and CMSXS 647. Split-plot treatments consisted of two cropping seasons (first crop and second crop. The grain sorghum cultivar BRS 310 was the only one that had suitable dry matter content for ensiling; however, it was also the only one that did not show ideal water soluble carbohydrate content for ensiling. Nevertheless, all treatments presented pH below than 4.2 and ammonia nitrogen lower than 12% of total N, which indicates that the fermentation inside the silo had proceeded well. For sweet sorghum cultivars, higher ethanol and butyric acid content were observed for the first crop than for the second crop. All evaluated sorghum cultivars can be used for silage production, but the use of sweet sorghum is recommended at the second crop.

  1. Antagonism Between Osmophilic Lactic Acid Bacteria and Yeasts in Brine Fermentation of Soy Sauce

    OpenAIRE

    Noda, Fumio; Hayashi, Kazuya; Mizunuma, Takeji

    1980-01-01

    Brine fermentation by osmophilic lactic acid bacteria and yeasts for long periods of time is essential to produce a good quality of shoyu (Japanese fermented soy sauce). It is well known that lactic acid fermentation by osmophilic lactic acid bacteria results in the depression of alcoholic fermentation by osmophilic yeasts, but the nature of the interaction between osmophilic lactic acid bacteria and yeasts in brine fermentation of shoyu has not been revealed. The inhibitory effect of osmophi...

  2. Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods

    Directory of Open Access Journals (Sweden)

    Ifeoma Korie

    2010-01-01

    Full Text Available Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi baba, wara, kunnu and ugba were investigated. Wara is a dairy-based food while the others are not dairy-based. The bacteria were isolated on MRS agar and purified by successive streaking on the same medium. The whey fraction of skimmed milk fermented with each isolate was assayed for radical scavenging effects using 2,2-diphenyl-1-picrylhydrazyl (DPPH radical. All the whey fractions showed radical scavenging activities. The five isolates with the highest activities were selected. On the basis of Gram stain reaction, cellular morphology, biochemical tests and carbohydrate utilization profiles they were identified as strains of Lactobacillus brevis, L. fermentum, L. plantarum, L. casei and L. delbrueckii. The antioxidant activities of whey fractions from 24-hour fermentations with the selected organisms were investigated using both radical scavenging effects and lipid peroxidation inhibitory activity. The radical scavenging activity was generally higher than the lipid peroxidation inhibition, except in the L. plantarum strain, which did not show any significant difference in both activities. The probiotic potential of the isolates was evaluated by pH and bile tolerance. None of the selected isolates showed any growth at pH=2.0 but L. casei and L. delbrueckii survived at this pH. Four of the five selected isolates were able to grow in 0.5 % dehydrated bile, with L. casei strain showing the highest level of growth, followed by L. delbrueckii. L. plantarum strain was not bile tolerant. The ability of L. casei and L. delbrueckii strains to survive at pH=2 and grow in the presence of bile indicates that the isolates may be able to colonize the gastrointestinal tract. The findings of this study indicate that Lactobacillus strains isolated from indigenous Nigerian fermented foods could be useful as starter cultures to provide antioxidants in food and that fermented milk

  3. Fermented liquid feed - Feed processing has a big impact on microbial degradation of free lysine during fermentation

    DEFF Research Database (Denmark)

    Canibe, Nuria; Jensen, Bent Borg

    2010-01-01

    In order to investigate the influence of feed processing on the microbial degradation of free lysine during fermentation of liquid feed, a study at laboratory scale was carried out. Based on a standard Danish grower diet with extra free amino acids added, two treatments were prepared: treatment 1...... a few hours of fermentation, the levels in both treatments became similar. The concentration of acetic acid was higher in the mixture containing the mash feed than in that containing the pelleted feed. The disappearance of free lysine was much higher when mash feed was fermented than when the same...

  4. Bioethanol production: an integrated process of low substrate loading hydrolysis-high sugars liquid fermentation and solid state fermentation of enzymatic hydrolysis residue.

