Changes during fermentation

Biochemical Changes During Fermentation. The effects of R. oligosporus on soybeans have been studied by several investigators (30,32). As shown in Table IV, the fermentation process does not... 

In these studies, the air supply was shut off during an aerobic fermentation.(19 21 24 25 30 31) Fluorescence increased abruptly as dissolved oxygen dropped to zero. This effect is due to the increase of the NAD(P)H level which cannot be oxidized through the respiration chain. The goal of these studies was mainly to demonstrate the possibility of using fluorescence to monitor cellular metabolic changes during the fermentation. 

One must pay great attention to the role of the continuous phase chemical reaction because the reaction rate may continuously change during fermentation. This will have an effect on the absorption rate which will also change during the process and this has also to be taken into account. In reality, the reaction rate in... 

An important question is how the reaction rate modulus for the continuous phase, M changes during fermentation process. It is well known when Ol > Kq... 

Many reviews and several books [61,62] have appeared on the theoretical and experimental aspects of the continuous, stirred tank reactor - the so-called chemostat. Properties of the chemostat are not discussed here. The concentrations of the reagents and products can not be calculated by the algebraic equations obtained for steady-state conditions, when ji = D (the left-hand sides of Eqs. 27-29 are equal to zero), because of the double-substrate-limitation model (Eq. 26) used. These values were obtained from the time course of the concentrations obtained by simulation of the fermentation. It was assumed that the dispersed organic phase remains in the reactor and the dispersed phase holdup does not change during the process. The inlet liquid phase does not contain either organic phase or biomass. 

Alcaide-Hidalgo, J., Moreno-Arribas, M.V., Polo, M.C., Pueyo, E. (2008). Partial characterization of peptides from red wines. Changes during malolactic fermentation and aging with lees. Food Chem., 107, 622-630. 

The Chemical Changes during Fermentation—Before the maltose present in the wort can be fermented it must be converted into a corresponding amoimt of dextrose which is effected by the enzyme maltase secreted by yeast. In like manner cane sugar must first be converted into equal molecules of dextrose and levulose by the enzyme invertase, which is also secreted by yeast. It is only the hexoses which are directly fermentable. The conversion of dextrose into alcohol and carbon dioxide according to the equation CgHioOg =2C H6O - -2CO2is only the main portion of tlie... 

Czerny, M. and Schieberle, P. 2002. Important aroma compounds in freshly ground wholemeal and white wheat flour—identification and quantitative changes during sourdough fermentation. J. Agric. Food Chem. 50, 6835-6840. 

Fig. 6 Time course of pH change during fermentation using a coconut juice and b pineapple juice...

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