Relevant bibliographies by topics / Fermentation techniques

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Fermentation techniques'

Author: Grafiati
Published: 7 June 2025
Last updated: 9 July 2025

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Journal articles on the topic "Fermentation techniques"

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Agostini, J. S., R. P. Biasi, K. K. Tanssini, and M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation." Scientific Electronic Archives 14, no. 3 (2021): 36–45. http://dx.doi.org/10.36560/14320211325.

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The cupuassu’s seeds are similar to cocoa, being possible to apply fermentative techniques used to obtain nibs and cupulate. The aim of this work to study the physicochemical transformations during the cupuassu´s seeds fermentation. For this purpose, frozen seeds from a pulp processing industry were fermented in three batches of 20 kg for seven days at room temperature. During the fermentation process, seed mass temperature, dimensions, density and composition of the kernels, color indexes (L*, C* and H*), microbiological analyzis (mesophiles, molds and yeasts), cut-proof, physicochemical analyzis (pH, acidity and glucose reducing sugars and non sucrose reduction) and centesimal composition (ashes, lipids, proteins and carbohydrates) were analyzed from triplicates. The results were expressed as dry basis. During the fermentations, the great temperatures were reached. The maximus were 43,44 and 47 ºC in three fermentations. It was observed during the fermentation process: seed darkening (L*) and color intensity reduction (Chroma), pH increase, sugar reduction and acidity reduction. The ash, lipid and protein contents were not significantly influenced by the fermentation time. According to the cut test, the kernels of 3rd fermentation, whose maximum temperature was higher, were classified as type 2 and the others as type 3. The values of apparent density, dimensions, mass and composition of seeds demonstrated that during the fermentation there was a decrease in volume with a higher proportion of cotyledon compared to testa. There was an increase in counts of total mesophiles aerobic microorganisms, molds and yeasts, during the fermentative process.
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Ifiok, Etido Mfon. "Isolation of Lactic Acid Bacteria from Fermenting Fufu: A Microbial Diversity Study." International Journal of Development, Sustainability and Environmental Management 4, no. 1 (2024): 60–70. https://doi.org/10.5281/zenodo.10544019.

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Fufu, a traditional African fermented food, represents a staple in the diets of numerous communities across the continent. This study delves into the intricate microbial dynamics governing the fermentation of fufu, with a specific focus on Lactic Acid Bacteria (LAB). LAB, recognized for their pivotal role in food fermentations, remain relatively unexplored in the context of fufu, necessitating a detailed investigation into their specific strains and diversity. Factors such as geographical location, raw materials, and traditional processing methods potentially influence the microbial composition of LAB in fufu, warranting a comprehensive exploration. The fermentative prowess of LAB, highlighted by their ability to produce lactic acid as a predominant end-product, significantly impacts the sensory attributes, texture, and safety of the final fufu product. While previous studies underscore the general importance of LAB in diverse food fermentations, a directed exploration into the LAB strains within fufu fermentation is imperative for process optimization and quality assurance. This microbial diversity study seeks to isolate and characterize LAB strains from fermenting fufu, employing a combined approach of microbiological and molecular techniques. The objective is to identify specific LAB strains actively participating in fufu fermentation, unraveling their genetic and phenotypic characteristics. Addressing the existing knowledge gap, this study confronts critical issues related to LAB diversity in fufu, its impact on fermentation dynamics, and the potential for optimizing the fermentation process. The identified problems include the limited understanding of LAB diversity in fufu, hindering insights into their contribution to fermentation dynamics, impeding process optimization, and raising concerns about the safety and quality of the fermented product.    This study, by addressing critical knowledge gaps and leveraging advanced techniques, aspires to contribute significantly to the scientific understanding of microbial ecology in traditional food fermentation, with fufu as a representative example.
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Huang, Jiaqi, Jianfei Wang, and Shijie Liu. "Advanced Fermentation Techniques for Lactic Acid Production from Agricultural Waste." Fermentation 9, no. 8 (2023): 765. http://dx.doi.org/10.3390/fermentation9080765.

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Lactic acid plays an important role in industrial applications ranging from the food industry to life sciences. The growing demand for lactic acid creates an urgent need to find economical and sustainable substrates for lactic acid production. Agricultural waste is rich in nutrients needed for microbial growth. Fermentative production of lactic acid from non-food-competing agricultural waste could reduce the cost of lactic acid production while addressing environmental concerns. This work provided an overview of lactic acid fermentation from different agricultural wastes. Although conventional fermentation approaches have been widely applied for decades, there are ongoing efforts toward enhanced lactic acid fermentation to meet the requirements of industrial productions and applications. In addition, agricultural waste contains a large proportion of pentose sugars. Most lactic-acid-producing microorganisms cannot utilize such reducing sugars. Therefore, advanced fermentation techniques are also discussed specifically for using agricultural waste feedstocks. This review provides valuable references and technical supports for the industrialization of lactic acid production from renewable materials.
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Whittington, Peter N. "Fermentation broth clarification techniques." Applied Biochemistry and Biotechnology 23, no. 2 (1990): 91–121. http://dx.doi.org/10.1007/bf02798381.

