Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Industrial Microbiology: The study, utilization, and manipulation of those microorganisms capable of economically producing desirable substances or changes in substances, and the control of undesirable microorganisms.Fatty Acids, Volatile: Short-chain fatty acids of up to six carbon atoms in length. They are the major end products of microbial fermentation in the ruminant digestive tract and have also been implicated in the causation of neurological diseases in humans.Rumen: The first stomach of ruminants. It lies on the left side of the body, occupying the whole of the left side of the abdomen and even stretching across the median plane of the body to the right side. It is capacious, divided into an upper and a lower sac, each of which has a blind sac at its posterior extremity. The rumen is lined by mucous membrane containing no digestive glands, but mucus-secreting glands are present in large numbers. Coarse, partially chewed food is stored and churned in the rumen until the animal finds circumstances convenient for rumination. When this occurs, little balls of food are regurgitated through the esophagus into the mouth, and are subjected to a second more thorough mastication, swallowed, and passed on into other parts of the compound stomach. (From Black's Veterinary Dictionary, 17th ed)Wine: Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.Streptomyces: A genus of bacteria that form a nonfragmented aerial mycelium. Many species have been identified with some being pathogenic. This genus is responsible for producing a majority of the ANTI-BACTERIAL AGENTS of practical value.Bioreactors: Tools or devices for generating products using the synthetic or chemical conversion capacity of a biological system. They can be classical fermentors, cell culture perfusion systems, or enzyme bioreactors. For production of proteins or enzymes, recombinant microorganisms such as bacteria, mammalian cells, or insect or plant cells are usually chosen.Acetic Acid: Product of the oxidation of ethanol and of the destructive distillation of wood. It is used locally, occasionally internally, as a counterirritant and also as a reagent. (Stedman, 26th ed)Culture Media: Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.Carbohydrate Metabolism: Cellular processes in biosynthesis (anabolism) and degradation (catabolism) of CARBOHYDRATES.Ethanol: A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES.Digestion: The process of breakdown of food for metabolism and use by the body.Anaerobiosis: The complete absence, or (loosely) the paucity, of gaseous or dissolved elemental oxygen in a given place or environment. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)XyloseAnimal Feed: Foodstuff used especially for domestic and laboratory animals, or livestock.Bacteria: One of the three domains of life (the others being Eukarya and ARCHAEA), also called Eubacteria. They are unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. Bacteria can be classified by their response to OXYGEN: aerobic, anaerobic, or facultatively anaerobic; by the mode by which they obtain their energy: chemotrophy (via chemical reaction) or PHOTOTROPHY (via light reaction); for chemotrophs by their source of chemical energy: CHEMOLITHOTROPHY (from inorganic compounds) or chemoorganotrophy (from organic compounds); and by their source for CARBON; NITROGEN; etc.; HETEROTROPHY (from organic sources) or AUTOTROPHY (from CARBON DIOXIDE). They can also be classified by whether or not they stain (based on the structure of their CELL WALLS) with CRYSTAL VIOLET dye: gram-negative or gram-positive.Lactobacillus: A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.Starch: Any of a group of polysaccharides of the general formula (C6-H10-O5)n, composed of a long-chain polymer of glucose in the form of amylose and amylopectin. It is the chief storage form of energy reserve (carbohydrates) in plants.Dietary Fiber: The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins.Acetates: Derivatives of ACETIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxymethane structure.Leuconostoc: A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. It is nonpathogenic to plants and animals, including humans.Hydrogen-Ion Concentration: The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH = log 1/2[1/(H+)], where (H+) is the hydrogen ion concentration in gram equivalents per liter of solution. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Biotechnology: Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., GENETIC ENGINEERING) is a central focus; laboratory methods used include TRANSFECTION and CLONING technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction.Lactic Acid: A normal intermediate in the fermentation (oxidation, metabolism) of sugar. The concentrated form is used internally to prevent gastrointestinal fermentation. (From Stedman, 26th ed)Micromonospora: A genus of gram-positive bacteria that forms a branched mycelium. It commonly occurs as a saprophytic form in soil and aquatic environments.Nitrogen: An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.Biofuels: Hydrocarbon-rich byproducts from the non-fossilized BIOMASS that are combusted to generate energy as opposed to fossilized hydrocarbon deposits (FOSSIL FUELS).Hydrogen: The first chemical element in the periodic table. It has the atomic symbol H, atomic number 1, and atomic weight [1.00784; 1.00811]. It exists, under normal conditions, as a colorless, odorless, tasteless, diatomic gas. Hydrogen ions are PROTONS. Besides the common H1 isotope, hydrogen exists as the stable isotope DEUTERIUM and the unstable, radioactive isotope TRITIUM.Methane: The simplest saturated hydrocarbon. It is a colorless, flammable gas, slightly soluble in water. It is one of the chief constituents of natural gas and is formed in the decomposition of organic matter. (Grant & Hackh's Chemical Dictionary, 5th ed)Cellulose: A polysaccharide with glucose units linked as in CELLOBIOSE. It is the chief constituent of plant fibers, cotton being the purest natural form of the substance. As a raw material, it forms the basis for many derivatives used in chromatography, ion exchange materials, explosives manufacturing, and pharmaceutical preparations.Ammonia: A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. Note that the aqueous form of ammonia is referred to as AMMONIUM HYDROXIDE.Waste Products: Debris resulting from a process that is of no further use to the system producing it. The concept includes materials discharged from or stored in a system in inert form as a by-product of vital activities. (From Webster's New Collegiate Dictionary, 1981)Glucose: A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.Acetobacter: A species of gram-negative bacteria of the family ACETOBACTERACEAE found in FLOWERS and FRUIT. Cells are ellipsoidal to rod-shaped and straight or slightly curved.Bread: Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods.Beer: An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Lactobacillus plantarum: A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.Formates: Derivatives of formic acids. Included under this heading are a broad variety of acid forms, salts, esters, and amides that are formed with a single carbon carboxy group.Butyrates: Derivatives of BUTYRIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxypropane structure.Molasses: The syrup remaining after sugar is crystallized out of SUGARCANE or sugar beet juice. It is also used in ANIMAL FEED, and in a fermented form, is used to make industrial ETHYL ALCOHOL and ALCOHOLIC BEVERAGES.Propionates: Derivatives of propionic acid. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxyethane structure.Fungi: A kingdom of eukaryotic, heterotrophic organisms that live parasitically as saprobes, including MUSHROOMS; YEASTS; smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi, commonly known as molds, refer to those that grow as multicellular colonies.Gastrointestinal Contents: The contents included in all or any segment of the GASTROINTESTINAL TRACT.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Anti-Bacterial Agents: Substances that reduce the growth or reproduction of BACTERIA.Saccharomyces cerevisiae: A species of the genus SACCHAROMYCES, family Saccharomycetaceae, order Saccharomycetales, known as "baker's" or "brewer's" yeast. The dried form is used as a dietary supplement.Batch Cell Culture Techniques: Methods for cultivation of cells, usually on a large-scale, in a closed system for the purpose of producing cells or cellular products to harvest.Feces: Excrement from the INTESTINES, containing unabsorbed solids, waste products, secretions, and BACTERIA of the DIGESTIVE SYSTEM.Clostridium: A genus of motile or nonmotile gram-positive bacteria of the family Clostridiaceae. Many species have been identified with some being pathogenic. They occur in water, soil, and in the intestinal tract of humans and lower animals.Silage: Fodder converted into succulent feed for livestock through processes of anaerobic fermentation (as in a silo).Butylene Glycols: 4-carbon straight chain aliphatic hydrocarbons substituted with two hydroxyl groups. The hydroxyl groups cannot be on the same carbon atom.Biomass: Total mass of all the organisms of a given type and/or in a given area. (From Concise Dictionary of Biology, 1990) It includes the yield of vegetative mass produced from any given crop.Pyruvate Decarboxylase: Catalyzes the decarboxylation of an alpha keto acid to an aldehyde and carbon dioxide. Thiamine pyrophosphate is an essential cofactor. In lower organisms, which ferment glucose to ethanol and carbon dioxide, the enzyme irreversibly decarboxylates pyruvate to acetaldehyde. EC 4.1.1.1.Cattle: Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.Succinic Acid: A water-soluble, colorless crystal with an acid taste that is used as a chemical intermediate, in medicine, the manufacture of lacquers, and to make perfume esters. It is also used in foods as a sequestrant, buffer, and a neutralizing agent. (Hawley's Condensed Chemical Dictionary, 12th ed, p1099; McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed, p1851)Metabolic Engineering: Methods and techniques used to genetically modify cells' biosynthetic product output and develop conditions for growing the cells as BIOREACTORS.Pediococcus: A genus of gram-positive, facultatively anaerobic bacteria whose growth is dependent on the presence of a fermentable carbohydrate. No endospores are produced. Its organisms are found in fermenting plant products and are nonpathogenic to plants and animals, including humans.Bacteria, AnaerobicCecum: The blind sac or outpouching area of the LARGE INTESTINE that is below the entrance of the SMALL INTESTINE. It has a worm-like extension, the vermiform APPENDIX.Animal Nutritional Physiological Phenomena: Nutritional physiology of animals.Penicillium: A mitosporic Trichocomaceae fungal genus that develops fruiting organs resembling a broom. When identified, teleomorphs include EUPENICILLIUM and TALAROMYCES. Several species (but especially PENICILLIUM CHRYSOGENUM) are sources of the antibiotic penicillin.Aerobiosis: Life or metabolic reactions occurring in an environment containing oxygen.Aspergillus oryzae: An imperfect fungus present on most agricultural seeds and often responsible for the spoilage of seeds in bulk storage. It is also used in the production of fermented food or drink, especially in Japan.RNA, Ribosomal, 16S: Constituent of 30S subunit prokaryotic ribosomes containing 1600 nucleotides and 21 proteins. 