Relevant bibliographies by topics / Long Fermentation

Contents

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

Academic literature on the topic 'Long Fermentation'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Long Fermentation"

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Roca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran, and María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest." Microorganisms 8, no. 2 (2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.

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Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality. In this work, the fermentative capacity and nitrogen consumption of several non-Saccharomyces wine yeast (Torulaspora delbrueckii, Lachancea thermotolerans, Starmerella bacillaris, Hanseniaspora uvarum, and Metschnikowia pulcherrima) were analyzed. For this purpose, synthetic must with three different nitrogen compositions was used: a mixture of amino acids and ammonium, only organic or inorganic n
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Mills, David A., Eric A. Johannsen, and Luca Cocolin. "Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations." Applied and Environmental Microbiology 68, no. 10 (2002): 4884–93. http://dx.doi.org/10.1128/aem.68.10.4884-4893.2002.

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ABSTRACT Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hanseniaspora, Pichia, Metschnikowia, Kluyveromyces, and Candida species. However, higher populations of non-Saccharomyces yeasts persisted in ambient-temperature fermentations, with Candida and, to a lesser extent, Kluyveromyces species remaining long after the fermentation was dominated by Saccha
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Puspitasari, Yenny, Maulina Nurikasari, and Retno Palupi Yoni Siwi. "CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL." CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL 2, no. 2 (2017): 90–96. https://doi.org/10.5281/zenodo.1117425.

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<strong><em>Bacground:</em></strong><em> Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasidan. Product characteristic is needed to produce good product quality. </
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Hemschemeier, A., and T. Happe. "The exceptional photofermentative hydrogen metabolism of the green alga Chlamydomonas reinhardtii." Biochemical Society Transactions 33, no. 1 (2005): 39–41. http://dx.doi.org/10.1042/bst0330039.

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The photosynthetic green alga Chlamydomonas reinhardtii is capable of performing a complex fermentative metabolism which is related to the mixed acid fermentation of bacteria such as Escherichia coli. The fermentative pattern includes the products formate, ethanol, acetate, glycerol, lactate, carbon dioxide and molecular hydrogen (H2). H2 production is catalysed by an active [Fe]-hydrogenase (HydA) which is coupled with the photosynthetic electron-transport chain. The most important enzyme of the classic fermentation pathway is pyruvate formate-lyase, which is common in bacteria but seldom fou
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García-Ríos, Estéfani, Judit Pardo, Ying Su, and José Manuel Guillamón. "Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae." Foods 13, no. 16 (2024): 2522. http://dx.doi.org/10.3390/foods13162522.

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Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out a phenotypic and fermentative analysis of two industrial wine Saccharomyces cerevisiae strains (P5 and P24) at 15 and 28 °C and three nitrogen concentrations (60, 140 and 300 mg N/L) in synthetic must. Our results show that both parameters, temperature and nitrogen, are interrelated and clearly determine the competit
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Chen, Lan, Teng Yue Wang, Xi Hong Li, et al. "Study on Fermentation Regularity of Lingwu Long Jujubes at Different Maturity." Applied Mechanics and Materials 522-524 (February 2014): 1151–54. http://dx.doi.org/10.4028/www.scientific.net/amm.522-524.1151.

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The experiment was carried to study the fermentation regularity of different maturity, so as to provide theoretical basis for the effective storage of Lingwu long jujubes. The results showed that with the increase of maturity, the fermentation rate of fruits also increased, and the fermentation rate of eight, nine, ten mature fruits had significant differences, and the seven, eight mature were not. Based on the fermentation regularity and other quality indicators, the conclusion was that the storage of Lingwu long jujubes should be appropriate to eight mature jujube.
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Fitriani, Aulia. "Making Purple Sweet Potato Tape Flour (Ipoema batatas var.Ayamurasaki): A Study Of FermentationTime and Yeast Concentration." Journal of Tropical Food and Agroindustrial Technology 1, no. 02 (2021): 22–29. http://dx.doi.org/10.21070/jtfat.v1i02.1555.

