fermentation

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To develop a predictive model of the effect of enzyme addition on the biogas yield of a given fermentation process.
Changing in pH during the fermentation process greatly affects the production of P(3HB) in the bacteria cell.
Each fermentation process began with the addition of cushion brines (18-20 inches deep) to the tanks to minimize damage as the cucumbers were added.
TABLE I KINETIC PARAMETERS VALUE OF Gracilaria chilensis FERMENTATION PROCESSES WITH Saccharomyces cerevisiae Fermentation Parameters processes A B C Initial sugar concentration (g x [l.sup.-1]) 40 30 20 Initial yeast biomass concentration 1.7 1.7 1.7 (g x [l.sup.-1]) Final yeast biomass concentration 11.87 18.01 18.8 (g x [l.sup.-1]) Ethanol production (g x [l.sup.-1]) 2.3 3.8 8.9 Maximum specific growth rate: [[mu].sub.max] 0.47 0.44 0.29 ([h.sup.-1]) Substrate saturation constant: Ks 15.19 4.55 1.07 (g x [l.sup.-1]) Biomass yield (Yx/s) 0.39 0.63 0.90 Product yield (Yp/s) 0.08 0.15 0.47 [[mu].sub.max]: maximal specific growth rate ([h.sup./1]), Ks: substrate concentration (g x [l.sup./1]), Yx/s: yield g S.
The lignocellulosic biomass have been reported as viables substrates for biohydrogen production through dark fermentation process due to their abundance.
Moisture and oxygen are essential elements for the fermentation process so having as much moisture as possible remain internally within the leaves is beneficial to the reaction.
Currently, the wastewater from the fermentation process is discarded and it is considered an effluent with high chemical and biochemical oxygen demand (COD and BOD, respectively).
"The state of the art fermentation and freeze drying plant provides a continuous fermentation process for our market leading silage additive; it will ensure bacteria are harvested at the optimum time of growth phase to maximise their effectiveness on forage.
Specifically, Natrucan dissolves parts of the cell wall of the bad bacteria during the fermentation process. Now unprotected, these bacteria are immediately killed by the acid environment in the fermentation vat.
Because of the fermentation process, kombucha can have very low levels of alcohol; the established limit is 0.5%, but in 2013 bottles were pulled from store shelves because some contained significantly more.
Appropriate microorganisms selection is the base of a successful fermentation process. Numerous bacterial strains which are suitable to produce bio-butyric acid are mainly isolated from waste water excess sludge soil contaminated dairy and food products meats and animal digestive systems.
Optimising the fermentation process by selecting a set of optimal factors at various stages of the process is a difficult task that requires many experiments.