Relevant bibliographies by topics / Fermenting

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fermenting'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Fermenting.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Fermenting"

1

Tadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu, and Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence." International Journal of Food Science 2019 (July 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.

Full text
Abstract:
Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.
APA, Harvard, Vancouver, ISO, and other styles
2

Ash, Caroline. "Fermenting coevolution." Science 369, no. 6505 (August 13, 2020): 784.1–785. http://dx.doi.org/10.1126/science.369.6505.784-a.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Gallagher, James. "Fermenting change." Nature Energy 3, no. 6 (June 2018): 449. http://dx.doi.org/10.1038/s41560-018-0188-y.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Bala, Kumud, Ridhima Wadhwa, and Rachana Bohra. "“ISOLATION AND CHARACTERIZATION OF LACTOSE AND NON- LACTOSE FERMENTING BACTERIA FROM TERTIARY CARE HOSPITAL AND THEIR ANTIMICROBIAL SUSCEPTIBILITY TEST”." Asian Journal of Pharmaceutical and Clinical Research 10, no. 2 (February 1, 2017): 201. http://dx.doi.org/10.22159/ajpcr.2017.v10i2.15186.

Full text
Abstract:
Objective: The purpose of the present study was to identify the fermenting and non-fermenting gram negative bacteria from the tertiary care hospital.Methods: The conventional method of identification by biochemical analysis and antibiotic susceptibility test was performed by Kirby-Bauer disc diffusion method. Furthermore, analysis of microbes was done by Vitek-2.Results: 424strains of lactose fermenting and non-lactose fermenting gram negative bacilli were isolated from 3097 clinical samples. From the total lactose fermenting bacteria Escherichia coli was the predominant isolate accounting for 50.94% specimens, followed by Klebsiella pneumonia 27.59% and Enterobacter 0.47%. From the total non-lactose fermenting gram negative bacilli Acinetobacter baumannii was the predominant isolate accounting for 12.73% specimens followed by Pseudomonas aeroginosa 6.13%, other isolates were Stenotrophomonas maltophilia 1.17% , Burkholderia cepacia 0.94%. In the present study male were more infected than female. The study also showed that lactose fermenting bacteria were more infectious than non lactose-fermenting bacteria and isolates were from urine samples.Conclusion: Both Non-Lactose Fermenting Gram Negative Bacilli and Lactose Fermenting Gram Negative Bacilli were found to be major contaminants, and are important pathogenic bacteria causing wide range of infections in the tertiary care hospital.Keywords: Lactose fermenting gram negative bacteria, Vitek-2, Tertiary Care Hospital, Kirby-Bauer Disc Diffusion, Lactose non-fermenting gram negative bacteria
APA, Harvard, Vancouver, ISO, and other styles
5

Nwankwo, Donald, Edith Anadu, and Ralph Usoro. "Cassava-fermenting organisms." MIRCEN Journal of Applied Microbiology and Biotechnology 5, no. 2 (June 1989): 169–79. http://dx.doi.org/10.1007/bf01741840.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Liu, Fenghong, Xianhao Cheng, Jing Miu, Xiaotong Cui, Xiaojuan Gao, and Kun Cheng. "Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme." E3S Web of Conferences 251 (2021): 02032. http://dx.doi.org/10.1051/e3sconf/202125102032.

Full text
Abstract:
In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.
APA, Harvard, Vancouver, ISO, and other styles
7

Kaiser, J. "NIH Overhaul Still Fermenting." Science 309, no. 5740 (September 2, 2005): 1471c. http://dx.doi.org/10.1126/science.309.5740.1471c.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Speers, R. A., and Scott Stokes. "Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer." Journal of the Institute of Brewing 115, no. 2 (2009): 148–50. http://dx.doi.org/10.1002/j.2050-0416.2009.tb00360.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Laplace, J. M., J. P. Delgenes, R. Moletta, and J. M. Navarro. "Alcoholic glucose and xylose fermentations by the coculture process: compatibility and typing of associated strains." Canadian Journal of Microbiology 38, no. 7 (July 1, 1992): 654–58. http://dx.doi.org/10.1139/m92-106.

