Rozprawy doktorskie na temat „Fermentation liquide-Liquide”
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Prevot, Vincent. "Comparaison de la production de complexes enzymatiques par fermentation en milieu solide et par fermentation en milieu liquide". Thesis, Reims, 2013. http://www.theses.fr/2013REIMS009/document.
Pełny tekst źródłaSolid-state fermentation is a bioprocess that can optionally be used as disruptive technology to reduce the cost of biocatalysts used in the lignocellulosic biomass conversion like wheat bran. The first part of this research has explored the potential of this technology compared to submerged fermentation in an application comparison. Several saccharification tests have thus been carried on different feedstocks (cellulose, wheat bran) and have shown the differentiator advantage of biocatalysts produced by solid state fermentation. Then, the second part of this research has investigated the recalcitrance factors of wheat bran to enzymatic hydrolysis. Two main factors have thus been demonstrated: a physical factor, related to the accessibility of biocatalysts to the polysaccharides, and a biochemical factor, related to the absence or the low presence of some enzymatic activities (feruloyl esterase, ...) in the enzymatic complex of Trichoderma reesei Rut-C30. This study has also identified the origin of the various carbohydrate moieties hydrolyzed and has determined the carbohydrate potential currently releasable from this biomass. Finally, the last part of this research has been devoted to the practical study of an innovative concept of process to promote the conversion of polysaccharides in wheat bran. A removal of the physical barrier to mass transfer and therefore a validation of this concept has finally been achieved
Christen, Pierre. "Faisabilite d'un procede a membrane liquide pour l'extraction continue de l'ethanol produit par fermentation". Paris, ENMP, 1987. http://www.theses.fr/1987ENMP0055.
Pełny tekst źródłaChristen, Pierre. "Faisabilité d'un procédé à membrane liquide pour l'extraction continue de l'éthanol produit par fermentation". Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37603966h.
Pełny tekst źródłaMizzi, Benoît. "Méthodologie générale pour la conception d'une extraction liquide-liquide réactive : application à la séparation d'un acide carboxylique issu d'un milieu fermentaire". Phd thesis, Toulouse, INPT, 2016. http://oatao.univ-toulouse.fr/17776/1/MIZZI_Benoit.pdf.
Pełny tekst źródłaRagazzo, Sanchez Juan Arturo. "Equilibres gaz-liquide de composés d'arôme en solutions hydro-alcooliques : capteurs d'arômes et maîtrise des procédés biologiques". Montpellier 2, 2001. http://www.theses.fr/2001MON20107.
Pełny tekst źródłaDeblay, Philippe. "Transport d'acide aminé par membrane liquide supportée : Application à la séparation de la valine de mouts de fermentation de corynebacterium glutamicum". Paris, ENMP, 1989. http://www.theses.fr/1989ENMP0174.
Pełny tekst źródłaMorakul, 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.
Pełny tekst źródłaThe 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
Elqotbi, Mohammed. "Application de la dynamique des fluides (CFD) à la modélisation d'un bioréacteur gaz-liquide". Thesis, Lille 1, 2009. http://www.theses.fr/2009LIL10023/document.
Pełny tekst źródłaThis work, in its methodological progression, aims at validating and implementing the fluid dynamics contribution, both theoretical and numerical, to the fermentation processes in agitated vessels. Indeed, its contribution in other engineering fields, where material flows and transformations coexist, could arouse additional deep interest. The detailed description of the evolution of the reactor contents in the final analysis proposes the pattern that is realized during the industrial exploitation of the studied operation. The thesis thus presents an approach to a reactor performance during fermentation. Combining multiphase flow with its, inter-phase mass transfer kinetics and particularly with the reactive aspect of the latter is the subject of progressive integration leading to a model of "numerical fermentation". A statistical analysis over the bulk data collected in the course of such an operation allow to evaluate more than one characteristic, and to draw much useful information not only for the study in the stage of development of the process but also for the support of its productive exploitation. The flexibility of the data-processing tool thus developed initiates competition between this evaluation method for process simulation and the reality itself as far as such processes practised so far through laboratory models or pilot models are largely more expensive at more than one plane. The numerical methods adapted to such type of problems developed well in the last decade and the material that supports the calculation itself do not exclude employment of some modest means of acquisition. Not unlike chemical reaction engineering, biological reaction engineering would thus have the possibility to benefit of this nonintrusive technique of study excluding any economic or even ecological damage. -----------------------
Elqotbi, Mohammed. "Application de la dynamique des fluides (CFD) à la modélisation d'un bioréacteur gaz-liquide". Electronic Thesis or Diss., Lille 1, 2009. http://www.theses.fr/2009LIL10023.
