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Journal articles on the topic 'Batch fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

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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2

Deng, Haixia, Meiyu Wang, and Erhu Li. "Continuous fed-batch strategy decreases acetic acid production and increases volatile ester formation in wines under high-gravity fermentation." OENO One 57, no. 1 (2023): 363–74. http://dx.doi.org/10.20870/oeno-one.2023.57.1.7238.

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High sugar fermentation elevates acetic acid levels in wines, which can be avoided by applying the continuous fed-batch strategy. In this study, yeast gene expressions and wine volatile compounds were evaluated by quantitative real-time PCR (RT-qPCR) and gas chromatograph mass spectrometry (GC-MS) in high-gravity (HG, 320 g/L sugars) fermentations with different batch strategies. The acetic acid concentration in continuous fed-batch fermentation wine was reduced by 51.69 %, compared with that in whole-batch fermentation wine. The acetyl-CoA synthase gene (ACS2) expression was up-regulated, whe

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3

PAIK, HYUN-DONG, and BONITA A. GLATZ. "Enhanced Bacteriocin Production by Propionibacterium thoenii in Fed-Batch Fermentation‡." Journal of Food Protection 60, no. 12 (1997): 1529–33. http://dx.doi.org/10.4315/0362-028x-60.12.1529.

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Synthesis of the bacteriocin propionicin PLG-1 as well as culture growth and organic acid production by Propionibacterium thaenii P127 were followed in fed-batch fermentations conducted for 504 h in a sodium lactate broth. Average concentrations of viable cells were higher in two small-scale fed-batch fermentations than in batch fermentations: 2.2 × 109 cells per ml versus 3.7 × 108 cells per ml. Propionic acid concentration averaged 35.8 g/liter at the end of fed-batch fementation, and maximum bacteriocin titers were 184 and 146 AU/ml in the two fed-batch fermentations. After reaching the max

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Phakping, Supathra, Mariena Ketudat-Cairns, and Apichat Boontawan. "Extractive Fermentation of Ethanol from Fresh Cassava Roots Using Vacuum Fractionation Technique." Advanced Materials Research 931-932 (May 2014): 1096–100. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1096.

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Fresh cassava roots were used as a raw material for ethanol fermentation. Conventional batch mode (CF), simultaneous saccharification and fermentation (SSF) and simultaneous liquefaction, saccharification and fermentation (SLSF) were investigated with various enzyme systems. The ethanol concentrations obtained in batch fermentations ranged from 8-12 wt%. In addition, vacuum fractionating technique was successfully introduced to simultaneously remove high purity ethanol from fermentation broth in batch mode. The distilled ethanol concentration was approximately 86 wt% whilst its concentration i

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Hadiyanto, H., D. Ariyanti, A. P. Aini, and D. S. Pinundi. "Batch and Fed-Batch Fermentation System on Ethanol Production from Whey using Kluyveromyces marxianus." International Journal of Renewable Energy Development 2, no. 3 (2013): 127–31. http://dx.doi.org/10.14710/ijred.2.3.127-131.

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Nowadays reserve of fossil fuel has gradually depleted. This condition forces many researchers to find energy alternatives which is renewable and sustainable in the future. Ethanol derived from cheese industrial waste (whey) using fermentation process can be a new perspective in order to secure both energy and environment. The aim of this study was to compare the operation modes (batch and fed-batch) of fermentation system on ethanol production from whey using Kluyveromyces marxianus. The result showed that the fermentation process for ethanol production by fed-batch system was higher at some

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6

Longobardi, G. P. "Fed-batch versus batch fermentation." Bioprocess Engineering 10, no. 5-6 (1994): 185–94. http://dx.doi.org/10.1007/bf00369529.

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Longobardi, G. P. "Fed-batch versus batch fermentation." Bioprocess Engineering 10, no. 5 (1994): 185. http://dx.doi.org/10.1007/s004490050043.

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8

Miller, Konrad V., Even Arefaine, Ardic Arikal, et al. "Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process." Fermentation 8, no. 6 (2022): 268. http://dx.doi.org/10.3390/fermentation8060268.

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White wine fermentations are typically performed in an entirely batchwise manner, with yeast nutrients only added at the beginning of fermentation. This leads to slow (2+ weeks) fermentation cycle times, with large capital expenditures required to increase winery processing capacity. Prior attempts to speed fermentations via increasing temperature have resulted in unpalatable wine, and continuous fermentation processing is uneconomical and impractical in the winery setting. In this work, we measured yeast nutrient consumption as a function of fermentation progression at the 300 mL scale, and f

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Sarubbo, L. A., ALF Porto, and G. M. Campos-Takaki. "The use of babassu oil as substrate to produce bioemulsifiers byCandida lipolytica." Canadian Journal of Microbiology 45, no. 5 (1999): 423–26. http://dx.doi.org/10.1139/w99-025.

