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Comparison of conventional and extractive fermentation using aqueous two-phase system to extract fibrinolytic proteases produced by Bacillus stearothermophilus DPUA 1729
(2020-01-01)
Fibrinolytic enzymes have been considered promising for treatment and protection of healthy circulation due its ability to dissolve the fibrin in blood clots. Extractive fermentation is a not explored and efficient downstream ...
Estudo da produção de etanol de sacarose por fermentação extrativa utilizando arraste com dióxido de carbono
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQCâmpus São Carlos, 2016-04-18)
The ethanol accumulated in the broth during fermentation is the main component toxic to
yeast, causing slower yeast growth and decreased ethanol production. One way of overcoming
this inhibition effect is to use extractive ...
Improving bioethanol production - Comparison between extractive and low temperature fermentation
(Elsevier Sci LtdOxfordInglaterra, 2012)
Production of l (+) lactic acid by lactobacillus casei ke11: Fed batch fermentation strategies
(2021-09-01)
Lactic acid and its derivatives are widely used in pharmaceutical, leather, textile and food industries. However, until now there have been few systematic reports on fed-batch fermentation for efficient production and high ...
Comparison of oxygen mass transfer coefficient in simple and extractive fermentation systems
(ELSEVIER SCIENCE SA, 2009)
Aeration and agitation are important variables to ensure effective oxygen transfer rate during aerobic bioprocesses: therefore, the knowledge of the volumetric mass transfer coefficient (k(L)a) is required. In view of ...
Study of methods for the extraction of volatile compounds from fermented grape must
(Food Chemistry, 2006)
The main objective of the present study was to analyze the volatile compounds extracted from fermented grape musts by two extraction methods in order to characterize the samples. The purge and trap system provided the ...
Dynamic modelling, simulation and optimization of an extractive continuous alcoholic fermentation process
(John Wiley & Sons LtdW SussexInglaterra, 1999)
Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy
(Food Science And Technology International, 2015)
The aim of this study was to develop a potentially synbiotic beverage fermented with Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added fructooligosaccharides (FOS). Five formulations with ...