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Dissertations / Theses on the topic 'Alcohol fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Birch, S. W. "Novel sensors for alcohol fermentation monitoring and control." Thesis, Cranfield University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233437.

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2

Wright, C. J. "Flavour formation during beer fermentation : modelling higher alcohol production." Thesis, Swansea University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.636697.

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One of the most important contributions to flavour compounds in beer is that associated with the activity of yeast. A kinetic model that quantitatively predicts the influence of changing process parameters on yeast metabolism and the production of flavour compounds would be invaluable. However a review of the literature has revealed that there is an absence of good quantitative data on which to build a model. The literature uses a wide variety of yeast strains and undefined fermentation media. There is also very little quantitative analysis of flavour formation and the models that have been pu

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3

Glyn, Julian E. H. "Modelling of batch and fed-batch ethanol fermentation." Master's thesis, University of Cape Town, 1989. http://hdl.handle.net/11427/21832.

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Two series of batch and fed-batch fermentations were carried out using S.cerevisiae in a semi-defined medium containing 200 gl-1 glucose as limiting substrate. Growth rates were calculated and the data used to test the applicability of eight empirical kinetic models. The form proposed by Levenspiel, combining the concept of a limiting ethanol concentration with a power-law form, gave the best results with these data. Glucose concentration was found to have a far smaller, though not negligible, effect on growth rate under these conditions. It was also observed that in fed-batch fermentations th

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4

Hassaballah, A. A. "Drying of alcohol by adsorption." Thesis, University of Nottingham, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.376626.

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5

Wakeling, Lara. "Utilisation of Kluyveromyces marxianus for the ethanolic fermentation of lactose in skim milk permeate." Thesis, University of Ballarat, School of Biological and Chemical Sciences [Mt. Helen, Vic.] :, 1994. http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/44690.

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6

Sibanda, Mkhululi Benedict. "Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae." Thesis, University of Cape Town, 2009. http://hdl.handle.net/11427/5398.

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The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect fermentation, in order to implement measures to diminish negative and augment positive impacts. These include both major and minor constituents. According to literature, aspects of fermentation media which affect yeast fermentation include nutritional availability, the presence of trace elements and growth

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7

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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8

Ramió, Pujol Sara. "Insights into key parameters for bio-alcohol production in syngas fermentation using model carboxydotrophic bacteria." Doctoral thesis, Universitat de Girona, 2016. http://hdl.handle.net/10803/388041.

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This doctoral thesis deals with the synthesis of two biofuels (bioethanol and biobuthanol) by bacteria. Concretely, the thesis is focused on a group of bacteria able to grow in a simple substrate such as synthesis gas or syngas. Syngas is a mixture of hydrogen, carbon monoxide, and carbon dioxide obtained through the gasification of urban and forestry wastes. The use of syngas as a substrate requires a good knowledge of bacterial metabolism to successfully control acid production and promote alcohol synthesis. To acquire this knowledge, the researcher carried out a set of experiments at lab sc

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9

Ferreira, Erica. "Contribuição para o estudo da otimização da fermentação alcoólica operando em batelada-alimentada." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/267197.

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Orientador: Silvio Roberto Andrietta<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica<br>Made available in DSpace on 2018-08-04T13:51:52Z (GMT). No. of bitstreams: 1 Ferreira_Erica_M.pdf: 2525603 bytes, checksum: f97ccddcfb17fb8f1171b0c8fafecb97 (MD5) Previous issue date: 2005<br>Resumo: Este trabalho teve por objetivo estudar o processo de fermentação alcoólica operando em batelada-alimentada, analisando o efeito da forma de alimentação do reator, da temperatura e da concentração de inóculo sobre o rendimento fermentativo, a produtividade e a ci

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10

Höllrigl, Volker. "Selective electroenzymatic reduction processes utilizing the thermophilic alcohol dehydrogenase from thermus sp. ATN 1." Aachen Shaker, 2008. http://d-nb.info/993101585/04.

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11

Cyr, Normand. "Effect of aeration strategy on the performance of a very high gravity continuous fuel ethanol fermentation process." Thesis, McGill University, 2006. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=100789.

