Cassava roots are used as human food in many processed forms and products. Fermentation is the initial step needed in the development of various flavour precursors in the cassava and generally conducted as traditional, indigenous processes leading sometimes to the undesirable quality of final products depending probably on the variety (bitter or sweet) of cassava. Both sweet and bitter varietie...

Genome-based Flux Balance Analysis (FBA) and steady-state isotopic-labeling-based Metabolic Flux Analysis (MFA) are complimentary approaches to predicting andmeasuring the operation and regulation ofmetabolic networks. Here, genome-derivedmodels of Escherichia coli (E. coli)metabolismwere used for FBA and C-MFA analyses of aerobic and anaerobic growths of wild-type E. coli (K-12 MG1655) cells. ...

Corresponding Author: Rongjian Zheng Key Laboratory of Advanced Process Control for Light Industry (Ministry of Education), Jiangnan University, Wuxi, China E-mail: [email protected] Abstract: Glutamate fermentation is inherently nonlinear, multi-phase and an aerobic fermentation process. As long measurement delays and expensive apparatus cost, on-line measurement of the product concentration ...

In recent years, the use of microbial inoculants has been increasing in Brazil, although the results have been conflicting. This study was conducted to evaluate the effects of adding a by-product from amino acid production or biological inoculants on fermentative characteristics, chemical composition and aerobic stability of corn silage. The treatments were: Control (control silage without addi...

The concept of using cultures of lactic acid bacteria to enhance silage fermentation developed near the beginning of the last century but early cultures had insufficient bacteria and little success until freeze drying and encapsulation techniques were developed (Weinberg and Muck, 1996). Traditional silage inoculants were developed to acidify crops during anaerobic storage and thereby minimize ...

Cocoa fermentation was monitored at the IDIAF (Instituto Dominicano de Investigaciones Agropecuarias y Forestales) "Mata Larga" experimental station, in San Francisco de Macoris, Dominican Republic. The maximum average fermentation temperature reached 51 degrees C after 48 h and the pH reached 4.5 after 144 h of fermentation. A significant decrease in glucose, fructose and citric acid was seen ...

Most reported efforts to enhance production of the industrially valuable specialty chemical succinate have been done under anaerobic conditions, where E. coli undergoes mixed-acid fermentation. These efforts have often been hampered by the limitations of NADH availability, poor cell growth, and slow production. An aerobic succinate production system was strategically designed that allows E. col...

Many differentiated cells rely primarily on mitochondrial oxidative phosphorylation for generating energy in the form of ATP needed for cellular metabolism. In contrast most tumor cells instead rely on aerobic glycolysis leading to lactate to about the same extent as on respiration. Warburg found that cancer cells to support oxidative phosphorylation, tend to ferment glucose or other energy sou...

The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were stored in a laboratory silo for 3, 7, 14, 28, 56, and 120 d without any additives; live counts, content of fermentation products, and characteristics of the bacterial community were determined. 2,...

BACKGROUND Overexpression of the PGM2 gene encoding phosphoglucomutase (Pgm2p) has been shown to improve galactose utilization both under aerobic and under anaerobic conditions. Similarly, xylose utilization has been improved by overexpression of genes encoding xylulokinase (XK), enzymes from the non-oxidative pentose phosphate pathway (non-ox PPP) and deletion of the endogenous aldose reductas...