Статті в журналах: "Gas-fermentation"

1

KATO, Junya, and Yutaka NAKASHIMADA. "Gas Fermentation of Chemicals." Oleoscience 21, no. 10 (2021): 417–24. http://dx.doi.org/10.5650/oleoscience.21.417.

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KATO, Junya, and Yutaka NAKASHIMADA. "Gas Fermentation of Chemicals." Oleoscience 21, no. 10 (2021): 417–24. http://dx.doi.org/10.5650/oleoscience.21.417.

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3

Bastidas-Oyanedel, Juan-Rodrigo, Zuhaida Mohd-Zaki, Raymond J. Zeng, Nicolas Bernet, Steven Pratt, Jean-Philippe Steyer, and Damien John Batstone. "Gas controlled hydrogen fermentation." Bioresource Technology 110 (April 2012): 503–9. http://dx.doi.org/10.1016/j.biortech.2012.01.122.

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4

Prusova, Bozena, Jakub Humaj, Michaela Kulhankova, Michal Kumsta, Jiri Sochor, and Mojmir Baron. "Capture of Fermentation Gas from Fermentation of Grape Must." Foods 12, no. 3 (January 28, 2023): 574. http://dx.doi.org/10.3390/foods12030574.

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During alcoholic fermentation, a considerable amount of carbon dioxide (CO2) is produced, and the stream of CO2 can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fermentation gas capture technology. In the experiment, gas was captured during the fermentation of sauvignon blanc must. The concentration of individual volatile compounds in the fermentation gas was determined using gas chromatography, and the highest values were achieved by isoamyl acetate, isoamyl alcohol and ethyl decanoate. Ethyl dodecanoate achieved the lowest values of the investigated volatile substances. For sensory assessment, quantitative descriptive analysis (QDA) compared water carbonated with fermentation gas and water carbonated with commercial carbon dioxide for food purposes. Based on the results of this study, it can be concluded that the captured gas containing positive aromatic substances is suitable for the production of carbonated drinks in the food industry.

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5

Bengelsdorf, Frank R., Melanie Straub, and Peter Dürre. "Bacterial synthesis gas (syngas) fermentation." Environmental Technology 34, no. 13-14 (July 2013): 1639–51. http://dx.doi.org/10.1080/09593330.2013.827747.

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6

Peng, Zhi Lian, Jin Lin Wang, Jing Jiao, Jin Zhang, Yong Zheng, Gang Wang, Yi Guo Deng, Wei Min Gao, Shuang Mei Qin, and Tao Huang. "Effect of Temperature on Anaerobic Fermentation of Banana Stem Residue." Advanced Materials Research 399-401 (November 2011): 1501–5. http://dx.doi.org/10.4028/www.scientific.net/amr.399-401.1501.

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Anaerobic fermentation experiments were conducted on banana (pseudo) stem residue to study the relationship between fermentation temperature and gas production yield and gas production rate, and methane content. Based on fixed dry matter concentration, inoculum concentration and fermentation time, different temperatures, i.e. 25, 30, 35, 40°C were selected and formed four experimental groups. Four levels of single factor tests were conducted to optimize temperature parameter for anaerobic fermentation of banana stem residue. The results showed that the daily gas yield of banana stem residue reached the maximum value of 36.8L on the fourth day at 35°C, and the average gas yield was 5.03L/d. The total gas yield was 402.3L, while the maximum methane content was 61.2% in the whole fermentation process. The results indicated that the comprehensive effect was best at 35°C in anaerobic fermentation of banana stem residue.

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7

Liu, Jing Hui, Wi Di Zhang, Fang Yin, Jing Liu, Xing Ling Zhao, Shi Qing Liu, Ling Xu, Yu Bao Chen, and Hong Yang. "Effects of Different Treatments on Properties of Biogas Fermentation with Ginger Skin." Advanced Materials Research 953-954 (June 2014): 284–89. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.284.

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In order to obtain gas potential and characteristics of ginger skin in biogas fermentation as raw material, and explore effect of different treatments on properties of biogas fermentation with ginger skin. At the temperature of 30°C, biogas fermentations with ginger skin were treated in two ways (natural decay and mixed with pig manure). Experiments were respectively set five different treatments (direct fermentation, natural decay, adding pig manure after natural decay (TS content of pig manure / TS content of ginger skin were respectively 1:1, 2:1 and 3:1)). The results showed gas potential of ginger skin and total gas production were respectively 118.08ml/gTS and 320ml, after the 11th day, the fermentation was in a serious acidification, as a result of stopping gas production. The fermentations with ginger skin which went through natural decay and adding pig manure after natural decay can both eliminate acidification which caused by use of ginger skin directly, and conduce to the fermentation with ginger skin. The fermentation with ginger skin which went through natural decay had higher degradation rate of TS, total gas production, TS gas potential and methane content than fermentation with ginger skin directly.

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8

Henderson, Neil. "Gas monitor for new fermentation technology." Vacuum 39, no. 6 (January 1989): 590. http://dx.doi.org/10.1016/0042-207x(89)90644-1.

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9

Redl, Stephanie, Martijn Diender, Torbjørn Ølshøj Jensen, Diana Z. Sousa, and Alex Toftgaard Nielsen. "Exploiting the potential of gas fermentation." Industrial Crops and Products 106 (November 2017): 21–30. http://dx.doi.org/10.1016/j.indcrop.2016.11.015.

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10

Mandenius, Carl Fredrik. "Membrane gas sensors for fermentation monitoring." Journal of Fermentation Technology 65, no. 6 (January 1987): 723–29. http://dx.doi.org/10.1016/0385-6380(87)90018-5.

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11

Xu, Yao, Min Aung, Zhanying Sun, Yaqi Zhou, Yanfen Cheng, Lizhuang Hao, Varijakshapanicker Padmakumar, and Weiyun Zhu. "Bio-Fermentation Improved Rumen Fermentation and Decreased Methane Concentration of Rice Straw by Altering the Particle-Attached Microbial Community." Fermentation 8, no. 2 (February 8, 2022): 72. http://dx.doi.org/10.3390/fermentation8020072.

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Bio-fermentation technology has been successfully developed for ensiling rice straw; however, its effects on the particle-attached microbial community remains unknown. Therefore, rice straw (RS) and bio-fermented rice straw (BFRS) were used as substrates for in vitro rumen fermentation to investigate the effect of bio-fermentation on particle-attached microbial community, as well as their effects on gas and methane production, fermentation products, and fiber degradation. Our results have shown that total gas production, fiber degradation, and in vitro fermentation products were significantly higher (p < 0.05) for the BFRS than the RS, while methane concentration in total gas volume was significantly lower (p < 0.05) for the BFRS than RS. Linear discriminant effect size (LefSe) analysis revealed that the relative abundance of the phyla Bacteroidetes, Fibrobacteres, Proteobacteria, and Lantisphaerae, as well as the genera Fibrobacter, Saccharofermentans, and [Eubacterium] ruminantium groups in the tightly attached bacterial community, was significantly higher (p < 0.05) for the BFRS than the RS, whereas other microbial communities did not change. Thus, bio-fermentation altered the tightly attached bacterial community, thereby improving gas production, fiber degradation, and fermentation products. Furthermore, bio-fermentation reduced methane concentration in total gas volume without affecting the archaeal community.

