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Dissertations / Theses on the topic 'Acetic fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 4 February 2022

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1

Ford, Jackson Walker. "Production of acetic acid from the fermentation of synthesis gas." Master's thesis, Mississippi State : Mississippi State University, 2004. http://library.msstate.edu/etd/show.asp?etd=etd-07062004-133352.

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2

Wang, Yun. "Development of acetic-acid tolerant Zymomonas mobilis strains through adaptation." Thesis, Atlanta, Ga. : Georgia Institute of Technology, 2008. http://hdl.handle.net/1853/29747.

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Thesis (M. S.)--Chemical Engineering, Georgia Institute of Technology, 2008.<br>Committee Chair: Dr. Rachel Chen; Committee Member: Dr. Athanassios Sambanis; Committee Member: Dr. Sankar Nair. Part of the SMARTech Electronic Thesis and Dissertation Collection.

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3

Nguyen, Van Dung. "ADVANCED BIOETHANOL PRODUCTION FROM NIPA PALM SAP VIA ACETIC ACID FERMENTATION." 京都大学 (Kyoto University), 2017. http://hdl.handle.net/2433/225704.

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4

Kouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao." Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.

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La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifi

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5

Costa, Vera Susana Clemente. "Análise do processo de fabrico de vinagres." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8574.

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Mestrado em Engenharia Alimentat - Processamento de Alimentos - Instituto Superior de Agronomia<br>It was intended to analyse the entire production process from the arrival of the vinegar factory production, through acetous fermentation, and most actively in the advanced stages to the storage of the finished vinegar. In attempt of the continuous improvement of the vinegars quality, there were investigated the factors that are capable to reduce the quality of this product, ended up in imperfections, like the presence of oxygen and high temperature, in different stages of the global productive

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6

Du, Toit Wessel J. (Wessel Johannes). "Sources of acetic and other fatty acids and their role in sluggish and stuck red wine fermentations." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51915.

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Thesis (MScAgric)--University of Stellenbosch, 2000.<br>ENGLISH ABSTRACT: The quality of wine is influenced by numerous factors. These factors include the quality of the grapes, winemaking techniques and quality control throughout the winemaking process. It is thus very important that any process leading to the lowering of the quality of the wine be prevented. Evidence in the wine industry shows that bacterial spoilage is still very much a common problem in many wineries. The spoilage of wine by bacteria can lead to amongst other problems, elevated volatile acidity levels, of which only

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7

Hutchinson, Ucrecia Faith. "Non-saccharomyces yeast and acetic acid bacteria in balsamic-styled vinegar production : a biochemical process analysis." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2484.

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Thesis (MTech (Chemical Engineering))--Cape Peninsula University of Technology, 2016.<br>Grape producers and wine makers in South Africa are currently affected by various challenges, which include anti-alcohol lobbies, climate change, over-production in some vintages and the lack of transformation including empowerment in certain sectors of the industry. Climate change and global warming lead to poor quality wine grapes and as a result, poor quality wine. Therefore, there is a need to channel grapes away from normal wine production and provide an alternative source of income for the industry.

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8

Pradhan, Nirakar. "Hydrogen and lactic acid synthesis through capnophilic lactic fermentation by Thermotoga neapolitana." Thesis, Paris Est, 2016. http://www.theses.fr/2016PESC1145/document.

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Les énergies non-renouvelables ont été d’un apport capital dans l’industrialisation et l’urbanisation dans les derniers centenaires. L’exploitation excessive des réserves d’hydrocarbures et son impact environnemental ont contribué au developpement de plusieurs technologies durables à caractère néo-carbone neutre. A cet effet, les processus biologiques comme la fermentation pourraient être exploités pour convertir biologiquement le hydrates de carbone en énergies comme l’hydrogène (H2) ou des acides organiques commercialement rentables. Ce travail a étudié les techniques d’ingénierie pour améli

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9

Lima, Kely Priscila de. "Produção de vinagre como estratégia de aproveitamento tecnológico da amora-preta: avaliação do processo submerso e do processo lento." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/865.

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A amora-preta (Rubus sp.) faz parte do grupo das chamadas “pequenas frutas” e apresenta propriedades nutricionais relevantes, como elevados conteúdos de sais minerais, vitaminas e compostos bioativos com atividades biológicas. Tais compostos podem auxiliar na prevenção de doenças cardiovasculares, câncer, retinopatia diabética, doença fibrocística e desordens da visão entre outros males. No entanto, a fruta apresenta estrutura frágil e elevada atividade respiratória o que resulta em vida de prateleira reduzida. Desta forma, é tecnicamente importante o desenvolvimento de produtos derivados que

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10

RODA, ARIANNA. "Sviluppo di processo di tecnologie alimentari per Paesi in via di sviluppo Produzione di Aceto da Scarti di Ananas." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10800.

