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Letteratura scientifica selezionata sul tema "Fermentation"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 26 ottobre 2024

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Articoli di riviste sul tema "Fermentation"

Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand e Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture". Processes 10, n. 3 (8 marzo 2022): 535. http://dx.doi.org/10.3390/pr10030535.

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Electro-fermentation is a novel process that consists in coupling a microbial fermentative metabolism with an electrochemical system. In such a process, the electrodes act either as the electron sinks or sources modifying the fermentation balance of a microbial fermentative metabolism and provide new options for the control of microbial activity. A theoretical framework for the analysis and control of fermentations using electro-fermentation is currently lacking. In this paper, we propose a simple electro-fermentation model in which a population of fermentative bacteria switch between two metabolic behaviors in response to different electrode potentials. We then mathematically analyze optimal strategies to maximize the production of one of the rising products in a batch fermentation using Pontryagin’s Maximum Principle. The obtained results show that, in some experimental configurations, a dynamic control of the electrode potential is required for the maximization of the desired product. Consequences of the obtained optimal strategy for driving electro-fermentation experiments are discussed through a realistic example. This analysis also highlights that the transition rates between fermentation and electro-fermentation behaviors are currently unknown and would be crucial to quantify in order to apply such a control approach.

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Alberico, Grazia, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano e Patrizia Romano. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation". Fermentation 7, n. 3 (13 luglio 2021): 112. http://dx.doi.org/10.3390/fermentation7030112.

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In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

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Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland e Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts". OENO One 57, n. 3 (19 luglio 2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.

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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5 mg/L). Sterols addition significantly increased the maximum CO2 production rate while reducing fermentation duration. This can be explained by higher nitrogen assimilation by yeast due to sterols, which leads to higher yeast growth and better viability at the end of the fermentation process. Regarding the aromatic profile, sterol addition also significantly increased acetate esters, ethyl esters, fusel alcohols and medium-chain fatty acids production. These new advances highlight the major role of phytosterols in fermentation control and wine aroma profile.

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Agostini, J. S., R. P. Biasi, K. K. Tanssini e M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation". Scientific Electronic Archives 14, n. 3 (26 febbraio 2021): 36–45. http://dx.doi.org/10.36560/14320211325.

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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.

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del Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González e Antonio Morata. "Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines". BIO Web of Conferences 68 (2023): 02029. http://dx.doi.org/10.1051/bioconf/20236802029.

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Hanseniaspora spp apiculate yeasts can be found on ripe grape skins and during the first six days of the alcoholic fermentation. Generally, these yeasts have poor characteristics for its industrial application in winery as they are related with low fermentative power, low resistance to SO2 and even high volatile acidity production. However, some species have a better fermentative capacity and are producers of certain floral and fruity volatiles. This is the case of the two strains used in this study. Hanseniaspora vineae (HV) has a fermentative power around 8-10% v/v, low volatile acidity production and produces high levels of 2-phenylethyl acetate. Similarly, Hanseniaspora opuntiae (HO) also produces a low volatile acidity providing sweet and floral aromas, but has a fermentative power around 6% v/v, which means that it must be used in sequential fermentation with Saccharomyces cerevisiae (SC). In addition, several studies indicate that both species can increase the mouthfeel and wine body. The aim of this study was to evaluate the use of HV and HO in sequential fermentation with SC to improve the sensory profile of high quality white wines from the neutral grape variety Albillo Mayor. Fermentations were performed in triplicate in 150 L stainless steel barrels with grapes from the 2021 vintage. Pure SC fermentations were used as controls. After the fermentation, the polysaccharide content and the colour was measured, and an intensive study of the aromatic profile was done.

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Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang e Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation". Advanced Materials Research 156-157 (ottobre 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.

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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

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Sica, Jacopo, Chiara Vendramini, Chiara Nadai, Zeno Molinelli, Milena Carlot, Alessio Giacomini e Viviana Corich. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation". PLOS ONE 19, n. 4 (29 aprile 2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.

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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.

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Schmechel, Carmen. "Descartes on fermentation in digestion: iatromechanism, analogy and teleology". British Journal for the History of Science 55, n. 1 (11 gennaio 2022): 101–16. http://dx.doi.org/10.1017/s0007087421000819.

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AbstractFermentation is a cornerstone phenomenon in Cartesian physiology, accounting for processes such as digestion or blood formation. I argue that the previously unrecognized conceptual tension between the terms ‘fermentation’ and ‘concoction’ reflects Descartes's efforts towards a novel, more thoroughly mechanistic theory of physiology, set up against both Galenism and chymistry. Similarities with chymistry as regards fermentation turn out either epistemologically superficial, or based on shared earlier sources. Descartes tentatively employs ‘fermentation’ as a less teleological alternative to ‘concoction’, later renouncing the explicit use of the term, possibly to avoid chymical overtones. However, his continued use of analogies with fermentative processes in the natural world and in winemaking, coupled with a strong ontological commitment (the stance that the physiological processes are actual fermentations), leads to a reintroduction of natural teleology in his medical system, which I argue may be understood in an Aristotelian sense of ‘simple necessity’. The paper reveals a more nuanced account of Cartesian fermentative medicine, delineating some of its tensions with regard to chymistry as they play out in the dynamics of fermentation and concoction, and linking the analogies to fermentation processes to the difficulties in erasing teleology altogether.