Full text
Abstract:
As part of the simultaneous fermentation of both glucose and xylose to ethanol by a coculture process, compatibilities between xylose-fermenting yeasts and glucose-fermenting species were investigated. Among the Saccharomyces species tested, none inhibited growth of the xylose-fermenting yeasts. By contrast, many xylose-fermenting yeasts, among the 11 tested, exerted an inhibitory effect on growth of the selected Saccharomyces species. Killer character was demonstrated in three strains of Pichia stipitis. Such strains, despite their high fermentative performances, cannot be used to ferment D-xylose in association with the selected Saccharomyces species. From compatibility tests between xylose-fermenting yeasts and Saccharomyces species, pairs of microorganisms suitable for simultaneous xylose and glucose fermentations by coculture are proposed. Strains associated in the coculture process are distinguished by their resistance to mitochondrial inhibitors. The xylose-fermenting yeasts are able to grow on media containing erythromycin (1 g/L) or diuron (50 mg/L), whereas the Saccharomyces species are inhibited by these mitochondrial inhibitors. Key words: killer character, erythromycin resistance, diuron resistance, Pichia stipitis.
APA, Harvard, Vancouver, ISO, and other styles
10

McDonough, Patrick L., Sang J. Shin, and Donald H. Lein. "Diagnostic and Public Health Dilemma of Lactose-Fermenting Salmonella enterica Serotype Typhimurium in Cattle in the Northeastern United States." Journal of Clinical Microbiology 38, no. 3 (2000): 1221–26. http://dx.doi.org/10.1128/jcm.38.3.1221-1226.2000.

Full text
Abstract:
The presence of lactose-fermenting Salmonella strains in clinical case materials presented to microbiology laboratories presents problems in detection and identification. Failure to detect these strains also presents a public health problem. The laboratory methods used in detecting lactose-fermenting Salmonella enterica serotype Typhimurium from six outbreaks of salmonellosis in veal calves are described. Each outbreak was caused by a multiply-resistant and lactose-fermenting strain of S. enterica serotype Typhimurium. The use of Levine eosin-methylene blue agar in combination with screening of suspect colonies for C8 esterase enzyme and inoculation of colonies into sulfide-indole-motility medium for hydrogen sulfide production was particularly effective for their detection. A hypothesis for the creation of lactose-fermenting salmonellae in the environment is presented. It is proposed that the environment and husbandry practices of veal-raising barns provide a unique niche in which lactose-fermenting salmonellae may arise.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Fermenting"

1

Zhao, Guoqun. "Preservation and utilization of malolactic fermenting lactic acid bacteria." Thesis, Swansea University, 2004. https://cronfa.swan.ac.uk/Record/cronfa43164.

