Astaxanthin is a main carotenoid pigment. Fed-batch fermentation bioprocesses of astaxanthin in 2.0 M fermentor have been investigated. Moreover, pH shift control was employed in fed-batch fermentation at 2.0 M scale. The results of astaxanthin fermentation showed that the fed-batch fermentation with pH shift strategy was the best among all the experiments, and the maximum astaxanthin concentra...

A saccharomyces sp. causing fermentation in Meduca asava was isolated from Maduca flowers (Maduca longifolia Macbride). The capability of the organism to cause fermentation in Drakshasava was carried out. The Saccharomyces sp. caused alcoholic fermentation and the alcoholic fermentation and the alcohol produced was almost equal in quantity to that prepared according to textual method. The chang...

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Productio...

Currently, the oil crisis and serious environmental problems related to fossil fuels have caused the world to turn more attention toward biofuels production, especially ethanol fermentation from biomass. An appropriate kinetic model of ethanol fermentation would be a powerful instrument for fermentation efficiency increase and process optimization. The well-known Monod equation has been widely ...

There are three variations of the fermentation process. In batch fermentation, a sterilized nutrient solution in the fermentor is inoculated with micro-organisms and incubation is allowed to proceed. During the course of the fermentation, oxygen is added (as in the case of aerobic microorganisms) and an acid or base to control the pH. The composition of the culture medium, the biomass concentra...

Vitis hybrid (Sheridan)-Robus coreanus red wine was vinified by fermentation of a mixture of Vitis hybrid and Robus coreanus must at 25℃ for 10 days. The Vitis hybrid-Robus coreanus red wine had ethanol contents of 10.9%. It had high antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity of 57.8% and antioxidant activity of 64.8%. Changes in the physicochemical properties an...

Tea colour determination during fermentation is a vital problem in the tea industries. The human experts have been traditionally measuring change of colour during fermentation by picking up some amount and observing the colour by eye approximation. Methods are also available for analyzing the formation of colour constituents during fermentation. Another method uses colorimeter for determining t...

Local feed resources, particularly low-quality roughages and agricultural crop-residues, are of prime importance for ruminants raised in the tropics. These feeds exhibit close relationships with rumen ecology, microbes and rumen fermentation patterns. A number of dietary factors could influence rumen fermentation especially the basal roughage source, its physical form and fermentation end-produ...

The present study deals with the production of L Brevibacterium spp. The permeability of cells decide the extent of excretion of L which was modified using yeast extract, limitation of biotin and electropration. The amino acid concentration produced by fermentation was found to be 162mg /100 ml detected b spot in TLC. At 8 % culture density the yield was higher.(27.3mg/10 ml), 35 optimum for ma...