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Journal articles on the topic 'Liquid-Liquid fermentation'

Author: Grafiati

Published: 25 May 2024

Last updated: 31 July 2025

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1

Pérez Ávila, Alan D., Sneyder Rodríguez-Barona, and Javier Fontalvo-Alzate. "Molecular toxicity of potential liquid membranes for lactic acid removal from fermentation broths using Lactobacillus casei ATCC 393." DYNA 85, no. 207 (2018): 360–66. http://dx.doi.org/10.15446/dyna.v85n207.72374.

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Toxic effects of extractants and carriers of specific microorganisms must be taken into account before using them with hybrid fermentation processes that are combined with liquid membranes or liquid-liquid extraction. In the current research three extractants (trioctylamine, tri-iso-octylamine and Aliquat 336), three diluents (dodecane, dodecanol, and oleyl alcohol) and two mixtures (extractant/diluent) were tested for molecular toxicity on the bacteria Lactobacillus casei ATCC 393 as potential components of a liquid membrane or a liquid-liquid extraction process for lactic acid removal in an

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Wu, Pengyu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, and Yunxiang Liang. "Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation." Microorganisms 9, no. 9 (2021): 1951. http://dx.doi.org/10.3390/microorganisms9091951.

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Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern. In this study, the tolerance of bacteria produced by the two fermentation methods to acid stress was compared, and the reasons for the tolerance differences were analyzed at the physiological and transcriptional levels. The survival rate of the bacterial agent obtained from solid-state fermentation was significantly higher than that of bacteria obtained from liquid-state fermentation a

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3

Wu, Pengyu, Jing An, Liang Chen, et al. "Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations." Microorganisms 8, no. 11 (2020): 1656. http://dx.doi.org/10.3390/microorganisms8111656.

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The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tol

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van Holst Pellekaan, Nicholas, Michelle E. Walker, Tommaso L. Watson, and Vladimir Jiranek. "‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System." Fermentation 7, no. 4 (2021): 205. http://dx.doi.org/10.3390/fermentation7040205.

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When fermentation research requires the comparison of many strains or conditions, the major bottleneck is a technical one. Microplate approaches are not able to produce representative fermentative performance due to their inability to truly operate anaerobically, whilst more traditional methods do not facilitate sample density sufficient to assess enough candidates to be considered even medium throughput. Two robotic platforms have been developed that address these technological shortfalls. Both are built on commercially available liquid handling platforms fitted with custom labware. Results a

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Setford, Patrick, David Jeffery, Paul Grbin, and Richard Muhlack. "Mass Transfer of Anthocyanins during Extraction from Pre-Fermentative Grape Solids under Simulated Fermentation Conditions: Effect of Convective Conditions." Molecules 24, no. 1 (2018): 73. http://dx.doi.org/10.3390/molecules24010073.

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The colour of red wine is largely determined by the concentration of anthocyanins that are extracted from grape skins during fermentation. Because colour is a key parameter in determining the overall quality of the finished product, understanding the effect of processing variables on anthocyanin extraction is critical for producing a red wine with the desired sensorial characteristics. In this study, the effect of convective conditions (natural and forced) on the mass transfer properties of malvidin-3-glucoside (M3G) from pre-fermentative grape solids was explored at various liquid phase condi

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6

Gao, Yi-Ping, De-Xiang Shi, Yuan-Hao Li, et al. "Development of Biphasic Culture System for an Entomopathogenic Fungus Beauveria bassiana PfBb Strain and Its Virulence on a Defoliating Moth Phauda flammans (Walker)." Journal of Fungi 11, no. 3 (2025): 202. https://doi.org/10.3390/jof11030202.

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Beauveria bassiana PfBb is a new strain with high host specificity to the target pest Phauda flammans. We conducted a series of experiments to optimize the biphasic fermentation system of B. bassiana PfBb by screening the medium compositions and fermentation environmental conditions in both liquid and solid fermentations. In the liquid fermentation, glucose and yeast extract with a C:N ratio of 17:1 were the optimal carbon and nitrogen sources, respectively, for B. bassiana PfBb mycelium growth and blastospore production, and liquid fermentation with an inoculation concentration of 1 × 108/mL

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7

Agung, Rasmito, Sato Abas, and Sri Widari Nyoman. "THE EFFECT OF STARTER RATIO ON TOFU-PROCESSING WASTEWATER FERMENTATION INTO FERTILIZER." Engineering and Technology Journal 08, no. 05 (2023): 2207–12. https://doi.org/10.5281/zenodo.7940566.