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Candida lipolytica IA 1055 produced an extracellular emulsifier when using babassu oil as its sole carbon source during batch and fed batch fermentations at 27°C. Emulsification activity was detected after 60 h of growth in all conditions studied. The bioemulsifier was isolated after 144 h of fermentation from the best condition studied. The biopolymer seems to be a polysaccharide-protein-lipid complex.Key words: bioemulsifiers, biopolymer, Candida lipolytica, babassu oil, fermentation.

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Vassileva, Maria, Bettina Eichler-Lobermann, Antonia Reyes, and Nikolay Vassilev. "Animal Bones Char Solubilization by Gel-EntrappedYarrowia lipolyticaon Glycerol-Based Media." Scientific World Journal 2012 (2012): 1–5. http://dx.doi.org/10.1100/2012/907143.

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Citric acid was produced with free and k-carrageenan-entrapped cells of the yeastYarrowia lipolyticain single and repeated batch-shake-flask fermentations on glycerol-based media. Simultaneous solubilization of hydroxyapatite of animal bone origin (HABO) was tested in all experiments. The highest citric acid production by free yeast cells of 20.4 g/L and 18.7 g/L was reached after 96 h of fermentation in the absence and presence of 3 g/L HABO, respectively. The maximum values for the same parameter achieved by gel-entrapped cells in conditions of single batch and repeated-batch fermentation pr

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Prifti (Vaso), Terkida, Luljeta Pinguli, and Ilirjan Malollari. "Kinetic modeling of Immobilized Yeast Batch Fermentation." International Journal of Engineering Research & Science 3, no. 6 (2017): 49–55. http://dx.doi.org/10.25125/engineering-journal-ijoer-jun-2017-8.

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Capilla, Miguel, Carlos Silvestre, Alejo Valles, Francisco Javier Álvarez-Hornos, Pau San-Valero, and Carmen Gabaldón. "The Influence of Sugar Composition and pH Regulation in Batch and Continuous Acetone–Butanol–Ethanol Fermentation." Fermentation 8, no. 5 (2022): 226. http://dx.doi.org/10.3390/fermentation8050226.

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Acetone–butanol–ethanol (ABE) fermentation is influenced by external conditions. This work aimed to study the influence of pH regulation on monosaccharide composition in batch and continuous fermentation processes to determine butanol production and productivity. Batch fermentations with ammonium acetate or calcium carbonate combined with minimum pH control (pH ≥ 4.8 or 5.1) were assessed with pure xylose and glucose/xylose mixtures (ratios of 1:1 and 3:1). Continuous two-stage fermentation was developed using plastic rings to retain the biomass. Although batch fermentations with pure xylose p

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Shin, Jin-A., and Nam-Soon Oh. "Optimization of Fermentation Process for Acetic Acid Production." Food Engineering Progress 14, no. 3 (2010): 217–21. http://dx.doi.org/10.13050/foodengprog.2010.14.3.217.

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Various conditions of acetic acid fermentation by Acetobacter aceti B20 strain were investigated and evaluated to optimize the fermentative production of acetic acid. The effects of the initial ethanol concentration on growth and acid productivity in a flask and fermentor were also studied. The growth of A. aceti B20 strain was inhibited as the concentration of ethanol increased. However, the highest total acidity and fermentation yield were 5.34% and 56.1%, respectively when the initial concentration of ethanol was 7% in the batch fermentation. Although the concentration of initial glucose in

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Monte Alegre, Ranulfo, Maurício Rigo, and Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile." Brazilian Archives of Biology and Technology 46, no. 4 (2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.

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In this work, the catalytic role of chrysotile support on the acceleration of alcoholic fermentation under non-aseptic conditions by Saccharomyces cerevisiae was investigated. The fermentation medium employed consisted only of diluted sugar-cane molasses. In the batch fermentations process with immobilized yeasts, the initial rate of CO2 production increased roughly 27 % during the first 30 minutes, compared to systems containing no chrysotile. A study of continuous alcoholic fermentation with chrysotile in the reactor bed showed a higher ethanol production rate at the different dilution rates

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Bolmanis, Emils, Konstantins Dubencovs, Arturs Suleiko, and Juris Vanags. "Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement." Fermentation 9, no. 3 (2023): 206. http://dx.doi.org/10.3390/fermentation9030206.

