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  • 1
    Electronic Resource
    Electronic Resource
    Malate degradation by Schizosaccharomyces yeasts included in alginate beads (1991)
    Springer
    Bioprocess and biosystems engineering 7 (1991), S. 141-144 
    Details
    ISSN: 1432-0797
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Schizosaccharomyces yeasts can be used for deacidification of grape musts. To this aim, we studied malic acid degradation by yeasts included in double layer alginate beads in a bubble column reactor. Use of immobilized micro-organisms allowed a continuous process with high dilution rates giving a deacidification capacity of 0.032 g of malate/hour/dm3/g of beads. The pneumatic agitation was very convenient in this case.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00369426
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Rheological properties of Aspergillus niger pellet suspensions (1986)
    Springer
    Applied microbiology and biotechnology 25 (1986), S. 245-249 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Shear diagrams for Aspergillus niger pellet suspensions were obtained using a helical ribbon impeller system. Experimental results concerning the effects of pellet size and surface nature on the rheological behaviour are given. In addition, the influence of the quantity of biomass was studied; it can be quantified by the model proposed by R. Wittler et al. (1983).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00253657
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  • 3
    Electronic Resource
    Electronic Resource
    Thermal treatment of yeast cells in a strawberry product enumeration procedure (1994)
    Springer
    Applied microbiology and biotechnology 41 (1994), S. 262-266 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The purpose of this work was to set up an enumeration procedure to quantify the heat resistance of yeasts in food products in order to establish pasteurization schedules. The heat resistance of Saccharomyces cerevisiae was studied in a fruit-based product. Experiments were carried out to evaluate the number of viable cells after heat treatment at temperatures between 60 and 65°C. Among different enumeration methods the surface-spread method was selected to enumerate viable cells. The study shows that the plates should be incubated long enough for all injured cells to recover. The degree of cell injury may be such that the recovery only occurs after 10 days of incubation. Experiments showed that after a mild heat treatment in the selected fruit product, the number of resistant cells varied neither with the composition of the plating medium nor with the incubation temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00186970
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Thermal treatment of yeast cells in a strawberry productenumeration procedure (1994)
    Springer
    Applied microbiology and biotechnology 41 (1994), S. 262-266 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The purpose of this work was to set up an enumeration procedure to quantify the heat resistance of yeasts in food products in order to establish pasteurization schedules. The heat resistance of Saccharomyces cerevisiae was studied in a fruit-based product. Experiments were carried out to evaluate the number of viable cells after heat treatment at temperatures between 60 and 65°C. Among different enumeration methods the surface-spread method was selected to enumerate viable cells. The study showed that the plates should be incubated long enough for all injured cells to recover. The degree of cell injury may be such that the recovery only occurs after 10 days of incubation. Experiments showed that after a mild heat treatment in the selected fruit product, the number of resistant cells varied neither with the composition of the plating medium nor with the incubation temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002530050141
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  • 5
    Electronic Resource
    Electronic Resource
    Local gas hydrodynamics in an external-loop airlift reactor: newtonian and non-newtonian fluids (1999)
    Springer
    Bioprocess engineering 20 (1999), S. 303-307 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Measurements of local gas phase characteristics are obtained in an external-loop airlift reactor filled with newtonian or viscous non-newtonian liquids. A double-optical fiber probe technique is used. It allows the determination of the axial and radial profiles of gas hold-up, bubbling frequency, bubble size and velocity. In the case of air-water system, the results show a strong effect of radial liquid velocity variation on the gas flow characteristics at the bottom of the riser. In the case of highly viscous non-newtonian solution, the gas flow is strongly affected by the gas distribution just above the gas sparger. This study also points out the bubble coalescence and the break-up phenomena in different liquids and levels in the reactor. Furthermore, the local measurements of bubble size and velocity allows to gain more detailed information on the dynamics of the bubble-flow and shows a tendency of large bubbles to circulate in the column center.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004490050595
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  • 6
    Electronic Resource
    Electronic Resource
