Effects of temperature on fermentation

Fermentation is a complicated process which depends on a variety of conditions. In order to gain high fermentation efficiency with a low level of toxins and impurities to obtain good products, it is essential to determine suitable conditions for the process. Within the scope of this study, the effects of some key conditions was estimated (i.e. pH, temperature, SO2 level in fermentation broth, the inoculation rates of yeast cells, sugar level) for the fermentation of corn with Saccharomyces cerevisiae MS42.

8p tamynhan9 02-12-2020 43 3   Download

In the current context of eco-pollution, the substitute of conventional plastics with bioplastics is a big confront. On account of that, a non-growth associated PHB production study was conducted using Zobellella species under submerged fermentation process. As a result, Zobellella species showed the ability to accumulate 2.2g/L of PHB at pH 8. 0, temperature 37oC, salt concentration 2% in modified growth medium containing vitamins. Then, primary structural characterization of extracted polymer was conducted by FTIR analysis. The high intense peak was obtained at 1720.

7p nguaconbaynhay6 24-06-2020 38 3   Download

The fermentation of cassava which normally takes 3-4 days during village processing can be shortened to 24h by seeding a fresh pulp with cassava juice 4 days old. In the work described here, a further attempt has been made to elucidate the nature of biochemical reactions taking place during fermentation, and to establish the optimum conditions which could be utilised in a modern industry based on this process.

6p cscpubka 05-05-2014 63 5   Download

ẢNH HƯỞNG CỦA NỒNG ĐỘ MUỐI VÀ NHIỆT ĐỘ LÊN MEN ĐẾN CHẤT LƯỢNG CỦ HÀNH TÍM MUỐI CHUA ABSTRACT In Vietnam the fermented foods have been produced commonly using traditional technique. However, their quality is not stable, and the shelf-life is short. There are many causes for this problem, such as the pretreatment step, the salt concentration in brine, etc. In the present study, the effect of combination of fermented temperature and salt concentration on pikled purple onion was investigated.

1p heoxinhkute8 30-11-2010 212 24   Download