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Relevant bibliographies by topics / Fermentation kinetics

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Academic literature on the topic 'Fermentation kinetics'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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Journal articles on the topic "Fermentation kinetics"

1

Zannini, Emanuele, Kieran M. Lynch, Laura Nyhan, et al. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir." Fermentation 9, no. 1 (2022): 28. http://dx.doi.org/10.3390/fermentation9010028.

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Water kefir is a sparkling fermented beverage produced by fermenting water kefir grains in a sucrose solution containing dried fruits or fruit extracts. The objective of this study was to investigate the influence of substrate composition on the fermentation kinetics and culture-dependent microbial composition of water kefir. First, the impact of different fruit substrates and nitrogen limitation was examined. Fermentation of different fruit-based media with a single water kefir culture demonstrated that the substrate mainly influenced the type and ratio of the organic acids produced. These or

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Sica, Jacopo, Chiara Vendramini, Chiara Nadai, et al. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation." PLOS ONE 19, no. 4 (2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.

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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics

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Ginovart, Marta, Rosa Carbó, and Xavier Portell. "Adaptation of Saccharomyces to High Glucose Concentrations and Its Impact on Growth Kinetics of Alcoholic Fermentations." Microorganisms 12, no. 7 (2024): 1449. http://dx.doi.org/10.3390/microorganisms12071449.

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Prior adaptation of Saccharomyces cerevisiae to the fermentation medium ensures its implantation and success in alcoholic fermentations. Fermentation kinetics can be characterized with mathematical models to objectively measure the success of adaptation and growth. The study aims at assessing and comparing two pre-culture procedures using, respectively, one or two adaptation steps, analyzing the impact of different initial glucose concentrations on the fermentation profiles of S. cerevisiae cultures, and assessing the performance of three predictive growth models (Buchanan’s, modified Gompertz

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Ribeiro, Carlos Alberto França, and Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery." Scientia Agricola 61, no. 3 (2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.

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Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study evaluated the behavior of a recombinant yeast bank made by protoplast fusion, for strain screening purposes; strain fermentative kinetics in comparison to commercial baker yeast; viability and recovery of th

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Casalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, and Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts." OENO One 57, no. 3 (2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.

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Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis remains partial. This study aimed to find out more about the impact of grape must phytosterol content on fermentative kinetics, nitrogen assimilation by yeast and fermentative aroma synthesis. To that end, experimental fermentations were performed in synthetic and Chardonnay musts supplemented with different phytosterol concentrations (0, 1, 3 and 5

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Mardawati, Efri, Andi Trirakhmadi, MTAP Kresnowati, and Tjandra Setiadi. "Kinetic study on Fermentation of xylose for The Xylitol Production." Journal of Industrial and Information Technology in Agriculture 1, no. 1 (2017): 1. http://dx.doi.org/10.24198/jiita.v1i1.12214.

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Xylitol is a natural sugar that has the sweetness level similar to sucrose, but has lower calorie. It is an important sugar alternate for diabetics people. Reduction of xylose is a normally method to produce the xylitol. It Conducted via chemical hydrogenation of xylose at high pressures and temperatures by reacting pure xylose with hydrogen gas using a metal catalyst. This process requires pure xylose as the raw material. Alternatively, the reduction process can be carried out via fermentation. This process does not require high purity of xylose as the raw material, and thus the oil palm empt

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Coleman, Matthew C., Russell Fish, and David E. Block. "Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations." Applied and Environmental Microbiology 73, no. 18 (2007): 5875–84. http://dx.doi.org/10.1128/aem.00670-07.

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ABSTRACT A physical and mathematical model for wine fermentation kinetics was adapted to include the influence of temperature, perhaps the most critical factor influencing fermentation kinetics. The model was based on flask-scale white wine fermentations at different temperatures (11 to 35°C) and different initial concentrations of sugar (265 to 300 g/liter) and nitrogen (70 to 350 mg N/liter). The results show that fermentation temperature and inadequate levels of nitrogen will cause stuck or sluggish fermentations. Model parameters representing cell growth rate, sugar utilization rate, and t

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Lyons, Sarah M., Sydney C. Morgan, Stephanie McCann, et al. "Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations." OENO One 55, no. 3 (2021): 101–22. http://dx.doi.org/10.20870/oeno-one.2021.55.3.4551.

