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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 (April 12, 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 (May 24, 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, Christine Dillmann, Dominique de Vienne, Marina Bely, and Delphine Sicard. "Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control." Applied and Environmental Microbiology 77, no. 8 (February 25, 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 (July 23, 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 (July 14, 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 (July 1, 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 (September 26, 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 (December 10, 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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Birle, Stephan, Mohamed Ahmed Hussein, and Thomas Becker. "Management of Uncertainty by Statistical Process Control and a Genetic Tuned Fuzzy System." Discrete Dynamics in Nature and Society 2016 (2016): 1–11. http://dx.doi.org/10.1155/2016/1548986.
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In food industry, bioprocesses like fermentation often are a crucial part of the manufacturing process and decisive for the final product quality. In general, they are characterized by highly nonlinear dynamics and uncertainties that make it difficult to control these processes by the use of traditional control techniques. In this context, fuzzy logic controllers offer quite a straightforward way to control processes that are affected by nonlinear behavior and uncertain process knowledge. However, in order to maintain process safety and product quality it is necessary to specify the controller performance and to tune the controller parameters. In this work, an approach is presented to establish an intelligent control system for oxidoreductive yeast propagation as a representative process biased by the aforementioned uncertainties. The presented approach is based on statistical process control and fuzzy logic feedback control. As the cognitive uncertainty among different experts about the limits that define the control performance as still acceptable may differ a lot, a data-driven design method is performed. Based upon a historic data pool statistical process corridors are derived for the controller inputs control error and change in control error. This approach follows the hypothesis that if the control performance criteria stay within predefined statistical boundaries, the final process state meets the required quality definition. In order to keep the process on its optimal growth trajectory (model based reference trajectory) a fuzzy logic controller is used that alternates the process temperature. Additionally, in order to stay within the process corridors, a genetic algorithm was applied to tune the input and output fuzzy sets of a preliminarily parameterized fuzzy controller. The presented experimental results show that the genetic tuned fuzzy controller is able to keep the process within its allowed limits. The average absolute error to the reference growth trajectory is 5.2 × 106 cells/mL. The controller proves its robustness to keep the process on the desired growth profile.
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Romani, Cristina, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu, and Paola Domizio. "Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts." Fermentation 6, no. 3 (June 30, 2020): 63. http://dx.doi.org/10.3390/fermentation6030063.
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The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.
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Williams, Peter E. V. "135 Production of a fifty percent functional protein concentrate from the dry grind ethanol process and use of the product in diets for Atlantic salmon." Journal of Animal Science 98, Supplement_4 (November 3, 2020): 100. http://dx.doi.org/10.1093/jas/skaa278.183.
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Abstract The corn distilling industry is a major processor of grain, but the high fiber co-product (DDGS), has limited application in feed. Simple mechanical stillage separation downstream of fermentation produces a high protein (52.4 % DM), highly digestible, low crude fiber (4.4% DM) product containing approximately 25% DM spent brewer’s yeast (high density distillers’ protein: HDDP). Currently, approximately 300 ktons of HDDP are produced annually in the USA, and the volume will double in 2020. The effect of graded inclusion levels of HDDP on growth, feed efficiency, nutrient utilization, blood chemistry and gut histology of 525 post-smolt Atlantic salmon (initial body weight 304 ± 10.7g), randomly allocated to three tanks per treatment, was tested in a salt-water recirculating aquaculture system. One control diet with no HDDP was formulated to meet the nutrient requirements of Atlantic salmon. Four test diets were formulated to contain graded levels of HDDP at 5, 10, 15 and 20% respectively. HDDP partially replaced soy protein concentrate and corn protein concentrate in the diets. Salmon were hand-fed to satiety, 3 times daily during the 84-day trial. Throughout the trial the performance of fish on all treatments exceeded commercial growth rates with thermal growth coefficients (TGC) in excess of 0.160 and feed conversion efficiency of ≤ 1.0. Overall HDDP was a nutritious feed ingredient and had no significant impact on performance. Overall TGC was highest (0.200 over the 84-day trial period) in fish fed the diet containing 10% HDDP. Both villi length and villi width in the distal intestine of salmon fed diets containing HDDP tended to be higher than in the controls. Overall, HDDP derived from the dry grind ethanol process was a safe and nutritious novel feed ingredient for Atlantic salmon, and the potential beneficial effect on gut morphology merits investigation.
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Меледина, Татьяна, Tatiana Meledina, Светлана Давыденко, Svetlana Davydenko, Оксана Головинская, Oksana Golovinskaia, Ирина Шестопалова, Irina Shestopalova, Артём Морозов, and Artyom Morozov. "New Yeast Strain in Baking Industry." Food Processing: Techniques and Technology 48, no. 4 (February 13, 2019): 59–65. http://dx.doi.org/10.21603/2074-9414-2018-4-59-65.