Full text
Abstract:
Malolactic fermentation (MLF) is an important process in the wine production. MLF results from the metabolism of certain lactic acid bacteria (LAB) and consists in the conversion of malate to lactate and CO2. Except deacidification, MLF can improve the quality and microbiological stability of the wines. The aim of this project was to investigate the preservation and utilization of the LAB with particular reference to the MLF. In order to measure the effect of various preservation methods and their productivity, an assay of cell vitality was developed. This measured the capacity to overcome and recover from freezing and freeze-drying. It was shown that this method was easily used and reliable. The effect of cultural conditions on the cryotolerance and vitality of the LAB was investigated, including: (1) the growth phase, (2) the growth temperature, (3) the medium pH, (4) composition of the medium, and (5) preincubation conditions. The optimal cultural conditions to obtain higher vitality after freezing varied with the species of LAB. When the pH of culture medium was controlled at pH 5 the LAB attained the highest vitality after freezing. When L. plantarum was preincubated in 5g/l yeast extract solution at 25°C for 1 hour, the survival rate of L. plantarum greatly increased, from 5.2% to 46.5%. The conditions of freeze-drying of the LAB were investigated. It was found that 4% yeast extract was the most effective protectant for L. plantarum and L. brevis and 5% glutamate were the best protectant for O. oeni. When the LAB was frozen quickly at -65°C, the vitality obtained was higher than those frozen slowly at -20°C after freeze-drying. Another factor to be considered important was ethanol tolerance when the freeze-dried malolactic bacteria were used in wines. Among the suspension media tested, 5% glutamate and 10% sucrose were the best for freeze-dried L. brevis and O. oeni respectively to obtain high vitality in high ethanol solutions. These studies showed that there were no consistent underlying processes that could be easily identified and that preservation was a species specific, multifactorial process. The MLF was then investigated further by studying the effect of wine components on the batch MLF of L. brevis and O. oeni using a defined synthetic wine. This uniquely allowed a systematic study of the MLF in high alcohol environments. Alcohol tolerance was dependent on temperature and important fermentation intermediates such as citrate, pyruvate and malate. Malolactic fermentations were inhibited when glucose concentration was 2 g/1 to 6 g/1. The inhibition to MLF of O. oeni caused by glucose was relieved when fructose was present. Nutritional status was also an important factor that affected the MLF, when the synthetic wine did not contain added yeast extract, malic acid degradation of L brevis and O. oeni was low (6.1% and 54.3% respectively). Rapid and continuous malolactic fermentation was achieved in the membrane bioreactor (MBR) with high cell density of O. oeni (greater than 108CFU/ml). More than 95% degradation of malic acid in the synthetic wine was obtained at 0.48 1/h of flow rate and 10.4 h residence time. High ethanol concentration of wine was main factor that caused the loss in malic acid degrading activity of O. oeni in the MBR. The poor nutritional condition of wine was not the main factor causing loss in the stability of malic acid degrading activity of O. oeni. The shear stress had little influence on the malic acid degradation of O. oeni under the conditions investigated. Ethanol stress adaptation could improve the stability of malic acid degrading activity of O. oeni in the MBR.
APA, Harvard, Vancouver, ISO, and other styles
2

Unal, M. Umit. "Anaerobic digestion : effect of carbon source on batch kinetics." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308104.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sancho-Rosi, Nicholas. "The Fermenting Assemblage| Finding Latent Potential for Change in Emergent Process." Thesis, Clark University, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10846281.

Full text
Abstract:

Chapter One of this thesis focuses on critiques of modernity and capitalism, both of which are deeply implicated in the advent of the Anthropocene. Drawing from Bruno Latour, Anna L. Tsing, Caroline Levine, and Adam Seligman, I examine the sincere drive to ?purify? the world of its entangled networks. I then consider Francois Jullien?s critique of the Western ?cult of action,? discussing it alongside Latour?s critique of modern temporality and Tsing?s critique of progress. Finally, I read David Mitchell?s novel, Ghostwritten, in the context of this discussion. In the second chapter I discuss how Latour, Tsing, and Jullien ask us to turn our attention to the entangled world, rather than striving to purify it. I present a metaphor of fermentation in order to consider how we rely on natural processes to bring about change rather than individual will. This alternate form of action relies on the propensity for transformation already latent in an assemblage. I end with a discussion of Ursula Le Guin?s Earthsea Cycle, arguing that the Immanent Grove and the Master Patterner illustrate this amodern form of action.

APA, Harvard, Vancouver, ISO, and other styles
4

Flodin, Jessica. "Validation of Steins/Arla Foods method for lactate fermenting clostridia in milk." Thesis, Uppsala University, Department of Medical Biochemistry and Microbiology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-109248.

Full text
Abstract:

One of the most serious and economically important defects caused by clostridia in milk products is the late blowing of semi-hard cheeses.

Clostridia occur naturally in soil and can contaminate milk through crops contaminated by dung and soil followed by a less successful silage process, that give them opportunity to grow unaerobically. When anaerobic conditions occur, such as storage of semi-hard cheese, they ferment lactic acid to butyric acid and the gases CO2 and H2.