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Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile of wines. One of these species, Saccharomyces uvarum, is typically described as a cryotolerant yeast that produces relatively high levels of glycerol and rose-scented volatile compounds as compared with Saccharomyces cerevisiae, the main yeast in winemaking. Comparisons of fermentative and chemical properties between S. uvarum and S. cerevisiae at the species level are relatively common; however, a paucity of information has been collected on t

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Bastías, Camila, Yosbany Pérez, Eduardo I. Kessi-Pérez, José Manuel Guillamón, and Claudio Martínez. "Specific Point Mutations in the RRT5 Gene Modulate Fermentative Phenotypes of an Industrial Wine Yeast." Fermentation 11, no. 2 (2025): 88. https://doi.org/10.3390/fermentation11020088.

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Saccharomyces cerevisiae is a yeast species of industrial importance due to its role in the production of several alcoholic beverages, including wine. During wine fermentation, S. cerevisiae must be able to cope with several stresses, such as limited nitrogen availability; nitrogen deficiencies in grape must could lead to stuck or sluggish fermentations, generating for the wine industry significant economic losses. A microbiological alternative to this problem is the generation of yeast strains with low nitrogen requirements for fermentation. In this context, it is important to study the natur

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Duc, Camille, Faïza Maçna, Isabelle Sanchez, et al. "Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides." Fermentation 6, no. 4 (2020): 98. http://dx.doi.org/10.3390/fermentation6040098.

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In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many studies have been performed on the effect of mineral nitrogen addition. However, it has increasingly been observed that the nature of the nitrogen added leads to different results. Our work focused on the effects of peptide addition on both fermentation kinetics and aroma production. Peptides are o

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Dissertations / Theses on the topic "Fermentation kinetics"

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Sotiriou, George K. "Effects of mixing on fermentation kinetics." Ohio : Ohio University, 1987. http://www.ohiolink.edu/etd/view.cgi?ohiou1183061483.

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Sotiriou, George. "Effects of mixing on fermentation kinetics." Ohio University / OhioLINK, 1987. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1183061483.

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Ahmad, Mohammad Najeeb. "Mathematical modelling of fermentation systems." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.296797.

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Elliott, R. N. "Influence of glucose concentration history on the kinetic performance of a brewer's yeast Saccharomyces cerevisiae." Thesis, Swansea University, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.256824.

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Abesinghe, Abesinghe Mudiyanselage Nishani Lakmali. "Effects of ultrasound on homogenization and fermentation kinetics of buffalo's milk." Thesis, Queensland University of Technology, 2020. https://eprints.qut.edu.au/180811/1/Abesinghe%20Mudiyanselage%20Nishani%20Lakmali_Abesinghe_Thesis.pdf.

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This research has developed a new method of fermentation of set yoghurts made from buffalo's milk using ultrasound technology. It investigated the effects of power ultrasound on the starter culture members which are used to ferment buffalo's milk. The study determined the changes that take in the components of buffalo's milk due to the ultrasound. The results were used to determine the optimum process conditions for the fermentation of buffalo's milk. Outcomes of the research will lead to higher productivity and better quality set yoghurts manufacturing.

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Boudreau, Thomas F. IV. "The Effect of Fungicide Residues and Yeast Assimilable Nitrogen on Fermentation Kinetics and H2S Production during Cider Fermentation." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/81452.

