BACKGROUND The expression and activity of the different Saccharomyces cerevisiae hexose uptake systems (Hxt) and the kinetics of glucose uptake are considered essential to industrial alcoholic fermentation performance. However, the dynamics of glucose uptake kinetics during the different stages of fermentation, depending on glucose and nitrogen availability, is very poorly characterized. The ob...

Although numerous studies have examined many of the factors that affect the efficiency of batch ethanol fermentation, little attention has been paid to the influence of the biomass concentration on this efficiency. This paper shows that the influence of the biomass initial concentration on the fermentation efficiency depends on what is considered “produced ethanol”. If only the ethanol present ...

Greenhouse gases have been of serious global concern to environmentalists. Enteric ruminal fermentation and manure are seen to be responsible for global warming. Based on a better understanding of positive tan-nin effects on ruminant nutrition, the feeding value of browse trees and shrubs containing tannin, their roles on methanogenic rumen microbes in overcoming the production of enteric ferme...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Arachidonic acid is an essential fatty acid in human nutrition. In the present study, production of arachidonicacid by Mortierella alpina CBS 754.68 was evaluated in submerged fermentation. The fermentation variableswere selected in accordance with the Plackett-Burman (PB) design and further optimized via response surface methodology (RSM). Five significant variables, namely glucose...

In this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. Barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize Lactobacillus casei subsp. casei for the purpose of L (+)-lactic acid production. Increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...

Astaxanthin is a main carotenoid pigment. Fed-batch fermentation bioprocesses of astaxanthin in 2.0 M fermentor have been investigated. Moreover, pH shift control was employed in fed-batch fermentation at 2.0 M scale. The results of astaxanthin fermentation showed that the fed-batch fermentation with pH shift strategy was the best among all the experiments, and the maximum astaxanthin concentra...

A saccharomyces sp. causing fermentation in Meduca asava was isolated from Maduca flowers (Maduca longifolia Macbride). The capability of the organism to cause fermentation in Drakshasava was carried out. The Saccharomyces sp. caused alcoholic fermentation and the alcoholic fermentation and the alcohol produced was almost equal in quantity to that prepared according to textual method. The chang...

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Productio...

Currently, the oil crisis and serious environmental problems related to fossil fuels have caused the world to turn more attention toward biofuels production, especially ethanol fermentation from biomass. An appropriate kinetic model of ethanol fermentation would be a powerful instrument for fermentation efficiency increase and process optimization. The well-known Monod equation has been widely ...