Immobilized fermentation has several advantages over traditional suspended fermentation, including simple and continuous operation, improved fermentation performance and reduced cost. Carrier is the most adjustable element among three elements of immobilized fermentation, including carrier, bacteria and environment. In this study, we characterized carrier roughness and surface properties of fou...

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomiz...

Menaquinone-7 was produced by fermentation mainly using Bacillus subtilis species. Due to the low concentration of menaquinone-7 in fermentation processes and the associated expense of recovering the menaquinone-7, it was desirable to improve the fermentation concentration. The aim of this study was to determine the effect of fed-batch glycerol addition in the production of menaquinone-7 during...

Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose to fructose. During fermentation, glucose is consumed at a higher rate than fructose, and the proportion of fructose increases as fermentation progresses. This can lead to imbalances in the wines, and under the stressful conditions found at the end of fermentation, make it more difficult for wine yeast to utilize this nonprefer...

Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species of Aspergillus. Fungal strains were isolated fr...

Dadih is a traditional fermented food from West Sumatra Indonesia and had become an integral diet culture for Minangkabau tribes. The aims of this study were evaluated antimicrobial proteolytic activity lactic acid bacteria (LAB) isolated dadih. Four different dadih samples was taken 2 origins based on fermentation methods. Samples screening morphological, genotype phenotype characteristic. Iso...

Copper is widely used in agriculture as a traditional fungicide in organic farming to control downy mildew on grapes, consequently it is possible to find this metal during all stages of the vinification process. Low amounts of copper play a key role on the function of key cell enzymes, whereas excess quantities can exert amount-dependent cytotoxicity, resulting in general cellular damage. Nowad...

Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentation conditions. Fermentation was carried out using Saccharomyces cere6isiae yeast strain N96 at 30°C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 ml of dissolved solids. Fermentation was...

Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes. The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4. 5 and 6.0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation. It was f...