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Yeast strains used in traditional breadmaking are designed to produce the best substrate fermentation and a high-quality product that meets all the requirements. However, the use of brewing yeast strains makes it possible to increase the biological value of the finished product rich in various vitamins and micro- and macroelements. Thus, the research objective was to investigate the effect of a new yeast strain on the physicochemical and organoleptic quality indicators of test semi-finished products and wheat bread in order to develop a technology for using yeast strain Y 3194 in baking industry. The control and experimental samples were made with the use of sponge, straight, and quick dough methods, as well as the concentrated milk ferment method. The authors studied the baking properties of the brewery yeasts and selected the dosage with the best physico-chemical and organoleptic characteristics of the finished product. By measuring the intensity of gas-producing and gas-retaining power during the dough fermentation, the fermentation in the control sample was found more intense, but there was a slight difference in the gas-retaining ratio (98.4% for the control sample and 99.4% for the experimental sample). The physicochemical parameters of bread made with the help of the new yeast strain and straight and quick dough methods did not exceed the permissible values: the crumb humidity was ≤ 44%; crumb acidity was ≤ 3%; crumb porosity was ≥ 72%. The research proved that yeast strain Y 3194 can be used in baking.
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Musmade, BB. "SLIDING MODE CONTROL DESIGN FOR CONTINUOUS YEAST FERMENTATION PROCESS." International Journal of Advanced Research 7, no. 9 (September 30, 2019): 662–70. http://dx.doi.org/10.21474/ijar01/9713.
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Zhilinskaia, Nadezhda, Rui Wang, Olga Ivanchenko, Petr Balanov, and Irina Smotraeva. "Biotechnological recycling of byproducts in the rice soft beverage industry: a preliminary research." E3S Web of Conferences 247 (2021): 01006. http://dx.doi.org/10.1051/e3sconf/202124701006.
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The use of industrial waste as the secondary raw materials is relevant all over the world. The rice sediment is a byproduct of the rice soft beverage industry. The rice mash was obtained by the rice sediment fermentation with α-amylase and ethanol yeast Saccharomyces cerevisiae. The rice wort fermentation efficiency was estimated by rice mash ethanol concentration, the visible mass concentration of mash dry substances, mash acidity, total yeast number and yeast budding, yeast cell area. The most intensive fermentation was in the sample with α-amylase. On the 7th day of fermentation, the alcohol concentration in this sample was 5.28volume (%), which is 5 times more than in the sample without α-amylase. Digital morphometric characteristics of yeast correlated with actual fermentation parameters, reflecting yeast adaptive reactions at various ethanol technological stages. The rice mash can be used in the rectification process to obtain new products - ethanol distillate or bioethanol. New methods and expanding technologies for biotechnological rice sediment recycling are required in this field of research.
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Gosak, D. "Biomass estimation and optimal control of the baker's yeast fermentation process." Computers & Chemical Engineering 19, no. 1 (June 11, 1995): S387—S392. http://dx.doi.org/10.1016/0098-1354(95)00046-5.
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Beluhan, D., D. Gosak, N. Pavlović, and M. Vampola. "Biomass estimation and optimal control of the baker's yeast fermentation process." Computers & Chemical Engineering 19 (June 1995): 387–92. http://dx.doi.org/10.1016/0098-1354(95)87067-9.
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Mas, Albert, Gemma Beltran, and María Jesús Torija. "Microbiological control of alcoholic fermentation." Ecocycles 6, no. 2 (December 2020): 57–72. http://dx.doi.org/10.19040/ecocycles.v6i2.181.
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Alcoholic fermentation and the production of wine has accompanied humanity for more than 10000 years. However, it has been only in the last 50 years when the winemakers have had the tools to manage and control the process. The methodology to analyze and monitor the succession of the microorganisms that participate in the process along with the effective use of antimicrobial compounds (for instance sulfur dioxide), the control of the temperature and, above all, the use of cellar-friendly fermentation starters (mostly as Active Dry Wine Yeast) have provided the appropriate conditions for that control. However, the use of a limited number of commercial presentations of the starters has generated an unwanted uniformity of the wines produced. Furthermore, new tendencies in wine making with limited or no human intervention have considered these tolls as a negative aspect in the wine quality, although most of these concerns are only philosophical, without clear scientific evidence. We present a revision of the present state of the art in these methodologies where our research group has been working for the last 25 years.
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Riad, George H., Ahmed H. Yousef, and Mohammed A. Sheirah. "Fuzzy Supervisory Control System for a Fed-batch Baker's Yeast Fermentation Process." IFAC Proceedings Volumes 42, no. 4 (2009): 1037–42. http://dx.doi.org/10.3182/20090603-3-ru-2001.0085.
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Schmitt, M., S. Broschart, C. D. Patz, D. Rauhut, M. Friedel, and D. Häge. "Application of yeast with reduced alcohol yield for sparkling wine production." BIO Web of Conferences 12 (2019): 02021. http://dx.doi.org/10.1051/bioconf/20191202021.
