Dissertations / Theses: 'Fermenting'

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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

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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.

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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.

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Tshivhase, Munangiwa. "Adaptation of xylose fermenting yeasts, isolated from various sources in the Limpopo Province, to improve ethanol production in the biofuel industry." Thesis, University of Limpopo, 2017. http://hdl.handle.net/10386/1970.

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Thesis (M. Sc. (Microbiology)) --University of Limpopo, 2017
The recent oil crisis and environmental concerns over fossil fuels has led to the development of biofuels from lignocellulosic materials. Two main sugars from lignocellulose that can be used for bioethanol production are glucose and xylose. Xylose is problematic, because there are few yeasts that can utilise and ferment it. Xylose fermentation is not as efficient compared to glucose fermentation. Some of the factors that affect xylose fermentation include rate of xylose consumption, aeration, temperature and inhibitors. To improve ethanol production and fermentations and to make the process economically viable at industrial scale, there is a need to find a robust microorganism that can ferment efficiently in harsh industrial conditions. Therefore, the aim of this study was to investigate by means of evolutionary engineering (adaptation), the adaptability of seven locally isolated yeasts in terms of growth on high xylose concentration, in the presence of acetic acid as well as at elevated temperatures. Seven yeast strains (Candida guilliermondii MBI2, Candida sp. Kp6.2ey, Candida tropicalis Kp21ey, Candida tropicalis Kp42ey, Candida tropicalis Kp43ey, Ogatea methanolica Kp2ey and Pichia kudriavzevii Kp34ey) were adapted to ferment 60 g/L xylose as sole carbon source in the presence of 3 g/L acetic acid at 37°C. P. kudriavzevii Kp34ey was the only yeast to adapt to these conditions. The adapted P. kudriavzevii Kp34ey was compared with the parental strain (unadapted) and a reference strain, Scheffersomyces stipitis NRRLY-7124, using different volumetric oxygen transfer coefficient (KLa) rates. P. kudriavzevii Kp34ey (adapted and parental strain) and S. stipitis NRRLY-7124 produced the highest ethanol concentrations at a KLa value of 3.3. Overall, for all KLa values tested, the adapted strain performed better than the parental strain and S. stipitis NRRLY-7124. The adapted P. kudriavzevii Kp34ey yielded 4.03 g/L ethanol on 60 g/L xylose with 3 g/l acetic acid at 37°C at a KLa value of 3.3 and was the only yeast tested to grow under these conditions.

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Fernandes, Talita Ferreira Marques da Silva. "Bioethanol production from lignocellulosic materials mixtures using recombinant strains of Saccharomyces cerevisiae." Doctoral thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/9254.

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Salmons, James William. "Investigations of the effects of fermenting soybeans with lipolytic microorganisms on the composition of residual soy lipids and the effect on headspace gases." Thesis, University of Reading, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412170.

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Babapour, Ayda Barid, and Maryam Nadalipour Gavitar. "Investigation of yeast Grown in SSF Dring Biothanol Production from Lignocellusosic Material." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-16498.

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Ethanol produced from lignocellulosic biomass has the potential to become a promisingalternative to gasoline. In this work the simultaneous saccharification and fermentation (SSF)technology was applied for ethanol production from hardwood with focus on cell growth,ethanol production and contamination.The SSF was performed at PH 5.5 and 35°C for different suspended solid concentrations(8%, 10% and 12%) of pretreated birch slurry which contained 16 % total suspended solids.Two different hexose fermenting yeast strain (Ethanol Red) and pentose fermenting yeaststrain were used.Quantifying the concentration of chemical components and metabolites in the fermentationmedium demonstrated that glucose and xylose are the major fermentable sugars in the slurry.The higher load of slurry (12%) represents a higher content of carbohydrates and potentiallyhigher end concentration of ethanol. Moreover, more lactic acid is produced with the lowerload of slurry (8 % or 10 %), presumably due to a result of a less inhibitory environment forbacterial growth. In this context, acetic acid sticks out as the most important inhibitor withconcentrations of 15.2 and 12.5 and 9.7 g/l respectively in the 12 %, 10 % and 8 % (ofsuspended solids) trials. Using pentose fermenting yeast may lead to higher ethanolproduction, lower xylose uptake and lower lactic acid formation. Cell viability and cellvitality determination from fermentation media in all the trails represented a sharplydecreasing trend during the fermentation for both Ethanol Red yeast strain and the pentosefermenting strain yeast strain apparently due to cell decomposition.
Program: MSc in Resource Recovery - Industrial Biotechnology

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Williams, Sarah Phoebe. "Connections Between Inositol Phosphate Signaling and Energy Responses in Plants." Diss., Virginia Tech, 2015. http://hdl.handle.net/10919/77625.

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The ability for an organism to sense and respond appropriately to its environment is often critical for survival. One mechanism for this is the inositol phosphate (InsP) signaling pathway. This work focuses on the role of InsP signaling in maintaining energy homeostasis in the plant. InsP signaling is connected to energy sensing in plants via a protein complex containing both the inositol polyphosphate 5-phosphatases (5PTase13) and the Sucrose non-Fermenting Related Kinase 1 (SnRK1). SnRK1 is considered a fuel gauge for the plant cell that senses energy status and reprograms growth appropriately. While the SnRK1.1 gene has been well studied, the role other SnRK1 isoforms play in energy or stress signaling is less well understood. This work examined the role of 3 SnRK1 isoforms in energy signaling, finding that SnRK1.1 and SnRK1.2 are regulated and function differently in Arabidopsis. The second part of this work focuses on the inositol pyrophosphates, which are a novel group of InsP signaling molecules containing diphosphate or triphosphate chains (i.e. PPx) attached to the inositol ring. These PPx-InsPs are emerging as critical players in the integration of cellular metabolism and stress signaling in non-plant eukaryotes. Most eukaryotes synthesize the precursor molecule, myo-inositol (1,2,3,4,5,6)-hexakisphosphate (InsP6), which can serve as a signaling molecule or as storage compound of inositol, phosphorus, and minerals. Even though plants produce huge amounts of InsP6 in seeds, almost no attention has been paid to whether PPx-InsPs exist in plants, and if so, what roles these molecules play. This work details the presence of PPx-InsPs in plants and delineates two Arabidopsis gene products (AtVip1 and AtVip2) capable of PP-InsP5 synthesis. We further examined the subcellular location of enzymes connected to PPx-InsP synthesis as well as the developmental and tissue specific patterns of expression of the genes that encode these enzymes. We localized the enzymes involved in InsP6 and PPx-InsP production to the nucleus and endoplasmic reticulum (ER). The subcellular compartmentalization of PPx-InsP signaling may be unique to plants. An increased understanding in the pathways involved in energy sensing and metabolic response may reveal novel strategies to improve crops for yield and viability in the future.
Ph. D.

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Laugalis, Jonas. "Karvių didžiojo prieskrandžio anaerobinės mikrofloros ir fermentacinių procesų tyrimai." Doctoral thesis, Lithuanian Academic Libraries Network (LABT), 2005. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2005~D_20051123_084641-28164.

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Novelty of the research: 1. During the experiments was defined composition of the anaerobic microflora in the rumen fluid of dairy cows and carried out its comparative evaluation when cows were fed the rations of different composition and nutritional value and different feeding technologies were applied. 2. The effect of biochemical parameters in the rumen fluid of dairy cows on their bacterial count and composition was also studied. 3. During the experiments great attention was paid to the dependence of various forages organic matter digestibility in vitro on the amount and composition of the anaerobic microflora in the rumen fluid of dairy cows. 4. The comparative evaluation of different forages digestibility in vitro was carried out in variable microbiological and biochemical conditions of the rumen fluid. Practical importance: 1. At the Research Center of Digestive Physiology and Pathology, Department of Anatomy and Physiology of LVA was implemented method for the cultivation of rumen obligative anaerobes cultivation. 2. Biochemical and microbiological parameters of the rumen fluid of dairy cows, composition of anaerobic microflora, its effect on the activity of fermentative processes when dairy cows are fed rations of different composition and nutritional value, applying different feeding technologies were studied.

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Straka, Miroslav. "Chladicí jednotka domácího pivovaru." Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-254404.

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This diploma thesis deals with producing and using low temperatures in home brewing processes. The introductory part describes technological process of brewing beer, followed by a design of a primary fermentation vessel and next an aging vessel. In the next step a suitable wort chiller is designed. All the equipment is designed to be able to run on batteries or a solar photovoltaic panel.

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Afshar, Baharak. "Diversity of Mycoplasma fermentans." Thesis, King's College London (University of London), 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271490.

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Leigh, Spencer A. "Functional analysis of the mycoplasma fermentans P29 adhesin." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9999300.

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Poškaitė, Jurgita. "Fermentinio sūrio „Liliputas“ mitybinės vertės nustatymas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070419_130341-26931.

