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About 10,000 papers for “Fermentation”

Sauerkraut fermentation : New fermentation vat

Clément Noël, Alain Deschamps, J. M. Lebeault · Biotechnology Letters · 1979

Cited by 2

Fermentation and Post-Fermentation Processing

2007

Cited by 2

Extraction‐Fermentation Hybrid (Extractive Fermentation)

Shang‐Tian Yang, Congcong Lu · 2013

This chapter on extraction-fermentation hybrid (extractive fermentation) reviews recent advances in separation technologies that can be used in the slip-stream approach for in situ recovery of fermentation products, focusing on carboxylic acids and alcohols. First, the chapter provides an introduction to industrial needs for integrated fermentation-separation processes and their benefits to the biorefinery industry. A brief description of the basic principles of extractive fermentation and more detailed discussion of the design and operation of various in situ product recovery techniques follws. Finally, two extractive fermentation examples are illustrated, one for biobutanol production and the other for butyric acid production by Clostridia. Both of them are still at the laboratory-scale research and development stage, but hold great promise for industrial application. Lastly, a conclusion and some perspectives about the future trend in this technology area are provided.

Cited by 25

Beer Fermentation, Modern Fermentation Processes

Ruben. Schneider · Journal of Agricultural and Food Chemistry · 1953

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTBeer Fermentation, Modern Fermentation ProcessesRuben. SchneiderCite this: J. Agric. Food Chem. 1953, 1, 3, 241–245Publication Date (Print):April 1, 1953Publication History Published online1 May 2002Published inissue 1 April 1953https://pubs.acs.org/doi/10.1021/jf60003a006https://doi.org/10.1021/jf60003a006research-articleACS PublicationsRequest reuse permissionsArticle Views888Altmetric-Citations3LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts

Cited by 3

Fermentation

Low Calorific Gasturbine 매립지, So Etc, Organics H · 2016

Abstract Low Calorific Gas Turbine (LCGT) has been developed as a next generation power system using landfill gas (LFG) and biogas made from various organic wastes, food Waste, waste water and Livestock biogas. Low calorific fuel purification by pretreatment system and carbon dioxide fixation by green house system are very important design target for the optimum applications of LCGT. Main troubles of Low Calorific Gas Turbine system was derived from the impurities such as hydro sulfide, siloxane, water contained in biogas. Even if the quality of the bio fuel is not better than natural gas, LCGT may take low quality gas fuel and environmental friendly power system. The mechanical characterisitics of LCGT system is a high energy efficiency (&gt;70%), wide range of output power (30 kW- 30 MW class) and very clean emission from power system (low NOx). A green house has been designed for four different carbon dioxide concentration from ambient air to 2000 ppm by utilizing the exhaust gas and hot water from LCGT system. LCGT is expected to contribute achieving the target of Renewable Portfolio Standards (RPS). Key words

Cited by 0

Fermentation

Antoniewicz, Heiko 1965-, Podvinec, Michael, Ruhl, Thomas 1956- · 2015

Cited by 0

Fermentation

Bhavbhuti M. Mehta, Afaf Kamal‐Eldin, R. Iwański · 2012

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasiz

Cited by 31

Fermentation

2013

During fermentation, a single-celled fungus called yeast feeds on sugar in the beer wort to get energy for its life processes. Oxygen is needed at some point in the fermentation process to allow yeast to grow normally. To understand fermentation, we need to look at energy and how it can be stored in and released from chemical compounds. The version of glycolysis used by yeast is called the Embden—Meyerhof pathway. Alcohols with more than two carbon atoms, called higher alcohols or fusel alcohols, are produced during fermentation. The alcohol part can come from ethyl alcohol or fusel alcohols usually made in trace amounts during fermentation. An ester can be made by a condensation reaction from a carboxylic acid and an alcohol. In beer the acid part of the most common esters is acetic acid.

Cited by 0

Fermentation

B. Nagel, H. Dellweg, L. M. Gierasch · IUPAC Standards Online · 2016

The glossary contains definitions and explanatory notes, if needed, of over 230 terms frequently used in publications in the multidisciplinary field of biotechnology. The glossary was developed as a step to help facilitate communication between chemists, chemical engineers, biologists and bioengineers and to make biotechnology and its methodologies more accessible to the chemical profession. The interrelation between chemistry, chemical engineering and the burgeoning areas of molecular biology will be especially important as chemical industrial processes begin to incorporate recombinant DNA techniques, for example. The range of terms includes microbiology, genetic engineering, biochemistry, molecular biology, biochemical engineering, bioprocessing and general concepts of biotechnology.

Cited by 0Open access

Fermentation

Masaru Kuno · 2022

Cited by 0

Fermentation

Surjit S. Sengha · Kirk-Othmer Encyclopedia of Chemical Technology · 2000

Abstract Fermentation uses microorganisms to manufacture products such as alcoholic beverages, antibiotics, enzymes, organic acids, amino acids, vitamins, and other materials. The processes may be either anaerobic or aerobic. Fermentation is often the only financially viable method for manufacturing complex molecules such as enantiomers. There are over 150 companies worldwide employing bacteria, yeast, and fungi in fermentation processes which consist of preparing sterile medium, fermentors, and related equipment; propagation of seed cultures; culturing the microorganisms; separation of the product from the fermentation broth; and subsequent purification. Fermentations, which typically require oxygen, carbon, and nitrogen sources and other nutrients such as raw materials, are computer controlled to provide optimal pH, temperature, oxygen saturation, and nutrient concentrations.

Cited by 0

Fermentation

Biotechnology and bioprocessing series · 2004

Cited by 0

Fermentation

DigiNole (Florida State University) · 2016

Keywords: art, painting, sculpture, transformation, materials, textiles

Cited by 0

Fermentation

Dalton, Theresa Marie · Repositorio del Tecnológico de Monterrey (Tecnológico de Monterrey) · 2017

Fundamentals of Life - The Cell and its Processes. Evaluation rubric for the lab practice to analyze the fermentation process.

Cited by 0