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Ambarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum, and Munir Eti Wulanjari. "Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours." International Food Research Journal 29, no. 4 (2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.

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Spontaneous and ragi fermentations are the most common methods in producing traditional fermented foods in Indonesia. The present work aimed to compare the impacts of spontaneous and ragi fermentations on cereal flour properties. Three kinds of cereal, namely whole sorghum, waxy coix, and white maize were processed into flours through spontaneous fermentation, ragi fermentation, and without fermentation (control). Fermentation methods were adopted from the Indonesian traditional processing methods. Cereal grains were immersed for 72 h in distilled water (1:2 w/v) for spontaneous fermentation, and in 1% ragi tapai solution (1:2 w/v) for ragi fermentation. Meanwhile, native flour (without fermentation) was produced by grounding and sieving the cereal grains. Results showed that both fermentation techniques significantly altered the physical properties of cereal flours, as indicated by the increase in lightness index and decrease in water-binding capacity and viscosity. However, cereal flours’ chemical and functional properties remain unchanged during fermentation, except for lipid and amylose. Spontaneous fermentation significantly resulted in the lowest lipid content of cereal flours, while ragi fermentation resulted in the lowest amylose content of cereal flours. Sorghum flour generally showed better nutritional properties among the examined cereal flours, especially lipid, protein, and dietary fibre. Meanwhile, waxy coix and white maize flours had the highest folate.
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Dolejš, Igor, Martin Rebroš, and Michal Rosenberg. "Immobilisation of Clostridium spp. for production of solvents and organic acids." Chemical Papers 68, no. 1 (2014): 1–14. http://dx.doi.org/10.2478/s11696-013-0414-9.

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AbstractThis review summarises the high potential of immobilised cells systems for the fermentative production of compounds, mainly produced by representatives of the Clostridium genus. Microorganisms of Clostridium species are recognised as good producers of a wide range of chemicals in almost every sector of industry. The combination of this microorganism with its immobilisation opens up new possibilities and renders the fermentation process more sophisticated than in a free-cell system. This review provides a comprehensive summary of techniques used in immobilisation of Clostridium species with regard to specific products and types of fermentation. In addition, comparisons of particular types of immobilisation techniques used in fermentation processes are summarised by specific products.
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Fauzi, Ahmad Zul Izzi, Muhammad Iqbal Ahmad, Kar Keng Lim, et al. "Advances in Biohydrogen Production: Techniques, Challenges, and Future Prospects." Malaysian Journal of Bioengineering and Technology (MJBeT) 1, no. 2 (2024): 143–53. https://doi.org/10.70464/mjbet.v1i2.1463.

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Progressing to sustainable and renewable energy sources is essential for addressing climate change and reducing reliance on fossil fuels. Biohydrogen production, which is the production of hydrogen via biological processes, can be one solution since it provides high-value energy and environmental benefits. This review aims to provide summary information about the three basic strategies involved in biohydrogen production: dark fermentation, photo fermentation, and microbial electrolysis cells (MECs). Dark fermentation is the fermentative conversion of organic matter via anaerobic microbes into hydrogen and other products. While this approach is simple and could work with diverse waste substrates, scalability is limited due to low hydrogen yields and the need for substrate pretreatment. Photosynthetic bacteria employ light to transform organic substrates into hydrogen. Photosynthetic bacteria use light to convert organic substrates into hydrogen, indicating that this process could complement dark fermentation. However, its dependence on light and low efficiency present significant challenges. Microbial electrosynthesis (MEC) converts hydrogen into energy by reducing it from carbon dioxide and using electroactive bacterium combined with an external voltage to produce gas from organic matter that is well-aligned but complex with wastewater treatment while also facing costs that make them highly operational. These technologies are likely to see improvements in genetic engineering, new designs for reactors, and the use of them with other industrial processes to improve productivity and profitability. Ongoing research and development are essential to realize large-scale, practical methods for biohydrogen production. This review covers the potential of biosynthetic and anaerobic approaches in this field.
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Meironke, Heiko, and Kai Böttcher. "Experimental Investigation of Parameters, Influencing Velocity Fields during Beer Fermentation." Key Engineering Materials 597 (December 2013): 37–44. http://dx.doi.org/10.4028/www.scientific.net/kem.597.37.

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In the course of the research aiming on the optimisation of beer fermentation, a large number of fermentations have been performed under various boundary conditions. We carried out different measurements, including temperature and velocity investigations. Due to turbidity, the latter cannot be performed easily by using common techniques like laser Doppler anemometry or particle image velocimetry. Therefore the ultrasound Doppler velocimetry got utilised. It permits measurements in opaque fluids and provides velocity fields for any time during the fermentation.
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Ojeda-Linares, César, Alejandro Casas, Patricia Severiano-Pérez, Marcela Sandoval-Velasco, Yolanda M. García-Rodríguez, and Francisco J. Espinosa-García. "Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method." Fermentation 11, no. 5 (2025): 275. https://doi.org/10.3390/fermentation11050275.