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Project was carried out at the Stock-raising Department of the Faculty of Stock-raising Technology of the Lithuanian Veterinary Academy. For the research the fermented cheese “Liliputas” was taken from UAB “Belvederio sūrinė” and the research was carried out in the laboratory of sensual analysis of the Nutrition Institute of Kaunas University of Technology. Project supervisor – Assoc. Prof. K. Pauliukas. Objective of the project is to adopt the production technology of the fermented cheese “Liliputas”, research the biochemical changes during the course of technological process, and determine the nutrition value. Research was carried out with the fermented cheese “Liliputas”, produced by UAB “Belvederio sūrinė”, by choosing the milk of the cowshed season and the milk of the pasturable season. Changes in the chemical composition and sensual indicators were researched in the laboratory of sensual analysis of the Nutrition Institute of Kaunas University of Technology. The following indicators were researched: pH, humidity (percentage), total nitrogen content (percentage), total protein content (percentage), total soluble nitrogen content (percentage), total soluble protein content (percentage), soluble non-protein nitrogen (percentage), free volatile fatty acids (VFA) NOOH ml, sensual properties (straw-color strength, elasticity when bending, solidity in mouth, viscosity (N), resiliency (mm), etc.). Maximum variation is observed with the free fatty acids when the cheese... [to full text]

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Davis, Kelley L. "Mycoplasma fermentans MALP-404 : a new paradigm for surface variation of mycoplasmas /." Free to MU Campus, others may purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3091915.

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Lundberg, Jonas, and Mohammed Omer. "Fermentering : En grundpelare i den Nynordiska Gastronomin." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-93879.

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Theiss, Patty M. "Mycoplasma fermentans : a minimalist parasite employing unique strategies generating high-frequency antigenic variation of surface lipoproteins /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9720534.

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Evensen, Ida Maria. "Biodrivstoff fra tare - Fermentering av alginat til etanol." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for bioteknologi, 2011. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-12734.

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Bioenergi er et viktig alternativ for erstatning av petroleumsbasert drivstoff, men det er fremdeles et stort behov for forskning og utvikling av prosesser som kan bedre dagens teknologi. Bioenergi inkluderer blant annet biogass, biodiesel og bioetanol. Disse kan brukes som drivstoff og kan bidra til å redusere utslippene av drivhusgass fra transportsektoren. Utnyttelse av marin biomasse for bioenergiproduksjon er av særlig interesse, da det ikke avhenger av landareal og ferskvann for dyrking. Brunalger er marine alger med høyt innhold av karbohydrater og høy produktivitet. De akkumulerer karbohydratene mannitol og laminaran som opplagsnæring, og alginat er en svært viktig strukturkomponent i algene. Forskning viser at laminaran og mannitol kan fermenteres til etanol, men lite er gjort for å se på muligheter for også å omdanne alginatet til bioetanol og på den måten øke utbyttet av prosessen. Bioenergi fra marine alger er med dagens teknologi ikke konkurransedyktig på grunn av høye kostnader og lavt utbytte.Målet med oppgaven var å finne og karakterisere alginatdegraderende bakteriestammer med fermentativ metabolisme, og helst etanolproduksjon. Dette ble gjort ved å velge ut bakteriestammer med stort potensial for vekst på alginat fra isolerte og innkjøpte stammer. Det ble videre utført en rekke vekstforsøk med de utvalgte stammene på alginat, mannitol og glukose, med ulik begrensning av oksygentilførsel. Fermenteringsprodukter og substratkonsentrasjon ble bestemt ved hjelp av høypresisjonsvæskekromatografi (HPLC) og enzymatisk alginatanalyse. Det var også et ønske om å identifisere enzymer og eventuelt gener for alginatdegradering og fermenteringsspor. Alginatdegradering og ekstracellulære enzymer ble karakterisert ved hjelp av høypresisjon anionbytter-kromatografi med pulsamperiometrisk deteksjon (HPAEC-PAD). Intracellulære enzymer antatt involvert i alginatomsetting ble forsøkt påvist med DNA ekstraksjon og amplifisering med polymerasekjedereaksjon (PCR).De innledende forsøkene viste at mange av de isolerte stammene kunne utnytte alginat som vekstmedium. Både kråkebolletarm og råtnende tare viste seg å være gode kilder for alginatdegraderende bakteriestammer. Alle bestilte bakteriestammene kunne utnytte alginat. Av de utvalgte stammene som ble analysert videre hadde kun en stamme etanolproduksjon. Denne produserte etanol fra glukose og mannitol, men ikke fra alginat. Fra mannitol økte etanolutbytte når oksygentilførselen ble begrenset, og høyest oppnådde utbytte uten optimalisering var 0,23 g/g. Årsaken til at stammen ikke produserte etanol fra alginat var mest sannsynlig at redoksreaksjonen fra alginat til etanol ikke er balansert. Ekstracellulære alginat lyaser i de utvalgte stammene ble identifisert, og HPAEC-PAD analysen viste en nedbryting til hovedsakelig di- og tirmerer med den umettede uronsyren 4-deoxy-5-ketouronsyre som endegruppe. Videre intracellulært nedbrytingsspor lyktes ikke å identifisere, men nedbryting av umettede uronsyrer og dårlig vekst på andre uronsyrer styrket hypotesen om en direkte omdanning til 2-keto-3-deoxy-D-glukoat.Resultatene viste at en av hovedutfordringene med produksjon av bioetanol fra tare og alginat er å balansere nedbrytingssporet fra alginat til etanol. Mer detaljerte fermentorforsøk med alginatdegraderende og etanolfermenterende stammer kan gi svar på om det er praktisk og økonomisk mulig med en produksjon av bioetanol fra tare der alginat inkluderes. Det vurderes nå muligheter for utvikling av et bioraffineri, hvor etanolproduksjon fra karbohydratene mannitol og laminaran kan kombineres med at resten av materialet utnyttes, eksempelvis til biogass. Dette kan vise seg å være en bedre mulighet enn fermentering av alginat til etanol.

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Engström, Adina. "Bakteriell Cellulosa-tillverkning från Melass genom Kombucha-fermentering." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-23294.

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As the global plastic consumption is increasing, an innovative substitute for petroleum-based product must be developed towards a more sustainable society. Cellulose is the most abundant biopolymer on earth having potential because of its biodegradability and is produced from renewable resources. However, purification of plant cellulose is costly and limit the application development where bacterial cellulose have gained more focus. Bacterial cellulose can be obtained as a by-product from Kombucha fermentation on commercial sugars such as sucrose. Replacing commercial sugars with molasses, a by-product from the sugarcane industry, as a substrate could be a low-cost alternative. The purpose of the study is to investigate and evaluate the properties of bacterial cellulose obtained from Kombucha microorganisms fermented in molasses medium using different fermenting conditions. Biofilms containing bacterial cellulose were obtained by fermenting with three types of molasses inoculated with two types of Kombucha cultures. Two of the three molasses used came from PT. Andalan Furnindo in Indonesia from two different sugar production batches and one type from Nordic Sugar AB in Sweden. The culture was obtained from previously fermented Kombucha, one from Tujju Kombucha, Indonesia and one from Roots AB, Sweden. Fermentation was carried out with one of the molasses from PT. Andalan Furnindo together with coffee waste, containing different concentrations of the substrates. The obtained biofilms were compared to biofilms produced with the ingredients of a conventional Kombucha setup. The other molasses from PT. Andalan Furnindo was fermented with or without the addition of pure caffeine, using culture with adapted microorganisms. Obtained films were either dried under pressure, without pressure in oven or purified with 1 M NaOH and air-dried. Optimum fermentation conditions with the molasses from Nordic Sugar AB were analysed. Regarding the fermentation with molasses from PT. Andalan Furnindo and coffee waste, the highest yield of biomass after fermentation could be seen in the system containing the highest amount of total sugars (100 g/l) and highest amount of caffeine deriving from coffee waste (200 mg/l). However, the membrane produced from conventional Kombucha exhibited a more flexible character, having superior elongation at break, stretching 46 % more than the sample produced in molasses medium. Using culture with adapted microorganisms in the fermentation with molasses from PT. Andalan Furnindo proved to increase the biomass yield with roughly 40 % compared to the biofilms produced without adapted microorganisms, but no effect of higher caffeine concentration was detected for the setups. All biofilms obtained from fermenting with adapted culture possessed superior mechanical-thermal properties. The highest elongation at break of 48.7 % was observed for the sample dried under normal conditions and the highest tensile strength was observed for the purified samples of 43.5 MPa. Furthermore, the purified samples possessed a higher thermal stability and had the highest cellulose content of 64 %. Adaptation was vital to obtain any bacterial cellulose fermenting in medium containing molasses from Nordic Sugar AB.

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Sundin, Anton. "Produktion av bioplast i Värmland? : Fermentering av olika avfallströmmar." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-36624.