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Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk e Elke K. Arendt. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir". Fermentation 9, n. 1 (29 dicembre 2022): 28. http://dx.doi.org/10.3390/fermentation9010028.

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Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These organic acid profiles could be linked to the culture-dependent microbial composition. In addition, the microbial composition and the associated dominant microorganisms observed were influenced by the water kefir fermentation conditions. Investigation of the effect of nitrogen limitation on the fermentation kinetics of several water kefir cultures showed that under such conditions, the fermentative capacity of the cultures declined. However, this decline was not immediate, and specific water kefir microorganisms may have enabled some cultures to maintain a higher fermentative capacity for longer. Thus, the water kefir fermentation kinetics and characteristics could be linked to the substrate composition, microorganisms present, and the process conditions under which the fermentations were performed.

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Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh e Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati". PeerJ 4 (10 marzo 2016): e1751. http://dx.doi.org/10.7717/peerj.1751.

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Background.Not all yeast alcohol dehydrogenase 2 (ADH2) are repressed by glucose, as reported inSaccharomyces cerevisiae.Pichia stipitisADH2 is regulated by oxygen instead of glucose, whereasKluyveromyces marxianusADH2 is regulated by neither glucose nor ethanol. For this reason, ADH2 regulation of yeasts may be species dependent, leading to a different type of expression and fermentation efficiency.Lachancea fermentatiis a highly efficient ethanol producer, fast-growing cells and adapted to fermentation-related stresses such as ethanol and organic acid, but the metabolic information regarding the regulation of glucose and ethanol production is still lacking.Methods.Our investigation started with the stimulation of ADH2 activity fromS. cerevisiaeandL. fermentatiby glucose and ethanol induction in a glucose-repressed medium. The study also embarked on the retrospective analysis of ADH2 genomic and protein level through direct sequencing and sites identification. Based on the sequence generated, we demonstrated ADH2 gene expression highlighting the conserved NAD(P)-binding domain in the context of glucose fermentation and ethanol production.Results.An increase of ADH2 activity was observed in starvedL. fermentati(LfeADH2) andS. cerevisiae(SceADH2) in response to 2% (w/v) glucose induction. These suggest that in the presence of glucose, ADH2 activity was activated instead of being repressed. An induction of 0.5% (v/v) ethanol also increased LfeADH2 activity, promoting ethanol resistance, whereas accumulating acetic acid at a later stage of fermentation stimulated ADH2 activity and enhanced glucose consumption rates. The lack in upper stream activating sequence (UAS) and TATA elements hindered the possibility of Adr1 binding to LfeADH2. Transcription factors such as SP1 and RAP1 observed in LfeADH2 sequence have been implicated in the regulation of many genes including ADH2. In glucose fermentation,L. fermentatiexhibited a bell-shaped ADH2 expression, showing the highest expression when glucose was depleted and ethanol-acetic acid was increased. Meanwhile, S. cerevisiaeshowed a constitutive ADH2 expression throughout the fermentation process.Discussion.ADH2 expression inL. fermentatimay be subjected to changes in the presence of non-fermentative carbon source. The nucleotide sequence showed that ADH2 transcription could be influenced by other transcription genes of glycolysis oriented due to the lack of specific activation sites for Adr1. Our study suggests that if Adr1 is not capable of promoting LfeADH2 activation, the transcription can be controlled by Rap1 and Sp1 due to their inherent roles. Therefore in future, it is interesting to observe ADH2 gene being highly regulated by these potential transcription factors and functioned as a promoter for yeast under high volume of ethanol and organic acids.

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Più fonti

Tesi sul tema "Fermentation"

Potgieter, Thomas. "Retention of fermentation biomass for extended L-Lysine fermentations". Doctoral thesis, University of Cape Town, 2002. http://hdl.handle.net/11427/8786.

