Fermentative kinetics

Theodorou MK, Williams BA, Dhanoa MS, McAllan AB, France J. A simple gas production method using a pressure transducer to determine the fermentation kinetics of mminant feeds. Animal Feed Science and Technology 1994 48 185-197. 

Cone JW, Gelder AH, Visscher GJW, Oudshoom L. Influence of rumen fluid and substrate concentration on fermentation kinetics measured with fully automated time related gas production apparatus. Animal Feed Science and Technology. 1996 61 113-128. 

Morrow, H.J. (1998) Fermentation kinetics and in vivo apparent digestibilities and rates of passage of two chop lengths of big bale silage and hay in ponies. MSc. thesis. University of Wales, Aberystwyth, 131 pp. 

EX511 5.1.1 Fermentation kinetics by Runge-Kutta method M70... 

REM EX. 5.1.1. FERMENTATION KINETICS BY RUNGE-KUTTA METHOD 104 REN NERGE N70... 

Sinclair, C. G. and Kristiansen, B. Fermentation Kinetics and Modelling, Bu Lock J. D., ed. (Open University Press, Milton Keynes, 1987). 

Gaden, E. L. J. Biochem. Microbiol Tech. 1 413 (1959) Fermentation kinetics and productivity. 

Deindoerfer, F. H. Adv. Appl. Microbiol. 2 (1955) 321. Fermentation kinetics and model processes. 

While the Monod equation is an oversimplification of the complicated mechanism of cell growth, it often adequately describes fermentation kinetics when the concentrations of those components which inhibit the cell growth are low. 

The parameters of this model offer a physiologically adequate description of the growth and fermentation of Zymomonas mobilis. Furthermore, this model is highly consistent with experimental fermentor data. Specifically, it predicts the response of the steady state RNA content of the biomass to elevated ethanol concentrations qualitatively. The effect of an elevated ethanol concentration on the fermentation kinetics resembles the effect of elevating the temperature of the fermentation broth. 

I. Jobses, G. Egberts, K. Luyben, J.A. Roels, Fermentation kinetics of zymomonas mo-bilis at high ethanol concentrations oscillations in continuous cultures, Biotechnology and Bioengineering, 28, 868-877, 1986... 

Index Entries Saccharomyces cerevisiae ure2dal80 mutants nitrogen sources asparaginase II fermentation kinetics. 

The growth of immobilized cells ceased once the nitrogen source was exhausted, as reported by Nava et al. (17) (Fig. 3). After that, immobilized cells were released from the immobilization support and became free cells. Gibberellic acid production (0.160 g/L) was effective once the ammonia was exhausted, and it continued until total glucose consumption. In the case of immobilized cells cultured in a stirred reactor, Fig. 4 shows the fermentation kinetics. One can observe some differences related to the immobilized biomass production, and the uptake in nitrogen and carbon sources. However,... 

The fermentation kinetics, mainly in solventogenesis phase, was studied with the FBB fed continuously with the butyric acid medium under strict anaerobiosis. The effects of pH (3.5-5.5) and dilution rate (0.1—1.2) were studied at 35°C with two FBBs. These two FBBs, reactor L and R, were used in parallel experiments to ensure the reproducibility of the data. The reactor performance at various dilution rates was first studied at pH 4.3. The effect of pH was then studied at a fixed dilution rate of 0.6 h1. For each condition studied, the reactor was operated under a constant feed condi-... 

Romani et al. (2011) also evaluated the yeast population dynamics and fermentation kinetics, and their influences on the analytical profiles of Vin Santo obtained at industrial scale utilizing in separate trials two non-Saccharomyces yeasts, T. delbrueckii and Z. bailii. These results were compared with those obtained both with spontaneous fermentation and with an inoculum of a S. cerevisiae yeast strain. The standard kinetics of fermentations were observed in all of the trials, also if a higher fermentation rate was observed in the trials inoculated with S. cerevisiae compared to those inoculated with the two non-Saccharomyces yeasts, and in the spontaneous one. A rapid decrease in non-Saccharomyces yeast was observed in the trials inoculated with S. cerevisiae. In these last ones, after 6 months, 18.4% ethanol was reached versus 16% of the trials inoculated with the non-Saccharomyces strains. No substantial differences were seen for the higher alcohols or other byproducts assayed. 

Sinclair CG, Kristiansen B (1987), Fermentation kinetics and modeling, Open University Press, Taylor Francis, UK. 

Bataillon, M., Rico, A., Sablayrolles, J.-M., Salmon, J.-M., Barre, R (1996) Early thiamin assimilation by yeasts under enological conditions impact of alcoholic fermentation kinetics. Journal of Fermentation and Bioengineering, 82, 145-150. 

Rosenfeld, E., Beauvoit, B., Blondin, B., Salmon, J. M. (2003) Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions Effect on fermentation kinetics. Applied and Environmental Microbiology, 69, 113-121. 

Volatile Acids Kinetics. In evaluating the methane fermentation kinetics of the three volatile acids chosen for study, it was necessary to consider the process biochemistry and stoichiometry. According to Barker (19), acetic acid is fermented to methane and carbon dioxide in a single step while both propionic and butyric acids are fermented in two steps. In the first step these acids are fermented to acetic acid and methane by species of methanogenic bacteria. The resulting acetic acid is then fermented by different methanogenic species to methane and carbon dioxide. The stoichiometry of these fermentations is shown by the following equations (19). 

Lipid (Long Chain Fatty Acid) Kinetics. O Rourke (3) evaluated the methane fermentation kinetics of lipids (long chain fatty acids) in a complex waste (municipal sewage sludge). His laboratory scale experiments were operated on a semicontinuous feed basis at several values of 6c and at temperatures of 35°, 25°, 20°, and 15 °C. 

Grabber, J. H., Mertens, D. R., Kim, H., Funk, C., Lu, F, and Ralph, J. (2008) Cell wall fermentation kinetics are impacted more by lignin content and ferulate cross-linking than by lignin composition. J. Sci. Food Agr. 89(1), 122-129. 

Figure 7.44 Fermentation kinetics of a membrane recycle fermentor. Feed concentration = 150 g/C lactose. Cell concentration = 90 g/C.89...

Figure 7.45 Fermentation kinetics of a hollow fiber fermentor in single pass mode processing whey permeate (45 g/fi lactose concentration). Initial cell concentration = 117 g/fi. ( ) lactose, (A) ethanol, ( ) productivity.85...

Fermentation Kinetics for Xylitol Prodnction by a Pichia st itis D-Xylulokinase Mutant Previously Grown in Spent Sulfite Liquor... 

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