subject:(Fermentation)

University of Georgia

1. Xia, Tian. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.

Degree: MS, Biological Engineering, 2011, University of Georgia

URL: http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms

► Substrate-selective uptake is a novel approach for the simultaneous consumption of sugars found in biomass hydrolysates. Of the five strains studied, E. coli W showed… (more)

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Xia, T. (2011). Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms

Chicago Manual of Style (16^th Edition):

Xia, Tian. “Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.” 2011. Masters Thesis, University of Georgia. Accessed December 13, 2019. http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms.

MLA Handbook (7^th Edition):

Xia, Tian. “Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.” 2011. Web. 13 Dec 2019.

Vancouver:

Xia T. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. [Internet] [Masters thesis]. University of Georgia; 2011. [cited 2019 Dec 13]. Available from: http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms.

Council of Science Editors:

Xia T. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. [Masters Thesis]. University of Georgia; 2011. Available from: http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms

University of Alberta

2. Namdev, Pradyumna Kumar. Nutrient fluctuations in fed-batch fermentations of baker's yeast.

Degree: PhD, Department of Chemical Engineering, 1992, University of Alberta

URL: https://era.library.ualberta.ca/files/5t34sm460

Subjects/Keywords: Fermentation.

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APA (6^th Edition):

Namdev, P. K. (1992). Nutrient fluctuations in fed-batch fermentations of baker's yeast. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/5t34sm460

Chicago Manual of Style (16^th Edition):

Namdev, Pradyumna Kumar. “Nutrient fluctuations in fed-batch fermentations of baker's yeast.” 1992. Doctoral Dissertation, University of Alberta. Accessed December 13, 2019. https://era.library.ualberta.ca/files/5t34sm460.

MLA Handbook (7^th Edition):

Namdev, Pradyumna Kumar. “Nutrient fluctuations in fed-batch fermentations of baker's yeast.” 1992. Web. 13 Dec 2019.

Vancouver:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Internet] [Doctoral dissertation]. University of Alberta; 1992. [cited 2019 Dec 13]. Available from: https://era.library.ualberta.ca/files/5t34sm460.

Council of Science Editors:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Doctoral Dissertation]. University of Alberta; 1992. Available from: https://era.library.ualberta.ca/files/5t34sm460

Oregon State University

3. Kean, Chester Eugene, 1925-. Fungal amylases in the acetone-butanol fermentation.

Degree: MS, Chemistry, 1950, Oregon State University

URL: http://hdl.handle.net/1957/53213

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Kean, Chester Eugene, 1. (1950). Fungal amylases in the acetone-butanol fermentation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53213

Chicago Manual of Style (16^th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Masters Thesis, Oregon State University. Accessed December 13, 2019. http://hdl.handle.net/1957/53213.

MLA Handbook (7^th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Web. 13 Dec 2019.

Vancouver:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Internet] [Masters thesis]. Oregon State University; 1950. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1957/53213.

Council of Science Editors:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Masters Thesis]. Oregon State University; 1950. Available from: http://hdl.handle.net/1957/53213

Oregon State University

4. Ngaba-Mbiakop, Pierre Rolland. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.

Degree: MS, Food Science and Technology, 1977, Oregon State University

URL: http://hdl.handle.net/1957/27394

► Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their… (more)

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Ngaba-Mbiakop, P. R. (1977). Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27394

Chicago Manual of Style (16^th Edition):

Ngaba-Mbiakop, Pierre Rolland. “Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.” 1977. Masters Thesis, Oregon State University. Accessed December 13, 2019. http://hdl.handle.net/1957/27394.

MLA Handbook (7^th Edition):

Ngaba-Mbiakop, Pierre Rolland. “Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.” 1977. Web. 13 Dec 2019.

Vancouver:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1957/27394.

Council of Science Editors:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Masters Thesis]. Oregon State University; 1977. Available from: http://hdl.handle.net/1957/27394

Oregon State University

5. Parpia, Husain Ali Bhimjee. Investigation of proteolysis brought about by extracts from filbert nuts.

Degree: PhD, Food Technology, 1951, Oregon State University

URL: http://hdl.handle.net/1957/26303

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Parpia, H. A. B. (1951). Investigation of proteolysis brought about by extracts from filbert nuts. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26303

Chicago Manual of Style (16^th Edition):

Parpia, Husain Ali Bhimjee. “Investigation of proteolysis brought about by extracts from filbert nuts.” 1951. Doctoral Dissertation, Oregon State University. Accessed December 13, 2019. http://hdl.handle.net/1957/26303.

MLA Handbook (7^th Edition):

Parpia, Husain Ali Bhimjee. “Investigation of proteolysis brought about by extracts from filbert nuts.” 1951. Web. 13 Dec 2019.

Vancouver:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Internet] [Doctoral dissertation]. Oregon State University; 1951. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1957/26303.

Council of Science Editors:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Doctoral Dissertation]. Oregon State University; 1951. Available from: http://hdl.handle.net/1957/26303

McGill University

6. McCaffrey, William Chessleigh, 1964-. Secondary metabolite production using self-cycling fermentation (SCF).

Degree: M. Eng., Department of Chemical Engineering, 1992, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile156238.pdf

►

Note:

Self-cycling fermentation (SCF) is a new method to cultivate synchronous populations of cells. The process has been successfully extended to encompass the fermentation of… (more)

▼

Note:

Self-cycling fermentation (SCF) is a new method to cultivate synchronous populations of cells. The process has been successfully extended to encompass the fermentation of an eukaryotic microorganism, Candida bombicola. Metabolic events, which occurred during the resting phase of the microorganism, were incorporated into the control scheme. With this change, the new control scheme enabled the production of a biphasic secondary metabolite and was proven to be effective for the production of sophorolipid, an extracellular glycolipid produced by Candida bombicola. The effect of substrate on the production of the glycolipid was also investigated. An important discovery was that the self-cycling fermentation can be operated with a cycle time which is significantly longer than the doubling time. With relatively long periods of nutrient starvation added to each cycle, which are required for sophorolipid production, it is possible to maintain a constant doubling time and synchronous growth.

La fermentation auto-cyclique (F AC) est une nouvelle méthode pour cultiver des populations synchronisées de cellules. Le procédé a été étendu avec succès pour contenir la fermentation du micro-organisme eucaryotique, Candida bombicola. Les évènements métaboliques, qui surviennent pendent la phase repos du micro-organisme, ont été incorpores dans le système de contrôle. Avec cette modification, le nouveau système a permit la production d'un métaboliste secondaire et il fut prouvé effectif pour la production de sophorolipide, un glycolipide extracellulaire produit par Candida bombicola. L'effet du substrat sur la production du glycolipide a aussi été étude. Une découverte importante a été que la fermentation auto-cyclique peut être opéré avec un temps de cycle qui est, d'une manière significative, plus long que le temps de doublage. Avec des longues périodes de manque d'éléments nutritifs, requises pour la production de sophorolipide, il est possible de maintenir un temps de doublage constant et une croissance synchronisée.

Advisors/Committee Members: Cooper, D. G. (Supervisor).

Subjects/Keywords: Fermentation

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APA (6^th Edition):

McCaffrey, W. C. (1992). Secondary metabolite production using self-cycling fermentation (SCF). (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile156238.pdf

Chicago Manual of Style (16^th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Masters Thesis, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile156238.pdf.

MLA Handbook (7^th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Web. 13 Dec 2019.

Vancouver:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Internet] [Masters thesis]. McGill University; 1992. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile156238.pdf.

Council of Science Editors:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Masters Thesis]. McGill University; 1992. Available from: http://digitool.library.mcgill.ca/thesisfile156238.pdf

McGill University

7. Luong, Ha Thanh. Determination of the heat of some aerobic fermentations.

Degree: PhD, Department of Chemical Engineering., 1979, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile72550.pdf

Subjects/Keywords: Fermentation.

