منابع مشابه
The Fermentation Production of Vinegar
A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a culture medium con taining at least 4 w/v. 9% of acetic acid with a pH of 3.5 at the highest. Pure samples of species have been iso lated and used for the fermentation production of vine gar without under...
متن کاملEffect of glasswort (Salicornia herbacea L.) on microbial community variations in the vinegar-making process and vinegar characteristics.
Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as the result of the additio...
متن کاملOptimization of Process Parameters for Vinegar Production Using Banana Fermentation
Vinegar fermentation was essentially a two-step process comprising the anaerobic conversion of sugars to ethanol (C2H5OH) and the aerobic oxidation of ethanol to acetic acid (CH3CO2H). It was to be found that vinegar could be successfully produced from the juice extracted from banana using yeast and Acetobacter. Banana fruit pulp was a suitable raw material for ethanol production by fermentatio...
متن کاملcontrol of the optical properties of nanoparticles by laser fields
در این پایان نامه، درهمتنیدگی بین یک سیستم نقطه کوانتومی دوگانه(مولکول نقطه کوانتومی) و میدان مورد مطالعه قرار گرفته است. از آنتروپی ون نیومن به عنوان ابزاری برای بررسی درهمتنیدگی بین اتم و میدان استفاده شده و تاثیر پارامترهای مختلف، نظیر تونل زنی(که توسط تغییر ولتاژ ایجاد می شود)، شدت میدان و نسبت دو گسیل خودبخودی بر رفتار درجه درهمتنیدگی سیستم بررسی شده اشت.با تغییر هر یک از این پارامترها، در...
15 صفحه اولIMMOBILIZATION OF MICROBIAL CELLS FOR THE PRODUCTION OF ORGANIC ACIDS
Techniques of immobilization of microbial- cells have been established by multifunctional reagents such as glutaraldehyed on a solid support. Immobilized cell reactor was designed to demonstrate stability of cross linking of whole cells for the production of organic acids. An eighty-six percent conversion of glucose was obtained for an eight hour retention time. The immobilized cell reacto...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2000
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.95.39