Relevant bibliographies by topics / Fermentation. Process control Yeast industry

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Fermentation. Process control Yeast industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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Journal articles on the topic "Fermentation. Process control Yeast industry"

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Baigazieva, Zh, G. I. Baigazieva, and A. K. Kekilbaeva. "INVESTIGATION OF THE FERMENTATION PROCESS OF BEER WORT BASED ON ALTERNATIVE RAW MATERIALS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (2021): 128–34. http://dx.doi.org/10.32014/2021.2518-1491.37.

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At present, brewing is one of the most dynamically developing branches of the processing industry. To increase the economic efficiency of production and give beer a varied taste in production, it is proposed to use non-traditional plant raw materials. The replacement of expensive brewing malt with unmalted carbohydrate-containing materials is one of the most important and urgent tasks of the brewing industry. This article examines the fermentation process of beer wort with the addition of apple juice and honey base. The lack of nitrogen-containing and phosphorus-containing compounds in honey and fruit wort, consumed by yeast, leads to a slowdown in the fermentation process, a decrease in the rate of reproduction of yeast, and their fermentation activity. In brewing, the fermentation process is the main one, as a result of which the organoleptic characteristics of the finished beer are formed, therefore, great importance is attached to the optimal composition of the medium for fermentation with brewing yeast. To optimize the composition of the wort, it is proposed to use natural sources of assimilable nitrogen and phosphorus, in particular, milk whey up to 20% by volume. In samples of fermented bases with the addition of milk whey, the concentration of alcohol is higher, and the deeper fermentation of the extract is deeper. The dynamics of the fermentation of apple and honey wort with different amounts of milk whey has been investigated, as a result of which it has been established that the introduction of 20% milk whey into the apple wort makes it possible to obtain a drink with the best organoleptic characteristics, as well as to reduce the duration of fermentation to 5 days. When fermenting honey-based wort, you can limit the addition of whey to 20%, which will reduce the fermentation time by 2 days compared to the control sample.
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Coradello, Giulia, and Nicola Tirelli. "Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process." Molecules 26, no. 11 (2021): 3123. http://dx.doi.org/10.3390/molecules26113123.

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Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and—to a lesser extent—pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.
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Albertin, Warren, Philippe Marullo, Michel Aigle, et al. "Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control." Applied and Environmental Microbiology 77, no. 8 (2011): 2772–84. http://dx.doi.org/10.1128/aem.02547-10.

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ABSTRACTAlcoholic fermentation (AF) conducted bySaccharomyces cerevisiaehas been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO2production rate (Vmax) was not related to the maximum CO2production rate per cell. Instead, a highly significant correlation betweenVmaxand the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.
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Hardianto, Anton Muhibuddin, and Antok Wahyu Sektiono. "Optimalisasi Fosfat untuk Meningkatkan Pertumbuhan Kerapatan Populasi dan Kemampuan Antagonis Saccharomyces cerevisiae terhadap Fusarium sp." SAINTEKBU 10, no. 2 (2018): 27–41. http://dx.doi.org/10.32764/saintekbu.v10i2.206.

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Saccharomyces cerevisiae is a common yeast used as a fermenter in the home industry. This yeast is able to grow in media like waste materials. One of the waste materials that can be used as a medium of yeast growth is waste of coconut water. The use of coconut water as a medium of yeast propagation has been widely used in some types of yeasts. The intake of nutrients such as phosphate will make the yeast cells begin to grow and work faster. The yeast cell takes phosphate as ATP. Khamir will turn it into a phosphate polymerization form that is often found within the mitochondria of these cells. S. cerevisiae has the ability not only in terms of fermentation but also can perform other functions in the biological control process. The main methods of this study include the growth test of S. cerevisiae with the addition of a phosphate (KH2PO4), S. cerevisiae growth test by aerator method, yeast antagonist test. The results showed that S. cerevisiae was able to grow higher with the addition of phosphate nutrients (0.5% KH2PO4). This yeast has the potential to control Fusarium sp. The percentage of inhibition was isolate A0 (9,67%), A1 (11%), A2 (10,67%), A3 (12%), A4 (13%), and A5 (6%).
 Keywords: Yeast, phosphate nutrient, biological control, Fusarium sp.
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Santamera, Aitana, Carlos Escott, Iris Loira, Juan Manuel del Fresno, Carmen González, and Antonio Morata. "Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry." Beverages 6, no. 3 (2020): 45. http://dx.doi.org/10.3390/beverages6030045.