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The process of tofu manufacturing produces solid (slurry) and liquid wastes with high protein content. Tofu-processing Wastewater can be used as the primary material for liquid NPK fertilizer production. The process of converting tofu-processing wastewater into liquid fertilizer was simple and requires a short fermentation time. The fermentation process was carried out by mixing of EM 4 (starter for fermentation liquid), alcohol as solvent and organics matter. The selection of organic matter that is used as the primary ingredient of liquid fertilizer would affect the content of N, P and K subs

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Hayati, Nur. "PEMANFAATAN LIMBAH CAIR TEMPE MENGGUNAKAN BAKTERI Pseudomonas sp DALAM PEMBUATAN PUPUK CAIR." JURNAL TECHLINK 2, no. 2 (2023): 45–51. http://dx.doi.org/10.59134/jtnk.v2i2.495.

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This study aims to analyze the differences in the length of fermented tempeh wastes using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, nutrient content (Nitrogen) contained in tempeh liquid waste fermentation using Pseudomonas sp bacteria in the manufacture of liquid fertilizer, the number of bacteria in tempe liquid waste fermentation by using Pseudomonas sp bacteria in making liquid fertilizer. Quantitative methods, types of experimental research and observations with the aim of knowing the effect of fermentation time on the liquid fertilizer produced. The fermentation ti

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Jafar, Jusmiati, Asrullah Syam, and Dwi Utamingsih. "Fermentasi Limbah Cair Produksi Tempe Terhadap Pertumbuhan Seledri (Apium graveolens L.)." Jurnal Biotek 12, no. 1 (2024): 18–28. https://doi.org/10.24252/jb.v12i1.37098.

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Copyright©2024 The process of producing tempe produces waste material called waste, which consists of two types: solid and liquid waste. The liquid waste that remains contains numerous organic elements that decompose easily and emit an unpleasant smell. This study was to determine the effect of tempeh liquid waste as an organic liquid fertilizer on the growth of celery (Apium graveolens L). The method used was an experimental method using a completely randomized design (CRD) with a long treatment of tempeh liquid waste fermentation of 3 treatments, namely X0 (control), X1 (2 days of fermentati

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Marpaung, Ridawati, and Kocu Arianto. "KARAKTERISTIK FISIK BUBUK KOPI DAN MUTU ORGANOPLEPTIK SEDUHAN BUBUK KOPI LIBERIKA TUNGKAL KOMPOSIT (LIBTUKOM) PADA BEBERAPA METODE FERMENTASI." Jurnal Media Pertanian 3, no. 2 (2018): 72. http://dx.doi.org/10.33087/jagro.v3i2.63.

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Penelitian ini bertujuan untuk mengetahui karakteristik fisik bubuk kopi dan mutu organoleptik seduhan bubuk kopi liberika pada berbagai metode fermentasi. Penelitian ini dilakukan di Desa Mekar Jaya Kecamatan Betara Kabupaten Tanjung Jabung Barat. Waktu penelitian dilakukan selama 6 bulan. Penelitian ini diuji dengan. Peubah yang diamati dalam penelitian ini adalah kadar air bubuk kopi,warna, cita rasa, aroma, kepahitan, dan kesukaan. Dari hasil pengujian uji Tau Kendall terhadap, menunjukkan bahwa metode fermentasi kering berpengaruh nyata terhadap warna, rasa dan aroma seduhan bubuk kopi, t

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Ayu Hartanti, Dyah, Miftachul Chusnah, and Fahmu Rosikhoh. "Rancang Bangun Alfepunic (Alat Fermentasi Pupuk Organik Cair) Terhadap Peningkatan Kualitas Hasil Pupuk Organik Cair." AGROSAINTIFIKA 6, no. 1 (2023): 1–9. http://dx.doi.org/10.32764/agrosaintifika.v6i1.3814.

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The purpose of this study is to determine the effectiveness of the design of liquid organic fertilizer fermentation equipment (ALFEPUNIC). ALFEPUNIC is a tool specifically designed to help facilitate the anaerobic process of fermenting liquid organic fertilizer equipped with a stirrer, removable filter, faucet, hose as a drain for gas, and a sterile bottle. In this study the method used was descriptive qualitative research method with a focus on testing the fermentation tool to determine the increase in the quality of the fermented liquid organic fertilizer. The results showed that the ALFEPUN

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12

Gyamerah, Michael, and John Glover. "Production of Ethanol by Continuous Fermentation and Liquid-Liquid Extraction." Journal of Chemical Technology & Biotechnology 66, no. 2 (1996): 145–52. http://dx.doi.org/10.1002/(sici)1097-4660(199606)66:2<145::aid-jctb484>3.0.co;2-2.