16S rRNA is involved in initiation of polypeptide synthesis.Cells, Immobilized: Microbial, plant, or animal cells which are immobilized by attachment to solid structures, usually a column matrix. A common use of immobilized cells is in biotechnology for the bioconversion of a substrate to a particular product. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)Clostridium beijerinckii: A species of gram-positive bacteria in the family Clostridiaceae, capable of solventogenesis, and isolated from SOIL, infected WOUNDS, fermenting OLIVES, and spoiled CANDY.Saccharomyces: A genus of ascomycetous fungi of the family Saccharomycetaceae, order SACCHAROMYCETALES.Magnetic Resonance Spectroscopy: Spectroscopic method of measuring the magnetic moment of elementary particles such as atomic nuclei, protons or electrons. It is employed in clinical applications such as NMR Tomography (MAGNETIC RESONANCE IMAGING).Mitosporic Fungi: A large and heterogenous group of fungi whose common characteristic is the absence of a sexual state. Many of the pathogenic fungi in humans belong to this group.Gram-Positive Bacteria: Bacteria which retain the crystal violet stain when treated by Gram's method.Xylitol: A five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group. It is as sweet as sucrose and used as a noncariogenic sweetener.Poaceae: A large family of narrow-leaved herbaceous grasses of the order Cyperales, subclass Commelinidae, class Liliopsida (monocotyledons). Food grains (EDIBLE GRAIN) come from members of this family. RHINITIS, ALLERGIC, SEASONAL can be induced by POLLEN of many of the grasses.Yeasts: A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are SACCHAROMYCES CEREVISIAE; therapeutic dried yeast is YEAST, DRIED.Actinomycetales: An order of gram-positive, primarily aerobic BACTERIA that tend to form branching filaments.Lactose: A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.Bifidobacterium: A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.Maltose: A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing. (Grant & Hackh's Chemical Dictionary, 5th ed)Aspergillus: A genus of mitosporic fungi containing about 100 species and eleven different teleomorphs in the family Trichocomaceae.Butanols: Isomeric forms and derivatives of butanol (C4H9OH).Cereals: Seeds from grasses (POACEAE) which are important in the diet.Genetic Engineering: Directed modification of the gene complement of a living organism by such techniques as altering the DNA, substituting genetic material by means of a virus, transplanting whole nuclei, transplanting cell hybrids, etc.Medicago sativa: A plant species of the family FABACEAE widely cultivated for ANIMAL FEED.Aspergillus niger: An imperfect fungus causing smut or black mold of several fruits, vegetables, etc.Leukemia P388: An experimental lymphocytic leukemia originally induced in DBA/2 mice by painting with methylcholanthrene.DNA, Ribosomal: DNA sequences encoding RIBOSOMAL RNA and the segments of DNA separating the individual ribosomal RNA genes, referred to as RIBOSOMAL SPACER DNA.Physicochemical Phenomena: The physical phenomena describing the structure and properties of atoms and molecules, and their reaction and interaction processes.Lactococcus lactis: A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.Molecular Structure: The location of the atoms, groups or ions relative to one another in a molecule, as well as the number, type and location of covalent bonds.Lactobacillus fermentum: A species of gram-positive, rod-shaped bacteria associated with DENTAL CARIES.Zea mays: A plant species of the family POACEAE. It is a tall grass grown for its EDIBLE GRAIN, corn, used as food and animal FODDER.Chemistry, Physical: The study of CHEMICAL PHENOMENA and processes in terms of the underlying PHYSICAL PHENOMENA and processes.DNA, Bacterial: Deoxyribonucleic acid that makes up the genetic material of bacteria.Monascus: A genus in the family Monascaceae, order EUROTIALES. One species, Monascus purpureus, has multiple uses in traditional Chinese medicine (MEDICINE, CHINESE TRADITIONAL).Lactates: Salts or esters of LACTIC ACID containing the general formula CH3CHOHCOOR.Lactulose: A synthetic disaccharide used in the treatment of constipation and hepatic encephalopathy. It has also been used in the diagnosis of gastrointestinal disorders. (From Martindale, The Extra Pharmacopoeia, 30th ed, p887)Temperature: The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.Glycerol: A trihydroxy sugar alcohol that is an intermediate in carbohydrate and lipid metabolism. It is used as a solvent, emollient, pharmaceutical agent, and sweetening agent.Chemistry: A basic science concerned with the composition, structure, and properties of matter; and the reactions that occur between substances and the associated energy exchange.Antibiotics, Antineoplastic: Chemical substances, produced by microorganisms, inhibiting or preventing the proliferation of neoplasms.Carbon: A nonmetallic element with atomic symbol C, atomic number 6, and atomic weight [12.0096; 12.0116]. It may occur as several different allotropes including DIAMOND; CHARCOAL; and GRAPHITE; and as SOOT from incompletely burned fuel.Colony Count, Microbial: Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.MalatesChemical Phenomena: The composition, conformation, and properties of atoms and molecules, and their reaction and interaction processes.Lactones: Cyclic esters of hydroxy carboxylic acids, containing a 1-oxacycloalkan-2-one structure. Large cyclic lactones of over a dozen atoms are MACROLIDES.Spectrophotometry, Infrared: Spectrophotometry in the infrared region, usually for the purpose of chemical analysis through measurement of absorption spectra associated with rotational and vibrational energy levels of molecules. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Molecular Sequence Data: Descriptions of specific amino acid, carbohydrate, or nucleotide sequences which have appeared in the published literature and/or are deposited in and maintained by databanks such as GENBANK, European Molecular Biology Laboratory (EMBL), National Biomedical Research Foundation (NBRF), or other sequence repositories.Zymomonas: A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that is not known to be pathogenic for man, animals, or plants. Its organisms are spoilers for beers and ciders and in sweet English ciders they are the causative agents of a secondary fermentation known as "cider sickness." The species Z. mobilis is used for experiments in molecular genetic studies.Phylogeny: The relationships of groups of organisms as reflected by their genetic makeup.Fructans: Polysaccharides composed of D-fructose units.Colon: The segment of LARGE INTESTINE between the CECUM and the RECTUM. It includes the ASCENDING COLON; the TRANSVERSE COLON; the DESCENDING COLON; and the SIGMOID COLON.Lactobacillus brevis: A species of gram-positive, rod-shaped LACTIC ACID bacteria that is frequently used as starter culture in SILAGE fermentation, sourdough, and lactic-acid-fermented types of beer and wine.Triticum: A plant genus of the family POACEAE that is the source of EDIBLE GRAIN. A hybrid with rye (SECALE CEREALE) is called TRITICALE. The seed is ground into FLOUR and used to make BREAD, and is the source of WHEAT GERM AGGLUTININS.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Bacteroides: A genus of gram-negative, anaerobic, rod-shaped bacteria. Its organisms are normal inhabitants of the oral, respiratory, intestinal, and urogenital cavities of humans, animals, and insects. Some species may be pathogenic.Sequence Analysis, DNA: A multistage process that includes cloning, physical mapping, subcloning, determination of the DNA SEQUENCE, and information analysis.Ruminants: A suborder of the order ARTIODACTYLA whose members have the distinguishing feature of a four-chambered stomach, including the capacious RUMEN. Horns or antlers are usually present, at least in males.Pectins: High molecular weight polysaccharides present in the cell walls of all plants. Pectins cement cell walls together. They are used as emulsifiers and stabilizers in the food industry. They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.Escherichia coli: A species of gram-negative, facultatively anaerobic, rod-shaped bacteria (GRAM-NEGATIVE FACULTATIVELY ANAEROBIC RODS) commonly found in the lower part of the intestine of warm-blooded animals. It is usually nonpathogenic, but some strains are known to produce DIARRHEA and pyogenic infections. Pathogenic strains (virotypes) are classified by their specific pathogenic mechanisms such as toxins (ENTEROTOXIGENIC ESCHERICHIA COLI), etc.Diet: Regular course of eating and drinking adopted by a person or animal.Prebiotics: Non-digestible food ingredients mostly of a carbohydrate base that improve human health by selectively stimulating the growth and/or activity of existing BACTERIA in the COLON.Chromatography, High Pressure Liquid: Liquid chromatographic techniques which feature high inlet pressures, high sensitivity, and high speed.Cellobiose: A disaccharide consisting of two glucose units in beta (1-4) glycosidic linkage. Obtained from the partial hydrolysis of cellulose.Carbon Dioxide: A colorless, odorless gas that can be formed by the body and is necessary for the respiration cycle of plants and animals.Furans: Compounds with a 5-membered ring of four carbons and an oxygen. They are aromatic heterocycles. The reduced form is tetrahydrofuran.GluconatesBacteriological Techniques: Techniques used in studying bacteria.Cellulase: An endocellulase with specificity for the hydrolysis of 1,4-beta-glucosidic linkages in CELLULOSE, lichenin, and cereal beta-glucans.Fructose: A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.Monensin: An antiprotozoal agent produced by Streptomyces cinnamonensis. It exerts its effect during the development of first-generation trophozoites into first-generation schizonts within the intestinal epithelial cells. It does not interfere with hosts' development of acquired immunity to the majority of coccidial species. Monensin is a sodium and proton selective ionophore and is widely used as such in biochemical studies.Aminoglycosides: Glycosylated compounds in which there is an amino substituent on the glycoside. Some of them are clinically important ANTIBIOTICS.Propionibacterium: A genus of gram-positive, rod-shaped bacteria whose cells occur singly, in pairs or short chains, in V or Y configurations, or in clumps resembling letters of the Chinese alphabet. Its organisms are found in cheese and dairy products as well as on human skin and can occasionally cause soft tissue infections.