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The fed-batch cultivation is in many ways a benchmark for fermentation processes, and it has been an attractive choice for the biotechnological production of various products in the past decades. The majority of biopharmaceuticals that are presently undergoing clinical trials or are available on the market are manufactured through fed-batch fermentations. A crucial process parameter in fed-batch cultivations is the substrate feed rate, which directly influences the overall process productivity, product quality and process repeatability; henceforth, effective control of this parameter is impera

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Saelee, Nisa. "Lactic Acid Production from Old Oil Palm Trunk Sap in the Open Batch, Open Repeated Batch, Fed-Batch, and Repeated Fed-Batch Fermentation by Lactobacillus rhamnosus ATCC 10863." Fermentation 8, no. 9 (2022): 430. http://dx.doi.org/10.3390/fermentation8090430.

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The cost of fermentable sugars added as a substrate is one major problem for economic lactic acid (LA) production. Old oil palm trunks (OPT) squeezed sap, the agricultural wastes on replanting and pruning of oil palm (Elaeis guineensis), contained mainly glucose and fructose as a potential feedstock to use as a vast carbon source for LA production. To improve the LA yield and productivity, various fermentation modes were performed by Lactobacillus rhamnosus ATCC 10863 using OPT sap as a basal medium. A modified constant feed mode of fed-batch and repeated fed-batch fermentation using undiluted

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Villen, Rafael Almud, Walter Borzani, and Antonio Sacco Netto. "Influence of the accumulation of phosphate and magnesium ions in the yeast cells on the ethanol productivity in batch ethanol fermentation." Brazilian Archives of Biology and Technology 52, no. 1 (2009): 153–55. http://dx.doi.org/10.1590/s1516-89132009000100020.

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The accumulation of phosphate and magnesium in the yeast cells is not necessary to assure the ethanol productivity of batch ethanol fermentations. To avoid the decrease of the ethanol productivity it was sufficient to use a fermentation medium containing calculated concentrations of phosphorus and magnesium sources in order to maintain practically constant the phosphorus and magnesium initial contents of the biomass during the fermentation.

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Gregersen, Lars, Sten Bay Jørgensen, and Maria Yolanda Andersen. "Industrial Fed-Batch Fermentation Monitoring." IFAC Proceedings Volumes 30, no. 9 (1997): 49–54. http://dx.doi.org/10.1016/s1474-6670(17)43138-7.

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Selvamani, Shanmugaprakasham, Solleh Ramli, Daniel Joe Dailin, et al. "Extractive Fermentation as A Novel Strategy for High Cell Mass Production of Hetero-Fermentative Probiotic Strain Limosilactobacillus reuteri." Fermentation 8, no. 10 (2022): 527. http://dx.doi.org/10.3390/fermentation8100527.

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This study reports on a novel technique to enhance the high cell mass and viable cell counts of the heterofermentative probiotic strain, Limosilactobacillus reuteri. This is the first report on the cultivation of L. reuteri, which was incorporated with weak base anion-exchange resins to remove the accumulating lactic acid in the fermentation broth. Two anion-exchange resins—Amberlite IRA 67 and IRA 96—were found to have a high adsorption capacity with lactic acid. Batch fermentation and fed-batch cultivation were further analyzed using IRA 67 resins, as this application resulted in a higher ma

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Kumar, Manish, Supreet Saini, and Kalyan Gayen. "Exploring the Influence of pH on the Dynamics of Acetone–Butanol–Ethanol Fermentation." Microorganisms 11, no. 6 (2023): 1610. http://dx.doi.org/10.3390/microorganisms11061610.

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Clostridium acetobutylicum is an anaerobic bacterium that is extensively studied for its ability to produce butanol. Over the past two decades, various genetic and metabolic engineering approaches have been used to investigate the physiology and regulation system of the biphasic metabolic pathway in this organism. However, there has been a relatively limited amount of research focused on the fermentation dynamics of C. acetobutylicum. In this study, we developed a pH-based phenomenological model to predict the fermentative production of butanol from glucose using C. acetobutylicum in a batch s

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21

Thongruck, Kanokwan, and Suppasil Maneerat. "Reusable Immobilized Lactobacillus futsaii CS3 for Enhanced GABA Synthesis using Low-Cost Substrates in Fermenter-Scale Batch and Fed-Batch Fermentations." Trends in Sciences 21, no. 12 (2024): 8514. http://dx.doi.org/10.48048/tis.2024.8514.