    Science.gov (United States)

    Chu, Qiulu; Li, Xin; Ma, Bin; Xu, Yong; Ouyang, Jia; Zhu, Junjun; Yu, Shiyuan; Yong, Qiang

    2012-11-01

    An integrated process of enzymatic hydrolysis and fermentation was investigated for high ethanol production. The combination of enzymatic hydrolysis at low substrate loading, liquid fermentation of high sugars concentration and solid state fermentation of enzymatic hydrolysis residue was beneficial for conversion of steam explosion pretreated corn stover to ethanol. The results suggested that low substrate loading hydrolysis caused a high enzymatic hydrolysis yield; the liquid fermentation of about 200g/L glucose by Saccharomyces cerevisiae provided a high ethanol concentration which could significantly decrease cost of the subsequent ethanol distillation. A solid state fermentation of enzymatic hydrolysis residue was combined, which was available to enhance ethanol production and cellulose-to-ethanol conversion. The results of solid state fermentation demonstrated that the solid state fermentation process accompanied by simultaneous saccharification and fermentation. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Unraveling fermentation data – a Novozymes case study

    DEFF Research Database (Denmark)

    Baum, Andreas; Vermue, Laurent; Moiseyenko, Rayisa

    Industrial fermentation processes are monitored using a variety of sensors. Typically, measurements are taken through-out the entire production process. Production may be carried out under supervision of different operators (operator variation), on different sites (global variation), in different...

  6. REFUSE OF FERMENTATION BRINES IN THE CUCUMBER PICKLING INDUSTRY

    Science.gov (United States)

    The project evaluated on a commercial scale the technological and economic feasibility of recycling spent cucumber fermentation brine. Two brine treatment procedures, heat treatment and chemical treatment, were used. The results showed that brine recycling was practical on a comm...

  7. Development of a High Temperature Microbial Fermentation Processfor Butanol Production

    International Nuclear Information System (INIS)

    Jeor, Jeffery D.; Reed, David W.; Daubaras, Dayna L.; Thompson, Vicki S.

    2016-01-01

    Transforming renewable biomass into cost competitive high-performance biofuels and bioproducts is key to US energy security. Butanol production by microbial fermentation and chemical conversion to polyolefins, elastomers, drop-in jet or diesel fuel, and other chemicals is a promising solution. A high temperature fermentation process can facilitate butanol recovery up to 40%, by using gas stripping. Other benefits of fermentation at high temperatures are optimal hydrolysis rates in the saccharification of biomass which leads to maximized butanol production, decrease in energy costs associated with reactor cooling and capital cost associated with reactor design, and a decrease in contamination and cost for maintaining a sterile environment. Butanol stripping at elevated temperatures gives higher butanol production through constant removal and continuous fermentation. We describe methods used in an attempt to genetically prepare Geobacillus caldoxylosiliticus for insertion of a butanol pathway. Methods used were electroporation of electrocompetent cells, ternary conjugation with E. coli, and protoplast fusion.

  8. Mechanistic Fermentation Models for Process Design, Monitoring, and Control

    DEFF Research Database (Denmark)

    Mears, Lisa; Stocks, Stuart M.; Albæk, Mads Orla

    2017-01-01

    Mechanistic models require a significant investment of time and resources, but their application to multiple stages of fermentation process development and operation can make this investment highly valuable. This Opinion article discusses how an established fermentation model may be adapted...... for application to different stages of fermentation process development: planning, process design, monitoring, and control. Although a longer development time is required for such modeling methods in comparison to purely data-based model techniques, the wide range of applications makes them a highly valuable tool...... for fermentation research and development. In addition, in a research environment, where collaboration is important, developing mechanistic models provides a platform for knowledge sharing and consolidation of existing process understanding....

  9. Optimal control of switched systems arising in fermentation processes

    CERN Document Server

    Liu, Chongyang

    2014-01-01

    The book presents, in a systematic manner, the optimal controls under different mathematical models in fermentation processes. Variant mathematical models – i.e., those for multistage systems; switched autonomous systems; time-dependent and state-dependent switched systems; multistage time-delay systems and switched time-delay systems – for fed-batch fermentation processes are proposed and the theories and algorithms of their optimal control problems are studied and discussed. By putting forward novel methods and innovative tools, the book provides a state-of-the-art and comprehensive systematic treatment of optimal control problems arising in fermentation processes. It not only develops nonlinear dynamical system, optimal control theory and optimization algorithms, but can also help to increase productivity and provide valuable reference material on commercial fermentation processes.