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The Virginia cider industry has grown rapidly in the past decade, and demands research-based recommendations for cider fermentation. This study evaluated relationships between the unique chemistry of apples and production of hydrogen sulfide (H2S) in cider fermentations. Yeast assimilable nitrogen (YAN) concentration and composition and residual fungicides influence H2S production by yeast during fermentation, but these factors have to date only been studied in wine grape fermentations. This study surveyed 12 Virginia-grown apple cultivars and found that the majority were severely deficient in

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Kelkar, Shantanu. "Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider." Diss., Connect to online resource - MSU authorized users, 2006.

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Thesis (M. S.)--Michigan State University. Dept. of Biosystems and Agricultural Engineering, 2006.<br>Title from PDF t.p. (viewed on Nov. 12, 2008) Includes bibliographical references (p. 139-141). Also issued in print.

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Robertson, Margaret Denise. "Kinetics of starch digestion and glucose assimilation in normal and colectomized humans." Thesis, University of Newcastle Upon Tyne, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.362476.

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Barbi, Jose Henrique Tostes. "Use of the Rumen Simulation Technique (RUSITEC) to provide micro-organisms to assess in vitro rate of fermentation of forages." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309503.

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Katarina, Kanurić. "PROMENE KOMPONENATA I STRUKTURE MLEKA TOKOM FERMENTACIJE DODATKOM NEKONVENCIONALNOG STARTERA." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2014. http://www.cris.uns.ac.rs/record.jsf?recordId=90483&source=NDLTD&language=en.

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Promene komponenata i strukture mleka ispitane su tokom fermentacije kori&scaron;ćenjem inokuluma kombuhe kultivisane na crnom čaju zaslađenom saharozomu koncentraciji 10%. Fermentacija mleka sa 2,2% mlečne masti izvr&scaron;ena je na dve različite temperature (37°C i 42°C) i uzorci su analizirani na sledećim pH vrednostima: 6,1; 5,8; 5,4; 5,1; 4,8 i 4,6. Urađena je determinacija i identifikacija produkata fermentacije laktoze kao &scaron;to su: &scaron;ećeri, organske kiseline i masne kiseline. Ispitane su teksturalne i reolo&scaron;ke karakteristike i mikrostruktura uzoraka. Pored to

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Books on the topic "Fermentation kinetics"

1

Sinclair, C. G. Fermentation kinetics and modelling. Open University Press, 1987.

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Sinclair, Charles Gordon. Fermentation kinetics and modelling. Open University, 1987.

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Bjorn, Kristiansen, and Bu'Lock J. D, eds. Fermentation kinetics and modelling. Open University Press, 1987.

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4

(Editor), C. G. Sinclair, Bjorn Kristiansen (Editor), and J. D. Bu'Lock (Editor), eds. Fermentation Kinetics and Modelling (Biotechnology S.). John Wiley and Sons Ltd, 1991.

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(Editor), C. G. Sinclair, Bjorn Kristiansen (Editor), and J. D. Bu'Lock (Editor), eds. Fermentation Kinetics and Modelling (Biotechnology S.). John Wiley and Sons Ltd, 1991.

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Book chapters on the topic "Fermentation kinetics"

1

Nielsen, Jens. "Fermentation Kinetics." In Fermentation Microbiology and Biotechnology, Fourth Edition. CRC Press, 2018. http://dx.doi.org/10.1201/9780429506987-3.

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Dionisi, Davide. "Kinetics and Stoichiometry." In Theory and Design of Fermentation Processes. CRC Press, 2021. http://dx.doi.org/10.1201/9781003217275-2.

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Ghosh, Biva, Debalina Bhattacharya, and Mainak Mukhopadhyay. "Modeling and Kinetics of Fermentation Technology." In Principles and Applications of Fermentation Technology. John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119460381.ch2.

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Ryu, Dewey D. Y., Jeong-Yoon Kim, and Sun Bok Lee. "Bioprocess Kinetics and Modelling of Recombinant Fermentation." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620852.ch15.

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Figueroa, Carlos, Craig Rice, Mokhtar Mered, David Naveh, and Miles Biotechnology. "Continuous Fermentation Consumption Kinetics for Basal Media Design." In Animal Cell Technology: Developments Towards the 21st Century. Springer Netherlands, 1995. http://dx.doi.org/10.1007/978-94-011-0437-1_27.