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Ett av världens största miljöproblem är plastnedskräpning. På många platser kan spår av mänsklig närvaro ses i form av skräp av plast. År 2011 tillverkades det 280 miljoner ton plast, det motsvarar ungefär 28 000 Eiffeltorn. I Sverige förbrukades år 2010 ungefär 880 000 ton plast. I Asien produceras ungefär 50 % av all världens plast och Kina står för cirka hälften av detta. Nordamerika och Europa står för cirka 40 % av världens plastproduktion. Resterande produktion av plast är fördelat på Afrika och Sydamerika. Kommersiell plast är uppbyggd av små enheter kallade polymerer. Polymerer är i sin tur uppbyggda av ännu mindre enheter som kallas monomerer. Dessa monomerer är i dagsläget framställda av petroleum (råolja/mineralolja). Ungefär 4 % av världens oljekonsumtion går åt som råvara till att producera plast och lika mycket olja används som bränsle i tillverkningsprocessen. Begreppet bioplast är en hel familj av material som är biologiskt nedbrytbar, biobaserade eller bådadera. Det är dock inte en självklarhet att bioplaster besitter båda egenskaperna. PHA-plast är biobaserad och biologisk nedbrytbar, vilket är anledningen till att den står i fokus under detta examensarbete. För produktion av PHA-plast används en trestegsprocess, vilket innefattar ett fermenteringssteg, ett selektionssteg och ett ackumuleringssteg. Sist sker en extraktion för att frigöra PHA- plasten från det övriga organiska materialet. Syftet med det här examensarbetet är att med hjälp av framställning av bioplast främja miljön, vilket en anläggning som producerar bioplast skulle göra eftersom en del av den fossiloljebaserade plasten skulle kunna bytas ut mot bioplasten PHA. Större framställningsmöjligheter av bioplast i Värmland skulle medföra ett ökat intresse av en produktionsanläggning. Målet är att inventera olika industrier runt om i Värmland, i första hand matindustrier och skogsindustrier, och utreda deras processavloppsvattens potential att producera VFA. I detta examensarbete har fermenteringsförsök genomförts satsvis på processavloppsvatten från OLW, Barilla (Wasa), Skoghall, Gruvön och Rottneros. Försöken visar deras potential att producera VFA. Experimenten utfördes med ett konstant pH på 6 och varierande uppehållstid. Resultaten visade att OLW och Barilla har bäst potential till VFA-produktion med 4500 mg/l respektive 1610 mg/l. Spädning av OLWs och Barillas processavloppsvatten visade sig vara en gynnsam åtgärd, då VFA-produktionen ökade snabbare i jämförelse med de tester som utfördes vid icke-spädning. Dock erhölls inte lika stor totalmängd av VFA. Det är dock bättre att producera en större mängd VFA och på så vis låta processen ta längre tid. Vid fortsatta experiment rekommenderas att göra ytterligare försök på OLW och Barillas processavloppsvatten då de visade bäst potential till VFA-produktion.
One of the biggest environmental problems is the plastic littering. In many places traces of human presence is seen in the form of plastic littering. In the year 2011, 280 million tons of plastic was produced, which represents about 28 000 Eiffel Towers. In Sweden, about 880 000 tons of plastic a year is consumed, according to figures from 2010. Approximately 50 % of all the world's plastics are produced In Asia and China accounts for about half of it. North America and Europe account for about 40% of the world's plastic production. The remaining production is distributed between Africa and South America. Commercial plastic is made from small units called polymers. A polymer consists of smaller units called monomers. In present, these monomers are produced out of petroleum (crude oil/ mineral oil). Approximately 4% of the world’s oil consumption is spent as raw material to produce plastic and the same amount of oil is used as fuel in the plastic production process. The term bio-plastic is used for a family of materials which are biodegradable, bio- based or both. However, it is not given that bioplastics do possess both properties. PHA plastics are both bio based and biodegradable, which is why it is the focus for this thesis. Production of PHA plastic is a three-step process comprising a fermentation step, a selection step, and an accumulation stage. Finally, there is an extraction to release the PHA plastic from the organic material. The aim of this thesis is to aid the production of bioplastics in order to lessen the environmental load of plastics. The more bioplastic that can be produced, the greater the interest of a bioplastic-producing plant in Värmland. The goal is to make an inventory of industries around Värmland, primarily food industries and forest industries, and to quantify the potential of their process wastewaters to produce VFA. In this thesis, fermentation experiments conducted batch-wise was performed with process wastewater from OLW, Barilla (Wasa), Skoghall, Gruvön and Rottneros. The experiments showed the wastewaters potential to produce VFA. The experiments were performed with a constant pH of 6 and with varying residence time. The results showed that OLW and Barilla has the highest potential for VFA production with 4500 mg/l and 1610 mg/l, respectively. Dilution of OLWs and Barillas process water turned out to be favorable, as the VFA production increased rapidly in comparison with those tests that were conducted under non-dilution. The total production of VFA, however, was not as high. In further experiments, it is recommended to make another attempt at the OLWs and Barillas process wastewater since they showed the best potential for VFA production.

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Löfvall, Frida. "Bioplast från träpressvatten? : Fermentering av pressvatten från olika träslag." Thesis, Karlstads universitet, Fakulteten för hälsa, natur- och teknikvetenskap (from 2013), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-43448.

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James, Joel, and Simon Halling. "Sensorisk analys av miso på korngryn och gula ärtor." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-52409.

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Ciparis, Vytautas. "Fermentinių ir prebiotinių preparatų įtaka viščiukų – broilerių produktyvumui bei mėsos kokybei." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070419_163214-18539.

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Many feed additives are designed to secure animal’s health status and to optimize growth performance. Among others, antibiotics have been used as growth promoters for a number of years in intensive animal production systems. However, the increasing public concern over the production of food from animals has led to worries about the routine use of antibiotics in animal production. It is now feared that antibiotic residues could get into food for human consumption. The use of antibiotics as promoters of animal performance in the EU was banned by January 2006 (Øverland et al., 2003). Inborr (2000) has reported that with the aid of number of alternatives including probiotics, prebiotics (mainly oligosaccharides) and feed enzymes not only has the general health status of the poultry been maintained, but also the growth performance and feed efficiency improved. The aim of our research project was to determine the effect of different prebiotics - mannanooligosccharides, fructooligosaccharides and enzymes on broiler chickens growth performance and meat sensory attributes. To realize this aim, we conducted two experiments: 1. Effects of enzymes RovabioTMExcel AP and prebiotics mannanoligosaccharides Agrimoss on broiler chickens body weight, feed conversion (kg feed/kg weight gain), mortality, breast and leg meat pH, breast fatty acids concentration and breast and leg meat sensory attributes. 400 broiler chickens were allocated to two groups and for 35 days were fed basal diet... [to full text]

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Sasnauskaitė, Aistė. "Lietuvoje gaminamų fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklių įvertinimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130618_094858-43790.

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Darbo tikslas - įvertinti Lietuvoje gaminamų fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklius. Darbo uždaviniai: 1. Fermentinių sūrių ir sūrio produktų riebalų rūgščių nustatymas dujų chromatografijos metodu; 2. Fermentinių sūrių ir sūrio produktų riebalų kokybės rodiklių analizė ir nustatymo metodų įsisavinimas; 3. Fermentinių sūrių ir sūrio produktų riebalų peroksidų skaičiaus nustatymas ir duomenų statistinis apdorojimas; 4. Fermentinių sūrių ir sūrio produktų rūgštingumo skaičiaus nustatymas ir duomenų statistinis apdorojimas; 5. Fermentinių sūrių ir sūrio produktų juslinių savybių įvertinimas, taikant juslinių savybių profilius. Tirti Lietuvoje pagaminti sūriai: fermentiniai kieti; fermentiniai puskiečiai; sūrio produktai; lydyti sūriai. Tyrimas atliktas Lietuvos sveikatos mokslų universiteto Lietuvos veterinarijos akademijos Maisto saugos ir gyvūnų katedroje ir Kauno technologijos universiteto Maisto instituto Chemijos laboratorijoje. Riebalų rūgštys buvo nustatytos dujų chromatografijos metodu, peroksidų skaičius, riebalų rūgštingumas nustatytas titruojant, aktyvusis rūgštingumas nustatytas potenciometru „CyberScan pH510“. Juslinė analizė fermentinių kietų, fermentinių puskiečių sūrių ir sūrio produktų atlikta taikant juslinių savybių profilius. Išvados: 1. Fermentiniuose kietuose sūriuose buvo nustatytas didesnis sočiųjų riebalų rūgščių kiekis, lyginant su fermentiniais puskiečiais sūriais, sūrio produktais ir lydytais sūriais (p<0,05 visais atvejais)... [toliau žr. visą tekstą]
The aim of the work – evaluate fat quality indicators in Lithuania fermented cheeses and cheese products. Objectives: 1. Determination of fatty acids in fermented cheeses and cheese products by gas chromatography method; 2. Analysis of fat quality indicators and uptake of detection methods in fermented cheeses and cheese products; 3. Determination of the peroxide value and statistical processing of data in fermented cheeses and cheese products; 4. Determination of the acidity and statistical processing of data in fermented cheeses and cheese products; 5. Sensory properties of fermented cheeses and cheese products. Investigated Lithuania cheeses: fermented hard, fermented semi-hard, cheese products and processed cheeses. Analysis of fatty acids in the Lithuanian cheeses and their products was carried out of Lithuania Health Science University Veterinary Academy of Food and Animal Safety department and Kaunas University of Technology, Institute of Food Chemistry Laboratory. Fatty acids were determined by gas chromatography, peroxide and fat acidity were determined by titration, active acidity was determined by potentiometer „CyberScan pH510“. Organoleptic analysis was performed in fermented hard cheeses, fermented semi-hard cheeses and cheese products. Conclusions: 1. The higher amount of saturated fatty acids were found in hard cheeses compared to the semi-hard cheese, cheese products and processed cheese (p <0.05 in all cases). Polyunsaturated fatty acids have been found... [to full text]

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Martins, Alzira Maria da Silva. "Identificação e verificação da resistência aos sanitizantes dos microrganismos presentes na água destinada ao abastecimento público e em um sistema de purificação." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/9/9135/tde-09012015-165654/.