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Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.
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Arrizon, Javier, and Anne Gschaedler. "Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process." Canadian Journal of Microbiology 48, no. 11 (November 1, 2002): 965–70. http://dx.doi.org/10.1139/w02-093.
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In the tequila industry, fermentation is traditionally achieved at sugar concentrations ranging from 50 to 100 g·L1. In this work, the behaviour of the Saccharomyces cerevisiae yeast (isolated from the juices of the Agave tequilana Weber blue variety) during the agave juice fermentation is compared at different sugar concentrations to determine if it is feasible for the industry to run fermentation at higher sugar concentrations. Fermentation efficiency is shown to be higher (above 90%) at a high concentration of initial sugar (170 g·L1) when an additional source of nitrogen (a mixture of amino acids and ammonium sulphate, different than a grape must nitrogen composition) is added during the exponential growth phase.Key words: Saccharomyces cerevisiae, fermentation efficiency, nitrogen source, tequila.
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Andrade, Ana Paula Colares de, Helder Levi da Silva, and Gustavo Adolfo Saavedra Pinto. "Yeast biomass production with potential for biological control: process strategies for increasing yield." Research, Society and Development 9, no. 4 (March 20, 2020): e169943057. http://dx.doi.org/10.33448/rsd-v9i4.3057.
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The quality of vegetable products is directly linked to the techniques used in the field, in order to ensure safe and healthy products to health. In this context, the use of yeasts with potential for biological control proved to be a promising alternative to assure the safety of these foods. Fermentation processes have been used to promote the development of many products, including the production of yeast biomass. The objective of this work was to verify the influence of the aeration rate and the fed batch process in the production of yeast biomass. A yeast strain with biological control potential, belonging to Embrapa's Semi-Arid crop collection, was subjected to simple batch cultivation and fed with different aeration rates (3, 4, 6 and 8 L.ar/min) and concentration of carbon source in the feed medium (200, 400 and 600 g/L). The highest biomass (6.99 g/L) after 24 hours of fermentation was observed in the experiment that used an aeration rate of 8 L.ar/min. Regarding the concentration of the carbon source in the feed medium, it was found that the concentration of 200 g/L favored a greater total biomass (11.21 g/L) and reduced the production of ethanol (0.65 g/L ), while the concentration of 600 g/L favored less biomass production (7.90 g/L) and higher ethanol production (9.26 g/L). Thus, it was found that the aeration rate and the fed batch process favor the fermentation strategy, as they contribute to the production of yeast biomass and the overall yield of the process.
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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 (June 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 the selected strain on differential media, after five consecutive fermentation batches; and the recovery of the selected strain from fermentation with mixed strain cultures. The strain selected for the H2S negative character kept its viability during successive recyclings, with contamination levels not detected by the method of analysis. It also presented a kinetic behavior similar to that of baker yeast, either in single or mixed culture fermentations, opening new possibilities for further work on quality control of cell recycling in the alcoholic fermentation process.
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Bosso, Alessandra, Adriana Aparecida Bosso Tomal, Lucas Caldeirão Miranda, Josemeyre Bonifácio da Silva, Hélio Hiroshi Suguimoto, and Raul Jorge Hérmaz Castro-Gomez. "Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources." Ambiente e Agua - An Interdisciplinary Journal of Applied Science 15, no. 3 (May 15, 2020): 1. http://dx.doi.org/10.4136/ambi-agua.2474.
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This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 24 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 24 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent fermentation medium by yeast, within the bioeconomy concept and used by the dairy industry as product with additional value. The employed methodology is an efficient tool in the optimization process for β-galactosidase production. In the optimized fermentation medium, the maximum production of β-galactosidase (54.68 U/mL) by S. fragilis IZ 275 is obtained with 14 g/L sucrose, 17.7 g/L reconstituted powdered cheese whey, 5.14 g/L yeast extract and 8.85 g/L peptone.
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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 (December 15, 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 unit. Three operating modes were analyzed and compared, i.e., classical batch fermentation (BF), batch fermentation coupled with external ultrafiltration and pervaporation (BFPV), and fed batch fermentation coupled with external ultrafiltration and pervaporation (FBFPV). Surface areas of ultrafiltration and pervaporation units were selected as process control variables.
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Roman, Monica, Dan Selisteanu, Emil Petre, and Dorin Sendrescu. "Modelling and Adaptive Control of a Yeast Fermentation Process inside a Fed-batch Bioreactor." International Journal of Applied Mathematics, Electronics and Computers 3, no. 4 (December 4, 2015): 237. http://dx.doi.org/10.18100/ijamec.96711.
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Gomes, Fátima de Cássia Oliveira, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani, and Carlos Augusto Rosa. "Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça." Brazilian Archives of Biology and Technology 52, no. 2 (April 2009): 449–55. http://dx.doi.org/10.1590/s1516-89132009000200023.