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On the industrial scale, the cost of commercial culture media for the production of gamma-aminobutyric acid (GABA) is a very important factor. This study employed a low-cost substrates and by-product from agri-food industry for GABA synthesis by Lact. futsaii CS3 at the fermenter-scale. Lact. futsaii CS3 cells were immobilized in 3 % (w/v) sodium alginate and employed for GABA synthesis in the optimal modified MRS medium (3.48 % (w/v) cane sugar, 3.84 % (w/v) tuna condensate waste and 10.77 % (w/v) monosodium glutamate (MSG)) with the initial pH medium of 5, fermentation temperature at 37 °C a

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Douradinho, Rafael, Pietro Sica, Fernando Tonoli, et al. "Osmotic Stress Alleviation in Saccharomyces cerevisiae for High Ethanol Fermentations with Different Wort Substrates." Stresses 3, no. 4 (2023): 813–26. http://dx.doi.org/10.3390/stresses3040055.

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High-gravity fermentation, used for ethanol production from sugarcane, corn, and mixed substrates, offers several benefits. Yeast, a rapidly multiplying unicellular microorganism, can be adapted for high sugar and ethanol tolerance on a lab scale. However, different substrates can enhance fermentation efficiency. Our study consisted of two experiments. In the first, we compared simple batch feeding with a fed-batch system for yeast selection in high-gravity fermentation. We ran eight cycles with increasing initial sugar contents (50 to 300 g L−1). No significant differences were observed in th

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Tabacof, Adam, Verônica Calado, and Nei Pereira. "Lactic Acid Fermentation of Carrageenan Hydrolysates from the Macroalga Kappaphycus alvarezii: Evaluating Different Bioreactor Operation Modes." Polysaccharides 4, no. 3 (2023): 256–70. http://dx.doi.org/10.3390/polysaccharides4030017.

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Lactic acid is a molecule used abundantly in the food, cosmetic, and pharmaceutical industries. It is also the building block for polylactic acid, a biodegradable polymer which has gained interest over the last decade. Seaweeds are fast growing, environmentally friendly, and economically beneficial. The Rhodophyta, Kappaphycus alvarezii, is a carrageenan-rich alga, which can be successfully fermented into lactic acid using lactic acid bacteria. Lactobacillus pentosus is a versatile and robust bacterium and an efficient producer of lactic acid from many different raw materials. Bioreactor strat

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

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Abstract The productivity of bioethanol from the synthetic gas anaerobic fermentation by Clostridium jungdahlii is still very low when compared to other bioethanol fermentation methods. The low mass transfer rate of CO, CO2, and H2 gases to the liquid fermentation broth has been considered a major bottleneck in the overall process. Another possible bottleneck is the low concentration of biomass as the real catalyst for bioethanol production. A repeated batch fermentation configuration is proposed to solve the biomass concentration problem. This paper presents the evaluation of the repeated bat

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Moni, Ripa, Mohammed Salahuddin, Md Abdullah Al Noman Khan, Umme Salma Zohora, and Mohammad Shahedur Rahman. "Repeated batch fermentation for protease production using biofilm fermentation of Bacillus sp." Jahangirnagar University Journal of Biological Sciences 6, no. 2 (2018): 29–38. http://dx.doi.org/10.3329/jujbs.v6i2.36588.

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Repeated batch fermentation is a stable, economically viable and environment friendly fermentation system. Biofilm of Bacillus subtilis was investigated for repeated batch fermentation for the production of protease enzyme. It was found that complete replacement of spent medium with fresh medium supplementation in biofilm produced similar amount of protease that is about 225 U/ml of enzyme in successive batches. Moreover, unlike some solid carriers the EPS layer does not entrap much enzyme inside it. Therefore, instead of using immobilized cells, biofilm of B. subtilis can be a good candidate

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Liu, Yin, Fei Zhang, Ji Hong Zhao, Ming Bao Wei, and Xue Peng Yang. "pH-Shift Control Strategy for Butyric Acid Production by Clostridium thermobutyricum." Advanced Materials Research 550-553 (July 2012): 1218–21. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1218.

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Batch fermentations by Clostridium thermobutyricum ATCC49875 at various pH values ranging from 5.9 to 6.8 were investigated. Based on the analysis of the experimental results, a two-stage pH-shift control strategy was proposed, with the aim of improving the efficiency of butyric acid production. At the first 24 h, pH was controlled at 6.8 to obtain the higher μx, and subsequently pH 6.2 was used to maintain high μp to enhance the production of butyric acid. Compared to control group (those of constant pH operations), a fermentation process by using this control strategy for butyric acid produc

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Gaykawad, Sushil S., Sreerekha S. Ramanand, Johanna Blomqvist, et al. "Submerged Fermentation of Animal Fat By-Products by Oleaginous Filamentous Fungi for the Production of Unsaturated Single Cell Oil." Fermentation 7, no. 4 (2021): 300. http://dx.doi.org/10.3390/fermentation7040300.

