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New Advances on Fermentation Processes最新文献

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Introductory Chapter: A Brief Overview on Fermentation and Challenges for the Next Future 导论章:发酵的简要概述和未来的挑战
New Advances on Fermentation Processes Pub Date : 2020-02-05 DOI: 10.5772/intechopen.89418
R. M. Martínez-Espinosa
{"title":"Introductory Chapter: A Brief Overview on Fermentation and Challenges for the Next Future","authors":"R. M. Martínez-Espinosa","doi":"10.5772/intechopen.89418","DOIUrl":"https://doi.org/10.5772/intechopen.89418","url":null,"abstract":"The author is thankful to MINECO Spain (RTI2018-099860-B-I00) and University of Alicante (VIGROB-309) for the funding.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128490821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Craft Beers: Current Situation and Future Trends 精酿啤酒:现状与未来趋势
New Advances on Fermentation Processes Pub Date : 2019-11-27 DOI: 10.5772/intechopen.90006
María Jesús Callejo, W. Tesfaye, M. Carmen González, A. Morata
{"title":"Craft Beers: Current Situation and Future Trends","authors":"María Jesús Callejo, W. Tesfaye, M. Carmen González, A. Morata","doi":"10.5772/intechopen.90006","DOIUrl":"https://doi.org/10.5772/intechopen.90006","url":null,"abstract":"During the twentieth century, the consolidation of large multi-national beer companies and the homogenization of the specified beer types have led to a consid-erable growth in the beer industry. However, the growing demand by consumers of a single and distinctive product, with a higher quality and better sensory complexity, is allowing for a new resurgence of craft beer segment in recent years. This chapter reviews some different alternatives of innovation in the craft brewing process: from the bottle fermented beers with non- Saccharomyces yeast species, to the use of special malts or specific adjuncts, hop varieties, water quality, etc. All of them open a lot of new possibilities to modulate flavor and other sensory properties of beer, reaching also new consumers looking for a specific story in one of the oldest fermented beverages.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131869545","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 14
Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa 非洲碱性发酵食品及调味剂的现状
New Advances on Fermentation Processes Pub Date : 2019-11-27 DOI: 10.5772/intechopen.87052
J. Ugwuanyi, Augustina N. Okpara
{"title":"Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa","authors":"J. Ugwuanyi, Augustina N. Okpara","doi":"10.5772/intechopen.87052","DOIUrl":"https://doi.org/10.5772/intechopen.87052","url":null,"abstract":"Fermented foods and seasoning agents play central roles in the food and nutrition security of nations across the world, but particularly so in Africa, Asia, South America and Oceania. As several people across the world gravitate back to “eating natural,” there is a new emphasis on these fermented foods and seasoning agents which are also critical cultural foods in countries and societies where they are important. The result is the growth in demand for these products beyond what the traditional kitchen technologies is able to cope with. In Africa, many of the seasoning agents are products of alkaline fermentation of legume seeds, pulses and in some cases animal proteins and sea foods. There is an upswing in the popularity of these seasoning agents and around them, new cottage industries are growing, as against the kitchen technology that sustained them through the ages. This chapter will explore the state of biotechnological developments around these foods and seasoning agents and point the way to good manufacturing practice and industrial development and the need to grow this value chain that has helped to sustain societies through ages.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"61 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126699292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 6
Bioprocess Development for Human Mesenchymal Stem Cell Therapy Products 人间充质干细胞治疗产品的生物工艺开发
New Advances on Fermentation Processes Pub Date : 2019-11-05 DOI: 10.5772/intechopen.90029
J. Barekzai, Florian Petry, J. Zitzmann, P. Czermak, D. Salzig
{"title":"Bioprocess Development for Human Mesenchymal Stem Cell Therapy Products","authors":"J. Barekzai, Florian Petry, J. Zitzmann, P. Czermak, D. Salzig","doi":"10.5772/intechopen.90029","DOIUrl":"https://doi.org/10.5772/intechopen.90029","url":null,"abstract":"Mesenchymal stem cells (MSCs) are advanced therapy medicinal products used in cell therapy applications. Several MSC products have already advanced to phase III clinical testing and market approval. The manufacturing of MSCs must comply with good manufacturing practice (GMP) from phase I in Europe and phase II in the US, but there are several unique challenges when cells are the therapeutic product. Any GMP-compliant process for the production of MSCs must include the expansion of cells in vitro to achieve a sufficient therapeutic quantity while maintaining high cell quality and potency. The process must also allow the efficient harvest of anchorage-dependent cells and account for the influence of shear stress and other factors, especially during scale-up. Bioreactors are necessary to produce clinical batches of MSCs, and bioprocess development must therefore consider this specialized environment. For the last 10 years, we have investigated bioprocess development as a means to produce high-quality MSCs. More recently, we have also used bioreactors for the cocultivation of stem cells with other adult cells and for the production of MSC-derived extracellular vesicles. This review discusses the state of the art in bioprocess development for the GMP-compliant manufacture of human MSCs as products for stem cell therapy.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124972708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 13
Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook 乳酸菌作为微生物青贮添加剂:现状与展望
New Advances on Fermentation Processes Pub Date : 2019-09-25 DOI: 10.5772/intechopen.89326
P. Drouin, L. Mari, R. Schmidt