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APA (6^th Edition):

Luong, H. T. (1979). Determination of the heat of some aerobic fermentations. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile72550.pdf

Chicago Manual of Style (16^th Edition):

Luong, Ha Thanh. “Determination of the heat of some aerobic fermentations.” 1979. Doctoral Dissertation, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile72550.pdf.

MLA Handbook (7^th Edition):

Luong, Ha Thanh. “Determination of the heat of some aerobic fermentations.” 1979. Web. 13 Dec 2019.

Vancouver:

Luong HT. Determination of the heat of some aerobic fermentations. [Internet] [Doctoral dissertation]. McGill University; 1979. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile72550.pdf.

Council of Science Editors:

Luong HT. Determination of the heat of some aerobic fermentations. [Doctoral Dissertation]. McGill University; 1979. Available from: http://digitool.library.mcgill.ca/thesisfile72550.pdf

McGill University

8. Kalogerakis, Nicolas. Control of the quasi-steady state in fed-batch fermentation.

Degree: M. Eng., Department of Chemical Engineering, 1979, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile52279.pdf

Subjects/Keywords: Fermentation.

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APA (6^th Edition):

Kalogerakis, N. (1979). Control of the quasi-steady state in fed-batch fermentation. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile52279.pdf

Chicago Manual of Style (16^th Edition):

Kalogerakis, Nicolas. “Control of the quasi-steady state in fed-batch fermentation.” 1979. Masters Thesis, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile52279.pdf.

MLA Handbook (7^th Edition):

Kalogerakis, Nicolas. “Control of the quasi-steady state in fed-batch fermentation.” 1979. Web. 13 Dec 2019.

Vancouver:

Kalogerakis N. Control of the quasi-steady state in fed-batch fermentation. [Internet] [Masters thesis]. McGill University; 1979. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile52279.pdf.

Council of Science Editors:

Kalogerakis N. Control of the quasi-steady state in fed-batch fermentation. [Masters Thesis]. McGill University; 1979. Available from: http://digitool.library.mcgill.ca/thesisfile52279.pdf

University of Illinois – Urbana-Champaign

9. Daum, Mary Angela. Controlling bacterial contaminants in sugarcane ethanol fermentations.

Degree: MS, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/95527

► Bioethanol from sugarcane has a lower carbon footprint than petroleum based fuels but the industry is plagued by various economic pressures, including product loss due… (more)

▼ Bioethanol from sugarcane has a lower carbon footprint than petroleum based fuels but the industry is plagued by various economic pressures, including product loss due to contamination of fermentation facilities. Lactobacillus species and other lactic acid producing bacteria from the feedstock and environment are important bacterial contaminants. Further studies focused on process optimization and validated the use of antibiotics and acid treatment to reduce ethanol losses due to bacterial contamination. Monensin, penicillin and virginiamycin have been shown to reduce bacterial counts in bioethanol but increased incidence of antibiotic resistant bacteria means alternative approaches are needed. To test efficacy of the antimicrobials hen egg white lysozyme, nisin and the combination of nisin and penicillin against representative contaminants a model system was developed. To mimic the typical Brazilian conditions, the model incorporates high initial yeast inoculum, fermentation times of twelve hours or less and final ethanol concentration of 5.5 to 6 % weight/volume. The impact of penicillin and nisin on bacteria isolated from sugarcane juice or adapted by successive passes in sugarcane juice in fermentation of sugarcane juice by Saccharomyces cerevisiae JAY291 was measured by counting the bacteria and yeast. In addition, ethanol and lactic acid titers were measured and by HPLC analysis of the fermentate. Plate counts revealed that the combination of 250 ppm of nisin and 2 ppm penicillin was the most effective treatment against Lactobacillus plantarum, as well as against a mix of L. plantarum and four other bacterial species. Combining nisin with penicillin could decrease the amount of penicillin used to control contamination and mitigate the risk of antibiotic resistant bacteria proliferating. This model system can be employed for testing other novel antibacterial measures such as bacteriophages, or engineered phage endolysins and bacteriocins. Advisors/Committee Members: Miller, Michael J (advisor).

Subjects/Keywords: Fermentation; Sugarcane

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APA (6^th Edition):

Daum, M. A. (2016). Controlling bacterial contaminants in sugarcane ethanol fermentations. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95527

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Daum, Mary Angela. “Controlling bacterial contaminants in sugarcane ethanol fermentations.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed December 13, 2019. http://hdl.handle.net/2142/95527.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Daum, Mary Angela. “Controlling bacterial contaminants in sugarcane ethanol fermentations.” 2016. Web. 13 Dec 2019.

Vancouver:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2142/95527.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95527

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Michigan State University

10. Nienhuis, Arthur L. Factors influencing the formation of ropy brine in cucumber fermentation.

Degree: MS, 1933, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:36194

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Nienhuis, A. L. (1933). Factors influencing the formation of ropy brine in cucumber fermentation. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36194

Chicago Manual of Style (16^th Edition):

Nienhuis, Arthur L. “Factors influencing the formation of ropy brine in cucumber fermentation.” 1933. Masters Thesis, Michigan State University. Accessed December 13, 2019. http://etd.lib.msu.edu/islandora/object/etd:36194.

MLA Handbook (7^th Edition):

Nienhuis, Arthur L. “Factors influencing the formation of ropy brine in cucumber fermentation.” 1933. Web. 13 Dec 2019.

Vancouver:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2019 Dec 13]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36194.

Council of Science Editors:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Masters Thesis]. Michigan State University; 1933. Available from: http://etd.lib.msu.edu/islandora/object/etd:36194

Michigan State University

11. Etchells, John L. A new type of gaseous fermentation occurring during the salting of cucumbers.

Degree: PhD, 1941, Michigan State University

URL: http://etd.lib.msu.edu/islandora/object/etd:4872

Subjects/Keywords: Fermentation

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APA (6^th Edition):

Etchells, J. L. (1941). A new type of gaseous fermentation occurring during the salting of cucumbers. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:4872

Chicago Manual of Style (16^th Edition):

Etchells, John L. “A new type of gaseous fermentation occurring during the salting of cucumbers.” 1941. Doctoral Dissertation, Michigan State University. Accessed December 13, 2019. http://etd.lib.msu.edu/islandora/object/etd:4872.

MLA Handbook (7^th Edition):

Etchells, John L. “A new type of gaseous fermentation occurring during the salting of cucumbers.” 1941. Web. 13 Dec 2019.

Vancouver:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Internet] [Doctoral dissertation]. Michigan State University; 1941. [cited 2019 Dec 13]. Available from: http://etd.lib.msu.edu/islandora/object/etd:4872.

Council of Science Editors:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Doctoral Dissertation]. Michigan State University; 1941. Available from: http://etd.lib.msu.edu/islandora/object/etd:4872

Louisiana State University

12. Tan, Yen-Ping. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.

Degree: MS, Life Sciences, 2011, Louisiana State University

URL: etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059

► Polyphenols are major dietary components in fruits and vegetables. Many research and epidemiological studies have reported that phenolic compounds, such as anthocyanins, may have a… (more)

▼ Polyphenols are major dietary components in fruits and vegetables. Many research and epidemiological studies have reported that phenolic compounds, such as anthocyanins, may have a protective effect against various degenerative diseases. Phenolics in grape wine have been extensively studied but information on changes of phenolics in wine and vinegar made from other fruit crops is limited, however. This research started with the objective of determining the effect of proteases in preventing phenolic and, specifically, anthocyanin degradation in the ethanolic fermentation of black raspberries to reduce sugar content. The results of this study led to investigations of changes of other polyphenols in persimmons and blueberries during both ethanolic (vinification) and vinegar (acetification) fermentations. Initial results showed that a 1% neutral bacterial protease could retain anthocyanin in open vinification of black raspberries but the protease treatment provided no benefit when a closed fermentation was used. Additional research using closed vinification followed by acetification of persimmons indicated that phenolics were significantly affected by these fermentations. Phenolics in astringent persimmons were significantly degraded during both vinification and acetification while phenolics in non-astringent persimmons actually increased during vinification but decreased during acetification. In blueberries, anthocyanin and epicatechin were increased during vinification but decreased during acetification. The lipid-protective properties of fruit wine and vinegar was also investigated. In this study of antioxidant properties, blueberry vinegar was more effective than blueberry juice or blueberry wine in preventing EPA and DHA degradation in salmon oil-in-water emulsion model system. This thesis research provides informative insights concerning changes in polyphenols, such as anthocyanin, during vinification and acetification of some fruit crops. The information is especially beneficial to the juice, wine and vinegar industries since polyphenols are one of the major health promoting constituents in fruit juices, wines and vinegars.

