Bibliografías temáticas / Liquid-Liquid fermentation

Índice

  1. Artículos de revistas
  2. Tesis
  3. Libros
  4. Capítulos de libros
  5. Actas de conferencias

Literatura académica sobre el tema "Liquid-Liquid fermentation"

Autor: Grafiati
Publicado: 25 de mayo de 2024

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros

Elija tipo de fuente:

Consulte las listas temáticas de artículos, libros, tesis, actas de conferencias y otras fuentes académicas sobre el tema "Liquid-Liquid fermentation".

Junto a cada fuente en la lista de referencias hay un botón "Agregar a la bibliografía". Pulsa este botón, y generaremos automáticamente la referencia bibliográfica para la obra elegida en el estilo de cita que necesites: APA, MLA, Harvard, Vancouver, Chicago, etc.

También puede descargar el texto completo de la publicación académica en formato pdf y leer en línea su resumen siempre que esté disponible en los metadatos.

Artículos de revistas sobre el tema "Liquid-Liquid fermentation"

1

Pérez Ávila, Alan D., Sneyder Rodríguez-Barona y Javier Fontalvo-Alzate. "Molecular toxicity of potential liquid membranes for lactic acid removal from fermentation broths using Lactobacillus casei ATCC 393". DYNA 85, n.º 207 (1 de octubre de 2018): 360–66. http://dx.doi.org/10.15446/dyna.v85n207.72374.

Texto completo
Resumen
Toxic effects of extractants and carriers of specific microorganisms must be taken into account before using them with hybrid fermentation processes that are combined with liquid membranes or liquid-liquid extraction. In the current research three extractants (trioctylamine, tri-iso-octylamine and Aliquat 336), three diluents (dodecane, dodecanol, and oleyl alcohol) and two mixtures (extractant/diluent) were tested for molecular toxicity on the bacteria Lactobacillus casei ATCC 393 as potential components of a liquid membrane or a liquid-liquid extraction process for lactic acid removal in an intensified fermentation process. Glucose consumption, lactic acid production, and cell growth were used as toxicity indicators. Physical properties of extractants and diluents were related to the molecular toxicity on the microorganism. These results show that mixtures of tri-iso-octylamine/dodecane and trioctylamine/dodecane at a proportion of 1:9 v/v have great potential to be used in liquid membranes or liquid-liquid extraction processes on hybrid fermentations with Lactobacillus casei ATCC 393.
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Wu, Pengyu, Jing An, Liang Chen, Qiuyan Zhu, Yingjun Li, Yuxia Mei, Zhenmin Chen y Yunxiang Liang. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations". Microorganisms 8, n.º 11 (26 de octubre de 2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

Texto completo
Resumen
The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen y Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation". Microorganisms 9, n.º 9 (14 de septiembre de 2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

Texto completo
Resumen
Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation after spray drying and cold air drying. However, the tolerance of bacterial cells obtained from liquid-state fermentation to acid stress was significantly higher than that from solid-state fermentation. The analysis at physiological level indicated that under acid stress, cells from liquid-state fermentation displayed a more solid and complete membrane structure, higher cell membrane saturated fatty acid, more stable intracellular pH, and more stable activity of ATPase and glutathione reductase, compared with cells from solid-state fermentation, and these physiological differences led to better tolerance to acid stress. In addition, transcriptomic analysis showed that in the cells cultured from liquid-state fermentation, the genes related to glycolysis, inositol phosphate metabolism, and carbohydrate transport were down-regulated, whereas the genes related to fatty acid synthesis and glutamate metabolism were upregulated, compared with those in cells from solid-state fermentation. In addition, some genes related to acid stress response such as cspA, rimP, rbfA, mazF, and nagB were up-regulated. These findings provide a new perspective for the study of acid stress tolerance of L. paracasei Zhang and offer a reference for the selection of fermentation methods of LAB production.
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

van Holst Pellekaan, Nicholas, Michelle E. Walker, Tommaso L. Watson y Vladimir Jiranek. "‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System". Fermentation 7, n.º 4 (24 de septiembre de 2021): 205. http://dx.doi.org/10.3390/fermentation7040205.

