Ethanol production from mixtures of sweet stem sorghum juice and sorghum grain was investigated under normal and very high gravity (VHG) fermentation conditions. Fermentation was carried out using Saccharomyces cere6isiae yeast strain N96 at 30°C. For VHG fermentation, sucrose was added to the sweet sorghum juice to obtain a concentration of 34 g per 100 ml of dissolved solids. Fermentation was...

Kinetic data are needed to develop basic understanding of fermentation processes and to permit rational design of continuous fermentation processes. The kinetics of the fermentation of glucose to lactic acid have been studied at six constant pH levels between 4. 5 and 6.0 by measuring the instantaneous rates of bacterial growth and of lactic acid formation throughout each fermentation. It was f...

to accomplish the worldwide demand for recombinant human erythropoietin (rhuepo) as a therapeutic, application of cost-efficient expression system of methylotrophic yeast pichia pastoris (p. pastoris) rather than mammalian cells is indispensable. herein, a report on high levels secreted-expression of pichia-derived rhuepo by batch fermentation in a ph stabilized format is presented. the full le...

kocho and bula are fermented product of enset (ensete ventricosum). it is the staple food for 20 million people in ethiopia. the aim of study was to isolate, identify and characterize yeast species from fermented kocho and bulla by using biolog micro station. 300 kocho samples were collected from angacha district. 0.1ml of serially diluted samples were streaked on yeast pepton dextrose agar and...

this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...

Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

In this study, solid state fermentation (SSF) was carried out to produce single cell protein (SCP) from sugarcane bagasse using Saccharomyces cerevisiae. The SSF experiment were performed in a tray bioreactor. The influence of several parameters including extraction buffer, initial moisture content of substrate, fermentation time, relative humidity in bioreactor, the bioreactor temperature and ...

BACKGROUND Waste is currently a major problem in the world, both in the developing and the developed countries. Efficient utilization of food waste for fuel and chemical production can positively influence both the energy and environmental sustainability. This study investigated using food waste to produce acetone, butanol, and ethanol (ABE) by Clostridium beijerinckii P260. RESULTS In contro...

since the use of antibiotics in animal feeds has been banned, researches on alternative natural products that modulate ruminal fermentation have been intensified. natural compounds such as plant extracts have been considered to be replaced antibiotics as safe and sustainable alternatives. plant extracts especially essential oils and saponins have strong antimicrobial, antiparasitic, antiprotozo...

we assessed the size and composition of the soil seed bank and above-ground vegetation in 52 relevés representing a range of habitats within an old- growth, temperate deciduous forest at hyrcanian region, northern iran. we identified 63 taxa in the seed bank, with an average density of 4202 seeds/spores per m2 by seedling emergence method. hypericum androsaemum, cardamine impatiens, and rub...