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Search Results: 1 - 10 of 2291 matches for " Fermentation "
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Influence of Salt Concentration on Histamine Formation in Fermented Tuna Viscera (Dayok)  [PDF]
Jesebel R. Besas, Erlinda I. Dizon
Food and Nutrition Sciences (FNS) , 2012, DOI: 10.4236/fns.2012.32029
Abstract: The formation of histamine in fermented tuna (Thunnus albacares) viscera (dayok) at different salt concentrations (10%, 17.5% and 25%) for 7 days at ambient temperature was investigated. Effect on chemical and microbiological changes on tuna viscera were monitored. Results demonstrated that the levels of pH, lactic acid, amino nitrogen and total volatile base nitrogen (TVB-N) increased as time of dayok fermentation progressed. The total plate count and lactic acid bacteria count decreased with increasing salt concentration. Histamine levels decreased during fermentation as salt concentration increased. Histamine levels above FDA standard limit of 50 ppm are formed at low salt concentration (10%) with a total plate count of 107 cfu/g. Results revealed that application of salt concentration greater than 17% can minimize the formation of histamine.
Using Magnetic Nanoparticles to Eliminate Oscillations in Saccharomyces cerevisiae Fermentation Processes  [PDF]
Lakshmi N. Sridhar
Journal of Sustainable Bioenergy Systems (JSBS) , 2012, DOI: 10.4236/jsbs.2012.23004
Abstract: This article provides computational evidence to show that functionalized magnetic nanoparticles can eliminate the wasteful oscillatory behavior in fermentation processes involving Saccharomyces cerevisiae. There has been a consi-derable amount of work demonstrating the existence of oscillations in fermentation processes. Recently Reference [1] computationally demonstrated very simple strategies to eliminate the oscillations in the fermentation process. In the case of the of the Saccharomyces cerevisiae fermentation process it was shown that the addition of a little bit of oxygen would be successful in eliminating the oscillation causing Hopf bifurcations. The work of [2,3] demonstrated that oxygen mass transfer could be enhanced by using functionalized magnetic nanoparticles. The aim of this work is to incorporate the model used by [3] regarding the enhancement of oxygen mass transfer in the cybernetic Jones Kompala model [4] describing the dynamics of the Saccharomnyces cerevisiae fermentation process and demonstrate that using the functionalized magnetic nanoparticles can by altering the mass transfer coefficient actually succeed in eliminating the oscillatory behavior that plagues the Saccharomyces cerevisiae fermentation process. This occurs because the oscillation causing Hopf bifurcations are sensitive to the amount of input oxygen and increasing the oxygen mass transfer coefficient causes the disappearance of the Hopf bifurcation points.
Influence of Several Fermentation on Seaweed Waste of Feed  [PDF]
Xiaohui Liu, Shu-Ping Zhang, Ling Han, Yue Li
Journal of Sustainable Bioenergy Systems (JSBS) , 2012, DOI: 10.4236/jsbs.2012.24016
Abstract: This paper focuses on several factors on the effects of fermented seaweed feed, and obtains the optimal fermentation process through the analysis of nutrients. Through the experiment we can get, Seaweed waste fermented the best feed when adding 1% of microbial agents and 0.5% of corn powder, fermenting for 15 days.
Fermentation of the Straw Material Paja Brava by the Yeast Pichia stipitis in a Simultaneous Saccharification and Fermentation Process  [PDF]
Cristhian Carrasco, Henrique Baudel, Christian Roslander, Mats Galbe, Gunnar Lidén
Journal of Sustainable Bioenergy Systems (JSBS) , 2013, DOI: 10.4236/jsbs.2013.32014

Paja Brava is a native South American grass with a high carbohydrate content. In the current work, the potential of using this feedstock for ethanol production using a simultaneous saccharification and fermentation (SSF) process with the xylose-fermenting yeast Pichia stipitis (Scheffersomyces stipitis) CBS6054 was investigated. The straw material was subjected to SO2 catalyzed steam pretreatment at 200°C and 5 min residence time, which resulted in a solubilization of pentose sugars (mainly xylose) of 64% with only minor amounts of degradation products. The obtained material, including the pretreatment liquid, was subsequently hydrolyzed and fermented in an SSF process at microaerobic conditions using either a batch or a fed-batch process at a total water-insoluble solids loading of 10%. Overall yields of ethanol based on all available sugars of 0.24 g/g and 0.27 g/g were obtained for batch and fed-batch mode of operation, respectively. The higher yield in the fed-batch process coincided with a higher degree of conversion of the sugars in the liquid medium, in particular of arabinose, for which the conversion was doubled (from 48% to 97%).

Global Optimization of Continuous Fermentation Involving Zymomonas mobilis  [PDF]
Lakshmi N. Sridhar
Journal of Sustainable Bioenergy Systems (JSBS) , 2013, DOI: 10.4236/jsbs.2013.31008

Global steady-state optimization of Zymomonas mobilis fermentation process problems is performed to demonstrate the existence of multiple optimum solutions necessitating the use of a global optimization strategy. It is shown that the steady-state equations for the Zymomonas mobilis fermentation process can be reduced to a single equation which when used as a constraint results in yielding only one optimum solution, the global one.