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Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. Indigenous S. cerevisiae strains were molecularly distinct when compared to the starter yeasts. The two yeasts appeared promising starter yeasts in the fermentation process to produce traditional cachaça.
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Nagy, Balázs, Zsuzsanna Varga, Réka Matolcsi, Nikolett Kellner, Áron Szövényi, and Diána Nyitrainé Sárdy. "Impact of Using Organic Yeast in the Fermentation Process of Wine." Processes 9, no. 1 (January 15, 2021): 155. http://dx.doi.org/10.3390/pr9010155.
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The aim of this study was to find out what kind of “Bianca” wine could be produced when using organic yeast, what are the dynamics of the resulting alcoholic fermentation, and whether this method is suitable for industrial production as well. Due to the stricter rules and regulations, as well as the limited amount and selection of the permitted chemicals, resistant, also known as interspecific or innovative grape varieties, can be the ideal basic materials of alternative cultivation technologies. Well-designed analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars and their environmentally friendly cultivation techniques could be the raw materials of the future. The role of the yeast in wine production is crucial. We fermented wines from the “Bianca” juice samples three times where model chemical solutions were applied. In our research, we aimed to find out how organic yeast influenced the biogenic amine formation of three important compounds: histamine, tyramine, and serotonin. The main results of this study showed that all the problematic values (e.g., histamine) were under the critical limit (1 g/L), although the organic samples resulted in a significantly higher level than the control wines. The glycerin content correlated with the literature values, since it is well known that the glycerin-pyruvic acid transformation results in a 6–10 g/L concentration.
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Yilmaz, G., and I. Öztürk. "The effect of anaerobic pre-treatment on the inert soluble COD of fermentation industry effluents." Water Science and Technology 32, no. 12 (December 1, 1995): 35–42. http://dx.doi.org/10.2166/wst.1995.0454.
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The objective of this study is to determine the inert soluble COD of wastewaters from the fermentation industry. In this context, a series of experiments were performed for various effluents from baker's yeast industry including raw process wastewater, anaerobic pre-treatment plant effluents, domestic and washing waters mixture. The inert COD ratio (SISO) for the raw effluents from baker's yeast industry was determined as 0.1. This ratio was in the range of 0.20 to 0.30 for the anaerobically pre-treated effluents. TheSISO ratios for the wastewater simulating the effluent of the existing full-scale aerobic treatment plant have varied from 0.18 to 0.48. Such a large variation has been originated from the operating conditions of the existing full-scale anaerobic treatment plants. The higher volumetric loading rates and shorter sludge retention times correspond the lower SISO ratios for the full-scale anaerobic treatment systems in general.
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Comitini, Francesca, Alice Agarbati, Laura Canonico, and Maurizio Ciani. "Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review." International Journal of Molecular Sciences 22, no. 14 (July 20, 2021): 7754. http://dx.doi.org/10.3390/ijms22147754.
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Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
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Kaluzhina, O. Y., K. S. Yakovleva, R. A. Kashapova, E. N. Chernenkov, A. A. Chernenkova, and A. Y. Bodrov. "The effect of ultrasound on brewing yeast." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 1 (May 15, 2020): 103–9. http://dx.doi.org/10.20914/2310-1202-2020-1-103-109.
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An important task of beer production is to increase the physiological activity of yeast to intensify the fermentation process. Dry top-fermented brewer's yeast Saccharomyces cerevisiae, Fermentis, Safale T-58, France were selected for the investigation. The method of activation of brewer's yeast by ultrasound with a vibration frequency of 44 kHz was studied in the work. Ultrasonic technologies can dramatically intensify the process and improve the finished products quality. The studies were carried out in the laboratory of the Bashkir State Agrarian University on the ultrasonic processing device VGT-800. A yeast suspension was prepared for the study. It was placed in the ultrasonic device and subjected to ultrasonic treatment at a vibration frequency of 44 kHz. During exposure, the temperature was measured every minute from 1 to 20, and 25, 30, 35 min, and the yeast cells survival by the dead cells percentage was studied. It was found out that under the influence of ultrasound, heating of the medium at 1 ° C for 1 min takes place, and the medium reaches the temperature of 57 ° C by the 40th min of treatment. The percentage of dead cells in the treated medium was also studied. At the same time, a pure culture was selected from each sample by plating on wort agar for further research on the safety of acquired properties. Ultrasound-treated yeast served as inoculum at the fermentation stage of beer wort. Fermentation was carried out at a temperature of 22 ° C. Morphological characteristics of yeast were monitored during fermentation: the total number of cells, the number of budding cells, cells with glycogen. When fermenting beer wort, the fermentation activity increased by 36% in experiment 2 during the treatment of sowing yeast with ultrasound for 2 min. The remaining samples differed slightly from the control during the first 72 hours of fermentation and lost their fermentation activity after 80 hours of fermentation. The physicochemical parameters of the finished beer samples were studied on the "Kolos-2" device.
