Fermented products

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  • Economic demands to intensify the brewing process and increase the fermenter productivity have stimulated interest in high-gravity brewing. However, increasing wort sugar concentration can have a detrimental effect on fermentation performance, adversely affecting yeast physiology and altering the physical and flavor properties of the beer product. Many methods such as: higher pitching rates, higher fermentation temperatures, more efficient aeration than in conventional brewing, and immobilised yeast were used to improve this process....

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  • In this study, we isolated three bacterial strains including KG 2.2, KG 2.3 and KG 2.5 in which their growth causes spoilage of the fermented pickles with formation of white biofilm layers. On basis of morphological and biochemical characteristics, these bacterial strains belong to Bacillus genus.

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  • Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation.

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  • Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products.

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  • Problem statement: Dilute sulphuric acid and enzymatic hydrolysis methods were used for sugar extraction. Xylose and glucose sugars were obtained from corn cobs. Approach: Acid hydrolysis of corn cobs gave higher amount of sugars than enzymatic hydrolysis. Results: The results showed that optimal temperature and time for sugar fermentation were approximately 25°C and 50 h by two yeast strains (S. cerevisiae and P. Stipitis) respectively.

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  • In recent years there has been a renewed interest in solid-state fermentation (SSF) processes for the production of bioactive compounds. While efforts continue largely to exploit filamentous fungi and yeasts for the production of various enzymes, attempts have also been made to explore possibilities of using bacterial strains in SSF systems (Pandey et al., 2000). Enzyme production by SSF using bacterial spp.

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  • In addition to the aforementioned direct benefits of using alternative fuels for cement manufacturing, there are numerous life-cycle benefits and avoided costs that are realized. Alternative fuels are essentially the waste products of other industrial or agricultural processes, and due to their sheer volume and potentially their toxicity, they pose a major solid waste management challenge in many countries.

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  • The small number of livestock product studies identified in the review necessitated the use of more modest criteria for nutrient selection. Analysis was conducted on all nutrients or nutrient groups for which numeric data were provided in at least 5 of the 25 livestock product studies which reported comparisons between organic and conventional livestock products (see Appendix 11).

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  • To help you further specialized material Chemistry serving the needs of learning and research, invite you to refer to the contents of the document "Accleration of fish sauce fermentation using proteolytic enzymes". Hope content useful document for the learning needs and research.

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  • Unit 23: Some main dairy products are formed from raw cow milk without fermentation as follow: Pasteurisation of Milk, condensed and Evaporated Milk, dried milk powder, butter, ghee.

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  • A study of wine fermentation from mucilage of cocoa beans (theobroma cacao l.). Cocoa mucilage, a by-product of cocoa beans processing, constitutes 10% of total cocoa beans, with soluble solids up to 17.78 Bx, pH of 3.43 – 3.5, rich in sugar, minerals, organic acids and phenolic compounds.

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  • In this work, catfish fat has been used as a sustainable and economical raw material for sophorolipids production by Candida bombicola. Sophorolipids yield was maximum as 21.8g/L after 7 days of fermentation at 25oC, pH 6, 180 rpm.

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  • In the present work, we undertaken to find strategies for improving the volumetric productivity of P(3HB-co-3HV) by Yangia sp. ND199 using molasses as the carbon source. For this, two-step fed-batch fermentation was designed to attain both high cell density and high P(3HB-co-3HV) content.

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  • In the present study, we used response surface methodology (RSM) to investigate the mutual effect of glucose, yeast extract, and iron concentration to more improve hydrogen production using the pure Clostridium sp. Tr2.

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  • In this research, the hydrogen production capability of anaerobic, thermophilic bacterium Thermoanaerobacterium aciditolerans Trau DAt isolated in Vietnam was reported. Thermoanaerobacterium aciditolerans bacterium Trau DAt isolated in Vietnam had the hydrogen production capability under the anaerobic condition at 55oC.

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  • Thermoanaerobacterium aciditolerans bacterium Trau DAt isolated in Vietnam had the hydrogen production capability under the anaerobic condition at 55oC. Using glucose, the dark fermentation of strain Trau DAt for hydrogen production was performed in three different scales: the flask scales under the suitable and optimal conditions, and the automatic fermentor system Bio-Flo 110.

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  • When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some traditional products like labneh and drinking yoghurt were manufactured on a small scale but, in general, the choice available to consumers was strictly limited.

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  • This book presents a high level technical overview of the emerging technologies o optical communications and networking systems. It is intended as an introduction to the field for optical communication systems or network professionals, such as higher degree research students, academics and design engineers. Although it is intended for professionals who already have some technical background, it is nevertheless relevan to anyone wishing to understand optical communication systems or networks....

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  • Dairy products form the major part of functional foods. To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet. Designing and developing functionality in dairy-based products simply means modifying and/or enriching the healthy nature of the original base. This chapter is a brief introduction to the composition of milk and the nature of fermented milk products. It also gives a few definitions and introduces some of the functional dairy products on the market.

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  • This book contains research on the chemistry of each step of biogas generation, along with engineering principles and practices, feasibility of biogas production in processing technologies, especially anaerobic digestion of waste and gas production system, its modeling, kinetics along with other associated aspects, utilization and purification of biogas, economy and energy issues, pipe design for biogas energy, microbiological aspects, phyto-fermentation, biogas plant constructions, assessment of ecological potential, biogas generation from sludge, rheological characterization, etc....

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