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Relevant bibliographies by topics / Fermentation. Process control Yeast industry

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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 a

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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—pha

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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,

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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.

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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 observ

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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 p

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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

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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-orienta

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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 b

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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 identifi

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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 t

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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

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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

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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 productio

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