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& et al., Contreras. "NUTRITIVE VALUE OF BARLEY SILAGE (Hordeum vulgare L.) WITH DIFFERENT LEVELS OF SACCHAROMYCES CEREVISIAE AT DIFFERENT ENSILING LENGTHS." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 51, no. 5 (October 31, 2020): 1350–56. http://dx.doi.org/10.36103/ijas.v51i5.1144.
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The objective of this study was to evaluate the effects of yeast (Saccharomyces cereviceae) as additive for barley silage preparation at different ensiling times. Small scale silages were prepared from barley forage and four yeast levels were evaluated (0 (control), 5, 10 and 15 g/kg FM). Silos were opened at 6, 12 and 24 days. Three silage-replicates were prepared for each yeast level × ensiling time combination. Silage quality in terms of CP and NDF and ADF concentration appeared to improve when yeast was added at 5 and 10 g/kg, compared with the control, but the quality decreased again when 15 g yeast/kg FM were aded to the silage. However, gas production, metabolisable energy and organic matter digestibility linearly decreased by yeast addition. This indicates a likely negative effect of yeast over the fermentation process during fermentation of barley silage. No time effects were observed for most of the parameters with the exception of ether extract concentration. Based on the results of this study, yeast addition is detrimental to the nutritional quality of barley silage. Mechanisms for this still remain unknown, but an undesirable fermentation provoked by yeast addition might be an explanation for our findings.
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Rahman, Mahbuba. "Medical Applications of Fermentation Technology." Advanced Materials Research 810 (September 2013): 127–57. http://dx.doi.org/10.4028/www.scientific.net/amr.810.127.
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Fermentation, a process traditionally known for the anaerobic conversion of sugar to carbon dioxide and alcohol by yeast, now refers to an industrial process of manufacturing a wide variety of metabolites and biomaterials by using microorganisms or mammalian cells in a controlled culture environment. Fermentation can be performed in batch mode, continuous mode or in a combinatory, fed-batch mode, depending on the product of interest. Fermentation technology has long been known for the production of various medically important products such as antibiotics, solvents such as ethanol, intermediary compounds such as citric acid, probiotics such as yoghurt etc. New generation fermentation products include anti-viral drugs, therapeutic recombinant proteins and DNA, and monoclonal antibodies. Apart from the drugs, fermentation is also used for the commercial production of materials required for the development of diagnostic kits, drug delivery vehicles and medical devices. Fermentation technology remains at the heart of rapidly growing biopharmaceutical industry today, which is expected to expand even more in the days ahead, in parallel with the progress in novel, targeted drug discovery.
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Nurhadianty, Vivi, Aji Hendra Sarosa, Ida Wahyuningsih, and Chandrawati Cahyani. "Improving yield and quality characteristics of kaffir lime oil (citrus hystrix DC) by solid fermentation pretreatment using tempeh yeast." Malaysian Journal of Fundamental and Applied Sciences 16, no. 4 (August 26, 2020): 493–96. http://dx.doi.org/10.11113/mjfas.v16n4.1525.
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The industrial development of flavor and fragrance currently leads to natural ingredients. Kaffir lime is a potential ingredient developed from Indonesia, but distillation of essential oil in Indonesia generally results in low yields and quality. Fermentation as the initial treatment of distillation would improve the yield and quality of essential oil. The fermentation process is usually performed as pretreatment using cellulolytic bacteria such as Trichoderma harzianum, Trichoderma viride, or Trichoderma reesei, but the use of those bacteria is considered less practical for essential oil distillation process. Therefore, this research utilized tempeh yeast to increase yield and quality of essential oil. Since tempeh yeast consists of Rhizopus producing hyphae, it is expected that hyphae are able to penetrate the tissue, making it easier for oil to get out of the leaves. The aerobic fermentation process was carried out by continuous addition of air inside the fermenter with air compressor. Fermentation was observed within four days. The distillation was performed by using steam distillation method. The result of this study showed that leaf lime essential oil with fermentation process of day 3 produced the highest yield of 0.67%, which increased 20% compared to non-fermented leaves. The composition of leaf lime essential oil was 87.92% Citronellal, 1% β- caryophyllene, 0.3% Citronellal acetate, 0.9% Citronellol, and 1.77% linalool, which comply to local industry standard.
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Du, Zhao, Xiang Ling Yuan, Ai Ling Ren, and Feng Ying Fu. "Typical Pharmaceutical Process VOCs and Stench Pollution Characteristics and Control Techniques." Advanced Materials Research 726-731 (August 2013): 2017–21. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.2017.