Subjects/Keywords: epicatechin; anthocyanin; wine fermentation; vinegar fermentation

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APA (6^th Edition):

Tan, Y. (2011). Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. (Masters Thesis). Louisiana State University. Retrieved from etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059

Chicago Manual of Style (16^th Edition):

Tan, Yen-Ping. “Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.” 2011. Masters Thesis, Louisiana State University. Accessed December 13, 2019. etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059.

MLA Handbook (7^th Edition):

Tan, Yen-Ping. “Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.” 2011. Web. 13 Dec 2019.

Vancouver:

Tan Y. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. [Internet] [Masters thesis]. Louisiana State University; 2011. [cited 2019 Dec 13]. Available from: etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059.

Council of Science Editors:

Tan Y. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. [Masters Thesis]. Louisiana State University; 2011. Available from: etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059

Cornell University

13. Martins Tahim, Camila. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .

Degree: 2016, Cornell University

URL: http://hdl.handle.net/1813/43579

► Nitrogen plays a major role in the metabolic processes of fermentative microorganisms, affecting fermentation kinetics and formation of flavor-active compounds. Though a Yeast Assimilable Nitrogen… (more)

▼ Nitrogen plays a major role in the metabolic processes of fermentative microorganisms, affecting fermentation kinetics and formation of flavor-active compounds. Though a Yeast Assimilable Nitrogen (YAN) concentration of 140 mg N/L is generally recognized as the minimum required to avoid stuck or sluggish fermentations, most research on YAN requirements has focused on warm climate cultivars and conditions, and has been extrapolated for use in other regions. This work aimed to define optimal YAN concentrations for cool-climate fermentations, specifically those of Riesling. Riesling grape juice with YAN concentrations adjusted to 130-300 mg N/L with diammonium phosphate (DAP) additions was fermented with three yeast strains commonly used in the Finger Lakes, NY, wine region. Fermentation kinetics suggested that 130 mg N/L concentration was enough to complete fermentation for the three yeast strains studied, and DAP additions improved fermentation kinetics only for yeast strain EC1118. Analysis of select volatile compounds via GC-MS showed that ester concentrations increased with nitrogen addition, but the unsupplemented control wine was preferred by panelists in a sensory study. In a separate experiment, spontaneous fermentations of Riesling were monitored in two Finger Lakes wineries to assess their YAN requirements and microbiome composition. NonSaccharomyces yeast species were isolated through late stages of fermentation, and most of the S. cerevisiae isolates identified were found to be similar to commercial strains. Fermentation kinetics and microflora were markedly different in the two wineries studied, but in all spontaneous fermentations the YAN consumption range was lower than that in the inoculated fermentations described above. This work suggests that nitrogen requirements for cool climate Riesling fermentations are moderate (140 mg N/L or lower), and that DAP supplementation should be applied with caution to avoid excess residual nitrogen and possible negative effects on sensory properties. The initial assessment of spontaneous fermentations indicated that nitrogen requirements are likely lower than inoculated fermentations, precluding the need for nitrogen additions in the winery. Advisors/Committee Members: Vanden Heuvel,Justine E. (committeeMember).

Subjects/Keywords: Nitrogen Fermentation; Aroma Riesling; Spontaneous fermentation

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APA (6^th Edition):

Martins Tahim, C. (2016). Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . (Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/43579

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Martins Tahim, Camila. “Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .” 2016. Thesis, Cornell University. Accessed December 13, 2019. http://hdl.handle.net/1813/43579.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Martins Tahim, Camila. “Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .” 2016. Web. 13 Dec 2019.

Vancouver:

Martins Tahim C. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . [Internet] [Thesis]. Cornell University; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1813/43579.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Martins Tahim C. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . [Thesis]. Cornell University; 2016. Available from: http://hdl.handle.net/1813/43579

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Alberta

14. Zhang, Justina S. Allergic Properties of Egg White Proteins in Fermentation.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2012, University of Alberta

URL: https://era.library.ualberta.ca/files/9019s310g

► Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today.… (more)

Subjects/Keywords: egg; allergy; fermentation

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APA (6^th Edition):

Zhang, J. S. (2012). Allergic Properties of Egg White Proteins in Fermentation. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/9019s310g

Chicago Manual of Style (16^th Edition):

Zhang, Justina S. “Allergic Properties of Egg White Proteins in Fermentation.” 2012. Masters Thesis, University of Alberta. Accessed December 13, 2019. https://era.library.ualberta.ca/files/9019s310g.

MLA Handbook (7^th Edition):

Zhang, Justina S. “Allergic Properties of Egg White Proteins in Fermentation.” 2012. Web. 13 Dec 2019.

Vancouver:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2019 Dec 13]. Available from: https://era.library.ualberta.ca/files/9019s310g.

Council of Science Editors:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/9019s310g

Addis Ababa University

15. Bekele, Mirkena. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .

Degree: 2014, Addis Ababa University

URL: http://etd.aau.edu.et/dspace/handle/123456789/6288

► Distilleries are one of Agro based industries which produces several types of liquors to serve communities as a drink, feedstock for other industries and power… (more)

▼ Distilleries are one of Agro based industries which produces several types of liquors to serve communities as a drink, feedstock for other industries and power alcohol. While producing these valuable products for consumption more than 6 times effluents with high COD and BOD values has been produced. This effluent will cause huge disaster on environment if it is discharged without treatment. On the other hand treating such huge quantity of effluent will incur additional cost to the production processes of the distilleries. Therefore, this study is conducted with the view of reducing the volume of effluent generated through proper nutrient application and optimum recirculation of effluent to fermenters. This study was conducted first by making an optimization of macronutrients for the existing fermented wash sugar concentration of 15 brix and application of 62.51 and 14.51 mg/L of wash for Urea and DAP respectively has been found an optimum. Using this optimum nutrient dosage test for effluent recirculation were conducted for the existing fermentable sugar concentration of 8.67% (15 brix). Data of alcohol% fermented wash, yeast cell mass count and residual sugar were generated and analyzed using response surface methodology and application of 1% spent wash, 92% spent lees and 99% of the generated effluents were found to be safely re-circulated to fermenters. Anticipating future change in operating conditions of fermentation process the study has been conducted at different fermentable sugar concentration of 8.67%(15 brix), 11.5%(20 brix) and 14.3% (25 brix). Data are generated and analyzed using response surface methodology and it was found that fermentable sugar concentration of 14.3%(25-brix), macro nutrients of 62.51mg/L Urea and 31.26 mg/L DAP, recirculation of the generated 50% of spent wash, 68.5% of spent lees and 85.83% of process condensate taken as an optimum input and alcohol % fermented wash of 7.43, yeast cell mass of 2.40674E+008 and residual sugar concentration of 0.417% are found as a response variable. Determination of different attribute of rectified sprit produced by using an optimum recirculation rate of effluent to fermenters and it is found in safe range from food safety and quality points of view. Besides, sizing of equipments such as cooler, pump and piping required to handling effluent recirculation were done. Moreover, financial analysis was carried out and it was found viable. The study shows that the initial investment will be fully returned within eleven months. Advisors/Committee Members: Dr.Ing. Belay Woldeyes (Associate Professor) (advisor).