Texto completo
Resumen
When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate sample density sufficient to assess enough candidates to be considered even medium throughput. Two robotic platforms have been developed that address these technological shortfalls. Both are built on commercially available liquid handling platforms fitted with custom labware. Results are presented detailing fermentation performance as compared to current best practice, i.e., shake flasks fitted with airlocks and sideports. The ‘TeeBot’ is capable sampling from 96 or 384 fermentations in 100 mL or 30 mL volumes, respectively, with airlock sealing and minimal headspace. Sampling and downstream analysis are facilitated by automated liquid handling, use of 96-well sample plate format and temporary cryo-storage (<0 °C).
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Setford, Patrick, David Jeffery, Paul Grbin y Richard Muhlack. "Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions". Molecules 24, n.º 1 (26 de diciembre de 2018): 73. http://dx.doi.org/10.3390/molecules24010073.

Texto completo
Resumen
The colour of red wine is largely determined by the concentration of anthocyanins that are extracted from grape skins during fermentation. Because colour is a key parameter in determining the overall quality of the finished product, understanding the effect of processing variables on anthocyanin extraction is critical for producing a red wine with the desired sensorial characteristics. In this study, the effect of convective conditions (natural and forced) on the mass transfer properties of malvidin-3-glucoside (M3G) from pre-fermentative grape solids was explored at various liquid phase conditions representing stages of fermentation. A mathematical model that separates solid and liquid phase mass transfer parameters was applied to experimental extraction curves, and in all cases, provided a coefficient of determination exceeding 0.97. Calculated mass transfer coefficients indicated that under forced convective conditions, the extraction process was controlled by internal diffusion whereas under natural convection, both internal diffusion and liquid-phase mass transfer were relevant in determining the overall extraction rate. Predictive simulations of M3G extraction during active fermentation were accomplished by incorporating the current results with a previously developed fermentation model, providing insight into the effect of a dynamic liquid phase on anthocyanin extraction.
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Hovorukha, V. M. "TWO-STAGE DEGRADATION OF SOLID ORGANIC WASTE AND LIQUID FILTRATE". Biotechnologia Acta 14, n.º 4 (agosto de 2021): 70–79. http://dx.doi.org/10.15407/biotech14.04.070.

Texto completo
Resumen
The accumulation of solid and liquid organic waste requires their treatment to develop energy biotechnologies and prevent environment pollution. Aim. The goal of the work was to study the efficiency of the purification of the filtrate from dissolved organic compounds by aerobic oxidation and methane fermentation. Methods. The standard methods were used to determine рН and redox potential (Eh), the gas composition, the content of short-chain fatty acids, the concentration of dissolved organic compounds counting to the total сarbon. The efficiency of two types of microbial metabolism for the degradation of soluble organic compounds of filtrate was compared. Results. The aerobic oxidation was established to provide 1.9 times more efficient removal of dissolved organic compounds, compared with the anaerobic methane fermentation. However, it provided CH4 yield 1 L/dm3 of filtrate (сarbon concentration — 1071 mg/L). The necessity to optimize the methods for purifying filtrate to increase the efficiency of the process was determined. Conclusions. The obtained results will be the basis to develop complex biotechnology providing not only the production of environmentally friendly energy H2 via the fermentation of solid food waste, but also the purification of filtrate to solve the ecological and energy (CH4 production) problem of society.
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Gyamerah, Michael y John Glover. "Production of Ethanol by Continuous Fermentation and Liquid-Liquid Extraction". Journal of Chemical Technology & Biotechnology 66, n.º 2 (junio de 1996): 145–52. http://dx.doi.org/10.1002/(sici)1097-4660(199606)66:2<145::aid-jctb484>3.0.co;2-2.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Zautsen, R. R. M., F. Maugeri-Filho, C. E. Vaz-Rossell, A. J. J. Straathof, L. A. M. van der Wielen y J. A. M. de Bont. "Liquid-liquid extraction of fermentation inhibiting compounds in lignocellulose hydrolysate". Biotechnology and Bioengineering 102, n.º 5 (1 de abril de 2009): 1354–60. http://dx.doi.org/10.1002/bit.22189.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Dadgar, Ali M. y Gary L. Foutch. "Improving the Acetone-Butanol Fermentation Process With Liquid-Liquid Extraction". Biotechnology Progress 4, n.º 1 (marzo de 1988): 36–39. http://dx.doi.org/10.1002/btpr.5420040107.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Hayati, Nur. "PEMANFAATAN LIMBAH CAIR TEMPE MENGGUNAKAN BAKTERI Pseudomonas sp DALAM PEMBUATAN PUPUK CAIR". JURNAL TECHLINK 2, n.º 2 (2 de octubre de 2023): 45–51. http://dx.doi.org/10.59134/jtnk.v2i2.495.

