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 ...

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 ...

The aim of this study was to evaluate the quality of Paredão grass silage (Panicum maximum Jacq.) with fermented juice produced from corn silage in different fermentation periods, as bioinoculant, through the characteristics: ...

This study aimed at characterizing guava, orange and passion fruit by-products and investigating the effect of adding these fruit by-products to probiotic fermented goat milk and cereal-based fermented products. Fruit ...

Problematic fermentations are common in the wine industry. Assimilable nitrogen deficiency is the most prevalent cause of sluggish fermentations and can reduce fermentation rates significantly. A lack of nitrogen diminishes ...

Winemakers currently lack the tools to identify early signs of undesirable fermentation behavior and so are unable to take possible mitigating actions. Data collected from tracking 24 industrial fermentations of Cabernet ...