At the fusion of Arla and MD Foods, a series of changes were conducted on the MPN method for lactic acid fermentation for clostridia in milk. These changes resulted in an increased accuracy due to an increased number of test tubes and the change of media from MRCM to BBB, Bryant & Burkey Broth, that was thought to be more selective for Cl. tyrobutyricum, the organism mostly found in hard cheese. When the number of dairy farmers that were given quality reduction fines increased, the new method was suspected and a validation was conducted.

The validation included inoculation of different clostridia and bacillus strains into BBB substrate and enzymatic testing of positive samples with Rapid ID 32A. The inoculation result showed that almost all tested different clostridia strains could grow in BBB substrate.

Test on BBB positive tubes with Rapid ID 32A resulted in 95% clostridia of which 70% was Cl. tyrobutyricum. These results correlated well with earlier studies on MRCM substrate and the increase in quality reduction fines probably depended on the larger number of test tubes used in the new method rather than the change of substrate.


Clostridier eller främst Cl. tyrobutyricum är den art som i de flesta fall orsakar feljästa ellersönderjästa ostar, vilket är ett välkänt problem inom mejeriindustrin. Clostridiesporer finns naturligt i jord och hamnar i mjölkråvaran via gröda som kontaminerats med gödsel och jord och som tillsammans med en mindre lyckad ensileringsprocess gör att clostridierna växer till. När anaeroba förhållanden uppstår, såsom vid lagring av hårdost, förjäser clostridierna laktat och smörsyra varvid vätgas och koldioxid bildas.

I samband med fusionen av Arla/MD Foods, genomfördes metodförändringar för MPN-metoden för laktatjäsande clostridier i mjölk, som används inom mjölkbedömningen. Dessa förändringar innebar en skärpning i noggrannheten genom att man ökade antal rör, samt ett substratbyte från MRCM till BBB, Bryant & Burkey Broth, som ansågs mer gynnsamt för Cl. tyrobutyricum.

Då antalet mjölkproducenter som fick kvalitetsavdrag ökade, riktades misstankar mot den nya metoden och en validering genomfördes.

Resultatet av valideringen, som innebar ympning av renkulturer, utodling av positiva rör med efterföljande typning, visade att de flesta av de tillsatta stammarna av clostridier hade förmågan att ge ett positivt utslag vid tillsats av renkulturer. Utodling och typning av positiva rör visade att ca 70 % av de positiva utslagen innehöll Cl. tyrobutyricum och hela 95 % någon clostridieart. Dessa resultat korrelerar med tidigare studier på MRCM-substrat och ökningen av positiva utslag berodde troligtvis på det ökade antalet rör som den nya metoden innebar.

APA, Harvard, Vancouver, ISO, and other styles
5

Rosser, Tracy. "Pathogenic potential of Escherichia coli O26 and sorbitol-fermenting Escherichia coli O157:NM." Thesis, University of Edinburgh, 2010. http://hdl.handle.net/1842/4427.