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Água purificada para uso em ambientes de saúde e preparação industrial de produtos médico-odonto-hospitalar deve ter uma carga reduzida de contaminação microbiológica e pirogênio. As amostras analisadas foram coletadas em 13 (treze) diferentes estágios de um sistema de purificação de água, sendo isoladas 78 colônias. Para a identificação dos microrganismos foram utilizados: (i) identification system for non-enteric gram-negative rods (api 20 NE, bio Mérieux) e (ii) identification system for enteric and nonfermenter (BBL crystal, Becton Dickinson). De acordo com os resultados pode-se observar uma maior prevalência para Pseudomonas aeruginosa 32,05% (25 colônias dentre as 78 isoladas); Pseudomonas picketti 23,08% (18); Pseudomonas vesiculares 12,82% (10); Pseudomonas diminuta 11,54% (09); Flavobacterium aureum 6,42% (05); Pseudomonas fluorescences 5,13% (04); Acinetobacter Iwoffi 2,56% (02); Pseudomonas putida 2,56% (02); Pseudomonas alcaligenes 1,28% (01); Pseudomonas paucimobilis 1,28% (01), Flavobacterium multivorum 1,28% (01). A eficácia dos agentes sanitizantes utilizados para higienização dos diferentes pontos foi determinada pela concentração inibitória mínima (CIM) e tempo de redução decimal (valor D). Como o hipoclorito de sódio é largamente utilizado na higienização do tanque de água de alimentação, tanque de estocagem da água purificada e nas linhas de distribuição aos pontos de uso, este foi testado frente a todos os microrganismos sendo observado menor resistência para Escherichia coli ATCC 25922 (0.06%=600mg/L), quando comparada a P. aeruginosa isolada e identificada (O,25%=2500mg/L). O tempo de redução decimal (Valor D) da Escherichia coli ATCC 25922 foi de 4 minutos e o valor D da P. aeruginosa isolada e identificada e isolada in house foi de 9 minutos.
The samples of water, which were taken directly from the public distribution water tank and at twelve different stages of a typical purification system, were analyzed for the identification of isolated bacteria. The efficacy of the chemical sanitizers used in the stages of the system, over the isolated and identified bacteria in the sampling water, was valuated by the minimum inhibitory concentration (MIC and decimal reduction time (D-values). According to the miniature kits used in the identification, there was a prevalence of isolation by P. aeruginosa 32,05 % , P. picketti (Ralstonia picketti) 23,08%, P. vesiculares 12,82%, P. diminuta 11.54%, F.aureum 6,42%, P.fluorescens 5,13%, A.lowffi 2,56%, P.putida 2,56%, P. alcaligenes 1,28%, P.paucimobilis 1,28%, and F. multivorum 1,28%. The efficacy of the agents varied with the concentration and time of contact to reduce a decimal logarithmic (loglO) population (n cycles): (i) 0.5% citric acid (0= 4 min) for 30 min reduced n=7 cycles; (ii) 0.5% chloridric acid (0= 6 min) for 30 min reduced n= 4 cycles; (iii) 70% alcohol (0= 9 min) for 1.0 min (n=0.2 cycles); (iv) 0.5% sodium bisulphite (0= 6 min) for 90 min (n=14 cycles); (v) 0.4% sodium hydroxide (0= 8 min) for 30 min (n=3.0 cycles); (vi) 0.5% sodium hypochlorite (0=9 min) for 180 min (n = 19 cycles); (vii) mixture of hydrogen peroxide (2,2%) plus peracetic acid (0.45%), 0= 6 min, contact time of 180 min, reduced n = 32 cycles of the population. The sterility assurance level (SAL) of 10-6 was attained for the 0.5% sodium hypochlorite solution applied in the water purified storage tank and distribution loop; and for the mixture of H2O2 plus peracetic acid, used in the reverse osmose and in the deionizator systems.

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Lavin, Philip. "Hur påverkar olika lokala jäststammar aromutveckling och smak vid fermentering av äppeljuice?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22102.

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Intresset för lokalproducerad dryck ökar. Konsumenten efterfrågar produkter med mer komplexa smaker. Främst gäller detta produktkategorin öl, vin och cider. Det har i flera studier visats att lokala stammar av mikroorganismer kan användas för att tillverka produkter med en större smakkomplexitet än de produkter som baseras på konventionella stammar. Detta har fått bryggare och vinmakare att experimentera med såväl val av råvara som mikroorganismer i syfte att ta fram unika produkter. I denna studie har tre lokala stammar av Saccharomyces cerevisiae undersökts avseende eventuella skillnader i fermenteringsförlopp och aromutveckling samt smak vid fermentering av äppeljuice. Resultatet från studien visar att alla stammarna överlag beter sig lika inklusive enskilda sensoriska attribut och att en fermentering på tre dagar ger upphov till högre totalt gillande av produkt än vid sju dagars fermentering.
There is an increasing interest in locally produced drinks. Consumers demand products with complex taste profiles. Especially when it comes to wine, beer and cider. Several studies have shown that indigenous strains of microorganisms can be used to produce products that’s deemed more complex than the products based on conventional strains. This has led brewers and winemakers to experiment with both the raw material as well as the local microorganisms in order to develop unique products. In this study, three local strains of Saccharomyces cerevisiae have been studied for potential differences regarding aroma development and taste during fermentation of apple juice. The results from the study showed that the different strains generally behaved the same, and that fermentation during three days resulted in greater taste liking compared to seven days.

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Behrn, Isabelle. "Sur frukt : Syrad, frystorkad frukt som probiotiskt tillskott och måltidskomponent – En experimentell studie." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-68988.

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Livsmedel kan konserveras på olika sätt, och syrning en teknik som har använts under tusentals år. In denna studie studerades syrning av frukt då ett flertal vetenskapliga studier uppmuntrar till en ökad konsumtion av frukt i syfte att förhindra uppkomst av kroniska sjukdomar. Frukt är rikt på många essentiella och hälsoberikade ämnen för den mänskliga kroppen men den mesta frukten intas färsk vilket innebär kortare hållbarhet och risk för kontaminering av patogener. Fermentering används idag för att konservera livsmedel, förbättra livsmedelssäkerheten och förbättra näringsvärdet i råvaror. Få recept existerar idag som beskriver hur man syrar frukt, det finns heller inte mycket systematisk kunskap om vilka sensoriska egenskaper syrad frukt kan tillföra till en måltid. Studien undersökte därför om mjölksyrabakterier kan användas i syrningsprocesser av banan och ananas och om frystorkning av frukterna bevarar mjölksyrabakteriernas förmåga att överleva. Arbetet är utfört med både kvantitativa och kvalitativa metoder som innefattar laborativt arbete samt visuell bedömning och sensorisk utvärdering av fruktbitarna. Mjölksyrabakterier kan nyttjas och överleva i en syrning- och frystorkningsprocess med banan och ananas. Den syrade och torkade frukten innehöll mjölksyrebakterier och syrning med mjölksyrabakterier med probiotiska egenskaper skulle kunna ge syrad frukt medhälsofrämjande effekter. Syrad och frystorkad frukt skulle vara passande att förtära tillsammans med frukostflingor då banan och ananas ger en fin textur vid konsumtion tillsammans med filmjölk. Vid förtäring tillsammans med mjölk fick bananen en fin och rund smak av sötma. Levande mikroorganismer som identifierades från syrad banan och ananas var Lactococcus lactis, Lactobacillus plantarum, Leuconostoc pseudomesenteroides, Hanseniaspora uvarum och Enterobacter kobei.

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Mang'oli, Wellington Sifuna. "Effects of Fermenten during the dry and early lactation periods of dairy cows." Morgantown, W. Va. : [West Virginia University Libraries], 1999. http://etd.wvu.edu/templates/showETD.cfm?recnum=706.

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Thesis (M.S.)--West Virginia University, 1999.
Title from document title page. Document formatted into pages; contains ix, 82 p. : ill. (some col.). Vita. Includes abstract. Includes bibliographical references (p. 55-63).

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Wendt, Kerstin Sybille. "Zwei Untereinheiten aus Proteinkomplexen die Kristallstruktur der APC10-Untereinheit des humanen Anaphase-promoting-Complex und die Kristallstruktur der Carboxytransferase-Untereinheit der Glutaconyl-CoA-Decarboxylase aus Acidaminococcus fermentans /." [S.l.] : [s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=965479730.

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Tavares, Bruna. "Estudo do desempenho fermentivo da levedura kluyveromyces marxianus atcc 36907 com auxílio de modelagem fenomenológica." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br/handle/tede/3019.