Texto completo
Resumen
This study aims to analyze the differences in the length of fermented tempeh wastes using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, nutrient content (Nitrogen) contained in tempeh liquid waste fermentation using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, the number of bacteria in tempe liquid waste fermentation by using Pseudomonas sp bacteria in making liquid fertilizer. Quantitative methods, types of experimental research and observations with the aim of knowing the effect of fermentation time on the liquid fertilizer produced. The fermentation time used is, 0, 7 14. days while the volume of bacteria is 200 ml. The mathematical model of the factorial design trial design with 2 replications used is as follows, Mattjik and Sumertajaya (2000), conducted at the ITI Microbiology Laboratory Technical Implementation Unit on Jl. Raya PUSPITEK Serpong-Tangerang Selatan, from the beginning of sampling until the end of the check, starts from May to June 2018. The object of this research is the liquid waste of tempe derived from the results of boiling tempeh. In this study, the pH, nitrogen and total bacteria were seen before and after adding bacteria by fermentation. The results showed: (a) tempe liquid waste can be used as raw material for the manufacture of high-quality liquid organic fertilizer in accordance with the quality standard provisions (POC) with the addition of Pseudomonas sp in the fermentation method, (b) the increase in N content in this study was 1.52%, which is from the level of 0.56% pure urine after fermentation of N content to 2.08%.
Los estilos APA, Harvard, Vancouver, ISO, etc.
Más fuentes

Tesis sobre el tema "Liquid-Liquid fermentation"

1

Pursell, Mark Robert. "The effect of fermentation broth components and added compounds on mass transfer during liquid-liquid extraction". Thesis, Imperial College London, 2002. http://hdl.handle.net/10044/1/8501.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Liu, Michael Li Yu. "Fermentation of hemicellulose rich liquid fractions derived from steam pretreated softwoods". Thesis, University of British Columbia, 2010. http://hdl.handle.net/2429/25480.

Texto completo
Resumen
One of the main challenges in the bioconversion of lignocellulosics into bioethanol is to maximize the recovery of hemicellulosic sugars while increasing ethanol production through fermentation of these sugars. Steam pretreatment of Douglas-fir (DF) and Lodgepole pine (LPP) at a severity factor of logR₀ = 3.64 resulted in water soluble fractions (WSFs) containing monomeric hexose sugars up to 86 g/L. The crude WSFs were not fermentable by four yeast strains: T₁ and T₂ (spent sulfite liquor adapted strains), Y1528 (haploid strain that preferentially ferment galactose first) and BY4742 (haploid laboratory strain). Dilution of fermentation inhibitors in crude WSFs led to appreciable improvements in their fermentability, especially by the SSL-adapted yeast strain T₂. The four yeast strains were tested against several model furan and phenolic compounds to examine their tolerance to these fermentation inhibitors. All four yeast strains produced comparable ethanol productivity when 3 g/L of HMF or 0.8 g/L of furfural were added to medium containing 2% glucose. However, T₁ and T₂ exhibited higher ethanol productivity compared to Y1528 and BY4742 when 5 g/L of 4-hydroxybenzoic acid and 5 g/L of vanillic acid were added to media as supplements. This provides evidence that the robustness of SSL-adapted T₁ and T₂ yeast strains probably originates from their tolerance to certain phenolic compounds. Overliming improved ethanol production from Douglas-fir 1 (DF1) WSF by T₂ from 1.7 g/L to 13 g/L. When DF1 WSF was spiked with glucose up to 100 g/L, it produced ethanol yields similar to that of the glucose reference fermentation media. Since it is not practical to spike WSF with glucose in an industrial process, we investigated the applicability of separate hydrolysis and fermentation (SHF) and hybrid hydrolysis and fermentation (HHF) with the whole slurry to achieve higher initial fermentable sugar concentration. SHF of combined WSF and hydrolysates recovered after enzymatic hydrolysis of water insoluble fraction (WIF) by T₂ produced up to 90% ethanol yield. HHF produced ethanol concentrations comparable to those of SHF with or without overliming. This result indicated that SHF and HHF of the whole slurry can help improve the fermentability of WSFs.
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Lee, Suk Hean. "Investigation of alcoholic and malolactic fermentation using high performance liquid chromatography". Thesis, Anglia Ruskin University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327472.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Berenjian, Aydin. "Development of New Approaches for Liquid State Fermentation of Menaquinone-7". Thesis, The University of Sydney, 2013. http://hdl.handle.net/2123/9377.

