نتایج جستجو برای: fermentation characteristic
تعداد نتایج: 207605 فیلتر نتایج به سال:
Identification and typing tests Patient isolate S. sonnei ATCC 25931 FE109024 FE109046 Sorbitol fermentation Glucose fermentation † Lactose fermentation -galactosidase production + + + Saccharose fermentation Mannitol fermentation Citrate fermentation Inositol fermentation Malonate fermention Arabinose fermentation + + + Xylose fermentation ...
Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at 30°C for a day, th...
Some crucial process variables in fermentation process could not be measured directly. Soft sensor technology provided an effective way to solve the problem. There has been considerable interest in modeling a soft sensor by using artificial neural network (ANN) in bioprocess. To generate a more efficient soft sensor model, we proposed a novel soft sensor model based on artificial neural network...
Baker, F. D. (Western Reserve University, Cleveland, Ohio), H. R. Papiska, and L. Leon Campbell. Choline fermentation by Desulfovibrio desulfuricans. J. Bacteriol. 84:973-978. 1962-Hayward and Stadtman pointed out that the organism they described as Vibrio cholinicus is closely related to Desulfovibrio desulfuricans. We have established that some strains of D. desulfuricans carry out the same f...
Recovery of metabolites from fermentation broth by solvent extraction can be used to optimize fermentation processes. End-product reutilization, low product concentration and large volumes of fermentation broth and the requirements for large bioreactors, in addition to the high cost largely contributed to the decline in fermentative 2,3-butanediol production. Extraction can successfully be ...
The combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum containing probiotics on biochemical and micr...
Among the most interesting problems in bacteriology are those that have to do with the mutual relations of the organisms under natura l conditions. Numerous notations of effects, both beneficial and detrimental, of on e organism upon another are to be found in bacteriological literature. The beneficial action on a specific organi s m of the associative growth of another organism is well illustr...
Two new Baker’s yeast strains obtained from hybridization of commercial baker’s yeast parent strains, Saccharomyces cerevisiae IFRPD 6080 and IFRPD 6081 with Japanese mating strains were investigated. The hybrids, IFRPD 6171 from parent strain 6080 and IFRPD 6173 from parent strain 6081, were evaluated for their characteristics, namely growth, total carbohydrate and trehalose contents, sugar fe...
Group N streptococci, which have the lactose phosphoenolpyruvate (PEP)-dependent phosphotransferase system (PTS) and phospho-beta-d-galactosidase (beta-Pgal), grew rapidly on lactose and converted more than 90% of the sugar to l-lactate. In contrast, Streptococcus lactis 7962, which does not have a beta-Pgal, grew slowly on lactose and converted only 15% of the sugar to l-lactate. With glucose ...
Short chain fatty acids (SCFA) are the major products of carbohydrate fermentation by gut bacteria. Different carbohydrates are associated with characteristic SCFA profiles although the mechanisms are unclear. The individual SCFA profile may determine any resultant health benefits. Understanding determinants of individual SCFA production would enable substrate choice to be tailored for colonic ...
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