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12

Mauricio, R. M., D. M. S. S. Vitti, F. L. Mould, E. Owen, M. S. Dhanoa, and M. K. Theodorou. "Determination of total gas production and gas profile release from a bicarbonate buffer during addition of acetic acid to a carbonated-buffered medium." Proceedings of the British Society of Animal Science 1998 (1998): 58. http://dx.doi.org/10.1017/s1752756200597105.

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The quantity of gas accumulated in the in vitro fermentation technique (e.g. Theodorou et al., 1994) results from gaseous end-products of substrate fermentation, lysis of rumen microorganisms and CO2 released when VFA are neutralised by the carbonate-buffered medium (Beuvink and Spoelstra, 1992). However the quantity of gas produced from this acid-buffer interaction is not directly related to substrate fermentation and therefore needs to be quantified if gas evolution from substrate fermentation is to be estimated. This study examined gas release following the addition of acetic acid to a bicarbonate buffered medium and used a Gompertz equation to describe both the rate and total volume produced.

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13

Mauricio, R. M., D. M. S. S. Vitti, F. L. Mould, E. Owen, M. S. Dhanoa, and M. K. Theodorou. "Determination of total gas production and gas profile release from a bicarbonate buffer during addition of acetic acid to a carbonated-buffered medium." Proceedings of the British Society of Animal Science 1998 (1998): 58. http://dx.doi.org/10.1017/s0308229600032712.

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The quantity of gas accumulated in the in vitro fermentation technique (e.g. Theodorou et al., 1994) results from gaseous end-products of substrate fermentation, lysis of rumen microorganisms and CO2 released when VFA are neutralised by the carbonate-buffered medium (Beuvink and Spoelstra, 1992). However the quantity of gas produced from this acid-buffer interaction is not directly related to substrate fermentation and therefore needs to be quantified if gas evolution from substrate fermentation is to be estimated. This study examined gas release following the addition of acetic acid to a bicarbonate buffered medium and used a Gompertz equation to describe both the rate and total volume produced.

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14

Macheboeuf, D., and J. van Milgen. "Comparison of five models used to describe gas accumulation profiles in the gas test method with horse caecal fluid as inoculum." BSAP Occasional Publication 22 (1998): 185–86. http://dx.doi.org/10.1017/s0263967x00032535.

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The in vivo organic matter digestibility (OMD) in ruminants can be predicted with the gas test method by the amount of gas produced after 24-h fermentation (Menke et al., 1979). Mathematical models can also be used and can provide useful information concerning the kinetics of fermentation. In ruminants, various models have been used to fit fermentation profiles. The early models are based on first-order kinetics with a constant fractional rate of fermentation (Ørskov and McDonald, 1979; Khazaal et al., 1993). Recently, more sophisticated models have been used to describe gas production kinetics obtained from new automated gas production equipment (Theodorou et al., 1995; Cone et al., 1996). The aim of this study was to compare the relevance and the accuracy of five models for describing gas production kinetics and for predicting the organic matter digestibility (OMD) of forages in horses.

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15

Liu, Zhen, and Qing Hui Chang. "Steady-State Simulation of the Strip-Flash Ethanol Fermentation Process." Advanced Materials Research 557-559 (July 2012): 2151–54. http://dx.doi.org/10.4028/www.scientific.net/amr.557-559.2151.

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The conventional ethanol fermentaion is a typical inhibitory process, leading to low productivity and yield. A new ethanol fermentation process coupled with gas stripping and vacuum flash, named as strip-flash fermentation, is proposed. The process is provided with the advantages of both stripping fermentation and flash fermentation, and improves the ethanol productivity by increasing the in-situ ethanol removal. And a model of flash-strip fermentation process was established. The theoretically analyses indicate that increasing gas flux and liquid phase recycling ratio can help to enhance productivity and yield of strip-flash fermentation process, and comparison to striping fermentation or flash fermentation, flash-strip fermentation has shown a better productivity. The results has also shown the possibilities of further application and optimization of this process.

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16

Cone, J. W. "The development, use and application of the gas production technique at the DLO Institute for Animal Science and Health (ID-DLO), Lelystad, The Netherlands." BSAP Occasional Publication 22 (1998): 65–78. http://dx.doi.org/10.1017/s0263967x00032286.

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AbstractAt the DLO Institute for Animal Science and Health (ID-DLO) in Lelystad a fully automated time related gas production apparatus has been developed, using sensitive electronic pressure transducers in combination with electric micro-valves to release overpressure during the incubation. In this very sensitive system, no gas accumulation and pressure build up takes place. Each valve opening represents a known amount of gas, set at about 0-5 ml. By recording each valve opening the kinetics of degradation can be studied. Routine analyses are performed with rumen fluid from wether sheep, diluted with buffer (1 volume rumen fluid/2 volumes buffer). The gas production profiles are fitted with a multi-phasic model, which exists for most foods of three subcurves. It is shown that the first subcurve of gas production is caused by fermentation of the soluble fraction of a food, whereas the second subcurve is caused by fermentation of the non-soluble fraction. The third subcurve, starting after about 15-20 h of incubation, is not related to fermentation of the substrate, but is caused by gas production in the rumen fluid itself, as it is also observed in rumen fluid without substrate. It is discussed whether gas production profiles should be corrected for a blank or not. Gas production profiles of substrates with a high content of protein should be corrected for ammonia synthesis, as the ammonia inhibits the release of gas from the saturated carbonate buffer. The used gas production technique and the used three-phasic curve fit model show a high relationship with existing food evaluation techniques, like the Tilley and Terry technique and the nylon bag technique. Comparing the gas production technique within vivodata has only been done with a very limited number of samples. At ID-DLO the gas production technique is used at present as a research instrument to study the fermentation characteristics of ruminant foods, the technique is used in breeding programmes of grass and maize, to search for optimal degradable genotypes, and in silage research. Moreover, the technique is used to study rumen physiology, with special emphasis on carbohydrate and protein fermentation and the balance between both. The gas production technique proved to be a cheap and accurate technique to determine differences in fermentation kinetics. The gas production equipment cannot only be used to study the fermentation in the rumen but can be used to study all kinds of fermentation, such as colon fermentation in all kind of animals and humans.

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17

Liu, Jing Hui, Wu Di Zhang, Shi Qing Liu, Xing Ling Zhao, Fang Yin, Jing Liu, Ling Xu, Yu Bao Chen, and Hong Yang. "The Effect of Food-Microorganism(F/M)Ratio on Gas Properties in Batch Biogas Fermentation with Walnut Peel." Advanced Materials Research 937 (May 2014): 291–96. http://dx.doi.org/10.4028/www.scientific.net/amr.937.291.

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In order to study the effect of food-microorganism (F/M) ratio on gas properties in batch biogas fermentation experiments with walnut peel, by batch fermentation under the condition of 30°C, with walnut peel as fermentation raw materials, and respectively choose F/M(vs/vs)=0.20, 0.15, the effect of food-microorganism (F/M) ratio on the gas properties was studied in biogas fermentation with walnut peel. The experimental results showed that in the fermentation with walnut peel as raw materials, the potential of TS and VS, the total volume and the time reaching to 80% gas production volume of the time of experimental group F/M(vs/vs)=0.20 were respectively 202ml/gTS, 226ml/gVS, 2840ml, 19d. However, the values of experimental group F/M(vs/vs)=0.15 were respectively 152ml/gTS, 170ml/gVS, 2140ml, 24d. Therefore, food-microorganism (F/M) ratio has a great influence on batch biogas fermentation with walnut peel as the fermentation raw material.