  10. Evaluation of the production of gases in the acetobutilic fermentation

    International Nuclear Information System (INIS)

    Duarte Torres, Alberto; Alarcon Granobles, John F; Pineros Forero, Edgar R

    1995-01-01

    The growing costs of the raw materials coming from the petroleum, base of the processes of acetone and butane, they have originated a renovated interest for the fermentative processes. These processes stopped to be applied in 1930 by their unfavorable economic conditions in comparison with the synthetic processes. The Institute of Biotechnology of the National University of Colombia, after considering that the country imports annually around 2500 tons of butanol and 80% of acetone, began in 1987 a program of development of the acetobutilic fermentation starting from cane molasses. In accordance with the study of economic pre feasible for the butanol and acetone production for fermentation, of Serrano and Pinzon, the gases constitute 83% of the total revenues received by sales, while the solvents, ethanol, butanol and acetone, only 16%, reason for which is necessary the evaluation of the gases produced in the fermentation

  11. Evaluation of soymilk fermentation with a lactic culture

    Directory of Open Access Journals (Sweden)

    Martha Cecilia Quicazán

    2001-07-01

    Full Text Available Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology, was fermented by using a thermophyllic lactic culture consisting of L delbrueckii ss. bulgaricus, L. delbrueckii ss. lactis and S. salivarius ss. thermophilus. The soymilk composition was standardised (before fermentation, regarding solids and protein contení, by means of Brix0 as process variable. Soymilk was fermented by applying those same basic operations followed in cow milk fermentation. Acidification was assessed by evaluating pH, titrable acidity and organic acid production during the process by HPLC in an ionic exclusion column. Reologyc property modification was studied and compared with that for cow milk. It was proved that, despite the absence of lactose as substrate, soymilk acidification during this process can be explained by lactic acid production and that soymilk solid content influences acid production and changes in viscosity.

  12. PEI detoxification of pretreated spruce for high solids ethanol fermentation

    DEFF Research Database (Denmark)

    Cannella, David; Sveding, Per Viktor; Jørgensen, Henning

    2014-01-01

    .e. spruce) this has been difficult to reach. The main reason behind this difference is the higher recalcitrance of woody substrates which require harsher pretreatment conditions, thus generating higher amounts of inhibitory compounds, ultimately lowering fermentation performances. In this work we studied...... ethanol production from spruce performing the whole process, from pretreatment to hydrolysis and fermentation, at 30% dry matter (equivalent to similar to 20% WIS). Hydrolysis and fermentation was performed in a horizontal free fall mixing reactor enabling efficient mixing at high solids loadings....... In batch simultaneous saccharification and fermentation (SSF), up to 76% cellulose to ethanol conversion was achieved resulting in a concentration of 51 g/kg of ethanol. Key to obtaining this high ethanol yield at these conditions was the use of a detoxification technology based on applying a soluble...

  13. Folpet hydrolysis - Incidence on the initiation of the alcoholic fermentation

    Directory of Open Access Journals (Sweden)

    Efimia Hatzidimitriou

    1997-03-01

    Full Text Available This note presents the first results of a work conducted on the future of the folpet grape must and the relationship between the behavior of the fungicide and the onset of fermentation alcoholic.

  14. Enzymatic Modification of Corn Starch Influences Human Fecal Fermentation Profiles.

    Science.gov (United States)

    Dura, Angela; Rose, Devin J; Rosell, Cristina M

    2017-06-14

    Enzymatically modified starches have been widely used in food applications to develop new products, but information regarding digestion and fecal fermentation of these products is sparse. The objective of this study was to determine the fermentation properties of corn starch modified with α-amylase, amyloglucosidase, or cyclodextrin glycosyltransferase and the possible role of hydrolysis products. Samples differed in their digestibility and availability to be fermented by the microbiota, resulting in differences in microbial metabolites produced during in vitro fermentation. The presence or absence of hydrolysis products and gelatinization affected starch composition and subsequent metabolite production by the microbiota. Amyloglucosidase-treated starch led to the greatest production of short- and branched-chain fatty acid production by the microbiota. Results from this study could be taken into consideration to confirm the possible nutritional claims and potential health benefits of these starches as raw ingredients for food development.