Fecal coliform elevated-temperature test: a physiological basis. (1/6171)

The physiological basis of the Eijkman elevated-temperature test for differentiating fecal from nonfecal coliforms was investigated. Manometric studies indicated that the inhibitory effect upon growth and metabolism in a nonfecal coliform at 44.5 degrees C involved cellular components common to both aerobic and fermentative metabolism of lactose. Radioactive substrate incorporation experiments implicated cell membrane function as a principal focus for temperature sensitivity at 44.5 degrees C. A temperature increase from 35 to 44.5 degrees C drastically reduced the rates of [14C]glucose uptake in nonfecal coliforms, whereas those of fecal coliforms were essentially unchanged. In addition, relatively low levels of nonfecal coliform beta-galactosidase activity coupled with thermal inactivation of this enzyme at a comparatively low temperature may also inhibit growth and metabolism of nonfecal coliforms at the elevated temperature.  (+info)

Haloanaerobacter salinarius sp. nov., a novel halophilic fermentative bacterium that reduces glycine-betaine to trimethylamine with hydrogen or serine as electron donors; emendation of the genus Haloanaerobacter. (2/6171)

A novel halophilic fermentative bacterium has been isolated from the black sediment below a gypsum crust and a microbial mat in hypersaline ponds of Mediterranean salterns. Morphologically, physiologically and genetically this organism belongs to the genus Haloanaerobacter. Haloanaerobacter strain SG 3903T (T = type strain) is composed of non-sporulating long flexible rods with peritrichous flagella, able to grow in the salinity range of 5-30% NaCl, with an optimum at 14-15%. The strain grows by fermenting carbohydrates or by using the Stickland reaction with either serine or H2 as electron donors and glycine-betaine as acceptor, which is reduced to trimethylamine. The two species described so far in the genus Haloanaerobacter are not capable of Stickland reaction with glycine-betaine + serine; however, Haloanaerobacter chitinovorans can use glycine-betaine with H2 as electron donor. Strain SG 3903T thus represents the first described strain in the genus Haloanaerobacter capable of the Stickland reaction with two amino acids. Although strain SG 3903T showed 67% DNA-DNA relatedness to H. chitinovorans, it is physiologically sufficiently different from the two described species to be considered as a new species which has been named Haloanaerobacter salinarius sp. nov.  (+info)

BE-31405, a new antifungal antibiotic produced by Penicillium minioluteum. I. Description of producing organism, fermentation, isolation, physico-chemical and biological properties. (3/6171)

A new antifungal antibiotic, BE-31405, was isolated from the culture broth of a fungal strain, Penicillium minioluteum F31405. BE-31405 was isolated by adsorption on high porous polymer resin (Diaion HP-20), followed by solvent extraction, precipitation and crystallization. BE-31405 showed potent growth inhibitory activity against pathogenic fungal strains such as Candida albicans, Candida glabrata and Cryptococcus neoformans, but did not show cytotoxic activity against mammalian cells such as P388 mouse leukemia. The mechanism studies indicated that BE-31405 inhibited the protein synthesis of C. albicans but not of mammalian cells.  (+info)

Diperamycin, a new antimicrobial antibiotic produced by Streptomyces griseoaurantiacus MK393-AF2. I. Taxonomy, fermentation, isolation, physico-chemical properties and biological activities. (4/6171)

Antibacterial antibiotics, diperamycin (1) was produced in the culture broth of Streptomyces griseoaurantiacus MK393-AF2. Various spectroscopic analyses of 1 suggested that 1 belonged to a member of cyclic hexadepsipeptide antibiotic. Antibiotic 1 had potent inhibitory activity against various Gram-positive bacteria including Enterococcus seriolicida and methicillin-resistant Staphylococcus aureus.  (+info)

Mechanism of citrate metabolism in Lactococcus lactis: resistance against lactate toxicity at low pH. (5/6171)

Measurement of the flux through the citrate fermentation pathway in resting cells of Lactococcus lactis CRL264 grown in a pH-controlled fermentor at different pH values showed that the pathway was constitutively expressed, but its activity was significantly enhanced at low pH. The flux through the citrate-degrading pathway correlated with the magnitude of the membrane potential and pH gradient that were generated when citrate was added to the cells. The citrate degradation rate and proton motive force were significantly higher when glucose was metabolized at the same time, a phenomenon that could be mimicked by the addition of lactate, the end product of glucose metabolism. The results clearly demonstrate that citrate metabolism in L. lactis is a secondary proton motive force-generating pathway. Although the proton motive force generated by citrate in cells grown at low pH was of the same magnitude as that generated by glucose fermentation, citrate metabolism did not affect the growth rate of L. lactis in rich media. However, inhibition of growth by lactate was relieved when citrate also was present in the growth medium. Citrate did not relieve the inhibition by other weak acids, suggesting a specific role of the citrate transporter CitP in the relief of inhibition. The mechanism of citrate metabolism presented here provides an explanation for the resistance to lactate toxicity. It is suggested that the citrate metabolic pathway is induced under the acidic conditions of the late exponential growth phase to make the cells (more) resistant to the inhibitory effects of the fermentation product, lactate, that accumulates under these conditions.  (+info)

Antisense RNA strategies for metabolic engineering of Clostridium acetobutylicum. (6/6171)

We examined the effectiveness of antisense RNA (as RNA) strategies for metabolic engineering of Clostridium acetobutylicum. Strain ATCC 824(pRD4) was developed to produce a 102-nucleotide asRNA with 87% complementarity to the butyrate kinase (BK) gene. Strain ATCC 824(pRD4) exhibited 85 to 90% lower BK and acetate kinase specific activities than the control strain. Strain ATCC 824(pRD4) also exhibited 45 to 50% lower phosphotransbutyrylase (PTB) and phosphotransacetylase specific activities than the control strain. This strain exhibited earlier induction of solventogenesis, which resulted in 50 and 35% higher final concentrations of acetone and butanol, respectively, than the concentrations in the control. Strain ATCC 824(pRD1) was developed to putatively produce a 698-nucleotide asRNA with 96% complementarity to the PTB gene. Strain ATCC 824(pRD1) exhibited 70 and 80% lower PTB and BK activities, respectively, than the control exhibited. It also exhibited 300% higher levels of a lactate dehydrogenase activity than the control exhibited. The growth yields of ATCC 824(pRD1) were 28% less than the growth yields of the control. While the levels of acids were not affected in ATCC 824(pRD1) fermentations, the acetone and butanol concentrations were 96 and 75% lower, respectively, than the concentrations in the control fermentations. The lower level of solvent production by ATCC 824(pRD1) was compensated for by approximately 100-fold higher levels of lactate production. The lack of any significant impact on butyrate formation fluxes by the lower PTB and BK levels suggests that butyrate formation fluxes are not controlled by the levels of the butyrate formation enzymes.  (+info)

Temperature and pH conditions that prevail during fermentation of sausages are optimal for production of the antilisterial bacteriocin sakacin K. (7/6171)

Sakacin K is an antilisterial bacteriocin produced by Lactobacillus sake CTC 494, a strain isolated from Spanish dry fermented sausages. The biokinetics of cell growth and bacteriocin production of L. sake CTC 494 in vitro during laboratory fermentations were investigated by making use of MRS broth. The data obtained from the fermentations was used to set up a predictive model to describe the influence of the physical factors temperature and pH on microbial behavior. The model was validated successfully for all components. However, the specific bacteriocin production rate seemed to have an upper limit. Both cell growth and bacteriocin activity were very much influenced by changes in temperature and pH. The production of biomass was closely related to bacteriocin activity, indicating primary metabolite kinetics, but was not the only factor of importance. Acidity dramatically influenced both the production and the inactivation of sakacin K; the optimal pH for cell growth did not correspond to the pH for maximal sakacin K activity. Furthermore, cells grew well at 35 degrees C but no bacteriocin production could be detected at this temperature. L. sake CTC 494 shows special promise for implementation as a novel bacteriocin-producing sausage starter culture with antilisterial properties, considering the fact that the temperature and acidity conditions that prevail during the fermentation process of dry fermented sausages are optimal for the production of sakacin K.  (+info)

Metabolic engineering of a 1,2-propanediol pathway in Escherichia coli. (8/6171)

1,2-Propanediol (1,2-PD) is a major commodity chemical that is currently derived from propylene, a nonrenewable resource. A goal of our research is to develop fermentation routes to 1,2-PD from renewable resources. Here we report the production of enantiomerically pure R-1,2-PD from glucose in Escherichia coli expressing NADH-linked glycerol dehydrogenase genes (E. coli gldA or Klebsiella pneumoniae dhaD). We also show that E. coli overexpressing the E. coli methylglyoxal synthase gene (mgs) produced 1,2-PD. The expression of either glycerol dehydrogenase or methylglyoxal synthase resulted in the anaerobic production of approximately 0.25 g of 1,2-PD per liter. R-1,2-PD production was further improved to 0.7 g of 1,2-PD per liter when methylglyoxal synthase and glycerol dehydrogenase (gldA) were coexpressed. In vitro studies indicated that the route to R-1,2-PD involved the reduction of methylglyoxal to R-lactaldehyde by the recombinant glycerol dehydrogenase and the reduction of R-lactaldehyde to R-1, 2-PD by a native E. coli activity. We expect that R-1,2-PD production can be significantly improved through further metabolic and bioprocess engineering.  (+info)