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L’utilizzo degli scarti da parte dell’industria alimentare costituisce una sfida importante per ridurre le perdite di cibo, aumentare la sostenibilità della produzione alimentare e, pertanto, incrementare la sicurezza alimentare specialmente nei paesi in via di sviluppo. Obiettivo della presente tesi è ottenere aceto dagli scarti dell’ananas tramite idrolisi enzimatica preceduta da pre-trattamento fisico, fermentazione alcolica con differenti ceppi di Saccharomyces cerevisiae, addizionati di Lactobacillus delbruekii o Lactobacillus plantarum del liquido saccarificato, e fermentazione acetica c

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11

Bach, Fabiane. "Avaliação das condições de produção de fermentado acético de soro de leite." Universidade Estadual do Oeste do Parana, 2012. http://tede.unioeste.br:8080/tede/handle/tede/1909.

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Made available in DSpace on 2017-07-10T18:08:20Z (GMT). No. of bitstreams: 1 Fabiane Bach.pdf: 3049589 bytes, checksum: 559a4958668511c61670096f24b9977c (MD5) Previous issue date: 2012-02-14<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The whey is the source of liquid waste in the most important of cheese s making process. It has high organic load, due to the presence of 55% of the solid constituents of milk that gave it birth, as lactose, proteins, fat and minerals and their power is a hundred times more polluting than domestic sewage. The potential supply of carbohydra

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12

Deroite, Amandine. "Bases génétiques et réduction de la production d’acide acétique chez des hybrides Saccharomyces cerevisiae X Saccharomyces kudriavzevii en fermentation œnologique." Thesis, Montpellier, SupAgro, 2018. http://www.theses.fr/2018NSAM0043.

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Les hybrides Saccharomyces interspécifiques isolés de divers milieux fermentaires, combinent les propriétés de leurs parents, telles que les performances fermentaires de S. cerevisiae et la cryotolérance ou production d’arômes de l’autre parent. C’est le cas des hybrides cryotolérants S. cerevisiae X S. kudriavzevii utilisés dans la fermentation des vins blancs, dont la famille Eg8 présente en plus la capacité de libérer de fortes concentrations en thiols variétaux. Cependant, ces hybrides produisent parfois des quantités excessives d’acide acétique, compromettant la qualité des vins. Ce trava

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13

Farrera, Lucie. "Analyse de la communauté bactérienne et de la diversité inter et intra spécifique des bactéries acétiques et lactiques impliquées dans la fermentation de cacao selon trois origines géographiques." Thesis, Montpellier, 2019. http://www.theses.fr/2019MONTG091.

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La fermentation du cacao est une fermentation spontanée qui dure de 4 à 8 jours et repose principalement sur la succession de trois groupes de microorganismes : les levures, les bactéries lactiques et les bactéries acétiques qui réalisent les fermentations alcoolique, lactique et acétique respectivement. Les fèves saines sont stériles jusqu’à l’ouverture de la cabosse. L’inoculation des fèves est réalisée le plus souvent naturellement à l’aide de l’environnement autour de l’écabossage et de la mise en fermentation. Les procédés de traitements post-récolte sont différents d’un pays à l’autre et

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14

Mendes, Clayton Quirino. "Silagem de cana-de-açúcar na alimentação de ovinos e caprinos: valor nutritivo, desempenho e comportamento ingestivo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11139/tde-13072006-143848/.

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A ensilagem da cana-de-açúcar sem o controle da produção de etanol resulta em silagens de baixa qualidade, podendo reduzir o consumo voluntário e o desempenho animal. O valor nutritivo de silagens de cana-de-açúcar e seus efeitos sobre o desempenho e o comportamento ingestivo de cabras em lactação e de cordeiros confinados foram avaliados em diferentes ensaios. Trinta e nove cabras da raça Saanen foram utilizadas para avaliar o consumo de matéria seca (CMS), a produção e composição do leite, os componentes sangüíneos e o comportamento ingestivo. Trinta cordeiros da raça Santa Inês foram confi

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15

Huang, Yan. "Process and metabolic engineering for enhanced propionic and acetic acid fermentations /." The Ohio State University, 1998. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487949150071004.

