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  • 1
    Electronic Resource
    Electronic Resource
    A simplification of the protein assay method of Ramsay et al. for the quantification of Thiobacillus ferrooxidans in the presence of ferric precipitates (2000)
    Springer
    Applied microbiology and biotechnology 53 (2000), S. 722-725 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract A variation on Ramsay's method for microbial protein determination has been developed in order to quantify Thiobacillus ferrooxidans attached to ferric precipitates or in aqueous suspensions containing such precipitates. Some modifications have been introduced to provide a method that is more sensitive, simple and rapid. A linear standard curve is presented to permit a direct correlation between the protein concentration (mg/l) and the cell concentration (106 cells/ml). An application of this method has been demonstrated in the quantification of biomass immobilized on the surface of polyurethane foam particles in a packed bed reactor, several experiments having been conducted to establish the best conditions for the quantification studies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530000321
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  • 2
    Electronic Resource
    Electronic Resource
    Evaluation of ethanol evaporation losses in acetic acid fermentations (1998)
    Springer
    Bioprocess engineering 18 (1998), S. 289-291 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Three different operation systems have been employed at laboratory, pilot plant and industrial scales. Developed experimentation has demonstrated that quantified ethanol losses minimize significantly when operating at low temperatures with low aerations and when mainly working with the closed system.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004490050443
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  • 3
    Electronic Resource
    Electronic Resource
    Modelling the kinetics of growth of Acetobacter aceti in discontinuous culture: influence of the temperature of operation (1998)
    Springer
    Applied microbiology and biotechnology 49 (1998), S. 189-193 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Acetic acid fermentation is the biochemical process by which, under strict conditions of aerobiosis, Acetobacter aceti oxidises the ethanol contained in alcoholic substrates into acetic acid. This paper studies the effect of temperature on the specific growth rate of the microorganisms (μ C), in particular, the mathematical modelling of this process, with the aim of developing previous studies of the mathematical relationships between μ C of A. aceti and the concentrations of substrate (ethanol), product (acetic acid) and dissolved oxygen. Until now this relationship has not been widely studied, and only a few studies have looked at the influence of temperature on growth kinetics of this bacteria. We have developed an extensive experimental system, to determine precisely the influence of temperature on the maximum specific growth rate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530051157
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  • 4
    Electronic Resource
    Electronic Resource
    Immobilisation of Thiobacillus ferrooxidans cells on nickel alloy fibre for ferrous sulfate oxidation (2000)
    Springer
    Applied microbiology and biotechnology 54 (2000), S. 335-340 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The immobilisation of the iron-oxidising bacteria Thiobacillus ferrooxidans on nickel alloy fibre as support is described. This matrix showed promise for application in iron oxidation under strongly acidic conditions. The influence on the colonisation process of T. ferrooxidans exerted by the initial pH of the medium and by temperature has also been studied. Results showed that immobilisation of T. ferrooxidans cells was affected by changes of temperature between 30 °C and 40 °C and in pH from 1.4 to 2.0.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530000414
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  • 5
    Electronic Resource
    Electronic Resource
    Application of a gas recirculation system to industrial acetic fermentation processes (1994)
    Springer
    Biotechnology techniques 8 (1994), S. 711-716 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract This paper describes a gas recirculation system for the exhaust gases from the aerobic fermenters normally used in acetic fermentation processes. With the application of this procedure, it is possible to operate in a closed system, so preventing the large losses of fermentation yield due to evaporation which occur in open systems. In addition, this system reduces losses of volatile organoleptic compounds (ethanol, acetic acid and ethyl acetate, among others) so enabling the product to be incorporated into processes for the manufacture of high quality vinegars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00151474
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  • 6
    Electronic Resource
    Electronic Resource
    Comparative study of alcohol dehydrogenase activity in flor yeast extracts (1997)
    Springer
    Biotechnology letters 19 (1997), S. 651-654 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The highest activities of alcohol dehydrogenase were obtained when flor yeasts were grown on L-lactic acid as the main carbon source. The strains with the lowest average of alcohol dehydrogenase activities, grown on glucose and ethanol, make up the velum on wines during the early stages ageing. One of the strains studied ( Saccharomyces cerevisiae, M10) may be a suitable source from which to isolate this enzyme (32 units of activity per mg protein).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018386731116
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  • 7
    Electronic Resource
    Electronic Resource
    Automatic gas meter for laboratory fermenters (1995)
    Springer
    Biotechnology techniques 9 (1995), S. 655-658 
    Details
    ISSN: 1573-6784
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary A versatile, cheap and automated system is designed for the measurement of small gas flows produced in laboratory-scale fermentation processes. An automatic sampling device for programmed times is linked to the flow meter. The displacement of a liquid by the gas being measured is the principle on which both the meter and the sampling device are based. The operation of the system is controlled by a simple electronic circuit.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00156351
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  • 8
    Electronic Resource
    Electronic Resource
    Mathematical model for liquid-gas equilibrium in acetic acid fermentations (1998)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 59 (1998), S. 310-317 
    Details
    ISSN: 0006-3592
    Keywords: acetic acid fermentation ; liquid-gas equilibrium ; evaporation losses ; mathematical model ; open fermentation system ; semiclosed fermentation system ; closed fermentation system ; laboratory scale ; pilot plant scale ; industrial plant scale ; Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An experimental study was conducted to propose an adequate mathematical model for liquid-gas equilibrium in acetic acid fermentations. Three operation scales (laboratory, pilot plant, and industrial plant) were employed to obtain the sets of experimental data. The proposed model, based in the UNIFAC method for the estimation of activity coefficients of a solution consisting of several components, takes into account the effect of temperature. However, in the set of equations, it has been necessary to put in the degree of equilibrium (∊). This coefficient adequately reflects the physical conditions of fermentation equipment. The experimental and numerical results help to define the fundamental mechanisms for liquid-gas equilibrium in these systems and demonstrate the model validity in the three tested scales. It was also found that in an industrial setting, closed systems are those with lowest evaporation losses. © 1998 John Wiley & Sons, Inc. Biotechnol Bioeng 59:310-317, 1998.
    Additional Material: 12 Ill.
    Type of Medium: Electronic Resource
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    Paper (German National Licenses)
  • 9
    Electronic Resource
    Electronic Resource
    Kinetics of substrate consumption and product formation in closed acetic fermentation systems (1998)
    Springer
    Bioprocess engineering 18 (1998), S. 439-444 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract This paper proposes a kinetic model for substrate consumption and product formation, in low alcohol media, of Acetobacter aceti in submerged culture. The model considers ethanol consumption for growth of biomass and formation of secondary products by a chemical route. Experimental data were obtained in the laboratory using a variety of discontinuous fermentation apparatus with automatic control, and either open or closed gas recirculation systems. Operating conditions applied were those typical of acetic fermentation process in the food industry. The fit of equations to the experimental data gives high theoretical-experimental determination coefficients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004490050468
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  • 10
    Electronic Resource
    Electronic Resource
    Maximum yield acetic acid fermenter. (1999)
    Springer
    Bioprocess engineering 21 (1999), S. 187-190 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Acetic acid fermenters in submerged culture are most currently used in vinegarmaking industry. However, they have the disadvantage of being open to the atmosphere with the subsequent evaporation losses of volatile compounds. This paper studies an acetic acid fermentation reactor equipped with a closed gas recycling system which prevents any loss of volatile compounds due to evaporation. Experiments have been conducted in two different operation regimes: fed-batch and continuous. Operation protocols are detailed for both cases, paying particular attention to optimum performance conditions, and comparison of yields and acetification rates.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004490050661
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