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This purpose of this research to study the influence of long fermentation with yeast concentration on the quality of fermented purple sweet potato flour. This research used Random Group Design (RAK) factorial through a long fermentation consisting of 3 levels, there are U4 (4 days of fermentation), U3 (3 days of fermentation), U2 (2 days of fermentation) and yeast concentration consisting of 3 levels, there are R1 (yeast concentration 0,25%), R2 (yeast concentration 0,50%), R3 (yeast concentration 0,75%). The result of this study indicated that there was no significant interaction between long
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Bintsis, Thomas. "Dairy Fermentation 2.0." Fermentation 10, no. 9 (2024): 456. http://dx.doi.org/10.3390/fermentation10090456.

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The manufacture of fermented dairy products has a long history, and such products are produced globally, following artisanal or industrial fermentation processes, satisfying consumers’ need for healthy, nutritious, delicious and safe foods [...]
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Lin, R., Z. Cao, T. Zhu, and Z. Zhang. "Secretion in long-chain dicarboxylic acid fermentation." Bioprocess Engineering 22, no. 5 (2000): 391–96. http://dx.doi.org/10.1007/s004490050749.

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Liang, Chen, Ling-Xiao Liu, Jun Liu, Aihemaitijiang Aihaiti, Xiao-Juan Tang, and Yun-Guo Liu. "New Insights on Low-Temperature Fermentation for Food." Fermentation 9, no. 5 (2023): 477. http://dx.doi.org/10.3390/fermentation9050477.

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Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains. Low-temperature fermentation leads to a differential expression of growth in metabolism genes (PSD1, OPI3, ERG3, LCB3 and NTH1). Low-temperature fermentation can be applied to foods and has various advantages, such as increasing changes in volatile flavor compounds and other corresponding metabolic substances of the strain, and inhibited growth of spurious bact
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Dissertations / Theses on the topic "Long Fermentation"

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Roussel, Derungs Laurence. "Gélatinisation et liquéfaction séquentielles d'amidon de mai͏̈s dans un cuiseur-extrudeur à fourreau long utilisé comme réacteur enzymatique." Montpellier 2, 1991. http://www.theses.fr/1991MON20138.

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Afin de preparer en continu des substrats de fermentation ou des maltodextrines, la gelatinisation et la liquefaction sequentielles d'amidon de mais ont ete realisees dans un cuiseur-extrudeur bi-vis clextral bc45 a fourreau long (1500 mm) utilise en tant que reacteur enzymatique. Certaines caracteristiques d'activite de l'alpha-amylase bacterienne thermostable mise en uvre (termamyl 120 l novo) ont d'abord ete determinees: 1) constantes cinetiques a 37c et ph 5,6; 2) activite selon la nature du substrat amylace; 3) stabilite au cours de l'entreposage refrigere et resistance a un traitement th
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Wischer, Gerald [Verfasser], and Markus [Akademischer Betreuer] Rodehutscord. "Effects of monensin and tannin extract supplementation on methane production and other criteria of rumen fermentation in vitro and in long-term studies with sheep / Gerald Wischer. Betreuer: Markus Rodehutscord." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://d-nb.info/1032243015/34.

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Vargas-Ramirez, Juan Manuel. "Technical and Economic Assessments of Storage Techniques for Long-term Retention of Industrial-beet Sugar for Non-food Industrial Fermentations." Diss., North Dakota State University, 2015. http://hdl.handle.net/10365/25237.

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Industrial beets may compete against corn grain as an important source of sugars for non-food industrial fermentations. However, dependable and energy-efficient systems for beet sugar storage and processing are necessary to help establish industrial beets as a viable sugar feedstock. Therefore, technical and economic aspects of beet sugar storage and processing were evaluated. First, sugar retention was evaluated in whole beets treated externally with either one of two antimicrobials or a senescence inhibitor and stored for 36 wk at different temperature and atmosphere combinations. Although s
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Gomes, Fábio de Oliveira. "Beta-amilase: avaliação da atividade enzimática ao longo de diferentes períodos." Universidade Federal de Pelotas, 2014. http://repositorio.ufpel.edu.br:8080/handle/prefix/3161.