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Includes bibliographical references.
In this thesis it was demonstrated that the current L-lysine fermentation technology can be enhanced by continuously withdrawing spent medium while recycling the biomass in the culture suspension to the bioreactor. The biomass in the reactor outlet stream is separated from the spent medium using cross-flow filtration. The objective of this thesis was to study, understand, model and optimise the performance of the L-Lysine fermentation with biomass retention using cross flow filtration. Following a review of the factors affecting cross-flow filtration and modelling approaches available, the most suitable filtration flux estimation equation was selected. The impact of filtration on microbial performance was assessed and approaches to modelling the lysine fermentation overviewed, leading to the selection of an appropriate model. Thereafter a rigorous approach to the optimisation of the biomass recycling system for lysine production was conducted and experimentally validated. A generic form of Hermia's blocking laws was found to be well suited to the description of the initial stages of cross-flow microfiltration. A constant term (the pseudo steady state flux) has been included to provide a semi-empirical correlation of the cross flow filtration flux. The pseudo steady state flux is based on Darcy's law and a combination of the shear induced diffusion and surface transport models. The presented model adequately described the experimental data. The qualitative effects of the increased hydrodynamic shear stress experienced in the filtration recycling loop on the growth, metabolism and morphology of Corynebacterium glutamicum cells have been investigated. It was found that the cell volume increases under increased hydrodynamic shear although increased shear does not alter the cell shape. The apparent specific growth rate, the yield of biomass from threonine and the specific lysine productivity of the cells exposed to hydrodynamic shear in the filtration system decreases at increased hydrodynamic shear. Using a bioreaction network (BRN) model, it was postulated that increased hydrodynamic shear causes a shift in cellular metabolism from oxidative phosphorylation to substrate level phosphorylation and glycolysis. Furthermore it is postulated that increased hydrodynamic shear causes an increase in the flux of carbon towards the cell wall to either repair or strengthen the cell wall. Fermentation models were developed based on mass and volume balances coupled to either a set of empirical correlations of the cellular metabolism developed from experimental data or a bioreaction network. The impact of filtration-associated hydrodynamic stress on the cellular metabolism was modelled based on a linear relationship between the metabolic impact and the average energy dissipation rate per unit cell mass. A critical average energy dissipation rate was identified below which no impact on the fermentation performance relative to conventional batch fermentations was detected. The fed batch fermentation with biomass recycling using cross flow filtration was optimised using an equation-based dynamic simulation package (gPROMS). The predicted optimum represented a 26% reduction in variable cost of production compared to the conventional fed-batch fermentation technology (R14.50/kg vs. R10.65/kg). The predicted optimum was physically achievable and the experimental results obtained when a fermentation was conducted at the optimal conditions corresponded well with that predicted by the proposed model. The model parameters were re-established for the industrial lysine producing strain (AEC94). At the optimum conditions the model predicted a 12% improvement in variable cost of production while a 14% improvement was realised from experimental data.

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Simpson, Kirsten Louise. "Lactobacilli from Scotch whisky fermentations : characterisation and effects on the fermentation". Thesis, Heriot-Watt University, 2001. http://hdl.handle.net/10399/466.

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Bates, J. A. "Factors affecting fermentation". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234391.

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Minier, Michel. "Fermentation acetonobutylique par couplage a des procedes membranaires et fermentation extractive". Toulouse 3, 1987. http://www.theses.fr/1987TOU30290.

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Minier, Michel. "Fermentation acétonobutylique par couplage à des procédés membranaires et fermentation extractive". Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37608061h.

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Turon, Violette. "Coupling dark fermentation with microalgal heterotrophy : influence of fermentation metabolites mixtures, light, temperature and fermentation bacteria on microalgae growth". Thesis, Montpellier, 2015. http://www.theses.fr/2015MONTS201/document.