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18

Ke, Xin, Xin Zhao, Ying Sun, and Yun Zhang. "Study on the Kitchen Residues and Cattle Manure Anaerobic Co-Digestion in Bench-Scale Laboratory Test." Applied Mechanics and Materials 260-261 (December 2012): 621–26. http://dx.doi.org/10.4028/www.scientific.net/amm.260-261.621.

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With kitchen residues and cattle manure as raw materials, in temperature (36±1°C) adopt the way of the batch type fermented for kitchen residues and cattle manure, we will have a comparative research between independent anaerobic fermentation and mixed anaerobic fermentation. The results of the experiments show that the gas production and COD removal rate by the anaerobic fermentation of cattle manure independent would be superior to kitchen residues, the optimal effect is the anaerobic fermentation of kitchen residues mixed with cattle manure in all aspects .In this experiment all the kitchen residues are rice, vegetables, meat, eggs and other food all that have been after cooked, containing a large number of fat and salt, such condition is not suitable for the growth of microorganism. The time of gas production is only nine days and gas production rate is extremely low, only 1500ml accumulative gas production, But cattle manure’s accumulative gas production is 3028ml, COD removal rate was 21%, COD removal rate by mixed anaerobic fermentation of kitchen residues and cattle manure can achieve 60.92%.

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19

Cone, J. W. "Influence of protein fermentation on gas production profiles." Proceedings of the British Society of Animal Science 1998 (1998): 61. http://dx.doi.org/10.1017/s1752756200597130.

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Since automated gas production equipment became available (Cone et al., 1996), there is an increasing interest in this technique. The gas production technique is not only widely used in reasearch programms, but is also used as a routine feed evaluation technique and will soon be used in feed evaluation systems, as the gas production technique potentially can replace the nylon bag technique. Although many investigators use the technique, the interpretation of the gas production profiles is still difficult (Cone et al., 1997). The gas production caused by the fermentation of carbon hydrates is well understood and described (Beuvink and Spoelstra, 1992). Since, the gas production caused by fermentation of protein is not the same as that of carbon hydrates, comparing the gas production data of feedstuffs, differing largely in protein content, may lead to misinterpretation of the results. The aim of this study was to investigate the influence of protein fermentation of gas production profiles.

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20

Cone, J. W. "Influence of protein fermentation on gas production profiles." Proceedings of the British Society of Animal Science 1998 (1998): 61. http://dx.doi.org/10.1017/s0308229600032748.

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Since automated gas production equipment became available (Cone et al., 1996), there is an increasing interest in this technique. The gas production technique is not only widely used in reasearch programms, but is also used as a routine feed evaluation technique and will soon be used in feed evaluation systems, as the gas production technique potentially can replace the nylon bag technique. Although many investigators use the technique, the interpretation of the gas production profiles is still difficult (Cone et al., 1997). The gas production caused by the fermentation of carbon hydrates is well understood and described (Beuvink and Spoelstra, 1992). Since, the gas production caused by fermentation of protein is not the same as that of carbon hydrates, comparing the gas production data of feedstuffs, differing largely in protein content, may lead to misinterpretation of the results. The aim of this study was to investigate the influence of protein fermentation of gas production profiles.

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21

Codină, G. G., S. Mironeasa, D. V. Voica, and C. Mironeasa. "Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 222–29. http://dx.doi.org/10.17221/216/2012-cjfs.

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A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained by the two devices, very good correlations were obtained. For example, the gas production showed a positive correlation with glucose content after 60 min of fermentation (r = 0.846) and a negative correlation with fructose content after 120 min of fermentation time (r = –0.993).  

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22

Krista, G. M., and M. T. A. P. Kresnowati. "Modeling the synthetic gas fermentation for bioethanol production." IOP Conference Series: Earth and Environmental Science 963, no. 1 (January 1, 2022): 012013. http://dx.doi.org/10.1088/1755-1315/963/1/012013.

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Abstract The productivity of bioethanol from the synthetic gas anaerobic fermentation by Clostridium jungdahlii is still very low when compared to other bioethanol fermentation methods. The low mass transfer rate of CO, CO2, and H2 gases to the liquid fermentation broth has been considered a major bottleneck in the overall process. Another possible bottleneck is the low concentration of biomass as the real catalyst for bioethanol production. A repeated batch fermentation configuration is proposed to solve the biomass concentration problem. This paper presents the evaluation of the repeated batch configuration for syngas anaerobic fermentation. A model for syngas fermentation has been developed and was used to simulate the effects of repeated batch configurations on bioethanol productivity. The results indicated more than a 50% increase in bioethanol productivity can be achieved by running this fermentation configuration.

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23

Yu, Jian, and Pradeep Munasinghe. "Gas Fermentation Enhancement for Chemolithotrophic Growth of Cupriavidus necator on Carbon Dioxide." Fermentation 4, no. 3 (August 9, 2018): 63. http://dx.doi.org/10.3390/fermentation4030063.

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Cupriavidus necator, a facultative hydrogen-oxidizing bacterium, was grown on carbon dioxide, hydrogen, and oxygen for value-added products. High cell density and productivity were the goal of gas fermentation, but limited by gas substrates because of their low solubility in the aqueous medium solution. Enhancement of gas fermentation was investigated by (i) adding n-hexadecane as a gas vector to increase the volumetric mass transfer coefficient (kLa) and gas solubility, (ii) growing C. necator under a raised gas pressure, and (iii) using cell mass hydrolysates as the nutrients of chemolithotrophic growth. In contrast to previous studies, little positive but negative effects of the gas vector were observed on gas mass transfer and cell growth. The gas fermentation could be significantly enhanced under a raised pressure, resulting in a higher growth rate (0.12 h−1), cell density (18 g L−1), and gas uptake rate (200 mmole L−1 h−1) than a fermentation under atmospheric pressure. The gain, however, was not proportional to the pressure increase as predicted by Henry’s law. The hydrolysates of cell mass were found a good source of nutrients and the organic nitrogen was equivalent to or better than ammonium nitrogen for chemolithotrophic growth of C. necator on carbon dioxide.

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24

Sivalingam, Vasan, Vafa Ahmadi, Omodara Babafemi, and Carlos Dinamarca. "Integrating Syngas Fermentation into a Single-Cell Microbial Electrosynthesis (MES) Reactor." Catalysts 11, no. 1 (December 31, 2020): 40. http://dx.doi.org/10.3390/catal11010040.