fermentation system , Noun fermentation system / fermentation systems , механизм ферментативного процесса (Culinary),
Indian Food Fermentations Ltd. Stock/Share prices, Indian Food Fermentations Ltd. Live BSE/NSE, F&O Quote of Indian Food Fermentations Ltd. with Historic price charts for NSE / BSE. Experts & Broker view on Indian Food Fermentations Ltd. buy sell tips. Get Indian Food Fermentations Ltd. detailed news, announcements, financial report, company information, annual report, balance sheet, profit & loss account, results and more.
Cellulases have diversity of industrial applications and their cost effective production using agroindustrial wastes by solid state fermentation poses an efficient method. Actinomycetes are considered highly valuable due to their secondary metabolites production and in this study, an attempt was made to optimize the use of ragi husk and refine the process of cellulase production by temperature mediated solid state fermentation. Actinomycetes were isolated from paper mill industry soil and cellulase producing |i|Streptomyces|/i| sp was selected for the experiments. Ragi husk was used as substrate for solid state fermentation of cellulase and varying incubation temperatures (20°C, 25°C, 30°C, 35°C and 40°C) was considered to determine its effect on enzyme activity after 6|sup|th|/sup|, 9|sup|th|/sup| and 12|sup|th|/sup| day of fermentation. The carboxymethyl cellualse (CMC-ase) activity was measured and the observations obtained were compared with the standard glucose curve to determine the amount of
Professional production the microbial cultivation equipment required,cellculture,bioreactor,cell culture,liquid state fermentation,fermenter,sterile equipment,solid state fermentation,bioreacter,fermentor in the design and manufacture a variety of biological engineering reactor, solid state fermentation。
A possible option to meet the increased demand of forage for dairy industry is to use the agricultural by-products, such as corn stover. However, nutritional value of crop residues is low and we have been seeking technologies to improve the value. A feeding trial was performed to evaluate the effects of four levels of Saccharomyces cerevisiae fermentation product (SCFP; Original XP; Diamond V) on lactation performance and rumen fermentation in mid-lactation Holstein dairy cows fed a diet containing low-quality forage. Eighty dairy cows were randomly assigned into one of four treatments: basal diet supplemented with 0, 60, 120, or 180 g/d of SCFP per head mixed with 180, 120, 60, or 0 g of corn meal, respectively. The experiment lasted for 10 wks, with the first 2 weeks for adaptation. Dry matter intake was found to be similar (P > 0.05) among the treatments. There was an increasing trend in milk production (linear, P ≤ 0.10) with the increasing level of SCFP supplementation, with no effects on
Manufacturers and suppliers of fermentation systems, microbial fermentors, cell culture equipment, cell culture systems, cell culture bioreactors.
WILMINGTON, Del., June 20, 2016 - Today, DuPont Industrial Biosciences announced the launch of its DuPont™ SYNERXIA® Fermentation System, a ground-breaking approach to fermentation that will help ethanol producers improve their yields by up to 2 percent, while lowering total sugar levels at drop by up to 25 percent.
Fermented food, enjoyed across the globe, conveys health benefits through lactic acid fermentation. The fermentation process can transform the flavor of food from the plain and mundane to a mouth-puckering sourness enlivened by colonies of beneficial bacteria and enhanced micronutrients. While fermented food like yogurt, sauerkraut and kefir are well-known many other lesser-known foods also benefit from the lactic acid fermentation process. Indeed, virtually every food with a complex or simple sugar content can be successfully fermented.. Born of both necessity and practicality, lactic acid fermentation proved to be not only an efficient method of preserving food for our ancestors, but also a critical one. Indeed, fermented food like sauerkraut, cheese, wine, kvass, soured grain porridge and breads often sustained tribes and villages during harsh winters when fresh food simply wasnt available let alone plentiful.. In many societies including our own where yogurt has been heralded as a health ...
Some of the more common and easily measured volatile compounds of wine were determined for three different fermentation temperatures. Maximum, minimum, and average are given for over 30 fermentations at each temperature [(50, 70, 91°F) or (10, 21, 33°C)] for two years. Volatile acidity and acetic acid were compared and found to be equivalent for all practical purposes. Total volatile esters increase at the middle temperatures, as do acetaldehyde, isoamyl, and active amyl alcohols. Acetic acid decreases in the middle fermentation temperature range. Isobutanol does not vary greatly with fermentation temperature. Ethanol decreases with increasing fermentation temperature. Both levo and meso 2,3-butanediol increase with increasing temperature of fermentation. Acetoin also increases greatly at the higher fermentation temperatures.. ...
A Multistage Fermentation System for Fundamental Anaerobic Digestion Research FRANK D. SCHAUMBURG, Senior Research Engineer British Columbia Research Council Vancouver, British Columbia EDWIN J. KIRSCH, Associate Professor Civil Engineering Department Purdue University Lafayette, Indiana INTRODUCTION Fundamental research on the anaerobic digestion process has been intensively conducted during the past several years. The voluminous literature is a testimony to the magnitude of research effort directed towards this biological waste treatment process. Of major concern has been an exhaustive description of the physical, chemical and engineering aspects of the process environment and how these influence sludge digestion. Pohland (1) in his thorough survey on the anaerobic treatment of sludge cites numerous research reports which emphasized such parameters as temperature, pH, volatile acid concentration, alkalinity, "salt toxicity, " loading weight, etc. Heukelekian, et al (2) has pointed out that ...
United States biopharmaceutical fermentation systems market is a customer intelligence and competitive study of the demand, forecasts, macro indicators in the United States market. The dynamics including drivers, restraints, opportunities, political, socioeconomic factors, technological factors, key trends
Fermentation test in batch procedures for various biological processes (e.g. anaerobic digestion, anammox, dark fermentation, ethanol fermentation, etc.) are increasingly reconised as key experimental approaches for research studies and industrial applications. However, due to the nature of the microorganisms used in such studies, the batch tests often generate high variability between different laboratories, mainly due to a poor standardisation in experimental platform, experimental procedure, data interpretation, and presentation. As a consequence, much research is focused on standardisation of these tests; in this regard the automated batch fermentation system AMPTS II and Gas Endeavour are excellent experimental platforms as they minimise the human input and automatically measure, calculate, and present the data in a standardised way.. ...
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. In descriptions of national cuisines, fermentation starters may be referred to by their national names: Qū (simplified: 曲; traditional: 麴, also romanized as chu) (China) Jiuqu (simplified Chinese: 酒曲; traditional Chinese: 酒麴; pinyin: jiǔ qū): the starter used for making Chinese alcoholic beverages Laomian (pinyin: laomian; literally: "old dough" pinyin: mianfei; literally: "dough fat"): Chinese sourdough starter commonly used in Northern Chinese cuisine, the sourness of the starter is commonly ...
Low fermentation temperatures are of importance to food and beverage industries working with Saccharomyces cerevisiae Therefore, the identification of genes demonstrating a positive impact on fermentation kinetics is of significant interest. A set of 121 mapped F1 progeny, derived from a cross between haploid strains BY4716 (a derivative of the laboratory yeast S288C) and wine yeast RM11-1a, were fermented in New Zealand Sauvignon Blanc grape juice at 12.5°. Analyses of five key fermentation kinetic parameters among the F1 progeny identified a quantitative trait locus (QTL) on chromosome I with a significant degree of linkage to maximal fermentation rate (Vmax) at low temperature. Independent deletions of two candidate genes within the region, FLO1 and SWH1, were constructed in the parental strains (with S288C representing BY4716). Fermentation of wild-type and deletion strains at 12.5 and 25° confirmed that the genetic linkage to Vmax corresponds to the S288C version of the FLO1 allele, as ...
A pathologic condition in the liver biliary tract pancreas or spleen Sugar Fermentation Test For Bacteria often requires Log in; T8rlFjNYwz Jpg; dominos pizza newbury park newbury Home; How It Works; FAQs; Apply Now; Applying with T8rlFjNYwz Jpg just got even easier! Lemons have a long history as a folk remedy for type 2 diabetes. Here we present 12 points of evidence supporting the use of low-carbohydrate diets as the first approach to treating type 2 diabetes and as the most effective adjunct My husband has been a type 2 diabetic since 2008. Sugar Fermentation Test For Bacteria white Rice & Diabetes.. A diabetes menu planner is crucial The Diabetic Diet Menu Planner & Diabetes Healthy eating & your diabetic diet plan. Call Us Toll Free Anytime 877-768-8720: Welcome Login? Insoles & Arch Supports. Sie mchten Insulin und Cortisol senken? - Lesen Sie hier wie Sie ihnen im wahrsten Sinne des Wortes einfach davon laufen knnen. TherapyPlus Ladies Diabetic Ankle Socks - Diabetic care ankle socks:2 ...
Propionic acid fermentation is carried out by several bacteria that belong to the genus Propionibacterium and to the species Clostridium propionicum. During propionic acid fermentation, both sugar and lactate can be used as the initial substrate. When sugar is available, these bacteria use the EMP pathway to produce pyruvate; the pyruvate is carboxylated to oxalacetate by methyl malonyl coen-zyme-A (CoA) and then reduced to propionate via malate, fumarate, and succinate. The other end products of propionic fermentation are acetic acid and CO2 (Figure 3). In particular, the propionic acid fermentation of 3 mol of glucose produces 4 mol of propionic acid, 2 mol of acetic acid, 2 mol of CO2, and 12 mol of ATP. When lactate is the initial substrate, propionic fermentation results in the production of 2 mol of propionic acid, 1 mol of acetic acid, and 1 mol of CO2. In this process, 1 mol of ATP is generated per nine carbons, and because of this, propionic bacteria generally grow very slowly.. The ...
Biology. Physical Sciences. Science and Industry. P.hd in Microbiology:Food Fermentations Bioremediation in Uttaranchal. P.hd in Microbiology:Food Fermentations Bioremediation. P.hd in Microbiology:Food Fermentations Bioremediation. This Discipline with emphasis on multi-disciplinary approach, pursues courses in Biochemistry, Biotechnology & Microbiology
https://www.futuremarketinsights.com/reports/sample/REP-GB-8163. Fermentation equipment must have a fermenter large enough to support the entire fermentation process. The material used for manufacturing of fermentation equipment must have a high tolerance to the pressure and gas generated during fermentation. Equipment must be made of non-corrosive material and should not react with the chemical used for fermentation. It must have an outlet for CO2 and an inlet for O2 if aerobic microbes are used for fermentation.. Fermentation equipment must be sealed from outside to avoid contamination and must be sterilized. Vendors are offering extra features such as temperature controlling and facility to add an anti-foaming agent to attract customers. A key feature that fermentation equipment must offer is to provide an aseptic means of withdrawal of the fermented product and introduction of culture sample.. The major stages of fermentation are media formulation, inoculum preparation, sterilization of ...
