نتایج جستجو برای: aerobic fermentation

تعداد نتایج: 66199  

2010
Limin Kung

Many factors affect the silage fermentation process. For example, the DM content and buffering capacity of the crop to be ensiled, the amount of fermentable sugar available at ensiling and the type and numbers of microorganisms that dominate the fermentation process can markedly affect fermentation. However, Woolford (1990) stated that “the single most important factor which influences the effi...

Journal: :Applied and Environmental Microbiology 1985

Journal: :Biotechnology & Biotechnological Equipment 2002

Journal: :Fermentation 2021

Wine strains of Saccharomyces cerevisiae have to adapt their metabolism the changing conditions during biotechnological use, from aerobic growth in sucrose-rich molasses for biomass propagation anaerobic fermentation monosaccharides grape juice winemaking. Yeast molecular mechanisms that favor use preferred carbon and nitrogen sources achieve such adaptation. By using specific inhibitors, it wa...

Journal: :journal of paramedical sciences 0
amir mohammad mortazavian department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences,tehran, iran. seyed hadi razavi department of food science, engineering & technology, faculty of agricultural engineering and technology, university of tehran, iran. seyed mohammad mousavi department of food science, engineering & technology, faculty of agricultural engineering and technology, university of tehran, iran. shirin malganji food science and technology, faculty of food science and technology, khorasgan (isfahan) branch, islamic azad university, isfahan, iran. sara sohrabvandi department of food technnology research, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehran, iran.

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

Journal: :Biotechnology and bioengineering 2005
Henry Lin George N Bennett Ka-Yiu San

An aerobic succinate production system developed by Lin et al. (Metab Eng, in press) is capable of achieving the maximum theoretical succinate yield of 1.0 mol/mol glucose for aerobic conditions. It also exhibits high succinate productivity. This succinate production system is a mutant E. coli strain with five pathways inactivated: DeltasdhAB, Delta(ackA-pta), DeltapoxB, DeltaiclR, and Deltapts...

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