Microbial symbiotic coexistence and traditional fermentation

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation

The objective of the present study was to evaluate the physicochemical and microbial properties of the Korean traditional rice wine Makgeolli, supplemented with banana during 6 day fermentation. The alcohol contents of the control and banana Makgeolli were 17.0 and 16.5%, respectively. The pH values decreased while total acidity, total soluble solids, and color values increased throughout the f...

Microbial acid fermentation products

Optimizing Recombinant Microbial Fermentation Processes

be established between recombinant and cellular protein biosynthesis, then stable and prolonged recombinant protein production is possible. Extending recombinant protein formation is the key to increased product yields. Five periods of doubling are needed to achieve maximum specific content. The specific content numbers can be derived from the kinetics of the recombinant protein production (4)....

The Role of Microbial Films in Fermentation

Microbial mass can be said to occur in one of two states; as 'flocs' frcely suspended in an aqueous medium, or as a 'film' adhering to a support surface. Industrial fermenter configurations, at least since the development of deep-tank fermentation, have almost invariably been based on the use of microbial flocs, and the occurrence of a visible microbial film during fermentation is generally avo...

Metabolic engineering for improved microbial pentose fermentation.

Global concern over the depletion of fossil fuel reserves, and the detrimental impact that combustion of these materials has on the environment, is focusing attention on initiatives to create sustainable approaches for the production and use of biofuels from various biomass substrates. The development of a low-cost, safe and eco-friendly process for the utilization of renewable resources to gen...