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16

Canas, Ana. "Acetoin production from pyruvate in Leuconostoc mesenteroides NCDO 518." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319244.

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17

Rosa, Lilian Oliveira. "Composição bromatológica, perfil fermentativo, populações microbianas, consumo e digestibilidade de silagem de soja com inoculante e, ou, melaço em pó." Universidade Federal de Viçosa, 2010. http://locus.ufv.br/handle/123456789/5637.

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Made available in DSpace on 2015-03-26T13:54:55Z (GMT). No. of bitstreams: 1 texto completo.pdf: 836498 bytes, checksum: 07fbd08593c521ae0b188fb7b6535dca (MD5) Previous issue date: 2010-02-19<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico<br>This work involved two trials. In the first trial was evaluated the chemical composition; the fermentative profile and the microbial populations in soybean silage. The soybean was harvested at the R6 stage of development and submitted of treatments, before ensilage: 1- without additive (control), 2- with inoculant (I), 3- I plus molass

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18

Marc, Jillian. "Modulation par approches microbiologique et génétique de la synthèse d'acide acétique lors de la production d'éthanol sous métabolisme oxydo-réductif chez Saccharomyces cerevisiae." Thesis, Toulouse, INSA, 2013. http://www.theses.fr/2013ISAT0051.

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L’objectif de ces travaux de thèse était de rechercher un potentiel effet inhibiteur de l’acide acétique endogène sur le métabolisme oxydo réductif de Saccharomyces cerevisiae, afin d’évaluer la pertinence d’une stratégie d’amélioration des capacités de production d’éthanol par la modulation de la synthèse de cet acide. Ces travaux devaient également permettre d’approfondir la compréhension des principaux facteurs commandant la synthèse de l’acide acétique et plus largement des acides organiques. La stratégie de modulation de la synthèse d’acide acétique mise en place reposait sur des approche

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19

Janati-Idrissi, Rachid. "Utilisation de mutants pour l'étude du mécanisme de la fermentation acétono-butylique." Nancy 1, 1987. http://www.theses.fr/1987NAN10088.

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Sélection de mutants plus tolérants vis-à-vis du butanol et produisant plus de solvants, et de mutants ne produisant pas d'acétone en l'absence d'acide acétique dans le milieu. Étude des effets des acides acétique, butyrique et pyruvique sur la production de solvants et sur les activités de différentes enzymes (acétate kinase, butyrate kinase, coenzyme à transférase, acétoacétate décarboxylase,. . . ). Étude des effets du PH

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20

Taiwo, Abiola Ezekiel. "Application of bioprocess-supercritical fluid extraction techniques in the production and recovery of some selected bioproducts." Thesis, Cape Peninsula University of Technology, 2020. http://hdl.handle.net/20.500.11838/3072.

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Thesis (PhD (Chemical Engineering))--Cape Peninsula University of Technology, 2020<br>The use of bioproducts in different commercial sectors such as medicine, agriculture, cosmetics, food, and chemical industries motivates the need for easy production and recovery techniques of bioproducts at laboratory and pilot scale. This study aims at the production and recovery of some selected bioproducts using supercritical fluid extraction techniques. Three products are chosen as case studies: these are ethanol, acetoin, and vanillin, since the ease of separation is influenced by the concentration of

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21

Benevides, Kristina, Oscar Broström, Kalman Grim Elison, Hugo Swenson, Andrei Vlassov, and Josefin Ågren. "Stabil och antibiotikafri läkemedelsproduktion i rekombinant Escherichia coli." Thesis, Uppsala universitet, Institutionen för biologisk grundutbildning, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-323719.

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Den här rapporten presenterar ett antibiotikafritt, stabilt och kromosombaserat expressionssystem för läkemedelsproduktion i Escherichia coli på beställning av företaget Affibody AB. E. coli-stammen BL21(DE3) valdes som värdorganism för expressionssystemet. Systemet består av en genkassett som innehåller en T7-promotor, en 5′-UTR från genen ompA och en terminatorsekvens från RNA-operonet rrnB. Fyra kopior av genkassetten ska integreras i pseudogenerna caiB, yjjM, hsdS och yjiV. En datormodell som modellerar det egentliga kopietalet i cellerna har skapats i mjukvaran MATLAB, vilket visar att de

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22

Tu, Chien-Nan, and 杜建男. "Identification and Control of Non-linear Process -Application to Acetic Acid Fermentation." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/00989821868867585436.

