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Sample records for fermentation ammoniakemissionen aus

  1. Ammonia from manure slurry and measures for its reduction - in particular in connection with fermentation; Ammoniakemissionen aus Guelle und deren Minderungsmassnahmen unter besonderer Beruecksichtigung der Vergaerung

    Energy Technology Data Exchange (ETDEWEB)

    Hersener, J.-L.; Meier, U.; Dinkel, F.

    2002-07-01

    This report for the Swiss Federal Office of Energy (SFOE) presents the results of a study made to demonstrate the potential of reducing ammonia emissions from manure slurries in connection with anaerobic digestion. The various methods of treatment that were assessed, including digestion, aeration, separation of the liquid phase, additives, acidification, flocculation, precipitation and stripping are discussed. The findings on the effectiveness of the different treatment methods are compared with normal slurry storage and distribution methods (open pits for storage, distribution by splash plate). Recommendations on convenient methods for reducing ammonia losses are made, whereby the authors state their opinion that digestion is not to be recommended and that separation is practical and can be realised rapidly.

  2. Process combination of thermo pressure hydrolysis and fermentation for innovative processing of residual biogenous mass; Verfahrenskombination aus Thermodruckhydrolyse und Vergaerung zur innovativen Verwertung biogener Restmassen

    Energy Technology Data Exchange (ETDEWEB)

    Prechtl, S.; Merkl, M.; Schieder, D.; Schneider, R.; Bischof, F. [Applikations- und Technikzentrum fuer Energieverfahrens-, Umwelt- und Stroemungstechnik (ATZ-EVUS), Sulzbach-Rosenberg (Germany)

    1999-07-01

    The described processing technique consisting of topped thermal hydrolysis and downstream fermentation is particularly suitable for wet, low-structure organic waste. High turnover rates at short treatment times permit to minimize residues effectively, yield a fair amount of biogas and allow compact design because of low fermenter volumes, which has a positive impact on investment cost. (orig.) [German] Das vorgestellt Verwertungsverfahren bestehend aus vorgeschalteter thermischer Hydrolyse und nachgeschalteter Vergaerung eignet sich besonders fuer nasse, strukturarme organische Abfaelle. Hohe Umsatzraten bei kurzen Behandlungszeiten ermoeglichen eine gute Reststoffminimierung und Biogasausbeute sowie eine kompakte Bauweise durch kleine Fermentervolumina, was sich positiv auf die Investitionskosten auswirkt. (orig.)

  3. Cleaning of process and excess water from organic waste fermentation with a combination of biological treatment stage and microfiltration; Reinigung von Prozess- und Ueberschusswaessern aus der Bioabfallvergaerung durch Kombination aus biologischer Stufe und Mikrofiltration

    Energy Technology Data Exchange (ETDEWEB)

    Buer, T.; Schumacher, J. [Technische Hochschule Aachen (Germany). Lehrstuhl und Inst. fuer Siedlungswasserwirtschaft

    1999-07-01

    Within the framework of an R and D project sponsored by the Deutsche Bundesstiftung Umwelt, cleaning of process and excess water from organic waste fermentation plants was studied at the Institute for Siedlungswasserwirtschaft of Aachen Technical University RWTH. The focus in studying these waste waters was on the adaptation and optimization of the ZenoGem {sup trademark} process - a biological cleaning technique with an integrated microfiltration membrane. The use of this technology had the following objectives: to safeguard compliance with the limiting values for direct or indirect discharge of excess water and to reduce the heavy metal freight of circulating process water reentering the fermentation process for mashing raw organic waste. Thus the pollutant content of the fermentation residue was to be cut down. (orig.) [German] Im Rahmen eines von der Deutschen Bundesstiftung Umwelt gefoerderten Forschungs- und Entwicklungsvorhabens wurde am Institut fuer Siedlungswasserwirtschaft der RWTH Aachen die Prozess- und Ueberschusswasserreinigung von Bioabfallvergaerungsanlagen untersucht. Dabei stellte die Adaption und Optimierung des ZenoGem {sup trademark} -Verfahrens - ein biologisches Reinigungsverfahren mit integrierter Mikrofiltrationsmembran - fuer diese Abwaesser den Untersuchungsschwerpunkt dar. Ziel war es, mit dieser Technologie zum einen die Grenzwerte fuer eine direkte oder indirekte Einleitung des Ueberschusswassers zu gewaehrleisten und zum anderen die zirkulierenden Prozesswaesser, die in den Vergaerungsprozess zum Anmaischen der Roh-Bioabfaelle zurueckgefuehrt werden, an Schwermetallen zu entfrachten. Hierdurch sollte eine Schadstoffreduktion im Gaerreststoff erzielt werden. (orig.)

  4. Investigating the properties of residues. Characterization of pellets from fermentation residues; Den Eigenschaften der Reststoffe auf der Spur. Untersuchung widmet sich der Charakterisierung von Pellets aus Gaerresten

    Energy Technology Data Exchange (ETDEWEB)

    Kratzeisen, Martin; Mueller, Joachim [Hohenheim Univ., Stuttgart (Germany). Inst. fuer Agrartechnik; Starcevic, Nikica [Hohenheim Univ., Stuttgart (Germany). Inst. fuer Agrartechnik; Strabag Umweltanlagen GmbH, Muenchen (Germany). Projekt Produktentwicklung/Schlammbehandlung

    2009-09-15

    Fermentation residues are by-products of the biogas process. Farmers use them as fertilizers, but as the size of biogas plants grows, so does the residues volume. It is now too much for local use, and transport to other sites is expensive. Fuel pellets production may be an alternative. Pellets from fermentation residues are not accepted as yet because too little is known about their characteristics. The contribution describes an investigation that intends to identify the fuel characteristics of pellets from fermentation residues. (orig.)

  5. 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.

  6. Kuldma, Aus, Roosma ja Siska

    Index Scriptorium Estoniae

    2007-01-01

    2006. aasta Kuldnõela võitja kuulutatakse välja Tallinnas Viru keskuses 9.03.2007. Kandidaadid Katrin Kuldma kollektsiooniga Chocolate, Reet Aus kaubamärgiga Re Use, Tiiu Roosma pesukollektsiooniga BonBon Lingerie ja Marika Siska kaubamärgiga Sangar

  7. Niedermolekulare Verbindungen aus Spinnen als chemische Sensoren

    DEFF Research Database (Denmark)

    Olsen, Christian Adam; Kristensen, Anders S.; Strømgaard, Kristian

    2011-01-01

    sie als Leitstrukturen für die Entwicklung, Synthese und biologische Untersuchung synthetischer Analoga verwendet. Weit weniger erforscht sind hingegen Verbindungen, die der Kommunikation von Spinnen dienen. Vor kurzem wurden jedoch auf dem Gebiet der Pheromone und Allomone aus Spinnen neue...

  8. Ephemeriden aus Java, gesammelt von Edw. Jacobson

    NARCIS (Netherlands)

    Ulmer, Georg

    1913-01-01

    Aus Java waren bisher 8 Arten bekannt, nämlich Palingenia javanica Etn., Palingenia tenera Etn., Rhoënanthus speciosus Etn., Thalerosphyrus determinatus Walk. (alle durch Eaton, Rev. Monogr. Ephemeridae, genannt), Compsoneuria spectabilis Etn., Caenis nigropunctata Klap., Pseudocloëon Kraepelini

  9. Plecoptera aus Java. Eine neue Nemura-Art

    NARCIS (Netherlands)

    Klapálek, Fr.

    1912-01-01

    Seit der Veröffentlichung der Abhandlung: „Ueber die Neoperla-Arten aus Java” (Notes from the Leyden Museum, Vol. XXXII, p. 33) habe ich von Herrn EDW. JACOBSON weiteres Plecopteren-Material erhalten, welches sich aus folgenden Arten zusammensetzte: 1 ♂ Neoperla luteola BURM. aus Semarang (Febr.

  10. Mollusken aus posttertiären Schichten von Celebes

    NARCIS (Netherlands)

    Schepman, M.M.

    1912-01-01

    Die im Folgenden behandelten Mollusken stammen aus der Nähe von Kajoe ragi auf Celebes, woselbst sie durch R. FENNEMA aus denselben Schichten ausgelesen wurden, aus denen früher durch J. G. DE MAN einige brachyure Krebse beschrieben sind. Es darf deswegen betreffs näherer Angaben über die Herkunft

  11. Estudo das ausências da equipe de enfermagem

    Directory of Open Access Journals (Sweden)

    Janaina Haidê Rodrigues Belem

    1998-12-01

    Full Text Available As ausências dos elementos da equipe de enfermagem comprometem a organização do trabalho causando sobrecarga dessa equipe, e queda na qualidade da assistência de enfermagem. O presente estudo caracteriza o tipo e distribuição das ausências da equipe de enfermagem em um hospital geral de grande porte, propondo um índice de Segurança Técnica para cobertura das ausências a partir da realidade investigada. Foram estudadas 8 tipos de ausências entre previstas e não previstas. O maior número de tipos de ausências encontradas foram aquelas referentes à ausências previstas, em seqüência encontramos licença maternidade representando o maior número de ausências não previstas.

  12. Reet Aus - egoismiülikooli õppejõud / Reet Aus ; intervjueerinud Tanel Veenre

    Index Scriptorium Estoniae

    Aus, Reet, 1974-

    2009-01-01

    Moekunstnik Reet Aus osalemisest oma kollektsiooniga Londoni moenädala raames toimunud näitusel "Estethica", rohelisest disainist, tööst teatrikunstnikuna, oma kaubamärgist ReUse, moekunsti eelistest ja puudustest, ilust, endast, majanduskriisist, linnastumisest

  13. AUS98 - The 1998 version of the AUS modular neutronic code system

    International Nuclear Information System (INIS)

    Robinson, G.S.; Harrington, B.V.

    1998-07-01

    AUS is a neutronics code system which may be used for calculations of a wide range of fission reactors, fusion blankets and other neutron applications. The present version, AUS98, has a nuclear cross section library based on ENDF/B-VI and includes modules which provide for reactor lattice calculations, one-dimensional transport calculations, multi-dimensional diffusion calculations, cell and whole reactor burnup calculations, and flexible editing of results. Calculations of multi-region resonance shielding, coupled neutron and photon transport, energy deposition, fission product inventory and neutron diffusion are combined within the one code system. The major changes from the previous AUS publications are the inclusion of a cross-section library based on ENDF/B-VI, the addition of the MICBURN module for controlling whole reactor burnup calculations, and changes to the system as a consequence of moving from IBM main-frame computers to UNIX workstations This report gives details of all system aspects of AUS and all modules except the POW3D multi-dimensional diffusion module

  14. AUS98 - The 1998 version of the AUS modular neutronic code system

    Energy Technology Data Exchange (ETDEWEB)

    Robinson, G.S.; Harrington, B.V

    1998-07-01

    AUS is a neutronics code system which may be used for calculations of a wide range of fission reactors, fusion blankets and other neutron applications. The present version, AUS98, has a nuclear cross section library based on ENDF/B-VI and includes modules which provide for reactor lattice calculations, one-dimensional transport calculations, multi-dimensional diffusion calculations, cell and whole reactor burnup calculations, and flexible editing of results. Calculations of multi-region resonance shielding, coupled neutron and photon transport, energy deposition, fission product inventory and neutron diffusion are combined within the one code system. The major changes from the previous AUS publications are the inclusion of a cross-section library based on ENDF/B-VI, the addition of the MICBURN module for controlling whole reactor burnup calculations, and changes to the system as a consequence of moving from IBM main-frame computers to UNIX workstations This report gives details of all system aspects of AUS and all modules except the POW3D multi-dimensional diffusion module refs., tabs.

  15. AUS burnup module CHAR and the associated data pool

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1975-12-01

    The CHAR module of the AUS reactor neutronics scheme solves the multiregion nuclide depletion equations using an analytic method. The module obtains cross section, flux and geometry data from AUS data pools, and uses the STATUS data pool which has been designed for the storage of nuclide compositions, spatial smearing factors and other miscellaneous information. (author)

  16. Risiko Energiewende Wege aus der Sackgasse

    CERN Document Server

    Kleinknecht, Konrad

    2015-01-01

    Der Ausstieg aus der Nutzung der Kernenergie in Deutschland wurde im Sommer 2011 im Eiltempo beschlossen. Jetzt zeigt sich, dass es keinen realistischen Plan für den Umbau der Energieversorgung in der vorgesehenen Frist von zehn Jahren gibt. Für die Umstellung unserer gesamten Stromversorgung und damit unserer Wirtschaft ist der Zeitraum zu kurz. Es fehlt eine belastbare empirische Begründung, die Fragen der Versorgungssicherheit, der Finanzierbarkeit, der Auswirkungen auf die wirtschaftliche Entwicklung und die soziale Gerechtigkeit behandeln müsste. Somit droht diese Wende an ihren Widersprüchen zu scheitern. Konrad Kleinknecht versucht in seinem Buch, die Probleme zu benennen und Antworten zu finden. Für ihn stellen sich die folgenden Fragen: Welche Möglichkeit haben wir, mit Windkraft und Solarenergie einen Teil der Stromversorgung zu ersetzen? Welche Stromquellen bieten gesicherte Leistung? Können wir auf Kohlekraftwerke verzichten? Brauchen wir neue Stromtrassen? Wie lässt sich Strom speichern?...

  17. Zusammenarbeit aus Sicht eines outgesourcten Instandhalters

    Science.gov (United States)

    Grüßer, Stefan; Loeven, Heinz-Wilhelm

    Dauerhafter Unternehmenserfolg ist nur mit einer fortschrittlichen Instandhaltung zu erzielen. Durch den enormen Kostendruck infolge der Globalisierung und die Innovationssprünge auf der technischen Seite wird auch die Frage nach der modernen Organisationsform für die Instandhaltung gestellt. Eine Möglichkeit der Kostenoptimierung ist das Outsourcing von Instandhaltungsleistungen. Hierbei ist es unerlässlich, dass sich die Mitarbeiter zum Dienstleister entwickeln. In diesem Beitrag wird die Entwicklung der InfraServ Knapsack von einer internen Instandhaltungsabteilung hin zu einem Industriellen Dienstleister beschrieben und Aspekte der Zusammenarbeit mit externen Kunden aus der Sicht des outgesourcten Instandhalters geschildert. Es werden die wichtigen Entwicklungsschritte zur Dienstleistungsorientierung der früheren Eigeninstandhaltung aufgezeigt. Dieser Beitrag ist nicht als "Königsweg“ zu verstehen, er soll vielmehr anhand der Erfahrungen einer outgesourcten Eigeninstandhaltung Anregungen für die Entwicklung der eigenen Instandhaltungsorganisation liefern.

  18. Heat recovery from compressed air in sludge activation plants; Waermerueckgewinnung aus der Druckluft von Belebungsanlagen

    Energy Technology Data Exchange (ETDEWEB)

    Strunkheide, J.; Eckhardt, R.; Witte, H. [IWB Gemeinnuetziges Inst. Wasser und Boden e.V., Sankt Augustin (Germany)

    2002-07-01

    The Herdorf sewage system is presented as an example of heat recovery from compressed air of the activation stage. Consumption of externally supplied fuel (heating oil) was minimised, and full-scale power generation from sewage gas provided additional income. The key element of the heat recovery system is the air cooler with a matched double-shell heat exchanger. Temperatures and water volumes on the heating water side can be varied in order to ensure optimum heat supply to the air cooler at any time. The heat is used in the internal heating system to heat up the raw sludge in the fermentation process. [German] Die Waermerueckgewinnung aus der Druckluft von Belebungsanlagen kann einen wesentlichen Beitrag zum Waermehaushalt von Klaeranlagen liefern, wie hier am Beispiel der Klaeranlage Herdorf erlaeutert wurde. Hierdurch konnte zum einen der Einsatz von Fremdbrennstoffen (Heizoel) auf ein Minimum reduziert und zum anderen konnten zusaetzliche Ertraege aus der vollstaendigen Verstromung des Faulgases erzielt werden. Kernstueck der Waermerueckgewinnungsanlage bildet der Luftkuehler und der darauf abgestimmte Doppelmantelrohr-Waermeuebertrager. Von wesentlicher Bedeutung ist hierbei, dass auf der Heizkreiswasserseite mit variablen Heizwassermengen und korrespondierenden Temperaturen gefahren werden kann, um zu jedem Zeitpunkt die optimale Waerme durch den Luftkuehler bedarfsorientiert abgreifen zu koennen. Die Waerme dient zur Einspeisung in das Betriebs-Heizungssystem und damit zur Rohschlamm-Aufheizung im Faulungsprozess. (orig.)

  19. Zusammensetzung eukaryotischer RNase P aus pflanzlichen Zellkernen und Plastiden

    OpenAIRE

    Heubeck, Christian

    2004-01-01

    Ribonuklease P (RNaseP) ist eine essentielle Endonuklease, welche die 5'-Flanke von pre-tRNAs entfernt. In nahezu allen bisher untersuchten Organismen und Organellen besteht das Holoenzym aus einer RNA-Untereinheit und einer Protein-Komponente. Nur die Zusammensetzung des Enzyms in den Chloroplasten und Mitochochondrien mehrzelliger Eukaryonten scheint unklar. Eine RNA-Untereinheit konnte hier bis jetzt nicht nachgewiesen werden. Um den Aufbau der RNaseP aus photosynthetischen...

  20. Neues aus dem Forschungsfeld Deutsch als Zweitsprache. Sammelrezension

    Directory of Open Access Journals (Sweden)

    Claus Altmayer

    2015-03-01

    Full Text Available Neues aus dem Forschungsfeld Deutsch als Zweitsprache. Sammelrezension (Teil 2 von Bernt Ahrenholz (Hrsg. (2009, Empirische Befunde zu DaZ-Erwerb und Sprachförderung. Beiträge aus dem 3. ‚Workshop Kinder mit Migrationshintergrund‘; Karen Schramm & Christoph Schröder (Hrsg. (2009, Empirische Zugänge zu Spracherwerb und Sprachförderung in Deutsch als Zweitsprache; Stefan Jeuk (2010, Deutsch als Zweitsprache in der Schule. Grundlagen - Diagnose – Förderung

  1. 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)

  2. ESWL aus der Sicht des Osteologen

    Directory of Open Access Journals (Sweden)

    Tischer T

    2004-01-01

    Full Text Available In der Urologie hat die Zertrümmerung von schmerzhaften Nierensteinen mittels extrakorporaler Stoßwellen die nicht-invasive Therapie von Nierensteinen revolutioniert. Dieses erfolgversprechende Konzept wurde vor über 15 Jahren in der Orthopädie aufgegriffen. Dabei wurde versucht, die verzögerte Knochenbruchheilung durch Stimulation der Knochenenden mit Hilfe fokussierter extrakorporaler Stoßwellen zu beschleunigen. Im folgenden wurde dieses Verfahren erfolgreich zur Behandlung von Knochenbruchheilungsstörungen, der Tendinitis calcarea, der Epicondylitis radialis humeri und der Fasciitis plantaris eingesetzt. Dabei ist – anders als bei der Nierensteinzertrümmerung – nicht die Zerstörung von Hartgewebe für den Wirkmechanismus verantwortlich. Lange Zeit waren die Kenntnisse sowohl über die Wirkmechanismen extrakorporaler Stoßwellen am Knochen, als auch über mögliche unerwünschte Nebenwirkungen nur eingeschränkt verfügbar. In den letzten Jahren sind jedoch viele neue Studien publiziert worden. Die vorliegende Arbeit faßt den entsprechenden gegenwärtigen Kenntnisstand über die Wirkung extrakorporaler Stoßwellen auf den Knochen aus tier- und zellkulturexperimentellen Grundlagenuntersuchungen zusammen. Insbesondere in bezug auf mögliche unerwünschte Nebenwirkungen der ESWT haben die bisher durchgeführten Untersuchungen wertvolle Hinweise ergeben. Darüber hinaus konnten in jüngster Zeit erste Ergebnisse bezüglich der molekularen Wirkweise extrakorporaler Stoßwellen am Stütz- und Bewegungsapparat vorgelegt werden, die ein komplexes Bild der tatsächlichen Vorgänge erahnen lassen. Durch eine Intensivierung der tierexperimentellen Grundlagenforschung zur ESWT wird es möglich sein, in naher Zukunft eine breit abgesicherte, experimentell-wissenschaftliche Grundlage zum Einsatz extrakorporaler Stoßwellen am Stütz- und Bewegungsapparat zu erarbeiten.

  3. 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.

  4. A guide to the AUS modular neutronics code system

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1987-04-01

    A general description is given of the AUS modular neutronics code system, which may be used for calculations of a very wide range of fission reactors, fusion blankets and other neutron applications. The present system has cross-section libraries derived from ENDF/B-IV and includes modules which provide for lattice calculations, one-dimensional transport calculations, and one, two, and three-dimensional diffusion calculations, burnup calculations and the flexible editing of results. Details of all system aspects of AUS are provided but the major individual modules are only outlined. Sufficient information is given to enable other modules to be added to the system

  5. AUS - the Australian modular scheme for reactor neutronics computations

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1975-12-01

    A general description is given of the AUS modular scheme for reactor neutronics calculations. The scheme currently includes modules which provide the capacity for lattice calculations, 1D transport calculations, 1 and 2D diffusion calculations (with feedback-free kinetics), and burnup calculations. Details are provided of all system aspects of AUS, but individual modules are only outlined. A complete specification is given of that part of user input which controls the calculation sequence. The report also provides sufficient details of the supervisor program and of the interface data sets to enable additional modules to be incorporated in the scheme. (author)

  6. Eine neue Tornaria aus dem Ostindischen Archipel (Tornaria Sunieri)

    NARCIS (Netherlands)

    Stiasny, G.

    1921-01-01

    Da aus dem malayischen Archipel durch die Siboga-Monographie Spengels (2) zwar eine Anzahl Enteropneusten, jedoch nur eine einzige Tornaria bekannt worden ist, war anzunehmen, dass noch andere Tornarien in diesem Gebiete nachzuweisen sein würden. Von dieser Erwartung ausgehend wandte ich mich an

  7. Fermentation of pulp from coffee production; Vergaerung von Pulpa aus der Kaffee-Produktion

    Energy Technology Data Exchange (ETDEWEB)

    Hofman, M.; Baier, U.