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This study presents a series of experiments to test the integration of syngas fermentation into a single-cell microbial electrosynthesis (MES) process. Minimal gas–liquid mass transfer is the primary bottleneck in such gas-fermentation processes. Therefore, we hypothesized that MES integration could trigger the thermodynamic barrier, resulting in higher gas–liquid mass transfer and product-formation rates. The study was performed in three different phases as batch experiments. The first phase dealt with mixed-culture fermentation at 1 bar H2 headspace pressure. During the second phase, surface electrodes were integrated into the fermentation medium, and investigations were performed in open-circuit mode. In the third phase, the electrodes were poised with a voltage, and the second phase was extended in closed-circuit mode. Phase 2 demonstrated three times the gas consumption (1021 mmol) and 63% more production of acetic acid (60 mmol/L) than Phase 1. However, Phase 3 failed; at –0.8 V, acetic acid was oxidized to yield hydrogen gas in the headspace.

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25

Nusaibah, Nusaibah, Khaswar Syamsu, and Dwi Susilaningsih. "Bio-hydrogen Production From Vinasse By Using Agent Fermentation Of Photosynthetic Bacteria Rhodobium marinum." Indonesian Journal of Environmental Management and Sustainability 4, no. 1 (March 29, 2020): 23–27. http://dx.doi.org/10.26554/ijems.2020.4.1.23-27.

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The aim of this research was to find out the effect of substrate concentrations (COD) of vinasse and the length of fermentation time to bio-hydrogen gas production using agent fermentation of photosynthetic bacteria, Rhodobium marinum. The production of bio-hydrogen was examined by varying COD of vinasse (10,000; 20,000; 30,000; 40,000; 50,000 mg COD/L) at certain fermentation time in the third, sixth and ninth day. The highest Hydrogen gas was obtained at ninth day of fermentation (82.66±18.6 mL). The highest Hydrogen Production Rate (HPR) and COD removal rate were obtained at concentration 50,000 mg COD/L, namely 109.98 mL H2/L/d and 1437.66 mg COD/L/d, respectively. Thus it can be concluded, the concentration of substrates (COD) from vinasse and the length of fermentation time have an effect on production of bio-hydrogen gas using Rhodobium marinum

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26

Garcia-Apaza, E., O. Paz, and I. Arana. "Greenhouse gas emissions from enteric fermentation of livestock in Bolivia: values for 1990 - 2000 and future projections." Australian Journal of Experimental Agriculture 48, no. 2 (2008): 255. http://dx.doi.org/10.1071/ea07247.

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Gas emissions from enteric fermentation of the domestic livestock contribute to greenhouse gas inventories. Farming activities in Bolivia have nearly doubled methane emissions during the past decade. Methane was the second most important greenhouse gas emitted from human activities in Bolivia according the 1990–2000 GHG inventory. Emissions of methane from enteric fermentation of three regions of Bolivia, highland, valley and lowland, were studied. Atmospheric methane concentrations have increased by a factor of 1.1 to 1.3 in response to this increase and continue to rise. The projection of fermentation enteric gas emissions depends on the increase of the livestock, which was assumed for this study to be linear for 2001–2015 with an increment of 2.27%. In this overview, we examine past trends in the emission of methane due to the enteric fermentation and the sources and sinks that determine its growth rate.

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27

Bengelsdorf, Frank R., and Peter Dürre. "Gas fermentation for commodity chemicals and fuels." Microbial Biotechnology 10, no. 5 (July 11, 2017): 1167–70. http://dx.doi.org/10.1111/1751-7915.12763.

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28

Buckland, Barry, Tom Brix, Henry Fastert, Kodzo Gbewonyo, George Hunt, and Deepak Jain. "Fermentation Exhaust Gas Analysis Using Mass Spectrometry." Nature Biotechnology 3, no. 11 (November 1985): 982–88. http://dx.doi.org/10.1038/nbt1185-982.

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29

Cone, J. W., A. W. Jongbloed, A. H. van Gelder, and L. de Lange. "Estimation of protein fermentation in the colon of pigs with the gas production technique." Proceedings of the British Society of Animal Science 2005 (2005): 93. http://dx.doi.org/10.1017/s1752756200010048.

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Techniques to determine N availability and fermentation characteristics of protein in the hindgut of pigs are not available. The gas production technique (Cone et al., 1996) determines fermentation characteristics of OM and can also be used after pre-digestion of the samples with pepsin and pancreatic enzymes to determine fermentation characteristics of OM in the colon of pigs (Becker et al., 2003). The technique can be adapted to obtain gas production profiles reflecting the fermentation of protein (N availability). To achieve this, incubations have to be done with an excess of fast fermentable carbohydrates, in an N-free environment making N the limiting factor for microbial growth depending on the availability of N from the feed samples. The aim of this study was to investigate the possibilities to use the gas production technique to determine the fermentation characteristics of protein in the hindgut of pigs.

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30

Yudiandika, I. Putu, I. Wayan Suarna, and I. Made Sudarma. "PENGARUH JUMLAH BAKTERI METHANOBACTERIUM DAN LAMA FERMENTASI TERHADAP PROPORSI GAS METANA (CH4) PADA PENGOLAHAN SAMPAH ORGANIK DI TPA SUWUNG DENPASAR." ECOTROPHIC : Jurnal Ilmu Lingkungan (Journal of Environmental Science) 11, no. 1 (May 1, 2017): 29. http://dx.doi.org/10.24843/ejes.2017.v11.i01.p05.

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EFFECT OF NUMBER OF METHANOBACTERIUM AND FERMENTATION DURATION TO METHANE (CH4) GAS PROPORTION IN ORGANIC WASTE PROCESSING IN SUWUNG TPA DENPASARA research has been conducted to find out the effect to the amount of methanobacterium bacteria and fermentation duration toward proportion of methana (CH4) at organic waste processing at TPA Suwung Denpasar. Methana gas produced from this organic waste will be processed become fuel of electric generation. From this study will be expected to get all methana gas that contained at the waste so that there is no methana gas loss to the atmosphere. This study was conducted by using 4 treatments that are without bacteria (B0), bacteria with number of population 106 CFU/ml (B1), bacteria with population of 107 CFU/ml (B2), and bacteria with population of 108 CFU/ml (B3). Each treatment conducted thrice (3) repeat. The four treatments conducted measurement of gas variable after fermentation during 0 week, 3 weeks, 5 weeks, 7 weeks and 9 weeks by uisng gas analyzer GA 2000 Geotech. Data from study result then analyzed by using complicated factorial design (RAL). From ANOVA analysis shows there was significant bacteria number and fermentation duration toward proportion or procentage of methana gas resulted. The longer fermentation time takes place, the bigger the proportion of the methane gas produced. However, the greater number of the bacteria population does not always produce bigger proportion of methane gas To find out the combination which could give best effect the researcher used Duncan test. The result of analysis from Duncan shows that combination at the ninth weeks by number of bacteria 107 CFU/ml giving best result that was percentage of methana gas is 55,10%.

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31

Deng, Yi Guo, Jin Li Wang, Jing Jiao, Jin Zhang, Zhi Lian Peng, Yong Zheng, Gang Wang, and Shuang Mei Qin. "Effects of Temperature on Gas Production Efficiency and Fermentation Time of Anaerobic Fermentation of Pineapple Leaf Residue." Advanced Materials Research 512-515 (May 2012): 392–96. http://dx.doi.org/10.4028/www.scientific.net/amr.512-515.392.

