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fermentation process » termination process (Expander búsqueda), implementation process (Expander búsqueda), creation process (Expander búsqueda)
1
artículo
Publicado 2003
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Basic knowledge on solid state fermentation and on biofilm formation is summarized and related to cell adhesion processes. These subjects are covered from the engineering and molecular biology points of view. Contrary to the common believe, the advantages of solid state fermentation are related to the adhesion of fungi to solid particles instead of being due to the low water content. Thus, solid state fermentation and biofilm fermentation (erroneously known as adsorption immobilization) are technical variants of the same biological process, and should be referred as Surface Adhesion Fermentation.
2
artículo
Publicado 2003
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Basic knowledge on solid state fermentation and on biofilm formation is summarized and related to cell adhesion processes. These subjects are covered from the engineering and molecular biology points of view. Contrary to the common believe, the advantages of solid state fermentation are related to the adhesion of fungi to solid particles instead of being due to the low water content. Thus, solid state fermentation and biofilm fermentation (erroneously known as adsorption immobilization) are technical variants of the same biological process, and should be referred as Surface Adhesion Fermentation.
3
artículo
Publicado 2024
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The objective of this study was to assess the effects of saponins derived from Chenopodium quinoa by-products on methane (CH4) production in a ruminal fermentation system under in vitro conditions. Additionally, the study included the analysis of short-chain fatty acids (SCFAs) and true dry matter digestibility (TDMD). The saponin extracts obtained from three quinoa varieties were Altiplano (AS), Quillahuaman (QS), and Salcedo (SS), and were tested at six different doses (0, 0.2, 0.4, 0.6, 0.8, and 1.0mg/mL) each. Rumen fluid was obtained from two fistulated Junín breed sheep, with alfalfa hay (AH) and a 1:1 mixture of maize and bran (MB) was used as basal substrates. The data were processed in a completely randomized design and replicated three times. The CH4 per dry matter (mL/g DM), after 24h of incubation significantly decreased, acetate molar concentration decreased (p<0.05) with A...
4
artículo
Publicado 2021
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The use of citrus by-products was evaluated through the fermentation of the orange peel by means of Aspergillus niger van Tieghem strain, 1867, which was obtained by inoculation in a petri dish, at a temperature of 35°C and a pH of 4,3. The crushed orange peel was used as a substrate, partially dehydrated, spread on trays, dried in cardboard trays and without heat pretreatment, adding only components and mineral nutrients, and A. niger was cultivated at different fermentation temperatures between 8°C and 40 °C. Upon completion of the fermentation process of the pretreated orange peel, maximum percentages of transformation of mineral nitrogen to organic nitrogen of 34.5% were obtained, for a value of the thermal integral between 0°C and 320°C per day, obtaining for a kg of dry matter, 6.6% protein for 600 g of product (feed) with 18% protein. Finally, the variation of the pH of the s...
5
artículo
Publicado 2020
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The aim of this study was to determine the viability and nutritional characteristics of shrimp head silage and fish waste destined for pig feeding. In the conservation process, molasses and rice powder were used as a substrate and Lactobacullus fermentus, obtained from the digestive tract of the piglet, as a fermenter. Temperature, pH and percentage of acidity data were recorded, as well as organoleptic and nutritional characteristics in the first 30 days of conservation. The treatments were T1 = Shrimp head with molasses and yogurt; T2 = Shrimp head with rice powder and yogurt; T3 = Fish residue with molasses and yogurt; and T4 = Fish residue with rice powder and yogurt. T1 and T3 presented acidity and low pH, as well as low temperature during the first week, stabilizing the process on day 15. The fermentation of T2 and T4 was inadequate (not feasible). Aerobic mesophilic microorganisms...
6
artículo
Publicado 2020
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The aim of this study was to determine the viability and nutritional characteristics of shrimp head silage and fish waste destined for pig feeding. In the conservation process, molasses and rice powder were used as a substrate and Lactobacullus fermentus, obtained from the digestive tract of the piglet, as a fermenter. Temperature, pH and percentage of acidity data were recorded, as well as organoleptic and nutritional characteristics in the first 30 days of conservation. The treatments were T1 = Shrimp head with molasses and yogurt; T2 = Shrimp head with rice powder and yogurt; T3 = Fish residue with molasses and yogurt; and T4 = Fish residue with rice powder and yogurt. T1 and T3 presented acidity and low pH, as well as low temperature during the first week, stabilizing the process on day 15. The fermentation of T2 and T4 was inadequate (not feasible). Aerobic mesophilic microorganisms...