    2003-07-01

    Harvesting of coffee berries and production of dried coffee beans produces large amounts of solid wastes. Per ton of consumable coffee beans, roughly 2 tons of spent coffee pulp are wasted at the production facilities. Coffee pulp represents a valuable source of energy and can be used for anaerobic biogas production. In this study it was shown that coffee pulp can be anaerobically digested as a sole carbon source without further addition of co-substrates. No nutrient limitations and only a very moderate substrate inhibition have been found in concentrated pulp. The mesophilic biogas formation potential was found to be 0.38 m{sup 3} biogas per kg of organic matter. The anaerobic degradability was higher than 70%. In semi-continuously operated biogas reactors a high degradation of organics and a subsequent biogas production was shown at hydraulic detention times of 16 days. Methanization of fresh pulp is technically feasible in fully mixed tank reactors as well as in plug flow reactors. Due to the presence of easily degradable carbon sources, fresh pulp will quickly show microbiological growth. Storage in the presence of ambient oxygen will result in aerobic degradation of organics in parallel with energy loss. Additionally, anaerobic zones with methane emission will quickly occur. Therefore, it is recommended to store fresh pulp under oxygen free, lactic acid conditions (silage) until anaerobic treatment in the biogas reactor. (author)

  8. Power generation using fermentation of solids: ecological assessment; Stromproduktion aus Feststoff-Vergaerung: Oekobilanz

    Energy Technology Data Exchange (ETDEWEB)

    Schleiss, K. [Umwelt- und Kompostberatung, Baar (Switzerland); Edelmann, W. [Arbi GmbH, Maschwanden (Switzerland)

    2000-07-01

    As a result of the liberalisation of the electricity market, clients have the opportunity to choose between different power providers and qualities of products. One of them is 'eco-power', sold in Switzerland under the brand name 'naturemade star'. Biogas from the digestion of source-separated municipal solid waste is a potential energy source to produce 'naturemade star'. The goal of the present study was to evaluate under which prerequisites biogas from bio waste can fulfil the criteria set by the mentioned label. The life cycle analysis of three different systems of bio waste digestion have been compared with two types of 'composting' plants ('windrow' and 'hall composting'). The calculation was based on the power production of 1 kWh. For the comparison with 'composting' - which is an energy consumer - 1 kg of bio waste was taken as a unit. Usually, digestion is followed by a short aerobic post-treatment. In same installations, only a part of the bio waste, i.e. the wetter, protein-rich fraction, is digested whereas the lignin-rich fraction is composted. All calculations were based on real installations, however, it was assumed that the same amount of waste with an identical composition was treated (35% dry matter, 70% volatile solids, degradation rate 55%). The three anaerobic/aerobic systems digest 100%, 60% and 30% of the waste respectively. Composting includes only aerobic treatment. All the anaerobic systems are favoured when it comes to energy production whereas the windrow composting has lower methane emissions and the indoor composting decreased ammonia emissions. Compared to electricity from PV and wind, biogas has higher emissions of methane, ammonia and NO{sub x}, whereas CO{sub 2} is far lower thanks to the recycling into plant material. However, it is important to optimise combined heat and power generation with respect to flue gas emissions. Beside the direct comparison of the possible pollutants between the five technical solutions on overall, life cycle analysis has been calculated by two different methods, 'Ecoindicator 95' and a point system (UBP) developed by the Swiss Agency for the Environment, Forests and Landscape (SAEFL). (author)

  9. 371 Exhumierungen : eine Untersuchung aus morphologischer, versicherungsmedizinischer und rechtsmedizinischer Sicht

    OpenAIRE

    Ulm, Kristin

    2008-01-01

    In der vorliegenden Arbeit wurden die Ergebnisse von 371 Exhumierungen aus den Jahren 1967 bis 1998 ausgewertet unter der Fragestellung, ob aussagekräftige morphologische Befunde auch noch nach einer längeren Leichenliegezeit erhoben werden und versicherungsmedizinische Fragen hierdurch beantwortet werden können. Die erhobenen morphologischen Befunde sowohl auf mikroskopischer als auch auf makroskopischer Ebene wurden zu einem Erwartungskatalog zusammengefasst und mit den Ergebnissen der...

  10. Räumliche Aspekte von Transformationsproblemen aus systemtheoretischer Perspektive

    OpenAIRE

    Klüter, Helmut

    2000-01-01

    Der mit dem Topos "Transformation von Wirtschafts- und Gesellschaftssystemen" axiomatisch angenommene Unvereinbarkeit sozialistischer und marktwirtschaftlicher Strukturen ist aus raumwissenschaftlicher Sicht nicht nachvollziehbar. Zum einen gibt es in Wirtschaftsgeographie und Infrastrukturtheorie eine ganze Reihe von Gemeinsamkeiten und Berührungspunkten, die man für den konstruktiven Systemumbau nutzen kann. Zum andern benötigt der Umbau selbst eine räumliche Infrastruktur. Und zum dritten ...

  11. 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.

  12. 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 ...

  13. 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.

  14. 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

  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. Energy from biomass. Teaching material; Energie aus Biomasse. Ein Lehrmaterial

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2002-04-01

    The textbook discusses the available options for power and heat generation from biomass as well as the limits of biomass-based power supply. The main obstacle apart from the high cost is a lack of knowledge, which the book intends to remedy. It addresses students of agriculture, forestry, environmental engineering, heating systems engineering and apprentice chimney sweepers, but it will also be useful to all other interested readers. [German] Biomasse kann aufgrund seiner vielfaeltigen Erscheinungs- und Umwandlungsformen sowohl als Brennstoff zur Waerme- und Stromgewinnung oder als Treibstoff eingesetzt werden. Die energetische Nutzung von Biomasse birgt zudem nicht zu verachtende Vorteile. Zum einen wegen des Beitrags zum Klimaschutz aufgrund der CO{sub 2}-Neutralitaet oder einfach, weil Biomasse immer wieder nachwaechst und von fossilen Ressourcen unabhaengig macht. All den bisher erschlossenen Moeglichkeiten der energetischen Nutzung von Biomasse moechte dieses Lehrbuch Rechnung tragen. Es zeigt aber auch die Grenzen auf, die mit der Energieversorgung durch Bioenergie einhergehen. Hohe Kosten und ein erhebliches Informationsdefizit behinderten bisher eine verstaerkte Nutzung dieses Energietraeges. Letzterem soll dieses Lehrbuch entgegenwirken. Das vorliegende Lehrbuch wurde fuer die Aus- und Weiterbildung erstellt. Es richtet sich vor allem an angehende Land- und Forstwirte, Umwelttechniker, Heizungsbauer und Schornsteinfeger, ist aber auch fuer all diejenigen interessant, die das Thema ''Energie aus Biomasse'' verstehen und ueberblicken moechten. (orig.)

  17. ANAUSN - a one-dimensional multigroup SN transport theory module for the AUS reactor neutronics system

    International Nuclear Information System (INIS)

    Clancy, B.E.

    1982-05-01

    ANAUSN is a general purpose, one-dimensional discrete ordinate transport theory program which has access to AUS datapools. Fixed source, reactivity and a variety of criticality search calculations can be performed. The program can be operated as a module in the AUS scheme or as a stand-alone program

  18. 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.

  19. 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

  20. 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.

  1. 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.

  2. 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,

  3. 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...

  4. Das Archiv der Familie Szwojnicki aus Borkłojnie

    Directory of Open Access Journals (Sweden)

    Andrzej Mycio

    2017-11-01

    Full Text Available 2004 erwarb die Universitätsbibliothek in Thorn einen kleinen Bestand, das Privatarchiv der Familie Szwojnicki, die bis zum Zweiten Weltkrieg ihre Landgüter in Borkłojnie in der Republik Litauen inne hatte. Die von den nacheinander folgenden Familienvertretern gesammelten Materialien, die sich bis zum heutigen Tag bewährten, erlauben die wichtigsten Schicksale dieser Familie wiederherzustellen. Die Szwojnickis waren eine Familie der Landesbeamten. Im 19. Jahrhundert waren ihre Landgüter in Borkłojnie ein Hort, wo die polnischen Truppen während des Januaraufstandes unterstützt, geschützt und versorgt wurden. Die Landgüter wurden von 1897 bis zum Ende des Zweiten Weltkrieges von Zygmunt Szwojnicki verwaltet. In der Zwischenkriegszeit bemühte er sich aktiv um die Bewahrung der nationalen Identität der in der Republik Litauen lebenden Polen. 1946 wurde er zusammen mit anderen Polen in den polnischen Staat umgesiedelt. Das ganze Familienarchiv Szwojnickis ist einer der kleineren Archivbestände, die in der Universitätsbibliothek in Thorn aufbewahrt werden. Dazu gehörten insgesamt 12 Inventareinheiten. Das älteste Dokument in diesem Bestand stammt aus dem Jahr 1531, das jüngste aus dem Jahr 1946. Die erhaltenen Archivalien entstanden also innerhalb von über 400 Jahren. Sie schildern die Schicksale der Familie Szwojnicki und ihrer Landgüter in Borkłojnie. Der Archivbestand der Familie Szwojnicki ist ein typisches Beispiel von Familienakten des nicht so wohlhabenden polnischen Adels, der die Gebiete Litauens bewohnte. Es bewährten sich vor allem die Urkunden, die von den Ansprüchen der Familie auf den Adelstitel sowie auf die Landgüter zeugen, darüber hinaus: Matrikelakten, Testamente, Finanzurkunden sowie biografische Materialien in Bezug auf den letzten Eigentümer Zygmunt Szwojnicki.

  5. The Yeast Plasma Membrane ATP Binding Cassette (ABC) Transporter Aus1

    Science.gov (United States)

    Marek, Magdalena; Milles, Sigrid; Schreiber, Gabriele; Daleke, David L.; Dittmar, Gunnar; Herrmann, Andreas; Müller, Peter; Pomorski, Thomas Günther

    2011-01-01

    The ATP binding cassette (ABC) transporter Aus1 is expressed under anaerobic growth conditions at the plasma membrane of the yeast Saccharomyces cerevisiae and is required for sterol uptake. These observations suggest that Aus1 promotes the translocation of sterols across membranes, but the precise transport mechanism has yet to be identified. In this study, an extraction and purification procedure was developed to characterize the Aus1 transporter. The detergent-solubilized protein was able to bind and hydrolyze ATP. Mutagenesis of the conserved lysine to methionine in the Walker A motif abolished ATP hydrolysis. Likewise, ATP hydrolysis was inhibited by classical inhibitors of ABC transporters. Upon reconstitution into proteoliposomes, the ATPase activity of Aus1 was specifically stimulated by phosphatidylserine (PS) in a stereoselective manner. We also found that Aus1-dependent sterol uptake, but not Aus1 expression and trafficking to the plasma membrane, was affected by changes in cellular PS levels. These results suggest a direct interaction between Aus1 and PS that is critical for the activity of the transporter. PMID:21521689

  6. 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...

  7. 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).

  8. 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.)

  9. 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.

  10. 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.

  11. Zeolithhaltige Katalysatoren für die Nachbehandlung von sauerstoffreichem Abgas aus Verbrennungsmotoren

    OpenAIRE

    Scharr, Detlef

    2007-01-01

    Im Rahmen dieser Arbeit wurden neuartige Katalysatoren für die Minderung der Stickoxide in sauerstoffreichem Abgas aus Verbrennungsmotoren untersucht. Als Katalysatoren wurden physikalische Mischungen aus unterschiedlichen Zeolithen und Übergangsmetalloxiden verwendet. Der Zeolith soll die Kohlenwasserstoffe im Abgas zu einem geeigneten Reduktionsmittel aufbereiten, das die Stickoxide am Übergangsmetall wirksam reduziert. Da über das Zusammenwirken der beiden Materialien in der Mischung ...

  12. Fuel from biologic wase materials; Kraftstoff aus biologischen Reststoffen

    Energy Technology Data Exchange (ETDEWEB)

    Braesel, Martina

    2013-06-01

    In Germany, annually about 770,000 tons of biological waste reach rubbish bins or composting plants. In order to recondition this biological waste, the Federal Ministry of Education and Research (Berlin, Federal Republic of Germany) has launched a research project with a funding of 4.3 million Euro limited to a period of time of five years. In cooperation with the Fraunhofer Institute for Interfacial Engineering and Biotechnology (Stuttgart, Federal Republic of Germany) easily fermentable, wet biomass with a low content of lignocellulosic material has to be completely transformed to biogas with maximum energy. Only some of the ash remains.

  13. Co-fermentation of sewage sludge and organic waste; CO-Vergaerung von Klaerschlamm und Bioabfaellen

    Energy Technology Data Exchange (ETDEWEB)

    Schmelz, K.G. [Emschergenossenschaft und Lippeverband, Essen (Germany)

    1999-07-01

    The processes taking place in sewage sludge digestion and organic waste fermentation are identical. It therefore seems obvious to treat organic waste and sewage sludge jointly. In contrast to organic waste fermentation plants to be newly erected, co-fermentation permits making use of anaerobic treatment systems that are already installed at sewage treatment plants. At these plants, in principle only the sections responsible for acceptance and conditioning of organic waste need to be retrofitted. Apart from the possibility to treat organic waste very inexpensively, the co-fermentation process offers a number of other advantages. For this reason, the Emschergenossenschaft and Lippeverband carried out extensive semi-technical scale tests in co-fermentation of organic waste and sewage sludge. (orig.) [German] Die ablaufenden biologischen Prozesse sind bei der Klaerschlammfaulung und der Bioabfallvergaerung gleich. Es liegt daher nahe, Bioabfaelle und Klaerschlaemme gemeinsam zu behandeln. Gegenueber neu zu errichtenden Bioabfall-Vergaerungsanlagen kann bei der Co-Vergaerung auf die bereits installierte Anaerobtechnik auf den Klaeranlagen zurueckgegriffen werden. Dort muss im wesentlichen nur der Annahme- und Aufbereitungsbereich fuer die Bioabfaelle nachgeruestet werden. Das Verfahren der Co-Vergaerung bietet ausser einer sehr kostenguenstigen Behandlungsmoeglichkeit fuer Bioabfaelle eine Reihe weiterer Vorteile. Aus diesem Grund wurden bei Emschergenossenschaft und Lippeverband umfangreiche halbtechnische Versuche zur Co-Vergaerung von Bioabfaellen und Klaerschlamm durchgefuehrt. (orig.)

  14. 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.

  15. 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.

  16. 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....

  17. 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.

  18. DNA fingerprinting and diversity analysis in Aus genotypes using microsatellite markers

    Directory of Open Access Journals (Sweden)

    MD. MONIRUL ISLAM

    2015-08-01

    Full Text Available DNA fingerprinting and genetic diversity of 94 Aus (6 BRRI released Aus variety and 88 local Aus landraces genotypes were carried out to protect the Aus landraces from biopiracy. A total of 91 microsatellite markers were tested for screening the genotypes. Among 91 amplified products, 56% have polymorphic bands giving 195 alleles. The number of alleles per locus ranged from four (RM25 and RM147 to twenty seven (RM519, where average allele number was 9.76. The Polymorphism Information Contents (PIC lied between 0.455 (RM5 to 0.934 (RM519. Most robust marker was found RM519 since it provided the highest PIC value (0.934. Pair-wise genetic dissimilarity co-efficient showed the lowest genetic dissimilarity was found BRRI dhan42 and BRRI dhan43 and the highest genetic dissimilarity was found local landraces each other. Here it is shown that most Aus landraces is recognized to have broad genetic base. Thus it is recommended to use these landraces for future breeding program or include new and untouched local landraces to incorporate new genes and broaden genetic base.

  19. 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.

  20. 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...

  1. 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.

  2. AUS module MIRANDA - a data preparation code based on multiregion resonance theory

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1977-07-01

    MIRANDA is a data preparation module of the AUS reactor neutronics scheme and is used to prepare multigroup cross-section data which are pertinent to a particular reactor system from a general purpose multigroup library of cross sections. The cross-section library has been prepared from ENDF/B and includes temperature dependent data and resonance cross sections represented by subgroup parameters. The MIRANDA module includes a multiregion resonance calculation in slab, cylinder or cluster geometry, a homogeneous Bsub(L) flux solution, and a group condensation facility. Interaction with other AUS modules, particularly for burnup calculations, is provided. (Author)

  3. 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.

  4. A comparison of neutron resonance absorption in thermal reactor lattices in the AUS neutronics code system with Monte Carlo calculations

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1985-08-01

    The calculation of resonance shielding by the subgroup method, as incorporated in the MIRANDA module of the AUS neutronics code system, is compared with Monte Carlo calculatons for a number of thermal reactor lattices. For the large range of single rod and rod cluster lattices considered, AUS results for resonance absorption were high by up to two per cent

  5. 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.

  6. 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.

  7. 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

  8. 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.

  9. 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

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. Review: Findeisen, Genia: Frauen in Indonesien: Geschlechtergleichheit durch Demokratisierung? Eine Analyse des Demokratisierungsprozesses aus Frauenperspektive (2008 Buchbesprechung: Findeisen, Genia: Frauen in Indonesien: Geschlechtergleichheit durch Demokratisierung? Eine Analyse des Demokratisierungsprozesses aus Frauenperspektive (2008

    Directory of Open Access Journals (Sweden)

    Carola von der Dick

    2009-04-01

    Full Text Available Review of the monograph: Findeisen, Genia: Frauen in Indonesien: Geschlechtergleichheit durch Demokratisierung? Eine Analyse des Demokratisierungsprozesses aus Frauenperspektive Wettenberg: Johannes Herrmann J&J Verlag, 2008, ISBN 978-3-937983-11-0, 434 pages Besprechung der Monographie: Findeisen, Genia: Frauen in Indonesien: Geschlechtergleichheit durch Demokratisierung? Eine Analyse des Demokratisierungsprozesses aus Frauenperspektive Wettenberg: Johannes Herrmann J&J Verlag, 2008, ISBN 978-3-937983-11-0, 434 Seiten

  15. Possible emissions from electricity generation from geothermal energy; Moegliche Emissionen bei der Stromerzeugung aus Geothermie

    Energy Technology Data Exchange (ETDEWEB)

    Heberle, Florian; Bruggemann, Dieter [Bayreuth Univ. (Germany). Lehrstuhl fuer Technische Thermodynamik und Transportprozesse (LTTT)

    2013-03-15

    Electricity from geothermal energy in the low temperature range can be efficiently recovered if power plant processes are used with organic working fluids. It is inevitable that a small part of the sometimes harmful fluids leaking from the plant - a conflict in the development of climate-friendly renewable energy actually. A short report of the Centre for Energy Technology at the University of Bayreuth, on behalf of UBA quantifies the emissions of fluorinated hydrocarbons for different development scenarios and emission rates. [German] Strom aus Erdwaerme im Niedertemperaturbereich kann effizient gewonnen werden, wenn Kraftwerksprozesse mit organischen Arbeitsmedien einsetzt werden. Dabei ist es nicht zu vermeiden, dass ein kleiner Teil der mitunter klimaschaedlichen Fluide, aus den Anlagen entweicht - ein Zielkonflikt beim Ausbau der eigentlich klimaschonenden erneuerbaren Energie. Ein Kurzgutachten des Zentrums fuer Energietechnik der Universitaet Bayreuth im Auftrag des UBA quantifiziert die Emissionen fluorierter Kohlenwasserstoffe fuer verschiedene Ausbauszenarien und Emissionsraten.

  16. Ärma talu ehitanud Aus Invest müüdi Panama riiulifirmale maha / Kadri Paas

    Index Scriptorium Estoniae

    Paas, Kadri, 1982-

    2007-01-01

    Ärma talu ehitanud Aus Invest OÜ ei ole maksnud tööde eest kõigile alltöövõtjatele. Proua Evelin Ilvese sõnul on Ermamaa peatöövõtjale kõigi kokkulepitud tööde eest maksnud. 2007. a. mais müüsid Aivar Aus ja Mait Aus Tartu maakohtu registriosakonna andmetel Aus Invest OÜ Panamal registreeritud riiulifirmale Arliana Enterprises Corp. Vt. samas: Nõunik sekkus presidendi teleintervjuusse. Kui telekanali TV3 Lõuna-Eesti reporter Valgamaal visiidil viibivalt Toomas Hendrik Ilveselt ja proua Evelin Ilveselt Ärma talu ehitusega kaasnenud võlgade kohta aru päris, sekkus kõnelusse presidendi avalike suhete nõunik Toomas Sildam. Vt. ka lk. 10: Urmo Soonvald. Ärma triibulised. Ajakirjanik ootab Ärma talu probleemidega seoses suuremat avalikustamist

  17. ICPP - a collision probability module for the AUS neutronics code system

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1985-10-01

    The isotropic collision probability program (ICPP) is a module of the AUS neutronics code system which calculates first flight collision probabilities for neutrons in one-dimensional geometries and in clusters of rods. Neutron sources, including scattering, are assumed to be isotropic and to be spatially flat within each mesh interval. The module solves the multigroup collision probability equations for eigenvalue or fixed source problems

  18. Exploring traditional aus-type rice for metabolites conferring drought tolerance.

    Science.gov (United States)

    Casartelli, Alberto; Riewe, David; Hubberten, Hans Michael; Altmann, Thomas; Hoefgen, Rainer; Heuer, Sigrid

    2018-01-25

    Traditional varieties and landraces belonging to the aus-type group of rice (Oryza sativa L.) are known to be highly tolerant to environmental stresses, such as drought and heat, and are therefore recognized as a valuable genetic resource for crop improvement. Using two aus-type (Dular, N22) and two drought intolerant irrigated varieties (IR64, IR74) an untargeted metabolomics analysis was conducted to identify drought-responsive metabolites associated with tolerance. The superior drought tolerance of Dular and N22 compared with the irrigated varieties was confirmed by phenotyping plants grown to maturity after imposing severe drought stress in a dry-down treatment. Dular and N22 did not show a significant reduction in grain yield compared to well-watered control plants, whereas the intolerant varieties showed a significant reduction in both, total spikelet number and grain yield. The metabolomics analysis was conducted with shoot and root samples of plants at the tillering stage at the end of the dry-down treatment. The data revealed an overall higher accumulation of N-rich metabolites (amino acids and nucleotide-related metabolites allantoin and uridine) in shoots of the tolerant varieties. In roots, the aus-type varieties were characterised by a higher reduction of metabolites representative of glycolysis and the TCA cycle, such as malate, glyceric acid and glyceric acid-3-phosphate. On the other hand, the oligosaccharide raffinose showed a higher fold increase in both, shoots and roots of the sensitive genotypes. The data further showed that, for certain drought-responsive metabolites, differences between the contrasting rice varieties were already evident under well-watered control conditions. The drought tolerance-related metabolites identified in the aus-type varieties provide a valuable set of protective compounds and an entry point for assessing genetic diversity in the underlying pathways for developing drought tolerant rice and other crops.

  19. Use of Vegetation Health Data for Estimation of Aus Rice Yield in Bangladesh

    OpenAIRE

    Rahman, Atiqur; Roytman, Leonid; Krakauer, Nir Y.; Nizamuddin, Mohammad; Goldberg, Mitch

    2009-01-01

    Rice is a vital staple crop for Bangladesh and surrounding countries, with interannual variation in yields depending on climatic conditions. We compared Bangladesh yield of aus rice, one of the main varieties grown, from official agricultural statistics with Vegetation Health (VH) Indices [Vegetation Condition Index (VCI), Temperature Condition Index (TCI) and Vegetation Health Index (VHI)] computed from Advanced Very High Resolution Radiometer (AVHRR) data covering a period of 15 years (1991...

  20. Potentiale und Barrieren der Nutzung des Mobile Payment aus Kundensicht: eine empirische Untersuchung

    OpenAIRE

    Haarstick, Felix

    2016-01-01

    Während sich das Zahlungsverfahren Mobile Payment seit einigen Jahren international mehr und mehr etabliert, fristet es entgegen jährlich wiederkehrender Erfolgsprognosen in Deutschland immer noch ein Nischendasein. Die vorliegende Untersuchung entstand im Rahmen einer Bachelorarbeit des Studiengangs der Betriebswirtschaftslehre an der Hochschule Hannover und beschäftigt sich mit den Potentialen und Barrieren der Nutzung des Mobile Payment aus Kundensicht, mit dem Ziel, die wesentlichen Fakto...

  1. Production of an aluminium heat exchanger coil; Fertigung eines gewickelten Waermetauschers aus Aluminium

    Energy Technology Data Exchange (ETDEWEB)

    Wimmer, G. [Linde AG, Tacherting (Germany)

    2002-07-01

    The heat exchangers presented in this contribution are the liquefier and subcooler of a two-component natural gas liquefaction plant to be exported to Australia, with a total heat exchanger surface that corresponds to the area of 8 soccer fields. [German] Bei den vorgestellten Waermetauschern handelt es sich um Liquefier und Subcooler einer aus 2 Prozesseinheiten bestehenden Erdgasverfluessigungsanlage fuer Australien, mit einer Gesamt-Waermeaustauschflaeche vergleichbar mit der Groesse von 8 Fussballfeldern. (orig.)

  2. AUS diffusion module POW checkout - 1- and 2-dimensional kinetics calculations

    International Nuclear Information System (INIS)

    Pollard, J.P.