  15. Multi-stage continuous alcohol fermentation with cane molasses

    Energy Technology Data Exchange (ETDEWEB)

    Chu, C J; Chiou, C J; Ng, A K; Lin, T C; Hwang, E C; Rao, C H

    1970-01-01

    It was reported that 6 to 7% ethanol was produced by single-stage continuous 12-hour cycle fermentation of molasses containing 12% sugar using a new strain, Saccharomyces formensensis, isolated from a stock culture. A higher yield of ethanol was obtained from 2-stage and 3-stage continuous fermentation of molasses containing more sugar at 24- and 36-hour cycles, respectively. In the 2-stage 24-hour cycle continuous fermentation of molasses containing 15% sugar with an agitation speed 300 rpm, 9.2% ethanol resulted. Only 3% sugar remained unconsumed. In the 3-stage 36-hour cycle continuous fermentation of molasses containing 15% sugar with 300 rpm agitation, 12.5% ethanol resulted.

  16. 7171 EFFECT OF CO-FERMENTATION ON NUTRITIVE QUALITY ...

    African Journals Online (AJOL)

    user

    2013-01-01

    Jan 1, 2013 ... PASTING PROPERTIES OF MAIZE/COWPEA/SWEET POTATO AS .... samples were stored at -4oC before proximate, carotenoid and pasting properties ..... starch component and hot paste viscosity of the fermented maize.

  17. System-level modeling of acetone-butanol-ethanol fermentation.

    Science.gov (United States)

    Liao, Chen; Seo, Seung-Oh; Lu, Ting

    2016-05-01

    Acetone-butanol-ethanol (ABE) fermentation is a metabolic process of clostridia that produces bio-based solvents including butanol. It is enabled by an underlying metabolic reaction network and modulated by cellular gene regulation and environmental cues. Mathematical modeling has served as a valuable strategy to facilitate the understanding, characterization and optimization of this process. In this review, we highlight recent advances in system-level, quantitative modeling of ABE fermentation. We begin with an overview of integrative processes underlying the fermentation. Next we survey modeling efforts including early simple models, models with a systematic metabolic description, and those incorporating metabolism through simple gene regulation. Particular focus is given to a recent system-level model that integrates the metabolic reactions, gene regulation and environmental cues. We conclude by discussing the remaining challenges and future directions towards predictive understanding of ABE fermentation. © FEMS 2016. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  18. Elucidating Flux Regulation of the Fermentation Modes of Lactococcus lactis

    DEFF Research Database (Denmark)

    Chan, Siu Hung Joshua

    an important subject for basic research in cellular metabolism because L. lactis exhibits an interesting metabolic shift. Under anaerobic conditions, on fast fermentable sugars, L. lactis produces lactate as the primary product, known as homolactic fermentation but on slowly fermentable sugars, significant...... amounts of formate, acetate and ethanol are formed, known as mixed-acid fermentation. This shift is termed the mixedacid shift. This type of shift between a low-yield and a high-yield metabolism has drawn a lot of research focus and has similarly been observed in other bacteria, yeast and even tumor cells....... Efforts have been put to find out the mechanism regulating the mixed-acid shift as well as to answer questions such as why L. lactis prefers such a switch. Until now, some pieces of evidence have been reported and several factors and models have been proposed as the keys to regulating the shift, including...

  19. The effect of kefir starter on Thai fermented sausage product

    Directory of Open Access Journals (Sweden)

    Marisa Jatupornpipat

    2007-07-01

    Full Text Available The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant. Only, the total acid of batch D (added the kefir starter 15 ml was significantly higher (P0.05. It is concluded that the addition of kefir starter (7 ml could be useful to improve the final quality of Thai fermented sausages. The addition of kefir starter that initiates rapid acidification of the raw meat and that leads to a desirable sensory quality of the end-product are used for the production of fermented sausages, and represents a way of improving and optimizing the sausage fermentation process and achieving tastier, safer, and healthier products.

  20. Probiotic potential of spontaneously fermented cereal based foods ...

    African Journals Online (AJOL)

    Probiotic potential of spontaneously fermented cereal based foods – A review. ... The realization that food has a role beyond provision of energy and body forming ... with growing interest in the research and development of functional foods.