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碩士<br>國立臺灣大學<br>化學工程學系<br>86<br>For the control of dissolved oxygen of a fermentation reactor, the conventional PID controllers are usually used in the past. Because of the nonlinearity characteristics of the fermentation reactor, such a conventional PID control would not give satisfactory performance. To account for the nonlinearity in the fermentation process, in this study, it is motivated to develop methods for identification and control of dissolved oxygen

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23

Wang, Wei-xing, and 王維新. "Study of cultivation conditions and acetic acid fermentation of Acetobacter pasteurianus NPUST S21." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/49530563270360713876.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>101<br>Vinegar, also known as xi, is regarded as the herbal medicine, which can disinfect and digestive role in China. Nowadays, many people work hard for long time and get stressful, who could easily get tired because of the accumulation of lactic acid and pyruvic acid. In the recent study reported the healthy benefits about the fermented vinegar containing organic acids which support TCA cycle. In this research, isolated the strain which had the strongest activity named Acetobacter pasteurianu NPUST S21. To improve the way of traditional fermentation starters, we

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24

Cheng, Jingyue, and 鄭景龠. "Study on the Acetic Acid Fermentation from Eucheuma sp. and Bioactivities of Its Product." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/wt6wxv.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>107<br>The aim of this study is to produce acetic acid from Eucheuma sp. by fermentation and to analyze bioactivities of its fermentation product. The experiment is divided into three-stage fermentation, the first stage is monosaccharification, the second stage is fermentation of ethanol, and the third stage is fermentation of acetic acid. In the first stage, using 0.4 N HCl hot acid extract for 30 min , 0.5% cellulase treatment for 24 h then using induced crude enzyme (2.5% from Pseudomonas vesicularis MA103 and 2.5% from Aeromonas salmonicida MAEF108) treatment on

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25

Yu, Shu-Fen, and 尤淑芬. "Stuides on screening of yeast and acetic acid bacteria and preparation methods in onion vinegar fermentation." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/02814994146518422159.

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碩士<br>國立中興大學<br>食品科學系<br>92<br>Abstract The objectives of this study were to investigate the alcohol and acetic acid fermentations using the sterile onion(Allium cepa L.) juice as raw material and performed by traditional static cultivation system. This included screening of yeast strain and acetic acid bacteria strain, and establishment of the conditions for onion vinegar fermentation process. Allysine compounds present in onion have a keen, stimulating smell and an anti-bacterial property, which inhibits the growth of yeast. In preliminary experiments, difficult

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"Colonic Fermentation as a Byproduct of Vinegar Consumption: A Parallel Arm Randomized Control Trial in Adults at Risk for Type 2 Diabetes." Master's thesis, 2013. http://hdl.handle.net/2286/R.I.15791.

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abstract: Many people with or at risk for diabetes have difficulty maintaining normal postprandial blood glucose levels (120-140 mg/dl). Research has shown that vinegar decreases postprandial glycemia. The purpose of this study was to examine a possible mechanism by which vinegar decreases postprandial glycemia, particularly the effect of vinegar ingestion on gut fermentation. In this parallel arm randomized control trial, the effects of daily ingestion of vinegar on gut fermentation markers were observed among adults at risk for type 2 diabetes in Phoenix, Arizona. Subjects (n=14) were random

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27

Chan, Tsung-Ta, and 詹宗達. "Production of the fermentation broth of Ustilago maydis possessing anti-inflammation function using indole-3-acetic acid as marker." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/25917905264842703441.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>100<br>Ustilago maydis is a pathogen infecting on corn and induces tumor tissue formation. Althoug it is a pathogen, it is seen as a traditional cusine in Mexico. It can metabolize trytophan into indole-3-acetic acid (IAA) and pityriarubin with anti-inflammation bioactivity. Therefore, the goal of this research was to produce fermentation broth of Ustilago maydis possessing anti-inflammation function using indole-3-acetic acid as marker in a 5 L stirred tank fermentor. After optimization process, it was found that the fermentation process would produce 30.8±4.5 μg/ml

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28

TSAI, CHIA-CHUN, and 蔡佳淳. "Effect of Fermentation with Mixed Culture of Acetic Acid Bacteria and Yeast on Antioxidant Activity of Purple Napiergrass (Pennisetum purpureum Schumach.) Extracts." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/597n8e.