    1977-01-01

    POW is the diffusion module 'workhorse' of the AUS reactor neutronics modular code system; its steady state calculations have been checked out against other diffusion codes (particularly CRAM and GOG). Checkout of kinetic aspects, however, is difficult as kinetic codes are not freely available. In this report POW has been checked against three benchmark calculations as well as a calculation on the 100 KW Argonaut reactor Moata. (author)

  3. Behandlung von Essstörungen bei Jugendlichen aus Sicht der kinder- und jugendpsychiatrischen Klinik

    OpenAIRE

    Pfeiffer, Ernst; Hansen, Berit; Korte, Alexander; Lehmkuhl, Ulrike

    2005-01-01

    Der Beitrag stellt - im Sinne klinischer Leitlinien - die aktuelle Praxis einer auf die Behandlung von Essstörungen spezialisierten Universitätsklinik für Kinder- und Jugendpsychiatrie dar. Die Notwendigkeit eines multimodalen Therapiekonzeptes wird betont, bestehend aus Maßnahmen zur Normalisierung von Gewicht und Essverhalten, Heilpädagogik, einzel-, gruppen- und familienbezogener Psychotherapie, ergänzt durch Körper-, Kunst- und Musiktherapie und ggf. Psychopharmakotherapie. Abschlie...

  4. 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.

  5. High-performance GFRP materials with glass fibre prepregs; Hochleistungs-Faserverbundwerkstoffe aus UD-Gelegeprepregs

    Energy Technology Data Exchange (ETDEWEB)

    Prause, J.P. [Schichtstoff-Technik, Arnsberg (Germany); Schroeder, K.F. [Wissenschaftliche Verlagsanstalt, Mettmann (Germany)

    1999-07-01

    The US 3M Company is the producer of the 'Scotchply' glass fibre prepreg which results in materials that can withstand higher dynamic loads than conventional glass fibre reinforced plastics. The new materials are used, e.g., for leaf spring construction. The fatigue characteristics of GFRP leaf springs were discussed at the DGM 'Verbundwerkstoffe und Werkstoffverbunde' conference at Kaiserslauter in September 1997. This contribution presents tools for the engineer for calculation of leaf springs in consideration of the expected loads. [German] Bereits frueher konnte nachgewiesen werden, dass mit Glasgarngelegen verstaerkte Kunststoffe dynamisch hoeher beansprucht werden koennen als gleichartige Konstruktionen mit Glasgewebeverstaerkung. Dieser Vorteil wird in der industriellen Praxis genutzt, um den breiten Einsatzbereich von Blattfedern aus Stahl durch solche aus Faserverbundwerkstoffen zu erweitern. Mit Glasfasern verstaerkte Kunststoffe (GFK) sind seit Jahren Stand der Technik. Die Verarbeitung als Gelegeprepreg hat sich oekonomisch und oekologisch als eine guenstige Technologie bewaehrt. Die Prepregs werden im Wickelverfahren in die endgueltige Form gebracht oder zu Platten verpresst, aus denen die gewuenschten Werkstuecke mechanisch herausgearbeitet werden. Eine ideale Ausnutzung aller in UD-Gelegen vorgegebenen Eigenschaften ist die Form der Blattfeder. Werkstoff und Geometrie koennen optimal an die Belastung angepasst werden. Ueber die Ermuedungsfestigkeit von GFK-Blattfedern wurde waehrend der Vortragstagung der DGM 'Verbundwerkstoffe und Werkstoffverbunde' im September 1997 in Kaiserslautern eingehend berichtet. Mit dieser Veroeffentlichung soll dem Ingenieur eine Hilfe gegeben werden, solche Blattfedern entsprechend der spaeteren Beanspruchung zu berechnen. (orig.)

  6. Internationalität in Gender Studies – Reflexionen aus Indien und der Türkei

    Directory of Open Access Journals (Sweden)

    Dörte Segebart

    2013-07-01

    Full Text Available Der audiovisuelle Beitrag Internationalität in Gender Studies – Reflexionen aus Indien und der Türkei stellt durch die Darstellung sehr persönlicher individueller Sichtweisen und Erfahrungen die Spannbreite von Positionen zum Thema dar. Theoretische Reflexionen werden nicht unbedingt untermauert, aber auch nicht negiert. Der Beitrag will innerhalb des Jahrbuchs daran erinnern, dass hinter den theoretischen Debatten Menschen stehen, die sich miteinander austauschen und auseinandersetzen wollen. Multidirektionale Transfers sind erwünscht sowie eine ständige kritische Auseinandersetzung über das Wie. Duygu Aloglu aus Ankara, Türkei und Lavinia Mawlong aus Shillong und Mumbai, Indien promovieren am Institut für Geographische Wissenschaften an der FU Berlin. Sie sprechen über ihre persönliche Sichtweise auf das Thema Internationalisierung von Gender Studies, fokussieren speziell auf die Situation in der Türkei und in Indien und betten dies in ihren eigenen persönlichen Hintergrund ein. Die Interviews wurden auf Englisch und separat geführt. Sie sind im Film zusammengefügt worden.

  7. Use of vegetation health data for estimation of aus rice yield in bangladesh.

    Science.gov (United States)

    Rahman, Atiqur; Roytman, Leonid; Krakauer, Nir Y; Nizamuddin, Mohammad; Goldberg, Mitch

    2009-01-01

    Rice is a vital staple crop for Bangladesh and surrounding countries, with interannual variation in yields depending on climatic conditions. We compared Bangladesh yield of aus rice, one of the main varieties grown, from official agricultural statistics with Vegetation Health (VH) Indices [Vegetation Condition Index (VCI), Temperature Condition Index (TCI) and Vegetation Health Index (VHI)] computed from Advanced Very High Resolution Radiometer (AVHRR) data covering a period of 15 years (1991-2005). A strong correlation was found between aus rice yield and VCI and VHI during the critical period of aus rice development that occurs during March-April (weeks 8-13 of the year), several months in advance of the rice harvest. Stepwise principal component regression (PCR) was used to construct a model to predict yield as a function of critical-period VHI. The model reduced the yield prediction error variance by 62% compared with a prediction of average yield for each year. Remote sensing is a valuable tool for estimating rice yields well in advance of harvest and at a low cost.

  8. Use of Vegetation Health Data for Estimation of Aus Rice Yield in Bangladesh

    Directory of Open Access Journals (Sweden)

    Mohammad Nizamuddin

    2009-04-01

    Full Text Available Rice is a vital staple crop for Bangladesh and surrounding countries, with interannual variation in yields depending on climatic conditions. We compared Bangladesh yield of aus rice, one of the main varieties grown, from official agricultural statistics with Vegetation Health (VH Indices [Vegetation Condition Index (VCI, Temperature Condition Index (TCI and Vegetation Health Index (VHI] computed from Advanced Very High Resolution Radiometer (AVHRR data covering a period of 15 years (1991–2005. A strong correlation was found between aus rice yield and VCI and VHI during the critical period of aus rice development that occurs during March-April (weeks 8–13 of the year, several months in advance of the rice harvest. Stepwise principal component regression (PCR was used to construct a model to predict yield as a function of critical-period VHI. The model reduced the yield prediction error variance by 62% compared with a prediction of average yield for each year. Remote sensing is a valuable tool for estimating rice yields well in advance of harvest and at a low cost.

  9. 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.

  10. 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.

  11. 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

  12. 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...

  13. 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...

  14. AUS, Neutron Transport and Gamma Transport System for Fission Reactors and Fusion Reactors

    International Nuclear Information System (INIS)

    1990-01-01

    1 - Description of program or function: AUS is a neutronics code system which may be used for calculations of a wide range of fission reactors, fusion blankets and other neutron applications. The present version, AUS98, has a nuclear cross section library based on ENDF/B-VI and includes modules which provide for reactor lattice calculations, one-dimensional transport calculations, multi-dimensional diffusion calculations, cell and whole reactor burnup calculations, and flexible editing of results. Calculations of multi-region resonance shielding, coupled neutron and photon transport, energy deposition, fission product inventory and neutron diffusion are combined within the one code system. The major changes from the previous release, AUS87, are the inclusion of a cross-section library based on ENDF/B-VI, the addition of the POW3D multi-dimensional diffusion module, the addition of the MICBURN module for controlling whole reactor burnup calculations, and changes to the system as a consequence of moving from IBM mainframe computers to UNIX workstations. 2 - Method of solution: AUS98 is a modular system in which the modules are complete programs linked by a path given in the input stream. A simple path is simply a sequence of modules, but the path is actually pre-processed and compiled using the Fortran 77 compiler. This provides for complex module linking if required. Some of the modules included in AUS98 are: MIRANDA Cross-section generation in a multi-region resonance subgroup calculation and preliminary group condensation. ANAUSN One-dimensional discrete ordinates calculation. ICPP Isotropic collision probability calculation in one dimension and for rod clusters. POW3D Multi-dimensional neutron diffusion calculation including feedback-free kinetics. AUSIDD One-dimensional diffusion calculation. EDITAR Reaction-rate editing and group collapsing following a transport calculation. CHAR Lattice and global burnup calculation. MICBURN Control of global burnup

  15. Sich selbst und den anderen aus einer asymmetrischen Position verstehen – Die Kunst der Unterscheidung

    Directory of Open Access Journals (Sweden)

    Marek Čikel

    2016-12-01

    Full Text Available Sich selbst und den Anderen zu kennen setzt immer eine asymmetrische Position voraus. Die Person ist darauf gestellt, diese Leistung aus einer Position durchzuführen, die keine klare Orientierung ermöglicht und unsere derzeitigen Dispositionen beträchtlich übersteigt. Dem Menschen wird schließlich immer so viel gezeigt, damit er weiß und sieht, aber nicht so klar, damit er auch versteht. Die Art und Weise, in welcher eine Person mit sich selbst, mit dem Zorn, der Frustration, den Leidenschaften, der Sprache umgeht, vermittelt Informationen über individuelle Regungen der Seele, über Bewältigungsmechanismen. Man kann sie für eine gewisse Hilfestellung der Sprache selbst halten. Aber das Verständnis dieser Hilfestellung und des Ratschlags nur im Verhältnis zu sich selbst wäre zu eng. Wir wollen oder bekommen oft Ratschläge, die andere betreffen, aber wir müssen sie „aus sich selbst“ lösen. Und gerade aus sich selbst sollen wir fragen und sprechen. Im Augenblick, wenn diese Tiefe des Sprechens und Hörens erreicht wird, eröffnet sich die Möglichkeit, mit sich selbst und mit dem Anderen zu sein. Es ist jedoch zugleich ein Augenblick des Kampfes, der sich am Hintergrund des Gehörten konstituiert, das am Anfang oft als etwas Unverständliches erscheint oder das durch Vorstellungen und Schmerzen gestört wird. Die Antwort auf diesen Kampf ist die Kunst der Unterscheidung.

  16. 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)

  17. 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.

  18. Extension of the AUS reactor neutronics system for application to fusion blanket neutronics

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1984-03-01

    The AUS modular code scheme for reactor neutronics computations has been extended to apply to fusion blanket neutronics. A new group cross-section library with 200 neutron groups, 37 photon groups and kerma factor data has been generated from ENDF/B-IV. The library includes neutron resonance subgroup parameters and temperature-dependent data for thermal neutron scattering matrices. The validity of the overall calculation system for fusion applications has been checked by comparison with a number of published conceptual design studies

  19. Nanostrukturierte Filme aus anorganisch-organischen Hybridmaterialien für die Photovoltaik

    OpenAIRE

    Perlich, Jan

    2009-01-01

    Es wurden nanostrukturierte dünne Filme aus kristallinem TiO2 für Anwendungen in der Photovoltaik untersucht. Die Herstellung der dünnen Filme basiert auf einem Hybridansatz. Das über eine Sol-Gel-Synthese bereitgestellte anorganische Metalloxid wird durch die Templateigenschaften des eingesetzten organischen Diblockcopolymers strukturiert. Über die Filmaufbringung mittels Schleuderbeschichtung wurden zunächst Hybridfilme hergestellt, die durch Kalzinierung in kristalline TiO2-Filme mit maßge...

  20. Electronic Commerce - Hürden, Entwicklungspotential, Konsequenzen : Ergebnisse aus der Electronic Commerce Enquete

    OpenAIRE

    Müller, Günter; Schoder, Detlef

    1999-01-01

    Vorhersagen zu Wachstum und Volumen elektronisch gestützten Geschäftsverkehrs zeichnen überwiegend ein sehr positives Zukunftsbild. In krassem Gegensatz dazu stehen Aussagen aus ex post-Analysen des Electronic Commerce zu „harten“ ökonomischen Variablen wie etwa Umsatz- oder Gewinnsteigerung, Kostensenkung und Erhöhung von Marktanteilen. In vielen Fällen bewahrheiten sich euphorische Voraussagen zum Erfolg von Electronic Commerce-Aktivitäten für Unternehmen nicht einmal annähernd. Verlustmeld...

  1. POW3D-Neutron diffusion module of the AUS system. A user's manual

    International Nuclear Information System (INIS)

    Harrington, B.V.; Pollard, J.P.; Barry, J.M.

    1996-11-01

    POW3D is a three-dimensional neutron diffusion module of the AUS modular neutronics code system. It performs eigenvalue, source of feedback-free kinetics calculations. The module includes general criticality search options and extensive editing facilities including perturbation calculations. Output options include flux or reaction rate plot files. The code permits selection from one of a variety of different solution methods (MINI, ICCG or SLOR) for inner iterations with region re balance to enhance convergence. A MINI accelerated Gauss-Siedel method is used for upscatter iterations with group rebalance to enhance a convergence. Chebyshev source extrapolation is applied for outer iterations. A detailed index is included

  2. Zusammenhänge zwischen Cyberbullying und Bullying – erste Ergebnisse aus einer Selbstberichtsstudie

    OpenAIRE

    Wachs, Sebastian; Wolf, Karsten D.

    2011-01-01

    Wenn Lis (2007) Annahme zutrifft, dass das neue Phänomen Cyberbullying nichts anderes ist als „alter Wein in neuen Schläuchen“, dann sind viele Cyberbullies und Cybervictims gleich-zeitig auch Bullies und Victims im realen Leben. Weitere Ziele waren, die Prävalenz von (Cyber-)Bullying zu messen und die Gemeinsamkeiten und Unterschiede beider Formen zu untersuchen. Die Studie wurde als Online-Umfrage nach der CAPI-Methode umgesetzt. Das Sample besteht aus 838 Jugendlichen (von 11-17 Jahren), d...

  3. CHAR and BURNMAC - burnup modules of the AUS neutronics code system

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1986-03-01

    In the AUS neutronics code system, the burnup module CHAR solves the nuclide depletion equations by an analytic technique in a number of spatial zones. CHAR is usually used as one component of a lattice burnup calculation but contains features which also make it suitable for some global burnup calculations. BURNMAC is a simple accounting module based on the assumption that cross sections for a rector zone depend only on irradiation. BURNMAC is used as one component of a global calculation in which burnup is achieved by interpolation in the cross sections produced from a previous lattice calculation

  4. Cyber-Security aus ordnungspolitischer Sicht: Verfügungsrechte, Wettbewerb und Nudges

    OpenAIRE

    Dold, Malte; Krieger, Tim

    2017-01-01

    Cyber-Security ist aus ökonomischer Sicht vor allem eine Frage fehlgeleiteter Anreize. Wenn Marktakteure nicht die vollen Kosten ihres informationstechnologischen Handelns tragen, führt dies zu ineffizienten Märkten. Ein Grund für die geringen Investitionen in Cyber-Security dürfte in fehlenden Verfügungsrechten an den eigenen Daten im Internet liegen. Darüber hinaus müsste das Wettbewerbsrecht ausgeweitet werden, um eine Machtkonzentration auf Anbieterseite zu verhindern und ein Mindestmaß a...

  5. 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)

  6. 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.

  7. 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

  8. 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.

  9. 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...

  10. 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.

  11. 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 ...

  12. 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

  13. 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

  14. 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

  15. 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.

  16. 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...

  17. 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...

  18. 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.

  19. EDITAR: a module for reaction rate editing and cross-section averaging within the AUS neutronics code system

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1986-03-01

    The EDITAR module of the AUS neutronics code system edits one and two-dimensional flux data pools produced by other AUS modules to form reaction rates for materials and their constituent nuclides, and to average cross sections over space and energy. The module includes a Bsub(L) flux calculation for application to cell leakage. The STATUS data pool of the AUS system is used to enable the 'unsmearing' of fluxes and nuclide editing with minimal user input. The module distinguishes between neutron and photon groups, and printed reaction rates are formed accordingly. Bilinear weighting may be used to obtain material reactivity worths and to average cross sections. Bilinear weighting is at present restricted to diffusion theory leakage estimates made using mesh-average fluxes

  20. 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.

  1. Ausência de expectativa de suporte para o cuidado aos idosos da comunidade

    Directory of Open Access Journals (Sweden)

    Déborah Cristina de Oliveira

    2016-06-01

    Full Text Available RESUMO Objetivo: identificar fatores associados à ausência de expectativa de suporte para o cuidado aos idosos da comunidade. Método: foram utilizados parte dos dados do estudo multicêntrico "Fragilidade em Idosos Brasileiros", pesquisa quantitativa, epidemiológica e transversal desenvolvida no período de 2008 a 2009. Foram realizadas análises de comparação e regressão dos dados de 671 idosos. Resultados: a avaliação da expectativa de suporte para o cuidado aos idosos mostrou-se um bom indicador de risco para ausência de expectativa de suporte em mulheres, idosos que residiam sozinhos e com percepção ruim da própria saúde. Conclusão: conclui-se que é preciso refletir sobre o sistema de suporte oferecido aos idosos no Brasil, visto que o perfil destes que estão em risco é cada vez maior na população. Ressalta-se também a importância da inserção de métodos subjetivos para avaliação da percepção dos idosos sobre suporte para o cuidado.

  2. Back to nature: Power from biomass; Zurueck zur Natur: Energie aus Biomasse

    Energy Technology Data Exchange (ETDEWEB)

    Beerbaum, S. [Hohenheim Univ. (Germany). Inst. fuer Agrarpolitik und landwirtschaftliche Marktlehre; Kappelmann, K.H. [Fachhochschule Nuertingen (Germany); Haerdtlein, M. [Stuttgart Univ. (Germany). Inst. fuer Energiewirtschaft und Rationelle Energieanwendung; Kaltschmitt, M. [Technische Univ. Muenchen-Weihenstephan (Germany); Ising, M. [Fraunhofer Inst. fuer Umwelt-, Sicherheits-, und Energietechnik, Oberhausen (Germany); Meier, D.; Faix, O. [Institut fuer Holzchemie und chemische Technologie des Holzes, Hamburg (Germany); Gerdes, C. [Hamburg Univ. (Germany). Inst. fuer Makromolekulare und Technische Chemie

    2000-05-01

    Excepting nuclear power, there are just two strategies to reduce global warming, i.e. either by saving energy or by using renewables, supported by public funding and guaranteed rates. The options of solar, wind, and hydroelectric power are limited in our climate and their potential is nearly completely exploited in some regions already. Biomass is an interesting option. Its introduction should be speeded up as it takes about 50 - 60 years for a new technology to be fully accepted. [German] Soll der Treibhauseffekt eingedaemmt werden, ohne in grossem Umfang auf Kernenergie zurueckzugreifen, bleiben nur zwei Moeglichkeiten: Energiesparen und verstaerkter Einsatz regenerativer Energiequellen. Finanzielle Foerderung aus oeffentlichen Mitteln und Garantiepreise bei der Stromerzeugung sollen den Weg gangbar machen. Sonne, Wind und Wasser eignen sich leider hierzulande nur begrenzt, teilweise ist ihr Potenzial schon weitgehend ausgeschoepft. Eine wichtige Ergaenzung des Angebots duerfte deshalb die Biomasse sein. Letztlich ist sie eine Speicherform von Sonnenenergie: Durch Photosynthese erzeugen Pflanzen aus Kohlendioxid und Wasser ihre eigenen Energietraeger, die Kohlenhydrate. Weil beim Verbrennen nur das aufgenommene Kohlendioxid wieder frei wird, zeigt die energetische Nutzung von Biomasse eine weitgehend ausgeglichene Klimabilanz. Doch Eile ist geboten. Die Nutzung von Kohle und Erdoel benoetigte 50 bis 60 Jahre, um sich zu etablieren; Experten halten das fuer einen typischen Zeitraum (den auch die Kernenergie noch nicht durchschritten hat). Sich erneuernde Energiequellen stehen noch am Anfang dieser Einfuehrungsphase. (orig.)

  3. Mikrobiologische und biochemische Analyse der Fermentationseigenschaften von Lactobacillus paralimentarius AL28 und Lactobacillus plantarum AL30 in Sauerteigen aus Pseudozerealien

    OpenAIRE

    Vogel, Antje

    2011-01-01

    Pseudozerealien besitzen kein Gluten und sind daher für Menschen mit Zöliakie von Bedeutung. Es gibt derzeit keine kommerziell erhältlichen Starterkulturen für Sauerteige aus Pseudozerealien. In der vorliegenden Arbeit wurden die Stämme L. paralimentarius AL28 und L. plantarum AL30 in ihrer Eignung als Starterkulturen für Sauerteige aus Pseudozerealien evaluiert. In den Analysen wurden Amaranth und Buchweizen eingesetzt. Die Teige wurden im Labormaßstab bei 30°C und einer Teigausbeute 200...

  4. 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...

  5. 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.

  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. Investigations on pretreatment of waste prior to fermentation by percolation using the ISKA {sup registered} process; Untersuchungen zur Vorbehandlung von Abfaellen vor der Vergaerung mittels Perkolation nach dem ISKA {sup registered} -Verfahren

    Energy Technology Data Exchange (ETDEWEB)

    Santen, H. [Technische Univ. Braunschweig (Germany). FG Abfallwirtschaft; Fricke, K. [Technische Univ. Braunschweig (Germany). Lehrstuhl Abfallwirtschaft; Engelhard, T.; Widmer, C. [ISKA GmbH, Ettlingen (Germany)

    2004-07-01

    Waste treatment prior to fermentation is a key aspect in achieving economic efficiency. One process is presented here in particular: percolation, in which waste is hydrolyzed aerobically, treated mechanically, and washed out with the aid of process water. The process involves a percolation stage followed by a fermentation stage. The process water burdened with organic matter is passed into a fermentation reactor in which the organic components are reacted anaerobically into biogas and bacterial mass, and the process water is recirculated into the percolation reactor. (orig.) [German] Vergaerungstechnologien zaehlen zu den etablierten Verfahren zur Gewinnung regenerativer Energien aus Biomasse. Fuer die Energieeffizienz dieser Verfahren sind die Leistung der Vergaerungsstufe, die Hoehe der Verfuegbarkeit der anaerob abzubauenden organischen Substanzen und der spezifische Energiebedarf des Behandlungsverfahrens massgeblich. Eine Schluesselstellung fuer die Optimierung beider Faktoren nimmt die Abfallaufbereitung vor der Vergaerung ein. Eine Technoloie zur Aufbereitung vor der Vergaerung basiert auf dem Verfahren der Perkolation, in der der Abfall aerob hydrolysiert,mechanisch aufgeschlossen und durch Zugabe von Prozesswasser ausgewaschen wird. Das Verfahren besteht aus einer Aufbereitung - der Perkolation - sowie einer nachgeschalteten Vergaerung. Das mit vergaerbarer Organik beladene Prozesswasser wird einem Vergaerungsreaktor zugefuehrt, in dem die organischen Komponenten anaerob zu Biogas und Bakterienmasse umgesetzt werden. Das aufbereitete Prozesswasser wird anschliessend wieder dem Perkolationsreaktor zugefuehrt. (orig.)