Pełny tekst źródłaThis work, in its methodological progression, aims at validating and implementing the fluid dynamics contribution, both theoretical and numerical, to the fermentation processes in agitated vessels. Indeed, its contribution in other engineering fields, where material flows and transformations coexist, could arouse additional deep interest. The detailed description of the evolution of the reactor contents in the final analysis proposes the pattern that is realized during the industrial exploitation of the studied operation. The thesis thus presents an approach to a reactor performance during fermentation. Combining multiphase flow with its, inter-phase mass transfer kinetics and particularly with the reactive aspect of the latter is the subject of progressive integration leading to a model of "numerical fermentation". A statistical analysis over the bulk data collected in the course of such an operation allow to evaluate more than one characteristic, and to draw much useful information not only for the study in the stage of development of the process but also for the support of its productive exploitation. The flexibility of the data-processing tool thus developed initiates competition between this evaluation method for process simulation and the reality itself as far as such processes practised so far through laboratory models or pilot models are largely more expensive at more than one plane. The numerical methods adapted to such type of problems developed well in the last decade and the material that supports the calculation itself do not exclude employment of some modest means of acquisition. Not unlike chemical reaction engineering, biological reaction engineering would thus have the possibility to benefit of this nonintrusive technique of study excluding any economic or even ecological damage. -----------------------
Launay, Franck. "Nouvelles approches de la culture en milieux solide et liquide de mycélium d'un champignon supérieur : la morille". Compiègne, 1989. http://www.theses.fr/1989COMPD185.
Pełny tekst źródłaMorel mushrooms strains of Morchella have been used to study in submerged and solid state cultures, the production of aromatic compounds. Preliminary results in solid state culture showed, under the studied fermentation conditions, that the desired aroma could not be produced. Therefore studies were focused on the submerged culture. An experimental design planning was employed to study in Erlenmeyer flasks the influence of pellet size and addition of additives on the production of biomass and product. Experiments were then performed in 2 l bioreactors to analyze the pellet development. Furthermore, these culture conditions were scaled up to 20 l fermenters. The results showed an important biomass development in a pellet form up to 17 g/l cell dry weight. The produced aroma intensity was found to be, in organoleptic tests, dependant on the used medium and the produced mycelium form. It seems that a better aroma production is obtained with reduced size pellet forms
Picque, Daniel. "Développement de méthodes de mesure en ligne de la concentration en éthanol dans les procédés de fermentation". Compiègne, 1989. http://www.theses.fr/1989COMPD286.
Pełny tekst źródłaDreschke, Gilbert. "Optimization of fermentative biohydrogen production by Thermotoga neapolitana". Thesis, Paris Est, 2018. http://www.theses.fr/2018PESC2187/document.
Pełny tekst źródłaHydrogen has revealed a great potential as a versatile and non-polluting energy carrier of the future providing a high energy density and an efficiently conversion to usable power. Dark fermentation is one of the most promising biological production processes, but still has to overcome major challenges, most importantly low hydrogen production rates (HPRs) and hydrogen yields (HYs), before its industrial application becomes cost- and energy-efficient.In this work, we aimed to optimize the hydrogen production via dark fermentation by Thermotoga neapolitana. The main objectives were to enhance the HPR and maintaining a high HY using different approaches to counteract process limitations and prevent the most relevant inhibitions. Furthermore, a development of the industrially preferred continuous-flow process was projected. An increase of the initial biomass concentration from 0.46 to 1.74 g CDW/L in batch bioassays resulted in a more than 2-fold enhancement of the HPR up to 654 (±30) mL/L/h without negatively affecting the HY. However, while the volumetric productivity increased the specific HPR (per unit of biomass) was negatively correlated with the HPR and the biomass concentration. Subsequently, we investigated the supersaturation of hydrogen in the liquid phase (H2aq) in batch bioassays. At 100 rpm agitation H2aq supersaturated up to 3 times the equilibrium concentration. Increasing the agitation speed diminished the accumulation of H2aq until an equilibrium between the gas and liquid phase hydrogen was reached with 500 rpm agitation at low cell concentrations. A raise from 200 to 600 rpm gradually reduced H2aq from 21.9 (± 2.2) to 8.5 (± 0.1) mL/L and approximately doubled the HPR, revealing a direct correlation between the two parameters. Similarly, the addition of K1 carrier and H2-rich biogas recirculation (GaR) successfully counteracted the accumulation of H2aq. Accelerating the