  1. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Oke Oluwatoyin Victoria

    2015-03-18

    Mar 18, 2015 ... developed countries to transform and preserve food crops because of its low ... the tissues are softened and disintegration of the tissues by microorganisms ... characteristics of the products developed from the two fermentation ...

  2. Time series analysis of aerobic bacterial flora during Miso fermentation.

    Science.gov (United States)

    Onda, T; Yanagida, F; Tsuji, M; Shinohara, T; Yokotsuka, K

    2003-01-01

    This article reports a microbiological study of aerobic mesophilic bacteria that are present during the fermentation process of Miso. Aerobic bacteria were enumerated and isolated from Miso during fermentation and divided into nine groups using traditional phenotypic tests. The strains were identified by biochemical analysis and 16S rRNA sequence analysis. They were identified as Bacillus subtilis, B. amyloliquefaciens, Kocuria kristinae, Staphylococcus gallinarum and S. kloosii. All strains were sensitive to the bacteriocins produced by the lactic acid bacteria isolated from Miso. The dominant species among the undesirable species throughout the fermentation process were B. subtilis and B. amyloliquefaciens. It is suggested that bacteriocin-producing lactic acid bacteria are effective in the growth prevention of aerobic bacteria in Miso. This study has provided useful information for controlling of bacterial flora during Miso fermentation.

  3. Fermentation Potentials of Citrus Limon and Hibiscus Sabdariffa ...

    African Journals Online (AJOL)

    MASANAWA

    body), fermentation produces lactic acid and lactate, carbon dioxide .... hydrometer, sugar refractor meter (made in. England) and ... The medium was allowed to gel and the. PDA plates were .... investment : Analysis of trends and issues in the ...

  4. Descriptive Sensory Analysis of Omashikwa, a traditional fermented ...

    African Journals Online (AJOL)

    UNAM002

    2014-04-02

    Apr 2, 2014 ... treatment of milk prior to fermentation and Hazard Analysis Critical ... spoilage microorganisms, reduce lactose intolerance to sensitive .... to good manufacturing practices on unit operations, particularly heat treatment on k-.

  5. Fermentation characteristics and nutritive value of low moisture ...

    African Journals Online (AJOL)

    Fermentation characteristics and nutritive value of low moisture silage made from mature bermudagrass ( C. dactylon ) and switchgrass ( P. virgatum ) in mixture with alfalfa ( M. sativa ) or treated with urea and plantain ( Musa AAB )

  6. Effects of Natural Fermentation on the Nutrient Composition of a ...

    African Journals Online (AJOL)

    BSN

    threonine, serine, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine and phenylalanine were ... be processed to enhance voluntary intake ... effort was being made to simulate the .... the fermenting sample showed a.

  7. Solid phase fermentation of Helianthus tuberosus for ethanol

    Energy Technology Data Exchange (ETDEWEB)

    Baerwald, G.; Hamad, S.H.

    1989-01-01

    The direct fermentation of pure inulin and hammer mill crushed Helianthus tuberosus tubers (topinambur, Jerusalem artichoke) was studied using two heat-tolerant yeasts, namely Kluyveromyces marxianus and Candida kefyr. A Saccharomyces cerevisiae was included in the study so as to compare the yields of these two yeasts with that of a commercial distiller's yeast. The inulin fermentation was carried out in an 18-L bioreactor using the fed-batch and the batch-fermentation methods. The final ethanol concentration was 6.1% (L/L) which represents 82% of the theoretical yield. Commercial scale experiments with hammer mill crushed tubers gave yields lower than those found in the laboratory: 69% of the theoretical yield for direct fermentation without enzyme addition, and about 91% when cellolytic enzymes were added.