    Kinetic study and modelling of the xylitol production using Candida parapsilosis in oxygen-limited culture conditions (2000)
    Springer
    Bioprocess engineering 22 (2000), S. 219-225 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Kinetic studies are presented for xylitol production and growth of the yeast Candida parapsilosis ATCC 28474. The oxygen supply influence on xylitol production from xylose was investigated. No metabolic activity was detected in anaerobic conditions. In contrast, it was found that under low aeration rates (0.1–0.2 vvm), xylitol is produced. Xylitol production decreases when air flow to reactor is augmented. An unstructured model is proposed for the kinetic behaviour analysis of yeast growing in batch culture. A simplex method was used for the estimation of model parameters. The parameter confidence intervals were also calculated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/PL00009113
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    Paper (German National Licenses)
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  • 7
    Electronic Resource
    Electronic Resource
    Kinetic study and mathematical modelling of killer and sensitive S. Cerevisiae strains growing in mixed culture (1997)
    Springer
    Bioprocess engineering 17 (1997), S. 375-381 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract  This paper presents a kinetic study of two yeasts growing in pure and mixed batch cultures. Two winemaking strains were used: S. cerevisiae K1 possessing the K2 killer character and S. cerevisiae 522D sensitive to the K2 killer toxin. Initially the kinetics of growth of the two strains were analysed in pure culture. In this case, the kinetic profiles of biomass production have shown that the growth rate of the K1 strain is slightly superior to the 522D strain. During the fermentation, the viability for both populations was higher than 90%. Fermentations in mixed culture with an initial percentage in killer strain of 5 and 10% with respect to the total population were carried out. The results showed a more important decrease in the percentage of total viable yeasts when the initial concentration of killer yeast increased. However, the kinetic profiles of total biomass (killer plus sensitive yeasts) were very similar for both fermentations. A mathematical model was proposed to simulate the microbial growth of the killer and sensitive strain developing in pure and mixed cultures. This mathematical model consists in three main reactions: the evolution of the killer toxin in the culture medium, the duplication and the mortality rates for each microbial population. The results of the simulation appeared in agreement with the experimental data.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/PL00008970
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  • 8
    Electronic Resource
    Electronic Resource
    Enzymatic hydrolysis of sunflower oil in a standardized agitated tank reactor (1999)
    Springer
    Bioprocess engineering 20 (1999), S. 77-81 
    Details
    ISSN: 0178-515X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract This paper presents results on the kinetics of the hydrolysis of sunflower oil catalysed by the enzymes of Candida cylindracea. The influence of the agitation is focused, in a standardized reactor, with a Rushton turbine as the agitating element. It is proved that an increase of the agitation speed improves the kinetics of the reaction up to a certain value of the rotational speed where the agitation becomes turbulent. A large range of substrate concentrations is investigated and discussed compared to the usual conditions met in the literature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s004490050563
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    Paper (German National Licenses)
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  • 9
    Electronic Resource
    Electronic Resource
    Malate utilization bySchizosaccharomyces pombe (1988)
    Springer
    Biotechnology letters 10 (1988), S. 469-472 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Malic acid degradation bySchizosaccharomyces pombe was studied in synthetic and natural media. Using different concentrations from 1 to 29 g/l, malic acid was degraded. Initial deacidification rate increased with initial malate concentration. During the stationnary phase,S. pombe was able to decompose malate added to the medium before or after sugar exhaustion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01027058
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  • 10
    Electronic Resource
    Electronic Resource
    Effect of yeast extract concentration on growth ofSchizoccharomyces pombe (1992)
    Springer
    Biotechnology letters 14 (1992), S. 123-126 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The effect of yeast extract on the growth ofSchizosaccharomyces pombe was investigated using a complex-synthetic medium. Batch cultures at low-glucose concentration show that a too low concentration of yeast extract may limit the biomass formation. On this medium kinetics and yields were found to be similar to those obtained on a synthetic-defined medium under both aerobic and anaerobic conditions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01026238
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    Paper (German National Licenses)
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