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An alternative process for butanol production: Continuous flash fermentation
(2008-02-04)
The objective of this work is to introduce and demonstrate the technical feasibility of the continuous flash fermentation for the production of butanol. The evaluation was carried out through mathematical modeling and ...
Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot wines
(Food Chemistry, 2018)
Effect of 3,4,4 '-trichlorocarbanilide on growth of lactic acid bacteria contaminants in alcoholic fermentation
(Elsevier B.V., 1998-01-01)
3,4,4'-trichlorocarbanilide (TCC) was rested as a new method of bacterial growth control for S. cerevisiae alcoholic fermentations of diluted high test molasses (HTM). Minimal inhibitory concentration (MIC) was tested to ...
Chlorine dioxide against bacteria and yeasts from the alcoholic fermentation
(Soc Brasileira Microbiologia, 2008-04-01)
The ethanol production in Brazil is carried out by fed-batch or continuous process with cell recycle, in such way that bacterial contaminants are also recycled and may be troublesome due to the substrate competition. ...
Zymomonas mobilis: um microrganismo promissor para a fermentação alcoólica
(Universidade Estadual de Londrina (UEL), 2009-04-01)
In many countries, fermentation studies regarding the use of bacteria instead of yeasts to reduce the period of alcoholic fermentation have been carried out. In Brazil, all the industrial alcohol production is carried out ...
Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26)
(Springer, 2006-02-01)
The industrial production of ethanol is affected mainly by contamination by lactic acid bacteria besides others factors that act synergistically like increased sulfite content, extremely low pH, high acidity, high alcoholic ...
Screening for yeast with antibacterial properties from an ethanol distillery
(2004-03-01)
A general screening for the expression of antibacterial activity and non-flocculating type of yeast strains from must and fermented broth of alcohol distilleries was performed. From 60 strains only Saccharomyces sp. M26 ...
Alternative uses for vinasse, an alcohol industry residue. A review
(1982-12-01)
Recent studies on the recycling of vinasse, its potential use in agriculture and possible environmental problems resulting from the use and disposal of this residue are reviewed.
Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
(Food Science and Technology, 2019)