Full text
Abstract:
Verocytotoxin-producing Escherichia coli (VTEC) are important human pathogens that may cause diarrhoea, haemorrhagic colitis and haemolytic uremic syndrome (HUS). Worldwide, non-sorbitol-fermenting (NSF) VTEC O157:H7 is the most common serogroup associated with HUS but several non-O157:H7 serogroups have emerged as causes of this disease. This research investigated the pathogenic potential of two non-O157:H7 serogroups: O26 and sorbitol-fermenting (SF) O157:NM. While VTEC O26 have emerged as a significant cause of HUS in continental Europe, human infections associated with this pathogen are uncommon in Scotland and generally only result in simple diarrhoea. The study characterised E. coli O26 isolates recovered from human infections in Europe and Scotland and isolates collected from Scottish cattle with the objectives to identify factors which may allow strains to cause more serious clinical disease and to investigate the potential of bovine VTEC O26 in Scotland to cause human infection. MLST analysis of housekeeping genes found little genetic variation in the genomic ‘backbone’ among the vast majority of E. coli O26 isolates. The gene for verocytotoxin 2 (vtx2) alone was carried by VTEC O26 isolates recovered from patients in continental Europe but was found in no Scottish human isolate, where the majority of isolates did not harbour a vtx gene. It was demonstrated that among the European VTEC O26 human isolates, 67% carried a specific allele within the promoter region for LEE1 and 87% harboured the tccP2 gene. In contrast, no Scottish VTEC O26 human isolate carried this allele or the tccP2 gene. The impact these genotypic characteristics have on the pathogenic potential of a strain remains uncertain. There were no clear differences in verocytotoxin titres, levels of LEEencoded protein secretion or levels of adherence to Caco-2 cells between VTEC O26 isolates recovered from human infections of varying severity. However, levels of LEE-encoded protein secretion from cattle isolates were generally higher than those from many of the human isolates. The differences in pathogenic potential between isolates are likely to be due to horizontally acquired DNA, including vtx2 carriage and the O-island-phage-associated effector protein repertoire. Further work is required to determine if the differences identified may also impact on shedding levels from cattle and therefore the likelihood of transmission to humans. Since 1988, SF VTEC O157:NM strains have emerged and have been associated with a higher incidence of progression to HUS than NSF VTEC O157:H7. This study investigated bacterial factors that may account for the increased pathogenic potential of SF VTEC O157:NM. While no evidence of toxin or toxin expression differences between the two VTEC O157 groups was found, the SF VTEC O157:NM strains adhered at significantly higher levels to a human colonic cell line. Under the conditions tested, curli were shown to be the main factor responsible for the increased adherence to Caco-2 cells. The capacity of SF VTEC O157:NM strains to express curli at 37C may have relevance to the epidemiology of human infections as curliated strains could promote higher levels of colonization and inflammation in the human intestine. In turn this could lead to increased toxin exposure and an increased likelihood of progression to HUS.
APA, Harvard, Vancouver, ISO, and other styles
6

Hoang, Phuong Ha, Thi Ngoc Mai Cung, Thi Minh Nguyen, Thi Lien Do, Lan Phuong Do, and Thi Nhi Cong Le. "Isolation and selection of probiotic bacteria capable of forming biofilm for fermenting soybean meal." Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A32723.

Full text
Abstract:
Soybean meal (SBM) is residua product after oil extraction, the SBM with 48% protein is used for poultry, cattle. The SBM contains significant amount of anti-nutritional factors. Degradation of most antigenic proteins and protease inhibitors in SBM fermented by fungal, yeast and bacterial strains. Soybean fermented products are used as feed for livestock or aquaculture. Recently, biofilm forming microorganisms were broadly applied for fermentation process using substrates such as rice bran, corn, soybean meal ... to produce probiotics. In this study, we isolated and selected beneficial microbial strains that are capable of well biofilm forming, produce digestive enzymes and resist pathogenic microorganisms to ferment of soybean meal. The result showed that, four microorganism strains including NA5.3; TB2.1; TB4.3 TB4.4 had ability of forming higher biofilm, producing digestive enzymes such as amylase, protease and cellulose. Among them, NA5.3 and TB 4.4 strains had anti-pathogenic bacteria capacity such as Vibrio parahaemolyticus; Enterococcus faecalis; Bacillus cereus and Escherichia coli. Four selected strains were checked effection of pH, temperature, NaCl and bile salt concentration to their biofilm formation. The result indicated suitable conditions for forming biofilm at pH 6-8 range; temperature range 30-37°C; NaCl concentration of 0-3%, bile salt concentration of 0.5-2%. The selected strains grew well during solid fermentation process, achieved 1011 CFU/gram.
Khô đậu nành là sản phẩm còn lại từ quá trình ép dầu chứa tới 48% protein thô và thường được sử dụng làm thức ăn cho gia cầm, gia súc. Nhưng trong khô đậu nành còn chứa một lượng đáng kể một số chất ức chế dinh dưỡng, các chất ức chế này lại được phân hủy bởi quá trình lên men nhờ một số loài vi khuẩn, nấm mốc hay nấm men. Sản phẩm lên men khô đậu tương được sử dụng làm thức ăn cho gia cầm, gia súc hay nuôi trồng thủy sản. Trong những năm gần đây, các vi sinh vật tạo màng sinh học đã được ứng dụng để lên men các cơ chất như cám gạo, ngô, khô đậu nành… tạo sản phẩm probiotics. Trong nghiên cứu này, chúng tôi đã phân lập và tuyển chọn một số vi sinh vật có lợi tạo màng sinh học cao, sinh các enzyme tiêu hóa và kháng lại một số vi khuẩn gây bệnh cho mục đích lên men khô đậu nành. Kết quả đã lựa chọn được 4 chủng vi khuẩn NA5.3; TB2.1; TB4.3 TB4.4 có khả năng tạo màng sinh học cao, sinh các enzyme như amylase, protease và cellulose.Trong đó,hai chủng NA5.3 và TB4.4 có khả năng kháng lại một số vi khuẩn gây bệnh như Vibrio parahaemolyticus; Enterococcus faecalis; Bacillus cereus và Escherichia coli. Bốn chủng vi khuẩn lựa chọn được nghiên cứu ảnh hưởng của các điều kiện lên khả năng tạo màng sinh học của chúng, chúng thích hợp ở pH 6-8; nhiệt độ 30-37°C; NaCl 0-3%, muối mật 0,5-2%. Sử dụng các chủng vi khuẩn này cho quá trình lên men rắn khô đậu tương, mật độ vi khuẩn sau khi lên men đạt 1011 CFU/gram.
APA, Harvard, Vancouver, ISO, and other styles
7

