In the present study, a tailor-made plug-flow reactor with 3D-printed parts and multi-position monitoring of pH-value, conductivity ORP at inlet, center outlet part is introduced applied in anaerobic digestion order to investigate whether i) formation gradients can be detected, ii) ideal single or multiple spots for location sensors during an acidification process identified, iii) spatial gradi...

BACKGROUND The use of a multistarter fermentation process with Saccharomyces cerevisiae and non-Saccharomyces wine yeasts has been proposed to simulate natural must fermentation and to confer greater complexity and specificity to wine. In this context, the combined use of S. cerevisiae and immobilized Starmerella bombicola cells (formerly Candida stellata) was assayed to enhance glycerol concen...

Abstract This study investigated the performance of a novel integrated bio-electrochemical system for synergistic hydrogen production from process combining dark fermentation reactor and galvanic cell. The operating principle is based on electrochemical conversion protons released upon dissociation acid metabolites biological mediated by electron flow cell, coupling biochemical production. Acco...

This study aims to determine the characteristics of eco-enzyme products from fruit peel waste. The method used is an experiment with a qualitative approach. results showed that eco enzyme product produced had fresh sour aroma, brown different levels color density, ranging light brown, yellowish-brown, dark brown. volume after fermentation process for three months in variables 1 and 3 increased ...

normal 0 false false false en-us x-none fa background: frozen dough technology makes it possible to access fresh bread with a minimum need for equipment and with minimal skilled personnel at any time. in this study the impact of freezing rate and degree of pre-fermentation on quality factors of s angak frozen dough and its bread was assessed. methods: the pre-fermentation was between 0 and 120 ...

Fermentation is a key step in obtaining fine cocoa through the formation of potent aroma precursors. The fermentation level of cocoa beans is traditionally assessed by measuring the amount of ammonia nitrogen (NH₃) using the time-consuming Conway technique. Near infrared spectroscopy (NIRS), a rapid and efficient tool, was used to analyze NH₃ levels in several hundred cocoa samples at different...

The object of research is a production of antibiotics by fed batch fermentation. An intelligent system with a structure of neural network and a genetic algorithm are used in nonparametric modeling of the fermentation process. The goal is to build a model for the prediction of fermentation eeciency. A priori knowledge of experts, who are controlling the production of antibiotics in industry, is ...

For most brews, alcohol fermentation and lactic fermentation take place simultaneously during the brewing process, and alcohol fermentation can progress smoothly because the propagation of various microorganisms is prevented by lactic fermentation. It is not necessary to cause lactic fermentation with a thing generated naturally and intentionally. The people living in the Dirashe area in southe...

BACKGROUND Glutamate is of great importance in food and pharmaceutical industries. There is still lack of effective statistical approaches for fault diagnosis in the fermentation process of glutamate. To date, the statistical approach based on generalized additive model (GAM) and bootstrap has not been used for fault diagnosis in fermentation processes, much less the fermentation process of glu...