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A constant temperature fermentation system was self-designed and used to study the relationships of gas production efficiency with time and temperature of digestion in anaerobic fermentation of Pineapple Leaf residue. Groups of experiments were conducted with total solids concentration (TS) being 20% and fermentation temperatures of four groups respectively being 25°C, 30°C, 35°C, and 40°C. Experiment results showed that the total gas yield of the group with 35°C was 662.8 L, which was much higher than gas yields of the other groups. The methane content of the group was 63.2%, almost the same with other groups. Multiple regression analysis was made with SAS software and the regression equation was set up. The optimum temperature, digestion time and maximum cumulative gas production of solids were 36.4°C, 55d, and 462.41mL/g respectively.

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32

Li, Ruirong, Wei Kong, Yongsheng Chen, Jie Cao, Pengjun Wang, Haoli Qu, Baihe Han, and Liang Cai. "Enhanced stepwise spraying effects on gas production by anaerobic solid-state fermentation in a high-density straw bed." BioResources 15, no. 4 (October 23, 2020): 9385–400. http://dx.doi.org/10.15376/biores.15.4.9385-9400.

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Rice straw bales and fresh pig manure were used as feedstock, and added microbial fortification agent and stepwise spraying methods were used to investigate the effect on the gas yield characteristics and fermentation properties of garage-type anaerobic solid-state fermentation at ambient temperature. The test results showed that the added microbial fortification agent advanced the arrival time of the peak temperature by one day and increased the average fermentation temperature by 8.28%. The microbial fortification agent can increase gas production and the time of first yield peak and shorten the start-up time. The maximum gas yield of the enhanced groups was 13.01% higher than the ordinary groups, and the methane concentration increased 16.98%. After the second gas yield peak, the reduction of spraying frequency had almost no effect on the gas yield. The stepwise spraying method was helpful to improve the moisture distribution and the degradation rate of the middle layer. This study provides a basis for evaluating and improving the operating efficiency of the anaerobic solid-state fermentation systems.

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33

Rymer, C., D. I. Givens, and B. R. Cottrill. "Changes with time in the short chain fatty acid profile during in vitro incubations of feeds with rumen fluid and their effect on the prediction of ATP production." Proceedings of the British Society of Animal Science 2000 (2000): 24. http://dx.doi.org/10.1017/s1752756200000259.

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The in vitro gas production technique is a means of measuring the dynamics of fermentation. It is related to short chain fatty acid (SCFA) production, and so could be used to estimate ATP supply for rumen microorganisms. However, different fermentation patterns produce different amounts of gas. No fermentation gas is associated with the production of propionate, and so an increase in the proportion of propionic: (acetic+butyric) (P:AB) would be associated with a decrease in the volume of gas produced. If the molar proportions of SCFA changed during a fermentation, then this would complicate the interpretation of the gas production profile (GPP). If the GPP, combined with a measure of SCFA concentrations at the end of the incubation, was used to estimate ATP yield during the incubation, then changes in P:AB during the incubation may affect these estimates. The objectives of this experiment were therefore to determine whether P:AB did change during an in vitro incubation, and whether any such change affected the accuracy of the prediction of ATP yield with time.

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34

Deng, Yi Guo, Jin Li Wang, Jing Jiao, Yong Zheng, Gang Wang, Wei Sheng Sun, and Shuang Mei Qin. "A Study on Dry Anaerobic Fermentation Technology of Pineapple Leaf Residue." Advanced Materials Research 236-238 (May 2011): 178–82. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.178.

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A self-designed constant temperature fermenter was manufactured and used for this study. Dry anaerobic fermentation experiments were conducted with sugarcane leaf residue as raw material. With the C/N ratio being 25:1, various total solids concentrations (TS), inoculum sizes and fermentation temperatures were selected to study biogas production characteristics. The experiment results showed that biogas yield increased rapidly during the initial stage of reaction, decreased quickly after reaching the peak, and the decrease slowed down at some level. Orthogonal experiment results showed that both fermentation temperature and solids concentration showed significant effects on gas production yield. Fermentation temperature showed the most significant effect, while the effect of inoculum size was not significant on gas yield. The optimum fermentation performance was obtained at 20% solid content, 35°C fermentation temperature, and 30% inoculum size.

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35

Debersaques, F. M. A., and B. A. Williams. "The cumulative gas production method to measure in vitro fermentation of concentrates." BSAP Occasional Publication 22 (1998): 199–201. http://dx.doi.org/10.1017/s0263967x00032584.

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With the cumulative gas production technique (Theodorou et al., 1994), the amount of gas released as an end-product of substrate fermentation is measured at regular time intervals, as a measure of the kinetics of fermentation. CO2 is released both directly as a result of the fermentation and indirectly from the bicarbonate buffer in the medium (Beuvink and Spoelstra, 1992). This method was first described for the evaluation of fibrous materials. However, little work has been reported describing the use of cumulative gas production to evaluate concentrates. Soluble fermentable components are rapidly fermented after incubation, while the insoluble ones need to be hydrated and colonized by micro-organisms before they can be degraded (Van Milgen et al., 1993). The varying composition of substrates is one of the reasons for the different rates of gas production seen as these processes are taking place. Concentrates can differ greatly in their composition and therefore in their fermentation characteristics. Here, we describe our first trial with four individual concentrate ingredients, and mixtures of them, to determine whether the parameters from the individual ingredients can be used to predict the fermentation characteristics of the mixed foods.

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36

Infantes, Alba, Michaela Kugel, and Anke Neumann. "Evaluation of Media Components and Process Parameters in a Sensitive and Robust Fed-Batch Syngas Fermentation System with Clostridium ljungdahlii." Fermentation 6, no. 2 (June 18, 2020): 61. http://dx.doi.org/10.3390/fermentation6020061.

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The fermentation of synthesis gas, or syngas, by acetogenic bacteria can help in transitioning from a fossil-fuel-based to a renewable bioeconomy. The main fermentation products of Clostridium ljungdahlii, one of such microorganisms, are acetate and ethanol. A sensitive, robust and reproducible system was established for C. ljungdahlii syngas fermentation, and several process parameters and medium components (pH, gas flow, cysteine and yeast extract) were investigated to assess its impact on the fermentation outcomes, as well as real time gas consumption. Moreover, a closed carbon balance could be achieved with the data obtained. This system is a valuable tool to detect changes in the behavior of the culture. It can be applied for the screening of strains, gas compositions or media components, for a better understanding of the physiology and metabolic regulation of acetogenic bacteria. Here, it was shown that neither yeast extract nor cysteine was a limiting factor for cell growth since their supplementation did not have a noticeable impact on product formation or overall gas consumption. By combining the lowering of both the pH and the gas flow after 24 h, the highest ethanol to acetate ratio was achieved, but with the caveat of lower productivity.

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Wangui, James Chege, James P. Millner, Paul R. Kenyon, Peter R. Tozer, Patrick C. H. Morel, and Sarah J. Pain. "In Vitro Fermentation of Browsable Native Shrubs in New Zealand." Plants 11, no. 16 (August 10, 2022): 2085. http://dx.doi.org/10.3390/plants11162085.