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Animal waste fats were explored as a fermentation substrate for the production of high-value unsaturated single cell oil (SCO) using oleaginous fungi, Mucor circinelloides and Mortierella alpina. Both strains showed good growth and lipid accumulation when using animal fat as a single carbon source. The biomass concentration of 16.7 ± 2.2 gDCW/L and lipid content of 54.1%wt (of dry cell weight) were obtained for Mucor circinelloides in shake flask experiments, surpassing the biomass yield achieved in batch and fed-batch fermentation. In contrast, Mortierella alpina gave the highest biomass conc

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Ritonja, Jožef, Andreja Goršek, Darja Pečar, Tatjana Petek, and Boštjan Polajžer. "Dynamic Modeling of the Impact of Temperature Changes on CO2 Production during Milk Fermentation in Batch Bioreactors." Foods 10, no. 8 (2021): 1809. http://dx.doi.org/10.3390/foods10081809.

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Knowledge of the mathematical models of the fermentation processes is indispensable for their simulation and optimization and for the design and synthesis of the applicable control systems. The paper focuses on determining a dynamic mathematical model of the milk fermentation process taking place in a batch bioreactor. Models in the literature describe milk fermentation in batch bioreactors as an autonomous system. They do not enable the analysis of the effect of temperature changes on the metabolism during fermentation. In the presented extensive multidisciplinary study, we have developed a n

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Moore, Alex, and Jie Zhang. "Batch-to-Batch Optimization Control of Fed-Batch Fermentation Process Based on Recursively Updated Extreme Learning Machine Models." Algorithms 18, no. 2 (2025): 87. https://doi.org/10.3390/a18020087.

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This paper presents a new method of batch-to-batch optimization control for a fed-batch fermentation process. A recursively updated extreme learning machine (ELM) neural network model is used to model a fed-batch fermentation process. ELM models have advantages over other neural networks in that they can be trained very fast and have good generalization performance. However, the ELM model loses its predictive abilities in the presence of batch-to-batch process variations or disturbances, which lead to a process–model mismatch. The recursive least squares (RLS) technique takes the model predict

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Nelson, Fina Beth, Joshua Pickering, Casey Murray, and Christopher Eskiw. "Serial Re-Pitching of Yeast Impacts Final Flavor Profiles of Commercial Beer." Fermentation 10, no. 11 (2024): 593. http://dx.doi.org/10.3390/fermentation10110593.

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The aroma-active compounds produced by Saccharomyces cerevisiae during the fermentation of wort are key to the unique aroma and flavour profiles of beer. In commercial fermentations, there is batch-to-batch variation depending on yeast “brewing fitness” or the health of the yeast, but how does yeast health impact fermentation performance and metabolite production during fermentation? To address this, daily samples were collected from three full-scale commercial fermentations. The specific gravity was measured immediately, and samples were collected for carbohydrate analysis by High-Performance

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Trica, Bogdan, Oana Cristina Parvulescu, Tanase Dobre, Ali A. A. Al Janabi, Cristian Raducanu, and Claudia Patrichi. "Modelling of Ethanol Fermentation Coupled with Product Recovery by Pervaporation." Revista de Chimie 68, no. 11 (2017): 2708–15. http://dx.doi.org/10.37358/rc.17.11.5960.

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Bioethanol is the most important biofuel produced by fermentation of sugars from various biomass types. The main disadvantages associated to this process consist in the negative effect of high ethanol concentration on the cell growth and in the separation cost of ethanol-water system resulted in the fermentation process. Sugar fermentation using Saccharomyces cerevisiae yeast coupled with bioethanol recovery by pervaporation has been modeled and simulated in this paper. In order to avoid the clogging of pervaporation membrane, the yeast cells were previously retained into an ultrafiltration un

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Hynne, W. Mutambandiro, Mutadza Itai, and T. Fungura Asky. "Yeast recovery in batch ethanol fermentation." i-manager's Journal on Chemical Sciences 1, no. 1 (2019): 1. http://dx.doi.org/10.26634/jchem.1.1.16427.

