On the other hand batch fermentation
of ethanol using co-culture of Saccharomyces cerevisiae and Pachysolen tannophilus produced maximum ethanol of 4.
For each culture, three Hungate tubes were used for batch fermentation
without pH control and without agitation.
In a first step, the interaction was studied in flasks of 1600 mL and, in a second step, in batch fermentations
in 20 L stainless steel vats containing sugar cane juice at 15 Brix (soluble solids content).
Production of butyric acid by batch fermentation
of cheese whey with Clostridium beijerinckii.
The vessels were seeded with 10% (v/v) batch fermentation
contents pre-exposed to 1%(w/v)GP.
The controlled process is nonlinear and nonstationary, therefore, adaptation of feed-back controller to time-varying operating conditions is required to ensure an accurate set-point control over entire batch fermentation
Ethanol has been produced in batch fermentation
with fungi strains such as Aspergillus niger, Mucor mucedo, Saccharomyces cerevisiae that cannot tolerate high concentration of ethanol [13,18,22].
terreus MJL05 batch fermentation
in submerged culture with glycerol as the sole carbon substrate.
All kinetic parameters for batch fermentation
was calculated as described previously .
Production of lipase by repeated batch fermentation
with immobilized Rhizopus arrhizus.
Finally the most appropriate technique, as identified from the simulation study, a local linear dynamic PLS model is applied to data from an industrial batch fermentation
process and is bench marked against a global dynamic nonlinear PLS representation.
Wee Y, Kim JN, Yun JS, Ryu HW (2004) Utilization of sugar molasses for economical L(+)-lactic acid production by batch fermentation
of Enterococcus faecalis.
Conventional free-cell batch fermentation
in a stirred-tank reactor usually has a low cell density of less than 2 g per L, low xanthan productivity and a low final xanthan concentration of about 25 g per L.
4% abv beer is brewed with Spanish spring water sourced from the Sierra Nevada mountains to a traditional batch fermentation
process that takes several weeks and produces a full-bodied, extra smooth beer.
The effects of panthenate deficiency and acetate addition on anaerobic batch fermentation
of glucose by Saccharomyces cerevisiae.