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Mexico is home to a rich variety of fermented beverages made from both wild and domesticated plant species. Fermentation practices vary, with producers using either wild or inoculated techniques to obtain culturally valued final products. It is generally assumed that wild fermentations yield a greater diversity of volatile compounds compared to inoculated fermentations, as the latter tend to reduce microbial diversity throughout the process. However, this pattern remains largely unexplored in relation to the volatile profiles of traditionally fermented cactus-based beverages. Despite this assumption, comparative studies examining these profiles across different fermentation methods are scarce, especially given that these beverages are not produced under standardized conditions. To investigate this, we used GC-MS to characterize the aroma profile of colonche, a traditional fermented beverage made primarily from Opuntia streptacantha fruits. Colonche is produced by both wild and inoculated fermentation methods. In addition, a rapid sensory evaluation using the modified Flash Profile (mFP) technique was performed to evaluate flavor differences between the fermentation methods. A total of 55 volatile compounds were identified, with wild fermentations showing greater diversity (55) than inoculated fermentations (50). Most compounds overlapped, but five were unique to spontaneous fermentations, contributing to distinct sensory profiles. The mFP results also indicate that sensory attributes vary by fermentation type, with wild fermentations being more strongly associated with positive descriptors such as taste and smell, while inoculated samples have a distinctly pungent aftertaste. These findings highlight colonche not only as a reservoir of microbial diversity in arid regions but also as a culturally significant beverage with complex sensory attributes. Recognizing and preserving these attributes is essential for safeguarding traditional foodscapes.
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Rahardjo, Y. P., S. Rahardja, Samsudin, et al. "A literature review on cocoa fermentation techniques to shorten fermentation time." IOP Conference Series: Earth and Environmental Science 974, no. 1 (2022): 012111. http://dx.doi.org/10.1088/1755-1315/974/1/012111.

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Abstract Indonesia’s cocoa processing industry has a high demand for fermented cocoa but only about 49% of the fermented cocoa is available. Fermentation is critical because it kills the cotyledons and generates aroma precursors. Indonesian farmers, on the other hand, are hesitant to ferment due to the lengthy fermentation process (6-7 days). The purpose of this study is to conduct a review of several modified cocoa fermentation techniques to determine how they can be used to shorten the fermentation time. The database was compiled from articles published in peer-reviewed journals on cocoa fermentation. The literature search was conducted using the website openknowledgemaps.org, which utilized Pubmed (life science) to discover full-text articles published in English between January 1990 and January 2021. The results indicated that fermentation time could be decreased by (1) adding inoculum, (2) determining the pH and temperature required to activate an intracellular enzyme, (3) Addition of external enzymes during fermentation, and (4) reducing the pulp content. Combining these methods to improve fermentation techniques can enhance the quality of farmers’ cocoa beans in a shorter processing time.
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Dissertations / Theses on the topic "Fermentation techniques"

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Black, Melissa. "Monitoring of fermentation processes using novel on-line techniques." Thesis, University of Strathclyde, 2017. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=29260.

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Biotechnology processes are crucial to the pharmaceutical and many other industries including the oil industry. These processes are often complex and poorly understood and hence frequently developed and operated sub-optimally. There are many techniques that could be used to monitor and improve these processes including infrared spectroscopy, acoustic monitoring and refractive index measurements. Novel probes have been designed by Bioinnovel and Stratophase that have the potential to monitor these processes using these techniques. This work investigates these new probes to monitor Xanthomonas campestris and Escherichia coli fermentations and the use of infrared to monitor a X. campestris fermentation which has not previously been studied. From the work investigating the use of infrared monitoring of a X. campestris fermentation it was shown to be possible to model the fermentation using a combination of off-line reference analyses. Mid-infrared off-line monitoring produced a PLS model which could monitor the glucose consumption within the fermenter using the 980 -1200 cm-1 region. The root mean squared error of calibration (RMSEC) of this model was 2.78 g/L over a measured glucose concentration range of 0-35 g/L. A model was also built to monitor the xanthan production of these fermentations using the same region. The RMSEC of this model was 2.78 g/L over a measured glucose concentration range of 0-25 g/L. The error associated with these models are higher than desired because of poor reference analysis as well as difficulties of the overlapping peaks of xanthan and glucose in this region. The Bioinnovel acoustic monitoring probe was first characterised to identify the optimal experimental conditions. Model analyte solutions of agar, starch, glycerol and xanthan were analysed and a relationship between the concentration of the solution and the velocity of the acoustic wave was identified. These velocities were in good agreement with the literature for example pure glycerol’s measured velocity was 1914 ms-1 (Std. dev 2.19 ms-1) in comparison to the literature value of 1904 ms-1. To explore potential combination of acoustic and rheological properties, the rheological characterisation of model xanthan was carried out including viscosity measurements of 0-2% wt./v xanthan solutions. The viscosity of the solutions increases as the concentration increases therefore it may be possible in the future to combine velocity measurements with the viscosity measurements with further experiments. Throughout the experiments with the Bioinnovel probe potential improvements for the probe design were noted. The refractive index probe designed by Stratophase was used to monitor an E. coli fermentation. First the probe was characterised and off-line analysis demonstrated the potential to monitor certain analytes within the fermentation broth such as glucose and biomass. These experiments found the Bragg wavelength shift increased as the concentration of the analytes increased for example the wavelength shift of 2.5 g/L was measured as 5.50 pm and of 15 g/L was measured as 73.41 pm. When the probe was used to analyse the fermentation samples off-line the combination of the changes in the Bragg wavelength (decrease of 66 pm over 12 hours) were as expected after the model solution analysis, the decrease of the glucose concentration playing the largest part in the change in Bragg wavelength. However, on-line analysis proved difficult as the probe fouled due to biomass on the sensor window and the probe itself did not always survive the autoclaving process due to the high temperature and pressure conditions.
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Myint, Myo. "Production d'antibiotiques par des techniques non conventionnelles de fermentation." Toulouse, INSA, 1989. http://www.theses.fr/1989ISAT0033.