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碩士<br>嘉南藥理大學<br>保健營養系<br>107<br>Pennisetum purpureum Schumach is a modified forage species of rich phenolic substances, anthocyanins and high antioxidant properties by the Livestock Research Institute council of agriculture executive yuan. In this study, purple napiergrass extract was fermented under different culture conditions using acetic acid bacteria and yeast mixed strains of antioxidant component and. antioxidant activity. Pennisetum purpureum Schumach dried powder was extracted of hot water for 10 minutes, an after adding 10% sugar, the mixed of acetic acid bacteria and yeasts were add

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Ferreira, Bárbara Sofia Pinto. "Produção e caracterização das propriedades funcionais de vinagre de dióspiro (Diospyros kaki)." Master's thesis, 2017. http://hdl.handle.net/1822/72442.

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Dissertação de mestrado em Biologia Molecular, Biotecnologia e Bioempreendedorismo em Plantas<br>O vinagre quando associado à alimentação apresenta benefícios para a saúde humana, combatendo doenças como a hipertensão e o colesterol. Já o dióspiro, um fruto de origem asiática, é largamente conhecido pelas suas propriedades terapêuticas graças ao elevado número de compostos que apresentam atividade antioxidante (vitamina A e C, carotenoides e taninos). Assim, a produção de um vinagre tendo o dióspiro como matéria-prima pode associar as potencialidades de ambos resultando num produto com va

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30

Erasmus, Daniel Jacobus. "Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations." Thesis, 2005. http://hdl.handle.net/2429/16960.

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The metabolic pathways in S. cerevisiae during fermentation of Icewine grape must have not been studied and the transcriptional response of this yeast to sugar stress has not been investigated. Global transcriptional analyses showed that the transcription of 589 genes in S. cerevisiae was affected more than two-fold in grape juice containing 40% (w/v) sugars. High sugar stress up-regulated the glycolytic and pentose phosphate pathway genes. Gene expression profiles indicate that the oxidative and non-oxidative branches of the pentose phosphate pathway were up-regulated and might be used

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31

Erasmus, Daniel Jacobus. "Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations : [supplementary material]." 2015. http://hdl.handle.net/2429/54672.

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Tai, San-Pao, and 戴三堡. "Texture Analyses of Bacterial Cellulose Produced from Coconut Water Fermentation by Acetobacter aceti subsp. xylinum." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/35085045864357530581.

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碩士<br>國立臺灣大學<br>園藝學系<br>85<br>Nata de coco or Coconut gel that are fond with consumers is a kind of natural high fiber foods. It is neither coconut pulp nor co- conut water gelatinous substance. It is a white cellulose pellicle formed by the bacter of Acetobacter aceti subsp. xylinum through the fermentation of coconut water or coconut milk. The study tries to probe into the texture of nata de coco, and the effect of processing process on the texture of nata de coco. The results s

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Tsai, Shiang-Wu, and 蔡祥吾. "Study of Spherical Bacterial Cellulose Production from Acetobacter aceti subspecies xylinum Using an Orbital shaking Fermentation Method." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/99399981615892541977.

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碩士<br>國立臺灣大學<br>園藝學系研究所<br>85<br>Nata is a kind of bacterial cellulose produced by steady cultured Acetobacter aceti subspecies xylinum. In food applications, nata was usually been cut into small pieces and added in fruit juice or jelly. Cubic shape was the most common seen appearance. This study was intended to produce different shapes of bacterial cellulose by using clear juice as culture medium through an orbital shaking fermentation method. Result indicated that the o

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"Genes encoding enzymes for the conversion of acetyl-CoA to fermentation and products in enterobacteriaceae." Chinese University of Hong Kong, 1989. http://library.cuhk.edu.hk/record=b5886138.

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WU, HAN-CHIANG, and 吳漢強. "Antioxidant, Anti-tumor and ACEI Activities of Cordyceps militaris by Solid State Fermentation." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/yy77v8.

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博士<br>大葉大學<br>生物科技與產業博士學位學程<br>107<br>Production and efficacy of bioactive compounds form Cordyceps militaris (C. militaris) fruiting bodies and its fermentation grain was usually variants due to different strains. Through comparison of the anti-proliferative, apoptotic, and antioxidative properties of ethanolic extracts of fruiting bodies (FBE) and its fermented rice (FRE) from two strains of C. militaris applied to human breast cancer cell lines (MCF-7 or MDA-MB-231). We revealed that FRE of the Zhangzhou strain (FRE-Z) produced a high level of cordycepin and exhibited comprehensive in vitro

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