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Favela-Torres, E., M. García-Rivero, J. Cordova-López, et al. "Kinetics of Aspergillus niger growth at high glucose concentrations in different types of the cultures." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_5.

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Sablayrolles, Jean-Marie. "Kinetics and Control of Alcoholic Fermentation During Wine Production." In Yeasts in the Production of Wine. Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9782-4_9.

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Xing, Jie, Jixian Yang, Fang Ma, Wei Wang, and Kexin Liu. "Growth Characteristics and Fermentation Kinetics of Flocculants-Producing Bacterium F2." In Lecture Notes in Computer Science. Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-15615-1_81.

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Assar, Rodrigo, Felipe A. Vargas, and David J. Sherman. "Reconciling Competing Models: A Case Study of Wine Fermentation Kinetics." In Algebraic and Numeric Biology. Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-28067-2_6.

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Ferrara, Maria Antonieta, Josiane M. V. Mattoso, Elba P. S. Bon, and Nei Pereira. "Kinetics of Asparaginase II Fermentation in Saccharomyces cerevisiae ure2dal80 Mutant." In Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO. Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-837-3_25.

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Conference papers on the topic "Fermentation kinetics"

1

Intana, Sorrachat, Sukhuma Chitapornpan, Somanat Somprasert, and Satawat Tanarat. "Kinetics Evaluation of Total Solids Content Affects on Biohydrogen Production from Food Waste by Dark Fermentation." In 2024 Geoinformatics for Spatial-Infrastructure Development in Earth and Allied Sciences (GIS-IDEAS). IEEE, 2024. https://doi.org/10.1109/gis-ideas63212.2024.10990958.

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Gill, Jasbir S. "The Influence of Scale Inhibitors on Calcium Oxalate Precipitation." In CORROSION 1999. NACE International, 1999. https://doi.org/10.5006/c1999-99109.

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Abstract Precipitation of calcium oxalate is a common occurrence in mammalian urinary tract deposits and in various industrial processes such as paper making, brewery fermentation, sugar evaporation, and tannin concentration. Between pH 3.5 to 4.5 the driving force for calcium oxalate precipitation increases almost by three fold. It is a complicated process to predict both the nature of a deposit and at which stage of a muti-effect evaporator a particular mineral will deposit, as this depends on temperature, pH, total solids, and kinetics of mineralization. It is quite a challenge to inhibit c

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Amirifar, Ariyan, and Constantinos Theodoropoulos. "A Comprehensive study on PHB biosynthesis and biodegradation through kinetic modelling." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.100440.

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Polyhydroxyalkanoates (PHAs) are microbial bioplastics that are fully biodegradable, biocompatible and can be produced by renewable feedstocks through fermentation. These are all desirable attributes for the replacement of current fossil-based plastics. Strong mathematical models describing bioprocesses are invaluable tools that can be used for enhancing bioprocess understanding as well as optimization. In this study, polyhydroxybutyrate (PHB), by Cupriavidus necator DSM 545 was produced using glycerol and ammonium sulphate (AS) as the sole carbon and nitrogen sources, respectively. In additio

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Moimenta, Artai R., Diego Troitiño-Jordedo, and Eva Balsa-Canto. "Integrating Kinetic Models with Genome-Scale Constraints to Explain Yeast-Based Batch Fermentation." In 2024 IEEE 63rd Conference on Decision and Control (CDC). IEEE, 2024. https://doi.org/10.1109/cdc56724.2024.10886098.

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Pennington, Oliver, Youping Xie, Keju Jing, and Dongda Zhang. "Fed-batch bioprocess prediction and dynamic optimization from hybrid�modelling and transfer learning." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.135658.