Texto completo
Resumen
The addition of menaquinone-7 (MK-7) in diet reduces the risk of bone fractures and cardiovascular disorders which are the major health issues worldwide. The concentration of MK-7 in food products is too low for therapeutic doses and there is a need for supplementary MK-7. This vitamin can be produced from the fermentation of Bacillus subtilis natto. To the best of our knowledge the effect of process parameters on the production of MK-7 has not yet been thoroughly investigated. The aim of this study was to investigate and develop a novel and easily scalable method to produce high MK-7 concentration by fermentation of Bacillus subtilis natto. In addition, it was attempted to establish a simple, benign and environmental friendly system to eliminate the use of organic solvent for the extraction of MK-7 to develop a formulation for supplementary food product. Design of experiments was used for screening and optimizing the most effective factors on MK-7 production and extraction. At the conditions examined the optimum process parameters were in good agreement with the predicted value by the model. Nutrients, temperature, air flow rate, stirring speed were found to be the most significant factors for MK-7 fermentation process. Initial fermentation media composed of soy peptone 18.9% (w/v), yeast extract 5% (w/v), glycerol 5% (w/v), K2HPO4 0.06% (w/v). The highest MK-7 concentration of 300 mg/L was produced after 90 hrs when 2% (w/v) fed-batch glycerol was added to the fermentation media in 15 hrs of fermentation at 1000 rpm, 5 vvm, 40 ºC. The optimum result demonstrates 5-fold increase of MK-7 concentration compared to the reported concentrations in the literature. Moreover, a novel one step process was developed for the production and simultaneous extraction of MK-7. In this technique large quantity of MK-7 was extracted during the fermentation and rapid agitation of fermentation media into the oil phase that was used as an anti-foaming agent. The results of this study demonstrate the significant impact of optimal conditions for possible MK-7 production at the industrial level. The resulted oil phase can be easily separated from the fermentation media and be used directly for the production of supplementary food product for prevention of cardiovascular disease and osteoporosis.
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Jones, Samuel T. "Gas-liquid mass transfer in an external airlift loop reactor for syngas fermentation". [Ames, Iowa : Iowa State University], 2007.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Moran, Colm Anthony. "Developments and benefits of liquid feeding through fermentation for the post-weaned pig". Thesis, University of Plymouth, 2001. http://hdl.handle.net/10026.1/2291.

Texto completo
Resumen
A programme of study was undertaken to assess the safety and palatability of fermented liquid feed. A series of laboratory experiments was conducted to select an inoculant capable of fermenting liquid feed at 20°C. Whilst combinations of cultures dropped the pH the most rapidly, the Lb. plantarum (PC) strain decreased the pH the lowest. A series of trials were conducted using a rifampicin mutant of Lb. plantarum (PC) to examine the fate of the starter culture. In an experiment using liquid milled wheat the addition of the starter culture resulted in an improvement in the inhibition of coliforms over the control (no inoculant). A series of fermentations prepared using Lb. plantarum (PC) were challenged with potential porcine pathogens at three temperatures (20°, 30° and 37°C) and after the feed had been fermented for different periods of time (24, 48, 72 and 96h). This study demonstrated that fermentation is an effective mechanism for eliminating potential porcine pathogens from liquid feed, However, the rate at which these pathogens are inactivated is dependent on temperature, duration of fermentation and challenge strain. The effect of temperature on the ability of E. coli and Salmonella spp. to survive in fermented liquid feed has implications for the management of liquid feeding systems. A study was conducted to examine the effect of feed form on the microbiology of the young piglets' gut. The benefits of feeding a FLF diet compared with a non-fermented liquid feed (NFLF), a conventional pelleted dry feed (DF) and leaving the piglet to continue to suckle the dam (S) for two weeks post-weaning were assessed. No coliforms bacteria (< 3.0 log10 cfu gˉ¹) were detected at the terminal ileum section of pigs fed FLF compared with 8.5, 8.1 and 6.0 log10 cfu gˉ¹ digesta in DF, NFLF and S pigs respectively. These results have implications in terms of .piglet health and dietary prevention of enteric diseases.
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Wan, Mohtar Wan Abd A. Q. I. "Production and bioactivity of Ganoderma lucidum BCCM 31549 exopolysaccharide using submerged liquid fermentation". Thesis, University of Strathclyde, 2016. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=26556.