7
artículo
Publicado 2018
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This study is part of research developed in the area of Food Science, Department of Analytical Chemistry and Food, University of Vigo Ourense Campus, Spain.; whose ultimate goal is to occurring fermented beverages with probiotic properties with kefir grains juice of red and white grapes would thus not valuing vinificables grapes with low commercial value or direct consumption. And obtaining healthy drinks combining ink effects mainly polyphenol grape character with antioxidant kefir and functional benefits. Kinetics main fermentation process cash studied, the effect of change on the fermentation substrate and microbial populations analyzed kefir. The procedure was carried out as follows: the pellet was activated, conducted a sequence of four successive crops. In each one the juice grain was incubated of nonsterile red grape during 24 h. The grain separated and juice fermented by fr...
8
artículo
Publicado 2024
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Worldwide more than 7 billion tons of lignocellulosic biomass will be produced by 2025. In Colombia, these residues are mainly disposed of in rivers and open fields, and only 10% is reused and recycled. Non-centrifugal sugarcane bagasse (SCB) is a residue obtained after sugarcane juice extraction during the manufacturing process of panela and is mostly used as fuel for boilers at sugar mills. Wheat bran (WB) is the main waste from wheat flour production. Nonetheless, the chemical composition of these by-products makes them suitable for use as substrates for hemicellulolytic enzyme production from fungi. Here, a whole process for production in a solid-state fermentation system, recovery, and ultrafiltration process for concentration of xylanases by Penicillium sp. Pn004 is presented. The higher productivity (26.7 ± 1.59 U gds-1 day-1) was reached on the fifth day of fermentation with an ...
9
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
10
artículo
Publicado 2020
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The study describes the biotechnological process, a product of the hydrolyzed starch's fermentation using Saccharomyces cerevisiae Meyen ex E.C. Hansen as an enzyme agent. The behavior and speeds of the three intervening components (consumed substrate [Sc], product [P], and enzymatic agent [E]) were evaluated and was formulated the corresponding logistic models, independently, for each of the components and their subsequent application and analysis. Also, the saturation constant of the substrate [Km] was determined. The maximumconcentration for the enzyme reached a value of 9.80 g·L-1, and the reaction rate constants were 0.27 h-1, 0.20 h-1, and 0.22 h-1, for the concentrations of E, Sc, and P, respectively. The maximum speeds (and the optimal times) for the enzyme, substrate consumed, and product were 0.66 gL-1h-1 (6.80 h), 6.68 gL-1h-1 (11.50h), and 3,15 gL-1h-1 (11.40h), respectively...
11
tesis de grado
Publicado 2021
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Se realizó el diseño de un proceso de producción de enzimas celulolíticas a escala industrial por fermentación sumergida utilizando bagazo de caña de azúcar como sustrato inductor y el hongo Trichoderma reesei como microorganismo productor. La etapa de fermentación fue seleccionada como el proceso central y se evaluaron distintas concentraciones iniciales de sustrato y estrategias de alimentación semibatch con el objetivo de determinar las mejores condiciones de operación para promoverla producción enzimática. Se realizaron simulaciones del proceso de fermentación a concentraciones iniciales de sustrato entre 10 y 70 g/L y con distintos modos de operación a partir de modelos cinéticos de crecimiento y producción enzimática del microorganismo seleccionado. Se obtuvieron los mejores resultados al operar de manera semibatch con alimentaciones de bagazo a las 70 y 120 horas,...
12
artículo
Publicado 2013
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In this work the principal advances have been checked reached in the last twenty years, in the study of the fermentation of strains of Kluyveromyces marxianus for the production of the enzyme inulinase from inulin pure and sources of inulina and the determination of the properties and characteristics of the enzyme. With the aim of gathering and clarifying the greater knowledge of this one area, the investigation of this matter has been divided into three principal parts; substrate sources of inulin; microbial production of inulinase and characterization and properties of the inulinase. There is discussed the existing information about the microorganisms capable of producing inulinase those who have been brought by information of performance and especially the conditions of fermentation of strains of Kluyveromyces marxianus for the production of inulinase from several vegetable sources of...
13
artículo
Publicado 2013
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In this work the principal advances have been checked reached in the last twenty years, in the study of the fermentation of strains of Kluyveromyces marxianus for the production of the enzyme inulinase from inulin pure and sources of inulina and the determination of the properties and characteristics of the enzyme. With the aim of gathering and clarifying the greater knowledge of this one area, the investigation of this matter has been divided into three principal parts; substrate sources of inulin; microbial production of inulinase and characterization and properties of the inulinase. There is discussed the existing information about the microorganisms capable of producing inulinase those who have been brought by information of performance and especially the conditions of fermentation of strains of Kluyveromyces marxianus for the production of inulinase from several vegetable sources of...
