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Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate
(PAGEPress, 2012)
The nitrogen source for acetic acid bacteria is important during the
vinegar making process. There can be great variation in the final
result according to the specific source, the total nitrogen availability
and the ...
Biotechnologically relevant features of gluconic acid production by acetic acid bacteria
(PAGEPress, 2017)
The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently ...
Acetic acid bacteria: features and impact in bio-applications
(PAGEPress, 2013)
Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures
(MDPI, 2020)
Modelling techniques allow certain processes to be characterized and optimized without the need for experimentation. One of the crucial steps in vinegar production is the biotransformation of ethanol into acetic acid by ...
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
(MDPI, 2020)
In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in ...
Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
(MDPI, 2021)
In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two ...
Desarrollo de lecciones sobre reactores químicos y biológicos en la plataforma Moodle
(UCOPress, 2018)
En este proyecto docente se han desarrollado una serie de actividades académicamente dirigidas dedicadas a los reactores químicos y biológicos, en concreto, se ha empleado una herramienta denominada lección que se encuentra ...
Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review
(MDPI, 2023)
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the ...
Structural identifiability of a model for the acetic acid fermentation process
(Elsevier, 2008)
Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major ...