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Les pristinamycines sont des antibiotiques issus du metabolisme secondaire de streptomyces pristinaespiralis. Dans un premier temps, l'environnement necessaire a la production en culture sur milieu synthetique, semi-synthetique ou complexe est caracterise. La production des pristinamycines est influencee par les facteurs physico-chimiques tels que le ph et l'oxygene dissous, notamment, qu'il faut reguler tout au cours de la fermentation, par la concentration en phosphate, parametre determinant, qui doit rester inferieure a une valeur seuil. D'autre part, la synthese des antibiotiques est inhibee si la concentration initiale en antibiotiques dans le milieu est superieure a egale a 10% du niveau de production. Dans un deuxieme temps, diverses strategies sont envisagees afin de prolonger la production des pristinamycines et d'augmenter les titres en antibiotique. Dans certaines conditions la production discontinue peut etre menee de maniere repetitive sur pied de cuve. 4 cycles de production sur milieu complexe insoluble et 7 cycles sur milieu synthetique sont rendus possibles. Par une autre approche de fermentation extractive utilisant les systemes biphasiques aqueux, une methode d'extraction des pristinamycines en cours de fermentation a ete mise au point. Le systeme dextrane/polyethyleneglycol/eau est etudie in vitro et optimise notamment par greffage d'acides gras sur le polyethyleneglycol afin d'augmenter le coefficient de partage des pristinamycines. In vivo, la production de pristinamycines en systemes biphasiques aqueux est amelioree d'un facteur 1,5 en milieu complexe semi-soluble et 2,8 en milieu synthetique par rapport aux fermentations discontinues classiques
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Cavaglia, Pietro Julieta. "Monitoring wine fermentation using ATR-MIR spectroscopy and chemometric techniques." Doctoral thesis, Universitat Rovira i Virgili, 2021. http://hdl.handle.net/10803/672472.

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El vi és un dels productes amb valor afegit més apreciats al món i és per això que el control de la producció vinícola ha sigut sempre un tema prioritari per a la majoria dels cellers. La implementació d’anàlisis at-line com són les Tècniques Analítiques de Processos (PAT), no només permet un control del vi acabat si no que també dóna la possibilitat de prendre mesures correctives al llarg del procés evitant així obtenir un producte final defectuós. En aquesta tesi doctoral, es va investigar la possibilitat d’implementar diferents estratègies per controlar i detectar desviacions durant la fermentació alcohòlica utilitzant un equip portable i de resposta ràpida: un equip d’ espectroscòpia en l’infraroig mitjà, en el mode de reflectància total atenuada (ATR-MIR) el qual permet obtenir, en pocs segons, una gran quantitat d’informació sobre el procés de fermentació que es va tractar amb diferents tècniques quimiomètriques. Primer, utilitzant les dades espectrals i la regressió de mínims quadrats parcials, es van predir diferents paràmetres químics durant la fermentació alcohòlica. En segon lloc, es van comparar els espectres de fermentacions control amb fermentacions desviades utilitzant l’anàlisi discriminant per mínims quadrats parcials<br>El vino es uno de los productos con valor añadido más apreciados del mundo y por ello, el control de la producción vinícola ha sido siempre un tema prioritario para la mayoría de bodegas. La implementación de análisis at-line como son las Técnicas Analíticas de Procesos (PAT), no sólo permite un control del vino acabado si no que también brinda la posibilidad de tomar medidas correctivas a lo largo del proceso evitando así obtener un producto final defectuoso. En esta tesis doctoral, se investigó la posibilidad de implementar diferentes estrategias para controlar y detectar desviaciones durante la fermentación alcohólica utilizando un equipo portátil y de respuesta rápida: un equipo de espectroscopia en el infrarrojo medio, en el modo de reflectancia total atenuada (ATR-MIR) el cual permite obtener, en pocos segundos, una gran cantidad de información sobre el proceso de fermentación que se trató con diferentes técnicas quimiométricas. Primero, usando los datos espectrales y la regresión de mínimos cuadrados parciales, se predijeron distintos parámetros químicos durante la fermentación alcohólica. En segundo lugar, se compararon los espectros de fermentaciones control con fermentaciones desviadas utilizando el análisis discriminante por mínimos cuadrados parciales<br>Wine is one of the most appreciated high added-value products in the world and therefore, controlling wine production has always been a priority for most wineries. Implementing at-line analyses such as Process Analytical Technologies (PAT) guidelines, not only enables a control of the final wine but also gives the possibility to apply correcting measures throughout the process, thus avoiding a defective final product. In this doctoral thesis, we investigated the possibility of implementing different strategies to control and detect deviations during wine alcoholic fermentation using a fast and portable equipment: an Attenuated Total Reflectance Mid-Infrared (ATR-MIR) spectrometer which allows obtaining, in a few seconds, a large amount of information about the fermentation process, which was processed with different chemometric techniques. First, using the spectral data and Partial Least Square Regression, different chemical parameters were predicted during alcoholic fermentation. Secondly, we compared the spectra from both Normal Operation Conditions and deviated fermentations using Partial Least Squares Discriminant Analysis. ANOVA–simultaneous component analysis was applied to study the influence of several factors into the variance of the spectra. Multivariate Curve Resolution Alternating Least Squares was used to model both alcoholic and malolactic fermentations. Finally, a PAT methodology
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Torrijos, Michel. "Evaluation des techniques non conventionnelles d'intensification des transferts d'oxygene en fermentation." Toulouse, INSA, 1987. http://www.theses.fr/1987ISAT0020.

