Fermentation, fermentability

Cultivation method Fermentation Fermentation Fermentation (suspension cells) Roller bottle (adherence cells)... 

Neutral salts and aqueous solutions of various acids generally follow the acid action. Aluminum has no apparent action or microbiological processes (i.e., the production of antibiotics by deep-vessel fermentation). Fermentation tanks, as well as various absorbing and extracting units, can be made from aluminum. 

Clostridium acetobutylicum Escherichia [Fe] hydrogenase [NiFe] Putative cytoplasmic, ferredoxin linked H2 production during fermentation Fermentation pathway, phosphate limitation 4... 

Before 1990 the composition of isoflavones in soy foods was thought to be largely determined by whether the food had been fermented. Fermented foods (e.g., miso and tempeh) contain the unconjugated isoflavones agycones, while non-fermented food (e.g., tofu, soy flower, and soy milk) contain the conjugated glucoside. Subsequent experiments have demonstrated that fermentation of soy decreased the isoflavone content of the food product, but increased the urinary isoflavonoid recovery, suggesting that fermentation increases availability of isoflavones in soy (Slavin et al., 1998). 

Fermentation. Fermentation is defined (Ref 3) as the production of chemicals by a series of enzyme catalyzed reactions with bacteria, yeasts, or molds under aerobic or anaerobic conditions. At present, fermentation is used to produce complex molecules not easily synthesized such as penicillin and other antibiotics, vitamin BI2, and enzymes. Formerly, glycerine (See Fetmentol), acetone, butanol, and citric lactic acids were some of the chemicals produced by fermentation process. Synthesis is now a more economical route to these materials (See also Refs 1 2) Refs 1) P.A. Wells G.E. Ward, IEC 31, 172-77(1939) 2) H.E. Silcox S.B. Lee,... 

Fermentation Fermentation ripening/curing ripening/curing ... 

Other types of high-quality wines are produced in the Jerez region. These are sweet wines made from the varieties, Pedro Ximenez and Muscat. The wines are produced after the grapes have been sun-dried for about 5-10 days. The resulting raisining produces a very dark must. Further, the musts are partially fermented. Fermentation is arrested by adding rectified ethanol. This produces very sweet, dark wines. 

In the meanwhile, yeasts adapt themselves to the cold conditions and begin alcoholic fermentation. Fermentation is slow but regular, usually carried out by Saccharomyces cereuisiae and Saccharomyces bayanus. The fermentation has to be kept under constant surveillance as the low temperatures, combined with the high sugar content, may lead to premature and unwanted fermentation cessation, even when selected cultures of yeasts are added. 

Solomons NW Fermentation, fermented foods, and lactose intolerance. Eur J Clin Nutr 56 S50-55, 2002. 

Lagers comprise more than 95% of the brew sold in the U.S. A., but just over 40% of the beer sales in Canada, and less than 5% of the beer sold in the U.K. More than 50% of the beer sold in Canada and nearly 90% of that sold in the U.K. is an ale. The basic difference between these brews is that, an ale is produced by a top-fermenting yeast, such as Saccharomyces cerevisiae, from which the yeast is skimmed from the top of the beer on completion of fermentation. Fermentation with these yeasts is carried out at 15-20°C, slightly higher than bottom fermentations. Ales are also hopped at a higher rate than lagers, which gives the product its characteristic more bitter, hoppy flavor. 

Efficient lactic acid production from cane sugar molasses is achieved by Lactobacillus delbrueckii in batch fermentation. Fermentative production of lactic acid is very effective in producing optically pure l- or D-lactic and also DL-lactic acid, depending on the strain (Dumbrepatil et al., 2008). Lactobacillus plantarum cells are homofermentative, often used for production of lactic acid from glucose fermentation (Krishnan et al., 2001). 

Bacterial Fermentation Fermentation Pathway Industrial Fermentation Process Consideration Process Improvement. ... 

Steep crystal malt in 150° water for 30 minutes. Strain out grains and add to 3V2 gallons water treated with gypsum, calcium chloride, and Burton ale salts. Add all malt extracts. Bring to a boil and add 1V2 ounces of Fuggles hops and Vi ounce of Willamette hops. Boil for 50 minutes and add Irish moss and 1 ounce of Cascade hops. Boil for 9 more minutes and add 1 ounce of Kent Goldings hops. Cool, transfer to primary fermenter, and pitch yeast. Ferment for 3 days at 65° and rack to secondary fermenter. Ferment for another 12 days at 65°. Prime with % cup corn sugar and bottle. 

Add grain (in a muslin bag) to 2 gallons cold water. Bring to a boil and remove grain bag at the start of the boil. Add malt extracts and Perle hops. Boil for 15 minutes and add Cascade hops. Boil for 35 minutes and add Irish moss. Boil for 8 minutes and add Hallertauer hops. Sparge with 3 gallons of cold water and collect into primary fermenter. Pitch yeast when cool. Ferment for 4 days and rack to secondary fermenter. Ferment for another 10 days and prime with IV2 cups light dry malt extract and bottle. 

Treat mash water with gypsum and sodium chloride. Mash-in grains and cornstarch at 125° for 30 minutes. Raise temperature to 152° and hold for 90 minutes to allow for conversion of cornstarch. Sparge and bring to a boil. Add Cluster hops and boil for 60 minutes. Add Kent Goldings hops and boil for 29 minutes. Add Fuggles hops, boil for one additional minute, then turn off heat. Cool, transfer to the primary fermenter and pitch yeast. Ferment for 4 days at 65° and rack to the secondary fermenter. Ferment another 20 days at 65°. Prime with % cup corn sugar and bottle. 

Steep black patent malt and crystal malt for 25 minutes at 160 . Remove grains and bring to a boil. Stir in extract. Re-establish boil and add /a ounce of Mt. Hood hops. Keep at a steady boil for 30 minutes and add Irish moss and instant espresso. Boil for 15 minutes more and add V2 ounce of Mt. Hood hops. Boil for a final 20 minutes and remove from heat. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 2 weeks, then rack to secondary fermenter. Ferment another 3 weeks in the secondary vessel. Prime with 2/3 cup brown sugar and bottle. 

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