Subjects/Keywords: Molasses Fermentation; Effluent

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APA (6^th Edition):

Bekele, M. (2014). Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/6288

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Bekele, Mirkena. “Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .” 2014. Thesis, Addis Ababa University. Accessed December 13, 2019. http://etd.aau.edu.et/dspace/handle/123456789/6288.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Bekele, Mirkena. “Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .” 2014. Web. 13 Dec 2019.

Vancouver:

Bekele M. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . [Internet] [Thesis]. Addis Ababa University; 2014. [cited 2019 Dec 13]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/6288.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bekele M. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . [Thesis]. Addis Ababa University; 2014. Available from: http://etd.aau.edu.et/dspace/handle/123456789/6288

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Iceland

16. Guðný Inga Ófeigsdóttir 1976. Production and utilization of biomass with microbes.

Degree: 2009, University of Iceland

URL: http://hdl.handle.net/1946/4145

► The world of microbes is the topic of this essay and explanations on how important they are for modern community. Microbes can for example obtain… (more)

Subjects/Keywords: Lífefnafræði; Fermentation; Microbes

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APA (6^th Edition):

1976, G. I. �. (2009). Production and utilization of biomass with microbes. (Thesis). University of Iceland. Retrieved from http://hdl.handle.net/1946/4145

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

1976, Guðný Inga Ófeigsdóttir. “Production and utilization of biomass with microbes.” 2009. Thesis, University of Iceland. Accessed December 13, 2019. http://hdl.handle.net/1946/4145.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

1976, Guðný Inga Ófeigsdóttir. “Production and utilization of biomass with microbes.” 2009. Web. 13 Dec 2019.

Vancouver:

1976 GI�. Production and utilization of biomass with microbes. [Internet] [Thesis]. University of Iceland; 2009. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1946/4145.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

1976 GI�. Production and utilization of biomass with microbes. [Thesis]. University of Iceland; 2009. Available from: http://hdl.handle.net/1946/4145

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Anna University

17. Geethalakshmi, S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.

Degree: Electrical and Electronics Engineering, 2014, Anna University

URL: http://shodhganga.inflibnet.ac.in/handle/10603/22841

►

Rapid development of novel recombinant proteins based on newlinegenetically engineered Escherichia coli using fed batch fermentation newlinetechniques is imperative for cost effective production of such… (more)

Subjects/Keywords: electrical engineering; fermentation process; Modeling

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APA (6^th Edition):

Geethalakshmi, S. (2014). Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. (Thesis). Anna University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/22841

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Geethalakshmi, S. “Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.” 2014. Thesis, Anna University. Accessed December 13, 2019. http://shodhganga.inflibnet.ac.in/handle/10603/22841.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Geethalakshmi, S. “Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.” 2014. Web. 13 Dec 2019.

Vancouver:

Geethalakshmi S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. [Internet] [Thesis]. Anna University; 2014. [cited 2019 Dec 13]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/22841.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Geethalakshmi S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. [Thesis]. Anna University; 2014. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/22841

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Alberta

18. Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems.

Degree: PhD, Department of Agricultural, Food, and Nutritional Science, 2014, University of Alberta

URL: https://era.library.ualberta.ca/files/6t053h01f

► Microbiota are ubiquitous in nature. Similarities as well as differences are present between microbiota in animals and fermentation systems. The aim of the PhD project… (more)

▼ Microbiota are ubiquitous in nature. Similarities as well as differences are present between microbiota in animals and fermentation systems. The aim of the PhD project was to investigate factors affects microbial ecology in rodent and sourdough models. To determine how compromised health of the host by tumor and CPT-11 therapies affects intestinal microbiota in tumor bearing rats, qualitative and quantitative taxonomic analyses were combined to characterize intestinal microbiota during CPT-11-based chemotherapy. Both tumor and CPT-11 chemotherapy increased cecal Clostridium cluster XI and Enterobacteriaceae. The effect of dietary fibre was evaluated in the same model. Cecal butyrate concentrations and feed intake were highly correlated. Moreover, a positive correlation of the host expression of MCT1 with body weight as well as a positive correlation of the abundance of bacterial butyryl-CoA gene with cecal butyrate concentrations were obeserved. These correlations support the interpretation that the influence of dietary fibre on CPT-11 toxicity is partially mediated by an increased cecal production of butyrate. Similar to intestinal microbiota, in sourdough, cereal substrates contain various compounds that may have selective effect on sourdough microbiota. The effect of growth rate and acid resistance on microbial competitiveness in sourdoughs was evaluated by assessing competitiveness of glycerol-dehydratase (gupCDE) positive and glutamate-decarboxylase (gadB) positive strains of L. reuteri relative to the corresponding null mutants. Both glycerol and glutamate metabolism determine the competitiveness of L. reuteri in sourdough fermentations. Besides competition over shared energy source, microbes also compete with each other by producing antimicrobial compounds. Reutericyclin is an antibiotic produced by sourdough-originated L. reuteri which is bactericidal against most gram-positive bacteria. A combination comparative genomics, bioinformatics analysis, and the characterization of null-mutants was used to determine the genetic determinants of reutericyclin biosynthesis. A gene cluster unique to reutericyclin producers was identified on a genomic island acquired through lateral gene transfer. It includes genes coding for a nonribosomal peptide synthetase (NRPS), a polyketide synthase (PKS), homologues of phlABC, and putative transport and regulatory proteins. The combination of PhlABC homologues with both a NRPS and PKS is exclusive to the lactic acid bacteria Streptococcus mutans, L. plantarum and L. reuteri, indicating that the genes in these organisms share a common evolutionary origin.

Subjects/Keywords: fermentation; ecology; sourdough; microbiota; microbial

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APA (6^th Edition):

Lin,Xiaoxi. (2014). Microbial ecology of food fermentations and intestinal ecosystems. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/6t053h01f

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16^th Edition):

Lin,Xiaoxi. “Microbial ecology of food fermentations and intestinal ecosystems.” 2014. Doctoral Dissertation, University of Alberta. Accessed December 13, 2019. https://era.library.ualberta.ca/files/6t053h01f.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7^th Edition):

Lin,Xiaoxi. “Microbial ecology of food fermentations and intestinal ecosystems.” 2014. Web. 13 Dec 2019.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems. [Internet] [Doctoral dissertation]. University of Alberta; 2014. [cited 2019 Dec 13]. Available from: https://era.library.ualberta.ca/files/6t053h01f.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems. [Doctoral Dissertation]. University of Alberta; 2014. Available from: https://era.library.ualberta.ca/files/6t053h01f

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Texas A&M University

19. Wilson, Kristen L. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.

Degree: 2010, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492

► Eight cecally fistulated geldings were used in a randomized 4 x 4 Latin square design to observe the effect varying levels of dietary starch had… (more)

▼ Eight cecally fistulated geldings were used in a randomized 4 x 4 Latin square design to observe the effect varying levels of dietary starch had on cecal environment. The 4 treatment rations contained 2 g starch/kg BW (Diet 2), 4 g/kg BW (Diet 4), 6 g/kg BW (Diet 6), or 8 g/kg BW (Diet 8). The rations were comprised of a commercial pelleted feed to meet 2 g starch/kg BW in each treatment, with ground corn used to fulfill the remaining starch requirements in each diet. Soybean meal was added to ensure diets were iso-nitrogenous, and cottonseed hulls were used to equalize dry matter intake. A 21 day adaptation period was allowed before cecal contents were sampled. Samples were drawn 4 hours after the morning meal and were immediately tested for pH. Samples were used to count total anaerobic bacteria and lactic acid bacteria, as well as determine methane activity, ammonia activity, volatile fatty acids, and in vitro dry matter digestibility (IVDMD). Stoichiometric calculations were performed to give an indirect measure of fermented hexose, methane, and carbon dioxide. Diet did not influence dry matter intake (DMI), however it did have an effect on starch intake (P < 0.0001) and caused a linear increase in starch consumption as the amount of offered starch increased (P < 0.0001). Diet did not influence the pH of the cecum (P > 0.05), although a tendency for a linear decrease (P < 0.06) in pH from 6.92 ? 6.58 occurred when dietary starch increased. Total anaerobic bacteria and lactic acid bacteria were unaffected by treatment diets (P > 0.05). Propionate production was affected by dietary treatment (P < 0.05), causing a quadratic increase (P = 0.04) from 8.26 to 14.13 mM as starch in the diets increased. Diet did not affect the production of acetate, butyrate, or ammonia (P > 0.05). Results found that stoichiometric calculations and IVDMD values were not affected by diet (P > 0.05). These results show that starch intake influenced the production of fermentative by-products, which caused decreases in pH, although there was no observed increase in the bacterial populations of the cecum. Advisors/Committee Members: Coverdale, Josie (advisor), Anderson, Robin (committee member), Hood, David (committee member), Scott, Brett (committee member).