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Submitted by Maria Beatriz Vieira (mbeatriz.vieira@gmail.com) on 2017-02-21T15:59:01Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) dissertacao_fabio_de_oliveira_gomes.pdf: 605733 bytes, checksum: 828b835237115c312d92d69a1de39520 (MD5)<br>Approved for entry into archive by Aline Batista (alinehb.ufpel@gmail.com) on 2017-02-22T17:21:29Z (GMT) No. of bitstreams: 2 dissertacao_fabio_de_oliveira_gomes.pdf: 605733 bytes, checksum: 828b835237115c312d92d69a1de39520 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5)<br>Approved fo
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"Understanding Electro-Selective Fermentation of Scenedesmus acutus and its Effect on Lipids Extraction and Biohydrogenation." Doctoral diss., 2019. http://hdl.handle.net/2286/R.I.55646.

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abstract: Electro-Selective Fermentation (ESF) combines Selective Fermentation (SF) and a Microbial Electrolysis Cell (MEC) to selectively degrade carbohydrate and protein in lipid-rich microalgae biomass, enhancing lipid wet-extraction. In addition, saturated long-chain fatty acids (LCFAs) are produced via β-oxidation. This dissertation builds understanding of the biochemical phenomena and microbial interactions occurring among fermenters, lipid biohydrogenaters, and anode respiring bacteria (ARB) in ESF. The work begins by proving that ESF is effective in enhancing lipid wet-extraction fr
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Books on the topic "Long Fermentation"

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Katz, Sandor Ellix, and Sean Crisden. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World. Brand: Tantor Media, 2013.

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World. Chelsea Green Publishing, 2012.

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Seyfried, Thomas N., and Laura M. Shelton. Metabolism-Based Treatments to Counter Cancer. Edited by Jong M. Rho. Oxford University Press, 2016. http://dx.doi.org/10.1093/med/9780190497996.003.0012.

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Accumulating evidence indicates that cancer is a type of mitochondrial metabolic disease. Chronic damage to mitochondria causes a gradual shift in cellular energy metabolism from respiration to fermentation. Consequently, fermentable metabolites become the drivers of cancer. Mitochondrial injury can explain the long-standing “oncogenic paradox,” and all major hallmarks of cancer including genomic instability. Restriction of fermentable fuels therefore becomes a viable therapeutic strategy for cancer management. The ketogenic diet (KD) is a metabolic therapy that lowers blood glucose and elevat
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Kelly, Alan. Molecules, Microbes, and Meals. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780190687694.001.0001.

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The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do. The key focus is on the science underpinning the appearance, flavor, texture and qualities of food, and the transformations that occur when we cook food products. Every food product is a highly complex scientific entity, and a key objective of the book is to show that an understanding of the science of food can enhance our appreciation and wonder at it. Another key theme will be the convergence
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Book chapters on the topic "Long Fermentation"

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Walker, Kenneth Barry, and Joanna Bacon. "The Role of Fermentation in BCG Manufacture: Challenges and Ways Forward." In Vaccines for Neglected Pathogens: Strategies, Achievements and Challenges. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-24355-4_9.

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AbstractThe BCG vaccine has been in existence for a century and has been instrumental in the control of tuberculosis. The method for producing the vaccine has not changed in a very long time and consists of pellicle growth followed by ball-milling, which is a lengthy and variable approach. There has been increasing interest in the possibility of producing the BCG vaccine by growing it in bioreactors, which could address some of the issues around variation between batches, increase yield, and circumvent the challenges associated with supply and demand. There is evidence that fermentation would
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Technical, AACC. "Basic Straight-Dough Bread-Baking Method--Long Fermentation." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-10-09.01.

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Dudley, Robert. "The Natural Biology of Dietary Ethanol, and its Implications for Primate Evolution." In Alcohol and Humans. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0002.