process by increasing the reactors biomass concentration up to 0.79 g CDW/L, GaR revealed to be more efficient in removing H2aq than 500 rpm agitation. The application of GaR at 300 and 500 rpm enhanced the HPR by approximately 260% up to 850 (± 71) mL H2/h/L, compared to a sole 300 rpm agitation, reaching a HY of 3.5 mol/mol glucose. We demonstrated that an insufficient gas-liquid mass transfer leads to the accumulation of H2aq which inhibits the yield but even more so the rate of dark fermentation. In the final phase of this project we successfully maintained continuous-flow hydrogen production. Increasing the feed glucose concentration from 11.1 to 41.6 mM diminished the HY from 3.6 (± 0.1) to 1.4 (± 0.1) mol H2/mol glucose. The HPR increased concomitantly up to approximately 55 mL/L/h at 27.8 mM of glucose, whereas a further increase of feed glucose to 41.6 mM did not enhance the HPR and the AA concentration. To investigate whether high levels of AA limited the process, the feed AA concentration was gradually increased. However, this revealed no negative effect on continuous dark fermentation up to 240 mM of feed AA and, throughout the 110 days of continuous fermentation, the HY increased by 47%. Decreasing the HRT from 24 to 7 h also led to a HPR enhancement from 82 (± 1) to 192 (± 4) mL/L/h, while decreasing the HY. Concomitantly, the H2aq accumulated, directly correlated to the HPR reaching 15.6 mL/L at an HRT of 7 h and 500 rpm agitation. The application of GaR efficiently counteracted the supersaturation of H2aq and allowed the highest HPR of 277 mL/L at a HRT of 5 h
Fáklya, Bernadett. "Development of an industrial process for the production of aroma molecules by biocatalysis". Electronic Thesis or Diss., Aix-Marseille, 2021. http://www.theses.fr/2021AIXM0197.
Pełny tekst źródła6-pentyl-alpha-pyrone (6PAP) is a specialized fungal metabolite first isolated in the 1970s from cultures of the fungus Trichoderma viride. In addition to its numerous biological properties (antifungal agent, phytohormone-like effect, inducer of plant defense mechanisms, etc.), it has organoleptic properties similar to those of massoia lactone and delta-decalactone, of which it is also a potential precursor. Its pleasant smell and taste of coconut, with a hint of nutty and tonka bean, makes it an aroma of interest on its own, already used as an additive in some food products and beverages. To date, 6PAP has been produced on industrial scale only by chemical synthesis. Its biotechnological production from bio-based materials is non-existent despite the extensive research efforts encouraged by a growing consumer demand for molecules of natural origin. In this work, we have therefore developed a fermentation process from inexpensive agricultural raw materials, under mild conditions, with a fungal strain of Trichoderma that has not undergone any genetic modification. Based initially on design of experiments (DOE) studies, we finally obtained up to 1 g/L of 6PAP, both in flask and in bioreactors, by a biphasic liquid-liquid fermentation process
Dallet, Sandrine. "Influence de la pression sur le comportement cinétique et structural d'une alcool déshydrogénase mésostable extraite de levure et d’une alcool déshydrogénase thermostable extraite de Thermoanaerobium brockii". Compiègne, 1995. http://www.theses.fr/1995COMPD839.
Pełny tekst źródłaLangourieux, Sylvie. "Interactions ligand - récepteur : cas des composés d'arôme en solutions aqueuses". Montpellier 2, 1993. http://www.theses.fr/1993MON20186.
Pełny tekst źródłaVergnault, Hélène. "Etude et amélioration de la chromatographie en lit expansé". Toulouse, INSA, 2004. http://www.theses.fr/2004ISAT0023.
Pełny tekst źródłaExpanded bed adsorption (EBA) is a primary recovery technology allowing the adsorption of target proteins from unclarified feedstock, by an increase in bed voidage, combining separation, concentration and purification steps. First, a new column with a conical distributor has been specially designed to avoid any grid and limit problems of clogging with high cellular concentration culture broth. This column gives a better efficiency compared with commercial ones. Second, a physico-chemical study of the interaction between adsorbent beads and the yeast S. Cerevisiae demonstrated the importance of considering the real working conditions, integrating the hydrodynamics and all kind of interactions (electrostatic, Lifshitz-van der Waals and polar interactions). Then, the lipase of Yarrowia lipolytica has been well purified by this technique using the new column with conical distributor, directly from unclarified feedstock. The yield reached 98. 8% and the purification factor approached 3. 55
Pouliot, Kathleen. "Détermination du coefficient de transfert de matière en fermentations liquide et solide". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0011/MQ41994.pdf.
Pełny tekst źródłaChiciuc, Igor. "Etude des paramètres affectant le transfert d'oxygène dans les vins". Phd thesis, Université Sciences et Technologies - Bordeaux I, 2010. http://tel.archives-ouvertes.fr/tel-00557051.
Pełny tekst źródłaDrougard, Marion. "Compréhension et contrôle de la morphologie des champignons filamenteux en culture liquide". Thesis, Paris, Institut agronomique, vétérinaire et forestier de France, 2018. http://www.theses.fr/2018IAVF0019.
