Search results for "fermentation proce"
showing 7 items of 7 documents
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
2020
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…
Using neural networks to obtain indirect information about the state variables in an alcoholic fermentation process
2020
This work provides a manual design space exploration regarding the structure, type, and inputs of a multilayer neural network (NN) to obtain indirect information about the state variables in the alcoholic fermentation process. The main benefit of our application is to help experts reduce the time needed for making the relevant measurements and to increase the lifecycles of sensors in bioreactors. The novelty of this research is the flexibility of the developed application, the use of a great number of variables, and the comparative presentation of the results obtained with different NNs (feedback vs. feed-forward) and different learning algorithms (Back-Propagation vs. Levenberg&ndash
Differential Gene Expression and Allele Frequency Changes Favour Adaptation of a Heterogeneous Yeast Population to Nitrogen-Limited Fermentations
2020
Alcoholic fermentation is fundamentally an adaptation process, in which the yeast Saccharomyces cerevisiae outperforms its competitors and takes over the fermentation process itself. Although wine yeast strains appear to be adapted to the stressful conditions of alcoholic fermentation, nitrogen limitations in grape must cause stuck or slow fermentations, generating significant economic losses for the wine industry. One way to discover the genetic bases that promote yeast adaptation to nitrogen-deficient environments are selection experiments, where a yeast population undergoes selection under conditions of nitrogen restriction for a number of generations, to then identify by sequencing the …
Potential of an exploitation of acid-tolerant antimicrobial microorganisms evolving enzyme systems for the utilization of dairy by-products and ligno…
2016
Introduction Bioproduction of optically pure lactic acid (LA) has roused interest in the recent years due to its potential application in a wide range of fields, and there is a significant interest to further development of sustainable and cost-effective process. However, the efficient utilization of agro-industrial wastes for LA production still causes considerable challenges. The biotechnological LA production within the targeted cost still required the development of high-performance LA-producing microorganisms and the lowering of the costs of raw materials and fermentation process. Cheap biomass, such as starchy and cellulosic agricultural residues or by-products from the food industry,…
Sustainable Method Using Filtering Techniques for a Fermentation Process State Estimation
2020
Winemaking is concerned about sustainable energy availability that implies new methods for process monitoring and control. The aim of this paper is to realize a comparative analysis of the possibilities offered using estimation techniques, balances, and filtering techniques such as the Kalman filter (KF) and the extended Kalman filter (EKF), to obtain indirect information about the alcoholic fermentation process during winemaking. Thus, an estimation solution of the process variables in the exponential growing phase is proposed, using an extended observer. In addition, two estimation solutions of this process with the EKF and an estimation of the decay phase of the fermentation process are …
A Knowledge-Based System as a Sustainable Software Application for the Supervision and Intelligent Control of an Alcoholic Fermentation Process
2020
One goal of specialists in food processing is to increase production efficiency in accordance with sustainability by optimising the consumption of raw food materials, water, and energy. One way to achieve this purpose is to develop new methods for process monitoring and control. In the winemaking industry, there is a lack of procedures regarding the common work based on knowledge acquisition and intelligent control. In the present article, we developed and tested a knowledge-based system for the alcoholic fermentation process of white winemaking while considering the main phases: the latent phase, exponential growth phase, and decay phase. The automatic control of the white wine&rsquo