Texto completo
Resumen
The RBF strategy has successfully produced fungal mycelial biomass and EPS in a very strictly regulated manner at high productivity rates compared to batch fermentation. The problematic lag phase and seed culture preparation were reduced in length; harvesting volume doubled, yield of product increased, and medium consumption was reduced in an RBF relative to batch. 80% broth replacement volume and transition phase were optimised. Dispersed mycelial filaments with ovoid-shaped pellets are the typical morphological characteristics associated with EPS production. N-limiting medium in an unbaffled 2.5-L bioreactor stimulated EPS formation during RBF compared to in baffled condition. The current study has managed to alter the molecule's hydrophobicity thus making it water-soluble as proved by compositional analysis and spectroscopy. The sulphated derivative of native glucan was identified as (1, 3)-(Sb(B-D-glucan. Sulphation was an effective approach to improve antibacterial, antifungal, antiproliferative and immunomodulatory (NO stimulation) activity of the sulphated (1,3)-(Sb(B-D-glucan or GS. GS maybe safe in in vitro trials due to its demonstrated lack of toxicity towards a normal human prostate cell line (PN2TA). GS also showed antimicrobial-antifungal-immunomodulatory activities derived from a single compound. Fungal cells tended to grow well in the porous structure of PUF cubes and the RBF using immobilised fungal cells was an efficient method for production of (Sb(B-glucan with a high yield. This study could be beneficial for other medicinal mushroom fermentation.
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Hassaballah, A. A. "Drying of alcohol by adsorption". Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376626.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Sukanya, Kamphayae. "Utilization and development of liquid brewer’s yeast mixed with cassava pulp for cattle feed". Kyoto University, 2017. http://hdl.handle.net/2433/225320.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Morakul, Sumallika. "Etude et modélisation de la composition du gaz fermentaire en conditions œnologiques : intéret pour le controle de la fermentation". Thesis, Montpellier, SupAgro, 2011. http://www.theses.fr/2011NSAM0005/document.