  14. Practice of the utilization of biomass from waste materials; Praxis der Verwertung von Biomasse aus Abfaellen

    Energy Technology Data Exchange (ETDEWEB)

    Wiemer, Klaus; Kern, Michael; Raussen, Thomas (eds.)

    2010-07-01

    Within the 4th Witzenhaeuser Biomass Conference from 10th to 11th November, 2010, in Witzenhausen (Federal Republic of Germany) the following lectures were held: (1) Consequences of the amendment of the law of life-cycle management and biological waste regulations for the practice of acquisition and utilization of biological wastes (Claus-Gerhard Bergs); (2) An eco-efficient handling with biological wastes and composting wastes (Siegfried Kreibe); (3) Perspectives of the biological waste management (Michael Kern); (4) Assessment of waste biogas plants by environmental verifiers - implementation of the EEG novella (Michael Hub); (5) Fermentation of biogenic residuals - State of the art and perspectives (David Wilken); (6) Energy from cultivation masses and waste biomasses - Perspectives for Europe (Katja Bunzel); (7) Optimization of a biogas plant in practical operation (Michael Buchheit); (8) Odour situation and germ situation before and after an integration of a biogas plant in a composite system (Juergen Roth); (9) Aspects of immission protection rights according to the requirements on the permission and operation of biogas plants (Norbert Suritsch); (10) Actual veterinary regulatory, fertilizer regulatory and waste regulatory requirements on the treatment and utilization of fermentation products (Andreas Kirsch); (11) Utilization of fermentation residues from biological waste: Basic conditions and technology of processing (Thomas Raussen); (12) Practical experiences and new developments using selected examples: Pohlsche Heide, Baar (Switzerland) and Cesena (Italy) (Peter Lutz); (13) New facility concepts of dry fermentation in Lohfelden and Uelzen (Gunnar Ziehmann); (14) New facility concepts of plug flow fermentation (Michael Oertig); (15) Further development of the KOMPOFERM {sup registered} systems (Sandra Striewski); (16) Optimization of the gas yield and reduction of disruptive substances in the processing of biological wastes for the wet fermentation

  15. Briefe aus dem Morgenland - Otto Friedrich von Richters Forschungsreise in den Jahren 1814-1816 / Vladimir Sazonov

    Index Scriptorium Estoniae

    Sazonov, Vladimir, 1979-

    2013-01-01

    Arvustus: Briefe aus dem Morgenland - Otto Friedrich von Richters Forschungsreise in den Jahren 1814-1816, hrsg. von Indrek Jürjo, Sergei Stadnikov, Hamburger Beiträge zur Geschichte des östlichen Europa, Bd. 20. Hamburg: Verlag Dr. Kovač 2013, 313 lk.

  16. High performance brake discs made of fiber reinforced ceramics; Hochleistungsbremsscheiben aus Faserverbundkeramik

    Energy Technology Data Exchange (ETDEWEB)

    Rosenloecher, J.; Deinzer, G.; Waninger, R.; Muenchhoff, J. [AUDI AG, 85045 Ingolstadt (Germany)

    2007-11-15

    The Audi AG is one of the worldwide leading car manufacturers of the premium class. One of the main aims of the technical development department at Audi is the use of novel and innovative materials. The Audi AG has intensively worked on the development and introduction of ceramic brake discs for several car types. These brake discs are made of a short carbon fiber reinforced silicon carbide ceramic, a so called CMC-material (ceramic matrix composite). This material is produced in a very complex process by silicon melt infiltration of carbon preforms. The advantages of these innovative and powerful brake discs out of C/SiC-ceramic are the low weight and thus the reduction of the unsprung rotating masses, the low wear rate during completed service life, the temperature and fading stability and the corrosion resistance. The complete braking system and its periphery had to be reengineered and adjusted because of the specific material properties. (Abstract Copyright [2007], Wiley Periodicals, Inc.) [German] Die Audi AG ist einer der weltweit fuehrenden Automobilhersteller der Premiumklasse. Eines der Hauptziele der Technischen Entwicklung bei Audi ist der Einsatz neuartiger und innovativer Werkstoffe. Daher bietet die Audi AG nach intensiver Entwicklung und Erprobung fuer mehrere Fahrzeugmodelle Keramikbremsscheiben an. Diese Bremsscheiben bestehen aus einer kohlenstoffkurzfaserverstaerkten Siliziumkarbidkeramik, einem sog. CMC-Werkstoff. Dieser Werkstoff wird in einem aufwendigen Verfahren ueber die Schmelzinfiltration von Kohlenstoff-Preformen mit Silizium hergestellt. Die Vorteile dieser innovativen und leistungsfaehigen Bremsscheiben aus C/SiC-Keramik sind das geringe Gewicht und dadurch die Reduzierung der ungefederten rotierenden Massen, der geringe Verschleiss ueber Betriebsdauer, die Temperatur- und Fadingstabilitaet und die Korrosionsbestaendigkeit. Aufgrund der materialspezifischen Eigenschaften wurde das gesamte Bremssystem ueberarbeitet und die

  17. Ein Versuch, Naturverhältnisse aus feministischer Sicht zu interpretieren

    Directory of Open Access Journals (Sweden)

    Helga Purgand

    2002-07-01

    Full Text Available Mit dem vorliegenden Sammelband Geschlechterverhältnisse – Naturverhältnisse wird nach dem innovativen Beitrag der feministischen Debatte für umweltsoziologisches Denken gefragt und nach Überschneidungen, Grenzen und Zwischenräumen zwischen „Geschlecht“ und „Natur“ gesucht. In ihm wird der lobenswerte Versuch unternommen, einen Zusammenhang zwischen Geschlechter- und Naturverhältnissen herzustellen „die in der Umweltsoziologie bislang stark vernachlässigte feministische Diskussion und Geschlechterforschung einzubeziehen und als genderbezogene Perspektive zu etablieren“. (S. 9 Das Buch enthält Beiträge von 15 Autorinnen, die unterschiedliche Natur- und Geschlechtsverhältnisse facettenreich, überwiegend kreativ und theoretisch anspruchsvoll betrachten. Das Buch enthält Zugänge aus der allgemeinen Soziologie, den Sprach- und Kulturwissenschaften, aus politik- und naturwissenschaftlichen Zusammenhängen. Den ausdrücklich formulierten Anspruch, von multi- zu einer inter-disziplinären Durchdringung zu gelangen, erfüllt es nur in Ansätzen (besonders mit der Einleitung und den theoretischen Problemexplikationen. Das zustande gekommene „Nach-, Zusammen- und Querdenken“ über Begriffe, Theorien und neuere Forschungsansätze (von Foucault über Butler bis zu Donna Haraway belegt die Notwendigkeit, die naturwissenschaftlichen Annahmen „immanent zu dekonstruieren“. Sehr aufschlussreich sind in diesem Zusammenhang die Beiträge von Irmgard Schultz, Elvira Scheich, aber auch von Mary Mellor und besonders von Paula-Irene Villa, die interessante und kreative Gedanken zur Klärung des Verhältnisses von Natur, Kultur und Geschlecht anbieten. Deutlich wurde, dass weiterhin ein kontroverses Ringen um angemessene konzeptionelle Fassungen von Geschlechts- und Naturverhältnissen und die Integration von Gender als zentraler analytischer Querschnitts-Kategorie nötig sind. Insgesamt ist dem Buch ist eine schnelle Verbreitung und

  18. Was ist ungerecht? Diskriminierungsebenen aus multiplen Blickwinkeln What is Unjust? Levels of Discrimination from Multiple Perspectives

    Directory of Open Access Journals (Sweden)

    Christoph Sorge

    2008-07-01

    Full Text Available Aus einer interdisziplinären Kolloquiumsreihe im Wintersemester 2004/2005 des Cornelia Goethe Centrums für Frauenstudien und die Erforschung der Geschlechterverhältnisse (CGC ist eine Aufsatzsammlung mit acht Beiträgen entstanden, welche sich mit frauenspezifischen Unrechtserfahrungen auseinandersetzen. Der Facettenreichtum der Aufsatzthemen entspricht dem im Titelkompositum „Unrechtserfahrungen“ ausgedrückten Spannungsverhältnis: Zum einen wird anhand von konkret erlebten Einzelschicksalen und von Darstellungen in der Literatur die Erfahrung von Ungerechtigkeit und Unrecht problematisiert. Zum anderen wird die rechtliche Begrifflichkeit genauer untersucht. Die Autorinnen kommen aus den Bereichen Philologie, Rechts- und Geschichtswissenschaft. Entsprechend bietet der Band eine vielfältige und insgesamt ergiebige Gesamtschau auf die Unrechtserfahrungen von Frauen in Vergangenheit und Gegenwart.This collected volume of eight essays tackles the experience of injustice specific to women. It was born out of an interdisciplinary colloquium during the winter semester of 2004/2005 at the Cornelia Goethe Center for Women’s Studies and the Study of Gender Relations (CGC. The richly varied themes of the essays correspond to the tension expressed in the composite word in the title “unjust-experience”: For one, the volume problematizes the experience of inequality and injustice through individual concrete experience and through literary presentations. In addition, it examines legal terminology in detail. The authors come from the wide-ranging areas of philology, law, and history. Accordingly, the volume offers a diverse and altogether rich overview of women’s experiences of injustice in the past and the present.

  19. 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...

  20. 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.

  1. 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.

  2. 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...

  3. 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.

  4. The yeast plasma membrane ATP binding cassette (ABC) transporter Aus1: purification, characterization, and the effect of lipids on its activity.

    Science.gov (United States)

    Marek, Magdalena; Milles, Sigrid; Schreiber, Gabriele; Daleke, David L; Dittmar, Gunnar; Herrmann, Andreas; Müller, Peter; Pomorski, Thomas Günther

    2011-06-17

    The ATP binding cassette (ABC) transporter Aus1 is expressed under anaerobic growth conditions at the plasma membrane of the yeast Saccharomyces cerevisiae and is required for sterol uptake. These observations suggest that Aus1 promotes the translocation of sterols across membranes, but the precise transport mechanism has yet to be identified. In this study, an extraction and purification procedure was developed to characterize the Aus1 transporter. The detergent-solubilized protein was able to bind and hydrolyze ATP. Mutagenesis of the conserved lysine to methionine in the Walker A motif abolished ATP hydrolysis. Likewise, ATP hydrolysis was inhibited by classical inhibitors of ABC transporters. Upon reconstitution into proteoliposomes, the ATPase activity of Aus1 was specifically stimulated by phosphatidylserine (PS) in a stereoselective manner. We also found that Aus1-dependent sterol uptake, but not Aus1 expression and trafficking to the plasma membrane, was affected by changes in cellular PS levels. These results suggest a direct interaction between Aus1 and PS that is critical for the activity of the transporter.

  5. 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...

  6. 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,...

  7. 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.

  8. 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.

  9. 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...

  10. 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.

  11. 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

  12. „NS-Raubgut aus zweiter Hand“ - Provenienzrecherchen in der Bibliothek des IGdJ

    Directory of Open Access Journals (Sweden)

    Jörn Kreuzer

    2014-12-01

    Full Text Available Das Institut für die Geschichte der deutschen Juden in Hamburg führt im Rahmen des Projekts "NS-Raubgut in der Bibliothek des IGdJ" umfangreiche Recherchen in seinen Buchbeständen durch. Die Untersuchung fügt sich in die Reihe von Forschungsvorhaben, die in der Folge der "Washingtoner Konferenz über Vermögenswerte aus der Zeit des Holocaust" (1998 und der ein Jahr später verabschiedeten "Erklärung der Bundesregierung, der Länder und der kommunalen Spitzenverbände zur Auffindung und zur Rückgabe NS-verfolgungsbedingt entzogenen Kulturgutes, insbesondere aus jüdischem Besitz" in diversen deutschen Bibliotheken, Museen, Archiven und anderen kulturellen Einrichtungen durchgeführt werden. Zurzeit befinden sich in der Bibliothek des IGdJ rund 50.000 Bände. Im Grunde ist bei allen Werken, die vor 1945 erschienen sind, eine Provenienz aus NS-Raub- bzw. NS-Beutegutbeständen möglich. Eine systematische Erfassung und Bearbeitung dieses rund 6.000 bis 9.000 Bände umfassenden Bestandes ist bislang nicht erfolgt. Da die Institutsbibliothek als jüdische Sammlung konzipiert und aufgebaut wurde, verstärkt sich diese Vermutung. Weil das Institut erst 1966 gegründet wurde, handelt es sich wahrscheinlich um "NS-Raubgut aus zweiter Hand“. Eine weitere Aufgabenstellung ergibt sich aus der Tatsache, dass in den Anfangsjahren der Bibliothek keine Zugangsjournale geführt wurden. Somit können in vielen Fällen nur die Bücher selbst Hinweise auf ihre Herkunft geben, weshalb als erste Maßnahme die eingehende Buchautopsie anhand des Zettelkatalogs durchgeführt wird. Der systematischen Suche nach NS-verfolgungsbedingt entzogenem Kulturgut folgt die Dokumentation und Bekanntgabe der Ergebnisse mit dem Ziel der Restitution an die Vorbesitzer oder deren Erben. In einem Werkstattbericht werden erste Ergebnisse vorgestellt. The Institute of the History of the German Jews (Institut für die Geschichte der deutschenJuden, IGdJ is currently conducting a

  13. Drinking water pollution with nickel from water boilers; Nickel-Eintrag aus Wasserkochern ins Trinkwasser

    Energy Technology Data Exchange (ETDEWEB)

    Helmers, E. [Amt fuer Umweltschutz, Stuttgart (Germany). Chemisches Inst.

    1998-07-01

    The EU is planning to drop the threshold value for nickel in drinking water down to 20 {mu}g/l (present German threshold value: 50 {mu}g/l). Since ICP-MS-screenings of spot checks of water cookers were striking with respect to nickel, emissions of electrical water cookers have been investigated systematically within this study. As a result, water cookers with open heating coils are emitting relevant amounts of nickel into the water while it is brought to the boil. Investigation of eight preused water cookers with open heating coils revealed that the boiled water contained more than 50 {mu}g Ni/l in one case, more than 20 {mu}g Ni/l in two cases and, between 10 and 20 {mu}g Ni/l in two more cases, respectively. Removing of the lime by the aid of citric acid is increasing the nickel concentrations by a factor of up to 50 (max. 640 {mu}g/l). A new device was checked in a long-term test. During standard use with tapwater, Ni concentrations fall below the detection limit of 5 {mu}g Ni/l (120 cooking events). However, after removing of the lime, 5 times of cooking were necessary in order to diminish the Ni concentrations below the limit of 20 {mu}g/l. In the case of dionized water Ni concentrations below the limit of 20 {mu}g/l. In the case of deionized water Ni concentrations remained between 94 und 190 {mu}g/l. Health risk assessment: The intake of nickel with beverages made from hot water out of these cookers is in the range of 26 {mu}g/day. Considering an alltogether dietary nickel intake of 130-170 (900) {mu}g/day, this is not beyond the scope. However, according to the fact that nickel allergies (dermatitis) are very frequent (up to 13% of the population), this source should be limited or closed. (orig.) [Deutsch] Aus Anlass der geplanten Absenkung des Trinkwassergrenzwertes fuer Nickel auf 20 {mu}g/l sowie aufgrund von Auffaelligkeiten bei Stichprobenuntersuchungen wurde das Nickel-Emissionsverhalten von elektrischen Wassererhitzern betrachtet. Hierbei erwies sich

  14. Regelwerke im multilingualen Kontext – ein Erfahrungsbericht aus einem multilingualen Verbund

    Directory of Open Access Journals (Sweden)

    Jürgen Küssow

    2017-10-01

    Full Text Available Der Bibliotheksverbund NEBIS (Netzwerk von Bibliotheken und Informationsstellen in der Schweiz ist der grösste Verbund wissenschaftlicher Bibliotheken der Schweiz. Ihm gehören rund 140 Bibliotheken an 154 Standorten aus allen Landesteilen der Schweiz an. Im NEBIS arbeiten Bibliotheken sowohl aus der Deutschschweiz als auch aus den Französisch und Italienisch sprechenden Landesteilen. Der Anteil der nicht-deutschsprachigen Bibliotheken beträgt im NEBIS über 15 Prozent. Auf den Jahresbeginn 2016 hat der NEBIS-Verbund das bisher verwendete Regelwerk KIDS (Katalogisierungsregeln des IDS durch das internationale Regelwerk RDA sowie die hauseigene Normdatenbank durch die deutschorientierte Normdatenbank GND abgelöst. Der Zustand der französischsprachigen Übersetzung der RDA sowie die Übersetzung der Anwendungsregeln des D-A-CH Raumes waren eine der grössten Herausforderungen bei der Einführung im Verbund. In einer mehrsprachigen Umgebung mit einer monolingualen Datenbank wie der GND zu arbeiten, bedeutete besonders für die französischsprachigen Bibliotheken viel Umstellung und Flexibilität. Die Arbeit mit deutschen Begriffen wie zum Beispiel die Berufsbegriffe in der GND erfordert sowohl von der NEBIS-Verbundzentrale wie auch von den französischsprachigen Bibliotheken einen ausserordentlichen Effort. Der NEBIS-Verbund wird auch künftig darauf angewiesen sein, dass die französische Übersetzung der RDA sowie die Übersetzung der Anwendungsregeln möglichst aktuell bleibt. Zudem wird auch im Bereich GND weiterhin eine flexible und geduldige Arbeitsweise aller Beteiligten erforderlich sein. The network of libraries NEBIS (Netzwerk von Bibliotheken und Informationsstellen in der Schweiz is the biggest network of scientific libraries in Switzerland. It comprises ca. 140 libraries with 154 locations in all over Switzerland. Libraries from the German, French and Italian speaking parts of the country are working together in NEBIS. More than

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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....

  20. 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

  1. 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...

  2. 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, ...

  3. 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)

  4. 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.

  5. 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.

  6. 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 ...

  7. 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.

  8. 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 ...

  9. 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

  10. 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.

  11. (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-.

  12. 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 ...

  13. 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 ...

  14. Schmidt. Sinfonie Nr. 1 E-Dur; Strauss. Vier sinfonische Zwischenspiele aus Intermezzo. Detroit Symphony Orchestra, Neeme Järvi / Helge Grünewald

    Index Scriptorium Estoniae

    Grünewald, Helge

    1996-01-01

    Uuest heliplaadist "Schmidt. Sinfonie Nr. 1 E-Dur; Strauss. Vier sinfonische Zwischenspiele aus Intermezzo. Detroit Symphony Orchestra, Neeme Järvi. Chandos/Koch CD 9357 (WD: 68'20") DDD (WD:114'36")

  15. Studien zur Messung von Rekonstruktionseffizienz und Untergrund der $\\tau$-Lepton-Identifikation im Zerfall $Z\\to \\tau \\tau$ beim ATLAS-Experiment aus Daten

    CERN Document Server

    Johnert, Sebastian

    2008-01-01

    In dieser Diplomarbeit werden zwei Methoden vorgestellt, mit denen τ -Leptonen in den zuk ̈nf- u tigen Daten des ATLAS-Experiments untersucht werden sollen. Den ersten Teil bildet die Be- stimmung von Missidentifikationsraten von Jets aus QCD-2-Jet-Ereignissen als τ -Leptonen. Der zweite Teil ist die Entwicklung einer Methode zur Bestimmung der τ -Rekonstruktions- und -Identifikationseffizienz relativ zur μ-Effizienz. In diesem Zusammenhang werden invariante Massen aus Z → ll-Ereignissen bestimmt, die Massen aus Z → τ τ -Ereignissen mit denen aus Z → ee und Z → μμ verglichen, τ -Effizienzen gemittelt uber alle Bereiche und in verschiedenen ̈ o η-Bereichen berechnet sowie eine M ̈glichkeit zur Bestimmung von τ -Effizienzen in unterschied- lichen Transversalimpulsbereichen vorgestellt. Des Weiteren wird eine verbesserte Absch ̈tzung a des QCD-Untergrunds vorgenommen und das Verhalten der τ -Effizienz unter Ber ̈cksichtigung u des Triggers untersucht.

  16. Aus der Krise lernen – Wirtschaftlichkeit durch Flexibilität und Wandlungsfähigkeit sichern

    OpenAIRE

    Schmidt, Jan

    2012-01-01

    Flexible und wandelbare Fabrikstrukturen sind von hoher Bedeutung, wenn Produktionsstätten in einem turbulenten Umfeld langfristig wettbewerbsfähig bleiben sollen; darin sind sich Forschung und Praxis einig. Während der jüngsten weltweiten Wirtschaftskrise wurden Experten aus dem Airline-Catering-Umfeld befragt, wie Betriebe dieser Branche auf starke Veränderungen vorbereitet sind. Vorgespräche und Analysen des Autors legten die Vermutung nahe, dass diese Dienstleistungsbranche besonderen...

  17. Complete CRM documentation as a basis for successfull Churn Management; Wie aus Rueckholung Vorbeugung wird. Vollstaendige Kundenkontakthistorie als Basis

    Energy Technology Data Exchange (ETDEWEB)

    Johannssen, T. [ConTakt GmbH, Itzehoe (Germany)

    2002-09-09

    The contribution explains modern customer relationship management strategies for electric utilities. The role of a complete and detailed documentation of the CRM history is explained as a basis for establishing reliable customer loyalty, winning back lost customers, or preventing customers from changing their power service. (orig./CB) [German] Erkenntnisse aus der Kundenrueckgewinnung sind eine wertvolle Grundlage fuer Kuendigungspraevention. Bei durchdachtem Vorgehen koennen sie mit den gesammelten Erfahrungen sogar schon im Vorfeld Kuendigungen verhindern. (orig./CB)

  18. 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.

  19. 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.

  20. 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.

  1. Die Energiebranche am Beginn der digitalen Transformation: aus Versorgern werden Utilities 4.0

    Science.gov (United States)

    Doleski, Oliver D.

    Die traditionelle Energieversorgung befindet sich in einer Zäsur. Das seit Jahrzehnten bewährte und stabile Geschäftsmodell einer zuverlässig planbaren, zentralen Energieerzeugung mit anschließender unidirektionaler Verteilung geriet spätestens seit der Energiewende des Jahres 2011 immer mehr unter Druck. Angesichts fortschreitender Digitalisierung und Dezentralisierung einerseits und gestiegener Erwartungshaltung der Kunden gegenüber "ihrem" Versorger andererseits sieht sich die Energiebranche heute einem epochalen Transformationsprozess gegenübergestellt. Bei diesem entwickeln sich aus den monopolistischen Versorgern des 19. und 20. Jahrhunderts (Utility 1.0), über die liberalisierten Energieversorgungsunternehmen (Utility 2.0) und Energiedienstleistungsunternehmen (Utility 3.0) heutiger Prägung, die digitalen Energiedienstleistungsunternehmen (Utility 4.0) von morgen. Oliver D. Doleski beschränkt sich in seinem Beitrag nicht auf die reine Beschreibung dieses Veränderungsprozesses an sich. Vielmehr werden darüber hinaus sowohl die mit dieser Entwicklung verbundenen übergeordneten Ziele als auch die wesentlichen Anforderungen an erfolgreiche Utilities 4.0 skizziert. Das Kapitel endet mit einem prägnanten Überblick profitabler Betätigungsfelder, die zur Sicherung der ökonomischen Zukunft von Energiekonzernen, Regionalversorgern und Stadtwerken beitragen können.