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Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The sanitation is produced through the use of high energy pulses during ultra-short periods of time (ns to µs). The pulsed light induces irreversible damages at the DNA level with the formation of pyrimidine dimers, but also produces photo-thermal and photo-physical effects on the microbial membranes that lead to a reduction in the microbial populations. The reduction caused in the microbial populations can reach several fold, up to 4 log CFU/mL decrement. A slight increase of 3 to 4 °C in temperature is observed in treated food; nonetheless, this increase does not modify either the nutritional properties of the product or its sensory profile. The advantages of using pulsed light could be used to a greater extent in the winemaking industry. Experimental trials have shown a positive effect of reducing native yeast and bacteria in grapes to populations below 1–2 log CFU/mL. In this way, pulsed light, a non-thermal technology currently available for the sanitation of foodstuffs, is an alternative for the reduction in native microbiota and the later control of the fermentative process in winemaking. This certainly would allow the use of fermentation biotechnologies such as the use of non-Saccharomyces yeasts in mixed and sequential fermentations to preserve freshness in wines through the production of aroma volatile compounds and organic acids, and the production of wines with less utilization of SO2 in accordance with the consumers’ demand in the market.
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Leskosek-Cukalov, Ida, and Viktor Nedovic. "Immobilized cell technology in beer brewing: Current experience and results." Zbornik Matice srpske za prirodne nauke, no. 109 (2005): 129–41. http://dx.doi.org/10.2298/zmspn0519129l.

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Immobilized cell technology (ICT) has been attracting continual attention in the brewing industry over the past 30 years. Some of the reasons are: faster fermentation rates and increased volumetric productivity, compared to those of traditional beer production based on freely suspended cells, as well as the possibility of continuous operation. Nowadays, ICT technology is well established in secondary fermentation and alcohol- free and low-alcohol beer production. In main fermentation, the situation is more complex and this process is still under scrutiny on both the lab and pilot levels. The paper outlines the most important ICT processes developed for beer brewing and provides an overview of carrier materials, bioreactor design and examples of their industrial applications, as well as some recent results obtained by our research group. We investigated the possible applications of polyvinyl alcohol in the form of LentiKats?, as a potential porous matrices carrier for beer fermentation. Given are the results of growth studies of immobilized brewer's yeast Saccharomyces uvarum and the kinetic parameters obtained by using alginate microbeads with immobilized yeast cells and suspension of yeast cells as controls. The results indicate that the immobilization procedure in LentiKat? carriers has a negligible effect on cell viability and growth. The apparent specific growth rate of cells released in medium was comparable to that of freely suspended cells, implying preserved cell vitality. A series of batch fermentations performed in shaken flasks and an air-lift bioreactor indicated that the immobilized cells retained high fermentation activity. The full attenuation in green beer was reached after 48 hours in shaken flasks and less than 24 hours of fermentation in gas-lift bioreactors.
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Çiftçi, T., and I. Öztürk. "Anaerobic Treatment of the High Strength Wastes from the Yeast Industry." Water Science and Technology 28, no. 2 (1993): 199–209. http://dx.doi.org/10.2166/wst.1993.0104.