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The fuel ethanol industry is now making use of a very efficient process where virtually all sugar substrates are converted to ethanol. Nevertheless, some metabolic by-products excreted from Saccharomyces cerevisiae tend to reduce the ethanol yield. Of such, glycerol is the major one, accounting for about 5-10% relative to the amount of ethanol produced.<br>Glycerol plays an important role in maintaining the redox balance within the cells by oxidizing the cytosolic NADH under anaerobic conditions. It is also believed that it acts as an osmoprotectant and would be favourably produced in high osm

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12

Zhan, Xiaobei. "Improving sorghum bioconversion rate for ethanol and lactic acid production /." Search for this dissertation online, 2004. http://wwwlib.umi.com/cr/ksu/main.

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13

Jeronimo, Elisangela Marques. "O nitrogenio proteico na fermentação alcoolica e sua influencia na qualidade da cachaça." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256651.

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Orientador: Gil Eduardo Serra<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T00:38:06Z (GMT). No. of bitstreams: 1 Jeronimo_ElisangelaMarques_D.pdf: 608726 bytes, checksum: 439587ffeaf014be16ac5ec072325ec8 (MD5) Previous issue date: 2004<br>Resumo: Estudos de complementação nitrogenada em fermentação alcoólica têm sido conduzidos utilizando adubos nitrogenados como sulfato de amônia, superfosfato simples e uréia, e dirigidos para a produção de álcool. Nas destilarias artesanais de aguardente a complement

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14

Styger, Gustav. "Elucidating the metabolic pathways responsible for higher alcohol production in Saccharomyces cerevisiae." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6873.

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Thesis (PhD (Wine Biotechnology))--University of Stellenbosch, 2011.<br>Includes bibliography.<br>ENGLISH ABSTRACT: Alcoholic fermentation, and especially wine fermentation, is one of the most ancient microbiological processes utilized by man. Yeast of the species Saccharomyces cerevisiae are usually responsible for most of the fermentative activity, and many data sets clearly demonstrate the important impact of this species on the quality and character of the final product. However, many aspects of the genetic and metabolic processes that take place during alcoholic fermentation remain p

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Duarte, Juliana Canto 1984. "Estudo da imobilização de células de Saccharomyces cerevisiae em suportes no processo de fermentação alcoólica." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266827.

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Orientador: Gustavo Paim Valença<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química<br>Made available in DSpace on 2018-08-19T09:11:35Z (GMT). No. of bitstreams: 1 Duarte_JulianaCanto_M.pdf: 3529102 bytes, checksum: 186eed7fa5f67708a7cffe441cb0563a (MD5) Previous issue date: 2011<br>Resumo: A utilização de sistemas empregando células de levedura imobilizadas é uma técnica promissora para a produção de etanol. Este trabalho apresenta a proposta de imobilizar células de Saccharomyces cerevisiae em montmorilonita K10, em óxido de zircônio, em esferas

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Muñoz, Julián Antonio Villamarín. "Caracterização multiparamétrica por ultra-som do processo de fermentação alcoólica mediante sistema híbrido de processamento de sinais." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/18/18152/tde-14062013-114243/.

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A monitoração do processo de fermentação alcoólica para a obtenção de etanol é um tema de grande interesse pelo fato deste ser utilizado como fonte sustentavel de energia na indústria. Os processo de monitoração convencionalmente utilizados na indústria são dispendiosos, baseados em medições supervisionadas de densidade e estimativas de parâmetros químicos mediante procedimentos offline. O uso de técnicas de monitoração não invasivas baseadas em ultra-som vem sendo desenvolvidas para esse fim, fazendo uso de estimativas de parâmetros clássicos como a velocidade de propagação acústica e a atenu

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PIETRAFESA, ANGELA. "Non-Saccharomyces yeasts for reduction of ethanol content in wine." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/146995.

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Over recent years, the average ethanol concentration of wine has increased as consequence of increased grape maturity. In fact, climate change has deeply influenced the vine phenology and grape composition, resulting in rising of grapes sugar concentration and, consequently, high alcohol content in wine. This increased ethanol content can have negative consequences on the wine characteristics, affecting the sensory properties of the wines, as high alcohol content reduces the perception of flavour and aroma complexity. Furthermore, wine containing high levels of alcohol gives rise problems to t

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Missawa, Silvia Kazue. "Modificação de linhagens industriais de Saccharomyces cerevisiae para o aumento da produtividade de alcool e floculação condicional." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/316777.

