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Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 141 for “"Fermentations"”.
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Molecular weight modulation in polyhydroxybutyrate fermentations
… formed in PHB production, kinetic studies of PHB fermentations have been performed using fermentation conditions which allow biomass growth and PHB production phases to be separated. These data indicate that molecular weight increases very quickly and then remains fairly constant in PHB …
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A bacteriological study of dasheen fermentations
Thesis: B.S., Massachusetts Institute of Technology, Department of Industrial Biology, 1935
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Controlling bacterial contaminants in sugarcane ethanol fermentations
Bioethanol from sugarcane has a lower carbon footprint than petroleum based fuels but the industry is plagued by various economic pressures, including product loss due to contamination of fermentation facilities. Lactobacillus species and other lactic acid producing bacteria from the feedstock and …
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The role of clostridia in Bantu beer fermentations
1. The occurrence of clostridia in various stages of Bantu beer production was investigated in order to determine their significance as spoilage organisms in the brewing process and in the final product. 2. The ecology of clostridia was studied by investigating the selective factors of the …
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Retention of fermentation biomass for extended L-Lysine fermentations
… performance relative to conventional batch fermentations was detected. The fed batch fermentation with biomass recycling using cross flow filtration was optimised using an equation-based dynamic simulation package (gPROMS). The predicted optimum represented a 26% reduction in variable cost …
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Physiological studies on bacterial fermentations using multi-parameter flow cytometry
Two staining protocols were formulated that enabled the detection of cellular stress at the single-cell level for Bacillus cereus. Both DiOC6(3) and RedoxSensor Green™ can be employed to detect perturbations in the energetic status of the cell at concentrations of 0.30 \mug.mL-1 and 3.0 \muM …
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Exploiting yeast diversity in whisky fermentations for biocatalysis of desirable flavour compounds
… and flavour could be found with completed fermentations being more sweet, <i>fruity</i>, and <i>floral </i>and less complete fermentations having increased <i>feinty</i>, cereal and <i>sulphur </i>notes. <i>D. bruxellensis</i> CBS 11269 was shown to be especially <i>fruity</i>. The congener …
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The relationship of glycolytic/gluconeogenic intermediates in brewing yeast (Saccharomyces uvarum) fermentations to growth
… in brewing yeast (Saccharomyces uvarum) fermentations. Loss of fermenting power of a brewing yeast population may be created by a condition that inhibits growth by limiting amino acid formation and protein synthesis. In commercial strains of S. uvarum this loss may be transitory, or, if …
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Isolation and Characterization of Bacteriophages Infecting Enterobacter cloacae to Reduce Bloater Defect in Cucumber Fermentations
… vegetables consumed worldwide. During cucumber fermentations, certain undesirable changes may occur. One of such changes is known as bloater defect (hollow cavities in fermented cucumbers), which is primarily caused by gas-producing bacteria including <em>Enterobacter cloacae</em>. Bloater …
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Biological Strategies and Mathematical Approaches for Limiting Bacterial Contaminants and Chemical pollutants In Bioethanol Fermentations
<p>During the most recent decades increased interest in fuel from biomass in the United States and worldwide has emerged each time petroleum derived-gasoline registered well publicized spikes in price. The willingness of the U.S. government to face the issues of more heavily high-priced foreign oil …
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The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions
Grape-derived aroma and flavor precursors exist partially as non-volatile, sugar-bound glycosides. Hydrolysis of these compounds may modify sensory attributes and potentially enhance wine quality. In the first study, four levels of shoot thinning (control, 20, 25, and 30 shoots per meter) with and …
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Scale-Up the Use of a Microbubble Dispersion to Increase Oxygen Transfer in Aerobic Fermentation of Baker's Yeast
… bubbles for 20-liter and 50-liter working volume fermentations in a 72-liter pilot scale fermenter. The microbubbles were stabilized by the surfactants naturally present in the culturing broth medium. The growth patterns of yeast Saccharomyces cerevisiae, cultured at agitation speeds of 150 rpm …
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Characterization of an ethanologenic yeast inhibiting atypical galactose metabolism
… and mannose, was demonstrated in mixed sugar fermentations. Endogenous extracellular glucose was observed during double sugar fermentations of galactose and mannose. This glucose was traced to supplied galactose by radioisotope labeling, suggesting involvement of UDP-galactose 4-epimerase in …
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The Effect of Alcohol and Bitterness Levels on Brewing Yeast Viability
… <p>An initial experiment on high gravity fermentations was done in order to assess the effects this variable had alone. Successive five day fermentations employing serial re-pitching were performed on worts with low (10 °P), medium (14 °P), and high (18 °P) gravity levels. The minimum …
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The Production of the Enzyme Dextransucrase by Batch and Continuous Fermentation Techniques
… part of this research. Aerobic and anaerobic fermentations have been studied using a 16 litre New Brunswick fermenter which has a 3-12 litre working volume. The initial volume of broth used in the studies was 6 litres. The results of the fed-batch fermentations showed for the first time that …
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Microbial transformation of lignin
… fungus isolated in our laboratory. Lignin fermentations with white-rot fungi failed to show any net accumulation of low molecular weight products derived from lignin. Genetic manipulation is necessary to contrive the accumulation of desired intermediates during lignin fermentations. Though …
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Batch and continuous fermentation methods for the production of dextransucrase
… growth related product and a series of fed-batch fermentations have been carried out to extend the exponential growth phase of the organism. These experiments were carried out in a number of different sized vessels, ranging in size from 2.5 to 1,000 litres. Using a 16 litre vessel, dextransucrase …
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