Fermentation

been considered as the most expensive process to utilize lignocellulosic biomass as the substrate. The pretreatment process accounts for >50% of the total operating cost for converting lignocellulosic biomass into sugar, not yet accounting for the fermentation process into biofuel [35]. Besides, the hydrolysis of lignocellulosic biomass by cellulase is usually complex, requiring a complete cellulase mixture of endo- and exo-glucanase as well as β-glucosidase in a suitable ratio [36]. These…

1) Richard is remodeling his room. He wants to know which tile is the strongest and that will last the longest. To test the experiment, Richard will drop a 1lb rock, 2lb rock and a 6lb bowling ball. Whichever tile that breaks he will not use, and the most durable one, he will use. The independent variable is the durability and the dependent variable is the weight Richard will be putting one, since its changing. He starts with Tile Type One he first drop the 1lb rock, there is no visible crack.…

Objectives: The purpose of this project is to identify two separate microbial organisms from a given list, which are to be inoculated from a mixed broth culture. Multiple tests will be performed in order to eliminate all organisms from the list that do not provide significant results for the identification of the unknown specimens. Journal Entries: April 17, 2018. Today we began the unknown project. I obtained the unknown broth tube #15. I used two Tryptic Soy Agar (TSA) plates in order to…

there is growth present on the EMB media it means it is a Gram negative rod. The color of the results determine if lactose fermentation is present. If the sample is colorless then there is no lactose fermentation present. If the bacteria is purple then lactose fermentation is present. If the results have purple and green colors then the sample has great amounts of lactose fermentation. The lab manual explains “If a microorganism produces an enzyme called citrate permease, it will be capable of…

deal with the same fundamental matters as physics. During the 1700s, chemists engaged in a long-standing debate over what caused fermentation. The presence of yeast was an important (and recognized) factor in fermentations. While the production of beer requires yeast, the production of wine does not. Pasteur researched the correlation between yeast and fermentations. During these…

Alcoholic beverages are very commonly served around the world. Alcoholic beverages have helped humanity in many ways. For example, during extremely long voyages navigators use fermentation to purify their water. This is because yeast will kill other bacteria and fungi during their rapid reproduction. Without alcoholic beverages, humanity would never be as advanced as it is now. By observing the development of different alcoholic beverages, anthropologists can understand more about how humans…

the increasing demands, while dealing with detrimental losses of ethanol due to contamination. This contamination is predominantly caused by lactic acid bacteria. The lactic acid bacteria contamination significantly reduces ethanol yields in the fermentation process. To remedy this problem, the industry typically uses antibiotic treatments, which do their job well enough, but are costly and aren’t a permanent solution. In the paper “Bacteriophage-encoded…

analyzing the given graph showing the relationship between anaerobic respiration and temperature, it can be seen that at -20°C the amount of fermentation during anaerobic respiration is zero, as the temperature increases the amount of fermentation increases, until 35°C when fermentation is at 100%. Interestingly, as the temperature increases further, fermentation decreases until at 60°C it ceases once more. At Earth’s beginning it is thought that the earth was covered with active volcanoes and…

the October issue of the magazine, Popular Mechanics, Wylie Dufresne explains how aged food doesn’t always mean bad food. In his article, Durfesne explains the differences between “Bad Rot,” and “Good Rot.” Intentional rotting such as dry aged, fermentation, or ripening create the unique conditions in which desirable microbes may flourish while unwanted microbes die off. This means that rotting foods are not all bad. In the article, Wylie states that Sauerkraut is an example of “Good Rot,”…

Beer is defined as the alcoholic beverage obtained through the yeast fermentation of malted cereals with added hops [1]. Quality factors are extremely important to take into account in beer production due to the fact that consumers preferences have been constantly changing and, nowadays, they are demanding more premium products [2]. Amongst the most significant quality components to focus on are the visual attributes such as foam stability, foam texture which is given by the bubbles size, colour…