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According to the pharmaceutical industry produce VOCs and stench of atmospheric environment pollution, combined with typical pharmaceutical biological fermentation and chemical synthesis process of VOCs and odour pollution are classified 4 types:fermentation tail gas, recycling of exhaust gas, exhaust gas and wastewater workshop stench. The control technology should be selected according to the four types of waste characteristics.
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Zilelidou, Evangelia A., and Aspasia Nisiotou. "Understanding Wine through Yeast Interactions." Microorganisms 9, no. 8 (July 29, 2021): 1620. http://dx.doi.org/10.3390/microorganisms9081620.
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Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.
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Dong, Ming, and Qiong Fang Shao. "Study on Control Technique in Flocculating Separation Process of Fermentation Broth." Advanced Materials Research 781-784 (September 2013): 1875–80. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1875.
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For reforming jar testing and increasing separation efficiency, separation technology of fermentation broth was studied by controlling the process of flocculation. The tried new system to be operated continuously was composed of the processes of transporting fermentation broth, flocculating the broth and separating the one. The experimental course of controlling the process of flocculation was as follows: the broth was conveyed by a pump and pipeline from fermentation pot to a mixer in which a flocculant and the broth were mixed, afterward the broth flowing from the mixer was flocculated continuously in the column, and then the flocs flowing from the column were separated from the broth by filtrating or centrifugal precipitating. The experimental results showed that the filtration rate of the broth was 65% larger and precipitation rate of the flocs in the broth was 47% larger by the novel separation technology than jar testing. The results offer important evidence not only for reforming intermittent operation into continuous operation in flocculating technology of fermentation broth, and for flocculated the broth to be separated with great efficiency by filtrating or centrifugal precipitating in industry, but also for researching the law between conditions of the separation process and micro-size of the flocs.
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Mouret, Jean-Roch, Evelyne Aguera, Marc Perez, Vincent Farines, and Jean-Marie Sablayrolles. "Study of Oenological Fermentation: Which Strategy and Which Tools?" Fermentation 7, no. 3 (August 16, 2021): 155. http://dx.doi.org/10.3390/fermentation7030155.
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Wine fermentation is a specific and complex research subject and its control is essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with a very high sugar content, low pH, and some limiting nutrients, as well as a great variability in must composition according to the year, grape variety, and so on; (ii) atypical fermentation conditions with non-isothermal temperature profiles, a quasi-anaerobiosis and legal constraints with a limited and predefined list of authorized operations. New challenges have emerged, related to the increasing diversity of commercially available yeast strains; the fluctuating composition of musts, particularly owing to climate change; and sustainability, which has become a key issue. This paper synthesizes approaches implemented to address all these issues. It details the example of our laboratory that, for many years, has been developing an integrated approach to study yeast diversity, understand their metabolism, and develop new fermentation control strategies. This approach requires the development of specific fermentation devices to study yeast metabolism in a controlled environment that mimics practical conditions and to develop original fermentation control strategies. All these tools are described here, together with their role in the overall scientific strategy and complementary approaches in the literature.
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Zhang, Hongwei. "Optimal control of a fed-batch yeast fermentation process based on Least Square Support Vector Machine." International Journal of Engineering Systems Modelling and Simulation 1, no. 1 (2008): 63. http://dx.doi.org/10.1504/ijesms.2008.018850.
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Anarbekova, Z. А., and G. I. Baigazieva. "THE INFLUENCE OF YEAST RACES ON THE AROMA-FORMING SUBSTANCES OF TABLE WINES." SERIES CHEMISTRY AND TECHNOLOGY 447, no. 3 (June 12, 2021): 13–18. http://dx.doi.org/10.32014/2021.2518-1491.43.
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Wine is a product of biochemical transformations, compounds present in grape juice, by controlled alcoholic fermentation, that is, effervescence. Grape and yeast enzymes play a key role in the processing of grapes and the preparation of wine, influencing all biotechnological processes of winemaking. Adding liquid or dry active yeast to the wort allows better control of the fermentation process. Under the influence of these yeasts, sugar is converted mainly into alcohol or carbon dioxide, but the yeast itself during fermentation produces many molecules (higher alcohols, esters) that affect the aroma and taste of wine. These transformations take about two weeks and lead to a significant increase in temperature, which must be regulated, not allowing it to rise above 18-20°C: otherwise, some of the aromatic substances may evaporate and the fermentation process itself will stop. The amount of yeast that determines the correct and complete fermentation depends both on the quality of the wort itself, and on the more or less prolonged access of air, the ambient temperature. The air, or rather the oxygen of the air, has a beneficial effect on fermentation as long as there are still many nutrients (sugars) in the wort; as the latter are consumed, extremely small yeast cells are formed, which persist for a long time in the form of turbidity. The rapid course of fermentation can be greatly facilitated by the periodic stirring of yeast, which, settling to the bottom, lose direct contact with nutrients — the lower layers almost do not function. You can mix the wort mechanically or by adding healthy whole grapes to it; in this case, the wort is constantly and automatically mixed: the berries, rising up in the fermenting liquid, carry the yeast with them. In order to speed up the fermentation, the wort is sometimes ventilated, that is, air is introduced into it, by mixing. This article shows the influence of the yeast race on the fermentation dynamics of white grape must, the composition of organic acids and aroma-forming components. The races that ensure the production of highquality wine materials are identified.