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Orientadores: Gonçalo Amarante Guimarães Pereira, Anderson Ferreira da Cunha<br>Tese (doutorado) - Universidade Estadual de Campinas, Instituto de Biologia<br>Made available in DSpace on 2018-08-14T01:17:40Z (GMT). No. of bitstreams: 1 Missawa_SilviaKazue_D.pdf: 3036073 bytes, checksum: d9aad0052b5f34581b2bf95098a6d911 (MD5) Previous issue date: 2009<br>Resumo: A crescente necessidade da substituição de fontes de energia derivadas do petróleo por fontes renováveis de energia impulsionou pesquisas em todo o mundo. O etanol se enquadra fortemente como candidato para substituir combustíveis com

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Arruda, Elis Renara Azambuja. "APROVEITAMENTO DA BATATA (Solanum tuberosum) PARA A PRODUÇÃO DE ÁLCOOL." Universidade Federal de Santa Maria, 2006. http://repositorio.ufsm.br/handle/1/5679.

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A major part of the potato (Solanum tuberosum) production is rejected either during harvesting or grading, because of tuber size or defects. Potato is an important carbohydrate source as starch and sugars, which are used as row materials for alcohol production. Potato alcohol may be part of distilled beverages or used in chemical industry. The objective was to evaluate the effects of clone and tuber size in alcohol production to find marketable value for tubers rejected during harvesting or grading. The breeding clones SMIJ461-1 and SMINIA90244-3 and tuber sizes of bigger and smaller than 23mm

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20

Oliveira, Maria Carolina Santos de. "Avaliação do processo de fermentação alcoólica de suco de maçã obtido por liquefação enzimática." UNIVERSIDADE ESTADUAL DE PONTA GROSSA, 2006. http://tede2.uepg.br/jspui/handle/prefix/682.

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Made available in DSpace on 2017-07-21T18:53:13Z (GMT). No. of bitstreams: 1 Maria Carolina Santos.pdf: 831482 bytes, checksum: 8053abff10699b2f862586aa8a3301e7 (MD5) Previous issue date: 2006-01-27<br>The application of clean technology concept aims to optimize the extraction process in order to obtain maximum juice, to decrease loss and to manage the generated residue applicability. The use of enzymatic complexes, of cellulases and pectinases, during juice extraction process allows to modify physical-chemical characteristics of the products and to minimize residue generation. This work aim

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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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La, Grange Daniel Coenrad. "Bioethanol as renewable transportation fuel for the future." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/837.

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Thesis (MBA (Business Management))--University of Stellenbosch, 2007.<br>ENGLISH SUMMARY: Fossil fuel has been the preferred source for the production of transportation fuel for many years. However, this is not a renewable resource. Many conflicting reports have been published as to how long this resource will last. One thing is certain: eventually the supply of cheap crude oil will run out. It is therefore crucial to start the search for renewable alternatives now. There are a number of possible candidates vying for replacing fossil fuel as primary transportation fuel. Hydrogen, methano

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Costa, Ricardo Henrik Kinouti. "Produção de cerveja com baixo teor alcoólico." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-06022017-102141/.

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Atualmente observa-se um aumento significativo no consumo de cervejas com baixo teor alcoólico e cervejas sem álcool. Existe um crescente interesse por este tipo de produto tanto por parte das indústrias cervejeiras como por parte dos consumidores. Este aumento é principalmente devido a questões de saúde e a razões de segurança no trabalho e nas estradas. Além disso, há países onde o consumo de álcool é proibido por lei. Tendo em vista que o consumidor está em busca de novos produtos com características mais próximas possíveis de uma cerveja convencional, o presente trabalho visa analisar uma

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Al, Daccache Marina. "Étude du potentiel fermentaire de la pomme libanaise et impact des procédés émergents sur la fermentation du jus en vue de l’élaboration du cidre." Thesis, Compiègne, 2019. http://www.theses.fr/2019COMP2527.

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Ce travail de thèse concerne la valorisation des pommes libanaises en évaluant leur potentiel fermentaire en vue de l’élaboration du cidre, spécifiquement l’étape de la fermentation de ce processus. Pour cette fin, l’analyse de la composition chimique des pommes libanaises « Ace spur » a été effectué en comparaison avec une pomme à cidre « Kermerrien » utilisée industriellement en France pour la production du cidre. La variété de pomme libanaise « Ace spur » semble être convenable pour l’élaboration de cidre. De plus, une souche responsable de la fermentation spontanée de cette variété de pomm

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Ceballos-Schiavone, Carla Homem de Mello. "Tratamento térmico do caldo de cana-de-açúcar visando a redução de contaminantes bacterianos - Lactobacillus - na produção de etanol e eficiência de tratamento do fermento por etanol." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-09112009-144530/.