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This paper presents the full-scale anaerobic treatment results from a fermentation plant producing baker's yeast from sugar beet molasses. The process of baker's yeast production generates high strength industrial effluents with a chemical oxygen demand (GOD) of 10 000-30 000 mg/liter. In addition to the sugar containing substances sulphur and nitrogen containing substances are added to the batch processes to promote cell growth and to control pH. This results in rather high concentrations of sulphate 0000-2700 mg/l) and ammonia (400-900 mg/l) in the wastewater. The treatment plant at Pakmaya Izmit Factory has two different processes: anaerobic first-stage treatment and aerobic second stage treatment. The anaerobic first-stage treatment system includes a buffer tank, an acid reactor, two methane reactors, lamella separators, a gas storage tank and gas burning facilities. The anaerobic reactors were constructed as upflow anaerobic sludge blanket reactors (UASBR) with internal sludge recirculation facilities. The anaerobic reactors have been operating in series mode at mesophilic temperature ranges. Long term Organic Loading Rates (OLR) in the acid, the first and the second stage methane reactors have been averaging 9.8, 8.6 and 3 kg COD/m3·d respectively. Average COD removal is 75 percent in the anaerobic pretreatment stage. Average biogas production is 8000 m3/d, corresponding to a biogas conversion yield of 0.6 m3 per kg COD removed and it is equivalent to a netbioenergy recovery of 40 000 kWh/d.
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Pretorius, I. S. "The genetic improvement of grapevine cultivars and wine yeast strains: Novel approaches to the ancient art of winemaking." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 22, no. 1 (2003): 31–43. http://dx.doi.org/10.4102/satnt.v22i1.208.

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The widening gap between wine production and wine consumption, the shift of consumer preferences away from basic commodity wine to top quality wine, and the gruelling competition brought about by economic globalisation call for a total revolution in the magical world of wine. In the process of transforming the wine industry from a production-driven industry to a market-orientated enterprise, there is an increasing dependence on, amongst others, biotechnological innovation to launch the wine industry with a quantum leap across the formidable market challenges of the 21st century. Market-orientated designer grape cultivars and wine yeast strains are currently being genetically programmed with surgical precision for the cost-competitive production of high quality grapes and wine with relatively minimal resource inputs and a low environmental impact. With regard to Grapevine Biotechnology, this entails the establishment of stress tolerant and disease resistant varieties of Vitis vinifera with increased productivity, efficiency, sustainability and environmental friendliness, especially regarding improved pest and disease control, water use efficiency and grape quality. With regard to Wine Yeast Biotechnology, the emphasis is on the development of Saccharomyces cerevisiae strains with improved fermentation, processing and biopreservation abilities, and capacities for an increase in the wholesomeness and sensory quality of wine. The successful commercialisation of transgenic grape cultivars and wine yeasts depends on a number of scientific, technical, safety, ethical, legal, economic and marketing factors, and it therefore will be unwise to entertain high expectations in the short term. However, in the light of the phenomenal potential advantages of tailor-made grape varieties and yeast strains, it would be equally self-destructive in the long term if this strategically important “life insurance policy” is not taken out by the wine industry. This overview highlights the most important examples of the way in which V. vinifera grape varieties and S. cerevisiae wine yeast strains are currently being designed with surgical precision on the basis of market demand for the cost-effective, sustainable and environmentally friendly production of healthy, top quality grapes and wine.
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POLAK-BERECKA, MAGDALENA, ADAM WAŚKO, and AGNIESZKA KUBIK-KOMAR. "Optimization of Culture Conditions for Exopolysaccharide Production by a Probiotic Strain of Lactobacillus rhamnosus E/N." Polish Journal of Microbiology 63, no. 2 (2014): 253–57. http://dx.doi.org/10.33073/pjm-2014-034.

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The effects of culture conditions on exopolysaccharides (EPS) production by a probiotic Lb. rhamnosus E/N have been studied using the Plackett-Burman design. Process optimization was performed in stationary cultures to maximize the production of EPS. In order to verify the optimal conditions, an analysis was performed of EPS production in fermentation culture. Batch fermentation was carried out at working volume of 2.51. The optimal temperature, pH, carbon source, and nitrogen source conditions were 37 degrees C, pH 5.0, galactose, and yeast extract, respectively. EPS production was improved by 210.28 mg/l in stationary cultures compared to 134.2 mg/l in a control grown on commercial MRS medium. The fermentor experiment showed the possibility of increasing EPS biosynthesis by 175.8%. Our results clearly demonstrate that in the case of Lb. rhamnosus E/N specific culture conditions can enhance EPS production for possible application in the industry.
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Simbolon, Nebay Cronika, I. Made Mahaputra Wijaya, and Ida Bagus Wayan Gunam. "ISOLASI DAN KARAKTERISASI KHAMIR POTENSIAL PENGHASIL BIOETANOL DARI INDUSTRI ARAK DI KARANGASEM BALI." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (2018): 316. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p06.