  2. Chancen und Herausforderungen der religiösen Bildung im Lebensraum Schule aus muslimischer Perspektive

    Directory of Open Access Journals (Sweden)

    Sule Dursun

    2016-06-01

    Full Text Available Dieser Beitrag basiert – mit dem Hinweis auf die zunehmende Präsenz der herkunftsorientierten religiösen Einrichtungen in Europa – auf dem Argument, dass die islamisch-religiöse Bildung in den Schulen Europas überdacht werden muss und ihr eine entscheidende Rolle zukommt. Neben den herkunftsorientierten religiösen Einrichtungen in Europa wird in diesem Beitrag die Bedeutung des islamischen Religionsunterrichts aus dem Blickwinkel des kontextualisierten Islams beleuchtet. Mittels Fallbeispielen zur religiösen Bildung am religiösen Markt (= religiöse Institutionen außerhalb des Schulraums wird in diesem Beitrag aufgezeigt, dass der islamische Religionsunterricht im Gegensatz zu den religiösen Institutionen keine Monopolkirche sein darf, in der vorwiegend eine Art Volksfrömmigkeit vermittelt wird. Opportunities and Challenges of Religious Education in Schools – A Muslim Perspective This contribution is based on the argument that the role of Islamic religious education at schools should be reconceived in relation to the growing presence of origin-oriented religious institutions in Europe. In addition to the origin-oriented religious institutions in Europe, this paper aims to present the importance of Islamic religious education from the perspective of contextualized Islam. Based on case studies for religious education in the religious market (outside the education area this paper shows that the Islamic religious education cannot offer Church`s monopoly and act like origin-oriented religious institutions to mediate popular piety.

  3. Efficiency of heat pump plants. Results of field tests; Effizienz von Waermepumpenanlagen. Ergebnisse aus Felduntersuchungen

    Energy Technology Data Exchange (ETDEWEB)

    Miara, Marek; Guenther, Danny [Fraunhofer-Institut fuer Solare Energiesysteme ISE (Germany)

    2011-07-01

    In Germany, households account for about 30 percent of the total end use energy consumption. In fact, if heating and water heating are taken into account, the total amounts to more than 80 percent. This shows the necessity of making heating more energy-efficient and ecological. Heat pumps are an interesting solution. The contribution investigates their efficiency in real conditions, both in new and older buildings, and also goes into the possibility of optimization during installation, control and operation. The contribution is based on the long-term heat pump monitoring projects of Fraunhofer Institut fuer Solare Energiesysteme ISE of Freiburg. [German] In den deutschen Haushalten werden rund 30 % der Endenergie verbraucht. Obwohl der Bedarf fuer die Heizung oftmals unterschaetzt wird, entfallen in den Haushalten auf die Bereiche Raumwaerme und Warmwasser tatsaechlich mehr als 80 % des Energieverbrauches. Angesichts des fortschreitenden Klimawandels sowie der Ressourcenknappheit ist es dringend notwendig, die notwendige Heizenergie moeglichst effizient und oekologisch bereitzustellen. Die Waermepumpentechnologie ist in der Lage diesen Anforderungen gerecht zu werden. Wie effizient allerdings sind die Waermepumpenanlagen unter realen Bedingungen sowohl bei Neubauten als auch bei Bestandsgebaeuden? Oder: welche Optimierungsmoeglichkeiten bestehen bei Installation, Regelung sowie Betrieb von Waermepumpenanlagen? Um diese Fragen beantworten zu koennen, fuehrt das Fraunhofer Institut fuer Solare Energiesysteme ISE aus Freiburg seit mehreren Jahren umfangreiche Monitoringprojekte durch in denen Waermepumpenanlagen im Mittelpunkt der Untersuchung stehen.

  4. Der Zusammenhang von Partnermarktopportunitäten aus dem Freundeskreis und der Stabilität von Paarbeziehungen : Eine Analyse mit den Daten des Partnermarktsurvey

    OpenAIRE

    Häring, Armando

    2014-01-01

    "Der Beitrag analysiert den Zusammenhang zwischen Partnermarktoportunitäten aus dem Freundeskreis und der Stabilität von Paarbeziehungen. Unter Verwendung des theoretischen Konzepts der Theorie der Interaktionsgelegenheiten sowie von Annahmen der Austauschtheorie und der Familienökonomie, werden mögliche Zusammenhänge zwischen gemeinsamen Freundeskreisen mit dem Partner, Partnermarktgelegenheiten aus dem Freundeskreis (sex ratio) und der Stabilität von Paarbeziehungen diskutiert. Der Beitrag ...

  5. Using NOAA/AVHRR based remote sensing data and PCR method for estimation of Aus rice yield in Bangladesh

    Science.gov (United States)

    Nizamuddin, Mohammad; Akhand, Kawsar; Roytman, Leonid; Kogan, Felix; Goldberg, Mitch

    2015-06-01

    Rice is a dominant food crop of Bangladesh accounting about 75 percent of agricultural land use for rice cultivation and currently Bangladesh is the world's fourth largest rice producing country. Rice provides about two-third of total calorie supply and about one-half of the agricultural GDP and one-sixth of the national income in Bangladesh. Aus is one of the main rice varieties in Bangladesh. Crop production, especially rice, the main food staple, is the most susceptible to climate change and variability. Any change in climate will, thus, increase uncertainty regarding rice production as climate is major cause year-to-year variability in rice productivity. This paper shows the application of remote sensing data for estimating Aus rice yield in Bangladesh using official statistics of rice yield with real time acquired satellite data from Advanced Very High Resolution Radiometer (AVHRR) sensor and Principal Component Regression (PCR) method was used to construct a model. The simulated result was compared with official agricultural statistics showing that the error of estimation of Aus rice yield was less than 10%. Remote sensing, therefore, is a valuable tool for estimating crop yields well in advance of harvest, and at a low cost.

  6. 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.

  7. 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)

  8. 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

  9. 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 ...

  10. 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.

  11. 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...

  12. 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).

  13. 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.

  14. Peaceful uses of nuclear weapon plutonium; Friedliche Verwertung von Plutonium aus Kernwaffen

    Energy Technology Data Exchange (ETDEWEB)

    Burtak, F. [Siemens AG Bereich Energieerzeugung (KWU), Erlangen (Germany)

    1996-06-01

    In 1993, the U.S.A. and the CIS signed Start 2 (the Strategic Arms Reduction Treaty) in which they committed themselves the reduce their nuclear weapon arsenals to a fraction of that of 1991. For forty-five years the antagonism between the superpowers had been a dominating factor in world history, determining large areas of social life. When Start 2 will have been completed in 2003, some 200 t of weapon grade plutonium and some 2000 t of highly enriched uranium (Heu) will arise from dismantling nuclear weapons. In the absence of the ideological ballast of the debate about Communism versus Capitalism of the past few decades there is a chance of the grave worldwide problem of safe disposal and utilization of this former nuclear weapon material being solved. Under the heading of `swords turned into plowshares`, plutonium and uranium could be used for peaceful electricity generation. (orig.) [Deutsch] 1993 unterzeichneten die USA und GUS das Start-2-Abkommen (Strategic Arms Reduction Treaty), in dem sie sich zur Verringerung der Anzahl ihrer Nuklearwaffen auf einen Bruchteil des Bestandes von 1991 verpflichten. 45 Jahre lang stellte die Auseinandersetzung der Supermaechte einen dominierenden Faktor der Weltpolitik dar und bestimmte weite Teile des gesellschaftlichen Lebens. Mit der geplanten Erfuellung von Start 2 im Jahr 2003 werden ca. 200 t waffengraediges Plutonium und ca. 2000 t highly enriched uranium (Heu) aus der Demontage der Kernwaffen anfallen. Ohne den ideologischen Ballast der vergangenen jahrezehntelangen Auseinandersetzung zwischen `Kommunismus` und `Kapitalismus` besteht die Chance, das gravierende weltweite Problem der sicheren Entsorgung und Verwertung dieses ehemaligen Kernwaffenmaterials zu loesen. Unter dem Motto `Schwerter zu Pflugscharen` koennte das Plutonium und Uran zur friedlichen Elektrizitaetserzeugung genutzt werden. (orig.)

  15. Large-volume heat storage tank made of GFK; Grosswaermespeichertank aus GFK

    Energy Technology Data Exchange (ETDEWEB)

    Buehl, J.; Schultheis, P. [Technische Univ. Ilmenau (Germany). Fachgebiet Technische Thermodynamik

    1998-12-31

    The Technical University of Ilmenau, the company Verbundwerkstoff- und Kunststoffanwendungstechnik Schoenbrunn, the Institute for Aerospace and Light-weight construction of Dresden University with its approved testing facilities for plastics and the Institute for Construction Engineering in Berlin and several other institutions co-operated since 1996 in developing a concept for a series of long-term heat storage tanks up to 6,000 cubic metres storage volume made of plastic (GFK components) with a combined thermal insulation. A model tank (sandwich body with proportional thermal insulation layer and selected mixed laminates) with a volume of 1.5 cubic metres was built and installed in November 1996. The tank has been continuously operated at various test levels. The experiment proves the longevity of the materials used. (orig.) [Deutsch] In Zusammenarbeit der TU Ilmenau mit der Fa. Verbundwerkstoff - und Kunststoffanwendungstechnik Schoenbrunn und dem Institut fuer Luftfahrttechnik und Leichtbau Dresden, seiner akkredierten Pruefstelle fuer Kunststoffe, in Abstimmung mit dem Institut fuer Bautechnik Berlin und weiteren Einrichtungen und Partnern wird seit 1996 an einem Konzept fuer eine Typenreihe Langzeitwaermespeicher bis vorerst 6.000 m{sup 3} Speichervolumen aus Kunststoff (GFK-Komponenten) und kombinierter integrierter thermischer Isolation gearbeitet. Im Vorfeld dieser Entwicklung wurde auf der Basis vorausgewaehlter Materialien und Kompositionen ein Musterspeicher (ein Sandwich - Modellkoerper mit proportionaler Waermedaemmschicht sowie ausgewaehlten Mischlaminaten) mit einem Speichervolumen von 1,5 m{sup 3} realisiert. Dieser Musterspeicher wurde im November 1996 installiert und wird seither kontinuierlich in den entsprechenden Erprobungsstufen betrieben. Der Nachweis der Langlebigkeit der eingesetzten Materialien wurde experimentell erbracht. (orig.)

  16. Não basta gerar, tem que participar?: um estudo sobre a ausência paterna

    Directory of Open Access Journals (Sweden)

    Sabrina Daiana Cúnico

    2014-03-01

    Full Text Available O presente estudo buscou conhecer, por meio de uma abordagem qualitativa, quais as possíveis razões para a ausência paterna na vida dos filhos após o rompimento conjugal. Para tanto, foram entrevistados pais que participaram do serviço de mediação familiar e tiveram acordo homologado judicialmente em um Núcleo de Práticas Judiciárias Gratuitas. A pesquisa foi realizada utilizando a técnica de entrevistas semidirigidas de questões abertas, e os resultados analisados por meio da análise de conteúdo temática. Os pais relataram terem se sentido vítimas de um golpe - o golpe da barriga - que teve por objetivo mantêlos em um relacionamento em vias de dissolução. Assim, apresentaram dificuldades em estabelecer um vínculo afetivo com esse filho, visto que amá-lo seria assumir a efetividade de tal golpe. Ademais, foram identificadas semelhanças na história familiar dos participantes que envolviam a paternidade, as quais, por não terem sido problematizadas, não se tornaram objeto de reflexão, o que levou à repetição. Por fim, entende-se que o estudo aponta a importância do cuidado com relação aos efeitos da dissolução conjugal no que tange ao exercício dos papéis parentais, em especial, à paternidade.

  17. 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...

  18. 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.

  19. Current developments in Helector dry fermentation; Aktuelle Entwicklungen der Helector Trockenfermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ziehmann, Gunnar [Helector GmbH, Hamburg (Germany)

    2012-11-01

    In 2008, the Helector GmbH acquired the Loock TNS {sup registered} process and took over Loock Biogasssysteme. Since then, the Helector GmbH has been constructing dry fermentation plants ad general contractor, making use of more than 20 years of experience with the Loock TNS {sup registered} process. Economic efficiency, emission reduction and environmental protection are ensured by constant further development. The single-stage batch process retained its advantages, i.e. simultaneous biogas production from the solid and liquid phase, process control mostly via water, no adding of fermentation residues, and effective degassing by a patented ventilation system. A newly developed lean gas management system was tested successfully in practice. The contribution presents preliminary operating experience. (orig.) [German] Im Jahr 2008 hat die Helector GmbH das Loock TNS {sup registered} -Verfahren als Technologietraeger erworben und das Ingenieurbuero Loock Biogasssysteme uebernommen. Seither errichtet die Helector GmbH Trockenfermentationsanlagen als Generalunternehmer. Hierbei wird die ueber 20-jaehrige Erfahrung mit dem Loock TNS {sup registered} -Verfahren genutzt und das System mit Nachdruck stetig weiterentwickelt. Diese Weiterentwicklungen tragen einen wesentlichen Anteil zur Wirtschaftlichkeit der Anlage bei und verbessern den Emissions- und Umweltschutz erheblich. Die Vorteile dieses einstufigen Batchverfahrens, vor allem die simultane Biogasgewinnung aus der festen und fluessigen Phase, die Prozesssteuerung vorwiegend ueber das Wasser, der Verzicht auf Beimischung von Gaerresten und die effektive Entgasung durch das patentierte Belueftungssystem, bleiben systemimmanent erhalten. Das neu entwickelte und nunmehr erstmals realisierte Schwachgasmanagementsystem hat sich in der Praxis als sehr erfolgreich erwiesen. In diesem Beitrag werden unter anderem erste Betriebserfahrungen hierzu vorgestellt. (orig.)

  20. Solar Thermal Power Generation 2000: solar-assisted district heating, tight sealing of pit water storage tanks made out of pre-stressed concrete; Solarthermie 2000, TP3: Solarunterstuetzte Nahwaermeversorgung: Dichte Heisswasser - Waermespeicher aus Hochleistungsbeton. Erdbeckenspeicher aus Hochleistungsbeton

    Energy Technology Data Exchange (ETDEWEB)

    Reineck, K.H.; Lichtenfels, A.; Schlaich, J. [Stuttgart Univ. (Germany). Inst. fuer Konstruktion und Entwurf 2

    1998-12-31

    In 1996 the two large heat storage tanks in Hamburg-Bramfeld (4,750 cubic metres) and Friedrichshafen-Wiggenhausen (12,000 cubic metres) were built out of concrete with an inner stainless steel lining. This was a big step towards economic efficiency. The research project ``Tight sealing of pit water storage tanks made out of pre-stressed concrete`` was launched by the BMBF in order to show that the concrete construction will not only bear loads but also ensure sealing. Building costs for underground hot water storage tanks could then be reduced by at least 25%. The first results of this research project are presented. The paper also contains recommendations for the further development of heat storage tanks built with pre-stressed concrete. (orig.) [Deutsch] Im Jahre 1996 wurden die beiden grossen Waermespeicher in Hamburg-Bramfeld mit einem Volumen von 4.750 m{sup 3} und in Friedrichshafen-Wiggenhausen mit 12.000 m{sup 3} aus Beton mit innenliegender Edelstahlauskleidung fertiggestellt. Mit dem Bau dieser beiden Grossspeicher konnte ein richtungsweisender Schritt hin zur Wirtschaftlichkeit gemacht werden, wie man es in Studien vor 15 Jahren nicht fuer moeglich hielt. Mit dem BMBF - Forschungsvorhaben `Dichte Heisswasser - Waermespeicher aus Hochleistungsbeton` soll gezeigt werden, dass das Betontragwerk nicht nur Lasten abtragen sondern auch die Funktion der Abdichtung uebernehmen kann. Damit sollen die Baukosten fuer unterirdische Heisswasser-Waermespeicher um mindestens 25% gesenkt werden. Es werden die ersten Ergebnisse dieses Forschungsvorhabens mitgeteilt und Empfehlungen fuer die weitere Entwicklung von Waermespeichern aus Hochleistungsbeton gegeben. (orig.)

  1. 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...

  2. 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.

  3. 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.

  4. 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...

  5. 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

  6. 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%.

  7. Biogas from algae, seaweed and seagrass?; Biogas aus Algen, Tang und Seegras?

    Energy Technology Data Exchange (ETDEWEB)

    Schneider, Holger [Fachhochschule Flensburg (Germany)

    2011-07-01

    Algae, seaweed and sea grass are discussed again and again as alternative sources for raw materials for agricultural biogas plants. The author of the contribution under consideration reports on the identification and optimization of the biogas potential of microalgae, macroalgae and flotsam (mixture of seaweed, seaweed, and so on). Algae, seaweed and sea grass can be fermented into biogas by means of an anaerobic process. The specific yield of biogas is small. The processing of these substrates requires a technical adjustment of the biogas plants. Thus, the effective use of these substrates will continue to fall. The achievable benefit highly depends on the location of the facilities and on the available substrates with the corresponding specific gas yields. The economic efficiency of these substrates in agricultural systems must be examined in each case.

  8. 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.

  9. 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.

  10. AusLAMP long period magnetotellurics: progress update and new insights into Victorian geology and mineral prospectivity

    Science.gov (United States)

    Chopping, R. G.; Duan, J.; Czarnota, K.; Kemp, T.

    2016-12-01

    It is becoming generally accepted that world-class mineral deposits have a footprint on a scale of the lithosphere. For this reason, Australia has embarked on the Australian Lithospheric Architecture Magnetotelluric Project (AusLAMP) to map the conductivity of the mid to lower crust and the lithospheric mantle. AusLAMP is a collaborative project between Geoscience Australia, State and Territory Geological Surveys and Universities. The project aims to collect long-period magnetotelluric data across the Australian continent on a nominal 0.5x0.5° ( 55x55 km) grid. To date, more than 450 sites have been acquired including all sites for the state of Victoria, two-thirds of sites in South Australia and Tasmania, and approximately 25 stations in Western Australia. Progress is ramping up with acquisition to turn to the state of New South Wales, the remainder of South Australia and also acquisition in northern Australia. To support this increasing acquisition activity, additional instruments have been purchased to add to those already in Australia. 3D inversion results are now available for AusLAMP Victoria. In collaboration with the National Computational Infrastructure (NCI), the 3D ModEM codes were optimised for use on the NCI's supercomputer, speeding up large-scale inversions by an order of magnitude. The results of these inversions indicate anomalously conductive lithospheric mantle associated with the central region of Victoria which contains significant mineral deposits and prospectivity, and also anomalous resistive lithosphere associated with the southern extension of the dynamically supported Australian Alps and the Newer Volcanics Province. Modelled conductivities are also consistent with mantle xenolith data from central Victoria. Within the crust, the dominant trend of the data is along elongate north-eastern corridors of conductive material. These results shed new questions on the geological history of this region and the lithospheric architecture of the

  11. Recycling systems and material flows from the viewpoint of thermal waste treatment; Kreislaufwirtschaft- und Stoffstrombetrachtungen aus Sicht der thermischen Abfallbehandlung

    Energy Technology Data Exchange (ETDEWEB)

    Johnke, B. [Umweltbundesamt, Berlin (Germany); Mast, P.G. [Tauw Umwelt GmbH, Berlin (Germany)

    1998-09-01

    Material stream analysis can serve as a basis for decisions on which materials should be kept in circulation, and in what quantity, and which materials it is better to remove from the recycling system and dispose of as waste. Wastes destined for disposal are mostly transferred to waste treatment plants and landfills. The role of thermal treatment as part of the disposal system is to destroy or decompose organic pollutants contained in the waste, concentrate and remove inorganic pollutants, make the heat arising during the treatment process available for use as energy, and make the greatest possible physical use of the treatment residues. The present paper reviews the current regulations for the promotion of recycling and investigates selected material streams and the fate of these materials. In connection with the residue quality of household waste incineration slag as a thermal waste treatment product it also considers the influence of waste management measures on wastes destined for disposal. [Deutsch] Stoffstrombetrachtungen koennen als Grundlage fuer Entscheidungen dienen, welche Stoffe in welchem Umfang im Kreislauf verbleiben oder wieder integriert werden sollten und welche besser als Abfall zur Beseitigung aus dem Kreislaufsystem auszuschleusen sind. Fuer Abfaelle zur Beseitigung wird diese Aufgabe i.d.R. von thermischen Abfallbehandlungsanlagen und Deponien uebernommen. Im Rahmen der Entsorgung kommt der thermischen Behandlung dabei die Aufgabe zu, die im Abfall zur Beseitigung enthaltenen organischen Schadstoffe zu zerstoeren oder abzubauen, anorganische Schadstoffe aufzukonzentrieren und auszuschleusen, die bei dem Behandlungsprozess entstehende Waerme einer weitgehenden Energienutzung zuzufuehren und die Rueckstaende aus der Behandlung so weit wie moeglich stofflich zu verwerten. Nachfolgend sollen insbesondere die Regelungen zur Unterstuetzung der Kreislaufwirtschaft, ausgewaehlte Stofffluesse und der Verbleib dieser Stoffe und Materialien und der

  12. Atividade física como discriminador da ausência de hipertensão arterial em homens adultos

    Directory of Open Access Journals (Sweden)

    Francisco Jose Gondim Pitanga

    2014-12-01

    Full Text Available Introdução: Diversos estudos epidemiológicos demonstram que a atividade física reduz a pressão arterial, porém a quantidade necessária para que estes benefícios sejam alcançados permanece especulativa. Objetivo: Analisar a quantidade (duração e intensidade de atividade física em seus diferentes domínios (trabalho, deslocamento, atividade doméstica e tempo livre como discriminador da ausência de hipertensão arterial em adultos do sexo masculino. Métodos: Estudo transversal realizado na cidade de Lauro de Freitas, Bahia, Brasil com amostra constituída por 220 indivíduos do sexo masculino com idade superior a 18 anos. Foram construídas diversas curvas Receiver Operating Characteristic (ROC e comparadas às áreas sobre as mesmas entre a quantidade de atividade física em seus diferentes domínios e a ausência de hipertensão arterial. Verificou-se também a sensibilidade e especificidade para a quantidade de atividade física necessária para prevenção de hipertensão arterial. Foi utilizado o intervalo de confiança a 95%. Resultados: Entre os diferentes domínios de atividade física analisados encontrou-se maior significância estatística nas áreas sob a curva ROC para a atividade física no trabalho e no tempo livre. A caminhada não foi boa discriminadora para a ausência de hipertensão arterial em nenhum dos domínios analisados. Observou-se também que 180 min/semana de atividade física moderada, acumulada nos diferentes domínios foi o melhor ponto de corte para discriminar a ausência de hipertensão arterial. Conclusão: A prática da atividade física, principalmente de intensidade moderada, com duração de pelo menos 180 min/semana deve ser sugerida para indivíduos do sexo masculino visando contribuir para a prevenção da hipertensão arterial.

  13. Atividade física como discriminador da ausência de hipertensão arterial em homens adultos

    OpenAIRE

    Francisco Jose Gondim Pitanga; Luiz Alberto Bastos de Almeida; Marcela Mota Freitas; Cristiano Penas Seara Pitanga; Carmem Cristina Beck

    2014-01-01

    Introdução: Diversos estudos epidemiológicos demonstram que a atividade física reduz a pressão arterial, porém a quantidade necessária para que estes benefícios sejam alcançados permanece especulativa. Objetivo: Analisar a quantidade (duração e intensidade) de atividade física em seus diferentes domínios (trabalho, deslocamento, atividade doméstica e tempo livre) como discriminador da ausência de hipertensão arterial em adultos do sexo masculino. Métodos: Estudo transversal realizado...