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Na produção do etanol a etapa mais importante e crítica é a fermentação, por isso, há necessidade de focar a atenção ao processo e contaminações. Os contaminantes bacterianos de maior presença nessa etapa são os Lactobacillus. Com essa preocupação os objetivos deste trabalho são mostrar alternativas a redução desses contaminantes sendo eles no caldo ou no fermento (leveduras). Para isso amostras de caldo de cana-de-açúcar contaminados in vitro, individualmente, com sete diferentes espécies de Lactobacillus foram submetidas ao tratamento térmico visando confirmar a sensibilidade das mesmas à te

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Teye, Frederick David. "Continuous flash extraction of alcohols from fermentation broth." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/31418.

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A new method of in situ extraction of alcohols from fermentation broth was investigated. The extraction method exploited the latent advantages of the non-equilibrium phase interaction of the fluid system in the flash tank to effectively recover the alcohol. Carbon dioxide gas ranging from 4.2L/min to 12.6L/min was used to continuously strip 2 and 12% (v/v) ethanol solution in a fermentor with a recycle. Ethanol and water in the stripped gas was recovered by compressing and then flashing into a flash tank that was maintained at 5 to 70bar and 5 to 55oC where two immiscible phases comprising CO2

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Porto, Lia de Mendonça. "Modelagem de processo industrial de fermentação alcoolica continua com reatores de mistura ligados em serie." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/267408.

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Orientador: Silvio Roberto Andrietta<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica<br>Made available in DSpace on 2018-08-06T08:57:55Z (GMT). No. of bitstreams: 1 Porto_LiadeMendonca_D.pdf: 3965643 bytes, checksum: af08099e2fd964cfed91edc4842675e0 (MD5) Previous issue date: 2006<br>Resumo: Este trabalho consiste em determinar o modelo que melhor descreve a fermentação alcoólica industrial, em sistemas contínuos de reatores de mistura em série. Para determinação dos parâmetros cinéticos foi desenvolvido um programa utilizando os dados de análises fei

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Mantovaneli, Ivana Cristina Cordeiro. "Modelagem hibrido neuronal de um processo de fermentação alcoolica." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/266686.

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Orientadores: Rubens Maciel Filho, Aline Carvalho da Costa<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica<br>Made available in DSpace on 2018-08-07T06:46:12Z (GMT). No. of bitstreams: 1 Mantovaneli_IvanaCristinaCordeiro_M.pdf: 4744367 bytes, checksum: 648b4b28d0ad3fff1bfeda9851005fc1 (MD5) Previous issue date: 2005<br>Resumo: A utilização do etanol como combustível tem muitas vantagens; ele tem competido economicamente com a gasolina e diversos outros combustíveis, substituindo-os em várias utilidades. Desta forma, existe um grande interesse em

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Petersen, Abdul Muhaymin. "Comparisons of the technical, financial risk and life cycle assessments of various processing options of sugercane bagasse to biofuels in South Africa." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20156.

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Thesis (MScEng)--Stellenbosch University, 2012<br>ENGLISH ABSTRACT: Through many years of research, a number of production schemes have been developed for converting lignocellulosic biomass into transport fuels. These technologies have been assessed through a number of techno-economic studies for application in a particular context in terms of the technical and economic feasibility. However, previous studies using these methods have tended to lack vigour in various aspects. Either the energy efficiency of the processes were not maximised through adequate heat integration, or a competing techno

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Morcillo, Parra María de los Ángeles. "Melatonin metabolism in yeast cells during alcoholic fermentation." Doctoral thesis, Universitat Rovira i Virgili, 2019. http://hdl.handle.net/10803/667681.

