Thematische Bibliographien / Fermentation

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Auswahl der wissenschaftlichen Literatur zum Thema „Fermentation“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Fermentation"

Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand, and Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture." Processes 10, no. 3 (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 meta

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Alberico, Grazia, Angela Capece, Gianluigi Mauriello, et al. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation." Fermentation 7, no. 3 (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 microencapsu

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Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and 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, no. 3 (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

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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (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 anal

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del Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González, and 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 prod

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Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and 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 (October 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 b

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Sica, Jacopo, Chiara Vendramini, Chiara Nadai, et al. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation." PLOS ONE 19, no. 4 (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

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Schmechel, Carmen. "Descartes on fermentation in digestion: iatromechanism, analogy and teleology." British Journal for the History of Science 55, no. 1 (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 alternativ

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Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, et al. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir." Fermentation 9, no. 1 (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 or

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Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh, and Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati." PeerJ 4 (March 10, 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

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Dissertationen zum Thema "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.<br>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

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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 m

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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.<br>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 inclu

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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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Submitted by MILENA HELOISA POZENATTO BICUDO TOGNETE null (mibicudo28@gmail.com) on 2017-03-28T20:38:07Z No. of bitstreams: 1 Dissertacao versao final.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2798 (MD5)<br>Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-03-30T17:07:32Z (GMT) No. of bitstreams: 1 tognete_mhpb_me_sjrp.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2798 (MD5)<br>Made available in DSpace on 2017-03-30T17:07:32Z (GMT). No. of bitstreams: 1 tognete_mhpb_me_sjrp.pdf: 1702848 bytes, checksum: c8c7d8d8e47d1bf45f97875ac83a2

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Bücher zum Thema "Fermentation"

Jacob, Angelica. Fermentation. Bloomsbury, 1997.

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Saha, Badal C., ed. Fermentation Biotechnology. American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2003-0862.

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1949-, Saha Badal C., and American Chemical Society Meeting, eds. Fermentation biotechnology. American Chemical Society, 2003.

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McNeil, Brian, and Linda M. Harvey, eds. Practical Fermentation Technology. John Wiley & Sons, Ltd, 2008. http://dx.doi.org/10.1002/9780470725306.

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Yokota, Atsushi, and Masato Ikeda, eds. Amino Acid Fermentation. Springer Japan, 2017. http://dx.doi.org/10.1007/978-4-431-56520-8.

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

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McNeil, B. Practical fermentation technology. Wiley, 2008.

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Ashok, Pandey, Regional Research Laboratory (Trivandrum, India), and Specialist Group Meeting & Symposium on Solid State Fermentation (1994 : Trivandrum, India), eds. Solid-state fermentation. Wiley Eastern, 1994.

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

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

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Buchteile zum Thema "Fermentation"

Calvel, Raymond. "Fermentation." In The Taste of Bread. 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. 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. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-13732-8_5.

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Alderson, Pauline, and Martin Rowland. "Fermentation." In Making Use of Biology. 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. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch18.

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

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Alderson, Pauline, and Martin Rowland. "Fermentation." In Making Use of Biology for GCSE. 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. Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-11274-4_732.

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

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Konferenzberichte zum Thema "Fermentation"

Vinestock, Tom, and Miao Guo. "Parameter Estimation and Model Comparison for Mixed Substrate Biomass Fermentation." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.162971.

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Most industrial fermentations in food and drink use a single, high purity sugar as a substrate. These pure substrates are more expensive and less sustainable than mixed substrates, that can be derived from agricultural byproducts such as straw. However, use of mixed substrates in fermentation leads to challenging modelling and parameter estimation problems, particularly when much academic research, intended to inform industrial applications, uses batch fermentations, while large-scale fermentation is usually continuous, thanks to its cost and productivity advantages. Our findings highlight key

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Enomoto, Yuki, Masataka Uchino, Kaho Nomura, and 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). IEEE, 2024. http://dx.doi.org/10.1109/aim55361.2024.10637128.

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Dolejšová, Markéta, and Denisa Kera. "Fermentation GutHub." In CHIuXiD '16: The 2th International Conference in HCI and UX in Indonesia 2016. 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, and 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 co

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Alhomodi, Ahmad, William Gibbons, and 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) underwen

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Ferrari, C., Ksenija Rutnik, Miha Ocvirk, Iztok Košir, Nataša Poklar-Ulrih, and Črnivec Osojnik. "Analyzing saccharide, metabolite profiles and Alpha acid accumulation in intensive brewing cycles with yeast microbeads." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24018f.

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Environmental conditions significantly affect yeast cell survival during alcoholic fermentation.1 This study sought to assess the protective effects of various alginate and cyclodextrin-based encapsulation carriers on yeasts under both standard gravity (10.4% extract, 35 IBU) and high gravity (17.0% extract, 55 IBU), utilizing 30% isomerized Alpha acids hop extract from Hopsteiner, Germany. Initially, brewer's yeast SafAle US-05 (Fermentis Lesaffre, France) was encapsulated in an optimized encapsulation carrier (1.5 % alginate) and tested in standard and high gravity malt extract as a medium.

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Kostov, Georgi, Vesela Shopska, Rositsa Denkova-Kostova, and 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, and 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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Sabah, Menia, Nouicer Ilyes, and 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, and 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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Berichte der Organisationen zum Thema "Fermentation"

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

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Phisalaphong, Muenduen. Development of cell carrier for improved productivity of continuous ethanol fermentation by Saccharomyces cerevisiae. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.51.

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The production of a renewable energy from biomass, such as ethanol by fermentation, has received special attention as a consequence of the world energy crisis. Nowadays, gasohol E-10, a mixture of 10% ethanol and 90% gasoline has been widely used in vehicles in Thailand and there is an attempt to promote the use of E-20 or E-85 in the vehicles in the near future. Ethanol fermentation by conventional batch suffers from various constrains such as, low cell density and rather time consuming. Although continuous fermentation by suspended cell culture can be used to speed up the process, it is more

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McMillan, J. D. Xylose fermentation to ethanol. A review. Office of Scientific and Technical Information (OSTI), 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), 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, 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), 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), 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), 1992. http://dx.doi.org/10.2172/10122763.

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

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