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Etude dans le cas particulier de la production de 2,3-butanediol par enterobacter aerogenes. Amelioration du transfert de l'oxygene realisee grace a l'utilisation d'hydroinjecteurs ou de substances capables de vehiculer l'oxygene (n-paraffines et derives fluores)
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Torrijos, Michel. "Evaluation des techniques non conventionnelles d'intensification des transferts d'oxygène en fermentation." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb376103232.

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Ajongwen-Numfor, N. J. "The production of the enzyme dextransucrase by batch and continuous fermentation techniques." Thesis, Aston University, 1988. http://publications.aston.ac.uk/9740/.

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A review of the literature of work carried out on dextransucrase production, purification, immobilization and reactions has been carried out. A brief review has also been made of the literature concerning general enzyme biotechnology and fermentation technology. Fed-batch fermentation of the bacteria Leuconostoc mesenteroides NRRL B512 (F) to produce dextransucrase has formed the major part of this research. Aerobic and anaerobic fermentations have been studied using a 16 litre New Brunswick fermenter which has a 3-12 litre working volume. The initial volume of broth used in the studies was 6 litres. The results of the fed-batch fermentations showed for the first time that yields of dextransucrase are much higher under the anaerobic conditions than during the aerobic fermentations. Dextransucrase containing 300-350 DSU/cm3 of enzyme activity has been obtained during the aerobic fermentations, while in the anaerobic fermentations, enzyme yields containing 450-500 DSU/cm3 have been obtained routinely. The type of yeast extract used in the fermentation medium has been found to have significant effects on enzyme yield. Of the different types studied, the Gistex Standard was found to be the type that favoured the highest enzyme production. Studies have also been carried out on the effect of agitation rate and antifoam on the enzyme production during the anaerobic experiments. Agitation rates of up to 600 rpm were found not to affect the enzyme yield, however, the presence of antifoam in the medium led to a significant reduction in enzyme activity (less than 300 DSU/cm3). Scale-up of the anaerobic fermentations has been performed at up to the 1000 litre level with enzyme yields containing more than 400 DSU/cm3 of activity being produced. Some of the enzyme produced at this scale was used for the first time to produce dextran on an industrial scale via the enzyme route, with up to 99% conversion of sucrose to dextran being obtained. An attempt has been made at continuous dextransucrase production. Cell washout was observed to occur at dilution rates of greater than 0.4 h-1. Dextransucrase containing up to 25 DSU/cm3/h has been produced continuously.
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Chamilothoris, Georges. "Techniques adaptatives pour le suivi et la conduite des processus de fermentation." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb376037946.

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Papadopoulou-Bouraoui, Andri. "Evaluation des mycotoxines dans la bière : présence, devenir et techniques d'analyse." Rennes, Agrocampus, 2005. http://www.theses.fr/2005NSARB168.