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Rustiaty, Banon. "OPTIMALISASI SEL Saccharomyces cerevisiae UNTUK MENINGKATKAN PRODUKTIVITAS DAN EFISIENSI INDUSTRI ETANOL [Optimization of Saccharomyces cerevisiae Cell to Increase Productivity and Efficiency of Ethanol Industry]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 2 (September 18, 2018): 97. http://dx.doi.org/10.23960/jtihp.v23i2.97-102.
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The development of bioethanol as fuel substitution is believed to overcome the potency of the world energy crisis including Indonesia. The bioethanol development can be done by increasing the production capacity of the existing bioethanol factory plant by improving yeast culture for enhancing the performance of the fermentation process. This study was aimed at obtaining a method of optimizing the ability of Saccharomyces cerevisiae fermentation that can be applied by the alcohol industry in Indonesia for increasing factory productivity, thereby reducing the cost of producing alcohol. In this study, the adaptation of Saccharomyces cerevisiae Watei and Saccharomyces cerevisiae Hakken I were adopted in environment condition with high ethanol content up to 13%. The results showed that the yeast was able to grow in environments with high ethanol content with higher specific growth rate and larger cell size than those within the original yeast. This condition showed that adapted strains can overcome stress caused by high ethanol. These results promise the good performance yeasts with ability in growing and performing metabolic activities in high alcohol-containing environment conditions
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Harihastuti, Nani, Rame Rame, and Silvy Djayanti. "High Performance of Enzymatic Bioprocess for Production of Biomassed-based Bioethanol of Sago Palm Fiber Waste." Jurnal Riset Teknologi Pencegahan Pencemaran Industri 9, no. 2 (November 23, 2018): 37–45. http://dx.doi.org/10.21771/jrtppi.2018.v9.no2.p37-45.
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Biomass waste in the form of fiber dregs contains many components of lignocellulose and hemicellulose. Lignocellulose can be used to produce ethanol through enzymatic biotechnology processes. Sago palm fiber industry is one potential industry producing biomass waste in the form of solid waste of fiber dregs (about 30% from the weight of processed raw materials). Solid fiber waste contains crude fiber and lignocellulose compound consists of cellulose (35-50%), hemicellulose ( 20-35%) and lignin (12-20%). This study aimed to utilize solid waste of sago palm fiber as a raw material of bioethanol production through enzymatic biotechnology processes of delignification, saccharification and fermentation which was then purified by distillation process to get ethanol. Delignification, saccharification, and fermentation stages are conducted using Phanerochaete chrysosporus Mushroom, Trichoderma viride fungus, and saccharomyces cerevisiae, respectively and then purified by distillation process (one level) to produce ethanol. The process of saccharification and fermentation process were done in an integrated manner (addition of Trichoderma viride and yeast saccharomyces cereviceae fungi done simultaneously). The weight of raw materials of solid waste fiber treated was about 6 kgs. Alcohol content obtained was about ± 4% (distillation). No water, air, and soil pollution inflicted, more added value, and sustainable were the main benefits of biotech process or bioprocess.
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GALACTION, ANCA-IRINA, ALEXANDRA CRISTINA BLAGA, ALEXANDRA TUCALIUC, LENUŢA KLOETZER, and DAN CAŞCAVAL. "Modelling of ergosterol production by S. cerevisiae in presence of n-dodecane as oxygen-vector." Romanian Biotechnological Letters 26, no. 2 (February 2, 2021): 2464–70. http://dx.doi.org/10.25083/rbl/26.2/2464.2470.
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The previous studies on ergosterol production by Saccharomyces cerevisiae in presence of n-dodecane as oxygen-vector have been continued by mathematical modelling the fermentation process. In this purpose, the most efficient fermentation regime has been considered, namely fed-batch fermentation, and was based on the influences of hydrocarbon volumetric fraction, biomass concentration, and aeration rate on the ergosterol content inside the yeast cells. The model describing the fermentation process has been established by means of the statistical analysis, using a factorial experiment of second order. The considered variables control the ergosterol production in a 94.4% extent, the biomass concentration exhibiting the most important influence.
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Vicente, Javier, Fernando Calderón, Antonio Santos, Domingo Marquina, and Santiago Benito. "High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology." International Journal of Molecular Sciences 22, no. 3 (January 26, 2021): 1196. http://dx.doi.org/10.3390/ijms22031196.
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The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
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Bruner, James, and Glen Fox. "Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations." Fermentation 6, no. 4 (November 24, 2020): 116. http://dx.doi.org/10.3390/fermentation6040116.