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Yeast recovered after the fermentation of sugars can be reused again to ferment another batch. Based on the quantity of yeast used during fermentation, the amounts that can be recovered from these industries can be enormous. This experiment sought to prove that yeast derived after fermentation of sucrose still have good yeast count and viability of the quantities are just enough for pitching. The settled yeast from the beer well was collected and prepared in propagation vessels, where urea, zinc sulfate, magnesium sulfate, vitamins, ecozyme and food grade phosphoric acid were added. These were

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Vu, Khanh Dang, Rajeshwar Dayal Tyagi, José R. Valéro, and Rao Y. Surampalli. "Batch and fed-batch fermentation of Bacillus thuringiensis using starch industry wastewater as fermentation substrate." Bioprocess and Biosystems Engineering 33, no. 6 (2009): 691–700. http://dx.doi.org/10.1007/s00449-009-0391-0.

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Barroso, Raissa Gabriela Martins Reis, Mônica Caramez Triches Damaso, Fabricio Machado, and Sílvia Belém Gonçalves. "Lactic Acid Production by Enterococcus durans Is Improved by Cell Recycling and pH Control." Fermentation 10, no. 3 (2024): 149. http://dx.doi.org/10.3390/fermentation10030149.

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Lactic acid bacteria are widely used because they produce lactic acid naturally, are resistant to acidic pH and a wide temperature range, and frequently produce lactic acid as a primary metabolite. In this study, Enterococcus durans isolated from buffalo milk was employed in lactic acid fermentation with the primary goal of obtaining fermentation parameters for an effective process enabling the use of lactose as an alternative carbon source. Fermentative parameters such as initial concentration of carbon source, dissolved oxygen concentration, cell recycling, and batch with pulse operation mod

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Shi, Shu Zhi, Da You Cheng, Cui Hong Dai, Zhao Xin Lu, and Cheng Fei Luo. "Effect on Different Modes to Ethanol Fermentation of Energy Beet." Advanced Materials Research 608-609 (December 2012): 437–40. http://dx.doi.org/10.4028/www.scientific.net/amr.608-609.437.

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In order to meet the needs of industrial mass production,people began to explore the effect on different modes to ethanol fermentation.Ethanol fermentation with energy beet was done by using batch fermentation and continuous fermentation.Results showed that batch fermentation was better than continuous mode,but its technology was cockamamie.The residual glucose content in fermenting mash was high when fermentation was continuous.And the fermentation was halfway.But continuous fermentation was convenient for industrialization producing.Although the residual glucose content in continuous ferment

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Yuan, Zhong Hu, Xiao Yu Qi, and Xiao Wei Han. "Design of Simulation System for Batch Process." Applied Mechanics and Materials 55-57 (May 2011): 1693–98. http://dx.doi.org/10.4028/www.scientific.net/amm.55-57.1693.

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Process monitoring and fault diagnosis of batch process is a research focus in the industrial control field. In this paper, penicillin fermentation is taken as the research background, a visual batch process simulation system is designed based on mathematical models of an actual production process. By introducing different fault signals to the penicillin fermentation simulation process, the designed system can be used to simulate the real penicillin fermentation production process clearly. In the end, an ideal experimental simulation data for batch process fault diagnosis is provided.

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Senedese, Ana Lívia Chemeli, Rubens Maciel Filho, and Maria Regina Wolf Maciel. "L-Lactic Acid Production byLactobacillus rhamnosusATCC 10863." Scientific World Journal 2015 (2015): 1–6. http://dx.doi.org/10.1155/2015/501029.

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Lactic acid has been shown to have the most promising application in biomaterials as poly(lactic acid).L. rhamnosusATCC 10863 that produces L-lactic acid was used to perform the fermentation and molasses was used as substrate. A solution containing 27.6 g/L of sucrose (main composition of molasses) and 3.0 g/L of yeast extract was prepared, considering the final volume of 3,571 mL (14.0% (v/v) inoculum). Batch and fed batch fermentations were performed with temperature of 43.4°C and pH of 5.0. At the fed batch, three molasses feed were applied at 12, 24, and 36 hours. Samples were taken every

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TUTAL, Tülay, Özfer YEŞİLADA, and Filiz BORAN. "Laccase Production of Newly Isolated Trametes versicolor under Batch, Repeated-Batch, and Solid-State Fermentation Processes." Commagene Journal of Biology 6, no. 2 (2022): 190–96. http://dx.doi.org/10.31594/commagene.1197055.

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In this study, the laccase production ability of the newly isolated Trametes versicolor strain was investigated in three different fermentation processes. In all three fermentation processes, the fungus was able to produce the laccase enzyme. During the solid-state fermentation process 13.21 U/mL laccase activity was detected on the 20th day in the 10 mM copper-containing medium, while this value reached to 27.30 U/mL in the medium containing 0.5 mM ABTS+10 mM copper. During the liquid batch fermentation process, laccase activity was significantly induced in the medium containing 1 mM copper a

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Liu, Jing Hui, Wu Di Zhang, Shi Qing Liu, et al. "The Effect of Food-Microorganism(F/M)Ratio on Gas Properties in Batch Biogas Fermentation with Walnut Peel." Advanced Materials Research 937 (May 2014): 291–96. http://dx.doi.org/10.4028/www.scientific.net/amr.937.291.