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La production de microalgues en hétérotrophie présente plusieurs avantages pour la production de biocarburants par rapport à la production autotrophe, comme une productivité plus importante en termes de biomasse et de lipides. Cependant, le développement industriel de ce procédé est limité par les coûts de productions associés au substrat organique (i.e. glucose) et à ceux liés à la stérilisation des fermenteurs. Les effluents de fermentation sombre, composés principalement d’acétate et de butyrate, pourraient être utilisés comme milieux de culture peu onéreux pour la culture hétérotrophe ou mixotrophe de microalgues. Les objectifs de cette thèse étaient i) de mieux appréhender la croissance algale sur des mélanges variés d’acétate et de butyrate en fonction de la présence ou l’absence de lumière et de la température de croissance et ii) d’évaluer la faisabilité d’utiliser des effluents de fermentation non stérilisés pour soutenir la croissance de microalgues oléagineuses. Tout d’abord, un modèle basé sur des bilans de masse a été construit afin de caractériser la croissance hétérotrophe de Chlorella sorokiniana et Auxenochlorella protothecoides (taux de croissance et rendements) sur des mélanges d’acétate et de butyrate. Les résultats ont montré que le rapport acétate:butyrate et la concentration en butyrate étaient deux paramètres clés pour soutenir la croissance hétérotrophe. Puis, il a été démontré que la présence de lumière et l’utilisation d’une température suboptimale (30 °C) pour la croissance algale permettaient de réduire l’inhibition du butyrate en permettant une production de biomasse autotrophe ou en améliorant la croissance sur acétate. Enfin, il a été montré que les microalgues peuvent être compétitives sur l’acétate lors de la croissance sur des effluents bruts de fermentation sombre en présence de bactéries fermentaires, grâce à la croissance rapide des microalgues sur acétate (1.75 j-1) et à un changement drastique des conditions de culture peu favorables à la croissance des bactéries d’origine fermentaire
Growing microalgae in heterotrophic mode present several advantages over autotrophic mode such as a higher productivity in terms of biomass and lipids for biofuels production. Nevertheless, this process is limited by the production cost associated with the organic substrate (i.e. glucose) and fermenters sterilization costs. Dark fermentation effluents, mainly composed of acetate and butyrate, could be used as a low-cost medium to grow microalgae heterotrophically or mixotrophically. The aims of this PhD were i) to optimize microalgae growth on various mixtures of fermentations metabolites using the presence or absence light and different cultivation temperatures and ii) to assess the feasibility of using unsterilized fermentation effluents. First, a model based on mass balance was built to characterize heterotrophic growth rates and yields when Chlorella sorokiniana and Auxenochlorella protothecoides were supplemented with different mixtures of acetate and butyrate. Results showed that the acetate:butyrate ratio and the butyrate concentration per se were two key parameters for promoting heterotrophic growth. Then, further studies showed that the presence of light and the use of suboptimal temperature (30 °C) could reduce the butyrate inhibition on growth by either triggering autotrophic production of biomass or enhancing growth on acetate. Finally, it was shown that microalgae could outcompete fermentation bacteria for acetate when growing on raw dark fermentation effluents, thanks to a fast algal growth on acetate (1.75 d-1) and a drastic change of culture conditions to the detrimental of bacterial growth

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Munro, D. Ross. "Biphasic fermentation of xenobiotics". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq20681.pdf.

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Kim, Eun-ki. "Vigorous stationary phase fermentation". Diss., Georgia Institute of Technology, 1987. http://hdl.handle.net/1853/20710.

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Bagheri, Bahareh. "Comparative analysis of fermentative yeasts during spontaneous fermentation of grapes from different management systems". Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86696.

