materials and methods statistical and regressive modeling methods were used to investigate the effects of the carbon source and to optimize the production media. results the spinosad production of s. spinosa co121 increased 77.13%, from 310.44 ± 21.84 μg/ml in the initial fermentation medium (with glucose as the main carbon source) to 549.89 ± 38.59 μg/ml in a new optimized fermentation medium ...

the possibility of applying membrane distillation to support the fermentation process was investigated. the capillary polypropylene membranes were assembled in the membrane modules. the studies were carried out using the standard solutions containing the compounds frequently occurring in the broths such as ethanol, citric, acetic and lactic acids, glycerol and 1,3-propanediol. the performance o...

acrylamide as a possible carcinogenic compound is known to produce in heated carbohydrate-rich food such as bread. in this study, the effect of the fermentation process by four lactic acid bacteria (lab) and yeaston an industrial scale, was studied on acrylamide reduction in bread. results showed that the flour specifications and the kind of microorganisms in the fermentation process are import...

OBJECTIVE To investigate how antibodies influence the fermentation of Lactobacillus GG and how Lactobacillus GG influences the biological properties of antibodies during the fermentation and storage periods. METHODS Anti-caries immune colostrum powder (IP) and control colostrum powder (CP), skimmed milk powder (SP) at concentrations of 1%, 2.5%, 5% and 10% (w/v) were added to MRS and 50 mM He...

We studied the effects of isoflavones and peptides on antioxidant activities of bacterial-type douchi during fermentation. Radical scavenging activities increased with increasing fermentation time. Isoflavone conversion was not obvious, while soy protein hydrolyzed dramatically during fermentation. These results suggest that soybean peptides rather than isoflavones result in variations in antio...

Export of cocoa beans is of great economic importance in Ghana and several other tropical countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is the first step in a process leading to cocoa beans with the characteristic cocoa flavour and taste. The microbiology of Ghanaian cocoa fermentations was investigated using culture-dependent and culture-independent met...

the effect of eucalyptus (eucalyptus globulus labill;egeo) and angelica (heracleum persicum desf. ex fischer; hpeo) essential oils was assessed at the levels of 0, 3, 30, 300 or 3000 (µl 30 ml-1) on in vitro fermentation of buffered rumen fluid from 3 castrated male sheep. the fermentation kinetics were estimated after 54 hours incubation. the fermentation kinetic values, in vitro gas productio...

The use of dialysis fermentation with the continuous extraction of the dialysate has resulted in a twofold increase in the cycloheximide titer due to relief from product inhibition. Continuous extraction of the dialysate has eliminated the necessity for large reservoir volumes of fermentation medium normally used in dialysis fermentation. The apparatus used in this procedure is described.

The purpose of this study was to utilize low quality date syrup, a rich and available source of nutrient in Iran, for the production of bacterial cellulose using Gluconacetobacter xylinus. Static batch fermentationfor the purpose of cellulose production by G. xylinus (PTCC, 1734) was studied using low quality date syrupand sucrose solution (Bx. 10%) as fermentation media at 28°C. Re...