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A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.
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Worwąg, Małgorzata. "Impact of Adding Biopreparations on the Anaerobic Co-Digestion of Sewage Sludge with Grease Trap Waste." Civil And Environmental Engineering Reports 22, no. 3 (September 1, 2016): 167–79. http://dx.doi.org/10.1515/ceer-2016-0045.
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Abstract The aim of the study was to evaluate the effect of using biopreparations on efficiency of the co-fermentation process. Commercial bacterial biopreparations DBC Plus Type L, DBC Plus Type R5 and yeast biopreparations were used in the study. The process of cofermentation of sewage sludge with grease trap waste from a production plant that manufactured methyl esters of fatty acids was analysed in the laboratory environment under mesophilic conditions. The sludge in the reactor was replaced once a day, with hydraulic retention time of 10 days. Grease trap waste accounted for 35%wt. of the fermentation mixture. The stabilization process was monitored everyday based on the measurements of biogas volume. Addition of yeast biopreparation to methane fermentation of sewage sludge with grease trap waste caused an increase in mean daily biogas production from 6.9 dm3 (control mixture) to 9.21dm3 (mixture M3). No differences in biogas production were found for other cases (mixtures M1, M2). A similar relationship was observed for methane content in biogas.
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Karl, Adam D., Michael G. Brown, Sihui Ma, Ann Sandbrook, Amanda C. Stewart, Lailiang Cheng, Anna Katharine Mansfield, and Gregory M. Peck. "Soil Nitrogen Fertilization Increases Yeast Assimilable Nitrogen Concentrations in ‘Golden Russet’ and ‘Medaille d’Or’ Apples Used for Cider Production." HortScience 55, no. 8 (August 2020): 1345–55. http://dx.doi.org/10.21273/hortsci15028-20.
Full textAbstract:
The recent growth in the U.S. hard-cider industry has increased the demand for cider apples (Malus ×domestica Borkh.), but little is known about how to manage orchard soil fertility best to optimize horticultural performance and juice characteristics for these cultivars. To assess whether nitrogen fertilizer applied to the soil can improve apple juice and cider quality, calcium nitrate (CaNO3) fertilizer was applied at different rates to the soil beneath ‘Golden Russet’ and ‘Medaille d’Or’ trees over the course of three growing seasons. The experiment started when the trees were in their second leaf. The trees were cropped in their third and fourth leaf. At the end of the first growing season of the experiment, the greatest fertilizer rate increased tree trunk cross-sectional area (TCSA) by 82% relative to the control, but this difference did not persist through to the end of the study. Yield and crop load were unaffected by the nitrogen fertilization treatments. Increasing the nitrogen fertilizer rate correlated positively with more advanced harvest maturity in ‘Golden Russet’ fruit, which resulted in greater soluble solid concentration (SSC). Fruit from the greatest fertilizer rate treatment had an average starch pattern index (SPI) that was 1 U greater than in the control, and an SSC that was 3% greater than the control. The fertilizer treatments did not affect juice pH, titratable acidity (TA), or total polyphenol concentrations. Yeast assimilable nitrogen (YAN) concentrations were increased by nitrogen fertilization for both cultivars in both harvest years. The greatest fertilizer treatment increased juice primary amino nitrogen by 103% relative to the control. Greater nitrogen fertilization rates correlated positively with less hydrogen sulfide production during the fermentation of ‘Golden Russet’ juice from the first, but not the second, harvest. During the first year, cumulative hydrogen sulfide production for the ‘Golden Russet’ control treatment was 29.6 μg·L–1 compared with the ‘Golden Russet’ high treatment, which cumulatively produced 0.1 μg·L–1. Greater maximum fermentation rates and shorter fermentation durations correlated positively with increased fertilization rate for both cultivars after the second harvest. High treatment fermentations had maximum fermentation rates 110% greater, and fermentation durations 30% shorter than the control. Other horticultural and juice-quality parameters were not affected negatively by the CaNO3 treatments. In orchards producing apples specifically for the hard-cider industry, nitrogen fertilizer could increase juice YAN, thus reducing the need for exogenous additions during cider production.
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González-Jiménez, María del Carmen, Teresa García-Martínez, Anna Puig-Pujol, Fina Capdevila, Jaime Moreno-García, Juan Moreno, and Juan Carlos Mauricio. "Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration." Microorganisms 8, no. 8 (August 11, 2020): 1216. http://dx.doi.org/10.3390/microorganisms8081216.
Full textAbstract:
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO2 overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO2 overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO2 overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO2 overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO2 overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.
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ławryńczuk, Maciej. "Online set-point optimisation cooperating with predictive control of a yeast fermentation process: A neural network approach." Engineering Applications of Artificial Intelligence 24, no. 6 (September 2011): 968–82. http://dx.doi.org/10.1016/j.engappai.2011.04.007.
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