  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. Production-integrated emission reduction: Examples from power plant engineering; Produktionsintegrierte Emissionsminderung - Beispiele aus der Kraftwirtschaft

    Energy Technology Data Exchange (ETDEWEB)

    Reich, J.; Brueggendick, H. [STEAG AG, Essen (Germany)

    2002-07-01

    verfolgt. Darueber hinaus hat eine Nichtverwertbarkeit der Reststoffe gravierende Auswirkungen fuer die Wirtschaftlichkeit. Verwertung oder Nicht-Verwertung der Reststoffe aus der Kohleverbrennung kann zu einer Differenz bei den Stromerzeugungskosten von 15% fuehren. Die Parameter Brennstoffe, Feuerungstechnik, Rauchgasreinigungstechnik, Produktverwertung sind je nach Standort individuell zu bewerten. Das Spannungsfeld liegt zwischen hochwertigen Brennstoffen und Produkten, fuer die in der Anlagentechnik auch entsprechende Investitionen erforderlich sind (z.B. Staubfeuerung mit Kalkstein- oder Ammoniakalischer Waesche) oder einfacheren Verfahren mit zum Teil geringeren Investitionskosten (z.B. Rauchgasreinigung mittels Trocken- oder Halbtrockenverfahren). Es ist nicht wirtschaftlichm in eine Anlage zu investieren und hochwertige Produkte zu erzeugen, wenn fuer deren Abnahme keine Infrastruktur existiert. Kohlekraftwerke sind unter Nutzung der technischen Moeglickeiten fuer den jeweiligen Standort zu optimieren. (orig.)

  16. Westeuropas Wiederaufbau – Made in Germany? Baumaterial aus Deutschland im Versailler Vertrag

    Directory of Open Access Journals (Sweden)

    Anna Karla

    2016-11-01

    Full Text Available To date, the historiography of reparations after World War I has a predominant focus on cash. The article proposes considering non-cash contributions a constitutive part of the Treaty of Versailles and investigating their impact on the post-World War I order. Contemporary debates on the supply of building materials to northern France illustrate the expectations on the German side that were raised by the promise of such deliveries in kind: Policymakers hoped that deliveries in kind would reduce the overall sum of reparations; smart entrepreneurs hoped for lucrative business, for instance from the sale of prefabricated houses; and trade unions saw new prospects for German workers and German building materials. Though deliveries in kind to the areas undergoing reconstruction in northern France were in practice small, the related debates disclose new perspectives on the post-war history. This example serves as a case in point for the potential of applying theoretical considerations about the social dimension of materiality to the context of the Treaty of Versailles and its consequences. Die Geschichtsschreibung der Reparationen nach dem Ersten Weltkrieg handelt bislang vor allem von Geld. Dieser Aufsatz plädiert dafür, auch die Sachlieferungen als einen wesentlichen Bestandteil des Versailler Vertrags zu interpretieren. Exemplarisch wird erprobt, wie sich theoretische Überlegungen zur sozialen Dimension von Dingen auf die Geschichte des Versailler Vertrags und seiner Folgen anwenden lassen. Anhand der zeitgenössischen Diskussionen über geplante Lieferungen von Baumaterial nach Nordfrankreich lässt sich nachvollziehen, dass man auf deutscher Seite mit diesen Reparationsleistungen durchaus Erwartungen verknüpfte: Aus Sicht der Politik sollten Sachlieferungen dazu beitragen, die Gesamtsumme der Reparationen zu mindern. Findige Unternehmen hofften schon 1919 auf einträgliche Geschäfte, etwa durch den Verkauf von Fertighäusern. Auch die

  17. Spontaneous intracerebral hemorrhage: the clinical neuroradiological view; Die spontane intrazerebrale Blutung aus klinisch-neuroradiologischer Sicht

    Energy Technology Data Exchange (ETDEWEB)

    Reith, W. [Technische Hochschule Aachen (Germany). Klinikum

    1999-10-01

    verlaesslicher mit der Magnetresonanztomographie nachweisbar. Aus der unterschiedlichen Signalgebung in den verschiedenen MR-Sequenzen kann auf das Alter der Blutung geschlossen werden. Die Ursache einer nicht-traumatischen intrazerebralen Blutung ist in ueber 60% der Faelle eine Hypertonie, weniger haeufig die Folgen des Alkoholismus, Gefaessfehlbildungen oder die Amyloidangiopathie. Seltener sind Blutgerinnungsstoerungen, Traumen, Tumoren, Venenthrombosen oder Intoxikationen die Ursachen einer intrazerebralen Blutung. Nicht-traumatische intrazerebrale Blutungen treten am haeufigsten zwischen dem 5.-7. Lebensjahrzehnt auf. Bei juengeren Patienten sind vor allem Gefaessfehlbildungen als Ursache zu beruecksichtigen. Insbesondere bei juengeren Patienten sollte zur aetiopathogentischen Klaerung eine zerebrale Angiographie durchgefuehrt werden. Spontane intrazerebrale Blutungen werden in der Regel konservativ behandelt, ausser man verspricht sich von der operativen Dekompression eine Verbesserung des klinischen Zustandes. (orig.)

  18. 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.

  19. 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...

  20. 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)

  1. 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.

  2. Annual report 1999 of the air pollution monitoring network of the German Federal Environmental Agency; Jahresbericht 1999 aus dem Messnetz des Umweltbundesamtes

    Energy Technology Data Exchange (ETDEWEB)

    Beilke, S.; Uhse, K. [comps.

    2000-12-01

    In this annual report the results of the air pollution monitoring network of the German Federal Environmental Agency (FEA) are presented for the year 1999. The network consists of 23 stations (9 stations with personnel and 14 automatically working container stations) which are situated in rural areas. As the data set was thoroughly quality controlled reliable statements on trends can be made. (orig.) [German] Im vorliegenden Jahresbericht werden die Ergebnisse aus dem Messnetz des Umweltbundesamtes fuer das Jahr 1999 vorgestellt, interpretiert und mit den Messungen aus frueheren Jahren verglichen. Das UBA-Messnetz besteht heute aus insgesamt 23 in laendlichen Regionen gelegenen Stationen, wovon 9 Messstellen personell besetzt und 14 automatisch arbeitende Containerstationen sind. Die Datensaetze sind in sich homogen, d.h. es wurden im Verlauf der Jahre keine gravierenden Veraenderungen an den Messbedingungen vorgenommen, weder bei der Probenahme noch bei der Analytik. Die Daten wurden einer eingehenden Qualitaetspruefung unterzogen, sowohl intern als auch bei internationalen Ringvergleichen der Analysenverfahren. (orig.)

  3. The Au-S bond and SAM-protein contact in long-range electron transfer of pure and biomimetic metalloproteins via functionalized alkanethiol linkers

    DEFF Research Database (Denmark)

    Chi, Qijin; Ford, Michael J.; Halder, Arnab

    disentangled a wealth of data to identify the nature of the crucial Au-S contact, all suggesting prevalence of a Au(0)-thiyl radical unit. Molecular packing is further determined by the SAM molecular structure and involves binding either to Au-atoms mined out of the surface or directly to a flat surface. We...... functionalized alkanethiols have emerged as core linkers. We have studied molecular linking in the long-range ET (LRET) processes in detail using electrochemistry, in situ STM and AFM, and electronic structure computations. A focus is the electronic structure of the Au-S link and the SAM packing. We have...... is exceedingly sensitive to the structure of the thiol-based SAM molecules, testifying to the crucial importance of SAM packing and Au-S binding, and of the SAM link to the protein. Some of the subtleties are illustrated simpler by similar size (5-6 nm) nanoparticles (NPs). Biomimetic NPs must possess a certain...

  4. The electric dipole moments in the ground states of gold oxide, AuO, and gold sulfide, AuS.

    Science.gov (United States)

    Zhang, Ruohan; Yu, Yuanqin; Steimle, Timothy C; Cheng, Lan

    2017-02-14

    The B 2 Σ - - X 2 Π 3/2 (0,0) bands of a cold molecular beam sample of gold monoxide, AuO, and gold monosulfide, AuS, have been recorded at high resolution both field free and in the presence of a static electric field. The observed electric field induced splittings and shifts were analyzed to produce permanent electric dipole moments, μ→ el , of 2.94±0.06 D and 2.22±0.05 D for the X 2 Π 3/2 (v = 0) states of AuO and AuS, respectively. A molecular orbital correlation diagram is used to rationalize the trend in ground state μ→ el values for AuX (X = F, Cl, O, and S) molecules. The experimentally determined μ→ el are compared to those computed at the coupled-cluster singles and doubles (CCSD) level augmented with a perturbative inclusion of triple excitations (CCSD(T)) level of theory.

  5. Production of oil and coke from sludges containing organic pollutants; Gewinnung von Oel und Koks aus organisch belasteten Schlaemmen

    Energy Technology Data Exchange (ETDEWEB)

    Steger, M [Martin Steger GmbH, Eggenfelden (Germany); Meissner, W; Herold, R [Max Aicher Umwelttechnik GmbH, Freilassing (Germany)

    1998-09-01

    Since the mid-eighties, Messrs. Max Aicher Umwelttechnik GmbH at Hammerau, Germany have been investigating sewage sludge pyrolysis. Laboratory experiments and semi-industrial investigations led to the construction of a combined sludge drying and conversion plant (``Aicher sludge recycling process``), in which the organic sludge fraction is converted into recyclable or combustible oils. Carbon is obtained as a by-product in solid form as conversion coke which can be utilized. Apart from sewage sludge, also industrial sludges with high organic fractions can be processed, e.g. sludges and sewage sludges from petroleum processing. (orig.) [Deutsch] In der Bundesrepublik Deutschland beschaeftigt sich die Max Aicher Umwelttechnik GmbH in Hammerau seit Mitte der Achtzigerjahre mit der Niedertemperaturkonvertierung (Pyrolyse) von Klaerschlamm. Versuche im Labor- und im halbtechnischen Massstab fuehrten zur Realisierung einer betriebstechnischen Anlage mit den Komponenten Schlammtrocknung und Konvertierung. Ziel des Aicher-Schlamm-Recycling-Verfahrens ist die Umwandlung der organischen Schlammfraktion in stofflich und energetisch verwertbare Oele. Bei der Umwandlung entsteht fixer Kohlenstoff, der im festen Rueckstand (Konversionskoks) angereichert wird. Neben dem gewonnenen Oel ist auch der produzierte Koks verwertbar. Einsatzstoffe fuer das Verfahren sind neben Klaerschlamm aus der kommunalen Abwasserreinigung vor allem industrielle Schlaemme mit hohen organischen Anteilen z.B. Schlaemme und Klaerschlaemme aus der Erdoelverarbeitung. (orig.)

  6. 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

  7. 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

  8. 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.

  9. 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.

  10. 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®.

  11. 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.

  12. Integratives versus traditionelles Lernen aus Sicht der Studierenden [Integrative vs. Traditional Learning from the Student Perspective

    Directory of Open Access Journals (Sweden)

    Kadmon, Guni

    2011-05-01

    CuMed beinhaltet interaktive, fallbasierte Kleingruppenseminare, Fertigkeiten- und Kommunikationstraining, Problem-orientiertes Lernen, studentische Fallbearbeitungen und -präsentationen sowie Unterricht am Krankenbett. Die Dozenten werden didaktisch geschult. Das vorangegangene traditionelle Curriculum basierte dagegen auf Vorlesungen und lediglich zwei Wochenstunden praktischen Unterrichts am Krankenbett. Ziel: Die vorliegende Arbeit analysiert den Beitrag didaktischer Merkmale des traditionellen und Reformcurriculums sowie der aktiven Mitarbeit der Studierenden zum Lernerfolg aus Sicht der Studierenden. Methode: Differenzierte studentische Evaluationen der chirurgischen Lehrveranstaltungen zwischen 1999 and 2008 wurden mittels Korrelations- und Regressionsanalysen untersucht.Ergebnisse: Das Engagement der Dozenten, ihre Fähigkeit, Interesse zu wecken und Kompliziertes verständlich zu erklären, der Beitrag des Unterrichts zum Lernzuwachs, die Unterrichtsqualität und besonders die geförderte Mitarbeit wurden in HeiCuMed signifikant besser bewertet als im traditionellen Curriculum. Die Abhängigkeit des subjektiven Lernzuwachses von der didaktischen Qualität war hingegen in beiden Curricula gleich. Die geförderte studentische Mitarbeit erwies sich als wichtig für den subjektiven Lernzuwachs in den Seminaren und Praktika von HeiCuMed und für die evaluierte Qualität der Praktika aber nicht für den Lernzuwachs im traditionellen Curriculum. Schlussfolgerung: Die Ergebnisse stehen im Einklang mit psychologisch-pädagogischen Erkenntnissen, dass integrative Lehrmethoden mehr zum Lehr- und Lernerfolg beitragen als der passive Wissenstransfer durch die traditionelle Vorlesung, und belegen die wichtige Bedeutung der didaktischen Kompetenz für den Lehrerfolg.

  13. Extrakorporale Stoßwellentherapie (ESWT aus orthopädischer und traumatologischer Sicht

    Directory of Open Access Journals (Sweden)

    Auersperg V

    2004-01-01

    Full Text Available Die ESWT ist eine derzeit sehr intensiv erforschte Therapieform und im Vergleich mit anderen Therapien auch durchaus hohen EBM-Kriterien entsprechend. Die Wirkungsweise der ESWT ist bis heute nicht ganz geklärt, aus den bisher durchgeführten Untersuchungen (meist Tierversuche lassen sich folgende Wirkungen unterscheiden: ● Zerreißungen (Steindesintegration, Knochenfissuren, Gewebszerreißung ● Kavitation (mit Bildung von Jet streams und freien Radikalen ● Thermische und chemische Effekte ● Molekularbiologische und zelluläre Veränderungen ● Hyperstimulationsanalgesie (gate-control-Mechanismus Diese Wirkungen rufen sehr komplexe Veränderungen im Gewebe hervor, die beispielsweise zur Knochenneubildung führen, aber auch Neoangiogenese und Nervenveränderungen, die beim Verständnis der Effekte der ESWT an den Weichteil-Indikationen durchaus auch Erklärungshilfen sind. Die meisten, bisher veröffentlichten, klinischen Studien haben biometrische Mängel und ihre Ergebnisse sind sehr kontrovers. Die angeführten Indikationen sind die am meisten erforschten und sollen hier bewertet werden. Da für weitere Indikationen die Studien-Daten so spärlich sind, werden sie hier nicht diskutiert. Die Indikationen mit statistisch signifikant guten Behandlungsergebnissen sind: ● Die Tendinitis calcarea (mit niedrigenergetischer und hochenergetischer ESWT ● Die Fasciitis plantaris mit und ohne plantarem Fersensporn (mit niedrigenergetischer und hochenergetischer ESWT ● Die Epicondylitis humeri lateralis (mit niedrigenergetischer und hochenergetischer ESWT ● Verzögerte Knochenbruchheilung (mit hochenergetischer ESWT ● Pseudoarthrosen (mit hochenergetischer ESWT Für die Durchführung, die Anzahl der Impulse und die Intervallänge zwischen den ESWT-Sitzungen läßt sich keine Regel ableiten, dies wird sich vernünftigerweise hauptsächlich an den lokalen Gegebenheiten orientieren. Die bisher (als Richtlinie der ISMST von 2000 → http

  14. Risk energy transition. Ways out of the impasse; Risiko Energiewende. Wege aus der Sackgasse

    Energy Technology Data Exchange (ETDEWEB)

    Kleinknecht, Konrad [Muenchen Univ., Garching (Germany). Fakultaet fuer Physik

    2015-07-01

    The exit of the use of nuclear energy in Germany, it was decided in the summer of 2011 in a rush. Now it is becoming obvious that there is no realistic plan for the conversion of energy supply in the envisaged deadline of ten years. For the conversion of our entire power supply and therefore our economy the period is too short. It lacks a robust empirical reason that have to deal with the issues of security of supply, the affordability, the impact on economic development and social justice. Thus, this treansition threatens to fail at their contradictions. Konrad Kleinknecht tries in his book, to name the problems and to find answers. For him, arise the following questions: What are our opportunity to replace with wind and solar power to replace a part of the power supply? What power sources provide secured capacity? Can we dispense with coal-fired plants? Do we need new power lines? How power may be stored? How real is the risk of blackouts in windless nights? Will the power prices continue to rise? Can be avoided the major risks of the energy transition with a fundamental reform of the Renewable Energies Act (EEG)? The power supply must serve the common good and benefit the industrial site Germany. A blackout would be a disaster for the whole country, it must be avoided at all events. How can we manage this, the author present in his evocative book. [German] Der Ausstieg aus der Nutzung der Kernenergie in Deutschland wurde im Sommer 2011 im Eiltempo beschlossen. Jetzt zeigt sich, dass es keinen realistischen Plan fuer den Umbau der Energieversorgung in der vorgesehenen Frist von zehn Jahren gibt. Fuer die Umstellung unserer gesamten Stromversorgung und damit unserer Wirtschaft ist der Zeitraum zu kurz. Es fehlt eine belastbare empirische Begruendung, die Fragen der Versorgungssicherheit, der Finanzierbarkeit, der Auswirkungen auf die wirtschaftliche Entwicklung und die soziale Gerechtigkeit behandeln muesste. Somit droht diese Wende an ihren Widerspruechen zu

  15. 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.

  16. 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.

  17. 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.

  18. 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 ...

  19. 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:.

  20. 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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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...

  6. 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.

  7. 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.

  8. 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

  9. 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.

  10. 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)

  11. 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...

  12. 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.

  13. 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...

  14. 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...

  15. 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.

  16. 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....

  17. 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...

  18. 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. ...

  19. 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.

  20. 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...

  1. 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...

  2. 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.

  3. 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 ...

  4. 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 ...

  5. 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.

  6. 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 ...

  7. 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...

  8. 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 ...

  9. 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 ...

  10. 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 ...

  11. 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

  12. 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.

  13. 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

  14. 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.

  15. 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%.

  16. 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.)

  17. 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 ...

  18. 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

  19. 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...

  20. [Anja Wilhelmi, Menschenbilder aus Reval und St. Peterburg. Reiseeindrücke einer Engländerin um 1840] / Paul Kaegbein

    Index Scriptorium Estoniae

    Kaegbein, Paul

    2006-01-01

    Arvustus: Anja Wilhelmi, Menschenbilder aus Reval und St. Peterburg. Reiseeindrücke einer Engländerin um 1840. In: Kollektivität und Individualität. Hamburg: Kovaè, 2001. S. 224-242. Elizabeth Rigby 1840. aastal Londonis anonüümselt ilmunud raamatust "Letters from the shores of the Baltic"

  1. Amsterdam Expeditions to the West Indian Islands, Report 3. Eine neue Gattung der Familie Parabathynellidae (Bathynellacea, Syncarida) aus dem nördlichen Südamerika

    NARCIS (Netherlands)

    Schmincke, Horst Kurt

    1979-01-01

    Eine neue Gattung und Art der Familie Parabathynellidae, Psalidobathynella stocki gen. n., sp. n., wird beschrieben. Die Tiere stammen aus einer Quelle und einem Brunnen von der Halbinsel Paraguana in Venezuela. Es handelt sich um sehr urtümliche Parabathynellidae. Da Männchen bisher nicht bekannt

  2. Diagnostic Thyroidectomy May Be Preferable in Patients With Suspicious Ultrasonography Features After Cytopathology Diagnosis of AUS/FLUS in the Bethesda System

    Science.gov (United States)

    Lee, Yong Sang; Kim, Hyeung Kyoo; Chang, Hojin; Kim, Seok Mo; Kim, Bup-Woo; Chang, Hang-Seok; Park, Cheong Soo

    2015-01-01

    Abstract Atypia/follicular lesion of undetermined significance (AUS/FLUS) is a new category in the Bethesda System for Reporting Thyroid Cytopathology (BSRTC) for which repeat fine-needle aspiration cytology (FNAC) is recommended. The aim of this study was to identify specific ultrasonography and clinical predictors of malignancy in a subset of thyroid nodules associated with cytology diagnoses of AUS/FLUS. Between January 2011 and December 2102, 5440 patients underwent thyroid surgery at our institution. Of these, 213 patients were diagnosed AUS/FLUS at the preoperative cytopathology diagnosis. The frequency of FNAC and ultrasonography images was compared between patients with cancerous and benign tumors based on their final pathology. Of the 213 patients, 158 (74.2%) were diagnosed with thyroid carcinoma in their final pathology reports. In univariate and multivariate analyses, the frequency of FNAC was not significantly correlated with the cancer diagnosis. Hypoechogenicity (odds ratio 2.521, P = 0.007) and microcalcification (odds ratio 3.247, P = 0.005) were statistically correlated with cancer risk. Although AUS/FLUS in cytopathology is recommended for repeating FNAC in BSRTC, we proposed that thyroid nodules with ultrasonography findings that suggest the possibility of cancer should undergo thyroidectomy with diagnostic intent. PMID:26705204

  3. Heating load of buildings. Room heat from decentralized renewable electricity; Heizlast von Gebaeuden. Raumwaerme aus dezentral erneuerbarem Strom

    Energy Technology Data Exchange (ETDEWEB)

    Hartmann, Frank

    2013-10-15

    If one would like to get the heating load of a building by using peripheral generated electrical energy from photovoltaics or small wind power, one must deal with both the specific building, as well as the heating load, the heating temperature limit and the differentiation of specific heating period for the building. Here, a ground source heat pump with an intelligent energy storage system seems to be the first choice. [German] Moechte man mit dezentral erzeugter elektrischer Energie aus Photovoltaik oder Kleinst-Windkraft die Heizlast eines Gebaeudes besorgen, muss man sich sowohl mit dem spezifischen Gebaeude, als auch mit der Heizlast, der Heizgrenztemperatur und der Differenzierung der spezifischen Heizperiode fuer das Gebaeude auseinandersetzen. Dabei scheint eine erdgekoppelte Waermepumpe mit einem intelligenten Speichersystem die erste Wahl.

  4. MIRANDA - a module based on multiregion resonance theory for generating cross sections within the AUS neutronics code system

    International Nuclear Information System (INIS)

    Robinson, G.S.

    1985-12-01

    MIRANDA is the cross-section generation module of the AUS neutronics code system used to prepare multigroup cross-section data which are pertinent to a particular study from a general purpose multigroup library of cross sections. Libraries have been prepared from ENDF/B which are suitable for thermal and fast fission reactors and for fusion blanket studies. The libraries include temperature dependent data, resonance cross sections represented by subgroup parameters and may contain photon as well as neutron data. The MIRANDA module includes a multiregion resonance calculation in slab, cylinder or cluster geometry, a homogeneous B L flux solution, and a group condensation facility. This report documents the modifications to an earlier version of MIRANDA and provides a complete user's manual

  5. Herausforderungen beim Aufbau und bei der Pflege einer Bilddatenbank – ein Anwendungsbeispiel aus dem Digitalen Forschungsarchiv Byzanz (DiFAB

    Directory of Open Access Journals (Sweden)

    Nina Rannharter

    2017-09-01

    Full Text Available Mit Metadaten versehene, digital archivierte Bilder sind aufgrund ihrer hohen Komplexität eine ständige Herausforderung für den Aufbau von Metadatenstrukturen und für das Beibehalten von adäquaten Metadatenstandards in Bilddatenbanken. Besonders bei Bildern über eine materielle Kultur zeichnet sich diese Komplexität in den diversen Ebenen ab. Zur Verdeutlichung dieser Problematik dient ein einzelnes Monument mit seiner fotographischen Dokumentation als geisteswissenschaftliches Anwendungsbeispiel aus dem Digitalen Forschungsarchiv Byzanz (DiFAB der Universität Wien. Unter der grundsätzlichen Berücksichtigung der künftigen Anforderungen und der einfachen Navigation von Metadaten beinhaltet dieser Beitrag u. a. die Herausforderungen mit den diversen analogen und digitalen Formen der Dokumentation, der historischen Geographie, der kulturspezifischen Terminologie sowie mit der kunsthistorischen Bedeutung einer exakten und unscharfen Datierung für Forschungsarchive.