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Thesis (MSc)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: The microorganisms associated with grape berry surface can be influenced by numerous factors such as agronomic parameters. Hence, the focus of this study was comparison between three agronomic farming systems to evaluate their impact on yeast diversity. In addition, the dynamics of the yeast population throughout wine alcoholic fermentation were monitored. Three vineyards (conventional, biodynamic and integrated) were chosen and the experiment was carried out during the 2012 and 2013 vintages. A total of 600 yeast isolates including Saccharomyces and non-Saccharomyces were obtained from grape must and during different stages of fermentation including beginning, middle and end of alcoholic fermentation, from all three vineyards. Yeast species diversity in grape must and their population dynamics were evaluated by cultivating the yeasts in nutrient media and using “Polymerase Chain Reaction and sequence analysis of the ITS1-5.8S rRNA-ITS2 region. Eight, four and one species were detected from biodynamic, conventional and integrated must in 2012 vintage whereas, 2013 vintage displayed a higher diversity and 12, 11 and 9 different species were identified from biodynamic, conventional and integrated vineyard, respectively. Aureobasidium pullulans was the most frequent isolate in all three vineyards whereas Saccharomyces cerevisiae was below detection level in grape must and was only isolated in low frequencies in biodynamic must (3% of the total population) in both vintages. In general, the overlap of common yeast isolates (e.g. M. pulcherrima and H. uvarum) was observed in the musts obtained from different vineyards although unique minor species could be isolated and clearly demonstrated the distinction between the three vineyards. Moreover, biodynamic must displayed a higher degree of diversity in both 2012 and 2013 compared to the conventional and integrated vineyards. The beginning of all spontaneous fermentations was dominated by non-Saccharomyces yeast species (e.g. H. uvarum, C. zemplinina), as the fermentation proceeded, the population of non-Saccharomyces species were gradually decreased and strongly fermentative yeast S. cerevisiae dominated and completed the fermentations. The dynamics of S. cerevisiae strains was also evaluated during different stages of fermentation (beginning, middle and end), using interdelta PCR methods. A high diversity (10-18 strains per fermentation) and the sequential substitution of S. cerevisiae strains were observed throughout spontaneous fermentations. In addition, integrated vineyard displayed the highest S. cerevisiae strains compared to biodynamic and conventional vineyard.
AFRIKAANSE OPSOMMING: Die mikro-organismes wat met die oppervlak van druiwe bessies geassosieer word kan deur veskeie agronomiese faktore beїnvloed word. Gevolglik was die focus van die studie om ‘n vergelyking tussen die impak van drie verksillende boerdery sisteme op die invloed op gis diversiteit te bepaal. Die dinamiek van gis populasies tydens alkoholiese fermentasie is bykomstig bestudeer. Drie verskillende wingerde (konvesioneel, biodinamies en geïntegreerd) is gebruik vir die studie tydens die 2012 en 2013 oesjare. In total is 600 gis isolate, insluitend Saccharomyces en nie-Saccharomyces giste, verky van druiwe mos tydens verkillende fases van die fermentasie proses (begin, middle en einde) vir al drie wingerde. Die diversiteit en populasie dinamika van gis spesies in die druiwe mos is geëvalueer deur die giste in verskillendde media op te groei en ook deur die gebruik van die “polymerase ketting reaksie” (PKR) en DNS volgorde bepaling van die ITS1-5.8S rRNA-ITS2 gebied. Tydens die 2012 oesjaar is agt, vier en een afsonderlike spesies geїsoleer, in vergelyking met die 12, 11 en 9 verskillende spesies wat tydens 2013 geidentifiseer is is uit die biodinamiese, konsensionele en geïntegreerde onderskeidelik. Aureobasidium pullulans is teen die hoogste frekwensie geїsoleer in al drie wingerde, terwyl Saccharomyces cerevisiae onder die deteksie limiet was in druiwe mos en ook slegs in lae getalle in die biodinamiese mos (3% van die totale populasie) in beide oesjare. Oor die algemeen is ‘n oorvleuling tussen verwante spesies (bv. M. pulcherrima en H. uvarum) waargeneem en die mos vanaf verskillende wingerde, terwyl meer geringe spesies deurgans geїsoleer kon word en duidelik ‘n verkill tussen die drie wingerde uitgewys het. Druiwe mos uit die biodinamiese wingerd het verder ‘n hoёr graad van diversiteit en beide 2012 en 2013 vertoon as beide die konvesnionele en geïntegreerde wingerde. Die begin van alle spontane fermentasies was gedomineer deur die populasie van nie-Saccharomyces gis spesies (bv. H. uvarum, C. zemplinina), wat geleidelik afgeneem het met die verloop van die fermentasie. Die populasie van die sterk fermentatiewe, S. cerevisiae, het toegeneem tydens fermentasie en die fermentasie afgehanel as dominante gis. Die dinamika van S. cerevisiae rasse is ook geëvalueer tydens die verskillende fases van fermentasie (begin, middle en einde) deur gebruik te maak van interdelta PKR metodes. ‘n Hoё diversiteit (10-18 rasse per fermentasie) en die opeenvolgende verplasing van S. cerevisiae rasse was waargeneem deur die verloop van spontane fermentasies. Daarbenewens het die geïntegreerde wingerd die grootste getal S. cerevisiae rasse in vergelyking met die biodinamiese en konvensionele wingerde opgelewer.