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L'objectif de la thèse a été le développement et/ou l'amélioration de méthodes destinées à l'évaluation de la présence des mycotoxines dans les bières européennes, et de suivre le devenir de certaines mycotoxines pendant le processus de fabrication de la bière. Cinq mycotoxines ou groupes de mycotoxines de grande importance pour l'agriculture ont été étudiées : les quatre principales aflatoxines (AFB1 AFG1, AFB2, AFG2) l'Ochratoxine A (OTA), et la Deoxynivalenol (DON), la Zearalenone (ZEA) et les Fumonisines (FBs) B1 et B2 (FB1 et FB2). Les céréales utilisées pour la fabrication de la bière peuvent être contaminées simultanément par plusieurs mycotoxines. C'est pour cette raison qu'un objectif majeur de la thèse a été la mise en place de méthodes permettant la détection simultanée de plusieurs mycotoxines. Au cours de ce travail la détermination simultanée des mycotoxines a porté sur AFs et OTA ainsi que sur FBs et ZEA. De plus, la DON a été déterminée par une méthode immuno-enzymatique (Enzyme Linked Immunosorbent Assay : ELISA) et avec une méthode de chromatographie en Phase gazeuse couplée avec spectrométrie de masse (CPG-SM). Une comparaison de ces méthodes pour la détermination de l'OTA dans le vin est également présentée afin de démontrer l'applicabilité d'une méthode basée sur la purification par immuno-affinité, pour une autre boisson alcoolique susceptible d'être affectée par l'OTA<br>This thesis reports on the quantitative assessment of some of the major mycotoxins (Aflatoxins (AFs) Ochratoxin (OTA) Fumonisis (FBs) Zearalenone (ZEA) and Deoxynivalenol (DON)) in European beers. The simultaneous determination of AFs and OTA was possible through the development of new or improved methods. The pre-column derivatization techniques, bromination and UV-irradiation specific to AFB1 and AFG1 were evaluated and compared. A method allowing the simultaneous determination of FBs and ZEA was also developed. Alternative derivatizatin partners to o-phthaldialdehyde (OPA) for the pre-column derivatization of the FBs were investigated. N-acety-cysteine (N-AC) and thioglycerol (TG) were found to be good alternatives to 2 mercaptoethanol (2-ME) which is toxic and its derivatives are unstable. Don was determined using a screening method. Enzyme-Linked Immunosorbent Assay (ELISA) confirmed by Gas Chromatography-Mass Spectrometry (GC-MS). Incidence rates for AFs and OTA in beer were 0% and 67 % respectively (n=99). Mean contamination levels were 0. 026 ng mL-1 for OTA ranging from &lt;0. 007 to 0. 15 ng mL-1. Statistical analysis showed no significant influence of alcohol content, year of production and fermentation type on OTA content
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Boualem, Mohamed. "Influence des techniques de vinification sur la fermentescibilité malolactique des vins : induction de la fermentation malolactique par enseignement bactérien." Dijon, 1987. http://www.theses.fr/1987DIJOS049.

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Au cours des campagnes de vinification en 1984 et 1985, différentes biomasses bactériennes (leuconostoc oenos) ont été utilisées dans la pratique sur des vins rouges (Pinot noir, Gamay) et des vins blancs (Chardonnay). La réactivation préalable des bactéries lactiques lyophilisées est indispensable avant l'inoculation des vins. Les succès obtenus, surtout en 1985 dans des cas particulièrement difficiles montrent bien l'efficacité de ce procédé pour le déclenchement de la fermentation malolactique. Les supplémentations des vins en autolysat ou broyat de levures peuvent également favoriser la fermentation malolactique. Les acides aminés du vin, plus particulièrement l'arginine, constituent des substrats importants pour la croissance des bactéries lactiques.
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Skidmore, Bradley E. "Syngas Fermentation: Quantification of Assay Techniques, Reaction Kinetics, and Pressure Dependencies of the Clostridial P11 Hydrogenase." Diss., CLICK HERE for online access, 2010. http://contentdm.lib.byu.edu/ETD/image/etd3511.pdf.

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Books on the topic "Fermentation techniques"

1

El-Mansi, Mansi. Fermentation microbiology and biotechnology. 3rd ed. Taylor & Francis/CRC Press, 2012.

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Ajongwen-Numfor, Numfor John. The production of the enzyme dextransucrase by batch and continuous fermentation techniques. Aston University. Department of Chemical Engineering and Applied Chemistry, 1988.

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Di Blasi, Stefano, ed. La ricerca applicata ai vini di qualità. Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.

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This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Florence (DEISTAF, DIPSA, DIBA Departments), SAIFET (University-Polytechnic of the Marches) and DISAABA (University of Sassari). The work offer useful cues for updating the production techniques for quality red wines.
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A, Shukla Abhinav, Etzel Mark Raymond, and Gadam Shishir, eds. Process scale bioseparations for the biopharmaceutical industry. CRC/Taylor & Francis, 2007.

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Nathan, Sivin, and Lu Gwei-djen, eds. Science and civilisation in China. Cambridge University Press, 2000.

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Ling, Wang, ed. Science and civilisation in China. Cambridge University Press, 1988.

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Stonger, Shannon. Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating. Page Street Publishing Company, 2017.

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Traditionally fermented foods: Innovative recipes and old-fashioned techniques for sustainable eating. Page Street Publishing, 2017.

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E. M. T. El-Mansi (Editor), C. F. A. Bryce (Editor), Arnold L. Demain (Editor), and A. R. Allman (Editor), eds. Fermentation Microbiology and Biotechnology, Second Edition (No Series). 2nd ed. CRC, 2006.

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Katz, Sandor Ellix. Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World. Chelsea Green Publishing, 2021.

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Book chapters on the topic "Fermentation techniques"

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Gallo, Mariangela, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, and Antonio Bevilacqua. "Novel Microbial Immobilization Techniques." In Novel Food Fermentation Technologies. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42457-6_3.