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13

Zautsen, R. R. M., F. Maugeri-Filho, C. E. Vaz-Rossell, A. J. J. Straathof, L. A. M. van der Wielen, and J. A. M. de Bont. "Liquid-liquid extraction of fermentation inhibiting compounds in lignocellulose hydrolysate." Biotechnology and Bioengineering 102, no. 5 (2009): 1354–60. http://dx.doi.org/10.1002/bit.22189.

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14

Dadgar, Ali M., and Gary L. Foutch. "Improving the Acetone-Butanol Fermentation Process With Liquid-Liquid Extraction." Biotechnology Progress 4, no. 1 (1988): 36–39. http://dx.doi.org/10.1002/btpr.5420040107.

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15

Hovorukha, V. M. "TWO-STAGE DEGRADATION OF SOLID ORGANIC WASTE AND LIQUID FILTRATE." Biotechnologia Acta 14, no. 4 (2021): 70–79. http://dx.doi.org/10.15407/biotech14.04.070.

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The accumulation of solid and liquid organic waste requires their treatment to develop energy biotechnologies and prevent environment pollution. Aim. The goal of the work was to study the efficiency of the purification of the filtrate from dissolved organic compounds by aerobic oxidation and methane fermentation. Methods. The standard methods were used to determine рН and redox potential (Eh), the gas composition, the content of short-chain fatty acids, the concentration of dissolved organic compounds counting to the total сarbon. The efficiency of two types of microbial metabolism for the deg

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Kurniawan, Lutfi, Maryudi Maryudi, and Erna Astuti. "Utilization of Tofu Liquid Waste as Liquid Organic Fertilizer Using the Fermentation Method with Activator Effective Microorganisms 4 (EM-4): A Review." Equilibrium Journal of Chemical Engineering 8, no. 1 (2024): 100. http://dx.doi.org/10.20961/equilibrium.v8i1.84056.

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<p><span><strong>ABSTRACT.</strong> Liquid organic fertilizer is organic fertilizer in liquid form which is partly or wholly derived from organic compounds such as plant, animal and industrial residues, in solid or liquid form. The nutrients contained in it are in the form of a very fine solution so that it is easily absorbed by plants, even the leaves or stems. Organic fertilizer is one solution to restore soil minerals physically, chemically and biologically from the bad effects of synthetic fertilizers. Liquid fertilizer is obtained from a solid fermentation process

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17

Malinowski, Janusz J., and Andrew J. Daugulis. "Liquid-liquid and vapour-liquid behaviour of oleyl alcohol applied to extractive fermentation processing." Canadian Journal of Chemical Engineering 71, no. 3 (1993): 431–36. http://dx.doi.org/10.1002/cjce.5450710313.

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18

AHOUSSI, Jean Marie, Hadja Djeneba OUATTARA, Lamine SAMAGACI, and Sébastien NIAMKÉ. "Comparative Study Between Liquid and Freeze-Dried Microbial Starters for Cocoa Bean Fermentation at Semi-Pilot Scale in Côte d'Ivoire." International Journal of Current Microbiology and Applied Sciences 14, no. 5 (2025): 1–13. https://doi.org/10.20546/ijcmas.2025.1405.001.

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Cocoa fermentation is the post-harvest treatment with the greatest impact on the quality of merchantable cocoa beans, due to its random nature. To control this process, microorganisms have been proposed as starters. While some authors suggest the use of these starters in liquid form, others suggest the freeze-dried form. The aim of the present study is to determine the best form of microbial starters for cocoa bean fermentation. A microbial cocktail consisting of two yeasts, three lactic acid bacteria, one acetic acid bacteria and one Bacillus was used. Each microorganism was grown individuall

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Chen, Yinguang, Xiong Zheng, Leiyu Feng, and Hong Yang. "Efficient recovery of carbon, nitrogen, and phosphorus from waste activated sludge." Water Science and Technology 68, no. 4 (2013): 916–22. http://dx.doi.org/10.2166/wst.2013.331.

