Search results for "fermentation"

Energy Transduction in Anaerobic Bacteria

2013

Anaerobic or facultatively anaerobic bacteria are able to grow in the absence of molecular oxygen by fermentation, anaerobic respiration, anoxygenic photosynthesis, and some other membrane-dependent reactions. Fermentation uses substrate-level phosphorylation for adenosine diphosphate phosphorylation, whereas the other processes rely on the formation of a H + or Na + potential over the membrane and a membrane-potential-driven ATP synthase. In growth reactions providing only a small free energy change, the latter reactions and use of a membrane potential is the preferred mechanism for energy conservation. Fermentation reactions supply products of biotechnological interest like short chain fa…

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybr…

2008

The effects of temperature, pH and sugar concentration (50% glucose + 50% fructose) on the growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the hybrid strain S. cerevisiae × S. kudriavzevii W27 were studied by means of response surface methodology based in a central composite circumscribed design. Lag phase could not be properly modelled in the wine model system, where yeasts started the fermentation in few hours after inoculation. In the case of the maximum specific growth rate (μ max), the temperature was the most important variable for three yeasts, although the effects of sugar concentration (in T73 and W27) and pH (W27 and 1802) were also significan…

Comparison of simultaneous saccharification and fermentation and separate hydrolysis and fermentation processes for butanol production from rice straw

2020

Abstract Rice straw (RS) is one of the lignocellulosic wastes with the highest global production. The main objective of this study was to maximise the butanol production by Clostridium beijerinckii DSM 6422 from RS pretreated by microwave-assisted hydrothermolysis. Two different fermentation strategies were compared: separate hydrolysis and fermentation (SHF, two-step process) and simultaneous saccharification and fermentation (SSF, one-step process). In parallel, the variables that significantly affected the butanol production were screened by using fractional factorial designs. Butanol concentration and productivity at 48 h were, respectively, 8% and 173% higher in SSF than in SHF. A one-…

Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

2013

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Current Developments in Industrial Fermentation Processes

2021

Chronological development of element concentrations in grapes during growth and ripeness and during fermentation of must determined by instrumental n…

2014

Abstract The chronological development of element concentrations during growth and ripeness of grapes described in the literature has only been concerned with the macro elements Mg, K, and Ca. Concentrations of trace elements in must are only described as a snapshot at the end of the ripeness. Therefore, the motivation for the present work was to accompany the growth and the ripening process of grapes successively by systematically determining element concentrations in grapes of Riesling and Cabernet Sauvignon by neutron-activation analyses. While for a number of elements, the concentrations in the grapes increased as a function of grape development (e.g., Na, K, Rb, Al), other concentratio…

Mise en évidence d'une production de protéases exocellulaires par les levures au cours de la fermentation alcoolique du moût de raisin

1980

<p style="text-align: justify;">La durée d'activité très limitée dans le temps des protéases du raisin est confirmée en vinification en blanc, mais une nouvelle activité protéolytique peut être caractérisée à 37 °C et à pH 3,7 dans le moût au cours de la fermentation alcoolique.</p><p style="text-align: justify;">Cette activité doit être attribuée à des protéases exocellulaires libérées dans le milieu des levures. Parmi les souches essayées <em>S. bayanus</em> a une activité protéolytique plus importante que <em>S. cerevisiae</em>, ce qui se traduit par l'obtention de vins plus riches en azote soluble, donc plus stables du point de vue protéique et …

Biochemical aspects of stuck and sluggish fermentation in grape must

1998

Recently a number of studies have focused on the factors responsible for the occurrence of stuck and sluggish fermentations. Results from these studies indicate that together with nutritional deficiencies and inhibitory substances, technological practices could lead to such situations. This review explains, from a biochemical point of view, the influence of nutritional deficiencies, inhibitory substances and technological practices on yeast cell development and physiology and the fermentation process.

Evidence in the formation of conjugated linoleic acids from thermally induced 9t12t linoleic acid: a study by gas chromatography and infrared spectro…

2009

Accepted version of article published in the journal: Chemistry and Physics of Lipids. Published version available on Science Direct: http://dx.doi.org/10.1016/j.chemphyslip.2009.07.002 Thermally induced isomerisation leading to the formation of conjugated linoleic acids (CLAs) has been observed for the first time during the thermal treatment of 9t12t fatty acid triacylglycerol, and methyl ester. Fifteen microlitre portions of the triacylglycerol sample containing 9t12t fatty acid (trilinoelaidin) were placed in micro glass ampoules and sealed under nitrogen, then subjected to thermal treatment at 250 degrees C. The glass ampoules were removed at regular time intervals, cut open, and the co…

Modeling of continuous Ph-stat stirred tank reactor withLactococcus lactisssp.lactisbv.diacetylactisimmobilized in calcium alginate gel beads

1995

A dynamic diffusion-reaction-growth model is proposed for the study of lactic fermentation, the bioconversion of citric acid, and cell release in an immobilized cell reactor [pH-stat continuous stirred tank-reactor (CSTR)]. The model correctly simulates the onset of fermentation and colonization of the gel, followed by the steady state. External diffusion is nonlimiting and internal diffusion is limited by high cell densities at the periphery of the gel beads. Lactose-citrate cometabolism in the gel is related to the distribution of active included biomass within the gel and to gradients of substrates (lactose, citrate) and products (lactate, pH) in the beads. The utilization of lactose is …