This paper is concerned with the design and the analysis of some nonlinear control strategies for a lactic acid production in the context of a continuously stirred tank reactor for which dynamical kinetics are strongly nonlinear and not exactly known. Since in a lactic acid fermentation process the main cost of raw material comes from the substrate and nutrient requirements, some multivariable ...

Lactic acid is an important biochemical product. With the global pollution caused by plastics, especially marine demand for lactic to produce polylactic has rapidly increased. However, high costs of raw materials and fermentation–separation processes have severely limited production. In this study, research trend on fermentation in recent years was analyzed a bibliometric survey, latest progres...

UNLABELLED Calcium chloride fermentations represent an alternative to reduce chloride concentrations in the wastewaters generated from commercial cucumber fermentations, currently performed in cover brine solutions containing 6% to 12% sodium chloride. However, preliminary attempts to commercially ferment the cucumbers in the presence of oxygen led to the development of a secondary cucumber fer...

Introduction Acetobacter pasteurianus is among the major bacteria responsible for acetic fermentation and gives the characteristic taste of vinegar, can be found as a contaminant of wine production industry. In industrial fermentation is frequent contamination by lactic acid bacteria such as Lactobacillus fermentum that competes with the yeast for nutrients and inhibiting their growth, slow the...

The potential role of a new energy efficient fermentation technology has been receiving growing attention in past 4 decades. Carboxylic acids such as propionic acid, lactic acid, citric acid, tartaric acid, itaconic acid, butyric acid and nicotinic acid etc. have been used as the most efficient fermentation chemicals. This paper presents a state-of-art review on the development of the separatio...

Production of chemicals via fermentation has been evolving over the past 30 years in search of economically viable systems. Thus far, there have been few industrially relevant chemicals that have seen commercialization, examples being lactic acid and ethanol. Currently, many of these fermentation processes still compete with food sources. In order to reduce this competition fermentation of alte...

Abstract Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand significantly increased recent years, with a CAGR 18.7% from 2019 to 2025. Fermentation been considered preferred method for producing high-purity lactic industry over synthesis. However, recovery and separation microbial fermentation media are relatively complicated e...

A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds. The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or...

Joseph Lister's goal was to show that a pure culture of Bacterium lactis, normally present in milk, uniquely caused the lactic acid fermentation of milk. To demonstrate this fact he devised a procedure to obtain a pure clonal population of B. lactis, a result that had not previously been achieved for any microorganism. Lister equated the process of fermentation with infectious disease and used ...

The present work discusses the technological and new selection criteria that should be included for selecting lactic acid bacteria for production of fermented meat. Lactic acid bacteria isolated from Bulgarian traditional fermented "lulanka" salami was studied regarding some positive technological parameters (growth at different temperature, pH, and proteolytic activity). The presence of genes ...