Texto completo
Resumen
Ce travail décrit les équilibres gaz-liquide lors des fermentations alcooliques en conditions œnologiques, en se focalisant sur les composés d'arôme les plus abondants : isobutanol, alcool isoamylique, acétate d'éthyle, acétate d'isoamyle et hexanoate d'éthyle. Les coefficients de partage à l'équilibre (ki) de ces molécules sont quantifiés, grâce à la méthode PRV (Phase Ratio Variation), en précisant l'effet de la composition du milieu et de la température. Grâce à la mise en œuvre de fermentations spécifiques pendant lesquelles la vitesse de dégagement de CO2 est contrôlée (grâce à une perfusion d'azote ammoniacal), il a été montré que le dégagement de CO2 n'avait pas d'effet sur le rapport de concentrations entre phase gaz et liquide et pouvait être assimilé au ki. Une démarche de modélisation est ensuite effectuée, pour estimer la valeur du rapport de concentrations entre phase liquide et gaz pour ces composés (à l'exception de l'acétate d'éthyle et de l'alcool isoamylique), à tout moment de la fermentation et quelle que soit la température, y compris en conditions de non isothermie. Le modèle, basé sur l'équilibre des phases gaz et liquide, conduit à une erreur moyenne d'estimation inférieure à 10%. Grâce à ce modèle, il devient possible de réaliser des bilans de production des différents composés tout au long de la fermentation, à partir de leur seule mesure dans la phase gaz. Ces bilans permettent de différencier (i) la quantité globale produite, représentative des potentialités de la levure (intérêt microbiologique), (ii) la quantité restant dans la phase liquide (intérêt organoleptique) et (ii) la quantité perdue dans le gaz effluent (intérêt technologique). Il est ainsi mis en évidence que les pertes d'esters sont très importantes. Par exemple, à 20°C, elles atteignent respectivement 44 % et 25 % pour l'hexanoate d'éthyle et l'acétate d'isoamyle. Grâce à un dispositif de suivi en ligne permettant des mesures très fréquentes (une par heure), les vitesses - et les vitesses spécifiques - de production et de pertes sont calculées. Elles constituent de nouvelles informations utiles à la fois pour l'étude du métabolisme (suivi de la dynamique de flux métaboliques) et pour mieux raisonner les conduites de fermentation, notamment le régime de température. L'impact de ce régime de température est étudié plus en détail en réalisant des bilans de production lors de fermentations conduites avec la même souche de levure et le même moût. Les résultats obtenus montrent que si l'on ne prend en compte que les concentrations dans la phase liquide - généralement les seules informations disponibles - on surestime fortement l'impact de la température sur le métabolisme de composés fortement volatils, tels que les esters
The gas-liquid partitioning during winemaking fermentations was studied, with a focus on the main aroma compounds: isobutanol, isoamyl alcohol, ethyl acetate, isoamyl acetate, ethyl hexanoate. The partition coefficients (ki) of these molecules were quantified, using the PRV (Phase Ratio Variation) method. The influence of the must composition and temperature was assessed. The absence of any effect of CO2 production on gaz-liquid ratio compared to ki value was established by running specific fermentations in which the rate of CO2 production was kept constant by perfusion with assimilable nitrogen. A model was then elaborated to calculate gaz-liquid ratio of these molecules (excepted ethyl acetate and isoamyl alcohol) at any fermentation progress and at any temperature, including anisothermal fermentations. The model based on the equilibrium between the gas and liquid phases predicted ki with less than 10% error. Using this model, balances were c alculated, with a differentiation between (i) the total production, representative of the yeast potential (microbiological interest), (ii) the amount remaining in the fermenting must (organoleptic interest) and (iii) the amount lost in the exhaust CO2 (technological interest). High losses of esters were observed. For example, at 20°C, they represented 44% and 25 % for ethyl hexanoate and isoamyl acetate, respectively. Using an on line monitoring with a high frequency of measurements (one per hour), rates and specific rates of production were calculated. These new data are useful both for studies on metabolism (dynamics of metabolic fluxes) and for improving fermentation control, in particular temperature profile. The impact of temperature was assessed in more detail by comparing balances of production during fermentations run with the same yeast strain and must. These experiments demonstrated that the effect of temperature on the yeast metabolism was highly overestimated whe n only considering the concentrations in the liquid, i.e. usually the only available information
Los estilos APA, Harvard, Vancouver, ISO, etc.
Más fuentes

Libros sobre el tema "Liquid-Liquid fermentation"

1

Canada. Dept. of Agriculture., ed. Barn-yard manure: Its nature, functions, composition, fermentation, preservation and application. [Ottawa?]: Dept. of Agriculture, 1993.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Maria Celeste de Carvalho Serra. Solubilidade de gases em água e em meios de fermentação. Lisboa: Edic̨ões Colibri, 2007.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Benz, Gregory T. Agitator Design for Gas-Liquid Fermenters and Bioreactors. American Institute of Chemical Engineers, 2021.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Agitator Design for Gas-Liquid Fermenters and Bioreactors. Wiley & Sons, Limited, John, 2021.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Benz, Gregory T. Agitator Design for Gas-Liquid Fermenters and Bioreactors. Wiley & Sons, Limited, John, 2021.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Agitator Design for Gas-Liquid Fermenters and Bioreactors. American Institute of Chemical Engineers, 2021.

Buscar texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Genosko, Gary. Drinking Animals: Sobriety, Intoxication and Interspecies Assemblages. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9781474422734.003.0016.

Texto completo
Resumen
While Deleuze explored the temporalities of alcoholism in American literature in The Logic of Sense, and Jean Clet Martin, among others, has extended this inquiry by further extracting the alcoholic’s lines of flight from the same literature, this chapter breaks the mould by understanding alcohol, distilled and in its pure form of ethanol, as well as its imbibition, as a question of a component that passes through anthropocentric, and across multiple non-anthropocentric assemblages. The exploitation of ethanol fermentation, for example, exists across species. Indeed, as we entertain more overtly human cultural examples, such as ‘wine’ for cats, a recent Japanese pet trend, the metabolic communion of interspecies companionship requires that the material expressivity of the substance is overcoded because the ‘wine’ is not only non-alcoholic but liquid catnip in a ‘wine’ bottle. Indeed, theorization of the pursuit of shared pleasures – using Guattari’s ethological terms, we might say deterritorializing from deterministic biological factors yet also modifying these in some measure as well (Machinic Unconscious) – and engaging multiple species is this chapter’s goal, achievable by plotting the passages of alcohol and its related components across assemblages and their material and socio-cultural expressive trajectories beyond strictly anthropocentric and Western prerogatives.
Los estilos APA, Harvard, Vancouver, ISO, etc.