Bobillo, Mercedes. "Effect of salt and aeration on acid production by Lactobacillus plantarum isolated from fermenting olive brine." Thesis, Oxford Brookes University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292251.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Kam, Ho-ching, and 金可澄. "Fermenting tradition : soy sauce making in Hong Kong with Kowloon Soy Ltd as a case study." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/193008.

Full text
Abstract:
This dissertation focuses on identifying the heritage significances of the soy sauce made by Kowloon Soy Company Limited using the traditional sun-dried method in order to help preserve this time-honored practice that has become a rare sight in Hong Kong. The development of Kowloon Soy Company Limited is closely associated with the urbanization of Hong Kong. It represents how local traditional businesses are struggling to survive. Heritage conservation is about managing the change. Therefore, using Kowloon Soy Company Limited as a case study, this dissertation aims to identify the heritage significance of soy sauce production in Hong Kong in order to provide the groundwork for future exploration of ways to sustain the industry. It covers the history of Kowloon Soy Company Limited as well as its production of the soy sauce, how is it perceived and preservation challenges. The dissertation ends with a discussion on the contradiction of conserving the intangible cultural heritage – the question is whether an intangible cultural heritage, which is a living heritage, should be left to its natural development and demise without intervention? If not, then how should conservation be carried out?
published_or_final_version
Conservation
Master
Master of Science in Conservation
APA, Harvard, Vancouver, ISO, and other styles
9

Cathcart, Declan P. "Purification, characterization and molecular analysis of plantaricin S, a two-peptide bacteriocin from olive-fermenting Lactobacillus plantarum strains." Thesis, Cranfield University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318325.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Gano, Jacqueline Maxine. "Amino Acid-Fermenting Bacteria from the Rumen of Dairy Cattle - Enrichment, Isolation, Characterization, and Interaction with Entodinium caudatum." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1374146958.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Fermenting"