  6. 4. Meeting on cooling towers. From practice - for practice; 4. Kuehlturm-Tagung. Aus der Praxis - Fuer die Praxis

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    1998-09-01

    The 4th Cooling Tower meeting brought into focus aspects of economic efficiency of the water cooling system, i.e. the papers analyse investment cost and operating cost taking into account environmental policy and interests. Numerous examples from practice are discussed in the papers showing how wet cooling tower design and application-specific selection of design features can influence the performance of the entire system. (orig./CB) [Deutsch] Im Mittelpunkt der 4. Kuehlturm-Tagung steht die Wirtschaftlichkeit der Wasserrueckkuehlanlage, d.h. die Betrachtung der Investitions- und Betriebskosten unter Beruecksichtigung der Belange des Umweltschutzes. Mit Beispielen aus der Praxis zeigen die Referenten, wie sich die Auslegung und Auswahl eines Nasskuehlturms auf das Betriebsergebnis der Anlage auswirken. (orig./GL)

  7. Open Innovation neu denken und steuern: Ein Beitrag aus der Perspektive des Innovationsmanagements an der ETH-Bibliothek

    Directory of Open Access Journals (Sweden)

    Franziska Regner

    2015-11-01

    Full Text Available Der Artikel nennt und erläutert Grundlagen und exemplarische Felder, die sich aus Sicht des Innovationsmanagements an der ETH-Bibliothek anbieten, um Open Innovation zu implementieren und etablierte Methoden des Innovationsmanagements zu erweitern. The article outlines basic principles and exemplary fields concerning the implementation of Open Innovation in order to expand established methods in innovation management. The article is based on the perspective of innovation management at ETH-Bibliothek. Cet article esquisse les principes de base ainsi que des exemples de champs d’action permettant la mise en place d’une innovation ouverte (« open innovation ». La perspective se base sur la gestion de l’innovation à la bibliothèque de l’École polytechnique fédérale de Zurich (ETH.

  8. Interkulturelle kommunikative Kompetenz – ein Versuch der Operationalisierung aus dem Fach Deutsch an der dänischen Lehrerausbildung

    DEFF Research Database (Denmark)

    Bjerre, Kirsten; Daryai-Hansen, Petra

    2017-01-01

    Mit diesem Artikel versuchen wir, den Begriff 'interkulturelle kommunikative Kompetenz‘ theoretisch zu entwickeln. Wir gehen zunächst der Frage nach, warum im Fach Deutsch als Fremdsprache mit interkultureller kommunikativer Kompetenz gearbeitet werden sollte und welche Herausforderungen sich...... hierbei stellen. Im Anschluss präsentieren wir unser Modell der interkulturellen kommunikativen Kompetenz, das wir für das Fach Deutsch ain der dänischen Lehrerausbildung auf der Grundlage eines Modells von Michael Byram aus dem Jahre 1997 entwickelt haben. Byrams Modell der interkulturellen...... zunächst die Begriffe ‚Kompetenz‘, ‚Kultur‘, ‚kommunikative Kompetenz‘ und ‚interkulturelle Kompetenz‘. Wir konkretisieren die Dimensionen des Modells im Anschluss anhand eines Unterrichtsbeispiels für das Fach Deutsch an der dänischen Einheitsschule („Folkeskole“). Abschließend skizzieren wir, wie unser...

  9. 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.

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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...

  15. 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.

  16. 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 ...

  17. 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

  18. 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

  19. 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.

  20. 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 ...

  1. 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 ...

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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

  8. 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 ...

  9. 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

  10. 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)

  11. 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

  12. 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.

  13. 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 ...

  14. 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.

  15. 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.

  16. [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.

  17. 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....

  18. 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.

  19. 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.

  20. 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.

  1. 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

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. Basisversuche zur Gewinnung von Ethanol und Wasserstoff mit einem fotosynthetisch-fermentativen Verbundsystem aus Algen, Hefen und Bakterien

    OpenAIRE

    Ismar, Peer

    2006-01-01

    The potential productivity of an intended cooperative process for the production of the fuels ethanol and hydrogen was tested in separated trials. The intended process integrates green algae, clostridia, purple bacteria and yeast cells. The green algae produce sugar by photosynthesis from carbon dioxide and sun light. The produced sugar will be fermented to ethanol by yeast. Further the green algae shall function as a light filter, eliminating short waves of the light which are harmful to the...

  7. 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....

  8. 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.

  9. 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.

  10. 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...

  11. 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.

  12. 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.

  13. Evaluiertes Training von Führungskompetenzen in der medizinischen Aus- und Weiterbildung [Training of Leadership Skills in Medical Education

    Directory of Open Access Journals (Sweden)

    Fischer, Martin R.

    2013-11-01

    Zusammenarbeit in Teams ist eine wichtige Voraussetzung für qualitativ hochwertige Versorgung im Gesundheitswesen. In diesem Zusammenhang spielen auch Führungskompetenzen von Ärztinnen und Ärzten im klinischen Alltag eine wichtige Rolle. Bisher wurde die Entwicklung von Führungskompetenzen in medizinischen Curricula in der Aus- und Weiterbildung von Ärztinnen und Ärzten jedoch kaum systematisch abgebildet. Die Entwicklung adäquater und effektiver Trainingsmethoden für die Vermittlung von Führungskompetenzen ist daher wünschenswert. Ziel: Das Review soll vorliegende Ergebnisse der Literatur zu Trainings von Führungskompetenzen in der Medizin zusammenfassen und integrieren, um zukünftige Forschung und Trainingsentwicklung anzuregen. Methode: Die Datenbanken PubMED, ERIC, PsycArticles, PsycINFO, PSYNDEX und dem Academic search complete durch EBSCOhost wurden auf Deutsch und Englisch nach Trainings von Führungskompetenzen in der Medizin durchsucht. Relevante Artikel wurden identifiziert und die Studienergebnisse hinsichtlich des zugrundeliegenden Führungsverständnisses, der Zielgruppe und Teilnehmeranzahl, der zeitlichen Ressourcen, sowie der Inhalte und Methoden des Trainings, des Evaluationsdesigns und der berichteten Trainingseffekte zusammengefasst. Ergebnisse: Auf acht Studien trafen alle Einschluss- und kein Ausschlusskriterium zu. Die Trainings selbst sowie die thematisierten Führungskompetenzen differenzieren jedoch stark voneinander. Die Trainingsdesigns beinhalten im Schwerpunkt die theoretische Auseinandersetzung mit dem Thema Führung sowie die Diskussion von Fallstudien aus der Praxis. Die Dauer der Trainings reicht von mehrstündigen bis hin zu mehrjährigen Veranstaltungen. Die selbst eingeschätzte Reaktion der Teilnehmer auf alle Trainings war positiv; es fand jedoch bisher keine systematische Überprüfung des Trainingserfolgs in Bezug auf konkrete Verhaltensänderungen der Teilnehmer statt.Schlussfolgerungen: Es bedarf weiterer Forschung, um die

  14. 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.

  15. 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.

  16. 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...

  17. 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.

  18. 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.

  19. 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)

  20. 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.

  1. 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.

  2. 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.

  3. 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

  4. 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.

  5. 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.

  6. 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

  7. Evolving electrical SCLM models of the Australian continent - results of the South Australia AusLAMP deployment

    Science.gov (United States)

    Robertson, K. E.; Thiel, S.; Heinson, G. S.

    2017-12-01

    The Australian Lithospheric Architecture Magnetotelluric Project (AusLAMP) is an Australian initiative to map the Australian continental lithosphere using magnetotelluric (MT) stations to obtain a resistivity model of the subsurface. It is a joint project between Geoscience Australia, state surveys, and Universities. We present new MT 3D inversion results of the largest coherent array of the AusLAMP MT deployments to date covering two-thirds of South Australia, funded largely by the Geological Survey of South Australia with additional funding by Geoscience Australia and The University of Adelaide. The model extends across the South Australian Gawler Craton, including the Eucla Basin to the west of the craton and the Flinders Ranges and Curnamona Province to the east. The MT array covers parts of the Australian lithosphere, which has been largely unexplored with seismic tomography methods and provide a unique insight into the tectonic evolution of the continent. We incorporate 284 long-period (10s-10,000s) MT stations separated roughly every half degree latitude and longitude across an area spanning 1200 km x 800 km, south of latitude -28.5 degrees and from longitude 129 degrees to 141 degrees. We invert 24 discrete periods of the impedance tenor between 7 s and 13,000 s, and 22 different periods of the tipper data between 7s-8000 s period. The results show a heterogeneous lower crust and mantle lithosphere with a primarily resistive mantle (>1000 Ωm) lithosphere in the central and western part of the Gawler Craton and Eucla Domain. The model shows a generally NS oriented electric LAB offset from deeper cratonic lithosphere in the west to a shallow lithosphere along the eastern margin of the Gawler Craton extending further east towards the Proterozoic and Phanerozoic eastern part of Australia. The lower crust is generally resistive with elongated lower crustal conductivity anomalies, which are associated with major translithospheric shear zones likely existent

  8. 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.

  9. 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...

  10. 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...

  11. 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.

  12. 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.

  13. 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 ...

  14. 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.

  15. 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.

  16. The role of ABC proteins Aus1p and Pdr11p in the uptake of external sterols in yeast: dehydroergosterol fluorescence study

    DEFF Research Database (Denmark)

    Kohut, Peter; Wüstner, Daniel; Hronska, L

    2011-01-01

    of sterol molecules into plasma membrane is not spontaneous but requires assistance of two ABC (ATP-binding cassette) pumps--Aus1p or Pdr11p. DHE taken up by uptake-competent hem1ΔAUS1PDR11 cells could be directly visualized by UV-sensitive wide field fluorescence microscopy. HPLC analysis of sterols......Uptake of external sterols in the yeast Saccharomyces cerevisiae is a multistep process limited to anaerobiosis or heme deficiency. It includes crossing the cell wall, insertion of sterol molecules into plasma membrane and their internalization and integration into intracellular membranes. We...... applied the fluorescent ergosterol analog dehydroergosterol (DHE) to monitor the initial steps of sterol uptake by three independent approaches: fluorescence spectroscopy, fluorescence microscopy and sterol quantification by HPLC. Using specific fluorescence characteristics of DHE we showed that the entry...

  17. Monitoring `Renewable resources`. Vegetable oils and other fuels from plants. Third status report; Monitoring `Nachwachsende Rohstoffe`. Pflanzliche Oele und andere Kraftstoffe aus Pflanzen. Dritter Sachstandsbericht

    Energy Technology Data Exchange (ETDEWEB)

    Roesch, C.

    1997-11-01

    The present status report `vegetable oils and other fuels from plants` deals with important developments on the utilization of biofuels in spark ignition engines and diesel engines since presentation of the report `growing raw materials` of the Enquete comission `Technikfolgenabschaetzung und -bewertung`. The report deals mainly with rapeseed oil and rape seed oil fatty acid methyl ester produced from this (mentioned short of biodiesel) as well as with bioethanol made from sugar beet and grain. (orig./SR) [Deutsch] Der vorliegende Sachstandsbericht `Pflanzliche Oele und andere Kraftstoffe aus Pflanzen` beschaeftigt sich mit den wichtigsten Entwicklungen beim Einsatz von Biokraftstoffen in Otto- und Dieselmotoren seit Vorlage des Berichts `Nachwachsende Rohstoffe` der Enquete-Kommission `Technikfolgenabschaetzung und -bewertung`. Der Bericht befasst sich schwerpunktmaessig mit Rapsoel und daraus hergestelltem Rapsoelfettsaeuremethylester (kurz Biodiesel genannt) sowie mit aus Zuckerrueben und Getreide erzeugtem Bioethanol. (orig./SR)

  18. Aussteigen aus dem Rechtsextremismus: Foto-Praxis, bildwissenschaftliche Analyse und Ausstellungsarbeit als Methoden individueller Reflexion und des wissenschaftlichen und (sozialpädagogischen Kompetenzerwerbs

    Directory of Open Access Journals (Sweden)

    Ulrike Pilarczyk

    2013-06-01

    Full Text Available Der Beitrag zeigt die medienpädagogischen und bildwissenschaftlichen Dimensionen eines zeitlich und thematisch gestaffelten Projektes auf. Ausgangspunkt war das in den Jahren 2009/10 von der Organisation EXIT-Deutschland in Berlin mit Aussteigern/-innen aus der rechtsextremen Szene initiierte Fotoprojekt «Lebensbilder». Die im Rahmen biografisch orientierter, medien- und sozialpädagogischer Fallarbeit entstandenen Fotos wurden als Prozess individueller Bilderzeugung und als Mittel zur Reflexion der jeweiligen Lebenssituation der Aussteiger(innen verstanden und eingesetzt. Eine Ausstellung schloss diese erste Phase des hier beschriebenen Projektes ab. Dem Wunsch folgend, die praktischen Erfahrungen aus der Arbeit mit Fotos wissenschaftlich überprüfen zu lassen, wurden in den Jahren 2011 und 2012 mit Studierenden am erziehungswissenschaftlichen Institut der TU Braunschweig die «Lebensbilder» zunächst einer wissenschaftlichen Bildanalyse unterzogen und anschliessend in einem gestalterisch-interpretativen Projekt durch die Studierenden zu einer Ausstellung weiterentwickelt.

  19. Schostakowitsch: Fünf Ballettsuiten, Suite aus Katerina Ismailova, Festliche Ouvertüre op. 96. Royal Scottisch National Orchestra, Neeme Järvi / Helge Grünewald

    Index Scriptorium Estoniae

    Grünewald, Helge

    1995-01-01

    Uuest heliplaadist "Schostakowitsch: Fünf Ballettsuiten, Suite aus Katerina Ismailova, Festliche Ouvertüre op. 96. Royal Scottisch National Orchestra, Neeme Järvi. Chandos/Koch 2 CD 700/1 (WD:114'36")

  20. 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....

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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...

  6. 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

  7. Determination of the thermal conductivity of sediment rock from measurements on cuttings; Ermittlung der Gesteinswaermeleitfaehigkeit von Sedimentgesteinen aus Messungen am Bohrklein

    Energy Technology Data Exchange (ETDEWEB)

    Troschke, B; Burkhardt, H [Technische Univ. Berlin (Germany). Fachgebiet Angewandte Goephysik

    1997-12-01

    Due to high costs core recovery in many wells is strongly restricted. To determine thermal conductivity in these cases measurements on cuttings are necessary, since in situ measurements are expensive and protracted, too. Therefore cores from three hydrogeothermal wells of the north-east part of the German sedimentary basin were grinded to compare the results of measurements on cuttings with known values of thermal conductivity from the original cores. By a suitable model of the two-phase-system cuttings-water it is possible to calculate the thermal conductivity of the rock-matrix. On the basis of this value and a suitable rock-model an average thermal conductivity for the water saturated rock can be estimated. Certainly all influences of the texture (anisotropy, grain bond) and of the characteristics of the porespace (porosity, internal surface, saturation, permeability) are lost with measurements on cuttings. Therefore for the different systems cuttings-water and rock-porefluid as well as for different rock types different models are necessary. (orig.) [Deutsch] In vielen Bohrungen werden aus Kostengruenden keine Kerne gezogen. Fuer die Ermittlung der Waermeleitfaehigkeit koennen deshalb nur in-situ-Messungen, die ebenfalls zeit- und kostenintensiv sind, oder Messungen am Bohrklein herangezogen werden. Es wurden daher Kerne aus drei Hydrogeothermalbohrungen des nordostdeutschen Beckens aufgemahlen, um so vergleichende Messungen am `Bohrklein` aus Kernen mit bekannter Waermeleitfaehigkeit durzhzufuehren. Durch eine geeignete Modellvorstellung des Zwei-Phasen-Systems Bohrklein/Wasser laesst sich die Waermeleitfaehigkeit der Gesteinsmatrix bestimmen und aus dieser durch ein Gesteinsmodell auch eine mittlere Waermeleitfaehigkeit des wassergesaettigten Festgesteins berechnen. Klar ist, dass bei Messungen am Bohrklein Einfluesse, die durch Gefuege (Anisotropie, Kornbindung) und Porenraumeigenschaften (Porositaet, Saettigung, Permeabilitaet) hervorgerufen werden

  8. [Robert Schweitzer. Eine Unveröffentlichte Quelle zur Schulgeschichte von Reval Ferdinand Wiedemanns Geschichte des Revaler Gouvernementsgymnasiums aus dem Jahr 1856] / Paul Kaegbein

    Index Scriptorium Estoniae

    Kaegbein, Paul

    2008-01-01

    Arvustus: Robert Schweitzer. Eine Unveröffentlichte Quelle zur Schulgeschichte von Reval Ferdinand Wiedemanns Geschichte des Revaler Gouvernementsgymnasiums aus dem Jahr 1856. - Buch und Bildung im Baltikum. Münster : LIT, 2005. lk. 495-525. Kubermangugümnaasiumi vanemõpetaja Ferdinand Wiedemann kirjutas 1856. aastal kooli ajaloo, mis mingitel põhjustel jäi avaldamata. Tema tööd on kasutanud 1881. aastal Gotthard von Hansen

  9. Entfremdung als Strukturmoment von Unterricht? Eine Fallstudie zur Arbeit eines Schülers an der Tafel aus der Sicht der pädagogischen Unterrichtsforschung

    OpenAIRE

    Twardella, Johannes

    2010-01-01

    "In den 70er Jahren des 20. Jahrhunderts beobachtete Jules Henry im Rahmen seiner ethnographischen Schulforschungen die Arbeit eines Schülers an der Tafel und interpretierte sie aus einer sozialpsychologischen Perspektive heraus als einen Prozess, in dem ein Schüler lernt, was "Entfremdung" ist. Ausgehend von dieser Deutung wird in dem vorliegenden Aufsatz der Frage nachgegangen, ob der Begriff der Entfremdung auch heute noch für die Erforschung von Unterricht fruchtbar gemacht werden kann. D...

  10. 25 Jahre - Institut fuer Geodaesie, Teil 3: Aus dem Leben des Instituts (25 Years - Institute of Geodesy, Part 3: The Life of the Institute)

    Science.gov (United States)

    2000-01-01

    Welsch SCHRIFTENREIHE UNIVERSITAT DER BUNDESWEHR MONCHEN 20080707 028 A %°(w Der Druck dieses Heftes wurde aus Haushaltsmitteln der Universitdt der...Verwendung hi prliziser Ephemeriden. Espe Das Ergebnis der Be- Sali ferr ktal echnungen waren 3d - @ Koordinaten sowie geo- s1fr graphische Koordinaten...1982, Aalborg Un- B. Eissfeller, G. W. Hein: A Contribution to 3d - versity Centre, Denmark. 431 S. Operational Geodesy. Part 4: The Observation Heft 8

  11. CO{sub 2} separation from biogas with ceramic membranes; CO{sub 2}-Abtrennung aus Biogas mit keramischen Membranen

    Energy Technology Data Exchange (ETDEWEB)

    Fassauer, Burkhardt; Richter, Hannes; Schwarz, Bjoern; Reger-Wagner, Norman; Kaemnitz, Susanne [Fraunhofer-Institut fuer Keramische Technologien und Systeme IKTS, Dresden (Germany); Lubenau, Udo; Mothes, Raimund [DBI Gas- und Umwelttechnik GmbH, Leipzig (Germany)

    2015-07-01

    Biogas contains after the production of up to 55% CO{sub 2}. In order to use biogas as a fuel or to feed it into the natural gas network, it must be purified before. Adsorption and scrubbing processes are primarily used technically. Membrane processes offer the advantage of continuous operation and a simple modular and flexible system design, which imply relatively low investment costs and low energy needs. Moreover, membrane systems can be started up and shut down quickly without any problems. Ceramic membranes are characterised by high stability (thermal, chemical, mechanical) and very high flows in comparison to polymeric membranes. [German] Biogas enthaelt nach der Erzeugung bis zu 55 % CO{sub 2}. Um Biogas als Kraftstoff zu nutzen oder in das Erdgasnetz einspeisen zu koennen, muss es zuvor gereinigt werden. Technisch genutzt werden vor allem Adsorptions- und Waschverfahren. Membranverfahren bieten den Vorteil eines kontinuierlichen Betriebes sowie einer einfachen, modularen und flexiblen Anlagenkonzeption, die vergleichsweise niedrige Investitionskosten und einen geringen Energiebedarf bedeuten. Darueber hinaus koennen Membrananlagen schnell an- und abgefahren werden und voellig ohne Probleme abgeschaltet werden. Keramische Membranen zeichnen sich gegenueber Polymermembranen durch hohe Stabilitaet (thermisch, chemisch, mechanisch) und sehr hohe Fluesse aus.

  12. Quality assurance from the point of view of the gas and water suppliers; Qualitaetssicherung aus Sicht der Gas- und Wasserversorger

    Energy Technology Data Exchange (ETDEWEB)

    Schiltknecht, M. [SVGW, Abt. Gas, Zurich (Switzerland); Girsberger, W. [SVGW, Abt. Gas, Zurich (Switzerland)

    1996-06-01

    Considerable misgivings concerning the quality assurance systems exist among the energy supply enterprises. However, the proper utilisation of these systems creates cost transparency, increases economic efficiency and promotes customer satisfaction. A working group comprising representatives of the insular works and the propane-air producers for peak demand have critically examined the quality requirements in the field of product, operation, application and management of the gas supply on the basis of a well-defined performance commission. The evaluation of the enquiry at the member plants showed that, especially concerning the gas quality, network management, operational security and the organisational procedures, a demand for an efficient quality management exists. For a long-term execution of the service commission a certification according to ISO 9000-Series is recommended. (orig.) [Deutsch] In den Energieversorgungsunternehmen bestehen erhebliche Bedenken ueber die Nuetzlichkeit von Qualitaetssicherungssystemen. Deren richtige Anwendung schafft jedoch Kostentransparenz, steigert die Wirtschaftlichkeit und foerdert die Kundenzufriedenheit. Eine Arbeitsgruppe aus Vertretern der Inselwerke und der Propan-Luft-Spitzendeckung hat sich bei definiertem Leistungsauftrag mit den Qualitaetsanforderungen in den Bereichen Produkt, Betrieb, Anwendung und Management der Gasversorgung auseinandergesetzt. Die Auswertung der Umfrage bei den Mitgliedwerken zeigte, dass besonders bei der Gasqualitaet, der Netzbewirtschaftung, der Betriebssicherheit und der betrieblichen Ablauforganisation ein Bedarf an effizienter Qualitaetsbewirtschaftung besteht. Zur langfristigen Erfuellung des Dienstleistungsauftrages empfiehlt sich die Zertifizierung nach der ISO-9000er-Reihe. (orig.)

  13. Cubic boron nitride coatings for innovative applications; Schichten aus kubischem Bornitrid (cBN) fuer innovative Anwendungen

    Energy Technology Data Exchange (ETDEWEB)

    Keunecke, M.; Bewilogua, K. [Fraunhofer Inst. fuer Schicht- und Oberflaechentechnik (Germany)

    2001-08-01

    Coatings of cubic boron nitride (cBN), the second hardest of all known materials, were prepared using a sputter process. A new coating design, based on a special B-C-N layer system, allows to deposit thick (> 2 {mu}m) cBN films, however so far only on silicon substrates. The properties of the coatings are quite similar to those of bulk cBN. Promising experiments were performed with respect to a transfer of this application relevant layer system to cemented carbide and steel substrates. First measurements of the mechanical and tribological properties confirmed the outstanding properties and the high potential of such cBN based coating systems. (orig.) [German] Schichten aus kubischem Bornitrid (cBN), dem nach Diamant zweithaertesten aller bekannten Materialien, wurden mit einem Sputter-Prozess hergestellt. Ein neuartiger Schichtaufbau, der auf einem speziellen B-C-N-Schichtsystem basiert, ermoeglicht die Abscheidung von cBN-Schichten mit ueber 2 {mu}m Dicke, allerdings bisher nur auf Siliciumsubstraten. Die Eigenschaften der Schichten sind denen von massivem cBN sehr aehnlich. Es wurden vielversprechende Experimente zur Uebertragung dieses fuer Werkzeugbeschichtungen und vielfaeltige andere Anwendungen interessanten Schichtsystems auf Werkzeugsubstrate durchgefuehrt. Erste Untersuchungen der mechanisch-tribologischen Eigenschaften der auf Hartmetall- und Stahlsubstraten abgeschiedenen Schichten belegen das aussergewoehnlich hohe Potential der cBN-basierten Schichtsysteme. (orig.)