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La melatonina és una indolamina que és produïda pel llevat a partir de l'aminoàcid triptòfan durant la fermentació alcohòlica. En aquesta tesi, estudiem la producció de melatonina en most sintètic en diferents condicions ambientals i nutricionals pels llevats, així com l'efecte d'aquesta molècula bioactiva en la dinàmica de poblacions d'una fermentació. Com a resultats, observem que la detecció estava desfasada entre la producció intracel·lular, la qual va ocórrer durant la fase d'adaptació al medi i la secreció al medi extracel·lular durant la fase exponencial o estacionària. Així mateix, la

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Niktari, Maria. "Structured modelling of alcoholic fermentation by Zymomonas mobilis." Thesis, Imperial College London, 1990. http://hdl.handle.net/10044/1/46472.

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Tantikachornkiat, Mansak. "The initiation of alcoholic and/or malolactic fermentations : their effect on microbes conducting Chardonnay wine fermentation and on the resulting sensorial wine profile." Thesis, University of British Columbia, 2017. http://hdl.handle.net/2429/60772.

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Alcoholic and malolactic fermentations are two important conversions that are involved in wine fermentation. Changes in wine microorganisms from these inoculations can modify the final wine characteristics, thus monitoring changes in microorganisms during these fermentations is necessary. Next-generation sequencing (NGS) is a technology that uses a culture independent technique to identify different species of fungi and bacteria from a sample. At present, when using this technique, it is difficult to distinguish between live and dead cells. The chemical, PMA, has been shown to bind DNA of dead

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Castro, Martinez Claudia Strehaiano Pierre Lonvaud Aline. "Brettanomyces bruxellensis." Toulouse : INP Toulouse, 2007. http://ethesis.inp-toulouse.fr/archive/00000511.

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Bland, Katherine Elizabeth. "Lignocellulosic fermentation of Saccharomyces cerevisiae to produce medium chain fatty alcohols." Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/82720.

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The effects of climate change have made the need to develop sustainable production practices for biofuels and other chemicals imminent. The development of the green economy has also led to many industries voluntarily improving the sustainability of the products they produce. The microbial production of fatty acid-derived chemicals allows for the opportunity to reduce petroleum-based chemicals in the marketplace. However, for microbial produced chemicals to be industrially competitive, significant work is needed to improve the production capacity of industrial strains. There are a number of bot

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LIMA, Ezenildo Emanuel de. "Estudo da hidrólise ácida do bagaço do pedúnculo de caju e fermentação alcoólica do licor hidrolisado para produção do álcool etílico." Universidade Federal de Campina Grande, 2012. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1162.

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Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-07-12T16:36:39Z No. of bitstreams: 1 EZENILDO EMANUEL DA SILVA - TESE PPGEP 2012..pdf: 30485368 bytes, checksum: 31916cc22870963431b5d12069422e9a (MD5)<br>Made available in DSpace on 2018-07-12T16:36:39Z (GMT). No. of bitstreams: 1 EZENILDO EMANUEL DA SILVA - TESE PPGEP 2012..pdf: 30485368 bytes, checksum: 31916cc22870963431b5d12069422e9a (MD5) Previous issue date: 2012-06<br>Atualmente, as pesquisas sobre os biocombustíveis de 2a geração, neste caso o etanol celulósico proveniente da biomassa tem-se apontado como o foco de

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Wang, Chunxiao. "New approaches to estimate microbial diversity of alcoholic fermentation." Doctoral thesis, Universitat Rovira i Virgili, 2016. http://hdl.handle.net/10803/387309.

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La fermentació alcohòlica la realitza una comunitat microbiana complexa, on els llevats vínics juguen un paper important. En els darrers anys, hi ha hagut un creixent interès per millorar complexitat del vi mitjançant fermentacions controlades quer utilitzaven no només S. cerevisiae sinó també soques seleccionades de llevats no-Saccharomyces. La investigació sobre la viabilitat dels llevats i les interaccions tenen un paper fonamental per entendre la diversitat de llevats en la fermentació mixta. En aquesta tesi, les tècniques independents de cultiu que es van aplicar per a l'anàlisi directa d

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Castro, Martinez Claudia. "Brettanomyces bruxellensis : étude métabolique, cinétique et modélisation : influence des facteurs environnementaux." Toulouse, INPT, 2007. https://hal.science/tel-04595792.