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Kluyveromyces marxianus yeast has been arousing importance in the Biotechnology area due to its high metabolic diversity and high degree of polymorphism. Its potentialities have been under study for several applications such as enzymes production of great interest in the food industry such as β-galactosidases, β-glucosidase and polygalactosidase, in the production of aromatic compounds and higher alcohols such as phenyl ethanol, also in biorefineries to produce the second generation ethanol. This yeast has great interest due to bioethanol production and its ability on assimilating different carbohydrates from lignocellulosic biomass as well as its broad spectrum of thermotolerance. Cellulosic ethanol has been presented as a possibility for increasing yield in sugarcane mills and as one of the alternatives to decrease the crisis that affects this sector. Sugarcane biomass, just like all lignocellulosic material, is formed by three main fractions: cellulose, hemicellulose and lignin. The lignocellulosic fiber, after going through pretreatments for separation and break this complex, originates fermentable sugars that can be biotransformed into ethanol. Acid hydrolysis pretreatment is a well-established process, in which monomers are released, and xylose is released from hemicellulose in higher rate, in order to obtain the cellulignin. After biomass delignification, cellulose must be submitted to acid hydrolysis or enzymatic processes to solubilize glucose. Enzymatic hydrolysis and fermentation can occur separately (SHF) or simultaneously (SSF), and this last one has an advantage of performing these two steps in the same reactor. Furthermore, this process requires thermotolerant yeasts able to withstand near to 50 °C, an optimized range for cellulase performance. In addition, another obstacle to produce ethanol is its accumulation in the medium, leading to inhibition by the product during the fermentation process and toxicity for the yeast. K. marxianus yeast has interesting metabolic characteristics that are able of overcoming such difficulties during cellulosic ethanol production. So, it requires more studies, since there is no knowledge about the optimal initial concentrations of substrate for ethanol production by this yeast and on its endurance to the product. Thus, this trial aims at evaluating the fermentative behavior of K. marxianus ATCC 36907 yeast in semi-defined medium with variations in substrate and temperature concentrations using phenomenological modeling, as well as evaluating the effect of ethanol removal on its fermentative activity. In the first step of this trial, fermentations were obtained in a shaking incubator using a semi-defined medium supplemented with peptone, malt extract and yeast extract, with variations in glucose concentrations (50, 120 and 190 g L-1) and temperature (30, 35, 40 and 45 °C). The experimental results were put mathematically together to obtain a theoretical model of the process by the phenomenological modeling with Scilab software. The obtained models represented satisfactorily cell development curves, substrate consumption and ethanol production. The optimization ethanol fermentation process indicated 40 °C as temperature and a substrate concentration of 90 g L-1 to maximize the product concentration, resulting in an average of 22.5 g L-1 ethanol and 0.24 g g-1 yield. During its second step, the fermentations were carried out in triplicates under the optimized conditions in a 1.2-L volume fermenter. Control fermentations were carried out in triplicate without ethanol extraction by vacuum and fed after 36 hours, while the other fermentations, also in triplicate, were carried out under the same conditions, but with the product extraction by vacuum. After the first 36-hour cycle, ethanol concentration was 34.13 g L-1 (YP/S 0.38 g g-1 and QP 0.94 g L-1 h-1), reaching 40.90 g L -1 ethanol (YP/S 0.18 g g-1 and QP 0.43 g L-1 h-1) at the end of the second cycle. A different behavior was observed in the control experiment, in which ethanol production occurred in the first cycle (36.37 g L-1, YP/S 0.4 g g-1 and QP 1.01 g L-1 h-1), whereas in the second cycle, the substrate consumption was 8% and ethanol production was not observed. The phenomenological modeling showed that the experimental data were better represented by the model that took into account the occurrence of a latency phase at ix the beginning of the second cycle and strongly indicated a metabolism inhibition by product accumulation. K. marxianus yeast recovered its fermentative metabolism and produced ethanol again, demonstrating the relevant role of product removal in improving such process.
A levedura Kluyveromyces marxianus vem despertando interesse na área da Biotecnologia por sua grande diversidade metabólica e elevado grau de polimorfismo. Suas potencialidades estão sendo investigadas para diversas aplicações, como a produção de enzimas de interesse do setor alimentício como as β-galactosidases, β-glucosidase e poli-galactosidase, na produção de compostos aromáticos e álcoois superiores como o fenil-etanol e, também, no setor das biorrefinarias na produção de etanol de segunda geração. Assim, essa levedura torna-se interessante para a produção de bioetanol devido à capacidade em assimilar diferentes carboidratos da biomassa lignocelulósica, e ao seu amplo espectro de termotolerância. O etanol celulósico desponta como uma possibilidade para o aumento da produtividade nas usinas sucroalcooleiras e como uma das alternativas para aliviar a crise que afeta o setor. A biomassa da cana-de-açúcar, um subproduto da indústria sucroalcooleira, como todo o material lignocelulósico, é formada por três frações principais: celulose, hemicelulose e lignina. As fibras lignocelulósicas após passarem por pré-tratamentos para a separação e quebra desse complexo originam açúcares fermentescíveis que podem ser biotransformados em etanol. O pré-tratamento por hidrólise ácida é um processo bem estabelecido, em que há a liberação de monômeros, em maior proporção a xilose, a partir da hemicelulose, tendo em vista a obtenção de celulignina. Após a deslignificação, a celulose deve ser submetida a processos de hidrólise ácida ou enzimática para a solubilização da glicose. A hidrólise enzimática e a fermentação podem ocorrer separadamente (SHF) ou de forma simultânea (SSF), tendo esta última a vantagem de realizar essas duas etapas no mesmo reator. Por outro lado, a condução desse processo requer leveduras termotolerantes capazes de suportar temperaturas próximas de 50ºC, faixa otimizada para atuação das celulases. Além disso, outro entrave para a produção de etanol é o seu acúmulo no meio, o qual acarreta na inibição pelo produto durante o processo fermentativo e toxicidade para as leveduras utilizadas. A levedura K. marxianus possui características metabólicas interessantes capazes de superar tais dificuldades encontradas na produção de etanol celulósico. Porém, são necessários maiores estudos, uma vez que não se tem conhecimento sobre as concentrações iniciais ótimas de substrato para a produção de etanol pela levedura e sobre sua tolerância ao produto. Por essa razão, este trabalho teve como objetivos avaliar o comportamento fermentativo da levedura K. marxianus ATCC 36907 em meio semi-definido, com variações nas concentrações de substrato (glicose) e temperatura utilizando a modelagem fenomenológica bem como avaliar o efeito da remoção de etanol sobre sua atividade fermentativa. Na primeira etapa do trabalho, as fermentações foram conduzidas em incubadora com agitação pelo emprego do meio semidefinido suplementado com peptona, extrato de malte e extrato de levedura, com variações nas concentrações de glicose (50, 120 e 190 g L-1) e temperatura (30, 35, 40 e 45 ºC). Os resultados experimentais foram agregados matematicamente para obtenção de um modelo teórico do processo por meio de modelagem fenomenológica com auxílio do software Scilab. Os modelos obtidos representaram, de forma satisfatória, as curvas de crescimento celular, consumo de substrato e produção de etanol. O processo de otimização da fermentação etílica indicou a utilização da temperatura de 40 ºC e concentração de substrato de 90 g L-1 para maximização da concentração de produto, com isso, foram obtidos, em média, 22,5 g L-1 de etanol e rendimento de 0,24 g g-1. Na segunda etapa do trabalho, as fermentações foram conduzidas em triplicatas nas condições otimizadas em fermentador com volume de 1,2 L. As fermentações-controle foram realizadas em triplicata sem a extração de etanol por vácuo e alimentadas após 36 horas. Todavia, as outras fermentações, também em triplicata, foram conduzidas nas mesmas condições, porém com extração do produto por vácuo. Nas fermentações com vácuo, após o primeiro ciclo de 36 horas, a concentração de etanol foi de 34,13 g L-1 (YP/S 0,38 g g -1 e QP 0,94 g L-1 h-1), atingindo 40,90 g L -1 de etanol (YP/S 0,18 g g-1 e QP 0,43 g L-1 h-1) no final do segundo ciclo. vii Um comportamento diferente foi observado no experimento controle, no qual a produção de etanol ocorreu apenas no primeiro ciclo (36,37 g L-1, YP/S 0,4 g g-1 e QP 1,01 g L-1 h-1), enquanto no segundo ciclo o consumo do substrato foi de apenas 8% e a produção de etanol não foi observada. A modelagem fenomenológica mostrou que os dados experimentais foram melhor representados pelo modelo, o qual considerou a ocorrência de uma fase de latência no início do segundo ciclo e indicou fortemente a inibição do metabolismo pelo acúmulo do produto. A levedura K. marxianus recuperou seu metabolismo fermentativo e voltou a produzir etanol, demonstrando o papel relevante da remoção do produto na melhoria do processo.

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Lu, Tonghua. "Characterization and strain distribution of multicopy allelic variants of the M. fermentans membrane lipoprotein gene, p57." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9901259.

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Mattsson, Malin. "Potential för användning av restströmmar på ett musteri : Energibalans och klimatpåverkan vid produktion av etanol respektive biodiesel." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-19174.

