Characteristics of Beer-Like Drink Produced by Mushroom Fermentation.

Characteristics of a bacteriocin -like substance produced by Clostridium haemolyticum strain IRP - 135

Optimal Beer Fermentation

J. Inst. Brew. 113(3), 325–333, 2007 A new tool was developed to solve a wide range of optimal beer fermentation problems. Using a mathematical model of beer fermentation, the direct dynamic optimization technique of sequential quadratic programming was investigated for determining the optimal cooling policy to maximize ethanol production for a fixed final time, including effects that optimize ...

Dihydrostreptomycin produced by direct fermentation.

.Most of the streptomycin produced in the United States (342,000 kg in 1958) is sold as dihydrostreptomycin. Production of dihydrostreptomycin from streptomycin entails catalytic hydrogenation followed by a crystallization. Production of dihydrostreptomycin directly by fermentation would have the advantage of simplicity of purification with its attendant economic advantage. Our antibiotics scre...

Beer potomania: drink in this atypical cause of hyponatremia.

Optimal temperature control for batch beer fermentation.

Optimal control theory was applied to the process of batch beer fermentation. The performance functional considered was a weighted sum of maximum ethanol production and minimum time. Calculations were based on the model of Engasser et al. modified to include temperature effects. Model parameters were determined from isothermal batch fermentations. The fermentor cooling duty was the single avail...