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 ...

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southe...

BACKGROUND Glutamate is of great importance in food and pharmaceutical industries. There is still lack of effective statistical approaches for fault diagnosis in the fermentation process of glutamate. To date, the statistical approach based on generalized additive model (GAM) and bootstrap has not been used for fault diagnosis in fermentation processes, much less the fermentation process of glu...

Fermentation is the most time consuming step in the production of beer and therefore the effective use of fermentation vessels is a crucial element in brewing economy. One means of increasing the productivity of a batch process is to convert it to a continuous one. Experiments in continuous fermentation emerged during the 1950s and 1960s, but by the end of 1970s most of them had been closed dow...

Immobilized fermentation has several advantages over traditional suspended fermentation, including simple and continuous operation, improved fermentation performance and reduced cost. Carrier is the most adjustable element among three elements of immobilized fermentation, including carrier, bacteria and environment. In this study, we characterized carrier roughness and surface properties of fou...

Lactobacillus plantarum is used for fermentation of fish products, meat and milk. However, the utilization of these bacteria in egg processing has not been done. This study was designed to evaluate the potential of fermented egg albumen as a functional food that is rich in angiotensin I-converting enzyme inhibitors activity (ACE-inhibitor activity) and is antihypertensive. A completely randomiz...

Menaquinone-7 was produced by fermentation mainly using Bacillus subtilis species. Due to the low concentration of menaquinone-7 in fermentation processes and the associated expense of recovering the menaquinone-7, it was desirable to improve the fermentation concentration. The aim of this study was to determine the effect of fed-batch glycerol addition in the production of menaquinone-7 during...

Saccharomyces cerevisiae is a glucophilic yeast, preferring glucose to fructose. During fermentation, glucose is consumed at a higher rate than fructose, and the proportion of fructose increases as fermentation progresses. This can lead to imbalances in the wines, and under the stressful conditions found at the end of fermentation, make it more difficult for wine yeast to utilize this nonprefer...

Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species of Aspergillus. Fungal strains were isolated fr...