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Ce travail a porté sur l'analyse métabolique et cinétique de deux souches de Brettanomyces, levure de contamination des industries de fermentation alcoolique. Une des souches a été isolée d'une distillerie d'alcool de betterave, l'autre d'une unité de vinification. En s'appuyant sur la méthodologie des plans d'expérience, l'influence de facteurs de l'environnement de ces contextes industriels a été étudiée: pH, température, éthanol, dioxyde de soufre. Les cinétiques et stoechiométries observées ont pu être correctement représentées par un modèle associant loi logistique et formalisme de Luedek

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Lopes, Lucas Souza. "Caracterização molecular da Linhagem Pedra 2 de Saccharomyces cerevisiae sob condições de alto etanol em fermentadores industriais." Universidade de São Paulo, 2014. http://www.teses.usp.br/teses/disponiveis/11/11137/tde-13012015-135135/.

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A linhagem Pedra 2 (PE-2) de Saccharomyces cerevisiae destaca-se por ser o organismo mais comumente utilizado no processo industrial de produção de biocombustíveis. Com a descoberta das linhagens selvagens, alcançou-se uma maior tolerância ao etanol permitindo o desenvolvimento de uma nova tecnologia: a fermentação com alto teor alcoólico. Desta forma, foi possível aumentar tanto a concentração de açúcares totais do mosto quanto o volume final de etanol purificado. No entanto, esse novo processo de fermentação tem causado um agravamento nos diversos estresses aplicados à levedura. No presente

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Gentili, Matilde. "Effect of nitrogen nutrition on yeast ecology and alcoholic fermentation." Master's thesis, ISA-UL, 2016. http://hdl.handle.net/10400.5/12216.

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Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL<br>Wine is an alcoholic beverage obtained from the fermentation of grape juice. Alcoholic fermentation is the main process to obtain the final product but of course other reactions take place during the transformation of grape juice into wine. Yeasts are one of the fundamental microorganisms to realize the alcoholic fermentation, that leads sugars to be transformed in ethanol and to development of other compounds. Yeasts as known are living organisms so they need nutrients for their reproduction and often the lack of some

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Sutterlin, Klaus A. (Klaus Alfred). "Fructophilic yeasts to cure stuck fermentations in alcoholic beverages." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4013.

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Thesis (PhDAgric (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose c

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ARAÚJO, Magno de Souza. "Produção de Etanol Neutro a partir do soro de queijo coalho por destilação convencional." Universidade Federal de Campina Grande, 2013. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/795.

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Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-05-23T17:25:40Z No. of bitstreams: 1 MAGNO DE SOUZA ARAÚJO - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1004737 bytes, checksum: 823c9cd55043f3a527f64a60fca3efbd (MD5)<br>Made available in DSpace on 2018-05-23T17:25:40Z (GMT). No. of bitstreams: 1 MAGNO DE SOUZA ARAÚJO - DISSERTAÇÃO PPGSA PROFISSIONAL 2013..pdf: 1004737 bytes, checksum: 823c9cd55043f3a527f64a60fca3efbd (MD5) Previous issue date: 2013-12-16<br>Devido às questões econômicas e ambientais, as perspectivas de aumento do consumo de etanol conduzem a busca por

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Lee, Suk Hean. "Investigation of alcoholic and malolactic fermentation using high performance liquid chromatography." Thesis, Anglia Ruskin University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327472.

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Nandong, Jobrun. "Modelling and control strategies for extractive alcoholic fermentation: partial control approach." Thesis, Curtin University, 2010. http://hdl.handle.net/20.500.11937/2197.

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The vast majority of chemical and bio-chemical process plants are normally characterized by large number of measurements and relatively small number of manipulated variables; these thin plants have more output than input variables. As the number of manipulated variables restricts the number of controlled variables, thin plant has presented a daunting challenge to the engineers in selecting which measured variables to be controlled. In general, this is an important problem in modern process control today, because controlled variables selection is one of the key questions which must be carefully

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Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.

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Queinnec, Isabelle. "Automatisation d'un procédé de fermentation semi-continu : optimisation et commande." Toulouse 3, 1990. http://www.theses.fr/1990TOU30086.

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L'objet de cette these concerne la resolution des problemes de commande des procedes semi-continus de fermentation alcoolique. Une premiere approche consiste a resoudre le probleme de commande optimale de l'alimentation en substrat frais, en termes de minimisation d'un critere de type temps minimal. La methodologie retenue est basee sur l'application de la programmation non lineaire. Le critere est transforme en la maximisation de la degradation du substrat a chaque instant, et le probleme est traite par la methode de rosenbrock. A partir des resultats obtenus par les techniques d'optimisation

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Hallac, Bassem Bishara. "Fundamental understanding of the biochemical conversion of Buddleja davidii to fermentable sugars." Diss., Georgia Institute of Technology, 2011. http://hdl.handle.net/1853/39551.