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Tognete, Milena Heloisa Pozenatto Bicudo [UNESP]. "A influência da matéria-prima e diferentes cepas de levedura no rendimento fermentativo de um processo de obtenção de etanol". Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/150032.

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Este estudo tem como objetivo avaliar a matéria-prima e sua influência isolada no desempenho do rendimento fermentativo de uma linhagem padrão da levedura CAT-1 testada em 31 meios de cultivos provenientes do processo de fermentação alcoólica da Usina Virgolino de Oliveira – Unidade Catanduva. Os meios foram amostrados e compostos a cada quinzena durante toda as safras 2012 e 2013. O trabalho também tem como finalidade identificar a dinâmica populacional das leveduras do mesmo processo fermentativo, através da diferenciação das linhagens por cariotipagem. As cepas isoladas foram testadas em um meio de cultivo padrão para obtenção das características tecnológicas industriais através da metodologia da Capacidade Fermentativa. Os experimentos de fermentação foram realizados nos laboratórios da Usina Virgolino de Oliveira - Unidade Catanduva em escala reduzida sempre acompanhados de um ensaio padrão utilizando meio de cultivo sintético. O primeiro ponto de estudo consistiu na caracterização da matéria-prima, mosto, e sua capacidade isolada de perturbar o Rendimento Fermentativo. Enquanto que no segundo, onde onze diferentes cepas de levedura foram identificadas ao longo das duas safras, testadas em um mesmo meio de cultivo padrão para obtenção de parâmetros industriais tecnológicos como rendimento em produto (Yp/s), rendimento em célula (Yx/s), Velocidade de consumo do substrato (Vcs), Produtividade (PROD) e Conversão (CONV) e estudada a influência no Rendimento Fermentativo. O terceiro ponto de estudo foi a comparação entre os rendimentos fermentativos obtidos experimentalmente e os rendimentos fermentativos industriais da Planta. O impacto da presença das cepas com maior rendimento em etanol foi estudado em relação aos valores de rendimento fermentativo industrial. Os resultados mostraram diferenças de desempenho da Cepa Padrão na maioria das quinzenas testadas, o que significa que há variação da matéria-prima ao longo da safra e entre as safras capazes de afetar rendimento fermentativo. Diferenças de rendimento também foram observadas entre as onze cepas nativas testadas, porém com oscilações menores e menos consideráveis do que com a matéria-prima. Os resultados obtidos em escala reduzida com base nos balanços de massa se apresentaram valores semelhantes em relação aos números de referência o que sugere que a metodologia usada para avaliar a capacidade fermentativa das cepas e a qualidade da matéria-prima foi adequada. Apesar da forte influência dos fatores estudados, não foi possível afirmar, através destes experimentos, qual deles teve papel determinante no impacto do Rendimento Fermentativo. Isso sugere que outros fatores não estudados neste trabalho estão diretamente relacionados que são capazes de influenciar o Rendimento Fermentativo.
The purpose of this study is to evaluate the sucrose mash and its influence isolated on the performance of the Fermentative Yeld of a standard strain from CAT-1 yeast tested in 31 different culture medium formulation from the Virgolino de Oliveira Plant – Catanduva Unit alcoholic fermentation process. The culture medium formulation were sampled and composed every fortnight during the whole 2012 and 2013 harvest. The work also has as purpose to evaluate the yeasts population dynamics of the same fermentative process, through the differentiation of the strains by karyotyping. The isolated strains were tested in a standard culture medium to obtain the industrial technological characteristics through the Fermentative Capacity methodology. Fermentation experiments were carried out in mill’s laboratories on a reduced scale always accompanied by a standard assay using synthetic culture medium formulation. The first point of study consisted in the characterization of the raw material, sucrose mash, and its isolated capacity to disturb Fermentative Yield. In the second, eleven different strains of yeast identified during the two harvests, they were tested in the same culture medium to obtain industrial technological parameters as Yield in product (Yp/s), Yield in cell (Yx/s), Substrate consumption velocity (Vcs), Productivity (PROD) and Conversion (CONV) and studied their influence on the Fermentative Yield. The third point of study was the comparison between the fermentative yields obtained experimentally and the industrial fermentative yields of the Plant. The impact of the presence of strains with higher Yp/s was studied in relation to industrial fermentation yield values. The results showed differences in performance of the Standard Strain in most of the fortnight tested, which means that there is variation of the raw material during the harvest and between the crops capable of affecting fermentative yield. There were also Yeld difference observed among the eleven native strains tested, but with smaller and less considerable oscillations than with the raw material. The results obtained on a reduced scale based on the mass balances were within the range expected in relation to the reference values, which suggests that the methodology used to evaluate the fermentative capacity of the strains and the quality of the raw material was adequate. Despite the strong influence of the studied factors, it was not possible to prove, through these experiments, which one had a determinant role in the Fermentative Yield impact. This suggests that other factors not studied in this work are directly related that are able to influence Fermentative Yield.

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Libri sul tema "Fermentation"

Jacob, Angelica. Fermentation. London: Bloomsbury, 1997.

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Saha, Badal C., a cura di. Fermentation Biotechnology. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0862.

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1949-, Saha Badal C., e American Chemical Society Meeting, a cura di. Fermentation biotechnology. Washington, DC: American Chemical Society, 2003.

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McNeil, Brian, e Linda M. Harvey, a cura di. Practical Fermentation Technology. Chichester, UK: John Wiley & Sons, Ltd, 2008. http://dx.doi.org/10.1002/9780470725306.

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Yokota, Atsushi, e Masato Ikeda, a cura di. Amino Acid Fermentation. Tokyo: Springer Japan, 2017. http://dx.doi.org/10.1007/978-4-431-56520-8.

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Steudler, Susanne, Anett Werner e Jay J. Cheng, a cura di. Solid State Fermentation. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-23675-5.

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McNeil, B. Practical fermentation technology. West Sussex, England: Wiley, 2008.

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Ashok, Pandey, Regional Research Laboratory (Trivandrum, India) e Specialist Group Meeting & Symposium on Solid State Fermentation (1994 : Trivandrum, India), a cura di. Solid-state fermentation. New Delhi: Wiley Eastern, 1994.

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Pirt, S. John. The penicillin fermentation. London: Pirtferm, 1993.

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Atmani, Hamoud. La fermentation: Roman. Alger: Entreprise nationale du livre, 1986.

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Capitoli di libri sul tema "Fermentation"

Calvel, Raymond. "Fermentation". In The Taste of Bread, 38–48. Boston, MA: Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-6809-1_4.

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Boantza, Victor D. "Fermentation". In Encyclopedia of Early Modern Philosophy and the Sciences, 1–16. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-20791-9_478-1.

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Miller, Gregory H. "Fermentation". In Whisky Science, 143–63. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13732-8_5.

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Alderson, Pauline, e Martin Rowland. "Fermentation". In Making Use of Biology, 67–80. London: Macmillan Education UK, 1995. http://dx.doi.org/10.1007/978-1-349-13563-9_6.