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This research aimed to isolate and identify potential yeast of bioethanol-producer from arak industri in Karangasem Bali. The isolated sample was taken from 3 different points from 2 villages in Karangasem Bali. Isolation was carried out using PYG media then purified to obtain pure isolates. The pure isolates were screened with several stages, namely a qualitative test of gas production, growth selection with the addition of antibiotics, and quantitative tests with an alcohol oxidation reaction. Determind by UV visible spectroscopy, 9 potential isolates was obtained to continue to the identification stage. At this stage fermentation was carried out in PYG media for 10 days using a starter from a potential isolate with a media glucose level of 20% of the media volume. Fementation results were then distilled. Of the obtained 9 potential isolates the best isolate. IS 258 isolates are determind the best isolates with 86.85 mL ethanol. The total ethanol produced by IS 258 is higher than with 60.73 mL alcohol control experiment (Alcotec). Isolate IS 258 was isolated from bayur skin samples taken from the sap fermentation process. IS 258 then identified macroscopically and microscopically. Based on the results of macroscopic and microscopic identification, IS 258 has many similarities with previous studies on yeast isolation, isolate IS 258 is presumably the yeast genus Saccharomyces sp. Further research is needed to optimize ethanol production of IS 258 and identify species from isolates IS 258.
 Keyword : bioethanol, Balinese wine, lau, yeast, isolation and identification of yeast, UV visible spectroscopy
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Dissertations / Theses on the topic "Fermentation. Process control Yeast industry"

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Mkondweni, Ncedo S. "Modelling and optimal control of fed-batch fermentation process for the production of yeast." Thesis, Peninsula Technikon, 2002. http://hdl.handle.net/20.500.11838/1122.

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Thesis (MTech (Electrical Engineering))--Peninsula Technikon, Cape Town, 2002<br>Fermentation is the process that results in the formation of alcohol or organic acids on the basis of growth of bacteria, moulds or fungi on different nutritional media (Ahmed et al., 1982). Fermentation process have three modes of operation i.e. batch, fed-batch and continuous mode ofoperation. The process that interests a lot of control engineers is the fed-batch fe=entation process (Johnson, 1989). The Fed-batch process for the production ofyeast is considered in the study. The considered yeast in the study is the Saccharomyces cerevisiae. It grows in both aerobic and anaerobic environmental conditions with maximum product in the aerobic conditions, also at high concentration of glucose (Njodzi, 2001). Complexity of fedbatch fe=entation process, non-linearity, time varying characteristics, application of conventional analogue controllers provides poor control due to problems in tuning individual loops and the process characteristics. The problem for control of the fedbatch process for the production of yeast is further complicated by the lack of on-line sensors, lack of adequate models as a result of poorly understood dynamics. The lack of on-line sensors results in the impossibility of tuning the analogue controllers in real time. The process for propagation of yeast in aerobic conditions is considered in the dissertation. The experiments are conducted at the University of Cape Town (VCT), Department of Chemical Engineering with a bioreactor and bio-controller are combined in a Biostat ® C lab scale plant (B. Braun Biotech International, 1996). The bio-controller has built in PID controller loops for control variables, with the ability to adjust the controller parameters i.e. P, D and I through the serial interface (Seidler, 1996).
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Belger, I. S. "Real-time on-line control of a fermentation process." Thesis, Liverpool John Moores University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292336.

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Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.

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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast cultures and successfully predicts the dynamics of cell growth, substrate consumption (nitrogen and carbon sources) and metabolite production (ethanol and storage carbohydrates). <p><p>The developed model was used for the determination of optimal operating conditions, in the sense of a production criterion. To this end, two different approaches were used: a control vector parameterization approach and a semi-analytical formulation of the optimal operating policy. The two approaches were compared with numerical and experimental data. The results of the two approaches lead to the determination of similar optimal operation conditions, which have been implemented for a new experimental phase. Moreover, these optimal conditions are in agreement with the profiles obtained by industrial manufacturers through an empirical optimization of the process.<p><br>Doctorat en Sciences de l'ingénieur<br>info:eu-repo/semantics/nonPublished
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Chen, Haisong. "Methods and algorithms for optimal control of fed-batch fermentation processes." Thesis, Cape Peninsula University of Technology, 2005. http://hdl.handle.net/20.500.11838/1151.