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Ethanol derives from the fermentation of simple sugars, and fermentative yeasts are common within terrestrial ecosystems. Animals that routinely consume sugar-rich fruits and nectars thus chronically ingest low-level ethanol. The capacity to detect and follow ethanol plumes enables localization of ripe fruits and fermented nectars over long distances (as occurs in fruit flies); psychoactive responses to ethanol among vertebrate frugivores may increase net caloric gain during feeding via the aperitif effect. Paleogenetic reconstruction of enzymes involved in ethanol metabolism suggests sustaine
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Fenchel, Tom, and Bland J. Finlay. "Anaerobic prokaryotes: competition and syntrophy." In Ecology and Evolution in Anoxic Worlds. Oxford University PressOxford, 1995. http://dx.doi.org/10.1093/oso/9780198548386.003.0002.

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Abstract The most obvious impact of fermentation in the contemporary world is on human and animal nutrition. The community of fermenting microbes living in the forestomach of herbivorous mammals is completely responsible for decomposing grass and other plant material to the fatty acids on which the host depends for growth; and wood-eating termites would find life impossible without fermenting microbes providing the same service in their hindguts. The direct exploitation by man of fermentation processes has also had a long history in most human cultures (e.g. the production of yoghurt and chees
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Suruga, Kohei, Tsuyoshi Tomita, and Kazunari Kadokura. "Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation." In Functional Food [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.102522.

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The medicinal value of mushrooms is long known, but there is increasing awareness of their health benefits and interest in utilizing these in diet as food or nutritional supplement. In this chapter, we discuss the characteristics of 20 wild mushrooms and results from our work on their antioxidant activity, ability to promote nerve growth factor (NGF) synthesis and to convert the glycosylated forms of isoflavones to usable aglycon forms in soybeans fermented with their mycelia. Of the 20 mushroom types, we found that Hericium ramosum (H. ramosum) mycelia had higher antioxidant activity and show
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Narasimha, Shruthi, Rasiq Zackria, Rishi Chadha, et al. "The Various Healthcare Applications of the Genus Lactobacillus." In Exploring Lactobacilli - Biology, Roles and Potential Applications in Food Industry and Human Health [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.115299.

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The genus Lactobacillus is a heterogeneous group of lactic acid bacteria (LAB) with important implications in biotechnology. It is a predominant microorganism in the world of gastrointestinal health, but various other uses are being explored. They have long been considered in the generally recognized as safe (GRAS) category by the Food and Drug Authority (FDA). They have been extensively used in fermentation and there is growing interest regarding their use in gut health, vaccine production, and biomedical innovation. This chapter highlights the application of lactobacilli in healthcare.
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Biswas, Tapas. "Wonders of Microbial Community in Modern Industry." In Industrial Applications of Soil Microbes. BENTHAM SCIENCE PUBLISHERS, 2024. https://doi.org/10.2174/9789815124996124040009.

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The existence of microorganisms in nature has been under speculation since ancient times, and they were exploited for beer and vinegar production long before anything was known about their existence. The scientific study of microorganisms began with their observation under the microscope in the 1670s by Antony van Leeuwenhoek. Louis Pasteur, in 1860, reported the first synthetic medium for microorganisms and introduced the biological concept of alcohol fermentation. The next phase started with the use of modern industrial fermentation, aiming for largescale aerobic fermentation facilities. Sel
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Griffin, Roger. "E. Gunther grundel, the new human synthesis." In Fascism. Oxford University PressNew York, NY, 1995. http://dx.doi.org/10.1093/oso/9780192892492.003.0071.

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Abstract As long as the blood that courses through the veins of the people [Volkskoryer] is still fundamentally healthy, it spontaneously produces human beings in critical historical moments capable of rising to the challenges they pose. That is precisely the source of comfort in the apparently so hopelessly confused age of upheaval and turmoil we are living through, namely that we are today witnessing the emergence of a new man’9 and a new youth who will act as a new force: in short a new generation who will bring about the reordering of society.[... ] Till now the new force was in a state of
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Sousa, Felipe M. M., Rodolpho R. Fonseca, and Flávio V. Silva. "Graphical user interface for development of dynamics model of fermentation process applying long short-term memory networks." In Computer Aided Chemical Engineering. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-323-85159-6.50184-6.

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Dunbar, Robin I. M. "Feasting and its Role in Human Community Formation." In Alcohol and Humans. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198842460.003.0011.