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Lignocellulosic bioethanol is currently being explored as a substitution to fossil fuels. Many lignocellulosic materials are being examined but the importance is to find those with attractive agro-energy features. Producing lignocellulosic ethanol is challenging because lignocellulosic biomass is resistant to chemical and biological degradation. To reduce biomass recalcitrance, a pretreatment stage is required. Pretreatment is considered to be the most intensive operating/operating cost component of cellulosic ethanol production. Therefore, research is heavily focused on understanding the effe

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Carli, Chanel Moacyr de. "Hidrólise e fermentação do bagaço de cana-de-açúcar em escala de bancada para produção de etanol 2G." Universidade Federal de São Carlos, 2011. https://repositorio.ufscar.br/handle/ufscar/4082.

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Made available in DSpace on 2016-06-02T19:56:45Z (GMT). No. of bitstreams: 1 3858.pdf: 2949487 bytes, checksum: 64c757182a2e7b7bbbdd55791125cd95 (MD5) Previous issue date: 2011-08-26<br>The objective of this work was to evaluate the hydrolysis and alcoholic fermentation stages of the sugar cane bagasse (SCB) for second generation ethanol production (2G). Hydrolysis experiments were carried out employing 8%, 10%, 15% and 20% (m/v) solid loads. Samples of in natura SCB and steam exploded SCB were submitted to different pretreatment sequences: water + 4.0% NaOH solution; 1.0% H2SO4 solution + 4

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Cot, Marlène. "Etudes physiologiques de l'adaptation et de la résistance de la levure Saccharomyces cerevisiae au cours de la production intensive d'éthanol." Toulouse, INSA, 2006. http://www.theses.fr/2006ISAT0033.

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Dans le cadre de l'intensification de la production d'éthanol par Saccharomyces cerevisiae, une stratégie de fermentation alcoolique, qui a conduit à un titre final en éthanol de 120 à 147 g. L-1 (15% à 19 % v/v) en 45h, a été mise en place au sein du laboratoire. Une des caractéristiques de ce procédé est de favoriser une phase de production d'éthanol découplée de la croissance cellulaire. La performance du procédé dépend du maintien de l'activité métabolique des cellules aux fortes concentrations en éthanol pendant cette phase. Durant ce travail, l'état physiologique des levures pendant cett

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Hiluy-Filho, Joâo José. "Contribution à l'étude de l'exploitation d'un procédé de fabrication de bioéthanolApplication des systèmes experts au diagnostic d'incidents en fermentation." Châtenay-Malabry, Ecole centrale de Paris, 1995. http://www.theses.fr/1995ECAP0914.

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Une méthodologie de diagnostic de dysfonctionnement pour la fermentation éthanolique dans un procédé de fabrication d'éthanol à partir de la canne à sucre a été développée. Cette méthode est basée sur le couplage entre une approche issue de l'Intelligence Artificielle (I. A. ) par l'utilisation d'un logiciel générateur de systèmes experts et un logiciel de simulation dynamique. La recherche a été orientée sur la définition d'une méthodologie appropriée pour contribuer à la résolution de la problématique du diagnostic. La stratégie de couplage entre systèmes experts et simulation dynamique offr

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Púglia, Álvaro Luís. "Desempenho de leveduras selvagens com potencial de produção de enzimas amilolíticas em processo fermentativo /." Jaboticabal : [s.n.], 2006. http://hdl.handle.net/11449/94902.

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Orientador: Márcia Justino Rossini Mutton<br>Banca: Marco Antonio de Castro e Souza<br>Banca: Clóvis Parazzi<br>Resumo: A cana-de-açúcar e uma cultura importante para a economia do país, devido à sua alta eficiência na produção e acúmulo de sacarose. Entretanto, com a utilização crescente de cana crua tem se observado aumento de impurezas vegetais nos carregamentos, tais como folhas e pontas, ricas em amido, que interferem negativamente na produção de açúcar e álcool. Este trabalho teve por objetivo avaliar o desempenho de leveduras com atividade amilolítica na produção do álcool. Os testes fo

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