1,3-Propanediol (1,3-PDO) is important building blocks for the bio-based chemical industry, Klebsiella pneumoniae can be an attractive candidate for their production. However, 1,3-PDO production is high but productivity is generally low by K. pneumoniae. In this study, repeated fed-batch cultivation by a lactate and 2,3-butanediol (2,3-BDO) deficient mutant of K. pneumoniae were investigated for efficient 1,3-PDO production from industrial by-products such as crude glycerol. First, optimal conditions for repeated fed-batch fermentation of a ΔldhA mutant defective for lactate formation due to deletion of the lactate dehydrogenase gene (ldhA) were determined. Maximal 1,3-PDO production level and productivity obtained by repeated fed-batch fermentation under optimized conditions were 81.1 g/L and 3.38 g/L/h, respectively, and these values were successfully maintained for five cycles of fermentation without any loss of fermentation capacity. This results were much higher than that of the normal fed-batch
With summer coming to the Northern Hemisphere, its time for those brewers to consider fermentation temperature more seriously. We have some great...
This Food Expo will also focus on the new trends and technologies in the fermentation technique. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. Hopefully, the Fermented Food Symposium will be helpful ...
ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose can be metabolized by bacteria and yeast to undesired by-products such as volatile acid and off-flavours, resulting in wine spoilage and considerable economic losses. It has been reported that stuck fermentations are usually caused by several synergistically acting inhibition factors, and the glucose to fructose ratio (GFR) is thought to play an important role in this context. This study is aimed at contributing towards a better understanding of this industrial problem, and at finding industrially applicable ...
Digital fermentation temperature control kits for brewers and wine makers. Affordable, efficient, expandable solutions for your fermenters. No more guesswork or mess.
The course Food fermentation covers a wide range of microbial and enzymatic processes involved in food and ingredient fermentation to achieve desirable characteristics such as prolonged shelf-life, improved safety, attractive flavour, nutritional enrichment and promotion of health. Major fermentation micro-organisms include lactic acid bacteria, moulds and yeasts. Industrial control of fermentation processes requires up-to-date knowledge of the physiology, metabolism and genetic properties of the fermenting microbes. Equally important is the knowledge of their functionality in relation to their desired impact on food quality, safety and shelf-life.
Contamination of bacteria in large-scale yeast fermentations is a serious problem and a threat to the development of successful biofuel production plants. Huge research efforts have been spent in order to solve this problem, but additional ways must still be found to keep bacterial contaminants from thriving in these environments. The aim of this project was to develop process conditions that would inhibit bacterial growth while giving yeast a competitive advantage. Lactic acid bacteria are usually considered to be the most common contaminants in industrial yeast fermentations. Our observations support this view but also suggest that acetic acid bacteria, although not so numerous, could be a much more problematic obstacle to overcome. Acetic acid bacteria showed a capacity to drastically reduce the viability of yeast. In addition, they consumed the previously formed ethanol. Lactic acid bacteria did not show this detrimental effect on yeast viability. It was possible to combat both types of bacteria by
Controlling fermentation temperature is a key factor in making repeatable high quality beer. Youll be amazed at how much your beer will improve by focusing on
A method is presented to directly characterize the yeast diversity in wine fermentations using denaturing gradient gel electrophoresis (DGGE) of polymerase chain reaction (PCR) amplified ribosomal RNA genes. PCR-DGGE analysis of a commercial sweet wine fermentation clearly profiled the shifts in microbial diversity that occurred throughout the fermentation. Botrytis populations identified in press pan samples were absent from the settling tank and ensuing fermentation samples. Indigenous yeasts including Candida, Metschnikowia, and Pichia species were distinguished in the early stages of the fermentation prior to emergence of a Saccharomyces population. Surprisingly, the PCR-DGGE signature of Candida species persisted well into the fermentation long after the development of a dominant Saccharomyces population. By direct identification of yeast populations, PCR-DGGE can provide a rapid and comprehensive view of the microbial diversity present in wine fermentations without the necessity for ...
In this article,study fermentation conditions of the recombinant strains in shake culture,aiming at improving the protein expression and fermenting in 5L fermentation tank. The result indicates that the suitable fermentation conditions for the recombinant cell are as below: the temperature of cell growth and protein expression is 30℃,the methanol feeding is 2%(volume ratio of the medium)per day,the initial pH is 6.2,the induction time is 72h.According to these conditions,the enzyme activity of shake culture is increased by 64% comparing with before optimization. In 5L fermentation cultivate,the enzyme activity reaches 40864U·mL-1,86 times of the shake culture. ...
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. Industrial fermentation is the intentional use of fermentation by microorganisms such as bacteria and fungi to make products useful to humans. Fermented products have applications as food as well as in general industry. Some commodity chemicals, such as acetic acid, citric acid, and ethanol are made by fermentation. The rate of fermentation depends on the concentration of microorganisms, cells, cellular components, and enzymes as well as temperature, pH and for aerobic fermentation oxygen. Product recovery frequently involves the concentration of the dilute solution. Nearly all commercially produced enzymes, such as lipase, invertase and rennet, are made by fermentation with genetically modified microbes. ...
Digital fermentation temperature control kits for brewers and wine makers. Affordable, efficient, expandable solutions for your fermenters. No more guesswork or mess.
Materials needed per table:  Glucose fermentation tubes (3 or 4)  Lactose fermentation tubes (3 or 4)  Sucrose fermentation tubes (3 or 4) Three pure cultures needed per table:  Enterobacter aerogenes  Pseudomonas aeruginosa  Proteus vulgaris  (E. coli) Work as a table team. Each student will inoculate one of the organisms into all 3 different fermentation tubes. (If only 3 students per table: Leave out E. coli.) Day 1.
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Descargue y lea el libro de Novel Food Fermentation Technologies (Food Engineering Series) en formato PDF o Epub en afarewelltobarms.co.uk. Puede descargar cualquier libro como Novel Food Fermentation Technologies (Food Engineering Series) y guardarlo en su dispositivo para leerlo en cualquier momento.
CHEM-I #24: In the Preliminary Activity, you will use a Gas Pressure Sensor to monitor the pressure inside a test tube as yeast metabolizes glucose anaerobically. When data collection is complete, you will perform a linear fit on the resultant graph to determine the fermentation rate. After completing the Preliminary Activity, you will first use reference sources to find out more about sugar fermentation by yeast before you choose and investigate a researchable question dealing with fermentation.
In this paper, the stochastic growth logistic model with aftereffect for the cell growth of C. acetobutylicum P262 and Luedeking-Piret equations for solvent production in batch fermentation system is introduced. The parameters values of the mathematical models are estimated via Levenberg-Marquardt optimization method of non-linear least squares. We apply Milstein scheme for solving the stochastic models numerically. The efficiency of mathematical models is measured by comparing the simulated result and the experimental data of the microbial growth and solvent production in batch system. Low values of Root Mean-Square Error (RMSE) of stochastic models with aftereffect indicate good fits.. ...
Getting a consistent fermentation is a major challenge for homebrewers. The quantity of healthy yeast, along with the fermentation temperature, directly impact the flavor compounds that will be produced along with the alcohol. While sometimes you might want to transfer the beer to the fermentor and let nature work its magic, other times you might want a more direct control over the variables that affect fermentation. If youre already making an appropriate sized yeast starter for your homebrew recipes, the next things to take control of are aeration and fermentation temperature.
One of my QC improvements since the last batch is a temperature controller for the heat on the fermenters. You may recall that my extremely high-tech heating system for the fermenters is just a cheap electric blanket wrapped around them. The problem is that you really cant find a setting on the blanket that keeps the must at the right temperature because the fermentation process is exothermic but not constant. It throws off heat, but the amount of heat it throws off is a factor of how strong the fermentation is. At the beginning, the fermentation is not going strong yet, so you need to add heat to the fermenters to keep the must warm to get it started. Once it gets going, the fermentation heat production goes up. At that point, the electric blanket can be shut off. As the fermentation loses strength, the external heat has to be applied again, increasingly stronger as time goes on, to hold the must temperature up so the fermentation wont stall. So the heat put out by the fermentation over time ...
Yeast culture based on Saccharomyces cerevisiae (SC) has a beneficial effect on the rumen via shifting the ruminal microbial populations, and its effects on animal productivity have been interpreted widely in terms of its action in the rumen (Nagaraja et al., 1997). Increased bacterial count seems to be central to the action of S. cerevisiae associated with increased degradability of forages (Wallace & Newbold, 1992), altered ruminal VFA proportions (Moya et al., 2009), decreased ruminal ammonia concentration, along with increased flow of microbial protein leaving the rumen (Erasmus et al., 1992). However, most studies (Dorea & Jouany, 1998; Lila et al., 2004; Giger-Reverdin et al., 2004) reported that the effect of SC on rumen fermentation and production performance have been marginal and variable. The source and amount of yeast supplemented and interactions among yeast, diet and animal effect (e.g. lactation stage) have been regarded as causes of difference in response to added yeast ...
Fermentation time in the cellar directly affects potential brewery production as a whole. It is of practical interest to decrease time needed where possible and increase efficiency. Decreased lag time in beer fermentations allow for higher production and efficiency in the brewery as well as decreased risk of contamination. This study examined the use of methylsulfonylmethane (MSM) as a nutrient supplement to stimulate yeast growth during fermentation. Small-scale (1L), stirred fermentations were carried out at 15°C using a German lager yeast in a lightly hopped 11°P wort made from 70% pale 2-row malt and 30% high glucose liquid adjunct. Two pitching rates were examined, 1x106 and 1x105 cell/ml⋅°P, and four levels of MSM (0, 0.25, 0.5, and 075% w/w). Fermentation gravity and viable cell counts were monitored throughout fermentation until the final attenuation was achieved (approximately 5 days). The application of 0.25% w/w MSM resulted in the shortest lag time in both adequately (1x106 ...
Once the wine has been pressed off to barrel we actively monitor malolactic fermentation, pH, SO2, and wine quality and flavor. The malolactic fermentation requires monitoring just like the primary fermentation. Malolactic fermentation is a process of fermentation where naturally occurring tart malic acid is converted to softer-tasting lactic acid which imparts a rounder fuller mouth feel. This process is under way before, during and after the primary fermentation and is accomplished by naturally occurring lactic acid. Malic acid tastes slightly of tart apples while lactic acid is richer and more buttery. ...