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Therdthai, N. "Fermentation". In Bakery Products Science and Technology, 325–34. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch18.

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Peretó, Juli. "Fermentation". In Encyclopedia of Astrobiology, 1–2. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-27833-4_732-2.

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Peretó, Juli. "Fermentation". In Encyclopedia of Astrobiology, 848–49. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-662-44185-5_732.

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Alderson, Pauline, e Martin Rowland. "Fermentation". In Making Use of Biology for GCSE, 65–80. London: Macmillan Education UK, 1989. http://dx.doi.org/10.1007/978-1-349-10062-0_6.

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Peretó, Juli. "Fermentation". In Encyclopedia of Astrobiology, 583–84. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-11274-4_732.

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Wilkins, Mark R., e Hasan Atiyeh. "Fermentation". In Food and Industrial Bioproducts and Bioprocessing, 185–203. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119946083.ch7.

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Atti di convegni sul tema "Fermentation"

Enomoto, Yuki, Masataka Uchino, Kaho Nomura e Taro Nakamura. "Experimental Verification of Fermentation Acceleration by Peristaltic Pump : -Initial Investigation of Fermentation Acceleration of Lactic Acid Bacteria by Fermentation Substrate made of Gel Material-*". In 2024 IEEE/ASME International Conference on Advanced Intelligent Mechatronics (AIM), 303–8. IEEE, 2024. http://dx.doi.org/10.1109/aim55361.2024.10637128.

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Dolejšová, Markéta, e Denisa Kera. "Fermentation GutHub". In CHIuXiD '16: The 2th International Conference in HCI and UX in Indonesia 2016. New York, NY, USA: ACM, 2016. http://dx.doi.org/10.1145/2898459.2898470.

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Li, Yong-Feng, Nan-Qi Ren, Li-Jie Hu, Guo-Xiang Zheng e Maryam Zadsar. "Fermentative Biohydrogen Production by Mixed and Pure Bacterial Culture: Designing of Processes and Engineering Control". In ASME 2005 International Solar Energy Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/isec2005-76100.

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In this paper the research about applied bio-hydrogen production engineering is introduced. The advantages, disadvantages and characteristics of bio-hydrogen production systems and some technical issues on anaerobic fermentative bio-hydrogen producing systems will be discussed and focused on the schematic processing, designing strategies and engineering control of fermentation parameters and also the technical means to increase the evolved hydrogen and hydrogen evolution rate. The technology of bio-hydrogen production based on ethanol-type fermentative theory has been established. The mixed continuous culture and pure batch culture processes were proposed for hydrogen production.

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Alhomodi, Ahmad, William Gibbons e Bishnu Karki. "Variation in Cellulase Production During Solid and Submerged State Fermentation of Raw and Processed Canola Meal by Aureobasidium Pullulans, Neurospora Crassa, and Trichoderma Reesei". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mrzb5147.

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Justification: Canola meal (CM) is a protein rich co-product of canola oil extraction process, and its use is restricted to animal diet due to the presence of high fibers and antinutritional factors (ANFs) such as glucosinolates and phytic acids. As attempts to provide canola meal with low ANFs and fibers, traditional sprouting process of canola seed followed by sprout defatting and mild washing water pretreatment of hexane extracted CM were applied. The obtained canola sprout meal (CSM) and washed hexane extracted canola meal (WHECM) along with raw hexane extracted canola meal (HECM) underwent submerged and solid-state fermentation. It was noticed that used fungi yielded different outcomes in terms of fiber and ANFs reduction. The objective of this this study was to evaluate the activities of enzymes (cellulase, endoglucanase, and β-glucosidase) produced by three fungal strains (Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei) cultivated on three differently processed canola substrates (CSM, WHECM and HECM) during solid- and submerged- state fermentations using mono and coculture inoculation. Our results showed that cellulase, β-glucosidase and endoglucanase activity significantly varied based on substrate used, mode of fermentation (solid/submerged) and inoculation type (mono/co) even under same strain, highlighting the effect of pre-processed meals, and fermentation conditions on the overall fungal enzymatic activities and their impact on the nutritional composition of the substrate/products.

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Kostov, Georgi, Vesela Shopska, Rositsa Denkova-Kostova e Kristina Ivanova. "Modeling and design of fermentation processes part 1. culture medium optimization and general parameters of the fermentation process". In 38th ECMS International Conference on Modelling and Simulation. ECMS, 2024. http://dx.doi.org/10.7148/2024-0323.

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The general approaches in the modeling of fermentation processes have been discussed in the present publication. A classification of fermentation processes, some methods of modeling the composition of the culture media and the macrokinetic parameters of the process as a first step in the design of a fermentation process have been considered. The purpose of the small review publication was to present an approach to the development of a generalized model of the fermentation process by considering the different aspects of the fermentation process.