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Thesis (MTech (Electrical Engineering))--Cape Peninsula University of Technology, 2005<br>Fennentation is the process that results in the fonnation ofalcohol or organic acids on the basis of growth of bacteria, moulds or fungi on different nutritional media (Ahmed et al., 1982). Fennentation process have three modes of operation i.e. batch, fed-batch and continuous ones. The process that interests a lot of control engineers is the fed-batch fennentation process (Johnson, 1989). The Fed-batch process for the production ofyeast is considered in the study. The fennentation is based on the Saccharomyces cerevisiae yeast. It grows in both aerobic and anaerobic environmental conditions with maximum product in the aerobic conditions, also at high concentration of glucose (Njodzi, 200I). Complexity of fed-batch fennentation process, non-linearity, time varying characteristics, application of conventional analogue controllers provides poor control due to problems in tuning individual loops and the process characteristics. The problem for control of the fed-batch process for the production of yeast is further complicated by the lack of on-line sensors, lack ofadequate models as a result ofpoorly understood dynamics. The lack of on-line sensors results in the impossibility oftuning the analogue controllers in real time. The process for propagation of yeast in aerobic conditions is considered in the dissertation. The experiments are conducted at the University of Cape Town (DCT), Department of Chemical Engineering with a bioreactor and bio-controller combined in a Biostat ® C lab scale plant (H. Braun Biotech International, 1996). The bio-controller has built in Pill controller loops for control variables, with the ability to adjust the controller parameters i.e. P, D and I through the serial interface (SeidIer, 1996).
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Creti, Christian. "Fermentation méthanique et désulfuration de gaz par voie bactérienne : proposition d'un bioréacteur de désulfuration, optimisation des deux opérations du procédé." Paris 6, 1986. http://www.theses.fr/1986PA066309.

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Conception et réalisation d'un pilote de laboratoire de 20 litres, garni de supports bactériens en PVC, en vue de produire du biogaz (avec des teneurs en H2s au moins égales à 0,3%. ) Emploi de déchets agro-alimentaires riches en sulfates. L'automatisation est réalisée en connectant des capteurs et des actionneurs à un ordinateur industriel. Le biogaz produit passe en continu et en ligne dans un bioréacteur de désulfuration en molécules organiques. Proposition d'un modèle intégrant les différentes vitesses de réaction. Perspectives de synthèse de molécules à haute valeur ajoutée.
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Book chapters on the topic "Fermentation. Process control Yeast industry"

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Hitit, Zeynep Yilmazer, Baran Ozyurt, and Suna Ertunc. "The Application of System Identification and Advanced Process Control to Improve Fermentation Process of Baker’s Yeast." In Yeast - Industrial Applications. InTech, 2017. http://dx.doi.org/10.5772/intechopen.70696.

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Alli, Kazeem, and Jie Zhang. "Adaptive Optimal Control of Baker’s Yeast Fermentation Process with Extreme Learning Machine and Recursive Least Square Technique." In 31st European Symposium on Computer Aided Process Engineering. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-323-88506-5.50191-1.

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Kołodziejczyk, Agata. "Bacterial Cellulose: Multipurpose Biodegradable Robust Nanomaterial." In Cellulose [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.98880.