1

Harmon, Wardeh. The complete idiot's guide to fermenting foods. New York: Alpha Books, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Andrew, Boyd. Fermenting elements: The labour colleges in Ireland, 1924-1964. Belfast: Donaldson Archives, 1999.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Appraisals versus introspections: An ethical perspective on fermenting Nepali media. Kathmandu: Readmore Publishers & Distributors, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Iverson, Jon. Home winemaking, step-by-step: A guide to fermenting wine grapes. 4th ed. Medford, Or: Stonemark Pub. Co., 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Iverson, Jon. Home winemaking, step-by-step: A guide to fermenting wine grapes. 4th ed. Medford, Or: Stonemark Pub. Co., 2009.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Iverson, Jon. Home winemaking, step-by-step: A guide to fermenting wine grapes. 3rd ed. Medford, OR: Stonemark Pub. Co., 2000.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Home winemaking, step-by-step: A guide to fermenting vinifera grapes. Medford, OR: Stonemark Pub. Co., 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Breithaupt, Gerald O. Evangelical church administration: A disciplined concept for fermenting spiritual creativity in the local parish. [Philadelphia, Penn.]: Xlibris, 2001.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bobillo, Mercedes. Effects of salt and aeration on acid production by lactobacillus plantarum isolated from fermenting olive brine. Oxford: Oxford Polytechnic, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Ruppenthal, R. J. Fresh food from small spaces: The square-inch gardener's guide to year-round growing, fermenting, and sprouting. White River Junction, VT: Chelsea Green Pub. Co., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Fermenting"

1

Worden, Robert. "Fermenting and Distilling." In Z User Workshop, Cambridge 1994, 1–6. London: Springer London, 1994. http://dx.doi.org/10.1007/978-1-4471-3452-7_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Mosher, Michael, and Kenneth Trantham. "Cooling and Fermenting." In Brewing Science: A Multidisciplinary Approach, 263–312. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-46394-0_9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Mosher, Michael, and Kenneth Trantham. "Cooling and Fermenting." In Brewing Science: A Multidisciplinary Approach, 277–326. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73419-0_9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Hoholm, Thomas. "Fermenting Fish: Innovation in Practice." In The Contrary Forces of Innovation, 94–218. London: Palgrave Macmillan UK, 2011. http://dx.doi.org/10.1057/9780230302082_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Medina, Angela M. Coral, and John P. Morrissey. "Fermentation: Fermenting Flavours with Yeast." In Handbook of Molecular Gastronomy, 327–31. First edition. | Boca Raton: CRC Press, 2021.: CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-48.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Dien, Bruce S., Cletus George Kurtzman, Badal C. Saha, and Rodney J. Bothast. "Screening for L-Arabinose Fermenting Yeasts." In Seventeenth Symposium on Biotechnology for Fuels and Chemicals, 233–42. Totowa, NJ: Humana Press, 1996. http://dx.doi.org/10.1007/978-1-4612-0223-3_21.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Karch, Helge, Andrea Ammon, Phillip I. Tarr, and Martina Bielaszewska. "Sorbitol-Fermenting Enterohemorrhagic Escherichia coli O157:H-." In Population Genetics of Bacteria, 273–85. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555817114.ch16.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Behera, Shuvashish, Nilesh Kumar Sharma, and Sachin Kumar. "Prospects of Solvent Tolerance in Butanol Fermenting Bacteria." In Biofuel and Biorefinery Technologies, 249–64. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-67678-4_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Yoshida, Satoshi, and Hiroyuki Yoshimoto. "Nutrient Stress Responses of the Bottom-Fermenting Yeast." In Stress Biology of Yeasts and Fungi, 123–36. Tokyo: Springer Japan, 2015. http://dx.doi.org/10.1007/978-4-431-55248-2_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Lawford, Hugh G., Joyce D. Rousseau, Ali Mohagheghi, and James D. McMillan. "Continuous Culture Studies of Xylose-Fermenting Zymomonas mobilis." In Biotechnology for Fuels and Chemicals, 353–67. Totowa, NJ: Humana Press, 1998. http://dx.doi.org/10.1007/978-1-4612-1814-2_34.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Fermenting"