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In order to study the effect of food-microorganism (F/M) ratio on gas properties in batch biogas fermentation experiments with walnut peel, by batch fermentation under the condition of 30°C, with walnut peel as fermentation raw materials, and respectively choose F/M(vs/vs)=0.20, 0.15, the effect of food-microorganism (F/M) ratio on the gas properties was studied in biogas fermentation with walnut peel. The experimental results showed that in the fermentation with walnut peel as raw materials, the potential of TS and VS, the total volume and the time reaching to 80% gas production volume of the

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Sun, Wen Jing, Lin Yu, Si Lian Yu, et al. "Kinetic Modeling of 2-Keto-Gluconic Acid (2KGA) Production from Rice Starch Hydrolysate Using Pseudomonas fluorescens AR4." Advanced Materials Research 550-553 (July 2012): 1144–50. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1144.

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Kinetic models are proposed for the 2KGA batch production from rice starch hydrolysate containing 162 g/L of glucose by Pseudomonas fluorescens AR4. The models include terms accounting for both substrate and product inhibitions. Experimental data collected from the batch fermentations were used to estimate parameters and also to validate the models proposed. The growth of Ps. fluorescens could be expressed by a Logistic model wihout incorporating inhibitions of glucose and organic acids accumulated in the culture broth. The Luedeking–Piret model was able to describe the 2KGA formation as the f

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Pérez-Burillo, Sergio, Daniel Hinojosa-Nogueira, Beatriz Navajas-Porras, et al. "Effect of Freezing on Gut Microbiota Composition and Functionality for In Vitro Fermentation Experiments." Nutrients 13, no. 7 (2021): 2207. http://dx.doi.org/10.3390/nu13072207.

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The gut microbiota has a profound effect on human health and is modulated by food and bioactive compounds. To study such interaction, in vitro batch fermentations are performed with fecal material, and some experimental designs may require that such fermentations be performed with previously frozen stools. Although it is known that freezing fecal material does not alter the composition of the microbial community in 16S rRNA gene amplicon and metagenomic sequencing studies, it is not known whether the microbial community in frozen samples could still be used for in vitro fermentations. To explo

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Jiang, He-Long, Qiang He, Zhili He, Christopher L. Hemme, Liyou Wu, and Jizhong Zhou. "Continuous Cellulosic Bioethanol Fermentation by Cyclic Fed-Batch Cocultivation." Applied and Environmental Microbiology 79, no. 5 (2012): 1580–89. http://dx.doi.org/10.1128/aem.02617-12.

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ABSTRACTCocultivation of cellulolytic and saccharolytic microbial populations is a promising strategy to improve bioethanol production from the fermentation of recalcitrant cellulosic materials. Earlier studies have demonstrated the effectiveness of cocultivation in enhancing ethanolic fermentation of cellulose in batch fermentation. To further enhance process efficiency, a semicontinuous cyclic fed-batch fermentor configuration was evaluated for its potential in enhancing the efficiency of cellulose fermentation using cocultivation. Cocultures of cellulolyticClostridium thermocellumLQRI and s

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Yi, Andrew Peng. "Principles and Case Studies of Fed Batch Fermentation and Continuous Fermentation." Journal of Clinical and Nursing Research 6, no. 2 (2022): 99–104. http://dx.doi.org/10.26689/jcnr.v6i2.3712.

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Modern fermentation processes include a variety of fermentation methods, such as fed batch fermentation and continuous fermentation. This paper will focus on the principles and case studies of these two methods. Fed batch fermentation originates from fractionation fermentation with closed culture and adjustment of the pH value of the carbon source, to which the process of feeding the carbon source to the cell culture in a controlled manner has been added. This type of fermentation is more commonly used compared to the other. Continuous fermentation is also a closed fermentation system, which c

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Kanchanasuta, Suwimon, and Nipon Pisutpaisal. "Carbon Mass Balance of Biohydrogen Production Process by Clostridium butyricum TISTR 1032: Effect of Oxygen Scavenger." Advanced Materials Research 512-515 (May 2012): 1466–72. http://dx.doi.org/10.4028/www.scientific.net/amr.512-515.1466.