ABSTRACT: Finding the right moment to stop fermentation and release a tank for cooling down or pumping over to a lagering tank is a common task in the fermentation cellar. Usually this moment is determined by regular gravity measurements as a trend in a standard fermentation diagram. Additionally the measurement of the VDK concentration gives the final assurance that the fermentation stage can be ended. Both measurements require the manual taking of the samples and then analysis by the brewer or in the laboratory, which means a lot of effort. In our work we investigated the possibility of concluding from easy accessible data the progress of the extract attenuation and so determining the current status of the fermentation. From a good start of the fermentation on the first day we measured the temperature and pressure on the tanks, which is standard in an automated fermentation cellar, and also looked at the activation of the cooling valves. With this we can deduct the amount of cooling energy ...
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Global Microbial Fermentation Technology Market: OverviewThis report on the microbial fermentation technology market analyzes the current and future scenario of the global market. Growth of the global microbial fermentation technology market is driven by wide use of fermentation technology derived chemicals in various industries around the globe due to their natural structure, low cost and better output.Moreover, rising research and developmental activities in different fields of...
According to Fugelsang (Overview of yeast selection and malolactic fermentation on aroma, flavor and phenols), the yeasts (i) extract compounds from the solids in the must/juice in order to form the "characteristic metabolites of fermentation (alcohols, esters, fatty acids, carbonyls, etc.) and (ii) cleave cysteine-containing precursors such that volatile thiols (aroma component of several varieties) can be released. The yeast that receives most of the credit -- and does most of the work -- in alcoholic fermentations is a species called Saccharomyces cerevisiae (SC) which is "specialized in metabolizing media with high sugar content and small quantities of nitrogenous compounds" (Suárez-Lepe and A. Marota, New trends in yeast selection for winemaking, Trends in Food Science and Technology 23 (2012), 39-50.). Yeasts require nutritive support to allow the performance of the above functions in the hostile environment (ethanol-rich, acidic) of the fermentation tank. It is the nitrogenous aspect of ...
No monster stainless steel tanks. No harsh industrial piping and pumps. Our intimate and hand crafted approach can only be made in small lots where attention to detail and quality is paramount. We allow the natural yeasts that are found on the grape skins, to start the fermentation which begins the initial conversion of the sugars to alcohol and grape juice into wine. We will sometimes use specially crafted yeasts to complete the fermentation process. During fermentation the skin and seeds will rise to the top of the fermentor creating what is called a "cap." We conduct frequent daily punch-downs during fermentation that keep the skins in contact with the juice which is how red wines get their red color. Fermentation is the process of taking the raw materials of grapes and turning them into young wine. This requires managing the implementation of several layers of logistics with the goal of creating a desired wine style. We constantly assess the fermentation process to insure that quality is ...
Have your own Ball Mason Jar? Thats great! We have made the Food Fermentation Lid Kit available to those that already have a jar of their own.. Fermentation Creations Lid Kit Includes:. ...
Aureobasidium pullulans, popularly known as black yeast, is one of the most widespread saprophytic fungus associated with wide range of terrestrial and aquatic habitats. The fungus has widely been employed in production of an economically important polysaccharide Pullulan. Pullulan is a linear glucan made mainly of maltotriose repeating units. This gives the polysaccharide structural flexibility and enhances solubility. This polysaccharide is of great economic importance with increase applications in food, pharmaceutical, agriculture, blood plasma substitute and chemical industry. Production of pullulan was observed in a novel media consisting of Sugarcane juice (SCJ) and distilled water. It was found that high amount of pullulan (6.4±0.04g/100ml) was obtained at 37oC, pH 5 at a concentration of 50% media in 96h. This is a novel study in which pullulan is grown on media consisting of Sugar Cane Juice (SCJ) and distilled water. Further no synthetic minerals are used in the media for the growth of
TY - JOUR. T1 - Evaluation of an optimal preparation of human standardized fecal inocula for in vitro fermentation studies. AU - Aguirre, M.. AU - Eck, A.. AU - Koenen, M.E.. AU - Savelkoul, P.H.M.. AU - Budding, A.E.. AU - Venema, K.. PY - 2015/10. Y1 - 2015/10. N2 - This study investigated the optimal preservation approach to prepare human feces as inoculum for in vitro fermentations as an alternative to the use of fresh feces. The four treatments studied were: Treatment 1) fresh feces resuspended in dialysate solution + glycerol; Treatment 2) fresh feces resuspended in dialysate solution + glycerol and then stored at -80 degrees C; Treatment 3) fecal sample frozen with 15 g glycerol; and Treatment 4) fecal sample frozen. All the treatments contained 8.75 g of feces, 3.5 ml dialysate and 4.9 ml glycerol when inoculated in TIM-2 in vitro system. Treatment 1 (fresh fecal preparation) was used as a reference. The effects were evaluated in terms of i) metabolic activity and ii) composition of the ...
According to a recently published report, the Global Fermentation Chemicals Market is expected to grow at the CAGR of 5.6% during 2015-2022 and it estimated to be $66 billion by 2022. The global Fermentation Chemicals Market is segmented on the basis of material, industry applications and geography. The report on global fermentation chemicals market forecast 2015-2022 provides detailed overview and predictive analysis of the market.. Fermentation chemicals help as an initiator in the chemical reaction. Fermentation chemicals are broadly used in industrial application and chemical processes like alcohol industry, chemical industry, pharmaceutical industry, rubber industry, textile industry and food and beverages industry and so on. Due to natural structure, better output and low cost fermentation market have high growth. On the basis of regional analysis North America is the largest market of fermentation chemical market. Developing region like APAC is the highest potential market across the ...
Travel, adventure, intimate dinner parties and gatherings - these are all common bonds of those of us who enjoy the Fermentations lifestyle. At Fermentations we are constantly discovering wonderful new gourmet foods, wines, unique gifts for friends and business clients, and accessories for entertaining in the wine country lifestyle. Sharing the experience with you is one of lifes great pleasures. We invite you to enjoy shopping on the web site, via our catalogue and toll-free number, or at our store in the East Village of Cambria, California. Join us for gourmet food and wine tasting, and an unforgettable wine country shopping experience. We have had so many requests, perhaps some time soon we will open a Fermentations in your region to bring us even closer to you!. Visit FERMENTATIONS at this web site, or in person. FERMENTATIONS, is located in Cambrias East Village, halfway between San Francisco and Los Angeles, just below Big Sur, 10 minutes south of the Hearst Castle, and within 30 minutes ...
The fermentation process of sake is a multiple parallel fermentation, which is unique to sake.[20] Multiple parallel ... the main mash during sake fermentation).[20] The high yeast content of the shubo promotes the fermentation of the moromi.[20] ... whereas fermentation occurs after saccharification in beer brewing, saccharification (via kōji-kin) and fermentation (via yeast ... Sake fermentation is a 3-step process called sandan shikomi.[20] The first step, called hatsuzoe, involves the steamed rice, ...
Fermentation[edit]. See also: Yeast in winemaking. Fermentation can be simply defined, in this context, as the conversion of ... Zymology, also known as zymurgy (from the Greek: ζύμωσις+ἔργον, "the workings of fermentation") is an applied science which ... The German Eduard Buchner, winner of the 1907 Nobel Prize in chemistry, later determined that fermentation was actually caused ... French chemist Louis Pasteur was the first zymologist when in 1857 he connected yeast to fermentation. Pasteur originally ...
Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have ... Fermentation[edit]. Pu'er is a microbially fermented tea obtained through the action of molds, bacteria and yeasts on the ... The wòduī (渥堆) fermentation process developed in 1973 by the Kunming Tea Factory[4][5] created a new type of pu'er tea. This ... The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there.[6] The ...
Fermentation[edit]. Main article: Fermentation (wine). Once yeast has been added, grapes begin to ferment rapidly. The sugar ... Because of rapid fermentation, Federweißer can not be stored for long and should be consumed within a few days of purchase. As ... As fermentation progresses, however, Federweißer may increasingly assume a darker, often amber-like or light brown hue. In ... Progressing fermentation was also a challenge in transporting bottled Federweisser over long distances before the advent of ...
Fermentation oxidizes NADH to NAD+ so it can be re-used in glycolysis. In the absence of oxygen, fermentation prevents the ... This type of fermentation is known as alcoholic or ethanol fermentation. The ATP generated in this process is made by substrate ... Fermentation. Main article: Fermentation. Without oxygen, pyruvate (pyruvic acid) is not metabolized by cellular respiration ... This type of fermentation is called lactic acid fermentation. In strenuous exercise, when energy demands exceed energy supply, ...
Fermentation and germ theory of diseases. Pasteur was motivated to investigate fermentation while working at Lille. In 1856 a ... Fermentation. Scientists before Pasteur had studied fermentation. In the 1830s, Charles Cagniard-Latour, Friedrich Traugott ... Hans Buchner discovered that zymase catalyzed fermentation, showing that fermentation was catalyzed by enzymes within cells.[ ... Microbes organized, their role in fermentation, putrefaction and the Contagion Discours de Réception de M.L. Pasteur à ...
Fermentation of acetate[edit]. Acetic acid can also undergo a dismutation reaction to produce methane and carbon dioxide:[9][10 ... Fermentation acetyl CoA to acetate[edit]. Pyruvate is converted into acetyl-coenzyme A (acetyl-CoA) by the enzyme pyruvate ... The Mixed Acid Fermentation pathway is characteristic of the Enterobacteriaceae family that includes E. coli ...
Fermentation and distillation[edit]. A Charentais style alembic cognac pot still. After the grapes are pressed, the juice is ...
... butyric acid fermentation, solvent fermentation, mixed acid fermentation, butanediol fermentation, Stickland fermentation, ... Fermentation[edit]. There are many anaerobic fermentative reactions.. Fermentative anaerobic organisms mostly use the lactic ... Plants and fungi (e.g., yeasts) in general use alcohol (ethanol) fermentation when oxygen becomes limiting:. C6H12O6 (glucose ... Some obligate anaerobes use fermentation, while others use anaerobic respiration.[9] Aerotolerant organisms are strictly ...
See also: Fermentation (biochemistry) and Fermentation (wine). The primary role of yeast is to convert the sugars present ( ... fermentation) to "recharge" the co-enzymes needed to keep metabolism going. It is through this process of fermentation that ... Secondary fermentation[edit]. Main article: Sparkling wine production. The production of Champagne and many sparkling wines ... Wild yeasts and natural fermentation[edit]. Fruit flies are a common vector that transports ambient or "wild" yeast strains ...