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Information on the nutritive value and in vitro fermentation characteristics of native shrubs in New Zealand is scant. This is despite their potential as alternatives to exotic trees and shrubs for supplementary fodder, and their mitigation of greenhouse gases and soil erosion on hill-country sheep and beef farms. The objectives of this study were to measure the in vitro fermentation gas production, predict the parameters of the in vitro fermentation kinetics, and estimate the in vitro fermentation of volatile fatty acids (VFA), microbial biomass (MBM), and greenhouse gases of four native shrubs (Coprosma robusta, Griselinia littoralis, Hoheria populnea, and Pittosporum crassifolium) and an exotic fodder tree species, Salix schwerinii. The total in vitro gas production was higher (p < 0.05) for the natives than for the S. schwerinii. A prediction using the single-pool model resulted in biologically incorrect negative in vitro total gas production from the immediately soluble fraction of the native shrubs. However, the dual pool model better predicted the in vitro total gas production and was in alignment with the measured in vitro fermentation end products. The in vitro VFA and greenhouse gas production from the fermentation of leaf and stem material was higher (p < 0.05), and the MBM lower (p < 0.05), for the native shrubs compared to the S. schwerinii. The lower in vitro total gas production, VFA, and greenhouse gases production and higher MBM of the S. schwerinii may be explained by the presence of condensed tannins (CT), although this was not measured and requires further study. In conclusion, the results from this study suggest that when consumed by ruminant livestock, browsable native shrubs can provide adequate energy and microbial protein, and that greenhouse-gas production from these species is within the ranges reported for typical New Zealand pastures.

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Kurniawati, Asih, and Muhlisin Muhsin Al Anas. "The effect of a candidate feed additive derived from the essential oils of Pinus merkusii (jungh. & de vriese) and Melaleuca leucadendra (l.) on the kinetics of gas production and methane emitted during in-vitro ruminal fermentation." BIO Web of Conferences 33 (2021): 04009. http://dx.doi.org/10.1051/bioconf/20213304009.

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The study was designed to determine the effect of a candidate natural feed additive on the kinetics of gas production as a representation of feed degradability and methane produced during rumen fermentation. Three blends of essential oil (BEO) as candidates for feed additives were formulated using pine and eucalyptus essential oils in the following ratios: 75:25, 50:50, and 25:75 for BEO1, BEO2, and BEO3, respectively. Every BEO was added to the batch fermentation system at dosages of 0, 100, and 200 l/l in the medium. Furthermore, an in vitro gas production technique was used to simulate rumen feed fermentation. According to the gas production kinetics, all BEO additives did not affect the total potential gas produced, as well as the potential gas produced from the soluble and insoluble substrate. The rates of gas production were similar among treatments. Furthermore, the addition of BEO did not affect the total volume of gas produced during fermentation. Meanwhile, BEO1 at 200 l/l dose and BEO 3 at 100 l/l dose significantly reduced methane production (P0.05). In conclusion, the BEO1 and BEO 3 at dosages of 200 and 100 l/l, respectively, had the potential as a feed additive to reduce methane production without a negative effect on nutrient digestibility.

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39

Cheng, Tao, Xiuhong Liang, Yaqun Wang, Ningning Chen, Dexin Feng, Fengbing Liang, Congxia Xie, Tao Liu, and Huibin Zou. "Co-Production of Isoprene and Lactate by Engineered Escherichia coli in Microaerobic Conditions." Molecules 26, no. 23 (November 26, 2021): 7173. http://dx.doi.org/10.3390/molecules26237173.

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Lactate and isoprene are two common monomers for the industrial production of polyesters and synthetic rubbers. The present study tested the co-production of D-lactate and isoprene by engineered Escherichia coli in microaerobic conditions. The deletion of alcohol dehydrogenase (adhE) and acetate kinase (ackA) genes, along with the supplementation with betaine, improved the co-production of lactate and isoprene from the substrates of glucose and mevalonate. In fed-batch studies, microaerobic fermentation significantly improved the isoprene concentration in fermentation outlet gas (average 0.021 g/L), compared with fermentation under aerobic conditions (average 0.0009 g/L). The final production of D-lactate and isoprene can reach 44.0 g/L and 3.2 g/L, respectively, through fed-batch microaerobic fermentation. Our study demonstrated a dual-phase production strategy in the co-production of isoprene (gas phase) and lactate (liquid phase). The increased concentration of gas-phase isoprene could benefit the downstream process and decrease the production cost to collect and purify the bio-isoprene from the fermentation outlet gas. The proposed microaerobic process can potentially be applied in the production of other volatile bioproducts to benefit the downstream purification process.

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40

Ou, Jian Zhen, C. K. Yao, Asaf Rotbart, Jane G. Muir, Peter R. Gibson, and Kourosh Kalantar-zadeh. "Human intestinal gas measurement systems: in vitro fermentation and gas capsules." Trends in Biotechnology 33, no. 4 (April 2015): 208–13. http://dx.doi.org/10.1016/j.tibtech.2015.02.002.

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41

Freiria, Lucien Bissi da, Joanis Tilemahos Zervoudakis, Nelcino Francisco de Paula, Luciano da Sival Cabral, Luis Orlindo Tedeschi, Pedro Ivo Jose Lopes da Rosa e. Silva, Alan Carlos Barbosa Melo, and Adriano Jorge Possamai. "Exogenous enzyme on in vitro gas production and ruminal fermentation of diet containing high level of concentrate." Revista Brasileira de Saúde e Produção Animal 19, no. 3 (September 2018): 287–300. http://dx.doi.org/10.1590/s1519-99402018000300006.

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SUMMARY Exogenous enzyme preparations (fibrolytic activity (FIB), 0, 0.6, 1.2, 1.8, and 2.4 mg/ml liquid volume incubated; amylolytic activity (AMZ), 0, 0.05, 0.10, 0.15, and 0.20 mg/ml liquid volume incubated; proteolytic activity (PRO), 0, 0.05, 0.10, 0.15, and 0.20 mg/ml liquid volume incubated) were incubated in vitro. Their fermentation effects were assessed based on accumulated gas production, kinetic parameters, and fermentation profile using the technique of gas fermentation. Ruminal liquid was obtained from two rumen cannulated Santa Inês sheep, fed a diet with roughage-to-concentrate ratio of 20:80. Accumulated gas production was during 96 h of incubation, measured at 18 different times. After incubation, pH, dry matter degradability (DMD), organic matter in vitro digestibility (OMD), metabolisable energy (ME), partitioning factor (PF96), gas yield (GY24), short chain fatty acids (SCFA), and microbial protein production (MCP) were evaluated. Increasing FIB dose linearly decreased (P<0.05) lag time without affecting others kinetic parameters. However, FIB increased the accumulated gas production, resulting in improved DMD, OMD, ME, GY24 and SCFA. The addition of AMZ decreased linearly (P<0.05) lag time and increased (P<0.05) gas production on initial times of incubation without altering the fermentation profile. The inclusion of PRO did not affect (P>0.05) the evaluated parameters. The addition of these exogenous enzyme preparations with fibrolytic activity altered ruminal fermentation in vitro of diets containing high levels of concentrates.

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42

Nurhilal, Mohammad, Purwiyanto Purwiyanto, and Galih Mustiko Aji. "PENGARUH KOMPOSISI DAN WAKTU FERMENTASI CAMPURAN LIMBAH INDUSTRI TAHU DAN KOTORAN SAPI TERHADAP KANDUNGAN GAS METHANE PADA PEMBANGKIT BIOGAS." JTT (Jurnal Teknologi Terapan) 6, no. 1 (April 12, 2020): 47. http://dx.doi.org/10.31884/jtt.v6i1.239.