  8. Development of a High Temperature Microbial Fermentation Processfor Butanol Production

    Energy Technology Data Exchange (ETDEWEB)

    Jeor, Jeffery D. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Reed, David W. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Daubaras, Dayna L. [Idaho National Lab. (INL), Idaho Falls, ID (United States); Thompson, Vicki S. [Idaho National Lab. (INL), Idaho Falls, ID (United States)

    2016-06-01

    Transforming renewable biomass into cost competitive high-performance biofuels and bioproducts is key to US energy security. Butanol production by microbial fermentation and chemical conversion to polyolefins, elastomers, drop-in jet or diesel fuel, and other chemicals is a promising solution. A high temperature fermentation process can facilitate butanol recovery up to 40%, by using gas stripping. Other benefits of fermentation at high temperatures are optimal hydrolysis rates in the saccharification of biomass which leads to maximized butanol production, decrease in energy costs associated with reactor cooling and capital cost associated with reactor design, and a decrease in contamination and cost for maintaining a sterile environment. Butanol stripping at elevated temperatures gives higher butanol production through constant removal and continuous fermentation. We describe methods used in an attempt to genetically prepare Geobacillus caldoxylosiliticus for insertion of a butanol pathway. Methods used were electroporation of electrocompetent cells, ternary conjugation with E. coli, and protoplast fusion.

  9. Reverse Osmosis Processing of Organic Model Compounds and Fermentation Broths

    National Research Council Canada - National Science Library

    Diltz, Robert; Henley, Michael V; Marolla, Theodore V; Li, Lixiong

    2006-01-01

    .... The actual fermentation broth obtained from a continuous-flow biohydrogen process was treated by the RO system under the operating conditions similar to those used in the baseline tests, resulting in greater...

  10. Gas Fermentation using Thermophilic Moorella Species for production of Biochemicals

    DEFF Research Database (Denmark)

    Redl, Stephanie Maria Anna

    Gas fermentation is a promising technology which gained increasing attention over the last years. In this process, acetogenic bacteria convert gases rich in H2, CO2, and CO, into compounds of higher value. The gas can derive from industrial off-gas or from waste streams via gasification. In the gas...... fermentation processes that are nearly on commercial level, mesophilic acetogens are used to mainly produce ethanol and butanediol. However, thermophilic acetogens, such as Moorella thermoacetica would allow for easy downstream processing when producing volatile products such as acetone. This thesis starts...... with a review of the feedstock potential for gas fermentation and how thermophilic production strains as well as unconventional fermentation processes such as mixotrophy can help to exploit this potential. I analyzed a process with respect to thermodynamic and economic considerations, in which acetone...

  11. optimisation of solid optimisation of solid state fermentation

    African Journals Online (AJOL)

    eobe

    from banana peels via solid state fermentation using Aspergillus niger. ermentation ... [7,8], apple pomace [9], banana peels [4], date palm. [10], carob ... powder, jams, juice, bar, biscuits, wine etc results in ... Yeast extract was taken as nitrogen.

  12. Chemical characteristic of salt fermented meat inoculated with Pediococcus ssp

    Science.gov (United States)

    Pramono, Y. B.; Rahayu, E. S.; Suparmo; Utami, T.; Nurwantoro; Yunianto, V. D.

    2018-01-01

    The research goal is knowing of the characteristict of salt fermented meat by Pediococcus ssp. There were microbiological, chemical, and off-flavor compound during fermentation. This study was conducted on research of influence of salt-meat fermentation inoculated used starter. They were included microbiological characteristics, and chemical characteristics. Microbiological characteristics observed were total bacteria, number of coliform groups, bacteria producing bioamine, and total lactic acid bacteria. The result showed that decreasing of coliform and bioamine producer bacteria, and total lactic acid bacteria decreased 3 log cycle. While the soluble protein increased of 7-8% and bioamine increased of 5-6 mg/100 g. And then Off-flavour compound, TVN and TMA increased of 36-20 mg/100g and 16-30 mg/100g, respectively. Conclusion of the research that Pedioccoccus ssp. influenced salt fermented meat.

  13. A study on some efficient parameters in batch fermentation of ...

    African Journals Online (AJOL)

    USER

    2010-05-17

    May 17, 2010 ... kinetics of temperature, ethanol concentration, assimi- lable nitrogen, nutrients ... conditions in alcoholic fermentation process by S. cerevesiae SC1 isolated .... in Grapes and Wine, Davis CA: Rantz. J. Am. Soc. Enol. Viticult.

  14. Studies on biochemical changes in maize wastes fermented with ...

    African Journals Online (AJOL)

    JTEkanem

    In an attempt to transform the agricultural waste products of maize cobs and shafts into useful products such as ... with transforming organic matter in the nature .... cerevisae Solid Media Fermentation. Food. Chemistry 82 (4) 599-602. 6.AOAC ...