While this gas is able to be released during the first fermentation, efforts are taken during the second fermentation to retain ... Secondary fermentation[edit]. The transfer method is used to make small and large format bottles of sparkling wine, such as ... After fermentation the base wines are then blended to form a cuvee. While there are examples of varietal sparkling wines, such ... There are several methods used to carry out this secondary fermentation. The most well known is the Traditional or "Champagne ...
Fermentation[edit]. The Palomino grapes are harvested in early September, and pressed lightly to extract the must. The must ... After fermentation is complete, the base wines are fortified with grape spirit in order to increase their final alcohol content ... Previously, the fermentation and initial aging was done in wood; now it is almost exclusively done in stainless steel, with the ... Immediately after fermentation, the wine is sampled and the first classification is performed. The casks are marked with the ...
By measuring the specific gravity of the mead once before fermentation and throughout the fermentation process by means of a ... Fermentation process[edit]. The yeast used in mead making is often identical to that used in wine making. Many home mead makers ... Buhner, Stephen Harrod (1998). Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation. Siris Books. ISBN 0-937381 ... During secondary fermentation, raisins are added to control the amount of sugars and to act as an indicator of readiness for ...
Fiber and fermentation[edit]. The American Association of Cereal Chemists has defined soluble fiber this way: "the edible parts ... The fermentation of some fibers results in an increase in the bacterial content and possibly fecal weight. Other fibers, e.g. ... Fermentation occurs by the action of colonic bacteria on the food mass, producing gases and short-chain fatty acids. It is ... This fermentation influences the expression of many genes within the large intestine,[50] which affect digestive function and ...
Methane fermentation (Phase IV)[edit]. The acid formation phase intermediary products (e.g. acetic, propionic, and butyric ...
Biomass , (fermentation) , Bioethanol , Ethene , Polyethylene. Many types of packaging can be made from biopolymers: food trays ... Starch , (fermentation) , Lactic acid , Polylactic acid (PLA). ...
The bacterium also has some commercial significance - the hydrogen gas produced during fermentation has been experimented with ...
Methane fermentation (Methanogenesis) OM. +. 59. H. 2. O. ⟶. 47. CO. 2. +. 59. CH. 4. +. 16. NH. 3. +. H. 3. PO. 4. {\ ...
Manage fermentation processes. *Assess soil activity. *Determine corrosion / deposit process type. *Measure equipment or ...
Lactic acid fermentation. References[edit]. *^ Bâati, L. ̈L.; Fabre-Gea, C.; Auriol, D.; Blanc, P. J. (2000). "Study of the ...
Main article: Fermentation in food processing. Fermenting was discovered when a few grains of barley were left in the rain and ... Vitamins are produced through fermentation by microorganisms making the end product more nutritious.[15][17] ...
The method has been described since as the ABE process, (Acetone Butanol Ethanol fermentation process), yielding 3 parts of ... "Acetone-butanol fermentation revisited". Microbiological Reviews. 50 (4): 484-524. PMC 373084. PMID 3540574 ...
Main articles: Fermentation in food processing and Food microbiology. Microorganisms are used in a fermentation process to make ... Main articles: Algae fuel, Cellulosic ethanol, and Ethanol fermentation. Microorganisms are used in fermentation to produce ... Fermentation cultures provide flavour and aroma, and inhibit undesirable organisms.[87] They are used to leaven bread, and to ... Hui, Y.H.; Meunier-Goddik, L.; Josephsen, J.; Nip, W.K.; Stanfield, P.S. (2004). Handbook of Food and Beverage Fermentation ...
Yakobson CM (2010). Pure culture fermentation characteristics of Brettanomyces yeast species and their use in the brewing ... By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols - for ... Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for ... Fermentation can be done with this endogenous "wild yeast",[65] but this procedure gives unpredictable results, which depend ...
"Mémoire sur la fermentation alcoolique," Pasteur proved that alcoholic fermentation was conducted by living yeasts and not by a ... Yakobson CM (2010). Pure culture fermentation characteristics of Brettanomyces yeast species and their use in the brewing ... By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols - for ... Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for ...
No Fermentation Byproduct Citrinin What Does Red yeast Rice Do?Found in some RYR productsRed Yeast Rice Rice that has been ... No Fermentation Byproduct Citrinin. What Does Red yeast Rice Do?. Found in some RYR products. Red Yeast Rice Rice that has been ...
The Weekend of Spontaneous Fermentation is high on my list. Leicester, Reading.... ...
FERMENTATION The process of alcoholic fermentation requires careful control for the production of high quality wines. ... FERMENTATION PROCESS AND WINE CLARIFICATION - RED AND WHITE WINE MANUFACTURING PROCESS. MIAMI WINERIES & WINE SUPPLIERS ... WINE PRODUCTION PROCESS wine is an alcoholic beverage produced by the fermentation of the juice of fruits, usually grapes ... Temperature control in fermentation is necessary to (1) facilitate yeast growth, (2) extract flavors and colors from the skins ...
... mixed acid fermentation, butyric acid fermentation, caproate fermentation, butanol fermentation, glyoxylate fermentation) as a ... Fed-batch fermentation is a variation of batch fermentation where some of the ingredients are added during the fermentation. ... History of the use of fermentation[edit]. The use of fermentation, particularly for beverages, has existed since the Neolithic ... Homolactic fermentation (producing only lactic acid) is the simplest type of fermentation. The pyruvate from glycolysis[20] ...
Main article: Fermentation (biochemistry). Fermentation of sugar to ethanol and CO2 can also be done by Zymomonas mobilis, ... Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, ... Byproducts of fermentation[edit]. Ethanol fermentation produces unharvested byproducts such as heat, carbon dioxide, food for ... The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation ...
fermentation (countable and uncountable, plural fermentations) *(biochemistry) Any of many anaerobic biochemical reactions in ... "fermentation" in le Trésor de la langue française informatisé (The Digitized Treasury of the French Language). ... Retrieved from "https://en.wiktionary.org/w/index.php?title=fermentation&oldid=49569402" ...
Fermentation is one of the oldest known food preservation [1] techniques. Along with drying and salting, fermentation was a key ... Fermentation UXL Encyclopedia of Science COPYRIGHT 2002 The Gale Group, Inc.. Fermentation. In its broadest sense, fermentation ... FERMENTATION. FERMENTATION. Fermentation is one of the oldest known food preservation techniques. Along with drying and salting ... fermentation. See also 122. DISEASE and ILLNESS . -zymotic adj.. zymotechnics the application of the principles of fermentation ...
Source for information on panary fermentation: A Dictionary of Food and Nutrition dictionary. ... panary fermentation Yeast fermentation of dough in bread making. ... panary fermentation Yeast fermentation of dough in bread making ... www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/panary-fermentation ... www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/panary-fermentation ...
See an archive of all fermentation stories published on the New York Media network, which includes NYMag, The Cut, Vulture, and ... The chef is about to introduce proprietary Momofuku bönjis and hözons, or custom fermentations. ... Fermentation. Most Recent Articles. 8/16/2013 at 12:40 p.m.. ...
fermentation. Title (Click to Sort) Fact Sheet Number. Tags Making Fermented Dill Pickles HYG-5342 cucumbers, pickles, ... fermentation, home food preservation Making and Preserving Sauerkraut HYG-5364 sauerkraut, pickled vegetables, cabbage, ...
Fermentation is achieved by somewhat different chemical sequences in different species of organisms. ... fermentation fermentation. fermentation, process by which the living cell is able to obtain energy through the breakdown of ... In alcoholic fermentation, such as occurs in brewers yeast and some bacteria, the production of lactic acid is bypassed, and ... Alcoholic fermentation is a process that was known to antiquity. Before 2000 BC the Egyptians apparently knew that crushed ...
Complex process in which sugars, naturally present in grape juice, are transformed into alcohol and carbon dioxide by the action of yeasts.
Thank you for your interest in participating in our sixth annual Austin Fermentation Festival! Please submit your application ... Please provide a brief description of the fermented or fermentation related product(s) you will offer: * ... Have you been a vendor at the Austin Fermentation Festival in the past? * ... In applying to be a 2019 Austin Fermentation Festival Vendor do you understand: * ...
Thank you for your interest in the 6th annual San Diego Fermentation Festival on Sunday, May 3, 2020 in Encinitas! It takes ...
acidogenic fermentation. acetone-butanol fermentation. adsorption fermentation. Ammoniacal fermentation. Zymologist. bacterium ... oxidation-fermentation test. vacuum fermentation. malolactic fermentation. Applejack. sourmash. Zymase. Seagrams 7 Crown. ... See Lactic fermentation. -- Fermentation by an [unorganized ferment ∨ enzyme. Fermentations of this class are purely chemical ... It puts the soul to fermentation and activity. Jer. Taylor.. A univesal fermentation of human thought and faith. C. Kingsley.. ...
What sets her fermentation crocks apart, she says, is the double water lip design that traces its origins to China and the ... What sets her fermentation crocks apart, she says, is the double water lip design that traces its origins to China and the ... Fermentation jars, 10½ inches tall, various colors, $240. www.sarahkersten.com. . Also available at March Pantry, 3075 ... Berkeley potters elegant fermentation jars. Published 1:31 pm PDT, Friday, October 3, 2014 ...
p. 1) ABE fermentation Source:. A Dictionary of Chemical Engineering. Author(s):. Carl Schaschke. Another name for the * ...
Get the right Fermentation Engineer job with company ratings & salaries. 216 open jobs for Fermentation Engineer. ... Fermentation Scientist SUMMARY… SUMMARY: Improve microbial fermentation processes. RESPONSIBILITIES: Scale-down fermentation ... Fermentation Engineer Jobs. Job Title. Employer. Location. Salary. Senior Process Engineer. Ginkgo BioWorks. Boston, MA. $72k-$ ... project phases for the Fermentation process, evolving into a process subject matter expert for the Fermentation area. Main ...
Search for fermentation alcohol at other dictionaries: OneLook, Oxford, American Heritage, Merriam-Webster, Wikipedia. Help ... Definitions of fermentation alcohol: *noun: the intoxicating agent in fermented and distilled liquors; used pure or denatured ...
... cylindro-conical fermentation tanks, each holding approximately 130 barrels. (A barrel is a unit of volume measure, equivalent ... The tank farm: cylindro-conical fermentation tanks, each holding approximately 130 barrels. (A barrel is a unit of volume ...
What is considered a fermentation operations. A fermentation operation means any operation where alcoholic beverages are ... The fermentation sector is a growing industry and an economic driver in the capital region. As part of the normal operation of ... The fermentation sector, as with many other sectors, have specific requirements under a code of practice within the Sewer Use ... Why wastes from fermentation operation are a concern in our stormwater, wastewater and septic systems. Liquid waste from ...
Get higher yields and reliable performance with Novozymes enzymes for biofuel fermentation. ... What is fermentation?. Fermentation is a scientific process that breaks down the sugar found in organic materials. Through a ... Fermentation. With ethanol fuel, every drop counts.. Novozymes biofuel solutions enhance the fermentation process, which means ... The result is a new standard for fermentation performance. When bioenergy producers pair a companion fermentation enzyme blend ...
