Fermentation characteristics

Singh, V., Johnston, D.B., Rausch, K.D., and Tumbleson, M.E. 2003. Fermentation characteristics of mash with germ and pericarp fiber removal. Proceedings of the 19th Annual Fuel Ethanol Workshop , Sioux Falls, SD. 

Kishimoto, M. (1994). Fermentation characteristics of hybrids between the cryophilic wine... 

Within each host cell system, several independent isolates and laboratory variant strains are available, and the efficiency of expression can vary between them for reasons that are not always understood. For example, there are several independently isolated strains of E. coli, which vary in their ability to express the same protein using the same vector. Thus, it is routine to test several strains for optimal production, and this is usually achieved by screening a bank of available strains. In addition, notably in the E. coli system, there are several mutant strains which may be used to increase product yield and improve fermentation characteristics. Such mutants may have deficiencies in proteases, resulting in increased stability of the expressed protein (Kresze, 1991), cell-wall mutations permitting better secretion characteristics (Le and Trotta, 1991), or resistance to bacteriophages which can lyse bacteria leading to losses and delays in large-scale fermentation. 

Independent clones isolated by transfection of a given host strain by the same vector can differ in their expression capabilities. Such clonal variation has been observed in most expression systems currently in use, and therefore examination of several independent clones for the desired expression and fermentation characteristics is a routine part of protein yield optimization. However, clonal variation is an ongoing process in all cultures that are propagated and is therefore not eliminated once a pure strain has been isolated. Thus, the properties and genetic background of the production strains have to be monitored constantly. Master cell banks (MCBs) and master working cell banks (MWCBs) are prepared to ensure... 

Cai, Y., Benno, Y., Ogawa, M., and Kumai, S. 1999. Effect of applying lactic acid bacteria isolated from forage crops on fermentation characteristics and aerobic deterioration of silage. Journal of Dairy Science 82 520-526. 

Smiricky-Tjardes, M.R. E.A. Flickinger C.M. Grieshop L.L. Bauer M.R. Murphy G.C. Fahey, Jr. In vitro fermentation characteristics of selected oligosaccharides by swine fecal microflora. /. Anim. Sci. 2003a, 81, 2505-2514. 

Van Laar, H. S. Tamminga Bj. Williams M.W.A. Verstegen EM. Engels. Fermentation characteristics of cell-wall sugars from soya bean meal, and from separated endosperm and hulls of soya xxas. Anim. FeedSci. Technol. 1999, 79, 179—193. 

Phages are widdy distributed in nature (soil, air, raw materials etc), foey are rather std>le and can be introduced to foe fermentation easily throu foe air. Pha infections can be recognised if fermentation characteristics dtange. The slowing down of foe process (for example delay in onset of the fermentation) and decrease in amino add production yield are the rigns of a moderate form of jfoage infection. If lysis of the... 

Figure 2.6 Effect of yeast glycogen at pitching on lager fermentation characteristics.

Finn, D. A., Stewart, G. G. (2002). Fermentation characteristics of dried brewer s yeast -the effect of drying on flocculation and fermentation. Journal of the American Society of Brewing Chemists, 60, 135-139. 

Tohayama M, Takagi S, Shimizu K. Effect of controlling lactate concentration and periodic change in DO concentration on fermentation characteristics of a nfrxed culture of Lactobacillus delbmekii and Ralstonia eutropha for PHB production.J Biosci Bioeng 2000 89 323-8. 

Collection of rumen liquor used in the first stage of this laboratory procedure presents a number of difficulties. Rumen liquor is collected from animals that have been fitted with a rumen fistula that allows direct access into the rumen. Alternatively, it can be obtained by stomach tube. However, there are animal welfare implications associated with both of these techniques. In addition, rumen liquor may vary in its fermentative characteristics and solids content depending on the diet of the animal from which it is collected. In an attempt to obtain more repeatable estimates of... 

Patra AK (2010) Meta-analyses of effects of phytochemiceils on digestibility and rumen fermentation characteristics associated with methanogenesis. J Sci Food Agric 90 2700-2708... 

Agarwal N, Kamra DN, Chaudhary LC et al (2006) Effect of Sapindus mukorossi extracts on in vitro methanogenesis and fermentation characteristics in buffalo rumen liquor. J Appl Anim Res 30 1-4... 

Driehuis F, Oude Elferink SJWH, Van Wikselaar PG (2001) Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri, with or without homofermentative lactic acid bacteria. Grass Forage Sci 56(4) 330-343. doi 10.1046/j.l365-2494.2001.00282.x... 

Lettat, A., Noziere, R, Silberberg, M., et al. (2012) Rumen microbial and fermentation characteristics are affected differently by bacterial probiotic supplementation during induced lactic and subacute acidosis in sheep. BMC Microbiol 12,142. 

Cultivation of legumes (fava bean, pea, lupine) can improve soil fertility, reduce supply of nitrogen (N) fertiliser and, due to the tannins presence (Woodward et al, 2001), restrict CH production. In addition, legume grain, in some agricultural condition, such as Mediterranean area, can replace partially or totally soybean in ruminant diets (Cutrignelli et al, 2008). In this study the in vitro fermentation characteristics of six diets for ruminants with fava bean (Vicia faba minor) or solvent extracted (s.e.) soybean as protein sources were studied. 

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