Cellulosic ethanol and its co-products from different substrates, pretreatments, microorganisms and bioprocesses: A review  [PDF]
Fabiano Avelino Gon?alves, Eliana J. Sanjinez-Argandona, Gustavo Graciano Fonseca
Natural Science (NS) , 2013, DOI: 10.4236/ns.2013.55077
Abstract: Cellulosic ethanol involves the following production steps: physical and/or chemical pretreatment, biological treatment, fermentation and distillation. First three steps are also the bottlenecks for the production of cellulosic ethanol and its co-products. Their production still pose some difficulties in terms of pretreatment, the high cost of enzymes for substrate hydrolysis, the formation of inhibitory compounds in the hydrolyzate, the lack of efficient and viable microorganisms for industrial fermentation of hexose and pentose among others. The solution or minimization of these difficulties may lead to numerous socio-environmental, political, and economic advantages for cellulosic ethanol production. This paper highlights the potential of different substrates, pretreatments, microorganisms and bioprocesses for cellulosic ethanol production.
Traditional Mead “Bessoudioury” from Senegal: Process and Characterization  [PDF]
Oumar Ibn Khatab Cisse, Bou Ndiaye, Papa Guedel Faye, Nicolas Cyrille Ayessou, Mathieu Gueye, Mady Cisse, Codou Mar Diop
Food and Nutrition Sciences (FNS) , 2018, DOI: 10.4236/fns.2018.912103
Abstract: Mead is a beverage obtained by alcoholic fermentation of honey, with an ethanol content of 8% to 18% by volume. In Africa, mead manufacturing methods rely on heating honey and adding extracts of fruits, herbs or spices. “Bessoudioury” mead is then prepared according to the traditional process of the Bassari and Bedick peoples of Kedougou (Senegal). This work on “Bessoudioury” aims to describe and characterize the manufacturing processes. It was also to evaluate the chemical and microbiological characteristics. The study focused on three Kedougou production sites. The manufacturing process of “Bessoudioury” includes a honey heating, a formulation step by adding wine of either Borassus aethiopicum Mart. or Elaeis guineensis. This step is followed by a fermentation’s one during two days. Wine is considered as the essential sources of yeasts for the production of alcohol. “Bessoudioury” has an ethanol content of 8% (v/v). Moulds and Streptococcus were not detected in this mead. According to its polyphenols content, this mead has a nutritional interest, but the process deserves to be reviewed to preserve nutrients.
A Case Study of Gut Fermentation Syndrome (Auto-Brewery) with Saccharomyces cerevisiae as the Causative Organism  [PDF]
Barbara Cordell, Justin McCarthy
International Journal of Clinical Medicine (IJCM) , 2013, DOI: 10.4236/ijcm.2013.47054

Gut Fermentation Syndrome also known as Auto-Brewery Syndrome is a relatively unknown phenomenon in modern medicine. Very few articles have been written on the syndrome and most of them are anecdotal. This article presents a case study of a 61 years old male with a well documented case of Gut Fermentation Syndrome verified with glucose and carbohydrate challenges. Stool cultures demonstrated the causative organism as Saccharomyces cerevisiae. The patient was treated with antifungals and a low carbohydrate diet and the syndrome resolved. Helicobacter pylori was also found and could have been a possible confounding variable although the symptoms resolved post-treatment of the S. cerevisiae.

Silage Additives: Review  [PDF]
Melkamu Bezabih Yitbarek, Birhan Tamir
Open Journal of Applied Sciences (OJAppS) , 2014, DOI: 10.4236/ojapps.2014.45026
Abstract: Silage making process can be explained very simply, it is actually very complex and dependant on many factors, such as the natural microbial population, harvesting conditions and the sugar content of the forage. Consequently, silage quality can be very variable and the only way to effectively control the fermentation process is to use an additive. Additives are natural or industrial products added in rather large quantities to the forage or grain mass. Additives control or prevent certain types of fermentation, thus reducing losses and improving silage stability. In order to assist in the fermentation process, various silage additives have been used to improve the nutrient and energy recovery in silage, often with subsequent improvements in animal performance. The purpose for applying additives to the silage is to ensure that the growth of lactic bacteria predominates during the fermentation process, producing lactic acid in quantities high enough to ensure good silage. Therefore this review is made to focus on some practical aspects of the fermentation process and the uses of some common silage additives that include microbial inoculants, enzymes, and propionic acid.
Cellulase Production by Endophytic Strains of Trichoderma reesei from Baccharis dracunculifolia D. C. (Asteraceae)  [PDF]
Sideney Becker Onofre, Taismara Bonfante, Zípora Morgana Quinteiro dos Santos, Marielly Coradin de Moura, Aline Filakowski Cardoso
Advances in Microbiology (AiM) , 2014, DOI: 10.4236/aim.2014.45034
Abstract: Cellulases are enzymes responsible for the degradation of cellulose, the major compound in plant cells. Cellulose is a polysaccharide composed of several glucose units linked together by chemical bonds. Cellulases, such as endoglucanases, beta-glucosidase and exoglucanases, break the chemical bonds between the glucose units. Fungi, including the endophytic species, can be great cellulase producers. This study aimed to evaluate cellulase production by four endophytic strains of Trichoderma reesei semi-solid media containing sugarcane bagasse, supplemented or not with salts. Two fermentations were carried out for 43 days. Samples were taken every seven days to obtain production peaks. The enzymes were characterized by their optimum pH and temperature of activity and stability upon incubation in the presence of ions, pH and temperature variations. The results showed that the endophytic strains FB1, FB2, FB3 and FB4 of Trichoderma reesei produce cellulases in a sugarcane bagasse medium, supplemented or not with salts, at pH 5.5 and 30°C. The supplemented medium proved to be more appropriate to induce cellulase production after 29 days of fermentation, with FB4 having the best yield: 16.32 ± 2.65 IU/gram of fermented substrate.
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