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Biogas is alternative energy produced from the anaerobic activity process of methane bacteria obtained by fermentation. Anaerobic activation is a sequence of microorganism processes breaking down biodegradable materials without oxygen. Biogas is mostly produced from cow dung and tofu industry waste that has the potential to contain methane (CH4), carbon dioxide (CO2) and hydrogen sulfide (H2S). To reduce the content of (CO2) and (H2S) and to increase the element of methane gas, the purification process is needed to do. Purification can be carried out by absorption techniques using water, NaOH solution, and zeolite/silica gel. The purpose of this study is to examine the methane gas content of variations in the composition of cow dung and tofu liquid waste and the fermentation time. The method used was an experiment by varying the composition of cow dung and tofu liquid waste by 40%: 60%; 50%: 50%; and 60%: 40%, as well as variations in the fermentation time of120, 168 and 216 hours of fermentation. The results showed that the highest methane gas content in the composition of a mixture of cow dung and tofu liquid waste was 50:50 in 168 hours of fermentation which was equal to 2.806%. The content of methane gas was influenced by the fermentation time, the pH conditions in the digester, and the intensity of stirring the biogas material in the digester.

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YANG, H. J., H. ZHUANG, X. K. MENG, D. F. ZHANG, and B. H. CAO. "Effect of melamine onin vitrorumen microbial growth, methane production and fermentation of Chinese wild rye hay and maize meal in binary mixtures." Journal of Agricultural Science 152, no. 4 (October 15, 2013): 686–96. http://dx.doi.org/10.1017/s0021859613000725.

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SUMMARYThe effects of melamine on gas production (GP) kinetics, methane (CH4) production and fermentation of diets differing in forage content (low-forage (LF) diet: 200 g/kg and high-forage (HF) diet: 800 g/kg) by rumen micro-organismsin vitrowere studied using batch cultures. Rumen contents were collected from three Simmental×Luxi crossbred beef cattle. Melamine was added to the incubation bottles to achieve final concentration of 0 (control), 2, 6, 18, 54, 162 and 484 mg/kg of each diet. Cumulative GP was continuously measured in an automated gas recording instrument during 72 h of incubation, while fermentation gas end-products were collected to determine molar proportions of carbon dioxide (CO2), CH4and hydrogen gas (H2) in manually operated batch cultures. Differences in GP kinetics and fermentation gases were observed in response to the nature of the diets incubated. Although melamine addition did not affect GP kinetics and fermentation gas pattern compared to the control, the increase of melamine addition stimulated the yield of CH4by decreasing CO2, especially during the fermentation of the HF diet. The concentrations of ammonia nitrogen (N), amino acid N and microbial N in culture fluids were greater in the fermentation of LF- than HF diets, and these concentrations were increased by the increase of melamine addition after 72-h fermentation. The concentrations of total volatile fatty acids (VFA) were greater in HF than LF diets. The addition of melamine decreased total VFA concentrations and this response was greater in HF than LF diet fermentations. Melamine addition did not affect molar proportions of acetate, butyrate, propionate and valerate compared with the control; however, branched-chain VFA production, which was lower in the HF than the LF diet, was increased by the melamine addition, especially in the HF diet fermentation. The ratio of non-glucogenic to glucogenic acids was lower in the HF than the LF diet, but it was not affected by melamine addition. In brief, the greater reduction in the rate and extent of rumen fermentation found for the HF diet in comparison with the LF diet suggested that rumen fermentation rate and extentin vitrodepended mainly on the nature of the incubated substrate, and that they could be further inhibited by the increase of melamine addition.

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44

Liang, Huan, Jinghua Zhang, Guibo Liu, Yuan Li, Yongliang You, Haiming Zhao, Yemei Yang, Yan Fan, Jian Zhang, and Bing Zeng. "Effects of mixed modes on fermentation quality and In vitro gas dynamics of sorghum-sudangrass hybrid (Sorghum bicolor × S. sudanense) silage." Semina: Ciências Agrárias 39, no. 6 (November 30, 2018): 2807. http://dx.doi.org/10.5433/1679-0359.2018v39n6p2807.

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Sorghum-sudangrass hybrid silage has poor fermentation characteristics owing to a high moisture content. Accordingly, a 3 × 4+1 factorial design was applied to investigate the effects of adding different types and amounts of hay (corn stalk, wheat straw, and alfalfa hay at 12.5 kg t-1, 25 kg t-1, 37.5 kg t-1, and 50 kg t-1) on the nutritive value, fermentation quality, 72 h dry matter digestibility, and gas dynamics in vitro to simulate the rumen fermentation of sorghum-sudangrass hybrid silage. Separated silage of sorghum-sudangrass hybrids had a high butyric acid content and a FLIEG’s scores evaluation ranking of only “Fair.” The addition of hay significantly improved the fermentation quality of mixed silage. With respect to hay type, adding wheat straw had the best fermentation quality, alfalfa hay had the best nutritive value, in vitro dry matter digestibility (IVDMD) (662.41 g kg-1), constant fractional rate (C) (0.28 mL h-1), and the average gas production rate (AGPR) (32.70 mL h-1) content. There were no differences in the cumulative gas production at 72 h (GP72h), asymptotic gas production generated at a constant fractional rate (A), and lag time before gas production commenced (lag) among the three hay types. With respect to quantity, 25 kg t-1 hay had the best fermentation quality, 50 kg t-1 hay had the best nutritive value and highest IVDMD content (662.81 g kg-1), 37.5 kg t-1 hay had the highest C (0.28 mL h-1) and AGPR (31.48 mL h-1) contents, 25 kg t-1 hay had the highest Half time (2.20 h), and there were no significant differences in GP72h, A, and lag among the four amounts. Considering both nutritive value and fermentation quality, the best mixed silage mode was 37.5 kg t-1 wheat straw.

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45

Cone, J. W., and M. A. M. Rodrigues. "Protein fermentation characteristics in rumen fluid determined with the gas production technique." Proceedings of the British Society of Animal Science 2009 (April 2009): 192. http://dx.doi.org/10.1017/s1752756200030313.

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The gas production technique was developed to determine the fermentation kinetics of organic matter in rumen fluid. However, the gas production technique can be adapted for the determination of protein fermentation characteristics. To do that the buffer must be N-free. All the N coming with the rumen fluid must be incorporated into microbial mass. This can be done by supplying the buffered rumen fluid with an excess of fast fermentable carbohydrates. To prevent a too high input of N from the rumen fluid the rumen fluid can be diluted further compared to the standard 3 times (Cone et al., 1996). This makes N the limiting factor for fermentation and the obtained gas production profiles reflect the availability of N from the feed samples. The aim of the present study was to investigate if the adapted gas production technique is suitable to determine differences in protein availability in rumen fluid. The fermentation characteristics of N of 19 feed samples were determined using the adapted gas production technique. The amount of sample incubated, was that sufficient to provide 15 mg N. The results were compared with data of N degradation obtained with the nylon bag technique.

