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an inactivated agalactia vaccine was prepared with mycoplasma agalactiae in fermenter. the culture was inactivated and subsequently adjuvanted with aluminum hydroxide gel. four sheep and four goats were immunized with the experimental vaccine. two doses of 1ml of vaccine were administered three weeks interval. monthly, blood samples were taken from the vaccinated animals up to the fifth month a...

The present study aims to assess the impact of type yeast consortium used during bioethanol production from starchy biowastes and determine optimal fermentation conditions for enhanced production. Three different strains, Saccharomyces cerevisiae, Pichia barkeri, Candida intermedia were in mono- co-cultures with pretreated waste-rice as substrate. optimization i.e., time, temperature, pH, inocu...

Fermentation processes are difficult to describe using purely mechanistic relations as the underlying biochemical phenomena complex and often not fully understood. In order cope with this challenge, we developed an approach augment standard dynamic model equations by data-based components that fitted data machine learning techniques, which results in gray-box models. This methodology is applied...

Different populations within a species represent a rich reservoir of allelic variants, corresponding to an evolutionary signature of withstood environmental constraints. Saccharomyces cerevisiae strains are widely utilised in the fermentation of different kinds of alcoholic beverages, such as, wine and sake, each of them derived from must with distinct nutrient composition. Importantly, adequat...

In this study, red wines from V. vinifera L. cv. Vranec and Merlot (harvest 2021) have been produced by three different fermentation methods, applying classical, roto punch down fermenters, in order to study their influence on the wine quality. The chemical parameters that confirm basic quality determined, including alcohol, dry extract, specific density, reducing sugars, total volatile acidity...