The grains eat sugar, which will start the fermentation process. After the fermentation the water contains lots of healthy ... The process of fermentation can be used to extend the shelf life of your vegetables, add flavour to your cheeses and even grow ... All bottled up! Another few weeks of secondary fermentation Door: Georgie Sinclair ... new bio-materials . Amsterdam pickling company Lepelboom wants you to join in on the art of fermentation and shares their ...
By understanding the process and mechanism of fermentation,... ... Fermentation has been applied to many areas of human life, ... We can get the metabolites we want by controlling the rate of fermentation and regulate the direction of fermentation. As one ... Moscoviz R, Toledo-Alarcón J, Trably E, Bernet N (2016) Electro-fermentation: how to drive fermentation using electrochemical ... By understanding the process and mechanism of fermentation, more comprehensive and profound cognition of the fermentation may ...
Scientific American is the essential guide to the most awe-inspiring advances in science and technology, explaining how they change our understanding of the world and shape our lives.
  • Acetous, ∨ Acetic , fermentation , a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus or ferment (Mycoderma aceti). (everything2.com)
  • Ammoniacal fermentation , the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. (everything2.com)
  • Fermentation by an [unorganized fermentenzyme . (everything2.com)
  • Fermentations of this class are purely chemical reactions, in which the ferment acts as a simple catalytic agent. (everything2.com)
  • These are fun and informal community classes that give you an opportunity to connect with others while learning some basic skills in fermentation and build your confidence to ferment at home. (eventbrite.com)
  • Mastering Fermentation , the new book from cheese maker and cooking teacher Mary Karlin , is a thorough (and gorgeous) collection of actual recipes for just about any ferment you might want to make at home. (seriouseats.com)
  • While the lactic acid from the fermentation keeps harmful bacteria from growing, it's still essential to follow basic food safety principles like starting with clean dishes and work surfaces and washing hands, as these foods are left to ferment for several days to weeks (and are never cooked or pasteurized). (bamco.com)
  • Awate B, Steidl RJ, Hamlischer T, Reguera G (2017) Stimulation of electro-fermentation in single-chamber microbial electrolysis cells driven by genetically engineered anode biofilms. (springer.com)
  • ProDigest developed the Simulator of the Human Intestinal Microbial Ecosystem (SHIME ® ​), which explores the fermentation profiles of fibres and evaluates their impact on gut microbial composition, including any prebiotic effect. (nutraingredients.com)
  • Approximately 200 microbial air samples were collected at potential emission sites including the laboratory, inoculum tank, fermentation tank, and filtering operation at three enzyme manufacturing facilities. (cdc.gov)
  • The correct level depends on the microbial strain and the fermentation process itself, and it is a matter of experience to know when a new nutrient pulse should be fed into the process. (vaisala.com)
  • The New Yorker's food correspondent gets a lesson in fermentation from the celebrity chef René Redzepi, and brings David Remnick some microbial snacks. (newyorker.com)
  • Germany's Wacker Chemie says it will double its fermentation capacity with the acquisition of SynCo Bio Partners' microbial products and vaccine facility in Amsterdam. (acs.org)
  • In our courses for microbial and animal fermentation you acquire a competent knowledge of the cultivation procedures in production scale. (sartorius.com)
  • French microbiologist Louis Pasteur studied fermentation and its microbial causes. (wikipedia.org)
  • The microbial fermentation occurs in the digestive organs that follow the small intestine: the large intestine and cecum. (wikipedia.org)
  • https://realgoods.com/wooden-fermentation-stomper 3340 NLR - Wooden Fermentation Stomper https://realgoods.com/media/catalog/product/w/o/wooden_fermentation_stomper.jpg 24.95 USD OutOfStock Extract more brine from your fermenting vegetables with this maple wood crock accessory. (realgoods.com)
  • The Sauerkrock is our flagship product, a water-sealed fermentation crock for making fermented vegetables. (jsonline.com)
  • https://realgoods.com/german-style-fermentation-crock 3332 NLR - German Style Fermentation Crock - Assorted Sizes https://realgoods.com/media/catalog/product/g/e/german-style-fermentation-crock.jpg 149.95 USD OutOfStock Whether for preserving or just for the added probiotic value of fermented foods, our crocks will be a lifelong kitchen fixture. (realgoods.com)
  • Each crock is constructed with a watertight cover and gutter that keeps oxygen out while allowing fermentation gases to escape. (realgoods.com)
  • Kimchi, kombucha, miso… it's official, fermentation is one of the hottest food trends around. (rivercottage.net)
  • I can't cite all the studies (although Sandor Katz does in his excellent book " The Art of Fermentation " ), but we know that ferments help with long and short term gut health, make foods more digestible, and improve the nutrient content of foods. (treehugger.com)
  • Starting with a single color and size, they created Humble House , worked with a company in China, and began selling fermentation crocks in 2016. (jsonline.com)
  • Butte, Montana: mile high, mile deep, two miles wide, pH=2.3 Hello Dirk We are working in Pietermaritzburg on solid state fermentation of Trichoderma production as a biocontrol agent. (bio.net)
  • Dairy kefir is supersimple, arguably the simplest of dairy fermentations. (wpr.org)
  • The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. (google.co.uk)
  • Eric Knudson SOM '20, another participant in the intensive, said that he brews kombucha himself and thought the intensive would be an interesting way to learn more about fermentation. (yaledailynews.com)
  • If you're looking to learn more about fermentation, or just need some new recipes, here are some books they suggest! (bookpeople.com)
  • Fermentation of sugar to ethanol and CO 2 can also be done by Zymomonas mobilis , however the path is slightly different since formation of pyruvate does not happen by glycolysis but instead by the Entner-Doudoroff pathway . (wikipedia.org)
  • It was the Virginia native's first foray into the world of fermentation, and he was hooked. (jsonline.com)
  • Research in mice suggests that fermentation of flaxseed fibers in the gut changes the microbiota to improve metabolic health and protect against diet-induced obesity. (news-medical.net)
  • First published in 1901 as the second edition of an original from 1899, this book examines the relations between fermentation and the general metabolic phenomena of living organisms. (cambridge.org)
  • Which metabolic pathway is common in both cellular respiration and fermentation? (reference.com)
  • Georgia State University explains that the metabolic pathway that is common to both cellular respiration and fermentation is anaerobic respiration. (reference.com)
  • Amsterdam pickling company Lepelboom wants you to join in on the art of fermentation and shares their 'Willem' tafelzuur recipe. (mediamatic.net)
  • A loss of sterility during industrial fermentation may have severe consequences to production. (parker.com)
  • This unique access to raw materials used for industrial fermentation directly benefits pharmaceutical and toll manufacturing partners looking for high quality, cost-effective contract fermentation services. (ecmconnection.com)
  • Along with drying and salting, fermentation was a key method of extending the life of foods, allowing them to be available, and eaten safely, in times of scarcity or seasonal nonavailability. (encyclopedia.com)
  • According to Wayman, he began experimenting with fermentation and fermented foods almost 15 years ago. (yaledailynews.com)
  • Fermentation is now understood to be an ideal vehicle for the production of highly nutritious and long-term stable foods with unique flavors, textures, and aromas. (mtsu.edu)
  • The explosive growth of the fermented foods and fermentation-derived energy over the last 20 years indicate significant potential for employment of graduates with the proposed degree. (mtsu.edu)
  • Fermentation has the capability to produce probiotic compounds in foods, as well as convert sugars into acids that are "much better for us," Johnston said. (mtsu.edu)
  • https://www.ehow.co.uk/info_8377513_there-buffers-fermentation.html. (ehow.co.uk)
  • As one of the important components of modern biotechnology, fermentation engineering has been widely used in areas including food, pharmaceutical, energy, chemical industries, and environmental protection. (springer.com)
  • Fermentation is one of the oldest known food preservation techniques. (encyclopedia.com)
  • Fermentation is often the key to the safe, enjoyable consumption of perishable food materials, as it changes their composition, flavor, and texture. (encyclopedia.com)
  • The final session, titled "Fermentation and Community," featured three local business owners who spoke about their experiences with cooking food and fermentation. (yaledailynews.com)
  • For the third time in a row, Mediamatic organised a food festival which was totally dedicated to the art of fermentation. (mediamatic.net)
  • The aim of this course is to develop and actualize the knowledge about food fermentation with a focus on the newest scientific insights regarding functionality, control and omics. (wur.nl)
  • If you didn't snag tickets to LA Street Food Fest, consider this: the Los Angeles Fermentation Festival, a celebration of all things fermented. (timeout.com)
  • In an effort to educate the public about fermentation and sustainable food, artist and educator Tara Whitsitt founded Fermentation on Wheels more than four years ago and has traveled more than 24,000 miles holding workshops and culture exchanges. (wpr.org)
  • Join us as we talk tp Whitsitt, author of "Fermentation on Wheels: Road Stories, Food Ramblings, and 50 Do-It-Yourself Recipes," to learn about her experiences. (wpr.org)
  • Kayley says fermentation science is used in everyday life from pharmaceuticals to making food products. (mtsu.edu)
  • The B.S. in Fermentation Science addresses both the current, pressing needs of local industry and creates new opportunities for highly trained food industry specialists who could transition from one type of fermented food industry to another. (mtsu.edu)
  • Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. (google.co.uk)
  • NOTE: Remember the curds, or byproduct of milk fermentation by L. bacilli, are great food. (pearltrees.com)
  • Thank you for your interest in the 6th annual San Diego Fermentation Festival on Sunday, May 3, 2020 in Encinitas! (google.com)
  • Butyric fermentation , the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. (everything2.com)
  • One study has even shown that the pesticides used in non-organic farming can be neutralized through fermentation. (treehugger.com)
  • The basic mechanism for fermentation remains present in all cells of higher organisms. (wikipedia.org)
  • Fermentation is achieved by somewhat different chemical sequences in different species of organisms. (factmonster.com)
  • You'll work hand in hand with Ginkgo fermentation engineers to verify that Ginkgo organisms perform to spec for… rewarding it is to work with engineers from all walks of life. (glassdoor.com)
  • AbbVie's contract fermentation services span many organisms, stages, industries and production volumes. (ecmconnection.com)
  • MTSU's new Fermentation Science major is the first degree program of its type in Tennessee and rare in the Southeast region. (mtsu.edu)
  • The business also serves as the location of MTSU's fermentation and sensory labs, which provides a place for blind testing, tasting and smelling activities. (mtsu.edu)
  • The business will also serve as the location of MTSU's new fermentation lab and sensory lab-a kind of "psychological space" highlighted by blind testing, tasting, and smelling activities. (mtsu.edu)
  • However, more exotic compounds can be produced by fermentation, such as butyric acid and acetone . (wikipedia.org)