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46

Opatpatanakit, Y., RC Kellaway, IJ Lean, G. Annison, and A. Kirby. "Microbial fermentation of cereal grains in vitro." Australian Journal of Agricultural Research 45, no. 6 (1994): 1247. http://dx.doi.org/10.1071/ar9941247.

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The stoichiometry of fermentation was investigated in vitro with wheat and maize grains. Gas production proved to be an accurate index of VFA production and change in pH. Gas and total VFA production from wheat were strongly correlated with starch disappearance. On a stoichiometric basis, 66% of gas and 64% of VFAs produced from wheat were accounted for by starch fermentation. With maize only 18% of gas and 23% of VFAs produced were accounted for by starch disappearance. There were significant differences between grain species in rates of gas production (P < 0.001), being ranked in the order wheat > triticale, oats > barley > maize > rice, sorghum. Effects of varieties and growing sites on gas production were significant with wheat, oats, maize and sorghum. With barley, only varietal effects were significant (P < 0.001). With maize and sorghum, there were significant variety by site interactions.

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47

D’Souza, Genevieve M., Aaron B. Norris, and Luis O. Tedeschi. "85 Evaluation of methane concentration sampling methods of gas produced from in vitro fermentation." Journal of Animal Science 98, Supplement_2 (November 1, 2020): 54–55. http://dx.doi.org/10.1093/jas/skz397.125.

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Abstract Sampling methods of methane concentration (CH4) of gas produced from in vitro fermentation (IVGP) were evaluated to assess their determination efficacy. The original protocol recommends directly placing fermented bottles on ice (0°C) for 30 minutes to stop fermentation (D). An alternate protocol recommends placing the fermented bottles into the refrigerator (4–6°C) to slow fermentation (S). This experiment evaluated the previous methods against direct sampling of the gas after 48 h of fermentation at 39°C (I). Rumen inoculum was pulled from four rumen cannulated steers and filtered through fiberglass wool. Ground alfalfa was used as the fermentable substrate and total gas production was recorded for 48 h of fermentation. After fermentation, each bottle followed a randomly assigned protocol. The pressure and volume of gas in the bottle were recorded, 12 mL of gas from the headspace was placed into an evacuated exetainer for (CH4) sampling via gas chromatography, and the temperature of the fermented fluid was recorded. Eight bottles from D and eight bottles from S were randomly selected to follow the exetainer protocol, while the remaining bottles had (CH4) directly measured from their headspace. Statistical analysis was completed using a random coefficients model. Methane concentration was higher for I than D (P = 0.0286) and S (P = 0.0070). There was no difference in (CH4) between D and S (P = 0.5286). There was no difference in (CH4) in D exetainers and bottles (P = 0.5744), but there was a difference in (CH4) in S exetainers and bottles (P = 0.0229). Pressure, volume, and temperature were different among all protocols (P ≤ 0.0311). Based upon the data, protocol I provides the best estimate of (CH4). Further research is required to understand the discrepancy of (CH4) among the protocols relative to temperature, pressure, and volume.

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48

Nagadi, S., M. Herrero, and N. S. Jessop. "Effect of frequency of ovine ruminal sampling on microbial activity and substrate fermentation." Proceedings of the British Society of Animal Science 1999 (1999): 154. http://dx.doi.org/10.1017/s1752756200003094.

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Food eaten by a ruminant firstly undergoes microbial fermentation within the rumen. Nutritionally important characteristics of the food are the rate and extent of fermentation of its carbohydrate fraction, which can both be estimated using the in vitro gas production technique. The single greatest source of uncontrolled variation in any in vitro rumen fermentation system is the rumen fluid; curves produced from gas production data were influenced significantly by the variation in microbial activity between days (Menke and Steingass, 1988; Beuvink et al, 1992). A more reliable measure of rumen fluid activity is needed. The objective of this study was to determine whether the frequency of sampling of rumen fluid affected the microbial activity and subsequent fermentation.

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Reis, Sidnei Tavares dos, Marcus Vinícius Gonçalves Lima, Eleuza Clarete Junqueira de Sales, Flávio Pinto Monção, João Paulo Sampaio Rigueira, and Leonardo David Tuffi Santos. "Fermentation kinetics and in vitro degradation rates of grasses of the genus Cynodon." Acta Scientiarum. Animal Sciences 38, no. 3 (August 8, 2016): 249. http://dx.doi.org/10.4025/actascianimsci.v38i3.30009.

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The present study aimed to evaluate the fermentation kinetics and degradation rates of Cynodon grasses estimated by semi-automated technique of in vitro gas production. The forages were: Coastcross, Tifton 85 and Tifton 68. Pressure readings were taken at 0, 2, 4, 6, 8, 10, 12, 15, 19, 24, 30, 36, 48, 72 and 96 hours. Dry matter degradability (DMD) was obtained by the percentage of dry matter (DM) remaining after 0, 6, 12, 24, 48 and 96 hours of fermentation. Tifton 85 showed a higher total gas production (p <0.05). Higher fermentation rates were found at the beginning of fermentation followed by subsequent reduction (p <0.05) over time. Tifton 85 and Tifton 68 showed higher values (p < 0.05) for soluble fraction, potentially degradable insoluble fraction, insoluble fraction, potential and effective degradability of dry matter in relation to Coastcross grass. Higher gas production during in vitro incubation of dry matter was observed for Tifton 85 g.

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Rayas Amor, Adolfo Armando, Julieta Gertrudis Estrada Flores, Fergus Lawrence Mould, and Octavio Alonso Castelán Ortega. "Nutritional value of forage species from the Central Highlands Region of Mexico at different stages of maturity." Ciência Rural 42, no. 4 (April 2012): 705–12. http://dx.doi.org/10.1590/s0103-84782012000400022.

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This paper has two objectives, the first is to determine the chemical composition, gas production parameters and the gas release kinetics, at different stages of maturity, of three grasses and a legume commonly found in long established pastures in Mexico central highland plateau. The second is to combine the gas release kinetics analysis and the GP fitted to a mathematical model in order to improve the biological understanding of the fermentation kinetics obtained from the GP technique. Representative samples of Pennisetum clandestinum (kikuyu grass), Sporobolus indicus (mouse tail), Eleocharis dombeyana (reed), Trifolium amabile (Aztec clover) plus a composite sample were collected in the growing season (July, September and November 2003) and analysed using an in vitro gas production (GP) technique. The accumulated GP was fitted to the model described in PALMER et al. (2005). Significant differences (P<0.001) were observed among species and periods for chemical composition, organic matter and neutral detergent fibre digestibility. Significant differences (P<0.05) were observed regarding fermentation parameters and gas release kinetic, with T. amabile and P. clandestinum being the species with the highest fermentability, whereas S. indicus and E. dombeyana were poorly fermented. P. clandestinum and T. amabile showed higher nutritive value than S. indicus and E. dombeyana. Composite samples were influenced by the chemical and fermentation characteristics of all species. It was concluded that the use of gas release kinetics analysis was useful for differentiating the fermentation kinetic of the soluble and insoluble fraction in the grasses and legume. Therefore by performing both approaches, the gas release kinetics analysis and the GP fitted to a mathematical model, gave a better description of the fermentation kinetic of grasses and the legume was achieved when only one approach had been used.

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