  14. Objectively measured sedentary time, physical activity, and metabolic risk: the Australian Diabetes, Obesity and Lifestyle Study (AusDiab).

    Science.gov (United States)

    Healy, Genevieve N; Wijndaele, Katrien; Dunstan, David W; Shaw, Jonathan E; Salmon, Jo; Zimmet, Paul Z; Owen, Neville

    2008-02-01

    We examined the associations of objectively measured sedentary time and physical activity with continuous indexes of metabolic risk in Australian adults without known diabetes. An accelerometer was used to derive the percentage of monitoring time spent sedentary and in light-intensity and moderate-to-vigorous-intensity activity, as well as mean activity intensity, in 169 Australian Diabetes, Obesity and Lifestyle Study (AusDiab) participants (mean age 53.4 years). Associations with waist circumference, triglycerides, HDL cholesterol, resting blood pressure, fasting plasma glucose, and a clustered metabolic risk score were examined. Independent of time spent in moderate-to-vigorous-intensity activity, there were significant associations of sedentary time, light-intensity time, and mean activity intensity with waist circumference and clustered metabolic risk. Independent of waist circumference, moderate-to-vigorous-intensity activity time was significantly beneficially associated with triglycerides. These findings highlight the importance of decreasing sedentary time, as well as increasing time spent in physical activity, for metabolic health.

  15. Uroboros : [aus "Uroboros"] : [luuletused] / Ene Mihkelson ; tlk. Irja Grönholm ja Gisbert Jänicke

    Index Scriptorium Estoniae

    Mihkelson, Ene, 1944-2017-

    2006-01-01

    Sisu: Uroboros : "In der Nacht fragt heimlich jemand Wie heisst du..." ; "Am Meer stand ein Mann mit einer Sense..." ; "An dem Tag als es Kugeln regnete..." ; "Zum Zeitvertrieb ersteigerte ich mir auf einer Auktion ein paar..." ; "Sie hat sich mit der Zeit eingelassen und daraus..." ; Das Feld ; "Mutter ist wieder bei mir obgleich..." ; "Wir waren ein Mädchen Wir redeten..." ; "Als ich vier Jahre alt wurde Da wurde so viel..." ; "Wer ist dein Vater Der Fremde aus der Ferne..." ; "Das letzte Wort Das letzte Das letzte Das allein...". Orig.: Uroboros : "Öö aegu keegi küsib sala Mis su nimi on..." ; "Mere ees seisis vikatiga mees..." ; "Sel päeval kui sadas kuulivihma..." ; "Ajaviiteks ostsin enampakkumisel sõpru..." ; "Ta ajaga läinud on sohki ja sellest..." ; Põld ; "Mu ema on jälle mu juures kuigi..." ; "Meid oli üks türduk Me rääkisime..." ; "Kui olin saanud neljaseks Nii väga kiitis..." ; "Kes on su isa Kaugelt tulnud võõras..." ; "Viimast sõna Viimast Viimast Ainu..."

  16. Socio-demographic correlates of prolonged television viewing time in Australian men and women: the AusDiab study.

    Science.gov (United States)

    Clark, Bronwyn Kay; Sugiyama, Takemi; Healy, Genevieve N; Salmon, Jo; Dunstan, David W; Shaw, Jonathan E; Zimmet, Paul Z; Owen, Neville

    2010-09-01

    Sedentary behaviors, particularly television viewing (TV) time, are associated with adverse health outcomes in adults, independent of physical activity levels. These associations are stronger and more consistent for women than for men. Multivariate regression models examined the sociodemographic correlates of 2 categories of TV time (≥ 2 hours/day and ≥ 4 hours/day); in a large, population-based sample of Australian adults (4950 men, 6001 women; mean age 48.1 years, range 25-91) who participated in the 1999/2000 Australian Diabetes, Obesity, and Lifestyle (AusDiab) study. Some 46% of men and 40% of women watched ≥ 2 hours TV/day; 9% and 6% respectively watched ≥ 4 hours/day. For both men and women, ≥ 2 hours TV/day was associated with less than tertiary education, living outside of state capital cities, and having no paid employment. For women, mid and older age (45-64 and 65+) were also significant correlates of ≥ 2 hours TV/day. Similar patterns of association were observed in those viewing ≥ 4 hours/day. Prolonged TV time is associated with indices of social disadvantage and older age. These findings can inform the understanding of potential contextual influences and guide preventive initiatives.

  17. 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

  18. 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.

  19. 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.

  20. Separate collection and recovery of biowaste from an ecological perspective; Die getrennte Sammlung und Verwertung von Bioabfaellen aus oekologischer Sicht

    Energy Technology Data Exchange (ETDEWEB)

    Knappe, Florian; Vogt, Regine [IFEU - Institut fuer Energie- und Umweltforschung, Heidelberg (Germany); Hermann, Tim [Umweltbundesamt, Dessau-Rosslau (Germany). Fachgebiet Abfalltechnik, Abfalltechniktransfer

    2013-02-15

    The valuable characteristics of household biowaste are the content of plant nutrients, mainly phosphorus, and of native organic matter or carbon. Processed to compost, the application to soils can be of high ecological value. Without losses of compost quality, the process can be combined with energy production if a fermentation is integrated into the concept. Recovery systems have to be designed with optimum effects, combining high emission standards with a high effectivity, e.g. of the biogas exploitation. If this is guaranteed, the separate collection and recovery of biowastes have advantages in almost all environmental aspects compared to systems without biowaste collection. (orig.)

  1. Ethanol production from cellulose, lactose and xylose using yeasts and enzymes. Gewinnung von Ethanol aus Cellulose, Lactose, und Xylose mit Hilfe von Hefen und Enzymen

    Energy Technology Data Exchange (ETDEWEB)

    Schwank, U

    1986-07-03

    Experiments with mixtures of whey and corn showed that more than 85% of the lactose was degraded into ethanol. The applicability of cellulose was investigated by means of potatoes. Cellulase is inhibited by glucose, which is a fermentation intermediate, as well as by the end product ethanol. A cellulase inhibitor in potatoes was detected and stabilized; this inhibitor could be degraded into neutral components by a suitable enzyme. Saccharification and fermentation experiments showed that the cellulose fraction of potatoes can be reduced efficiently. The effects of non-enzymatic pretreatment on enzymatic degradation of cellulose, combined with fermentation of the degradation products, are illustrated by the example of cellulose treated with acid and alkaline substances. A continuous fermentation system was developed from which the ethanol is withdrawn in vapour form. The system made better use of the cellulase activity and increased the efficiency of a xylose-fermenting yeast. The new method is compared with batch experiments in order to assess its efficiency. The advantages of the continuous process are proved for two yeasts of the species Pachysolu and Pichia. Specific fermentation rates up to 0.08 g/(g x h) and fermentation yields up to 0.42 g ethanol/g xylose were achieved with Pichia stipitis.

  2. 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.)

  3. 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

  4. 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.

  5. 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).

  6. 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.

  7. 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.

  8. 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.

  9. 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...

  10. 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

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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...

  16. 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...

  17. 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.

  18. 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 ...

  19. 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 ...

  20. 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 ...

  1. 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)

  2. 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)

  3. 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.

  4. 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

  5. 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.

  6. 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 ...

  7. 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.

  8. 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

  9. 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...

  10. 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 ...

  11. 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 ...

  12. 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

  13. 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.

  14. 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 ...

  15. 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

  16. 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

  17. 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

  18. 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 ...

  19. 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

  20. 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

  1. 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

  2. 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 ...

  3. 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 ...

  4. 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) ...

  5. 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 ...

  6. 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, ...

  7. 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 ...

  8. 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 ...

  9. 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.

  10. 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...

  11. 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 ...

  12. 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 ...

  13. 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).

  14. 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 ...

  15. 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 ...

  16. 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

  17. 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

  18. 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

  19. 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 ...

  20. 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.

  1. 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...

  2. 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.

  3. 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.

  4. [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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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...

  11. 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.

  12. 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.

  13. Thompson revisited. Ein empirisch fundiertes Modell zur Qualität von „Quality-TV“ aus Nutzersicht

    Directory of Open Access Journals (Sweden)

    Michael Harnischmacher

    2015-07-01

    Full Text Available Was bedeutet das Attribut „Quality-TV“ eigentlich für das Publikum? Nach welchen Kriterien beurteilen Zuschauerinnen und Zuschauer, ob eine Serie Qualitätsfernsehen ist oder nicht? Im Bereich der rezipientenorientierten Qualitätsforschung bezüglich Fernsehserien sind bislang fast ausschließlich qualitativ erhobene Modelle bedeutsam, am bekanntesten sicherlich die bereits 1996 von Robert J. Thompson vorgeschlagenen 12 Kriterien. Die vorliegende Untersuchung widmet sich nun der Frage, ob diese Qualitätskriterien tatsächlich die „richtigen“ sind. Sind sie für die Zuschauer/innen von Serien bedeutsam für die Einschätzung, ob ein Programm „Quality-TV“ ist oder nicht? Bislang fehlt eine empirische Fundierung der einzelnen Merkmale. Ebenso ungeklärt ist bislang, ob es eine Rangfolge dieser Merkmale gibt. Welche sind bedeutsamer, welche weniger wichtig für die Wahrnehmung einer Serie als Qualitätsprodukt? Die Studie hat Thompsons Vorschlag (unter Bezugnahme auf weitere Studien zum Thema (z.B. Cardwell 2007; Feuer 2007; Dreher 2010; Blanchett 2011; Kumpf 2011 operationalisiert und in einer standardisierten Befragung der Nutzer von 13 Onlineforen zu Qualitätsserien (n=1382 getestet. Auf Basis dieser Befragung kann statistisch nachgewiesen werden, welche Merkmale von den Zuschauer/innen als besonders wichtig angesehen werden und wie diese zu Qualitätsfaktoren zusammengefasst werden können, die das Phänomen „Quality-TV“ aus Zuschauersicht tatsächlich beschreiben können.

  14. The year 2000 problem as seen by manufacturers; Das Jahr-2000-Problem in deutschen Kernkraftwerken. Aus der Sicht der Hersteller

    Energy Technology Data Exchange (ETDEWEB)

    Graf, A. [Siemens AG, Erlangen (Germany). Bereich KWU

    1999-11-01

    The Y2K problem has many facets due mainly to two reasons: The extremely wide use of microcomputers, and the complexity of automation in modern industrial plants. For the past two years, Siemens AG has been checking the Y2K conformity of its products. The result of these investigations is this: All automation equipment, almost without exception, is in conformity with the year 2000 requirements as it works without the date function causing the errors. A few occasional malfunctions were discovered in older computer-supported operating and monitoring stations and in process computer applications. However, malfunctions are not going to cause failures of the system but only make its use more difficult. (orig.) [German] Ursache des Jahr-2000-Problems ist die Unfaehigkeit gewisser aelterer Software, das Jahresdatum 2000 beim Uebergang der letzten beiden Ziffern von '99' auf '00' richtig zu verarbeiten. Potenziell betroffen sind alle Geraete und Systeme, die in irgendeiner Form Rechner oder Mikrorechner enthalten. Das Jahr-2000-Problem ist sehr vielschichtig. Dies resultiert im Wesentlichen aus zwei Gruenden: Der extrem weiten Verbreitung von Mikrorechnern und der Komplexitaet der Automatisierung moderner Industrieanlagen. Die Siemens AG ueberprueft seit zwei Jahren die 2000-Jahr-Konformitaet ihrer Produkte. Ergebnis der Untersuchungen ist: Automatisierungsgeraete sind fast ausnahmslos Jahr-2000 konform, da sie ohne die fehlerverursachenden Datumsfunktionen auskommen. Vereinzelte Fehlfunktionen wurden in aelteren rechnergestuetzten Bedien- und Beobachtungssystemen sowie in Prozessrechneranwendungen gefunden. Fehlfunktionen fuehren jedoch meist nicht zum Versagen des Systems, sondern erschweren nur dessen Nutzung. In den sicherheitsrelevanten Bereichen der Kernkraftwerke werden ausschliesslich die vom Jahr-2000-Problem nicht betroffenen Automatisierungsgeraete eingesetzt. (orig.)

  15. Sick building syndrome - results of the 'Proklima' research project; Befindlichkeitsstoerungen in Buerogebaeuden - Ergebnisse aus dem Proklima Forschungsprojekt

    Energy Technology Data Exchange (ETDEWEB)

    Kruppa, B. [Bundesindustrieverband Heizungs-, Klima-, Sanitaertechnik und Technische Gebaeudesysteme e.V., Bonn (Germany); Bischof, W.; Brasche, S. [Arbeitsgruppe Raumklimatologie der FSU Jena (ARK), Erfurt (Germany); Bullinger-Naber, M. [Hamburg Univ. (Germany). Abt. fuer Medizinische Psychologie; Mayer, E. [Fraunhofer-Institut fuer Bauphysik, Holzkirchen (Germany); Gebhardt, H. [Wuppertal Univ. (Gesamthochschule) (Germany). Inst. fuer Arbeitsmedizin, Sicherheitstechnik und Ergonomie

    2000-07-01

    Einfluesse auf das Sick Building Syndrome gehen jedoch vom psychosozialen Umfeld und den Taetigkeitsmerkmalen der Personen aus. Gegenueber Faktoren wie Geschlecht, Arbeitszufriedenheit, Arbeitsanforderungen und Bildungsniveau tritt der Einfluss raumlufttechnischer Anlagen auf die Befindlichkeit der Personen in den Hintergrund. (orig.)

  16. Knitted structures of endless fibers for gas cleaning. Pt. 2; Gestrickte Strukturen aus Endlosfasern fuer die Abgasreinigung. T. 2

    Energy Technology Data Exchange (ETDEWEB)

    Mayer, A.; Mayer, J.; Wintermantel, E.; Buck, A.; Schmidt, R.M.; Mattes, P.; Sudmanns, H.; Bressler, H.

    1995-07-01

    Knittings based on ceramic filament yarns can be used to clean polluted air and exhaust gas efficiently up to temperatures of 1000 C. They provide interesting properties for the filtration of Diesel particles as well as for catalysis and adsorption of toxic gas components. The special knitting technology can handle any brittle fibers, producing elastic structures, which are thermochoc-resistent and can therefore even be used for preturbo applications. The first part of this paper, published in MTZ 56 (1995) 2 deals with the basic properties of this cleaning medium. This second part concentrates on Diesel particulate trop applications. These new trap and catalyst concepts are under development by Buck/Bondorf with TTM/Niederrohrdorf. Basic research is delegated to ETH Zuerich and Universitaet by Gillet/Edenkoben and, with focus on preturbo-applications by MTU/Friedrichshafen. (orig.) [Deutsch] Gestricke aus keramischen Endlosfasern sind bis zu Temperaturen um 1000 C fuer die Abluft- und Abgasreinigung einsetzbar. Sie eignen sich fuer die Filtration von Dieselpartikeln, insbesondere deren Feinstfraktionen ebenso wie fuer die Katalyse und fuer die Adsorption gasfoermiger Schadstoffkomponenten. Die Strukturen sind volumenelastisch, unempfindlich gegen Thermoschock und daher auch im motornahen Bereich risikoarm einsetzbar. In einem ersten Teilbeitrag in der Februarausgabe der MTZ wurden grundlegende Erkenntnisse dieses Abgasreinigungsmediums beschrieben. Der vorliegende zweite Teil beschreibt Anwendungen mit Schwerpunkt Dieselpartikelfilter. Diese neue Fasertechnik wird bei Buck, Bondorf, zusammen mit TTM, Niderrohrdorf, entwickelt. Forschungsarbeiten werden an der ETH Zuerich und der Universitaet Erlangen im Rahmen des BMFT-Projektes 01 VQ 9305/9 durchgefuehrt. Fragen zu motornachgeschalteten Anwendungen untersucht Gillett, Edenkoben, Moeglichkeiten der Motorintegration solcher Filter die MTU Friedrichshafen. (orig.)

  17. 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.

  18. 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.

  19. 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

  20. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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)

  6. 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.

  7. 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....

  8. 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.

  9. Biomass based energy. A review on raw materials and processing methods; Energie aus Biomasse. Eine Uebersicht ueber Rohstoffe und Verfahren

    Energy Technology Data Exchange (ETDEWEB)

    Woellauer, P

    2007-07-01

    The book reviews the variety of biogenic raw materials and the technologically important biomass conversion techniques. The chapter on the different kinds of biomass includes a) wood from forestry, landscape culturing and saw mills, bark and old wood; b) plants (corn, miscanthus, cannabis, wheat, rye, sugar beets, grass, rape, etc.), residuals and wastes (straw, liquid manure, slaughthouse wastes, kitchen wastes, sewage sludge, others). The chapter on biomass conversion processing discusses combustion, oxidation in spercritical water, gasification and reforming, fermentation, extrusion or extraction, and downstream processes. The chapter on biomass based electricity and mechanical energy includes refrigeration engineering, direct utilization: Otto engines, Diesel engines, microgas turbine fuel cells, and heat processing: Striling engine, vapour turbine, ORC turbine, externally fired gas turbine, and the Kalina process.

  10. The 'Gruessen' district heating scheme in Pratteln, Switzerland; Waermeverbund Gruessen Pratteln. HT-Abwaerme aus ARA Rhein

    Energy Technology Data Exchange (ETDEWEB)

    Lessing, R.

    2006-07-01

    This final report for the Swiss Federal Office of Energy (SFOE) describes a high-temperature district heating scheme in Pratteln, Switzerland that uses waste heat from a regional wastewater treatment plant to provide the basis for a district heating system that provides heating energy for commercial facilities. These include a food distribution centre, various industrial facilities, a school and a hotel. Additional heating power is provided, when necessary, by conventional boilers at the wastewater treatment plant and two of the industrial partners. The report describes the original project and the installations actually built. Total-energy balance, transport losses as well as electrical power requirements are discussed, as is the further development of the scheme, which foresees the integration of a waste-fermentation / biogas facility and a motorway restaurant in the vicinity.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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

  16. 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

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. 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 %.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Biomonitoring of lead and cadmium in women from industrial regions of eastern Germany; Biomonitoring von Blei und Cadmium bei Frauen aus industriellen Regionen Sachsen-Anhalts

    Energy Technology Data Exchange (ETDEWEB)

    Meyer, I.; Wichmann, H.E. [Univ. Muenchen (Germany). Lehrstuhl fuer Epidemiologie; GSF - Forschungszentrum fuer Umwelt und Gesundheit, Neuherberg (Germany). Inst. fuer Epidemiologie; Becker, K.; Lippold, U.; Meyer, E. [Umweltbundesamt, Berlin (Germany); Heinrich, J. [GSF - Forschungszentrum fuer Umwelt und Gesundheit, Neuherberg (Germany). Inst. fuer Epidemiologie

    2003-07-01

    kreatininbezogene Cadmiumkonzentration im Urin bestimmt. Es wurde eine mittlere korporale Belastung mit Blei von 41,5 {mu}g/l Blut (95% K.I.: 39,6-43,6) und eine mittlere innere Exposition mit Cadmium von 0,417 {mu}g/gKr (95% K.I.: 0,390-0,447) festgestellt. Somit unterschied sich die innere Belastung mit Blei und Cadmium nicht oder nur geringfuegig von der der Allgemeinbevoelkerung. Von der gemessenen korporalen Belastung ging keine gesundheitliche Gefaehrdung aus. Frauen aus der schwermetallbelasteten Region Hettstedt hatten im Vergleich zu Frauen aus den beiden anderen Regionen keine erhoehten Blutbleikonzentrationen. Die Blutbleikonzentration, die v.a. die aktuelle Exposition gegenueber Blei reflektiert, wurde bei Frauen im 6. Lebensjahrzehnt von individuellen Verhaltensweisen wie dem Rauchen sowie von der Distanz des Wohngebietes zu den Hettstedter Huettengebieten beeinflusst. Ausserdem fuehrte eine erhoehte Bleikonzentration im Trinkwasser sowie die Freisetzung von Blei aus den Knochen nach der Menopause zu einer erhoehten Blutbleikonzentration. Im Vergleich zu Frauen aus den Kontrollregionen wiesen Frauen aus Hettstedt eine deutlich erhoehte Cadmiumexkretion mit dem Urin auf. Die Cadmiumkonzentration im Urin spiegelt v.a. die kumulative, lebenslange Exposition gegenueber Cadmium wider. (orig.)

  7. Mobilization of PAH by synthetic gastrointestinal juice from contaminated soil of a former landfill area; Mobilisierung von PAK durch synthetische Verdauungssaefte aus dem kontaminierten Bodenmaterial einer Altlastenflaeche

    Energy Technology Data Exchange (ETDEWEB)

    Hack, A.; Selenka, F.; Wilhelm, M. [Bochum Univ. (Germany). Abt. fuer Hygiene, Sozial- und Umweltmedizin

    1998-10-01

    In the present study, the amount of polycyclic aromatic hydrocarbons (PAH) in contaminated soil material, which may be available for absorption in the gastrointestinal tract, is estimated by means of evaluating the PAH mobilization by synthetic gastric and intestinal juice in an in vitro test system. Five contaminated soil materials from a former landfill site are analysed in this gastrointestinal model for the PAH of the U.S.EPA-standard. For quantification, an HPLC method with reversed-phase chromatography and on line fluorescence detection is used. The PAH concentration of the contaminated soil materials ranged from 37 {mu}g/g up to 196 {mu}g/g in total. The mobilization of the PAH in the gastrointestinal model ranged from 0.3% up to 1.3% when gastrointestinal juice was used alone. In the presence of whole milk powder, however, the mobilization was enhanced to values from 10.8% up to 14.5%. Since the soil material was taken from different parts of the contaminated area, and since the mobilization of the PAH from the different materials shows only minor differences, the mobilization data evaluated may be considered as representative for the whole contaminated area. Compared to other contaminated soil materials, especially those from gas work areas or coke plants, the mobilization rate of PAH by the gastrointestinal model from the soil materials used in this study is low. The health risk caused, by ingestion of this soil material, as far as PAH are concerned, is actually smaller than the risk calculated from the total content of PAH of the contaminated soil. (orig.) [Deutsch] Im allgemeinen wird nur ein Teil der Schadstoffe aus oral aufgenommenem kontaminiertem Bodenmaterial im Gastrointestinaltrakt resorbiert. In der vorliegenden Studie wird der resorptionsverfuegbare Anteil der PAK aus dem real kontaminierten Bodenmaterial einer ehemaligen Deponie aus dem sueddeutschen Raum anhand der Mobilisierbarkeit der PAK durch die Verdauungssaefte des oberen

  8. 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.

  9. Use of innovative projects in the Agenda procedure: Heating - ventilation - sanitary. Compilation of selected projects from data base of Deutsche Bundesstiftung Umwelt. CD-ROM of May 2000 as further added sources.; Nutzung innovativer Projekte im Agenda Prozess: Heizung - Lueftung - Sanitaer. Zusammenstellung ausgewaehlter Projekte aus der Datenbank der Deutschen Bundesstiftung Umwelt. CD-ROM vom Mai 2000 sowie weiterer hinzugezogene Quellen

    Energy Technology Data Exchange (ETDEWEB)

    Schefe, W. (comp.)

    2001-05-01

    Compilation of selected projects from data base of Deutsche Bundesstiftung Umwelt. (orig.) [German] Zusammenstellung ausgewaehlter Projekte aus der Datenbank der Deutschen Bundesstiftung Umwelt. (orig.)

  10. 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

  11. 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

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.