Capítulos de libros sobre el tema "Liquid-Liquid fermentation"

1

Yatmaz, Ercan y Irfan Turhan. "Liquid State Bioreactor". En Essentials in Fermentation Technology, 135–68. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-16230-6_5.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

Yuan, Dongchao, Yanling Dong, Yanbing Shen, Qing Zhao y Min Wang. "Liquid-Liquid Extraction of Hydrocortisone from the Fermentation Liquor Contain Hydroxropyl-β-Cyclodextrin". En Lecture Notes in Electrical Engineering, 505–11. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-4801-2_52.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Harvey, L. M. y B. McNeil. "Liquid Fermentation Systems and Product Recovery of Aspergillus". En Aspergillus, 141–76. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2411-3_6.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Lee, Boon-Beng, Pogaku Ravindra y Eng-Seng Chan. "Ca-Alginate Liquid Core Capsule for Lactobacili Fermentation". En Advances in Bioprocess Technology, 455–71. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17915-5_22.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Blanc, P. J., M. O. Loret y G. Goma. "Pigments and citrinin production during cultures of Monascus in liquid and solid media". En Advances in Solid State Fermentation, 393–406. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_32.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Masatoshi, Matsumura, Ishii Nobuyoshi, Tanaka Hideo y Kataoka Hiroshi. "Application of Pervaporation with Supported Liquid Membrane to Volatile Fermentation". En Biochemical Engineering for 2001, 596–98. Tokyo: Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-68180-9_161.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Yokoyama, Shin-Ya, Tomoko Ogi, Katsuya Koguchi, Tomoaki Minowa, Masanori Murakami y Akira Suzuki. "Liquid Fuel Production from Ethanol Fermentation Stillage by Thermochemical Conversion". En Research in Thermochemical Biomass Conversion, 792–803. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-2737-7_60.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Thakur, Avinash, Parmjit Singh Panesar y Manohar Singh Saini. "Statistical Optimization of Lactic Acid Extraction from Fermentation Broth Using Emulsion Liquid Membrane". En Biotechnology and Biochemical Engineering, 21–33. Singapore: Springer Singapore, 2016. http://dx.doi.org/10.1007/978-981-10-1920-3_3.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Yu, Han, Xu Xiaoyou, Weng Dacong y Ouyang Fan. "Ethanol Fermentation in the Liquid-Solid Downward Flow Light Particle Fluidized Bed Bioreactor". En Biochemical Engineering for 2001, 393–96. Tokyo: Springer Japan, 1992. http://dx.doi.org/10.1007/978-4-431-68180-9_104.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Li, Tao, Liping Du, Chao Wang, Peng Han, Dongguang Xiao, Changwen Li y Yongquan Xu. "The Effect of the Enzyme on the Liquid-State Fermentation of Pu’er Tea". En Proceedings of the 2012 International Conference on Applied Biotechnology (ICAB 2012), 477–86. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-37916-1_49.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.

Actas de conferencias sobre el tema "Liquid-Liquid fermentation"

1

Yecong Li, Jun Zhu, Curtis Miller y Xiao Wu. "Hydrogen Production from Liquid Swine Manure by Dark Fermentation". En 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.24679.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
2

XIAO, ZHIFENG, YUEJIN YUAN y XIANGDONG LIU. "NUMERICAL SIMULATION OF SUBCOOLING PROCESS FOR BEER FERMENTATION LIQUID". En The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0070.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
3

Iriani, Purwinda, Sri Utami y Yanti Suprianti. "Biomethanation of tofu liquid waste using two-stage anaerobic fermentation system". En THE 8TH ANNUAL BASIC SCIENCE INTERNATIONAL CONFERENCE: Coverage of Basic Sciences toward the World’s Sustainability Challanges. Author(s), 2018. http://dx.doi.org/10.1063/1.5062722.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
4

Ruiqing, Zhang, Ma Yuejin y Wang Bingshu. "Remote monitoring system of edible fungus liquid fermentation based on data encryption". En 2015 54th Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE). IEEE, 2015. http://dx.doi.org/10.1109/sice.2015.7285556.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
5