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A dark hydrogen fermentation process of food waste by Clostridium butyricum TISTR 1032 was examined under the condition of initial pH 6, 37oC and varied condition with oxygen scavenger in 5 L semi-batch reactors. Results showed that oxygen scavenger significantly elevated the maximum rate of hydrogen production (Rm) (203.5 mL h-1) compared to that without oxygen scavenger (30.6 mL h-1). However, it did not improve the maximum cumulative hydrogen production (Hmax). Carbon mass balance was used to explore the direction of fermentative process including toidentify type of fermentative process. Bu

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Liang, Xinquan, Chenglin Li, Weifeng Cao, Weilei Cao, Fei Shen, and Yinhua Wan. "Fermentative Production of Fructo-Oligosaccharides Using Aureobasidium pullulans: Effect of Dissolved Oxygen Concentration and Fermentation Mode." Molecules 26, no. 13 (2021): 3867. http://dx.doi.org/10.3390/molecules26133867.

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Fructo-oligosaccharides (FOS) are prebiotics with numerous health benefits. So far, the dissolved oxygen (DO) concentration control strategy for fermentative production of FOS is still unknown. In order to improve FOS production, the effects of DO concentration and fermentation mode on FOS using Aureobasidium pullulans were investigated in this study. The greatest FOS production (123.2 ± 6.2 g/L), with a yield of 61.6% ± 3.0% (g FOS/g sucrose), was obtained in batch culture under high DO concentration. Furthermore, repeated-batch culture revealed that enzyme production and FOS production were

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Ha, Nguyen Cam, Hoang Thi Minh Hien, Le Thi Thom, Hoang Thi Huong Quynh, and Dang Diem Hong. "Optimization of fermentation conditions for squalene production by heterotrophic marine microalgae Schizochytrium mangrovei PQ6." TAP CHI SINH HOC 39, no. 3 (2017): 349–58. http://dx.doi.org/10.15625/0866-7160/v39n3.9130.

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Squalene is currently known as chemopreventive agents in reducing the incident of coronary heart disease and cancer. It is also a strong antioxidant used extensively in the food and cosmetic industries. Microbial sources of squalene are being explored in recent years. The objective of this study was to investigate fermentation conditions of Schizochytrium mangrovei PQ6 for high squalene production in 30L bioreactor. Squalene production was influenced by various nutritional factors such as glucose, nitrogen, vitamins etc. and physical factors such as batch and fed-batch fermentation. Our study

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López-Gómez, José Pablo, Peter Unger, Roland Schneider, and Joachim Venus. "From Upstream to Purification: Production of Lactic Acid from the Organic Fraction of Municipal Solid Waste." Waste and Biomass Valorization 11, no. 10 (2020): 5247–54. http://dx.doi.org/10.1007/s12649-020-00992-9.

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Abstract The implementation of an efficient and sustainable management of the organic fraction of municipal solid wastes (OFMSW) is a topic of intensive discussion in EU countries. Recently, the OFMSW has been investigated as a potential substrate for the production of lactic acid (LA) through fermentation. Nevertheless, none of the reports available in the literature covers all the stages of the conversion process. The present research article is a comprehensive study which includes the upstream, fermentation and downstream for the conversion of OFMSW into LA. Several batches of OFMSW were an

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Mineo, Antonio, Leto Ylenia Di, Alida Cosenza, et al. "Enhancing volatile fatty acid production from sewage sludge in batch fermentation tests." Chemosphere 349 (December 2, 2023): 140859. https://doi.org/10.1016/j.chemosphere.2023.140859.

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Volatile fatty acids (VFA) from sewage sludge represent an excellent recovered resource from wastewater treatment. This study investigated four sludge pre-treatments (namely, potassium permanganate - KMnO4, initial pH = 10, initial pH = 2.5 and low-temperature thermal hydrolysis) by operating batch reactors under acidogenic fermentation conditions. Results revealed that 0.1 g KMnO4/g of total suspended solids represents the best pretreatment obtaining up to 2713 mgCOD L-1 and 452 mgCOD/g of volatile suspended solids. These results also paralleled metataxonomic analysis highlighting changes in

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Nuhu, S. M. "FED-BATCH FERMENTATION FOR BIOETHANOL PRODUCTION." Young Scholars Journal, no. 2-3 (2021): 7–13. http://dx.doi.org/10.29013/ysj-21-2.3-7-13.

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Gao, Hua, and Tianwei Tan. "Fed-batch fermentation for ergosterol production." Process Biochemistry 39, no. 3 (2003): 345–50. http://dx.doi.org/10.1016/s0032-9592(03)00076-1.

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