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Ett svenskt musteri eftersträvar att öka potentialen för användning av företagets reningsslam. Musteriets övriga restströmmar är äppelrester och koncentrat. Syftet med studien är att undersöka energibalans och klimatnytta vid etanol- respektive biodieselproduktion av musteriets restströmmar. Även utbytet av biobränsle samt behov av tillsatser analyseras. Biodiesel produceras i studien av lipider från oljebildande jästsvampar. Studien baseras på litteratur samt personliga informanter. Resultatet visar att 87,5 kubikmeter motsvarande 1 859 gigajoule etanol alternativt 7,4 kubikmeter motsvarande 243 gigajoule biodiesel kan produceras. Nettoenergibalansen med biogasproduktion av restprodukter inräknad blir 1 454 gigajoule vid etanolproduktion och 734 gigajoule vid biodieselproduktion. Biogasproduktion av restprodukter ger störst bidrag till nettoenergiutbytet vid biodieselproduktion. Per år minskar klimatutsläppen med 103 ton koldioxidekvivalenter i systemet med etanolproduktion och med 23 ton koldioxidekvivalenter i systemet med biodieselproduktion med avdrag för ersatt fossilt bränsle. Vid fermenteringen behöver 8,6 ton ammoniumkväve och 16,8 ton svavel tillsättas. Vid odling av oljebildande jästsvamp behöver 1,2 ton ammoniumkväve, 11,7 ton fosfor och 0,1 ton magnesium tillsättas. pH-värdet behöver sänkas till 5,5 respektive 5,7 vid etanol- respektive biodieselproduktion. Etanolproduktion bedöms vara lämpligast på musteriet. Både etanol- och biodieselproduktion är generellt effektivare på Företaget både klimat- och energimässigt än vid biobränsleproduktion av odlade råvaror. Biobränsleproduktionen på Företaget skulle kunna effektiviseras genom inblandning av andra lokala aktörers restprodukter. Experimentella studier samt forskning kring kostnader, behov av arbetsinsatser och komplexitet är betydelsefullt i vidare analys av restströmmarnas potential. Det skulle även vara värdefullt med en utredning om möjligheten att återcirkulera koldioxid som utsöndras av jästsvamparna till algodling i vattenreningen.

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Hill, Jakob, and Olle Segestam. "Vad smakar Peaso? : Ett sensoriskt konsumenttest på Peaso med 4 och 8 veckorfermenteringstid." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-94068.

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Deiters, Ursula. "In-vivo-Effekte des Makrophagen stimulierenden Lipopeptids MALP-2 aus Mycoplasma fermentans: Induktion von Leukozyteninfiltration und Endotoxintoleranz." [S.l. : s.n.], 1999. http://deposit.ddb.de/cgi-bin/dokserv?idn=957756186.

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Bagnara, Chantal. "Identification et caractérisation d'une nouvelle bactérie cellulolytique mésophile, Cellulomonas fermentans etudes physiologique et biochimique de la cellulolyse." Grenoble 2 : ANRT, 1986. http://catalogue.bnf.fr/ark:/12148/cb37595656j.

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Nguyen, Thi Thu Huyen, Thi Yen Dang, and Thuy Hien Lai. "Biohydrogen production by fermentive bacterium Clostridium sp. Tr2 using batch fermenter system controlled pH under dark fermentation." Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A32575.

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Limitation of fuels reserves and contribution of fossil fuels to the greenhouse effect leads to develop a new, clean and sustainable energy. Among the various options, biohydrogen appears as a promising alternative energy source. The fermentative hydrogen production process holds a great promise for commercial processes. Hydrogen production by fermentative bacteria is a very complex and greatly influenced by pH. This paper presents biohydrogen production by bacterial strain Clostridium sp. Tr2. Operational pH strongly affected its hyrogen production. Its gas production rate as well as obtained gas product were roughly increase twice under controlled pH at 6 than non-controlled condition. Dark fermentation for hydrogen production of strain Tr2 was performed under bottle as well as automatic fermenter scale under optimal nutritional and environmental conditions at 30oC, initial pH at 6.5, then pH was controlled at 6 for bioreactor scale (BioFlo 110). Bioreactor scale was much better for hydrogen production of strain Tr2. Clostridium sp. Tr2 produced 0.74 L hydro (L medium)-1 occupying 72.6 % of total gas under bottle scale while it produced 2.94 L hydro (L medium)-1 occupying 95.82 % of total gas under fermenter scale. Its maximum obtained hydrogen yield of Clostridium sp. Tr2 under bioreactor scale Bioflo 110 in optimal medium with controlled pH 6 was 2.31 mol hydro (mol glucose)-1.
Dự trữ nhiên liệu có giới hạn và việc sử dụng nhiên liêu hoá thạch góp phần không nhỏ gây hiệu ứng nhà kính dẫn đến cần phải phát triển năng lượng mới, sạch và bền vững. Trong số các giải pháp, hydro sinh học xuất hiện như một nguồn năng lượng thay thế đầy hứa hẹn. Quá trình lên men sản xuất hydro có tiềm năng lớn để áp dụng trong sản xuất thương mại. Tuy nhiên qúa trình này rất phức tạp và chịu ảnh hưởng lớn bởi pH. Nghiên cứu này trình bày sản xuất hydro sinh học do chủng vi khuẩn Clostridium sp. Tr2. Quá trình sản xuất hydro của chủng này bị ảnh hưởng mạnh mẽ bởi pH thay đổi trong quá trình lên men. Tốc độ tạo khí cũng như lượng khí thu được của chủng này tăng gần gấp đôi trong môi trường có duy trì pH ở pH 6 so với môi trường không kiểm soát pH. Quá trình lên men tối sản xuất hydro của chủng Tr2 được thực hiện ở quy mô bình thí nghiệm cũng như bình lên men tự động trong điều kiện môi trường tối ưu ở 30oC, pH ban đầu 6.5, ở qui mô bình lên men tự động (BioFlo 110), pH môi trường sau đó được duy trì ổn định ở pH 6. Lên men sản xuất hdyro của chủng Tr2 trong bình lên men tự động tốt hơn rất nhiều so với lên men trong bình thí nghiệm. Clostridium sp. Tr2 chỉ tạo ra được 0,74 L hydro (L medium)-1 chiếm 72,6 % tổng thể tích khí thu được ở điều kiện lên men bình thí nghiệm trong khi chủng này sản xuất được 2,94 L hydro (L medium)-1 chiếm 95,82 % tổng thể tích khí ở điều kiện lên men tự động. Sản lượng hydro thu được lớn nhất của chủng này trong bình lên men tự động BioFlo 110 trong trong môi trường tối ưu có kiểm soát pH tại pH 6 là 2,31 mol hydro (mol glucose)-1.

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Theimya, Eh Hser Nay. "Brödrester till bioetanol och djurfoder." Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-21188.

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Idag produceras bioetanol från grödor som sockerrör, majs, vete osv. Det är ett etiskt dilemma att använda potentiell mat för produktion av bränsle när det samtidigt som det råder matbrist i många länder. En bättre lösning är att använda restprodukter istället. I projektet utnyttjades restprodukter som bröd. Bröd innehåller stärkelse som består av glukosmonomerer. Idag finns många intressanta produkter som skulle kunna utnyttjas istället för att använda matprodukter som nämndes ovan. Två olika brödsorter användes i experimenten som kommer från lantmännen. De två olika brödsorterna var korvbröd och brödmix (blandade brödrester). Anledningen till varför olika sorter av bröd användes var för att kunna jämföra om det finns någon skillnad mellan produkten. För att kunna se det, behövdes bröd förberedas och med samma faktorer som temperatur, koncentration och alla steget som den måste gå igenom dvs förvätskning, sackarifering och fermentering. För kunna produceras etanol från brödrester behövdes två steg av stärkelsehydrolys. Första steget kallas förvätskning och med hjälp av enzymet alfa-amylas kunde stärkelsens kedja klippas till kortare kedjor. Viskositet testades efter förvätskning för att kunna bestämma vilken eller vilka koncentrationer skulle process kunna utföras. Det visades sig att mellan 10 och 30 procent av bröd går att använda. Efter detta steg skedes en annan process som kallas sackarifiering som utfördes med enzymet gluko-amalys för att frigöra glukos. Detta steg användes framför allt för när jäst användes. Jäst har inte förmåga att produceras eller omvandlas kolhydraten till glukos. Svamp- och jäst-mikroorganismer användes i processen. Efter sackarifiering tillfördes mikroorganismerna i processen som kallas jäsning eller fermentering för att producera etanol och djurfoder som är slutprodukter. I projektet användes olika former av mikroorganismer som pellet, filamentös och sporer som inokulat. Detta gjordes för att se om det finns någon skillnad mellan olika formerna. Det spelade ingen roll vilken typ av bröd som användes. Högsta koncentration av etanol var ca 26 g/L. I projektet utnyttjades även tunndrank som kommer också från lantmännen. Anledningen var att minska användnings av rent vatten vid etanolproduktion.
Today bioethanol is produced from crops such as sugar cane, corn, and wheat. It is an ethical dilemma to use potential food for fuel production when a lot of countries do not have enough food. There is a better solution for this case and that is to use waste products. In this project exploitation of bread waste was investigated. Bread is rich in starch which consist of glucose monomers. Two types of bread waste were used in the experiment: hotdog bread and mixed bread. The reason why two types of breads were used was to compare if there are any differences between the products. The bread was prepared via liquefaction and saccharification using different factors like temperature and solid concentration, and was then fermented. In the first step, liquefication, alpha-amylase was used to cut the starch polymer to shorter oligomers. The viscosity was tested after liquefaction to determine which bread concentrations could be used. It turned out that between 10 and 30 percent of bread was usable. In the next step, saccharification, gluco-amylase was used to release glucose monomers. This step was used mainly when yeast was used. Both fungi and yeast-microorganisms were used in the process. After saccharification the microorganisms were added to the process to carry out fermentation to produce ethanol and animal feed as final products. In the project different forms of fungi were used for inoculation like pellets, filamentous, and spores. This was done to see if there were any difference between the forms. The type of bread that was used did not matter. The highest concentration of ethanol was ca 26 g/L. In the project thin stillage from was also used. The reason was to reduce the amount of clean water for ethanol production.

