Light fermentation

Most-sirup, m. arrope (boiled-down must). -wa(a)ge, /, must hydrometer, -wein, m. a lightly fermented fruit juice, motivieren, v.t. give the reason for motivate. 

German form of the Japanese name for a lightly fermented tea beverage. 

Argun H, Kargi F, Kapdan IK (2008a) Light fermentation of dark fermentation effluent for bio-hydrogen production by different Rhodobacter species at different initial volatile fatty acid (VFA) concentrations. Int J Hydrog Energy... 

Although it is sometimes encouraged in white wines, particularly barrel-fermented Chardonnay, this fermentation tends to lower fmitiness and be considered undesirable in other white wines unless acidity is too high. This is also tme for pink and light red wines. If it occurs after bottling, a gassy, cloudy wine results. In such wines, it can be avoided by careful attention to clarification or filtration sufficient to remove the bacteria, by adding SO2 at appropriate intervals as an inhibitor, or by pasteurization. 

In a chemostat and biostat or turbidostat, even with differences in the supply of nutrients and/or fresh media, constant cell density is obtained. The utilisation of substrate and the kinetic expressions for all the fermentation vessels are quite similar. It is possibile to have slight differences in the kinetic constants and the specific rate constants.3,4 Figure 5.9 shows a turbidostat with light sources. The system can be adapted for photosynthetic bacteria. 

Tea oxidation is generally referred to as fermentation because of the erroneous early conception of black tea production as a microbial process.66 Not until 1901 was there recognition of the process as one dependent on an enzymically catalyzed oxidation.67 This step and further reactions result in the conversion of the colorless flavanols to a complex mixture of orange-yellow to red-brown substances and an increase in the amount and variety of volatile compounds. Extract of oxidized leaf is amber-colored and less astringent than the light yellow-green extract of fresh leaf and the flavor profile is considerably more complex. 

The term three-phase fluidization, in this chapter, is taken as a system consisting of a gas, liquid, and solid phase, wherein the solid phase is in a non-stationary state, and includes three-phase slurry bubble columns, three-phase fluidized beds, and three-phase flotation columns, but excludes three-phase fixed bed systems. The individual phases in three-phase fluidization systems can be reactants, products, catalysts, or inert. For example, in the hydrotreating of light gas oils, the solid phase is catalyst, and the liquid and gas phases are either reactants or products in the bleaching of paper pulp, the solid phase is both reactant and product, and the gas phase is a reactant while the liquid phase is inert in anaerobic fermentation, the gas phase results from the biological activity, the liquid phase is product, and the solid is either a biological carrier or the microorganism itself. 

Method. The ingredients are made into a batter that is fermented for 0.5 hour. In a plant bakery the batter is then deposited into hoops set on polished hot plates. A hot plate is then lowered down onto the surface to lightly bake the top of the crumpet. In hand making, this would be achieved by turning the crumpet over onto a hot plate. Figure 15 shows both sides of crumpets. 

E. Nakada, Y. Asada, T. Arai, J. Miyake (1995) Light penetration into cell suspensions of photosynthetic bacteria and relation to hydrogen production. J. Ferment. Bioeng., 80 53-59... 

Dark fermentation is the fermentative conversion of organic substrate to biohydrogen, it is a complex process manifested by a diverse group of bacteria by a series of biochemical reactions involving three steps similar to anaerobic conversion. Dark fermentation differs from photofermentation because it proceeds without the presence of light. 

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