The Journal of Food Technology in Africa, Vol. 6, Apr-June, 2001, 38-40 Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' Oyewole, O.B. and Ogundele, S.L. Department of Food Science and Technology, University of Agriculture, PMB 2240,Abeokuta. Ogun State, Nigeria. Code Number: ft01011 Abstract Cassava clones 30572 was fermented to 'fufu' for differen...

Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, quantified, and compared to those of Leuconostoc mesenteroides. Identification by biochemical fing...

The object of research is a production of antibiotics by fed batch fermentation. An intelligent system with a structure of neural network and a genetic algorithm are used in nonparametric modeling of the fermentation process. The goal is to build a model for the prediction of fermentation eeciency. A priori knowledge of experts, who are controlling the production of antibiotics in industry, is ...

Characteristic of the beer production process is the uncertainty caused by the complex biological raw materials and the yeast, a living organism. This uncertainty is exempliied by the fact that predicting the speed of the beer fermentation process is a non-trivial task. We employ neural network and decision tree learning to predict the speed of the beer fermentation process. We use two data set...

New members of the order Thermotogales were isolated from nonvolcanically heated geothermal environments, including oil fields and waters of the Great Artesian Basin of Australia, thereby extending their known habitats, previously recognized primarily as volcanic. The hyperthermophilic and thermophilic members of Thermotogales of volcanic origin, together with the recently described nonvolcanic...

doogh- the popular iranian drink- is a product of lactic fermentation of milk and its dry matter standardized by dilution of yoghurt (following fermentation) or milk (prior to fermentation). one of the basic problems occurring during its storage is serum separation. optimum consistency accompanied by no separation of serum during storage are two desirable characteristics looked for. high methox...

The characteristic flavour and aroma of any beer is, in large part, determined by the yeast strain employed and the wort composition. In addition, properties such as flocculation, wort fermentation ability (including the uptake of wort sugars, amino acids, and peptides), ethanol and osmotic pressure tolerance together with oxygen requirements have a critical impact on fermentation performance. ...

Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health benefits of hardaliye are also related to etheric oils present in mustard seeds. Hardaliye is a lactic acid fermented traditional beverage produced from grape juice and crushed gra...

In this work, we study two aspects of malolactic fermentation: the use of industrial lactic acid bacteria starter-cultures in a white Sauvignon wine and the effects of the bacterial activity on the composition of wines in terms of volatile substances from oakwood during partial malolactic fermentation in barrels. A sensory evaluation was made by the use of discriminative and descriptive methods...