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Mendes, Ana Cristina Mateus. "Optimização da produção de ácido Docosahexaenóico (DHA, 22:6 3) por via fermentiva com meios de cultura alternativos." Doctoral thesis, Universidade de Évora, 2009. http://hdl.handle.net/10174/22806.

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Testou-se o xarope de alfarroba como fonte de carbono alternativa quer para crescimento quer para produção de DHA pela microalga heterotrófica marinha Crypthecodinium cohnii. Numa fermentação em fed-batch, utilizando xarope de alfarroba diluído, suplementado com extracto de levedura e sal do mar, as produtividades em biomassa e em DHA foram 420 mg/Lh e 18,5 mg/Lh, respectivamente, após 100,4 h. Investigou-se o efeito da adição de n-dodecano como vector de oxigénio, no crescimento e na produção de DHA por Crypthecodinium cohnii. Após 86,7 h de fermentação, a concentração de biomassa, a taxa específica de crescimento, os teores de DHA e de ácidos gordos totais foram superiores na fermentação contendo 1% (v/v) de n-dodecano, comparativamente à fermentação de controlo. Foi desenvolvido um procedimento simples e pouco dispendioso que envolve a saponificação e metilação da biomassa húmida, seguidas de winterização e complexação com ureia, de forma sequencial, para concentrar o DHA extraído da biomassa. A fracção mais pura em DHA (99,2% do total de ácidos gordos) foi obtida para uma razão ureia/ácidos gordos de 3,5 (m/m), às temperaturas de cristalização de 4 e 8 °C. ⓿⓿⓿ABSTRACT: Carob pulp syrup was tested as an alternative carbon source for either the heterotrophic marine microalga Crypthecodinium cohnii growth or DHA production. ln a fed-batch fermentation using diluted carob pulp supplemented with yeast extract and sea salt, biomass and DHA productivity were 420 mg/lh and 18.5 mg/lh, respectively after 100.4 h. The effect of n-dodecane as an oxygen vector on Crypthecodinium cohnii growth and DHA production was investigated. After 86.7 h of fermentation, biomass concentration, specific growth rate, DHA and total fatty acid production were higher in the 1% (v/v) n-dodecane fermentation, compared to control fermentation. A simple and inexpensive procedure involving saponification and methylation over wet biomass, winterization and urea complexation in a sequential way has been developed in order to concentrate DHA from algal biomass. The purest DHA fraction (99.2% of total fatty acids) was found at the urea/fatty acid ratio of 3.5 (w/w) at the crystallization temperatures of 4 and 8 °C.

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45

Wilhelmsson, Lina. "Utvärdering av svenska baljväxter som råmaterial vid växtbaserad glasstillverkning." Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-55699.

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Lösningen på rådande klimathot och hälsoproblem kan ligga i att omforma våra kostvanor. Genom att minska på animaliekonsumtionen och öka intaget av vegetabiliska produkter kan miljö och hälsa förbättras. För att stimulera en sådan omställning behövs fler alternativ för konsumenter. Glass tillverkas traditionellt med animaliska produkter men det finns också vegetabiliska alternativ, majoriteten av dessa importeras. Många baljväxter trivs i tempererade klimat och har en lång tradition av att odlas i Sverige. Idag används en del av de inhemska baljväxterna främst till djurfoder med dessa skulle kunna användas även i livsmedel. Syftet med arbetet var att undersökta om svenska baljväxter kan tillämpas som råmaterial vid glasstillverkning. Effekten av groddning och val av fett utvärderades med hänsyn på glassens egenskaper. De parametrar som utvärderades var proteinhalt med modifierad Kjeldahl-metod följt av HPLC, torrsubstans med ugntorkningsmetod, buffertkapacitet via titrering, pH med pH-meter, viskositet med rinntidsviskosimetri och smälthastighet med smälttidsanalys. Resultatet indikerade att svenska baljväxter kan användas som råmaterial vid glasstillverkning. Fettsort eller groddning verkade inte ha någon påverkan på glassens egenskaper. Fermenteringsmöjligheten av glassen utreddes även vilken indikerar på att fler fermenteringsförsök behövs, eventuellt med en andra mjölksyrabakterier. Ytterligare undersökningar krävs för samtliga analyser för att fastställa tillförlitliga resultat.
The solution to current climate changes and lifestyle related diseases can partly be targeted by changing our diet into a more plant based. With the same consumption level and production methods, animal products are very resource demanding. More options are needed to encourage consumers into eating a more sustainable diet. Ice cream is traditionally made from animal products but there are plant based alternatives, of which the majority is imported. Swedish leguminous are easily cultivated in temperate climates and have been traditionally grown in Sweden for many years. Some of the Swedish leguminous are mostly cultivated for feed, but it is possible to use them for human food as well. The aim of this study was to investigate if Swedish leguminous can be utilized as raw material for plant based ice cream. Germination and choice of vegetable fat was evaluated. The parameters that were analyzed were protein content by Kjeldahl with modification and HPLC, total solid content by oven drying methods, buffer capacity by titration, pH by pH-meter, viscosity by capillary methods and melting rate by melting-time analysis. The results indicate that Swedish leguminous can be used as raw material for plant based ice cream. The fat type or germination did not seem to affect the properties of the ice cream. Finally, fermentation of the Swedish leguminous based ice cream was evaluated. The result indicates that more fermentation attempts are needed, perhaps with other types of lactic acid bacteria. Further studies is needed to determine a reliable result.

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46

Bertrand, Martin. "Suivi de l'ATP et des protéines du biofilm dans un bioréacteur a lit fluidisé fermentant un perméat de lactosérum reconstitué /." Thèse, Chicoutimi : Université du Québec à Chicoutimi, 2002. http://theses.uqac.ca.

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47

Eklund, Oskar, and Dan Eriksson. "Att sylta eller inte sylta : En analys av fermenteringsmetoder beskrivna i svenska kok- och hushållsböcker under perioden 1736 - 1920." Thesis, Umeå universitet, Enheten för restauranghögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-160052.

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Historiskt sett har fermenteringsmetoder främst använts för livsmedelskonservering, och därmed i överlevnadssyfte. Idag växer intresset för fermentering men utifrån nya intresseområden såsom för det ökade näringsinnehållet och metodernas smakförhöjande egenskaper. Detta arbete handlar om fermenteringsmetoder beskrivna i svenska kokböcker från 1736 till 1920, där recepten kategoriseras genom en kvantitativ innehållsanalys efter typ av fermentering och kokbokens publiceringsår. Av de olika fermenteringsmetoderna har särskilt fokus lagts på mjölksyrning, alkoholjäsning och ättiksberedning. Källmaterialet består av 43 kokböcker från den studerade tidsperioden, och utifrån dessa ges en överskådlig bild av metodernas förekomst. Vidare diskuteras vilka omgivande samhällsförändringar som kan ha bidragit till att metoderna har dokumenterats i dessa böcker. Resultatet av detta arbete talar för en något avtagande frekvens av metoderna mot slutet av 1800-talet. Resultatet visar även på att mjölksyrning och alkoholjäsning var ungefär lika vanligt förekommande, och att ättiksberedning var mer sällsynt. I förlängningen visar resultatet på en möjlig koppling mellan receptens frekvens av förekomst, som avtar mot slutet av den studerade perioden, med undantag för ättiksberedningen som avtog närmare sekelskiftet. Skälen till dess detta kan härledas till samhällsförändringar som industrialisering, renlighetsideal och nykterhetsrörelser.
Historically speaking, methods of fermentation have primarily been used in preservation of food stuffs, and hence for a purpose of survival. Today, the interest in fermentation grows, but within new areas of interest like the increased nutritional value and the methods flavour enhancing properties. This essay focuses on the fermentation methods described in Swedish cookbooks between the year of 1736 to 1920, where the recipes are categorized by a quantitative content analysis after the type of fermentation and the publishing year of the cookbook. Out of the different methods for fermenting food stuff, particular focus has been directed towards fermentation by lactic acid bacteria, production of alcoholic beverages and production of vinegar. The source material consists of 43 cookbooks from the studied period, and from these, the occurrence of the fermentation methods is portrayed, which furthermore is discussed to identify societal changes which could have influenced their presence in these books. The result shows a slight declining occurrence of the methods towards the end of the 19th century, and that fermentation by lactic acid bacteria and alcoholic fermentation were similarly frequent, while the production of vinegar was less included in the cookbooks. Furthermore, the result shows a slight correlation between the occurrence of the studied recipes, which are simultaneously declining with the exception for the method of producing vinegar, which frequency was declining closer to the turn of the century. Possible reasons for this are the societal changes brought by the industrialization, a new ideal of hygiene and sobriety movements.

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Rocha, Sobrinho Hermínio Maurício da. "Pesquisa de anticorpos IgG séricos anti-lipoproteínas de mycoplasma fermentans e mycoplasma hominis ou anti-mam (superantigeno de mycoplasma arthritidis) em pacientes com artrite reumatoide ou lupus eritematoso sistemico." Universidade Federal de Goiás, 2008. http://repositorio.bc.ufg.br/tede/handle/tde/2866.

