The loss of energy which occurs in the rumen fermentation can be very appreciable (Czerkawski, 1969) and it is therefore not surprising that efforts are being made to find ways of manipulating the fermentation to minimise this loss. The area has been reviewed by Marty, (1972), Demeyer and Van Nevel (1975) and Czerkawski (1969). In addition to the energy consideration a number of conditions exis...

Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamà...

Moderate electric fields (MEF) have been previously shown to alter the metabolic activity of microbial cells; thus, the effect of frequency and electric field would be of considerable interest. We investigated herein the effects of MEF frequency on microbial growth kinetics and bacteriocin (Lacidin A) production of Lactobacillus acidophilus OSU 133 during fermentation. The following fermentatio...

BACKGROUND Bioelectrochemical systems have been considered a promising novel technology that shows an enhanced energy recovery, as well as generation of value-added products. A number of recent studies suggested that an enhancement of carbon conversion and biogas production can be achieved in an integrated system of microbial electrolysis cell (MEC) and anaerobic digestion (AD) for waste activa...

BACKGROUND Microbial electrosynthesis (MES) and gas fermentation are bioenergy technologies in which a microbial catalyst reduces CO2 into organic carbon molecules with electrons from the cathode of a bioelectrochemical system or from gases such as H2. The acetogen Sporomusa ovata has the capacity of reducing CO2 into commodity chemicals by both gas fermentation and MES. Acetate is often the on...

During the vinification process, we can generally separate four main phases associated with specific microbial dominances: (i) first stages of alcoholic fermentation (AF) (non-Saccharomyces), (ii) most part of AF, up to the end (Saccharomyces), (iii) malolactic fermentation (MLF) (lactic acid bacteria or LAB), and (iv) undesired changes associated to microbial metabolism (spoilage yeasts and ba...

The negative effect of pH on rumen microbial fermentation has been associated with the total amount of time that pH is below a certain threshold. However, not only the time, but also the magnitude of the pH reduction, is important. Eight 1,325-mL dual-flow continuous culture fermenters were used in 2 replicated periods to determine the effect of the magnitude of pH reduction (5.6 vs. 5.1) durin...

The effect of temperature on microbial fermentation in blood was studied. Specimens of human blood from a blood bank were inoculated with Candida albicans, an organism capable of causing fermentation. A preservative was added to a portion of the inoculated specimens. These inoculated specimens, as well as uninoculated blood, were stored under various temperature conditions. Production of ethyl ...

A sustainable bacterial fermentation route to produce biobutanol is poised for re-commercialization. Today, biobutanol can compete with synthetic butanol in the chemical market. Biobutanol is also a superior biofuel and, in longer term, can make an important contribution towards the demand for next generation biofuels. There is scope to improve the conventional fermentation process with solvent...

Human physiology textbooks tend to limit their discussion of colonic functions to those of absorbing water and electrolytes and storing waste material. However, the colon is a highly active metabolic organ, containing an exceedingly complex society of microbes (1). By means of fermentation, gastrointestinal microbes break down nutrients that cannot be hydrolyzed by mammalian host enzymes and th...