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Hybrid modelling utilizes advantageous aspects of both mechanistic (white box) and data-driven (black box) modelling. Combining the physical interpretability of kinetic modelling with the power of a data-driven Artificial Neural Network (ANN) yields a hybrid (grey box) model with superior accuracy when compared to a traditional mechanistic model, while requiring less data than a purely data-driven model. This study demonstrates the construction a hybrid model with transfer learning for the predictive modelling and optimization of a high-cell-density microalgal fermentation process for lutein p

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Herrera-Ruiz, Juan Federico, Javier Fontalvo, and Oscar Andr�s Prado-Rubio. "Hybrid model development for Succinic Acid fermentation: relevance of ensemble learning for enhancing model prediction." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.153338.

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Sustainable development goals have spurred advancements in bioprocess design, driven by improved process monitoring, data storage, and computational power. High-fidelity models are essential for advanced process system engineering, yet accurate parametric models for bioprocessing remain challenging due to overparameterization, often resulting in poor predictive accuracy. Hybrid modeling, combining parametric and non-parametric methods, offers a promising solution by enhancing accuracy while maintaining interpretability. This study explores hybrid models for succinic acid fermentation by Escher

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Wen, Ching-Mei, Charles Foster, and Marianthi Ierapetritou. "Exploring Net-Zero Greenhouse Gas Emission Routes for Bio-Production of Triacetic Acid Lactone: An Evaluation through Techno-Economic Analysis and Life Cycle Assessment." In Foundations of Computer-Aided Process Design. PSE Press, 2024. http://dx.doi.org/10.69997/sct.182968.

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Triacetic acid lactone (TAL) is a bio-privileged molecule with potential as a chemical precursor, traditionally synthesized from petroleum. Current trends are shifting towards the use of renewable biomass or CO2-derived feedstocks to enhance sustainability. However, comprehensive studies on the techno-economic viability and carbon life cycle of such methods are limited. This study assesses TAL production from conventional glucose and a novel approach co-feeding Yarrowia lipolytica (YL) with glucose and formic acid (FA), aiming for a more cost-effective and eco-friendly process. We confront the

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Kresnowati, M. T. A. P., Agus Yodi Gunawan, and Winny Muliyadini. "Kinetics model development of cocoa bean fermentation." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938289.

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Manaj, Hasime, Luljeta Pinguli, Ilirjan Malollari, and Anisa Dhroso. "Impact of temperature on beer fermentation kinetics." In University for Business and Technology International Conference. University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.172.

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Nelson, James, André Knoesen, and Roger Boulton. "Nonlinear Model Predictive Control of Wine Fermentation Kinetics." In ECP 2023. MDPI, 2023. http://dx.doi.org/10.3390/ecp2023-14703.

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Reports on the topic "Fermentation kinetics"

1

Shoseyov, Oded, Steven A. Weinbaum, Raphael Goren, and Abhaya M. Dandekar. Biological Thinning of Fruit Set by RNAase in Deciduous Fruit Trees. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7568110.bard.

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Fruit thinning is a common and necessary practice for commercial fruit production in many deciduous tree fruit species. Fruit thinning in apple may be accomplished with a variety of chemical thinning agents, but the use of these chemicals is a subject of environmental concern. It has been shown recently that RNase enzyme, secreted from the stigma and the style, inhibits pollen germination and pollen tube elongation. In this study we have been able to show that Aspergillus niger B-1 RNase can effectively inhibit peach and apple pollen germination, and tube elongation in-vitro, as well as thin f

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Banin, Amos, Joseph Stucki, and Joel Kostka. Redox Processes in Soils Irrigated with Reclaimed Sewage Effluents: Field Cycles and Basic Mechanism. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695870.bard.

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The overall objectives of the project were: (a) To measure and study in situ the effect of irrigation with reclaimed sewage effluents on redox processes and related chemical dynamics in soil profiles of agricultural fields. (b) To study under controlled conditions the kinetics and equilibrium states of selected processes that affect redox conditions in field soils or that are effected by them. Specifically, these include the effects on heavy metals sorption and desorption, and the effect on pesticide degradation. On the basis of the initial results from the field study, increased effort was de

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