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Submitted by Carla Ferreira (carlaferreira66@gmail.com) on 2014-07-31T12:23:26Z No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) HerminioSobrinho-2008 (1).PDF: 811492 bytes, checksum: 63a0aabcbb6458adb1051bc054066d08 (MD5)
Made available in DSpace on 2014-07-31T12:23:26Z (GMT). No. of bitstreams: 2 license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) HerminioSobrinho-2008 (1).PDF: 811492 bytes, checksum: 63a0aabcbb6458adb1051bc054066d08 (MD5) Previous issue date: 2008
Rheumatoid Arthritis (RA) and Systemic Lupus Erythematosus (SLE) are autoimmune diseases of unknown etiology. Some species of mycoplasmas cause arthritis in animals and humans, and their lipid-associated membrane proteins (LAMPs) and Mycoplasma arthritidis mitogen (MAM superantigen) are potent stimulators of the immune system. Thus, it has been proposed that mycoplasma can be involved in autoimmune-disease etiology. The objective of the present work was to detect antibodies to MAM and LAMPs of M. hominis and M. fermentans in the patient sera, and to characterize the profile of IgG antibodies reactivity with LAMPs in order to identify the major immunogenic mycoplasmal lipoproteins that could be involved in the etiopathogenesis of these autoimmune diseases. Serum samples were obtained from peripheral blood of female patients at the same age of healthy controls. Recombinant MAM (from M. arthrititidis), LAMPs of M. hominis PG21 and M. fermentans PG18 were used in Western blotting assays. Antibodies to MAM were detected in the patient and control sera (RA: 27.5% vs 18.8%; SLE: 21.7% vs 20.0%). At least 23 LAMPs were found in the preparations of M. hominis PG21 and of M. fermentans PG18 with molecular masses between 20 and 192 KDa. The sera of RA patients recognized a larger number of LAMPs of M. hominis PG21 and M. fermentans PG18 than the control sera (RA: 11 ± 4 vs controls: 7 ± 3, n = 35; p < 0,05). Most of the sera of RA patients presented strong reactivity with LAMPs of M. hominis PG21 (RA: 65.7% vs controls: 20%, p < 0.05). LAMPs of M. hominis PG21 with molecular masses < 49 and ? 20 KDa and LAMPs of M. fermentans PG18 < 102 and ? 58 were mainly recognized by IgG antibodies of RA patients. When comparing sera from SLE patients and controls there was detected no significant differences between the profiles of IgG reactivity. Therefore, M. hominis PG21 LAMPs (< 49 and ? 20 KDa) and M. fermentans PG18 LAMPs (< 102 and ? 58 KDa) are high immunogenic mycoplasmal antigens that can induce antibody cross reactivity with self antigen, contributing with the RA pathogenesis.
A artrite reumatóide (AR) e o lúpus eritematoso sistêmico (LES) são doenças autoimunes de etiologia desconhecida. Algumas espécies de micoplasmas causam artrite séptica em seres humanos, sendo estas bactérias fortes candidatos à etiopatogênese destas doenças. O superantígeno MAM é uma proteína secretada por Mycoplasma arthritidis, que juntamente com lipoproteínas (LAMPs) de M. hominis e M. fermentans, ativam as células do sistema imune e podem estar envolvidos na etiopatogenia da AR e do LES. O objetivo do presente trabalho foi detectar e caracterizar a resposta de anticorpos IgG contra superantígeno MAM e LAMPs de M. fermentans e M. hominis em soros de pacientes com AR ou LES, a fim de detectar as LAMPs mais imunogênicas candidatas a antígenos envolvidos na etiopatogenia destas doenças. Os pacientes com AR ou LES e os controles saudáveis eram indivíduos do sexo feminino e da mesma faixa etária. Foi usado MAM recombinante e LAMPs de M. hominis PG21 e M. fermentans PG18 extraídas com detergente Triton X-114, para avaliar o perfil de anticorpos IgG por meio da técnica de Western blotting. Anticorpos IgG anti-MAM foram detectados tanto nos soros de pacientes quanto nos dos controles (AR: 27,5% vs 18,8%; LES: 21,7% vs 20,0%). Foram detectadas pelo menos 23 LAMPs nas preparações de M. hominis PG21 e de M. fermentans PG18 com massas moleculares entre 20 e 192 KDa. Os soros de pacientes com AR reconheceram um maior número de LAMPs de M. hominis PG21 e de M. fermentans PG18 do que os soros controles (AR: 11 ± 4 vs controles: 7 ± 3, n = 35; p < 0,05). A maioria dos soros dos pacientes com AR apresentou forte reatividade com LAMPs de M. hominis PG21 (AR: 65,7% vs controles: 20%, p < 0,05). As LAMPs de M. hominis PG21 com massas moleculares <49 e ³ 20 KDa e de M. fermentans PG18 < 102 e ? 58 foram mais frequentemente reconhecidas por anticorpos IgG de soros de pacientes com AR do que por anticorpos dos soros controles. Não foram atestadas diferenças significantes entre os perfis de reatividade dos soros de pacientes com LES e controles, nem com relação ao número de LAMPs reconhecidas, nem com as diferentes faixas de massas moleculares das LAMPs. Portanto, as LAMPs de M. hominis (<49 e ³ 20 KDa) e M. fermentans (< 102 e ? 58) podem ser antígenos que induzem a produção de anticorpos que reagem cruzadamente com antígenos próprios, contribuindo para o processo da patogênese da AR.

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49

Sun, Yi-Zhou, and 孫翊洲. "Selection of Yeasts and Mix-Fermenting Golden Muscat Wine." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3x566j.

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碩士
國立臺灣大學
食品科技研究所
107
Recently, many studies have reported that mixed fermentation of Saccharomyces yeast and non-Saccharomyces yeast has an effect on enhancing the content and complexity of wine aroma compared to single strain fermentation. In this study, yeasts were screened from fruit peels to adapt to the wine fermentation environment, and the optimum mix-fermentation conditions for ethyl acetate were studied. The experiment used YPDA medium which added chloramphenicol as a selecting platform, and YPD medium which adjusted pH, glucose concentration and alcohol concentration to mimic wine fermentation condition. Saccharomyces cerevisiae (A5) and Pichia anomala (F8) were selected for RSM (response surface methodology) experiments because of the high ethyl acetate production potential. Sequential inoculation interval time, temperature, and initial sugar concentration was chosen as the RSM factor to obtain the maximum ethyl acetate yield. After the RSM experiment, instrumental analysis and sensory evaluation using 9-Point hedonic scale method was carried out. According to the RSM experiment, the highest ethyl acetate yield of 85.77 ppm can be obtained at a temperature of 21.36oC, an initial sugar concentration of 25.86%, and an interval inoculation time of 32.48 h. Instrumental analysis shows an increase concentration of Ethyl acetate, 1-propanol, Isobutanol, 2-Methyl-1-Butanol, Ethyl octanoate, 2,3-Butanediol, 2-Phenylethanol and Tyrosol in optimized wine compare with un-optimized wine. In sensory evaluation experiment, five kinds of wine including three kinds of commercial wine and two kinds of self-made wine fermented under un-optimized condition and optimized condition was served to the judgers. The result indicates that the wine made under optimized condition was rated higher than the un-optimized wine and two commercial wine in overall liking, flavor, mouthfeel and aftertaste. This study confirms that the optimal mix-fermentation does enhance the aroma concentration of the wine and has a better flavor. It is expected that the research results will provide more applications in the wine industry.

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50

Lo, Hui-Fang, and 羅慧芳. "Breeding of cellulose-fermenting new yeasts and physiological characteristics." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/59987050973170736384.

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碩士
國立屏東科技大學
食品科學系所
95
The results showed the optimum culture conditions of F1 were the medium contained 1.5%yeast extract and 1.5%cellulose powder at pH6 and growing at 30℃. F1 could assimilate citric acid and salicin which parent strain FusantAAR3 without the ability. F1 utilized organic nitrogen was better than inorganic nitrogen. Doing simple fermenting test, F1 have a little fermenting ability. Cellulose prowder pretreated with phosphoric acid or sulfuric acid make cellulose powder like-gel for improving cellulose-fermenting ability of F1. So used after washed and filted to get rid of acid. So that utilizing ability and fermenting ability of cellulose will enhance. Presaccharification or saccharification and fermentation in same vessel were applied for cellulose fermentation, fermentation rate can achieved to 59.2％. The study was tried to breed the cellulose-fermenting yeast by protoplast fusion. The fusion was carried out between the protoplasts of FusantAAR3 ( Schizosaccharomyces pombe × Aspergillus niger × Rhizopus delemer ) and mushroom which can digest the cellulose such as Lentinula edodes . The method of protoplasts preparation for removing the cell wall of two parents strains, the cell wall lytic enzyme from Trichoderma viride was used. Then, the protoplasts fusion was promoted by polyethylene glycol (PEG), and cell wall regeneration of fusants was carried out in regeneration medium. So, new yeasts of fusant were isolated. Thus, the first time isolated fusant was named F1.Morphology of F1 were investigated. The assimilation and fermentation ability of carbon sources, and assimilation ability of nitrogen were investigated, too.

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