UNLABELLED BACKGROUND Very high gravity (VHG) fermentation using medium in excess of 250 g/L sugars for more than 15% (v) ethanol can save energy consumption, not only for ethanol distillation, but also for distillage treatment; however, stuck fermentation with prolonged fermentation time and more sugars unfermented is the biggest challenge. Controlling redox potential (ORP) during VHG ferme...

BACKGROUND Co-fermentation is an attractive technology for improving volatile fatty acids (VFAs) production by treatment of solid organic wastes. However, it remains unclear how the composition of different organic matters in solid waste influences the VFAs distribution, microbial community structure, and metabolic pathway during acidogenic co-fermentation. In this study, different organic wast...

To investigate the ability of corn germ to withstand the fuel ethanol fermentation process without major damage to germ integrity and germ oil quality, five treatments were designed to explore degerming before fermentation (front-end) and after fermentation (tail-end), and the feasibility of breaking the kernel with minimum shear forces (wet-split). Germ from low-shear (wet-split) tail-end dege...

The objective of this work was to study the effect of mixed culture solid substrate fermentation of C. tropicalis ZD-3 with A. niger ZD-8 on detoxification of cottonseed meal (CSM), and to investigate the effect of fermentation period, proportion of CSM in substrate, sodium carbonate, minerals and heat treatment on the reduction of free gossypol levels during mixed culture solid substrate ferme...

Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation meth...

−. This paper presents a system for monitoring several parameters during alcoholic fermentation in wine industry. Alcoholic fermentation of grape juice is a quite complex biological process that involves a large number of variables and boundary conditions. The number of cells and total production of carbon dioxide are two important parameters for monitoring this process and several decisions mu...

Production of different pectinolytic enzymes was attempted using the actinomycete strain Streptomyces lydicus in submerged fermentation. Polygalacturonase and pectin lyase activities were detected in the culture supernatant, but the strain was not able to produce pectin esterase. Polygalacturonase production was studied in submerged, slurry-state and solid-state fermentation systems. All the ex...

results however the maximum production of avermectin b1b (17 mg/l) was obtained by using sm2 growth medium containing soluble corn starch, yeast extract, kcl, caco3 and mgso4 which was detected qualitatively by using tlc and quantitatively by hplc. conclusions maximum production was observed with initial medium ph of 7, 10% inoculum size with incubation temperature of 31°c for 10 days of fermen...

A rapid procedure for wort fermentation with Saccharomyces carlsbergensis at 12 C is described. Fermentation time was reduced from 7 to 4 days with normal inoculum by shaking. Increasing the inoculation to 5 to 10 times normal and shaking resulted in complete fermentation in 3 days. Maximum yeast population was reached rapidly with the large inocula, but fermentation proceeded at approximately ...

Research has been done on simultaneous saccharification and fermentation of water hyacinth (Eichhornia crassipes (Mart.) Solms.) with different pH to produce bioethanol. Simultaneous saccharification and fermentation process was the integration between saccharification or hydrolysis of cellulose into sugar and fermentation of sugar into ethanol, with utilized microorganism of Trichoderma harzia...