Subjects/Keywords: Horses; Starch Digestion; Cecal Fermentation

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APA (6^th Edition):

Wilson, K. L. (2010). The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Wilson, Kristen L. “The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.” 2010. Thesis, Texas A&M University. Accessed December 13, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Wilson, Kristen L. “The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.” 2010. Web. 13 Dec 2019.

Vancouver:

Wilson KL. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Wilson KL. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Heriot-Watt University

20. Jensen, Ulla Helene. Studies on the properties of the yeast maltose transporter.

Degree: 1998, Heriot-Watt University

URL: http://hdl.handle.net/10399/627

Subjects/Keywords: 664; Fermentation

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APA (6^th Edition):

Jensen, U. H. (1998). Studies on the properties of the yeast maltose transporter. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/627

Chicago Manual of Style (16^th Edition):

Jensen, Ulla Helene. “Studies on the properties of the yeast maltose transporter.” 1998. Doctoral Dissertation, Heriot-Watt University. Accessed December 13, 2019. http://hdl.handle.net/10399/627.

MLA Handbook (7^th Edition):

Jensen, Ulla Helene. “Studies on the properties of the yeast maltose transporter.” 1998. Web. 13 Dec 2019.

Vancouver:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Internet] [Doctoral dissertation]. Heriot-Watt University; 1998. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10399/627.

Council of Science Editors:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Doctoral Dissertation]. Heriot-Watt University; 1998. Available from: http://hdl.handle.net/10399/627

Addis Ababa University

21. ADANE, TILAHUN. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .

Degree: 2012, Addis Ababa University

URL: http://etd.aau.edu.et/dspace/handle/123456789/3445

► Two cultivars of taro (Boloso I and Acc.236000) which were grown in Wollaita zone of Sothern Nations, Nationalities and People Ethiopia were analyzed for their… (more)

▼ Two cultivars of taro (Boloso I and Acc.236000) which were grown in Wollaita zone of Sothern Nations, Nationalities and People Ethiopia were analyzed for their proximate composition, mineral composition, functional properties, and physicochemical properties and antinutritional factors composition. The effects of processing on these parameters were also determined. It was found that the range of values for raw sample; moisture content 0.54-0.92%, protein 5.83-9.14%, fat 0.35-1.05%, fiber 2.2-3.38%, total ash 4.46-5.44%, utilizable carbohydrate 82.88-8565% and Gross Energy 370.5-375.1Kcal/100 g. From minerals studied; Fe, 5.86-6.08 mg/100g (db), Zn, 43.08-48 mg/100g (db), Mg, 7.24-7.32mg/100g. Among the functional properties, water and oil absorption capacity ranged from 1.85-3.82 and 0.9-1.63 ml/g, respectively; bulk density 0.69- 0.88 g/ml, emulsion capacity10.6-35.6ml/g, emulsion stability 7.4-12.9 ml/g and foaming capacity 7.4-12.9 ml/g. Values for some physicochemical properties include ; pH4.92-6.44, TTA 0.32-1.71%,. The range of values for the antinutritional factors for raw sample Phytate 117.4- 135.3mg/100g, Oxalate, 243-265.9mg/100g, Tannin,47.69-59.92mg/100g, and Cyanide was not detected in any of the cultivars studied. There was significance difference (p < 0.05) in the proximate composition between the two cultivars, antinutritional factors, some functional properties. Processing methods significantly affected the proximate composition of both cultivars. Boiling decreased the protein content of taro by 1.00-9.37%, but fermentation increased the protein content by 8.46-16.50%. The highest reduction of phytate about 86.6% was seen due to fermentation process. Boiling of taro resulted in highest reduction of oxalate (73.4%). The result indicated that fermentation was effective in the reduction of phytates from taro whereas the traditional processing, boiling was effective in the reduction of oxalate. Therefore, from the present study it can be concluded that no processing method is equally effective in reducing the antinutritional factors. From the two cultivars used in the present study Acc.236000 was more affected by the processing method in terms of all parameters studied than Boloso I. Advisors/Committee Members: Dr. Eng. Shimelis Admassu (advisor).

Subjects/Keywords: colocasia esculenta; antinutrients; fermentation; boiling

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APA (6^th Edition):

ADANE, T. (2012). EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/3445

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

ADANE, TILAHUN. “EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .” 2012. Thesis, Addis Ababa University. Accessed December 13, 2019. http://etd.aau.edu.et/dspace/handle/123456789/3445.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

ADANE, TILAHUN. “EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .” 2012. Web. 13 Dec 2019.

Vancouver:

ADANE T. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2019 Dec 13]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/3445.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

ADANE T. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/3445

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Addis Ababa University

22. Habtamu, Shebabaw. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .

Degree: 2013, Addis Ababa University

URL: http://etd.aau.edu.et/dspace/handle/123456789/5305

► The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their… (more)

▼ The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their effects on proximate composition, antinutritional factors, physicochemical and functional properties. The moisture content of samples was 6.36% for Nekemte sample and 6.60% for Dembidollo sample for raw flour samples. Based on dry weight basis, the ash, fat, protein, crude fibre and total carbohydrate were 3.96, 1.15, 7.28, 3.94, and 77.31%, respectively for the raw sample of Nekmte and 4.67, 0.88, 5.17, 4.73, 77.95% for the raw sample of Dembidollo. The energy values were 348.71and 340.40Kcal/100g for Nekemte and Dembidollo samples, respectively. Among antinutritional factors analyzed, the level of phytate, tannin, oxalate and cyanide, were 20.65, 50.19, 6.56 and 5.32mg/100g in raw Nekemte sample and 33.06, 56.34, 7.32 and 6.06mg/100g in raw Dembidollo flour samples, respectively. Significant difference (P<0.05) was observed in level of all the antinutrients of the two samples. A reduction of 29.5, 56.6, 35.8 and 17.50% in the level of phytate, tannin, oxalate and cyanide was achieved by boiling process, respectively. Fermentation reduced about 54.8, 72.4, 62.6 and 47.7%, in the level of phytate, tannin oxalate and cyanide in Nekemte sample. Phytate, tannin, oxalate and cyanide were reduced by 32.8, 52.5, 43.6 and 30.4% by boiling and 65.4, 71.1, 63.5 and 50.3% reduction was achieved by fermentation for Dembidollo sample. Natural fermentation has resulted in significant reduction in all types of antinutrients. Nekemte sample is preferred where it contains lowest levels of antinutritional factors compared to Dembidollo sample. The possibility of using anchote flour for the production of biscuit by blending with wheat flour was also investigated. Fermented anchote and wheat flour were blended using 10, 20 and 30% proportion. The proximate composition and mineral composition of biscuit were evaluated. Sensory qualities of biscuit were evaluated in terms of color, flavor, crispiness and overall acceptability. The biscuits made from wheat flour supplemented with 10% fermented anchote flour rated at par to control biscuits with respect to sensory characteristics without significant difference and also improved nutritional profile of mineral and crude fiber content significantly. Advisors/Committee Members: Professor Yogesh Kumar Jha (PhD) (advisor).

Subjects/Keywords: Anchote; Fermentation; Boiling; Roasting

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APA (6^th Edition):

Habtamu, S. (2013). Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Thesis, Addis Ababa University. Accessed December 13, 2019. http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Web. 13 Dec 2019.

Vancouver:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2019 Dec 13]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Oregon State University

23. DelCurto, Timothy. Supplementation with lasalocid three times weekly to stocker cattle on pasture.

Degree: MS, Animal Science, 1986, Oregon State University

URL: http://hdl.handle.net/1957/40612

► Two experiments were conducted to study the efficacy of feeding lasalocid to cattle on pasture on a three times weekly basis. In experiment 1, 72… (more)

▼ Two experiments were conducted to study the efficacy of feeding lasalocid to cattle on pasture on a three times weekly basis. In experiment 1, 72 crossbred yearling steers were stratified across a randomized block design of 12 pens including three replications of four treatments. Treatments consisted of: (1) .45 kg ground corn per head per day; (2) .45 kg ground corn per head three times weekly on Monday, Wednesday, and Friday; (3) .45 kg ground corn with 200 mg lasalocid per head per day; (4) .45 kg ground corn with 467 mg lasalocid per head three times weekly. Lasalocid fed everyday increased (P<.05) average daily gains (ADG) by 10%. Lasalocid fed three times weekly did not have a significant effect on ADG. In experiment 2, six rumen fistulated heifers were allotted randomly to two 3x3 Latin Squares. Heifers consumed a diet of mid-bloom alfalfa hay ad libitum plus the treatment supplements. Treatments consisted of: (1) .45 kg ground corn per head per day; (2) .45 kg ground corn with 200 mg lasalocid per head per day; (3) .45 kg ground corn with 467 mg lasalocid per head three times weekly. Gas chromatographic analysis indicated that lasalocid fed daily or on a three times weekly basis did not change the acetate to propionate ratio (P>.10). Both lasalocid treatments increased (P<.05) the butyrate to propionate ratio. Analysis of all C2-05 rumen metabolites indicate that only butyrate was significantly affected by lasalocid treatments. The addition of lasalocid on a daily basis decreased (P<.05) the pH within the rumen. After centrifugation, high performance liquid chromatographic (HPLC) analysis failed to detect lasalocid in the rumen fluid. Feeding lasalocid on a three times weekly basis did not appear practical based on weight gain responses. Measurement of ruminal VFA and pH indicate that while slight differences exist between the two lasalocid treatments, they do not correlate with the lack of weight gain response with animals fed three times weekly. Advisors/Committee Members: Weber, Dale W. (advisor).

Subjects/Keywords: Rumen fermentation

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APA (6^th Edition):

DelCurto, T. (1986). Supplementation with lasalocid three times weekly to stocker cattle on pasture. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40612

Chicago Manual of Style (16^th Edition):

DelCurto, Timothy. “Supplementation with lasalocid three times weekly to stocker cattle on pasture.” 1986. Masters Thesis, Oregon State University. Accessed December 13, 2019. http://hdl.handle.net/1957/40612.

MLA Handbook (7^th Edition):

DelCurto, Timothy. “Supplementation with lasalocid three times weekly to stocker cattle on pasture.” 1986. Web. 13 Dec 2019.

Vancouver:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Internet] [Masters thesis]. Oregon State University; 1986. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1957/40612.

Council of Science Editors:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Masters Thesis]. Oregon State University; 1986. Available from: http://hdl.handle.net/1957/40612

University of Hong Kong

24. Zhao, Danyue. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.

Degree: PhD, 2016, University of Hong Kong

URL: http://hdl.handle.net/10722/238354

► In recent decades, tremendous attention has been placed on phenolic compounds, due to their multiple health benefits and ubiquity in diet. Tea and soymilk, two… (more)

▼ In recent decades, tremendous attention has been placed on phenolic compounds, due to their multiple health benefits and ubiquity in diet. Tea and soymilk, two of the most popular beverages worldwide, are rich in dietary flavonoids, with flavan-3-ols and isoflavones being the major contributors, respectively. However, the chemical instability and poor bioavailability of flavonoids pose controversies over their bioactivity and bioefficacy. In view of the potential of lactic acid bacteria (LAB) and bifidobacteria in improving functional properties of food products and their phenolic-metabolizing capability, this work aimed to enhance flavonoid bioavailability and functional properties of tea extract (TE) and soymilk by lactic acid fermentation. Satisfactory survival and metabolic activity of lactic acid-fermenting bacteria in phenolic-rich environment are prerequisites to enhancing bioavailability and bioactivities of phenolic extracts. First part of the present work examined effects of phenolic extract supplementation on viability, cell membrane characteristics and metabolic activities of selected LAB/bifidobacteria and foodborne pathogens. Results indicated that the effects were both strain and concentration-dependent. Altered cell membrane components resulting from TE supplementation led to changes in surface hydrophobicity of LAB and FT-IR spectra further further indicated modifications to membrane fatty acids (FAs), proteins and cell wall polysaccharides. GC-MS analyses of FA composition of Bifidobacterium cells revealed significant decreases in unsaturated to saturated FA ratios upon TE treatment, in addition to marked changes in the abundance of major phospholipids as studied by HPTLC. Phenolic extracts with or without lactic acid fermentation were also applied to pathogenic strains to evaluate anti-microbial and anti-adhesive activities. Results from broth-dilution and agar diffusion assays suggested more evident inhibitory effect on Gram-positive than Gram-negative bacteria from TE but comparative effect from soy extract on all bacteria. Fermented samples exhibited significantly higher anti-microbial and anti-adhesive effects compared with the original extracts. Following the examination on bacterial characteristics, effects of bacterial fermentation on flavonoid stability, phenolic composition, antioxidant capacity and cellular absorptivity of phenolic extracts were investigated. Lastly, flavonoid bioavailability, overall anti-oxidative effectiveness and defense mechanisms of fermented black tea extract were studied in Balb/c mice. HPLC analyses indicated that stepwise fermentation efficiently stabilized tea flavonoids (TFLs) during food processing and storage. Data from LC-MS/MS elucidated structural modification of TFLs by Lactobacillus strains and enhanced bioavailability as studied in Caco-2 epithelial monolayers and in mice. Additionally, fermented TEs were more effective in ameliorating H2O2–induced oxidative damage to mitochondria and DNA in human colonocytes as determined by flow cytometry and Comet…

Subjects/Keywords: Fermentation; Phenols; Lactic acid

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APA (6^th Edition):

Zhao, D. (2016). Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. (Doctoral Dissertation). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/238354

Chicago Manual of Style (16^th Edition):

Zhao, Danyue. “Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.” 2016. Doctoral Dissertation, University of Hong Kong. Accessed December 13, 2019. http://hdl.handle.net/10722/238354.

MLA Handbook (7^th Edition):

Zhao, Danyue. “Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.” 2016. Web. 13 Dec 2019.

Vancouver:

Zhao D. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. [Internet] [Doctoral dissertation]. University of Hong Kong; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10722/238354.

Council of Science Editors:

Zhao D. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. [Doctoral Dissertation]. University of Hong Kong; 2016. Available from: http://hdl.handle.net/10722/238354

25. Kensinger, Christopher. Development and Market Analysis of an Educational Mini-Bioreactor .

Degree: 2013, California State University – San Marcos

URL: http://hdl.handle.net/10211.8/425

► With a wide range of applicability, the industry of biotechnology has seen strong growth in recent years. The development and manufacturing of pharmaceuticals and biofuels… (more)

▼ With a wide range of applicability, the industry of biotechnology has seen strong growth in recent years. The development and manufacturing of pharmaceuticals and biofuels heavily relies on fermentation bioreactors. Methods have been developed to grow cells like Escherichia coli, yeast, and algae to produce products that benefit man-kind. Therapeutic proteins can be grown in large amounts in E. coli cells, and biofuels can easily be made with algae. Despite the importance of this class of equipment to the production processes, little has been done in the classroom to provide instructors with tools to teach students how to use these reactors. While many schools have begun to incorporate the principles of fermentation into the curriculum, it can be difficult and costly to teach fermentation as a hands-on laboratory experience. This has created a vacuum, where new graduates have the intellect to succeed but have no experience with the process requirements of fermentation. Seacoast Science of Carlsbad California hopes to fill this noticeable void in the educational system by offering a mini-bioreactor which can be used in a classroom laboratory setting to teach students about the fermentation process. Under the direction of Dr. Geoff Landis of Seacoast Science, students from California State San Marcos have worked to develop educational mini-bioreactors and an accompanying marketing plan. The developmental aspect of the project focused on the fermentation module itself. By using their proprietary sensor technology to monitor the critical process parameters inside each bioreactor, Seacoast Science has the ability to create mini-bioreactors at low prices. The ability to minimize cost makes these units the ideal scale and price for an educational venue. The aim of this project is to develop and market an affordable, compact system for use in the classroom environment. This paper discusses the background information relevant to this product, outlines the product development that took place, and the market analyses that highlights the unique selling points of the product. The success of this project could impact future minds of the increasingly important biotechnology industry. Advisors/Committee Members: Landis, Geoff (advisor).

Subjects/Keywords: Fermentation; bioreactor; development; market analysis

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APA (6^th Edition):

Kensinger, C. (2013). Development and Market Analysis of an Educational Mini-Bioreactor . (Thesis). California State University – San Marcos. Retrieved from http://hdl.handle.net/10211.8/425

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kensinger, Christopher. “Development and Market Analysis of an Educational Mini-Bioreactor .” 2013. Thesis, California State University – San Marcos. Accessed December 13, 2019. http://hdl.handle.net/10211.8/425.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kensinger, Christopher. “Development and Market Analysis of an Educational Mini-Bioreactor .” 2013. Web. 13 Dec 2019.

Vancouver:

Kensinger C. Development and Market Analysis of an Educational Mini-Bioreactor . [Internet] [Thesis]. California State University – San Marcos; 2013. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10211.8/425.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kensinger C. Development and Market Analysis of an Educational Mini-Bioreactor . [Thesis]. California State University – San Marcos; 2013. Available from: http://hdl.handle.net/10211.8/425

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Montana State University

26. Robbins, John Edward. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.

Degree: College of Letters & Science, 1963, Montana State University

URL: https://scholarworks.montana.edu/xmlui/handle/1/4524

Subjects/Keywords: Enzymes.; Fermentation.

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APA (6^th Edition):

Robbins, J. E. (1963). The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/4524

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Robbins, John Edward. “The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.” 1963. Thesis, Montana State University. Accessed December 13, 2019. https://scholarworks.montana.edu/xmlui/handle/1/4524.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Robbins, John Edward. “The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.” 1963. Web. 13 Dec 2019.

Vancouver:

Robbins JE. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. [Internet] [Thesis]. Montana State University; 1963. [cited 2019 Dec 13]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/4524.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Robbins JE. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. [Thesis]. Montana State University; 1963. Available from: https://scholarworks.montana.edu/xmlui/handle/1/4524

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

McGill University

27. Lachapelle, Mario. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.

Degree: MS, Department of Plant Science., 1983, McGill University

URL: http://digitool.library.mcgill.ca/thesisfile64760.pdf

Subjects/Keywords: Yeast.; Fermentation.

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APA (6^th Edition):

Lachapelle, M. (1983). Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile64760.pdf

Chicago Manual of Style (16^th Edition):

Lachapelle, Mario. “Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.” 1983. Masters Thesis, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile64760.pdf.

MLA Handbook (7^th Edition):

Lachapelle, Mario. “Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.” 1983. Web. 13 Dec 2019.

Vancouver:

Lachapelle M. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. [Internet] [Masters thesis]. McGill University; 1983. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile64760.pdf.

Council of Science Editors:

Lachapelle M. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. [Masters Thesis]. McGill University; 1983. Available from: http://digitool.library.mcgill.ca/thesisfile64760.pdf

Stellenbosch University

28. Janse van Rensburg, Philippe Jacques. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.

Degree: MSc, Viticulture, 2018, Stellenbosch University

URL: http://hdl.handle.net/10019.1/105101

► ENGLISH ABSTRACT: Non-Saccharomyces (NS) starter cultures of species such as Metschnikowia pulcherrima, Torulaspora delbrueckii, Pichia kluyveri and Lachancea thermotolerans, have received attention for their desirable… (more)

▼ ENGLISH ABSTRACT: Non-Saccharomyces (NS) starter cultures of species such as Metschnikowia pulcherrima, Torulaspora delbrueckii, Pichia kluyveri and Lachancea thermotolerans, have received attention for their desirable properties and contributions in winemaking. These include the production of volatile compounds or enzymes to modify organoleptic attributes. Most studies have focussed on the use of single NS at a time with Saccharomyces cerevisiae to study the above contributions and properties; including effects on malolactic fermentation (MLF). However, there is growing interest in using complex multi-starter cultures to enhance wine aroma. Indeed, commercial products such as Anchor Alchemy II (Anchor Yeast), which comprises of different strains of S. cerevisiae, and Melody™ (CHR Hansen), comprising of S. cerevisiae, L. thermotolerans and T. delbrueckii in different ratios, are available. To develop such products, the understanding of genetic and phenotypic characteristics of strains and interactions amongst the different organisms is important. Consequently, some studies have investigated yeast-yeast interactions and their mechanisms, such as antagonistic interactions mediated by direct cell contact or through growth inhibitory metabolites. This, results in a decline of certain non-Saccharomyces like Hanseniaspora and therefore effect the final aroma composition. Conversely, synergistic effects can be observed in which species may be promoted to persist longer and therefore they contribute more to aroma. However, knowledge on population dynamics in multi-species starter cultures and their influence on alcoholic fermentation (AF) and MLF remains limited. The current study investigated a multi-species yeast consortium during AF and its effects on Oenococcus oeni viability during MLF. The consortium comprised of M. pulcherrima, L. thermotolerans, T. delbrueckii and S. cerevisiae. Fermentations were conducted in Chenin blanc and Pinotage at 15°C and 25°C, respectively. In all trials M. pulcherrima declined rapidly, while L. thermotolerans persisted until mid-fermentation. The best growth was observed for T. delbrueckii and it was able to persist until late fermentation stages. Fermentations that contained L. thermotolerans produced L-lactic acid in the Pinotage, but not in the Chenin blanc. There were no negative impacts observed on O. oeni populations during MLF for Pinotage and Chenin blanc wines. MLF kinetics were similar in all the Pinotage wines. In the Chenin blanc, the fastest L- malic acid consumption was displayed in wines that were fermented by L. thermotolerans and T. delbrueckii co-inoculations with S. cerevisiae. Different chemical profiles were detected using attenuated total reflection infrared (ATR-IR) spectroscopy. Mostly Chenin blanc wines were found to be significantly different from S. cerevisiae controls. Using gas chromatography, fold changes were observed for many volatile compounds. In conclusion, it is possible to predict a consortium population dynamic based on… Advisors/Committee Members: Setati, Mathabatha Evodia, du Toit, Maret, Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture & Oenology & Institute for Wine Biotechnology..

Subjects/Keywords: Non-Saccharomyces (NS); Wine yeast consortium; Yeast interactions in wine fermentation; Ecological interactions in wine fermentation; Alcoholic fermentation; Malolactic fermentation; UCTD

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APA (6^th Edition):

Janse van Rensburg, P. J. (2018). Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/105101

Chicago Manual of Style (16^th Edition):

Janse van Rensburg, Philippe Jacques. “Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.” 2018. Masters Thesis, Stellenbosch University. Accessed December 13, 2019. http://hdl.handle.net/10019.1/105101.

MLA Handbook (7^th Edition):

Janse van Rensburg, Philippe Jacques. “Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.” 2018. Web. 13 Dec 2019.

Vancouver:

Janse van Rensburg PJ. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10019.1/105101.

Council of Science Editors:

Janse van Rensburg PJ. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/105101

University of Adelaide

29. Nguyen, Trung Dung. Determination of the genetic basis for successful fermentation in high sugar media.

Degree: 2014, University of Adelaide

URL: http://hdl.handle.net/2440/92547

► Yeast (Saccharomyces cerevisiae) plays a key role in the completion of several fermentations including those used for beverage and bioethanol production. In the wine industry,… (more)

▼ Yeast (Saccharomyces cerevisiae) plays a key role in the completion of several fermentations including those used for beverage and bioethanol production. In the wine industry, slow or incomplete alcoholic fermentation is still a challenging problem and often results in increased costs of production and decreased wine quality. One of the reasons for the persistence of this problem could be the trend towards rising sugar concentrations in grape musts. What is already a high sugar concentration fermentation (~200 g L⁻¹ or more) has increased by some 20 – 40 g L⁻¹ due to climate warming and winemaker pursuit of ripeness. In this project we aim to gain a better understanding of how wine yeast cope in high sugar fermentations (HSF) to help develop strategies for managing these types of grape musts. With the availability of collections of laboratory yeast including gene deletion and overexpression libraries and the development of techniques used for whole genome analysis, it is now possible to investigate yeast biology under oenological conditions with a systems biology approach. A number of genome-wide studies of yeast have previously been conducted to identify yeast genes involved in sensitivity to individual stresses present during fermentation. However, in reality many of these stresses are often present at the same time, or sequentially throughout the phases of fermentation. This highlights an important gap in current research, that being identification of those genes important for maintenance of fermentation efficiency throughout a complete cycle of fermentation, and in particular an environment which has high initial sugar content such as that found in grapes used to make quality wines. We expected these genes to be related to wine yeast adaption, survival and maintenance of fermentative metabolism. In this study 93 genes were identified as important for the successful completion of high sugar fermentation as deletants of these resulted in either protracted or incomplete fermentation. We have named this gene set the Fermentation Essential Genes (FEGs). A gene ontology (GO) analysis of these revealed that vacuolar acidification (VA) is an important biological process required for efficient completion of a high sugar fermentation: 20 of the 93 FEGs annotate to this GO term (vacuolar acidification). Also, this gene set is highly represented in the FEGs since these 20 FEGs represent 77% of all genes annotated to this same GO term. In this study we also report 18 genes (also all FEGs), not previously associated with VA, of which deletants have VA defects. This was achieved through examination of the VA of 93 FEGs using the vacuolar specific probe 6-carboxyfluorescein diacetate (6-CFDA), microscopic and Fluorescence Activated Cell Sorting (FACS) analysis. It was shown that, nine FEGs were seen to be particular critically to fermentation progression and completion. Their deletion result in the extreme phenotype of arrested or ‘stuck’ fermentation. Amongst these, featured two genes involved in trehalose biosynthesis. The… Advisors/Committee Members: Jiranek, Vladimir (advisor), Walker, Michelle Elisabeth (advisor), Gardner, Jennifer Margaret (advisor), School of Agriculture, Food and Wine (school).

Subjects/Keywords: high sugar fermentation; Saccharomyces cerevisiae

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APA (6^th Edition):

Nguyen, T. D. (2014). Determination of the genetic basis for successful fermentation in high sugar media. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/92547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Nguyen, Trung Dung. “Determination of the genetic basis for successful fermentation in high sugar media.” 2014. Thesis, University of Adelaide. Accessed December 13, 2019. http://hdl.handle.net/2440/92547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Nguyen, Trung Dung. “Determination of the genetic basis for successful fermentation in high sugar media.” 2014. Web. 13 Dec 2019.

Vancouver:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Internet] [Thesis]. University of Adelaide; 2014. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2440/92547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Thesis]. University of Adelaide; 2014. Available from: http://hdl.handle.net/2440/92547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Adelaide

30. Long, Danfeng. A multipronged approach to encouraging proline utilisation by wine yeast.

Degree: 2015, University of Adelaide

URL: http://hdl.handle.net/2440/102581

► Deficiency of assimilable nitrogen for Saccharomyces cerevisiae can cause stuck or sluggish fermentations, which are common problems in the wine industry. Supplementation strategies are usually… (more)

▼ Deficiency of assimilable nitrogen for Saccharomyces cerevisiae can cause stuck or sluggish fermentations, which are common problems in the wine industry. Supplementation strategies are usually employed by winemakers to avoid such problems. However, this practice can give undesirable outcomes, which negatively influence wine quality. Enhancing the use of nitrogen sources already in grape juice represents a possible solution to this problem. Proline is the predominant amino acid in grape juice, but only a small quantity is utilised during fermentation, initially because proline uptake is repressed in the presence of preferred nitrogen sources. Once these nitrogen sources have been exhausted, oxygen is no longer available for the activity of proline oxidase, the enzyme responsible for the first step in proline catabolism. This study aimed to develop yeast strains capable of proline utilisation, so as to overcome nutrient-related fermentation problems, thereby improving fermentation reliability and overall wine quality. It also sought to evaluate winemaking techniques that exploit the abundance of proline in grape juice as a nitrogen source, i.e. the use of micro-oxygenation during fermentation to enhance proline utilisation. A convenient and economical spectrophotometric method using isatin as a derivatising agent for proline determination was developed for use in the first study. This method was found to be robust for the analysis of both fermentation samples and table wines. Subsequently, two novel yeast strains, Q2 and Q7, that were capable of utilising proline constitutively (i.e. in the presence of preferred nitrogen sources) were generated by ethyl methanesulfonate (EMS) mutagenesis. Intracellular proline determined by the isatin colorimetric method suggested that the isolates utilised proline more efficiently during fermentation compared to the wild type strain, QA23. Quantitative real-time polymerase chain reaction (QRT-PCR) results showed that expression of key genes involved in proline degradation and transportation were altered in Q2 and Q7. Experiments involving micro-oxygenation strategies were subsequently carried out with Q2 and EC1118 to evaluate the impact on proline utilisation. A range of oxygenation rates and addition times were evaluated during model fermentations to assess their impact on proline utilisation. Fermentations with 8 mg/L dissolved oxygen resulted in significantly reduced fermentation times (by about 50 hours) compared to the un-oxygenated control, which took about 365 hr. About 220 mg/L more proline was consumed when oxygen was added during the cell growth and stationary phases compared to control (anaerobic) conditions. Interestingly, for yeast strain comparison, Q2 was found to be a higher glycerol producer, but further research is required to confirm these results during fermentation of grape juice. This study suggests that proline can be exploited as an alternative nitrogen source when fermentation is undertaken with certain novel yeast strains and/or with oxygen addition. It is… Advisors/Committee Members: Jiranek, Vladimir (advisor), Wilkinson, Kerry Leigh (advisor), Taylor, Dennis Kenwyn (advisor), School of Agriculture, Food and Wine (school).

Subjects/Keywords: proline; wine fermentation; EMS; oxygenation

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APA (6^th Edition):

Long, D. (2015). A multipronged approach to encouraging proline utilisation by wine yeast. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/102581

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Long, Danfeng. “A multipronged approach to encouraging proline utilisation by wine yeast.” 2015. Thesis, University of Adelaide. Accessed December 13, 2019. http://hdl.handle.net/2440/102581.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Long, Danfeng. “A multipronged approach to encouraging proline utilisation by wine yeast.” 2015. Web. 13 Dec 2019.

Vancouver:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Internet] [Thesis]. University of Adelaide; 2015. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/2440/102581.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Thesis]. University of Adelaide; 2015. Available from: http://hdl.handle.net/2440/102581

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Open Access Theses and Dissertations