Yang, Ning, Yong Wang, Yubo Wang, Li Zhang, Yong Lu, Quanjie Chen, Wenge Zhang, Danhua Su y Ruopeng Lu. "Optimization of Actinomycetes Changbai No.2 Liquid Fermentation by Response Surface Method". En 2018 7th International Conference on Energy, Environment and Sustainable Development (ICEESD 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/iceesd-18.2018.150.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
6

Rearick, D. E., Cheri McKay y Diane Patterson. "Sugar beet processing applications of the determination of fermentation products by liquid chromatography". En American Society of Sugarbeet Technologist. ASSBT, 2009. http://dx.doi.org/10.5274/assbt.2009.62.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
7

Ob, Nilaphai, Ajrouche Hugo, Hespel Camille, Moreau Bruno, Chanchaona Somchai, Foucher Fabrice y Mounaim-Rousselle Christine. "Spray and Combustion Characterizations of Acetone-Butanol-Ethanol (ABE) blend at High-Pressure and High-Temperature Conditions". En ILASS2017 - 28th European Conference on Liquid Atomization and Spray Systems. Valencia: Universitat Politècnica València, 2017. http://dx.doi.org/10.4995/ilass2017.2017.4852.

Texto completo
Resumen
The intermediate fermentation mixture of butanol production, Acetone, Butanol and Ethanol (ABE), is increasinglyconsidered as a new alternative fuel in CI engines due to its physical and chemical properties, which are similar to those of butanol, and its advantages of no additional cost or energy consumption due to butanol separation. In a previous study, the High-Pressure and High-Temperature (HPHT) chamber, called ‘New One Shot Engine” (NOSE), was used to investigate macroscopic spray-combustion parameters by validating Spray-A conditions of the Engine Combustion Network. The present study concerns the spray-combustion characteristics of the ABE mixture (volume ratio 3:6:1), blended with n-dodecane at a volumetric ratio of 20% (ABE20), compared to n-dodecane as reference fuel. The macroscopic spray and combustion parameters were investigated, for non-reactive conditions, in pure Nitrogen and for reactive conditions, in 15% oxygen, at ambient pressure (60 bar), ambient density (22.8 kg/m3) and different ambient temperatures (800 K, 850 K and 900 K). The liquid and vapor spray penetrations were investigated by the Diffused Back Illumination (DBI) and Schlieren techniques in non-reactive conditions. In reactive conditions, the lift-off length was measured by OH* chemiluminescence images at 310 nm. The Schlieren technique was also used to verify the choice of detection criterion. The ignition delay results of the two fuels were compared. It was found that the behavior of the two fuels as a function of temperature was similar even if the liquid length of ABE20 was shorter than that of n-dodecane at all ambient temperatures. On the other hand, no real difference in vapor spray penetration between the two fuels was observed. The vaporization properties and the lower auto-ignition ability of ABE20 led to longer ignition delays and lift-off length.DOI: http://dx.doi.org/10.4995/ILASS2017.2017.4852
Los estilos APA, Harvard, Vancouver, ISO, etc.
8

Ge, Andong, Qiong Jin y Lan Ma. "Study on Treatment of Anaerobic Fermentation Liquid by A2N Denitrification and Phosphorus Removal System". En 2015 International conference on Applied Science and Engineering Innovation. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/asei-15.2015.343.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
9

Namfon, Panjanapongchai, Sahaworarak Ratchanok y Daengbussade Chalida. "Optimization of the liquid biofertilizer production in batch fermentation with by-product from MSG". En PROCEEDINGS FROM THE 14TH INTERNATIONAL SYMPOSIUM ON THERAPEUTIC ULTRASOUND. Author(s), 2017. http://dx.doi.org/10.1063/1.4978147.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
10

Divayanti, F., F. Maruddin, R. Malaka y M. I. A. Dagong. "Ivestigating the effects of fermentation time on physicochemical properties of commercial liquid milk kefir". En PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0144008.

Texto completo
Los estilos APA, Harvard, Vancouver, ISO, etc.
También puede estar interesado en las bibliografías ampliadas sobre el tema "Liquid-Liquid fermentation" para tipos de fuentes particulares:
Artículos de revistas Tesis
Ofrecemos descuentos en todos los planes premium para autores cuyas obras están incluidas en selecciones literarias temáticas. ¡Contáctenos para obtener un código promocional único!

Pasar a la bibliografía