  15. Effects of seed fermentation method on seed germination and vigor ...

    African Journals Online (AJOL)

    BERTIN

    2013-11-27

    Nov 27, 2013 ... methods (fermented in ambient air, plastic bag stored in ambient or in plastic bag buried) were tested ... fruits into plastic bag that was exposed in ambient air in the field; SFD, seeds ..... Concepts and technologies of selected.

  16. Effect of Saccharomyces cerevisiae fermentation on the colorants of ...

    African Journals Online (AJOL)

    Effect of Saccharomyces cerevisiae fermentation on the colorants of heated red beetroot extracts. Hayet Ben Haj Koubaier, Ismahen Essaidi, Ahmed Snoussi, Slim Zgoulli, Mohamed Moncef Chaabouni, Phillipe Thonart, Nabiha Bouzouita ...

  17. Factors influencing cassava - pulp fermentation period for gari ...

    African Journals Online (AJOL)

    Factors influencing cassava - pulp fermentation period for gari processing among ... Result of probit model analysis at 5% significance level shows an R value ... Marital status (2.236**) and respondents' cultural influences (1.960**) were ...

  18. Isolation and screening of microorganisms from a gari fermentation ...

    African Journals Online (AJOL)

    Isolation and screening of microorganisms from a gari fermentation process for starter culture development. Vinodh A Edward, Moutairou Egounlety, Melanie Huch, Petrus J Van Zyl, Suren Singh, Naledzani D Nesengani, Vetja M Haakuria, Charles MAP Franz ...

  19. Mathematical model of gluconic acid fermentation by Aspergillus niger

    Energy Technology Data Exchange (ETDEWEB)

    Takamatsu, T.; Shioya, S.; Furuya, T.

    1981-11-01

    A mathematical model for the study of gluconic acid fermentation by Aspergillus niger has been developed. The model has been deduced from the basic biological concept of multicellular filamentous microorganisms, i.e. cell population balance. It can be used to explain the behaviour of both batch and continuous cultures, even when in a lag phase. A new characteristic, involving the existence of dual equilibrium stages during fermentation, has been predicted using this mathematical model. (Refs. 6).

  20. PEI detoxification of pretreated spruce for high solids ethanol fermentation

    International Nuclear Information System (INIS)

    Cannella, David; Sveding, Per Viktor; Jørgensen, Henning

    2014-01-01

    Highlights: • High solids (30% dry matter) pretreatment, enzymatic hydrolysis and fermentation. • Horizontal rotary reactor for hydrolysis and fermentation. • In situ hydrolysates detoxification using inhibitors adsorbing PEI polymer. • 50% of inhibitors recovered as by-product, recyclability of PEI polymer up to 5 times. • 76% of maximum theoretical ethanol was fermented at final concentration of 51 g/kg. - Abstract: Performing the bioethanol production process at high solids loading is a requirement for economic feasibility at industrial scale. So far this has successfully been achieved using wheat straw and other agricultural residues at 30% of water insoluble solids (WIS), but for softwood species (i.e. spruce) this has been difficult to reach. The main reason behind this difference is the higher recalcitrance of woody substrates which require harsher pretreatment conditions, thus generating higher amounts of inhibitory compounds, ultimately lowering fermentation performances. In this work we studied ethanol production from spruce performing the whole process, from pretreatment to hydrolysis and fermentation, at 30% dry matter (equivalent to ∼20% WIS). Hydrolysis and fermentation was performed in a horizontal free fall mixing reactor enabling efficient mixing at high solids loadings. In batch simultaneous saccharification and fermentation (SSF), up to 76% cellulose to ethanol conversion was achieved resulting in a concentration of 51 g/kg of ethanol. Key to obtaining this high ethanol yield at these conditions was the use of a detoxification technology based on applying a soluble polyelectrolyte polymer (polyethylenimine, PEI) to absorb inhibitory compounds in the material. On average 50% removal and recovery of the main inhibitors (HMF, furfural, acetic acid and formic acid) was achieved dosing 1.5% w/w of soluble PEI. The use of PEI was compatible with operating the process at high solids loadings and enabled fermentation of hydrolysates, which