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Carbon, nitrogen, and phosphorus need to be recovered to reduce the environmental impact of waste activated sludge (WAS). In this study the improved short-chain fatty acid (SCFA) production from WAS by the addition of kitchen waste to adjust the ratio of carbon to nitrogen (C/N), and the efficient recovery of nitrogen and phosphorus from the fermentation liquid were reported. Firstly, the optimum conditions for SCFA production were found to be pH 8, temperature 35 °C, C/N ratio 21 mg-C/1 mg-N, and fermentation time 6 d, using the response surface methodology. After alkaline fermentation, the s

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Asriyani, Asriyani, Ridwan Ridwan, Irma Irma, and Rostia Rostia. "Identifikasi Kandungan dan Pengaruh Lama Fermentasi POC terhadap Pertumbuhan Tanaman Sawi dengan Sistem Hidroponik." Daun: Jurnal Ilmiah Pertanian dan Kehutanan 9, no. 2 (2022): 147–60. http://dx.doi.org/10.33084/daun.v9i2.4154.

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One of the plants that has the potential and is easy to cultivate is mustard (Brassica juncea L.) especially in hydroponic systems. This study identified the total N, P and K content in liquid organic fertilizer made from moringa, banana weevil, maja fruit, sugar water, and rice washing water. Next, look at the effect of fermentation time on the growth of mustard plants through a hydroponic system. The study used a randomized block design with 3 treatments and three replications and one control was made using AB Mix fertilizer. The research stages include: preparation of tools and materials, p

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Yan, Meng-Qiu, Jie Feng, Yan-Fang Liu, Dian-Ming Hu, and Jing-Song Zhang. "Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China." Foods 12, no. 10 (2023): 2086. http://dx.doi.org/10.3390/foods12102086.

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Functional raw materials rich in various effective nutrients and active ingredients that are of stable quality can be obtained from the liquid fermentation of edible and medicinal fungi. In this review, we systematically summarize the main findings of this comparative study that compared the components and efficacy of liquid fermented products from edible and medicinal fungi with those from cultivated fruiting bodies. Additionally, we present the methods used in the study to obtain and analyze the liquid fermented products. The application of these liquid fermented products in the food industr

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Vastolo, Alessandro, Roberta Matera, Francesco Serrapica, et al. "Improvement of Rumen Fermentation Efficiency Using Different Energy Sources: In Vitro Comparison between Buffalo and Cow." Fermentation 8, no. 8 (2022): 351. http://dx.doi.org/10.3390/fermentation8080351.

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During haymaking and ensilage, a significant loss of sugars occurs. The addition of a total mixed ratio (TMR) with a liquid feed might provide promptly utilisable energy and recover the nutrients lost during the conservation. Interesting results were already obtained by including liquid feed in a TMR in a dairy cow. However, the possibility to also utilize them in Italian Mediterranean buffalo is not yet supported by data. This study aimed to evaluate the in vitro fermentation characteristics and kinetics of different types of liquid feed, utilising bovine and buffalo rumen liquor as inocula.

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Dong, Ming, and Qiong Fang Shao. "Study of a Novel Honeycomb Continuous Flocculator." Advanced Materials Research 1033-1034 (October 2014): 435–38. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.435.

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The continuous flocculator described in this article refers to a kind of continuous flocculation device designed to flocculate fermentation liquid. The honeycomb continuous flocculator is composed of a vessel and built-in trapezoid subassemblies, which divide the space within the vessel into multiple honeycomb channels. The length ratio between the longest diagonal of the regular hexagon and the axial length of the channel is within the range 0.01–0.04; and the internal surface roughness (Ra) of the channels should be 0 < Ra ≤ 0.2 μm. In contrast to current flocculator designs, the channels

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Wei, Cheng, Chun-Yan Luo, Xin-Zhuan Yao, Yu-Jie Jiao, and Li-Tang Lu. "Optimization of the Theabrownins Process by Liquid Fermentation of Aspergillus niger and Their Antioxidant Activity." Applied Sciences 12, no. 19 (2022): 9720. http://dx.doi.org/10.3390/app12199720.

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Theabrownins are macromolecular compounds with many hydroxyl, carboxyl, and phenolic functional groups. They are usually extracted from dark tea, in which they are present at low concentrations. In this paper, a low-cost microbial liquid fermentation method was established by inoculating Aspergillus niger with minced tea extract as the raw material. After applying the Box–Behnken and response surface approach design, the optimum fermentation conditions in the fermentor were determined to be an 8% (80 g/L) sucrose concentration, 1:31 (0.03226 g/mL) solid–liquid ratio, 4.141 × 106 CFU/mL bacteri

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Yusron, Rifky, Mahrus Umami, Sabaruddin Ahmad, Anis Arendra, and Ibnu Irawan. "Effect of fermentation duration on rice straw (Oryza Sativa L) in bioethanol quality." BIO Web of Conferences 146 (2024): 01059. http://dx.doi.org/10.1051/bioconf/202414601059.