Pełny tekst źródłaBiotechnology has for many years operated a large collection of microorganisms in food and health sectors. Today, this field fits perfectly into the ecological transition of chemical and environmental sectors, by designing high-performance processes to replace petroleum products. Filamentous fungi represent important organisms in industrial biotechnologies, widely used for the production of metabolites with strong commercial interests such as antibiotics, enzymes or organic acids. Their implementation in submerged environment is continually attracting new research to overcome issues associated with their behavior. Indeed, this mode of cultivation generates different fungal morphologies, mainly dependent on their intrinsic biological properties but also on physico-chemical conditions within their environment. This characteristic of filamentous fungi very often influences their implementation and their productivity.This thesis proposes an original study to identify and control the underlying phenomena that influence fungal morphogenesis. To this end, we propose research combining fundamental and applied studies on several strains of strong industrial interest. We have investigated and developed various pioneering techniques for the control of fungal morphology. Microparticles implementation and development of a microfluidic encapsulation technique allowed us to confirm and deepen the aggregation mechanisms of fungal conidia. On the other hand, the addition of mineral salts in the culture medium prevented hyphae aggregation. To validate an extrapolation of these results towards an industrial process, these tools were also implemented during the first steps of scale-up. These works bring results and perspectives in the control of bioprocesses involving filamentous fungi
Toussaint, Grégoire. "Apport des écoulements secondaires et pulsés et de la vélocimétrie IRM à la filtration de fluides biologiques". Compiègne, 2000. http://www.theses.fr/2000COMP1310.
Pełny tekst źródłaChiciuc, Igor. "Étude des paramètres affectant le transfert d'oxygène dans les vins". Thesis, Bordeaux 1, 2010. http://www.theses.fr/2010BOR14163/document.
Pełny tekst źródłaMicro-oxygenation of the wines, by the dispersion of oxygen bubbles, is a practice increasingly used in oenology. This technique is not always suitably controlled for lack of scientific knowledge on the parameters governing the transfer of oxygen. Research was focused on the study of transfer coefficients in function of wine components (CO2, ethanol, sucrose, consuming oxygen) and of operating conditions (type of diffuser, temperature, relationship between height and diameter of the container of liquid). The results show that during micro-oxygenation, the dissolved carbon dioxide and the sucrose have a negative incidence on the transfer whereas the presence of ethanol improves the transfer. As operating conditions are concerned, the increase in gas output and the increase in micro-oxygenation tank height/diameter ratio positively influence oxygen transfer. For wines, the specific surface of the bubbles and the mass transfer coefficient could be dissociated. The surfactant nature of wine components seems to be the most important factor in mass transfer. The knowledge so acquired was applied to micro-oxygenation during two stages of wine making: alcoholic fermentation with the oxygen yield control and the simulation of ageing technique in barrels coupled with the wood chips addition. A new approach relates to the study of a membrane contactor application allowing the oxygen transfer by diffusion
Herrero, Marie. "Influence des fermentations alcoolique et malolactique sur la composition volatile des cidres à distiller en cours d’élaboration". Caen, 2011. http://www.theses.fr/2011CAEN2028.
Pełny tekst źródłaThis manuscript handles with the characterisation and changes of chemical composition of cider to be distilled, from the fruit juice to the distillation step. For two years (2007/2008 and 2008/2009), about 100 sample of ciders were taken and issued from 4 tanks representing two different French labels and three different cider-making technologies (industrial, small-scale and farm production). Content of sugars was determined by enzymatic method, malic and lactic acids were quantified by HPLC/UV and volatile composition was fallowed by GC/MS after Solid-Phase Extraction and concentration. Sugars consumption was faster for the industrial productions than in farmer’s and home-made’s ones. Malolactic fermentation (MLF) seems to be characteristic of industrial productions and takes place quickly, less than one month is necessary to degrade the initial malic acid content. This transformation was found to be simultaneous to the alcoholic fermentation. The occurrence of MLF is characterized by an important apparition of acetates (2-phenylethyl and 3-methulbutyl acetates) in a first period and a more important concentrations of carboxylic acids and volatile derivatives of lactic and succinic acid in the final. In fine, compounds as acetoin, butanol and hexanol are more concentrated in ciders where a MLF did not occurred. Differences were not significant for higher alcohols; they are changing during the alcoholic fermentation even if their progression seems to be slower when lactic acid bacteria are very active. A control of the quality of apples and the temperature of casks could be enabling a better repeatability of the cider devoted to the distillation of Calvados
Marie, Herrero. "Influence des fermentations alcoolique et malolactique sur la composition chimique des cidres à distiller en cours d'élaboration". Phd thesis, Université de Caen, 2011. http://tel.archives-ouvertes.fr/tel-00631021.
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