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One of actual global problem is clothes and packing materials biodegradability leading to tremendous water contamination. In order to develop ecologically friendly, game-changing in global industry fabric production, we propose a concept to implement kombucha. Kombucha is a symbiotic bacteria and yeast multispecies consortium producing the most abundant polymer on Earth - bacterial cellulose. There are many advantages of bacterial cellulose that are widely used in medicine, material science, food industry and waste management. Unfortunately: long time of bacterial cellulose polymerisation process, lack of its control, diversity in biological composition, finally, acidic smell and disturbances of kombucha growth - all this issues limit the interest of kombucha use to replace easy-accessible and widely applied synthetic materials. In this chapter will be described a revolutionary concept to develop practical and sustainable use of bacterial cellulose as natural alternative for synthetic materials, particularly for a synthetic fabrics and plastics replacement. The optimal cultivation conditions and examples of bacterial cellulose in applications for daily life will be explained.
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"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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Conference papers on the topic "Fermentation. Process control Yeast industry"

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Shi, JingJing, Weidong Guo, and Ali Zhao. "An intelligent automation system of yeast fermentation industry." In 2015 International Conference on Control, Automation and Robotics (ICCAR). IEEE, 2015. http://dx.doi.org/10.1109/iccar.2015.7166027.

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Valero, Carlos E., and Monika Bakosova. "Classic Methodologies in Control of a Yeast Fermentation Bioreactor." In 2021 23rd International Conference on Process Control (PC). IEEE, 2021. http://dx.doi.org/10.1109/pc52310.2021.9447543.

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George, Halim,. "Fuzzy Supervisory Control System for a Fed-Batch Baker's Yeast Fermentation Process." In Information Control Problems in Manufacturing, edited by Bakhtadze, Natalia, chair Dolgui, Alexandre and Bakhtadze, Natalia. Elsevier, 2009. http://dx.doi.org/10.3182/20090603-3-ru-2001.00171.

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"TAKAGI-SUGENO MULTIPLE-MODEL CONTROLLER FOR A CONTINUOUS BAKING YEAST FERMENTATION PROCESS." In 4th International Conference on Informatics in Control, Automation and Robotics. SciTePress - Science and and Technology Publications, 2007. http://dx.doi.org/10.5220/0001622704360439.

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Widmer, Wilbur, Weiyang Zhou, and Karel Grohmann. "Converting Citrus Waste to Ethanol and Other Co-Products." In ASME 2009 Citrus Engineering Conference. American Society of Mechanical Engineers, 2009. http://dx.doi.org/10.1115/cec2009-5502.

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Conversion of citrus processing waste (CPW) generated during juice production into value added co-products is an important aspect of the juice industry as it offers a solution to waste disposal issues. Currently the practice of drying citrus waste to produce citrus pulp pellets (CPP) for use as cattle feed is profitable. However, until the recent rise in value, CPP value was marginal and often did not meet production costs. Another concern has been volatile organic emissions during CPP production. Only one third of the residual peel oil present in citrus waste is recovered during CPP production with most being vented to the atmosphere during drying and is a growing environmental concern. Improvements in limonene recovery and development of alternative value added co-products obtained from CPW could add substantial value to the citrus crop. For current CPP production, the energy required to dry CPW is the major cost involved and approximately 25 lb of limonene are obtained per ton of CPP produced. Since limonene is recovered during evaporation/concentration of pressed peel juice using a waste heat evaporator, little additional cost is associated with limonene recovery. The concentrated citrus molasses produced may be added back to the press cake or fermented to make ethanol, but only contains a third of the sugars in CPW that are fermentable by conventional yeast. While utilizing the entire CPW stream for ethanol using hydrolysis and fermentation is more involved, three times the amount of ethanol can be obtained compared to using press liquor alone. Most of the limonene must be removed as it inhibits fermentation. In the process developed 85–95% of the limonene contained in CPW can be removed and recovered by steam stripping. This greatly reduces concerns associated with the release of volatile organic compounds (VOCs) during processing of CPW and the limonene recovered has a value equal or greater than stripping costs. Using a mixture of enzymes and yeast, the CPW is then hydrolyzed and fermented simultaneously to produce ethanol followed by distillation to remove and recover the ethanol. Enzyme costs to hydrolyze and liquefy CPW have been reduced to less than a dollar per gallon of ethanol produced, and the economics for distillation are still being optimized. The distillation residues contain half the solids of raw citrus waste that can still be utilized as a CPP product. Other uses for the residues such as incorporation of the pectic materials into building product and paper additives, and ion exchange materials for wastewater remediation are also in development. Paper published with permission.
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