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Rice straw (Oryza sativa L.) can be used to produce bioethanol. Bioethanol is a liquid alternative fuel that has the potential to serve as a substitute for, and potentially even replace, fossil fuels. Hence, considering the substantial amount of agricultural waste generated and its underutilization, it is feasible to transform agricultural waste into a liquid fuel known as bioethanol. Rice straw is a type of agricultural waste that can be transformed into bioethanol, a form of liquid fuel. The rice straw conversion process involves the utilization of hydrolysis, fermentation, and distillation

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Carnevali, P., R. Ciati, A. Leporati, and M. Paese. "Liquid sourdough fermentation: Industrial application perspectives." Food Microbiology 24, no. 2 (2007): 150–54. http://dx.doi.org/10.1016/j.fm.2006.07.009.

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Sanchez-Cuasapud, Deisy del Rocio, Liliana Rocío Botero-Botero, and Margarita Hincapié-Pérez. "Inoculation and microelements: two important factors for enhanced conidiogenesis of Trichoderma asperellum in solid and liquid fermentation." Revista Facultad Nacional de Agronomía Medellín 77, no. 1 (2024): 10601–9. http://dx.doi.org/10.15446/rfnam.v77n1.108175.

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The standardization of cultivation processes that allow high levels of conidia growth and formation is required to formulate Trichoderma products to combat fungal diseases in agronomically important crops. This study evaluated the effects of inoculation using different inoculum concentrations (1.0x105, 1.0x106, and 1.0x107 conidia mL-1) and inoculum volumes (10, 30, and 50 mL). Later, it evaluated the effect of adding microelements (CaCO3, KH2PO4, MgSO4*7H2O, and (NH4)2SO4) on the conidiogenesis of two strains of Trichoderma asperellum (GRB-HA01 and GRB-HA02) in solid-state and liquid fermenta

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Peng, Wei, Jinmei Peng, Luling Lan, Huazhi Li, and Xinqiang Ning. "Uniform experimental design optimization of liquid fermentation Baijiu mixed fermentation." International Journal of Agriculture and Food Sciences Research 1, no. 1 (2024): 124–31. http://dx.doi.org/10.62051/ijafsr.v1n1.13.

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In this study, corn alcohol fermentation mash was used as raw material, and different microorganisms were added to improve the flavor of liquid fermentation Baijiu. The optimum fermentation conditions of liquid fermentation Baijiu were optimized by uniform experimental design. The optimum fermentation conditions were as follows: Saccharomyces cerevisiae: non-Saccharomyces cerevisiae=3.8:1, yeast inoculation amount was 0.65 g/g, Lactobacillus inoculation amount was 1%, yeast inoculation time was 26.5 h, Lactobacillus inoculation time was 0.5 h, the total acid content was 1.943 g/L, the estimate

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Ibarra, David, María E. Eugenio, Pablo Alvira, Ignacio Ballesteros, Mercedes Ballesteros, and María J. Negro. "Effect of Laccase Detoxification on Bioethanol Production from Liquid Fraction of Steam-Pretreated Olive Tree Pruning." Fermentation 9, no. 3 (2023): 214. http://dx.doi.org/10.3390/fermentation9030214.

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During lignocellulosic bioethanol production, the whole slurry obtained by steam explosion is filtered, generating a water-insoluble fraction rich in cellulose which is used for saccharification and ethanol fermentation, as well as a liquid fraction containing solubilised glucose and xylose but also some inhibitory by-products (furan derivatives, weak acids and phenols), which limits its use for this purpose. Since utilization of this liquid fraction to ethanol is essential for an economically feasible cellulosic ethanol process, this work studied a laccase from Myceliophthora thermophila to d

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Li, Xiang, Hong Chen, Lanfang Hu, Lei Yu, Yinguang Chen, and Guowei Gu. "Pilot-Scale Waste Activated Sludge Alkaline Fermentation, Fermentation Liquid Separation, and Application of Fermentation Liquid To Improve Biological Nutrient Removal." Environmental Science & Technology 45, no. 5 (2011): 1834–39. http://dx.doi.org/10.1021/es1031882.

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Abdullah, Abdullah. "Solid And Liquid Pineapple Waste Utilization For Lactic Acid Fermentation." Reaktor 11, no. 1 (2017): 50. http://dx.doi.org/10.14710/reaktor.11.1.50-52.

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The liquid and solid pineapple waste contain mainly sucrose, glucose,fructose, and other nutrients. It therefore can potentially be used as carbon source for fermentation to produce organic acid. Recently, lactic acid has been considered to be an important raw material for production of biodegradable lactate polymer, the experiments were carried out in batch fermentation using the liquid and solid pineapple waste to produce lactic acid. The anaerobic fermentation of lactic acis were performed at 40 0C, ph 6, 5% inocolum, and 50 rpm. Initially results show that the liquid pineapple waste by usi

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Sun, Jian, Mei Sun, Liang Guo, Yangguo Zhao, Mengchun Gao, and Zonglian She. "The effects of denitrification with sludge alkaline fermentation liquid and thermal hydrolysis liquid as carbon sources." RSC Advances 6, no. 76 (2016): 72333–41. http://dx.doi.org/10.1039/c6ra11982d.

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Samsu Adi Rahman, Sukenda, Widanarni, Alimuddin, and Julie Ekasari. "Characterization of fermentation liquid from mangrove leaves Avicennia marina and its inhibitory potential for bacterium causing ice-ice disease." Jurnal Akuakultur Indonesia 19, no. 1 (2020): 1–9. http://dx.doi.org/10.19027/jai.19.1.1-9.

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ABSTRACT  Fermentation liquid from mangrove leaves Avicennia marina contains microorganisms, nutrients, and secondary metabolites. This study aimed to identify bacteria and the compounds in fermentation liquid of mangrove leaves A. marina and measured their inhibitory capacity against pathogenic bacteria Stenotrophomonas maltophilia which causes ice-ice disease in seaweed. Molecular analysis which aimed the 16S rRNA gene showed that the bacteria in fermentation liquid consisted of eight types of Bacillus, Bacillus subtilis MSAR-01, Bacillus megaterium MSAR-02, Bacillus firmus MSAR-

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Tian, Mengtian, Qiuqin Zhang, Xianming Zeng, Xin Rui, Mei Jiang, and Xiaohong Chen. "The Differences in Protein Degradation and Sensitization Reduction of Mangoes between Juices and Pieces Fermentation." Foods 12, no. 18 (2023): 3465. http://dx.doi.org/10.3390/foods12183465.

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Given the allergic reaction caused by mangoes, nonthermal food technologies for allergenicity reduction are urgently desired. This study aimed to assess the impact of kombucha fermentation on the allergenicity of mangoes. The total proteins, soluble proteins, peptides, amino acid nitrogen, the SDS–PAGE profiles of the protein extracts, and immunoreactivity of the sediment and supernatant were measured in two fermentation systems (juices and pieces fermentation). Throughout the fermentation, the pH decreased from about 4.6 to about 3.6, and the dissolved oxygen reduced about 50% on average. How

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Sumarlin, Sumarlin, Suraedah Alimuddin, Edy Nuhung, and Jabal Rahmat Ashar. "KANDUNGAN HARA PUPUK ORGANIK CAIR DARI KEONG EMAS DENGAN INTERVAL FERMENTASI YANG BERBEDA." AGrotekMAS Jurnal Indonesia: Jurnal Ilmu Peranian 1, no. 1 (2020): 16–23. http://dx.doi.org/10.33096/agrotekmas.v1i1.102.

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This study aims to determine the nutrient content of liquid organic fertilizer from golden snails with different fermentation intervals. The research was conducted in February 2019 at the Faculty of Agriculture, Muslim University of Makassar, Indonesia. 3 weeks of fermentation 4. Week of fermentation 5 weeks each treatment was repeated 3 times and each repetition consisted of three samples so that there were 36 units of experimental data obtained were processed by analysis of variance and further tests using the smallest real difference test with the highest total n and K2O levels obtained at

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui, and HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides." Open Biomedical Engineering Journal 9, no. 1 (2015): 190–93. http://dx.doi.org/10.2174/1874120701509010190.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(

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Zhong-hua, LIU, HOU Xiao-ge, Zhao Jin-hui, and HE Le. "Liquid Fermentation of Ganoderma applanatum and Antioxidant Activity of Exopolysaccharides." Open Biomedical Engineering Journal 9, no. 1 (2015): 224–27. http://dx.doi.org/10.2174/1874120701509010224.

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The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6.0, the inoculum size was 8％, the fermentation temperature was 32oC, the fermentation time was 7 d. The exopolysaccharides of GA strain could scavenge hydroxyl radicals(HR) and superoxide anion radicals(

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Sajeev, Evelyn, Sheshank Shekher, Chukwuma C. Ogbaga, Kwaghtaver S. Desongu, Burcu Gunes, and Jude A. Okolie. "Application of Nanoparticles in Bioreactors to Enhance Mass Transfer during Syngas Fermentation." Encyclopedia 3, no. 2 (2023): 387–95. http://dx.doi.org/10.3390/encyclopedia3020025.

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Gas–liquid mass transfer is a major issue during various bioprocesses, particularly in processes such as syngas fermentation (SNF). Since SNF involves the movement of gases into the fermentation broth, there is always a rate-limiting step that reduces process efficiency. Improving this process could lead to increased efficiency, higher production of ethanol, and reduced energy consumption. One way to improve fluid transfer between gas and liquid is by incorporating nanoparticles (NPs) into the liquid phase. This entry describes recent advances in using NPs to improve gas–liquid mass transfer d

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Khawsung, T., S. Panphon, and W. Khummueng. "Determination of monacolin K and citrinin in red mold dioscorea and dried shrimp products using ultra high-performance liquid chromatography." Food Research 8, no. 6 (2024): 77–84. http://dx.doi.org/10.26656/fr.2017.8(6).264.

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In this study, red mold dioscorea (RMD) was utilized as a natural colorant to produce dried whiteleg shrimp (Litopenaeus vannamei). Whiteleg shrimp dyed with 50% diluted liquid RMD had a favorable appearance compared to control and undiluted liquid RMD. Dioscorea (Dioscorea hispida Dennst.) or bitter yam flour was used as a substrate in Monascus purpureus TISTR 3615 submerged fermentation to produce RMD. Dioscorea flour concentrations in a range of 10-50 g/L and various nitrogen sources at 4 g/L were investigated. The study showed that 10 g/L of diosorea flour and monosodium glutamate were cho

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Bai, Xuefei, Qian Li, Dai Zhang, et al. "Bacillus velezensis Strain HN-Q-8 Induced Resistance to Alternaria solani and Stimulated Growth of Potato Plant." Biology 12, no. 6 (2023): 856. http://dx.doi.org/10.3390/biology12060856.

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Bacillus velezensis HN-Q-8, isolated in our previous study, has an antagonistic effect on Alternaria solani. After being pretreated with a fermentation liquid with HN-Q-8 bacterial cell suspensions, the potato leaves inoculated with A. solani displayed smaller lesion areas and less yellowing than the controls. Interestingly, the activity levels of superoxide dismutase, peroxidase, and catalase in potato seedlings were enhanced by the addition of the fermentation liquid with bacterial cells. Additionally, the overexpression of key genes related to induced resistance in the Jasmonate/Ethylene pa

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Wu, Guochao, Björn Alriksson, and Leif J. Jönsson. "Conditioning of pretreated birch by liquid–liquid organic extractions to improve yeast fermentability and enzymatic digestibility." RSC Advances 13, no. 29 (2023): 20023–30. http://dx.doi.org/10.1039/d3ra02210b.

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Nanda, Sonil, Falguni Pattnaik, Biswa R. Patra, Kang Kang, and Ajay K. Dalai. "A Review of Liquid and Gaseous Biofuels from Advanced Microbial Fermentation Processes." Fermentation 9, no. 9 (2023): 813. http://dx.doi.org/10.3390/fermentation9090813.

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Biofuels are the sustainable counterparts of fossil fuels to meet the increasing energy demands of the current and future generations. Biofuels are produced from waste organic residues with the application of mechanical, thermochemical and biological methods and processes. While mechanical and thermochemical conversion processes involve the use of heat, pressure, catalysts and other physicochemical attributes for the direct conversion of biomass, biological conversion requires microorganisms and their enzymes as biocatalysts to degrade the fermentable substrates into biofuels and biochemicals.

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Honarmandrad, Zhila, Karolina Kucharska, and Jacek Gębicki. "Processing of Biomass Prior to Hydrogen Fermentation and Post-Fermentative Broth Management." Molecules 27, no. 21 (2022): 7658. http://dx.doi.org/10.3390/molecules27217658.

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Using bioconversion and simultaneous value-added product generation requires purification of the gaseous and the liquid streams before, during, and after the bioconversion process. The effect of diversified process parameters on the efficiency of biohydrogen generation via biological processes is a broad object of research. Biomass-based raw materials are often applied in investigations regarding biohydrogen generation using dark fermentation and photo fermentation microorganisms. The literature lacks information regarding model mixtures of lignocellulose and starch-based biomass, while the re

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Cullen, James T., Peadar G. Lawlor, Paul Cormican, and Gillian E. Gardiner. "Microbial Quality of Liquid Feed for Pigs and Its Impact on the Porcine Gut Microbiome." Animals 11, no. 10 (2021): 2983. http://dx.doi.org/10.3390/ani11102983.

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There is evidence that spontaneous fermentation frequently occurs in liquid pig feed that is intended to be delivered as fresh liquid feed, often with a resultant deterioration in the microbial and nutritional quality of the feed, which can negatively affect pig health and growth. Strategies including controlled fermentation with microbial inoculants, pre-fermentation or soaking of the cereal fraction of the diet, enzyme supplementation and dietary acidification have been employed to inhibit pathogens and prevent deterioration of feed nutritional quality, with promising results obtained in man

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Hovorukha, Vira, Olesia Havryliuk, Galina Gladka, et al. "Hydrogen Dark Fermentation for Degradation of Solid and Liquid Food Waste." Energies 14, no. 7 (2021): 1831. http://dx.doi.org/10.3390/en14071831.

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The constant increase in the amount of food waste accumulating in landfills and discharged into the water reservoirs causes environment pollution and threatens human health. Solid and liquid food wastes include fruit, vegetable, and meat residues, alcohol bard, and sewage from various food enterprises. These products contain high concentrations of biodegradable organic compounds and represent an inexpensive and renewable substrate for the hydrogen fermentation. The goal of the work was to study the efficiency of hydrogen obtaining and decomposition of solid and liquid food waste via fermentati

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Deschamps, Laure, Julien Lemaire, Nabila Imatoukene, Michel Lopez, and Marc-André Theoleyre. "Evaluation of Gas-to-Liquid Transfer with Ceramic Membrane Sparger for H2 and CO2 Fermentation." Membranes 12, no. 12 (2022): 1220. http://dx.doi.org/10.3390/membranes12121220.

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Hydrogen and carbon dioxide fermentation to methane, called bio-methanation, is a promising way to provide renewable and easy-to-store energy. The main challenge of bio-methanation is the low gas-to-liquid transfer of hydrogen. Gas injection through a porous membrane can be used to obtain microbubbles and high gas-to-liquid transfer. However, the understanding of bubble formation using a membrane in the fermentation broth is still missing. This study focused on the impact of liquid pressure and flow rate in the membrane, gas flow rate, membrane hydrophobicity, surface, and pore size on the ove

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Krusir, Galina, Olga Sagdeeva, Alfred Tsykalo, Yuliia Vilhovska, and Tatyana Shpyrko. "Improvement of purification technology of the liquid waste from fermentation production." Environmental Problems 6, no. 1 (2021): 7–14. http://dx.doi.org/10.23939/ep2021.01.007.

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One of the areas of waste disposal of fermentation industries is anaerobic fermentation and biogas production, which becomes increasingly attractive for researchers not only because of the global energy crisis but also the environmental one. Biogas production is based on methane fermentation fundamentally different from other types of fermentation, which creates certain difficulties in its implementation on a large scale. Therefore, the development of innovative energy and resource-saving technologies for the processing of liquid waste from fermentation industries is an urgent task for the dev

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M. Wasito, Najla Lubis, Sulardi, and Muhammad Ibnu Al Alif. "Socialization Of Making Fermented Goat Urine Liquid Organic Fertilizer." International Conference on Education, Social Sciences and Technology (ICESST) 3, no. 2 (2024): 137–41. https://doi.org/10.55606/icesst.v3i2.427.

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Goat urine is liquid waste from goat feces. Goat urine is able to provide macro and micro nutrients and contains growth regulators (ZPT) that plants need. Goat urine contains 1.5% nitrogen, 0.13% phosphorus, and 1.8% potassium. Goat urine contains natural hormones of IAA, gibberellin, and cytokinin higher than other livestock urine. Goat urine processing can be done by fermentation. Fermentation is a process of chemical changes in an organic substrate through enzyme activity produced by microorganisms. The results of fermentation of organic materials such as sugar, alcohol, amino acids, protei

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Anvari, Masumeh, and Gholam Khayati. "In situ recovery of 2,3-butanediol from fermentation by liquid–liquid extraction." Journal of Industrial Microbiology & Biotechnology 36, no. 2 (2008): 313–17. http://dx.doi.org/10.1007/s10295-008-0501-z.

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Anvari, Masumeh, Hassan Pahlavanzadeh, Ebrahim Vasheghani-Farahani, and Gholam Khayati. "In situ recovery of 2,3-butanediol from fermentation by liquid–liquid extraction." Journal of Industrial Microbiology & Biotechnology 36, no. 6 (2009): 873. http://dx.doi.org/10.1007/s10295-009-0586-z.

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