Multivariate Analysis for Quality Improvement of an Industrial Fermentation Process

2004 ◽  
Vol 37 (9) ◽  
pp. 443-448 ◽  
Author(s):  
Leo Chiang ◽  
Arthur Kordon ◽  
Lawrence Chew ◽  
Dunean Coffey ◽  
Robert Waldron ◽  
...  
Keyword(s):  
Multivariate Analysis ◽  
Quality Improvement ◽  
Fermentation Process ◽  
Industrial Fermentation

Growth and rumen fermentation in cattle fed silages made using organic acids

1992 ◽  
Vol 1992 ◽  
pp. 150-150
Author(s):  
P. O'Kiely ◽  
A.P. Moloney
Keyword(s):  
Organic Acids ◽  
Present Experiment ◽  
Fermentation Process ◽  
Nutritive Value ◽  
Rumen Fermentation ◽  
Animal Performance ◽  
Industrial Fermentation ◽  
Silage Fermentation

The nutritive value of ensiled grass can be modified by the fermentation process. Compared to industrial fermentation, silage fermentation is still a relatively uncontrolled process. Consequently, considerable variation in the pattern of silage fermentation occurs on farms (Wilson and O'Kiely, 1990). This makes animal performance difficult to predict accurately and may alter the composition of the most appropriate concentrate to be fed with the silage. The objectives of the present experiment were (1) to compare the growth and rumen fermentation in cattle fed silage, where silage fermentation was altered using organic acids and (2) to determine the relative effects on growth when the silages were supplemented with two forms of concentrate.

Study of Compositional Changes in Must During Fermentation Process Using Proton Nuclear Magnetic Resonance Spectroscopy

2008 ◽  
Vol 59 (10) ◽  
Author(s):  
Maria-Cristina Todasca ◽  
Nicoleta Chira ◽  
Maria Avramescu ◽  
Alexandra Rubeli ◽  
Calin Deleanu ◽  
...  
Keyword(s):  
1H Nmr Spectroscopy ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Industrial Process ◽  
Proton Nuclear Magnetic Resonance ◽  
Resonance Spectroscopy ◽  
Industrial Fermentation ◽  
Natural Fermentation ◽  
Compositional Changes ◽  
Fermentative Process

In this paper a method useful to monitor the fermentative process is reported. The compositional changes during the alcoholic fermentation process of must were studied using 1H-NMR spectroscopy. The current paper has two main objectives: first to establish the source of the compounds usually found in wine (to investigate if their origin is in grape or if they are formed during the fermentation process) and second, to produce a method that can follow closely the fermentation process and which can improve the industrial process of winemaking, offering results in real time. An additional purpose involves a comparative study between wines obtained from must by natural fermentation, must by induced fermentation using yeasts and the wine obtained trough an industrial fermentation process.

scholarly journals Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production

Molecules ◽  
2014 ◽  
Vol 19 (8) ◽  
pp. 12577-12590 ◽  
Author(s):  
Antonio Iglesias ◽  
Ananias Pascoal ◽  
Altino Choupina ◽  
Carlos Carvalho ◽  
Xesús Feás ◽  
...  
Keyword(s):  
Quality Improvement ◽  
Fermentation Process ◽  
Improvement Strategies
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