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Feasting (the social consumption of food and alcoholic beverages) has long been a feature of human social life. Although the fermentation of alcoholic beverages probably dates back only as long as substantive vessels have been available (and hence probably much less than 100 000 years), it is likely that social feeding first emerged around 400 000 years ago when humans first mastered control over fire. It seems that feasting activates the same neurobiological mechanism that underpins social bonding in primates and humans, thereby adding to the list of behaviours that humans use for these purpo
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Conference papers on the topic "Long Fermentation"

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Avendano, Marco E., Jianpei Lao, Qiang Fu, Sankar Nair, and Matthew J. Realff. "Environmental Impact of Simulated Moving Bed (SMB) on the Recovery of 2,3-Butanediol on an Integrated Biorefinery." In Foundations of Computer-Aided Process Design. PSE Press, 2024. http://dx.doi.org/10.69997/sct.121375.

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2,3 butanediol (BDO) has garnered recent interest due to the high titer concentrations that can be obtained through biochemical routes and its potential for efficient conversion into long-chain hydrocarbons. BDO separation, however, is challenging given its low volatility and high affinity towards water. In this study, two BDO separation pathways were compared, single distillation and combined simulated moving bed (SMB) adsorption with distillation. The separations were incorporated into a 2018 biorefinery design developed by the National Renewable Energy Laboratory (NREL) to produce renewable
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Shi, Wei, Paul Evans, Gabrielle Scheffer, and Casey Hubert. "Novel Application of Nitrate as H2S Control Strategy in Permian Basin Produced Water Storage Ponds." In CONFERENCE 2023. AMPP, 2023. https://doi.org/10.5006/c2023-18968.

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Abstract Produced water (PW) ponds are important facilities for supporting hydraulic fracturing in the Permian Basin. The control of H2S in these facilities is critical to safe and reliable frac and production operations. Effective microbial control strategies are required to mitigate sulfate-reducing bacteria (SRB) activity and fouling of production facilities with iron sulfide. Next generation sequencing (NGS) DNA analyses of Delaware Basin produced water (PW) samples highlighted a bacterial consortium dominated by putative halophilic fermentative and sulfate-reducing bacteria such as Halana
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Fichter, J. K., K. Johnson, K. French, and R. Oden. "Use of Microbiocides in Barnett Shale Gas Well Fracturing Fluids to Control Bacteria Related Problems." In CORROSION 2008. NACE International, 2008. https://doi.org/10.5006/c2008-08658.

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Abstract Bacterial contamination of fracturing fluids leads to a number of serious problems in the oil field. If the fracturing fluids are poorly treated or untreated, sulfate-reducing bacteria (SRB) and acid-producing bacteria (APB) can become established downhole, in production lines, gas / fluid separation, storage equipment, and in the gas gathering and transportation systems. This may result in hydrogen sulfide production, iron sulfide production and microbially influenced corrosion (MIC). Many of these fracturing fluids contain polyacrylamide or sugar-based polymers and other organic com
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Haiyu Ren, Tom L. Richard, Kenneth J. Moore, and Patricia Patrick. "Long-term Kinetics of Corn Stover Bioconversion in an Enzyme Enhanced Mixed Culture Fermentation." In 2004, Ottawa, Canada August 1 - 4, 2004. American Society of Agricultural and Biological Engineers, 2004. http://dx.doi.org/10.13031/2013.17031.

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Kuskaeva, V. E. "THE ROLE OF ENZYMES IN WINEMAKING." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.224-227.

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Before wine products end up on store shelves, festive tables or in the tasting room, it goes a long way. It's no secret that wine is obtained by biochemical transformations of those compounds that are contained in grape juice. These transformations occur due to regulated alcoholic fermentation, in other words, due to fermentation processes. Grape and yeast enzymes directly affect the biotechnological processes of winemaking, as they perform important functions in the processing of grapes and the manufacture of wine products. This article discusses the importance of enzymes and describes their
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Speed, Jonathon. "Static optics FTIR spectroscopy for the measuring and control of fermentation." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/torq5180.