1

Meironke, Heiko, Janusz A. Szymczyk, and Alfred Leder. "Thermofluiddynamics Inside Industrial Cylindroconical Fermenting Tank." In 36th AIAA Fluid Dynamics Conference and Exhibit. Reston, Virigina: American Institute of Aeronautics and Astronautics, 2006. http://dx.doi.org/10.2514/6.2006-3520.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Hao, Jingbin, Robert E. Williams, Liang Fang, and Renping Xu. "Research on knowledge fermenting in product innovation." In 2009 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2009. http://dx.doi.org/10.1109/ieem.2009.5373199.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Guhar, Darakhshan, Seema Irfan, Afia Zafar, Tanveer Ahsan, and Rumina Hasan. "Detection of metallo-β-lactamase producing clinical gram-negative non-fermenting isolates." In 2014 11th International Bhurban Conference on Applied Sciences and Technology (IBCAST). IEEE, 2014. http://dx.doi.org/10.1109/ibcast.2014.6778124.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Sui, Jing, Jinsheng He, and Jiancheng Yu. "Analysis of the Actuality and Obstacles of Organizational Learning Based on Knowledge Fermenting Theory." In 2009 International Conference on Computational Intelligence and Software Engineering. IEEE, 2009. http://dx.doi.org/10.1109/cise.2009.5366774.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Wei, Xin, Yun-cheng Wu, Jing-hua Yang, and Xue-qing Zheng. "Simultaneous Multiresponse Optimization of the Medium for Submerged Fermenting Cordyceps Gunnii Mycelia Using Genetic Algorithm." In 2012 Fifth International Conference on Intelligent Computation Technology and Automation (ICICTA). IEEE, 2012. http://dx.doi.org/10.1109/icicta.2012.88.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kadile, Vita, and Alessandro Biraglia. "‘FERMENTING A BUSINESS’: INVESTIGATING ENVIRONMENTAL ANTECEDENTS OF ENTREPRENEURIAL ALERTNESS AMONG AMERICAN HOMEBREWERS USING FUZZY SET ANALYSIS." In Bridging Asia and the World: Global Platform for Interface between Marketing and Management. Global Alliance of Marketing & Management Associations, 2016. http://dx.doi.org/10.15444/gmc2016.09.06.02.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Liu, Yajun, Jinsheng He, Deyong Xiong, and Zhaohui Zeng. "Managing Tacit Knowledge in Multinational Companies: An Integrated Model of Knowledge Creation Spiral and Knowledge Fermenting." In 2008 IEEE Symposium on Advanced Management of Information for Globalized Enterprises, AMIGE. IEEE, 2008. http://dx.doi.org/10.1109/amige.2008.ecp.56.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Shan Wang, Yumei Sun, Fang Cao, Fenglin Sun, Kai Du, and Xiaolei Wang. "Improvement on the permeability of Trichosporon fermentans with intracellular lipase." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966143.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Kitajima, S., M. Kawano, H. Mutoh, I. Koni, H. Mabuchi, M. Matsumoto, and T. Seya. "THU0094 Experimental mycoplasma fermentans infection in rheumatoid synovial fibroblasts induces m161ag expression." In Annual European Congress of Rheumatology, Annals of the rheumatic diseases ARD July 2001. BMJ Publishing Group Ltd and European League Against Rheumatism, 2001. http://dx.doi.org/10.1136/annrheumdis-2001.971.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Shingu, Yuko, Yoshihiro Nishida, Kazuhiro Matsuda, and Kazukiyo Kobayashi. "A CONVENIENT SYNTHESIS OF ALPHA-GLUCOSYLGLYCERIDE AND ITS APPLICATION TO PHOSPHOCHOLINE-CONTAINING GLYCOGLYCEROLIPIDS, MAJOR IMMUNODETERMINANTS OF MYCOPLASMA FERMENTANS." In XXIst International Carbohydrate Symposium 2002. TheScientificWorld Ltd, 2002. http://dx.doi.org/10.1100/tsw.2002.634.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Fermenting"

1

Ghalachyan, Armine. Made from Scratch. A Sustainable Handbag Made of Bacterial Cellulose Grown in Fermenting Tea. Ames: Iowa State University, Digital Repository, 2017. http://dx.doi.org/10.31274/itaa_proceedings-180814-263.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Fermenting' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography