subject:(fermentation)

University of Alberta

1. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Internet] [Doctoral dissertation]. University of Alberta; 1992. [cited 2021 Apr 16]. 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

2. 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 April 16, 2021. http://hdl.handle.net/1957/53213.

MLA Handbook (7^th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Web. 16 Apr 2021.

Vancouver:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Internet] [Masters thesis]. Oregon State University; 1950. [cited 2021 Apr 16]. 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

3. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2021 Apr 16]. 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

4. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Internet] [Doctoral dissertation]. Oregon State University; 1951. [cited 2021 Apr 16]. 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

Michigan State University

5. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2021 Apr 16]. 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

6. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Internet] [Doctoral dissertation]. Michigan State University; 1941. [cited 2021 Apr 16]. 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

University of Illinois – Urbana-Champaign

7. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2021 Apr 16]. 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

8. SANCHEZ PODLECH, PABLO A. Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua.

Degree: 1977, Brazil

URL: http://repositorio.ipen.br:8080/xmlui/handle/123456789/9241

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Made available in DSpace on 2014-10-09T14:02:13Z (GMT). No. of bitstreams: 1 00029.pdf: 902777 bytes, checksum: 5673eeff2de7463d621bf7ecbfea3aae (MD5)

Tese (Doutoramento)

IEA/T

Escola Politecnica, Universidade de Sao Paulo - POLI/USP

Advisors/Committee Members: Walter Borzani.

Subjects/Keywords: fermentation

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APA (6^th Edition):

SANCHEZ PODLECH, P. A. (1977). Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua. (Doctoral Dissertation). Brazil. Retrieved from http://repositorio.ipen.br:8080/xmlui/handle/123456789/9241

Chicago Manual of Style (16^th Edition):

SANCHEZ PODLECH, PABLO A. “Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua.” 1977. Doctoral Dissertation, Brazil. Accessed April 16, 2021. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9241.

MLA Handbook (7^th Edition):

SANCHEZ PODLECH, PABLO A. “Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua.” 1977. Web. 16 Apr 2021.

Vancouver:

SANCHEZ PODLECH PA. Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua. [Internet] [Doctoral dissertation]. Brazil; 1977. [cited 2021 Apr 16]. Available from: http://repositorio.ipen.br:8080/xmlui/handle/123456789/9241.

Council of Science Editors:

SANCHEZ PODLECH PA. Contribuicao ao estudo da influencia de fatores na distribuicao de diametros de gotas de oleo diesel em suspensao em agua. [Doctoral Dissertation]. Brazil; 1977. Available from: http://repositorio.ipen.br:8080/xmlui/handle/123456789/9241

McGill University

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

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

URL: https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q

►

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… (more)

▼

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.

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.

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 https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q

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 April 16, 2021. https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q.

MLA Handbook (7^th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Web. 16 Apr 2021.

Vancouver:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Internet] [Masters thesis]. McGill University; 1992. [cited 2021 Apr 16]. Available from: https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q.

Council of Science Editors:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Masters Thesis]. McGill University; 1992. Available from: https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q

Louisiana State University

10. 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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

11. Singh Nee Nigam, Poonam. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.

Degree: PhD, 2020, Ulster University

URL: https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149

► Research presented in this thesis has revealed exciting possibilities in the subject of Microbial technology. The work completed in several funded projects was aimed and… (more)

▼ Research presented in this thesis has revealed exciting possibilities in the subject of Microbial technology. The work completed in several funded projects was aimed and focussed on the selection and modification of microorganisms as biocatalysts, and their application in the processes of interest. Therefore, the title of thesis reflects the work incorporated in, as “Biotechnology for processing natural resources employing microbialcatalysts and fermentation systems” The research work submitted in this thesis has been conducted and published after the award of my PhD degree in 1985, and includes some of my postdoctoral work 1986-1989 in Germany, but mostly the research work completed during my full-time employment as a research-active academic member of staff at Ulster University since Jan 1990-present in UK. The contribution of my research and published work, in public domain, has been to advance the study of subject, in the area of applied Microbial-Biotechnology; on aspects of Fermentation-technology using cultivation of microorganisms in submerged and solidstate/substrate systems; Microbial processes for Bioremediation; Bioconversion of renewable bioresources, industrial residues and by-products from food and drink industries; Biotreatment & Biodegradation of agricultural wastes and residues for their reuse as added-value products etc. The work published has been presented in six separate sections, and full copy of some publications have been attached. The whole journey of this research work has produced several doctoral and postdoctoral researchers, who are taking this advancement of science further in their jobs responsibilities as researcher/supervisor/examiner in several countries. The main exciting possibility as an outcome of work in this thesis for new researchers is – “The microorganisms, as powerful biocatalysts, can be purposely modified for their economical and practical exploitation to perform a range of bioprocesses. The systems can be optimised and scaled for their application in several industries, such as food, biofuel, pharmaceutical and for environment sustainability”.

Subjects/Keywords: Solid state Fermentation; Food-fermentation; Enzymes

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APA (6^th Edition):

Singh Nee Nigam, P. (2020). Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. (Doctoral Dissertation). Ulster University. Retrieved from https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149

Chicago Manual of Style (16^th Edition):

Singh Nee Nigam, Poonam. “Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.” 2020. Doctoral Dissertation, Ulster University. Accessed April 16, 2021. https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149.

MLA Handbook (7^th Edition):

Singh Nee Nigam, Poonam. “Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.” 2020. Web. 16 Apr 2021.

Vancouver:

Singh Nee Nigam P. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. [Internet] [Doctoral dissertation]. Ulster University; 2020. [cited 2021 Apr 16]. Available from: https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149.

Council of Science Editors:

Singh Nee Nigam P. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. [Doctoral Dissertation]. Ulster University; 2020. Available from: https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149

12. NC DOCKS at Western Carolina University; Rowell, Jamie Leigh. Exploring fermentation rate in beer and hard cider brewing.

Degree: 2015, NC Docks

URL: http://libres.uncg.edu/ir/wcu/f/Rowell2015.pdf

► In beer brewing, it is widely known that trace elements, particularly zinc, are requiredby yeast in order to grow and ferment. The general consensus among… (more)

Subjects/Keywords: Fermentation – Mathematics; Fermentation – Mathematical models; Brewing – Mathematics

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APA (6^th Edition):

NC DOCKS at Western Carolina University; Rowell, J. L. (2015). Exploring fermentation rate in beer and hard cider brewing. (Thesis). NC Docks. Retrieved from http://libres.uncg.edu/ir/wcu/f/Rowell2015.pdf

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):

NC DOCKS at Western Carolina University; Rowell, Jamie Leigh. “Exploring fermentation rate in beer and hard cider brewing.” 2015. Thesis, NC Docks. Accessed April 16, 2021. http://libres.uncg.edu/ir/wcu/f/Rowell2015.pdf.

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

MLA Handbook (7^th Edition):

NC DOCKS at Western Carolina University; Rowell, Jamie Leigh. “Exploring fermentation rate in beer and hard cider brewing.” 2015. Web. 16 Apr 2021.

Vancouver:

NC DOCKS at Western Carolina University; Rowell JL. Exploring fermentation rate in beer and hard cider brewing. [Internet] [Thesis]. NC Docks; 2015. [cited 2021 Apr 16]. Available from: http://libres.uncg.edu/ir/wcu/f/Rowell2015.pdf.

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

Council of Science Editors:

NC DOCKS at Western Carolina University; Rowell JL. Exploring fermentation rate in beer and hard cider brewing. [Thesis]. NC Docks; 2015. Available from: http://libres.uncg.edu/ir/wcu/f/Rowell2015.pdf

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

University of Alberta

13. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2021 Apr 16]. 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

14. 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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

San Jose State University

15. Wong, Brian. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.

Degree: MS, Biomedical, Chemical & Materials Engineering, 2012, San Jose State University

URL: https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220

► Bioreactors are used to cultivate microbial organisms as biocatalysts for the large scale production of proteins, specialty chemicals, and commodity chemicals, such as amino… (more)

Subjects/Keywords: bacillus; bioreactor; fermentation; GFP

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APA (6^th Edition):

Wong, B. (2012). Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. (Masters Thesis). San Jose State University. Retrieved from https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220

Chicago Manual of Style (16^th Edition):

Wong, Brian. “Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.” 2012. Masters Thesis, San Jose State University. Accessed April 16, 2021. https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220.

MLA Handbook (7^th Edition):

Wong, Brian. “Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.” 2012. Web. 16 Apr 2021.

Vancouver:

Wong B. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. [Internet] [Masters thesis]. San Jose State University; 2012. [cited 2021 Apr 16]. Available from: https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220.

Council of Science Editors:

Wong B. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. [Masters Thesis]. San Jose State University; 2012. Available from: https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220

Anna University

16. 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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

17. 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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

Oregon State University

18. 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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Internet] [Masters thesis]. Oregon State University; 1986. [cited 2021 Apr 16]. 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

Georgia Tech

19. Gulli, Jordan. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.

Degree: PhD, Biology, 2019, Georgia Tech

URL: http://hdl.handle.net/1853/62271

► Yeast can thrive in dense assemblages of its own, or our making, resulting in patterns of behavior that differ markedly from that of single planktonic… (more)

▼ Yeast can thrive in dense assemblages of its own, or our making, resulting in patterns of behavior that differ markedly from that of single planktonic cells. We first studied unicellular yeast that create their own assemblage upon selection for rapid settling in liquid medium. In these experiments, large clonal clusters, composed of hundreds to thousands of cells, began to form even larger macroscopic aggregates composed of hundreds of potentially unrelated clusters. The matrix of these aggregates includes extracellular proteins, and is likely produced via apoptosis. We found that such aggregates increase survival in environments that favor fast settling, but are evolutionarily unstable because they do not discriminate between aggregate-producers and non-producers. Next, we examined unicellular yeast maintained at high density via immobilization in a Ca2+-alginate matrix. Immobilization uncouples reproduction from metabolism, resulting in metabolically active but growth-arrested cells. Because immobilized yeast allocates little substrate to biomass, we investigated its potential to enhance ethanol production under biorefinery-like conditions. We found that over a 7-week course of fed-batch culture immobilized yeast is able to produce more ethanol from the same amount of substrate than planktonic yeast. We further tested the resilience of different immobilization matrices to support long-term, fed-batch cultures, and determined that Protanal alginate has the lowest rates of cell escape and the highest ethanol yields. Lastly, we tested whether immobilization, by inducing replication arrest, could stabilize the genomes of dikaryons created by protoplast fusion of different yeast species: Saccharomyces cerevisiae and Pichia stipitis. In the absence of selection, planktonic dikaryons quickly revert to their parental genotypes via nuclear segregation during replication. We discovered that genome content of growth-arrested immobilized dikaryons is stable in 19-day, fed-batch cultures, and that stable dikaryons retain the metabolic capacity of different the fused species to ferment 6-carbon and 5-carbon sugars. Taken together, our results demonstrate the utility of densely-packed yeasts to address issues related to the evolution of group dynamics as well as to enhance efficiency and longevity in biomanufacturing. Advisors/Committee Members: Rosenzweig, Frank (advisor), Ratcliff, William (committee member), Hammer, Brian (committee member), Yunker, Peter (committee member), Storici, Francesca (committee member), Kruckeberg, Arthur (committee member).

Subjects/Keywords: Encapsulation; Multicellularity; Yeast; Fermentation; Ethanol

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APA (6^th Edition):

Gulli, J. (2019). Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/62271

Chicago Manual of Style (16^th Edition):

Gulli, Jordan. “Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.” 2019. Doctoral Dissertation, Georgia Tech. Accessed April 16, 2021. http://hdl.handle.net/1853/62271.

MLA Handbook (7^th Edition):

Gulli, Jordan. “Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.” 2019. Web. 16 Apr 2021.

Vancouver:

Gulli J. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. [Internet] [Doctoral dissertation]. Georgia Tech; 2019. [cited 2021 Apr 16]. Available from: http://hdl.handle.net/1853/62271.

Council of Science Editors:

Gulli J. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. [Doctoral Dissertation]. Georgia Tech; 2019. Available from: http://hdl.handle.net/1853/62271

20. 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

10 more images…

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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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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 Saskatchewan

21. Guo, Jingjie 1990-. Correlation of fermentation redox potential and induction of recombinant E. coli expression system.

Degree: 2018, University of Saskatchewan

URL: http://hdl.handle.net/10388/11536

► Currently, Escherichia coli (E. coli) is widely adopted as a host for recombinant genes to overexpress. It is common to regard optical density (OD) reading… (more)

▼ Currently, Escherichia coli (E. coli) is widely adopted as a host for recombinant genes to overexpress. It is common to regard optical density (OD) reading as an indicator to guide IPTG induction of recombinant E. coli and harvest them at an empirical moment. However, it is found that OD reading cannot truly reflect the actively growing cells in the culture. With labor involvement, the frequent sampling for monitoring fermentation progress is prone to result in contamination. Besides, with an improperly designed sampling schedule, the optimal induction moment may be missed. Due to these reasons, a new measurement using redox potential (ORP) to replace OD as a more appropriate method to monitor the fermentation of recombinant E. coli was proposed, implemented and validated. ORP is known as an instantaneous reflection of organisms, either oxidized or reduced, which is related to the fermentation dissolved oxygen (DO) level and the intracellular metabolic reactions. During the culture of recombinant E. coli at 16 ºC, OD ORP and DO profiles were collected and compared. ORP profile was found as a portrait of a real-time growth stage of recombinant cells. And this relationship has been verified to be reproducible and reliable. With the cells rapid build up at the start of exponential phase, ORP declines promptly. Then ORP stayed at this minimal level for over sixty hours until E. coli grew to the end of stationary phase. When the culture was ready for harvest, ORP raised noticeably in a short period of time due to a living cell reduction. In addition, two special features of ORP profile were related to the crucial moments of E. coli growth. Specifically, the fluctuation during the decreasing phase of ORP was recognized as a certain timing for induction. Besides, harvesting cells when ORP increased rapidly was known as an optimal period for both enlarging the protein expression and improving the enzyme activity. DO supply was then noticed insufficient during the fermentation which had a negative effect on cells’ growth. Two methods increasing agitation rate and aeration rate were implemented in order to improve and control DO level. The results demonstrated that DO level was able to be controlled at a sufficient amount by combining these two methods. Comparing the fermentation technology developed in this research with the typical recombinant cell cultivation technique when OD is chosen to guide the IPTG addition, the expression level of prolinase of both techniques was compatible. Our fermentation technology (compared to the conventional cultivation technology) has various advantages, including less prone to culture contamination, less labor involvement, and low operating cost. This proposed technology can be further improved to become an automatic fermentation process towards the production of recombinant products. Advisors/Committee Members: Lin, Yen-Han, Niu , Catherine, Takuji, Tanaka, Zhang , Chris.

Subjects/Keywords: fermentation ORP; E. coli induction

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Guo, J. 1. (2018). Correlation of fermentation redox potential and induction of recombinant E. coli expression system. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/11536

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):

Guo, Jingjie 1990-. “Correlation of fermentation redox potential and induction of recombinant E. coli expression system.” 2018. Thesis, University of Saskatchewan. Accessed April 16, 2021. http://hdl.handle.net/10388/11536.

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

MLA Handbook (7^th Edition):

Guo, Jingjie 1990-. “Correlation of fermentation redox potential and induction of recombinant E. coli expression system.” 2018. Web. 16 Apr 2021.

Vancouver:

Guo J1. Correlation of fermentation redox potential and induction of recombinant E. coli expression system. [Internet] [Thesis]. University of Saskatchewan; 2018. [cited 2021 Apr 16]. Available from: http://hdl.handle.net/10388/11536.

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

Council of Science Editors:

Guo J1. Correlation of fermentation redox potential and induction of recombinant E. coli expression system. [Thesis]. University of Saskatchewan; 2018. Available from: http://hdl.handle.net/10388/11536

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

Texas A&M University

22. Lonkar, Sagar Kishor. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.

Degree: PhD, Chemical Engineering, 2016, Texas A&M University

URL: http://hdl.handle.net/1969.1/174276

► Global warming, steadily increasing energy demand, and limited fossil fuel reserves are growing concerns of modern society. In the past few decades, significant advances in… (more)

▼ Global warming, steadily increasing energy demand, and limited fossil fuel reserves are growing concerns of modern society. In the past few decades, significant advances in renewable energy research have helped reduce dependence on conventional non-renewable energy sources. Biofuels are sustainable and can replace petroleum-based fuels. Biofuels can be produced through three different platforms: thermochemical, sugar, and carboxylate. Based on experimental results, this dissertation suggests process improvements in the carboxylate and sugar platform to make biofuels more economically attractive. The carboxylate platform is a robust and scalable technology that produces fuels and chemicals from biomass. It employs methane-inhibited anaerobic fermentation to produce mainly short-chain fatty acids (SCFA, e.g., acetic, propanoic, butanoic, pentanoic). Medium-chain fatty acids (MCFA, e.g., hexanoic, heptanoic, octanoic acid) are more valuable than SCFAs. By feeding ethanol to the fermentor, MCFA formation is enhanced through chain elongation. To maximize MCFA production, alcohol concentrations and temperature were optimized in the mixed-culture fermentation. Chain elongation occurs at low temperatures (≤40 ⁰C) and does not occur at 55 ⁰C. Using the sugar platform, enzymes are a major cost contributor in biofuel production. Conventionally, enzymatic saccharification is performed in batch. To more efficiently use enzymes, a new continuous countercurrent method is explored. Pseudo-continuous countercurrent saccharification was performed on lime-pretreated corn stover at enzyme loadings of 1 mg CTec3/g dry biomass and (1 mg CTec3 + 1 mg HTec3)/g dry biomass and the results were compared with batch. To achieve the same glucan conversion as compared to batch, countercurrent saccharification reduced enzyme loading by 1.6 and 1.4 times at 1 mg protein/g biomass and 2 mg protein/g biomass, respectively. In rapidly growing developing countries, waste disposal is a major challenge. To address this challenge, the MixAlco process was investigated as an alternative to create economic incentives for waste disposal. The MixAlco process is one example of carboxylate platform. This work focuses on fermenting municipal solid waste in batch fermentations. Using the Continuum Particle Distribution Model (CPDM), the performance of continuous countercurrent fermentation was predicted at different volatile solid loading rates (VSLR) and liquid residence times (LRT). Advisors/Committee Members: Holtzapple, Mark T (advisor), El-Halwagi, Mahmoud (committee member), Glover, Charles (committee member), Karthikeyan, Raghupathy (committee member).

Subjects/Keywords: Mixed-culture fermentation; Chain elongation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Lonkar, S. K. (2016). Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174276

Chicago Manual of Style (16^th Edition):

Lonkar, Sagar Kishor. “Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.” 2016. Doctoral Dissertation, Texas A&M University. Accessed April 16, 2021. http://hdl.handle.net/1969.1/174276.

MLA Handbook (7^th Edition):

Lonkar, Sagar Kishor. “Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.” 2016. Web. 16 Apr 2021.

Vancouver:

Lonkar SK. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. [Internet] [Doctoral dissertation]. Texas A&M University; 2016. [cited 2021 Apr 16]. Available from: http://hdl.handle.net/1969.1/174276.

Council of Science Editors:

Lonkar SK. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. [Doctoral Dissertation]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/174276

Addis Ababa University

23. 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

24. 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 April 16, 2021. 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. 16 Apr 2021.

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 2021 Apr 16]. 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

University of Maine

25. Brochu, Sarah M. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.

Degree: MS, Food Science and Human Nutrition, 2018, University of Maine

URL: https://digitalcommons.library.umaine.edu/etd/2891

► Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American… (more)

▼ Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American consumers over the past decade. Therefore, a lacto-fermented seaweed sauerkraut, containing seaweed and cabbage, was developed to address this trend and to create a value-added seaweed product with extended refrigerated shelf life. The objective of this study was to evaluate the effects of kelp species and seaweed incorporation level on the fermentative success, microbial safety, consumer acceptability, and refrigerated shelf life of seaweed sauerkraut for 60 days post inoculation. Six treatments with varying levels (25%, 50%, 75%) of farm-raised kelp (sugar kelp or winged kelp) were processed in triplicate. Shredded fresh kelp and cabbage were mixed with 2% kosher salt, inoculated with Lactobacillus plantarum (~106 CFU/g) and Leuconostoc mesenteroides (~101 CFU/g), and fermented at ambient temperature until a pH of < 4.6 was achieved. The presence of pathogens (Vibrio spp., Salmonella, Staphylococcus aureus, Listeria spp.) was evaluated and coliforms were enumerated in the fresh sauerkraut. Titratable acidity (TA), pH, instrumental texture (shear force), color, antioxidant capacity, aerobic plate counts, lactic acid bacteria, yeasts and molds were measured periodically for 60 days after inoculation by the lactic acid bacteria (LAB). Additionally, acetic acid, lactic acid, sugar (glucose, fructose, sucrose), and ethanol levels were determined using high-performance liquid chromatography (HPLC). Multi-way analysis of variance was performed to evaluate significant (p Kelp species and incorporation levels significantly affected most variables tested in the freshly prepared sauerkraut. LAB grew fastest in the winged kelp treatments, with all products reaching a pH below 4.6 within 3 days and resulting in significantly lower pH and higher TA compared to the sugar kelp treatments. In contrast, the sugar kelp treatments did not achieve a pH of Advisors/Committee Members: Denise Skonberg, Jennifer Perry, Brian Perkins.

Subjects/Keywords: Seaweed; Sauerkraut; Fermentation; Food Science

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Brochu, S. M. (2018). Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. (Masters Thesis). University of Maine. Retrieved from https://digitalcommons.library.umaine.edu/etd/2891

Chicago Manual of Style (16^th Edition):

Brochu, Sarah M. “Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.” 2018. Masters Thesis, University of Maine. Accessed April 16, 2021. https://digitalcommons.library.umaine.edu/etd/2891.

MLA Handbook (7^th Edition):

Brochu, Sarah M. “Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.” 2018. Web. 16 Apr 2021.

Vancouver:

Brochu SM. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. [Internet] [Masters thesis]. University of Maine; 2018. [cited 2021 Apr 16]. Available from: https://digitalcommons.library.umaine.edu/etd/2891.

Council of Science Editors:

Brochu SM. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. [Masters Thesis]. University of Maine; 2018. Available from: https://digitalcommons.library.umaine.edu/etd/2891

University of Adelaide

26. 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Internet] [Thesis]. University of Adelaide; 2014. [cited 2021 Apr 16]. 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

27. 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 · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Internet] [Thesis]. University of Adelaide; 2015. [cited 2021 Apr 16]. 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

University of Manitoba

28. Yuan, Qiuyan. Fermentation – Enhanced Sustainable Biological Phosphorus Removal.

Degree: Civil Engineering, 2012, University of Manitoba

URL: http://hdl.handle.net/1993/5038

► The success of enhanced biological phosphorus removal depends on the constant availability of volatile fatty acids (VFAs). To reduce costs of purchasing external carbon, waste… (more)

▼ The success of enhanced biological phosphorus removal depends on the constant availability of volatile fatty acids (VFAs). To reduce costs of purchasing external carbon, waste streams would be a preferred source for nutrient removal. VFAs were shown to vary in the incoming sewage and fermentate from primary sludge (PS). Another available source of organic to generate VFAs is waste activated sludge (WAS). The effect of solids retention time and biomass concentration, as well as the effect of temperature and requirement for mixing on generation of VFA from the fermentation of WAS were investigated. It was found that VFA yields from sludge fermentation increased with SRT. At the longest SRT of 10 days improved biomass degradation resulted in the highest soluble to total COD ratio and the highest VFA yield. WAS fermentation was found highly temperature-dependent. The overall VFA–COD concentration in the non-mixed reactors was much lower than the mixed reactors. The study of fermentation of PS, WAS and a mixture of WAS and PS demonstrated that PS fermentation predictably generated a significantly higher amount of soluble COD than WAS. Co-fermentation of WAS with PS enhanced soluble COD production and increased the release of phosphate and ammonium. Fermentation of combined PS and WAS sludge generated a concentration of phosphate high enough to allow phosphorus recovery as struvite The effect of using glycerol as an external carbon source in biological phosphorus removal was investigated. Using glycerol directly resulted in the failure of the process which maintained enhanced biological phosphorus removal. When glycerol was co-fermented with waste activated sludge, significant VFA production was observed. By 2 | P a g e supplying the system with the VFA-enriched supernatant of the fermentate, biological phosphorus removal was enhanced. It was concluded that, if glycerol was to be used as external carbon source for biological phosphorous removal, the effective approach was to ferment glycerol with waste activated sludge. According to the cost analysis, the economic benefit of WAS fermentation can be demonstrated in three ways: 1) cost saving in external carbon addition; 2) cost saving in sludge handling; 3) revenue from phosphorus. At current condition, the value of the recovered P product is insignificant relative to the cost of chemicals that required for recovery and capital cost of the facilities. However, P recovery becomes important when the sustainability take into account. Advisors/Committee Members: Oleszkiewicz, Jan (Civil Engineering) (supervisor), Cicek, Nazim (Biosystem Engineering) Sparling, Richard (Microbiology) Neethling, J.B. (HDR Engineering Inc.) (examiningcommittee).

Subjects/Keywords: sludge fermentation; biological phosphorus removal

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Yuan, Q. (2012). Fermentation – Enhanced Sustainable Biological Phosphorus Removal. (Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/5038

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):

Yuan, Qiuyan. “Fermentation – Enhanced Sustainable Biological Phosphorus Removal.” 2012. Thesis, University of Manitoba. Accessed April 16, 2021. http://hdl.handle.net/1993/5038.

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

MLA Handbook (7^th Edition):

Yuan, Qiuyan. “Fermentation – Enhanced Sustainable Biological Phosphorus Removal.” 2012. Web. 16 Apr 2021.

Vancouver:

Yuan Q. Fermentation – Enhanced Sustainable Biological Phosphorus Removal. [Internet] [Thesis]. University of Manitoba; 2012. [cited 2021 Apr 16]. Available from: http://hdl.handle.net/1993/5038.

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

Council of Science Editors:

Yuan Q. Fermentation – Enhanced Sustainable Biological Phosphorus Removal. [Thesis]. University of Manitoba; 2012. Available from: http://hdl.handle.net/1993/5038

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

University of Manitoba

29. Panditharatne, Mary Charushi. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.

Degree: Biosystems Engineering, 2015, University of Manitoba

URL: http://hdl.handle.net/1993/30573

► Consolidated bioprocessing is a one-step process that allows the direct microbial conversion of cellulosic substrates to ethanol and hydrogen. The fermentation was initially performed in… (more)

Subjects/Keywords: Clostridium thermocellum; Fed-batch fermentation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Panditharatne, M. C. (2015). Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/30573

Chicago Manual of Style (16^th Edition):

Panditharatne, Mary Charushi. “Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.” 2015. Masters Thesis, University of Manitoba. Accessed April 16, 2021. http://hdl.handle.net/1993/30573.

MLA Handbook (7^th Edition):

Panditharatne, Mary Charushi. “Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.” 2015. Web. 16 Apr 2021.

Vancouver:

Panditharatne MC. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. [Internet] [Masters thesis]. University of Manitoba; 2015. [cited 2021 Apr 16]. Available from: http://hdl.handle.net/1993/30573.

Council of Science Editors:

Panditharatne MC. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. [Masters Thesis]. University of Manitoba; 2015. Available from: http://hdl.handle.net/1993/30573

Heriot-Watt University

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

Degree: PhD, 1998, Heriot-Watt University

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

Subjects/Keywords: 664; Fermentation

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

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 April 16, 2021. 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. 16 Apr 2021.

Vancouver:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Internet] [Doctoral dissertation]. Heriot-Watt University; 1998. [cited 2021 Apr 16]. 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

Open Access Theses and Dissertations