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Zongqiang, Zhu, Cheng Guanwen, Zhu Yinian, Zeng Honghu, Wei Rongrong e Wei Caichun. "The Effects of Different Anaerobic Fermentation Temperature on Biogas Fermentation of Swine Manure". In 2011 International Conference on Computer Distributed Control and Intelligent Environmental Monitoring (CDCIEM). IEEE, 2011. http://dx.doi.org/10.1109/cdciem.2011.117.

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STOŠKUS, Robertas, Jonas JATKAUSKAS, Vilma VROTNIAKIENĖ e Vida JUOZAITIENĖ. "THE EFFECT OF HOMO - AND HETERO - FERMENTATIVE LACTIC ACID BACTERIA MIX ON THE ENSILED LUCERNE FERMENTATION CHARACTERISTICS AND AEROBIC STABILITY IN BIG BALES". In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.029.

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The purpose of this study was to determine the effect of homo- and hetero-fermentative lactic acid bacteria mix on the ensiled lucerne fermentation characteristics and aerobic stability in big bales. The lucerne was ensiled without additives (C) and treated with a mix of bacterial inoculant that contains Lactococcus lactis and Lactobacillus buchneri (50:50) (I). Silage was treated with bacterial inoculant, which significantly increased the total organic acids concentration by 69 %, lactic acid by 92% and acetic acid by 76 %. If the results were compared with the C silage, the inoculation significantly decreased the concentrations of butyric acid by 73 %, ethanol by 53 % and ammonia - N concentration by 33%. Inoculated silage had significantly lowered the yeast count by 59 % and moulds count by 34 %. Compared to the inoculated silage and during the aerobic exposure, the untreated silage maximum temperature was significantly higher (13.9 0C vs 4.6 0C) (P &amp;lt; 0.05). Therefore, the bacterial inoculant improved the quality of fermentation and aerobic stability in lucerne silages.

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Sabah, Menia, Nouicer Ilyes e Khellaf Abdallah. "Hydrogen Production by Dark Fermentation". In 2020 6th International Symposium on New and Renewable Energy (SIENR). IEEE, 2021. http://dx.doi.org/10.1109/sienr50924.2021.9631925.

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Dubrovskis, Vilis, e Imants Plume. "Anaerobic fermentation of kitchen waste". In 21st International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, Faculty of Engineering, 2022. http://dx.doi.org/10.22616/erdev.2022.21.tf020.

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Zou, Hui, Qunhui Wang, Yingying Liu e Wengong Zhou. "The Impact on L-Lactic Acid Fermentation with Jinggangmycin Fermentation Residue as Nitrogen Source". In 2010 International Conference on E-Product E-Service and E-Entertainment (ICEEE 2010). IEEE, 2010. http://dx.doi.org/10.1109/iceee.2010.5661403.

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Rapporti di organizzazioni sul tema "Fermentation"

McMillan, J. D. Xylose fermentation to ethanol. Office of Scientific and Technical Information (OSTI), gennaio 1993. http://dx.doi.org/10.2172/6975389.

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McMillan, J. D. Xylose fermentation to ethanol. A review. Office of Scientific and Technical Information (OSTI), gennaio 1993. http://dx.doi.org/10.2172/10117941.

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Office of Scientific and Technical Information (OSTI), gennaio 1990. http://dx.doi.org/10.2172/7206403.

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Alattar, Manar. Biological Treatment of Leachates of Microaerobic Fermentation. Portland State University Library, gennaio 2000. http://dx.doi.org/10.15760/etd.905.

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Clark, D. P. Regulation of alcohol fermentation by Escherichia coli. Office of Scientific and Technical Information (OSTI), gennaio 1989. http://dx.doi.org/10.2172/7279319.

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Leschine, Susan. IMPACTS OF BIOFILM FORMATION ON CELLULOSE FERMENTATION. Office of Scientific and Technical Information (OSTI), ottobre 2009. http://dx.doi.org/10.2172/966704.

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Canale-Parola, E. Cellulose fermentation by nitrogen-fixing anaerobic bacteria. Office of Scientific and Technical Information (OSTI), dicembre 1992. http://dx.doi.org/10.2172/10122763.

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Eveleigh, D., e J. Macmillan. Cellulase: A key enzyme for fermentation stocks. Office of Scientific and Technical Information (OSTI), marzo 1990. http://dx.doi.org/10.2172/6949102.

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Eveleigh, D. Cellulase: A key enzyme for fermentation feedstocks. Office of Scientific and Technical Information (OSTI), agosto 1988. http://dx.doi.org/10.2172/6810692.

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Eveleigh, D., e J. Macmillan. Cellulase: A key enzyme for fermentation stocks. Office of Scientific and Technical Information (OSTI), luglio 1989. http://dx.doi.org/10.2172/7101141.

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