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Alonso, Saúl. "Novel Preservation Techniques for Microbial Cultures." In Novel Food Fermentation Technologies. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42457-6_2.

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Gómez-Mascaraque, Laura G., Bojana Balanč, Verica Djordjević, Branko Bugarski, and Kata Trifković. "Encapsulation Techniques for Food Purposes." In Encapsulation in Food Processing and Fermentation. CRC Press, 2022. http://dx.doi.org/10.1201/9780429324918-3.

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Sharma, Shivani, Arindam Kuila, and Vinay Sharma. "Sterilization Techniques used in Fermentation Processes." In Principles and Applications of Fermentation Technology. John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119460381.ch3.

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Zagorec, Monique, Stéphanie Chaillou, Marie Christine Champomier-Vergès, and Anne-Marie Crutz-Le Coq. "Role of Bacterial ‘Omics’ in Food Fermentation." In Molecular Techniques in the Microbial Ecology of Fermented Foods. Springer New York, 2008. http://dx.doi.org/10.1007/978-0-387-74520-6_11.

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Ceccato-Antonini, Sandra Regina. "Microbiological Techniques and Methods for the Assessment of Microbial Contamination." In Microbiology of Ethanol Fermentation in Sugarcane Biofuels. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-12292-7_6.

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Ławryńczuk, Maciej. "Neural Modelling of a Yeast Fermentation Process Using Extreme Learning Machines." In Challenges in Automation, Robotics and Measurement Techniques. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-29357-8_2.

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da Costa, Aline C., and Rubens Maciel Filho. "Evaluation of Optimization Techniques for an Extractive Alcoholic Fermentation Process." In Proceedings of the Twenty-Fifth Symposium on Biotechnology for Fuels and Chemicals Held May 4–7, 2003, in Breckenridge, CO. Humana Press, 2004. http://dx.doi.org/10.1007/978-1-59259-837-3_41.

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Sulieman, Abdel Moneim Elhadi. "Fermentation Techniques Used to Enhance the Quality of Halal Food Products." In Halal and Kosher Food. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-41459-6_13.

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Saucedo, V. M., B. Eikens, and M. N. Karim. "Identification Techniques for a Recombinant Fed-Batch Fermentation for Ethanol Production." In Advances in Bioprocess Engineering. Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-017-0641-4_38.

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Conference papers on the topic "Fermentation techniques"

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Okafor, Paul, Zahed Siddique, and Talayeh Razzaghi. "Monitoring Recombinant Protein Titer in Escherichia Coli Fermentations Using Filtering Techniques." In 2024 IEEE International Conference on Big Data (BigData). IEEE, 2024. https://doi.org/10.1109/bigdata62323.2024.10825943.

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Tham, M. T., G. A. Montague, and A. J. Morris. "Application of On-Line Estimation Techniques to Fermentation Processes." In 1988 American Control Conference. IEEE, 1988. http://dx.doi.org/10.23919/acc.1988.4789890.

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Fakharudin, Abdul Sahli, Abdullah Embong, Roslina Abdul Hamid, et al. "Optimisation of fermentation process using data mining techniques for small-medium industry." In 2007 International Conference on Intelligent and Advanced Systems (ICIAS). IEEE, 2007. http://dx.doi.org/10.1109/icias.2007.4658389.

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Jalel, Leigh, Fiacco, and Leigh. "Modelling and control of the fed batch fermentation process using statistical techniques." In Proceedings of IEEE International Conference on Control and Applications CCA-94. IEEE, 1994. http://dx.doi.org/10.1109/cca.1994.381282.

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Parra, Pablo, Teddy Negrete, Jorge Llaguno, and Nino Vega. "Computer Vision Techniques Applied in the Estimation of the Cocoa Beans Fermentation Grade." In 2018 IEEE ANDESCON. IEEE, 2018. http://dx.doi.org/10.1109/andescon.2018.8564569.

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Chen, Xing, Li Cao, Pan Song, Suyi Zhang, Defu Xu, and Lihui Peng. "Computer Vision Based Measurement of Yellow Water Transparency in Fermentation of Chinese Baijiu Brewing Process." In 2023 IEEE International Conference on Imaging Systems and Techniques (IST). IEEE, 2023. http://dx.doi.org/10.1109/ist59124.2023.10355663.

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Šćekić, Luka, and Suzana Dimitrijević-Branković. "Effects of probiotic yeast application on the fermentation of wort." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24020s.

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The application of probiotic microorganisms in the food industry is becoming increasingly significant due to their numerous beneficial effects on human health, including the potential to enhance the functional characteristics of products. In this study, the impact of the probiotic yeast Saccharomyces cerevisiae var. boulardii on the fermentation process of beer wort was examined, with this yeast being compared to traditional brewing yeasts such as Saccharomyces cerevisiae (AEB®, Italy). The wort used in the experiment originated from standard industrial production, while fermentation was carried out under strictly controlled laboratory conditions. The growth of microorganisms during fermentation was monitored using standard microbiological techniques, and physicochemical characteristics, including density, pH value, and extract concentration, were measured during key phases of the process. The obtained findings open up possibilities for the development of innovative functional beers with probiotic properties, which could enhance the nutritional value and market appeal of the product.
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Asryan, V. R. "BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.381-384.