14
tesis de grado
Publicado 2015
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In the present investigation called "obtaining bioethanol from banana peel residue Ayaymama market - Moyobamba City 2014"has obtained a 3.4% bioethanol from green rind; and 3.0% for Shell mature, taking as a substrate of the alcoholic fermentation of the sugars reducers totals of the residue of banana peel, extracted by the physical method of autoclaving and determined by Folin and Wu method, having obtained a concentration of 1.6 g/L for green rind and 1. 7 g/L for shell mature. For this was considered to be evaluation parameters during the process to average environmental temperature that was 25 oc +-/ 3°C, pH for the green rind was 3.4% to 5.8 and 3 per cent to 5.3 in mature shell; and the concentration of reducing sugars totals of bioethanol, having determined that the concentration of ART 1.6 g/L were obtained a higher percentage of bioethanol (3,4 %) and the concentration of 1,7 g...
15
tesis de maestría
Publicado 2020
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Maestría en Ciencias Ambientales
16
artículo
Publicado 2023
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This research aimed to use kiwi waste as fuel to generate bioelectricity through microbial fuel cells. It was possible to generate an electrical current and voltage peaks of 3.807 ± 0.102 mA and 0.993 ± 0.061 V on day 11, showing an electrical conductivity of 189.82 ± 3.029 mS/cm and an optimum operating pH of 5.966 ± 0.121. The internal resistance of the cells was calculated using Ohm’s Law, resulting in a value of 14.957 ± 0.394 Ω, while the maximum power density was 212.68 ± 26.84 mW/m2 at a current density of 4.506 A/cm2. Through the analysis of the FTIR spectra carried out on the substrate, a decrease in the characteristic organic peaks was observed due to their decomposition during the electricity-generation process. In addition, it was possible to molecularly identify the bacteria Comamonas testosteroni, Sphingobacterium sp., and Stenotropho-monas maltophila adhered to th...
17
tesis de grado
Publicado 2006
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La conservación de alimentos por fermentación natural es ampliamente practicada por diversas comunidades nativas. El “masato” es producto de este proceso y constituye parte importante de la alimentación de los pobladores de la amazonía peruana. La masa de yuca, mandioca o cassava (Manihot esculenta, Crantz) utilizada en la preparación de esta bebida tradicional, constituye el substrato principal para el establecimiento de una microflora mixta ambiental, incluyendo las bacterias lácticas como responsables de la fermentación maloláctica, láctica y otras propiedades de interés industrial. La búsqueda de nuevas cepas nativas de bacterias lácticas productoras de sustancias antimicrobianas, adaptadas a las condiciones ambientales y materias primas regionales, es sumamente importante, para mejorar la calidad sensorial y sanitaria del “masato”. Para detectar cepas lácticas c...
18
artículo
Publicado 2020
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The increasing development of eco-efficient technologies for obtaining active biocompounds is having more impact on the food and non-food products industry, which has a particular objective, the extraction of active metabolites from the plant matrix of various natural residues of fruits and vegetables. Contributing to health and the use of methodologies that are respectful with the environment, since they try to use solvents that generate less impact on its contamination. Thus, the study of these technologies such as Extraction with subcritical water, Extraction assisted by microwaves, Extraction with supercritical fluids, seek to optimize their unit processes to be more efficient and sustainable, obtaining greater purity and performance in obtaining bioactive extracts by controlling parameters in the physicochemical properties of the solvents themselves in use. There are also prac...
19
tesis doctoral
Publicado 2025
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Universidad Nacional Agraria La Molina. Escuela de Posgrado. Doctorado en Ingeniería y Ciencias Ambientales
20
tesis de grado
Publicado 2019
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Los biocombustibles surgieron como una alternativa renovable a los combustibles convencionales, debido a la reducción de las reservas de petróleo y la contaminación ambiental que ocasiona el uso de combustibles fósiles; sin embargo, la reducción de costos para la producción de biocombustibles, específicamente bioetanol de segunda generación evoluciona a un ritmo muy lento, a pesar de los numerosos aportes realizados por investigadores, universidades y la industria. Este estudio está particularmente interesado en aportar con la reducción de costos de producción de bioetanol de segunda generación mediante sistemas de control capaces de soportar el uso de nuevas enzimas para maximizar la generación de azúcares, que sirven como sustrato para la fermentación de etanol. Para este propósito, el objetivo de este trabajo es diseñar un controlador de pH basado en redes neuronales ...