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Fermentation is one of the most promising development areas in modern manufacturing and processing sectors. Offline analysis of the fermentation vessel to monitor levels of feedstock molecules, nitrogen and nutrient levels and contaminant signalling molecules (such as organic acids) is a powerful technique, but is slow and prone to errors through sample preparation. Online analysis using pH and temperature probes is possible, but more advanced analysis online can be very difficult to do high solids loading and the filamentous nature of the biomass.Here we present the development of a novel sta
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"Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion." In 1st International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2020. http://dx.doi.org/10.11594/nstp.2020.0511.

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Kabir, Md Fauzul, and Lu-Kwang Ju. "Temperature effects on enzyme stability for carbohydrate hydrolysis of soy materials." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/srjx5896.

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Carbohydrate makes up one-third of the soybean mass. The oligo-/poly-meric carbohydrate lowers the value of soy protein products. Carbohydrate-rich byproducts like soy molasses are undervalued without large-volume applications. It is highly desirable to selectively remove carbohydrate and convert it to monosaccharides, as good fermentation feedstock for making biofuels and bioproducts. Enzymatic hydrolysis is an environment-friendly method to accomplish these, but it requires a complex mixture of enzymes including at least a-galactosidase, sucrase, pectinase, cellulase, and xylanase. Further,
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Horn, Erin, and Gundula Proksch. "Sourcing Energy from Waste in the Circular City: Integrated Anaerobic Digestion Toward Long-Term Decarbonization of Cities." In 2020 ACSA Fall Conference. ACSA Press, 2020. http://dx.doi.org/10.35483/acsa.aia.fallintercarbon.20.18.

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Energy use within buildings contributes to nearly a third of carbon emissions in the United States (Zhang et al. 2019, EPA). Meanwhile, between 30-40% of food in the U.S. is wasted and generates carbon emissions equivalent to that of 37 million cars yearly (UN FAO). Long-term decarbonization strategies within the built environment can look to alternative energy mechanisms which redirect waste resources as inputs to other systems. Circular City models of sustainability accordingly look for potentials to close loops, turning waste into resources and reducing pollution. These approaches are gener
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Dubrovskis, Vilis, and Dagnis Dubrovskis. "Methane production from briquettes of birch sawdust." In 22nd International Scientific Conference Engineering for Rural Development. Latvia University of Life Sciences and Technologies, Faculty of Engineering, 2023. http://dx.doi.org/10.22616/erdev.2023.22.tf124.

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Renewable energy sources have the potential to reduce emissions of GHG when compared to the combustion of fossil fuels and thereby to mitigate climate change. Bioenergy systems can contribute to climate change mitigation if they replace traditional fossil fuel use (IPCC, 2012). Latvia is also striving to achieve neutral emissions by 2030. Therefore, the use of renewable energy is supported. Wood waste maybe an important resource for biogas production. The biodegradability is however limited because of the recalcitrant nature of the biofibers (lignocellulosic biomass) it contains. More and more
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Reports on the topic "Long Fermentation"

1

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

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The production of a renewable energy from biomass, such as ethanol by fermentation, has received special attention as a consequence of the world energy crisis. Nowadays, gasohol E-10, a mixture of 10% ethanol and 90% gasoline has been widely used in vehicles in Thailand and there is an attempt to promote the use of E-20 or E-85 in the vehicles in the near future. Ethanol fermentation by conventional batch suffers from various constrains such as, low cell density and rather time consuming. Although continuous fermentation by suspended cell culture can be used to speed up the process, it is more
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2

Rahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surf
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3

Banin, Amos, Joseph Stucki, and Joel Kostka. Redox Processes in Soils Irrigated with Reclaimed Sewage Effluents: Field Cycles and Basic Mechanism. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7695870.bard.

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The overall objectives of the project were: (a) To measure and study in situ the effect of irrigation with reclaimed sewage effluents on redox processes and related chemical dynamics in soil profiles of agricultural fields. (b) To study under controlled conditions the kinetics and equilibrium states of selected processes that affect redox conditions in field soils or that are effected by them. Specifically, these include the effects on heavy metals sorption and desorption, and the effect on pesticide degradation. On the basis of the initial results from the field study, increased effort was de
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