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This article provides an overview of the role of biotechnology in the production of functional foods. It examines the use of bioactive ingredients, processing and fermentation techniques, and examples of functional products created using modern biotechnology technologies. The benefits of such products for health and nutrition are analyzed, as well as the prospects for the development of this area in the food industry.
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Díaz Jácome, Alfredo, and Marco Sanjuan. "Fuzzy Modeling of a Nonlinear Continuous Fermentation Bioreactor for Ethanol Production." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-88926.

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Ethanol production from glucose was analyzed implementing fuzzy techniques to investigate and model the nonlinear behavior of the process. The model simulated involves the basic equations of a chemostat including the dependence of kinetics parameters on temperature and mass transfer of oxygen. For the identification of nonlinearities. Steady-state values for inlet temperature, the flow of refrigerant and the initial concentration of substrate are 25 ° C, 18 L / h and 60 g / L glucose, respectively. The implementation of the Fuzzy Inference System (FIS) was based on a Mamdani inference engine, and also that the defuzzification method implemented was centroid and the weight of the trapeziums describing the output from 15 to 30 g/L affects considerably. After evaluating and comparing the results of the simulation with FIS results, and calculating the correlation between Predicted and Expected values, it is concluded that correlation factor for the entire simulation and FIS was around 0.9. The lack of fitness is evaluated and analyzed after the comparison of results.
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Jones, Matthew R., Vladimir P. Solovjov, and Brent W. Webb. "Investigation of Various Source Models in the Diffusion Approximation." In ASME 2003 Heat Transfer Summer Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/ht2003-47346.

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Applications involving foams in industrial processes are widespread. Foams are encountered in enhanced oil recovery and drilling operations, in the production of cosmetics, in the production of food and in the development of new insulation and construction materials. Often the development of foam is a desired outcome. However, in applications such as glass melting or fermentation processes, foam layers act as barriers to heat and mass transfer, and the presence of foam is undesirable. Due to their widespread use and importance, techniques for characterizing foams are of interest. A technique known as diffusing-wave spectroscopy has shown promise as a method for determining the radiative properties of foam. Relationships between measurable quantities and the radiative properties of the foam are derived using the diffusion approximation to the radiative transfer equation. The objective of this paper is to investigate the use of various models for the source term in the diffusion approximation. The diffusion model is validated by comparison with a Monte Carlo simulation for one case.
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Reports on the topic "Fermentation techniques"

1

de Vrije, Truus, and Pieternel A. M. Claassen. Production of butanol and hydrogen by fermentation techniques using steam treated municipal solid wastes : EU BESTF2 MSWBH. Wageningen Food & Biobased Research, 2018. http://dx.doi.org/10.18174/463764.

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Phisalaphong, Muenduen. Development of cell carrier for improved productivity of continuous ethanol fermentation by Saccharomyces cerevisiae. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.51.

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The production of a renewable energy from biomass, such as ethanol by fermentation, has received special attention as a consequence of the world energy crisis. Nowadays, gasohol E-10, a mixture of 10% ethanol and 90% gasoline has been widely used in vehicles in Thailand and there is an attempt to promote the use of E-20 or E-85 in the vehicles in the near future. Ethanol fermentation by conventional batch suffers from various constrains such as, low cell density and rather time consuming. Although continuous fermentation by suspended cell culture can be used to speed up the process, it is more difficult to operate and maintain it free of microbial contamination. Immobilized cell technology has been suggested as an effective mean for improved fermentation. The immobilization of cells leads to a high productivity, and good operational stability. The main advantages in the use of immobilized cells in comparison with suspended cells are the retention in a reactor of higher cell concentration, protection of cells against toxic substances and elimination of costly processes of cell recovery and cell recycle. However, the major problems of using immobilization technique in industrial scale are mass transfer limitation and instability in long term operation. For improved performance of immobilized cell carriers, three new types of the cell carriers for ethanol fermentation were developed in the current study, namely, 1) Loofa reinforced alginate carriers 2) Alumina doped alginate gel carrier and 3) Thin shell silk cocoon. These cell carriers were applied for the immobilization of Saccharomyces cerevisiae M30 in ethanol fermentation using sugar cane molasses as a C-source. The developed cell carriers provided many advantage characteristics such as, good mechanical strength, high stability and high immobilization yield. The ethanol productivities of 1.3-1.5 and 8.0-19.0 g/(L h) were achieved by using the immobilized cultures in batch and continuous modes of operation, respectively. The ethanol fermentations in a continuous packed-bed reactor using the immobilized cultures worked efficiently and were stable over 30 days. The results demonstrated the potential use of the cell carriers in an ethanol fermentation system for a long period of time. In extending this work, biomaterial development and characterization for tissue engineering and membrane separation were carried out. Based on this research, we can produce 8 international research articles, 2 Thai patents, 4 international conference proceedings, 3 national conference proceedings and support research activities for 7 master degree students and 1 doctoral degree student.
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