{"title":"Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook","authors":"P. Drouin, L. Mari, R. Schmidt","doi":"10.5772/intechopen.89326","DOIUrl":"https://doi.org/10.5772/intechopen.89326","url":null,"abstract":"Silage making is not a novel technique. However, the agricultural industry has made great strides in improving our understanding of—and efficiency in—producing high-quality silage for livestock. Silage microbiology research has been using the newest molecular techniques to study microbial diversity and metabolic changes. This chapter reviews important research that has laid the foundation for field-based utilization of silage inoculants. We also outline areas of current, and future, research that will improve global livestock production through the use of silage.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"27 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133279127","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Development of an Anaerobic Digestion Screening System Using 3D-Printed Mini-Bioreactors 3d打印微型生物反应器厌氧消化筛选系统的开发
New Advances on Fermentation Processes Pub Date : 2019-09-16 DOI: 10.5772/intechopen.88623
S. Achinas, G. Euverink
{"title":"Development of an Anaerobic Digestion Screening System Using 3D-Printed Mini-Bioreactors","authors":"S. Achinas, G. Euverink","doi":"10.5772/intechopen.88623","DOIUrl":"https://doi.org/10.5772/intechopen.88623","url":null,"abstract":"This study incorporated the concept of mini-bioreactors by employing additive manufacturing procedures. Limitations in experimental studies with large-scale equipment favor the use of mini-reactor systems and help to understand the phenomena of its large-scale counterpart better. 3D printing enables to reproduce the reaction engineering principles in a low-cost and ease of manufacture way and expedites the development of novel prototypes. Small anaerobic digesters of 40 mL were designed and fabricated to investigate the effect of downscaling on the stability and performance of the anaerobic digestion process. Baseline tests were conducted using a commercial 400-mL stirred bioreactor as reference for further comparison and validation. Miniature bioreactors showed similar stability and conversion efficiency. However, the biogas production rate and methane content of the 3D-printed bioreactors were lower than those in the baseline study bioreactors. Finally, 3D-printed systems were linked with efficient performances and are considered as an excellent opportunity for analyzing microbe-mediated bioenergy systems. This study demonstrated the high potential of miniaturized bioreactors as a process screening tool.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127503399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
Streamlining the Fermentation Process Using Mixed Cultures 利用混合培养简化发酵过程
New Advances on Fermentation Processes Pub Date : 2019-09-04 DOI: 10.5772/intechopen.87205
K. K. Rosada
{"title":"Streamlining the Fermentation Process Using Mixed Cultures","authors":"K. K. Rosada","doi":"10.5772/intechopen.87205","DOIUrl":"https://doi.org/10.5772/intechopen.87205","url":null,"abstract":"Fermentation technology is still being developed in all aspects, with the aim of improving the yields and qualities of products and reducing the costs of production. Increasing the yields of fermentation products can be accomplished by optimizing the factors that influence the process, including both the microbe itself and the environment. For example, the acetic acid production process from raw materials can be performed simultaneously with submerged batch fermentation using mixed cultures of anaerobic and facultative anaerobic S. cerevisiae and obligate aerobic A. aceti . This system is very simple because it only has one stage. In this system, efforts can be made to enhance the yields of acetic acid production, including evalu-ating the availability of nutrients in the medium and determining the optimum proportion of microbial abundance and agitation speed. Under optimal conditions, the resulting increases in acetic acid yields occur with high conversion efficiency. These results can then be applied on an industrial scale by integrating these findings with advanced technologies in the operating system.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128244599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
A Comprehensive Overview of the Potential of Tequila Industry By-Products for Biohydrogen and Biomethane Production: Current Status and Future Perspectives 龙舌兰酒工业副产品生产生物氢和生物甲烷的潜力综述:现状和未来展望
New Advances on Fermentation Processes Pub Date : 2019-07-17 DOI: 10.5772/INTECHOPEN.88104
Octavio García-Depraect, Daryl Rafael Osuna-Laveaga, E. León‐Becerril
{"title":"A Comprehensive Overview of the Potential of Tequila Industry By-Products for Biohydrogen and Biomethane Production: Current Status and Future Perspectives","authors":"Octavio García-Depraect, Daryl Rafael Osuna-Laveaga, E. León‐Becerril","doi":"10.5772/INTECHOPEN.88104","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.88104","url":null,"abstract":"Nowadays, the use of agro-industrial by-products as alternative sustainable resources to generate bioenergy and high-value bioproducts is one of the most important research topics to tackle environmental concerns related to the excessive consumption of fossil-based fuels and rapid urbanization and industrialization. This chapter provides a broad overview of the potential of the main tequila industry by-products, agave bagasse and tequila vinasse, for biohydrogen (bioH 2 ) and biomethane (bioCH 4 ) production via dark fermentation and anaerobic digestion, respectively. First, pretreatment or conditioning steps commonly applied to tequila by-product streams before downstream biological processes are highlighted. The operational performance of bioH 2 - and bioCH 4 -producing reactors is subsequently reviewed, with a focus on reactor configuration and performance, microbial metabolic pathways, and the characterization of microbial communities. Additionally, the development of multi-stage anaerobic digestion processes is comprehensively discussed from a practical point of view. Finally, limitations and potential improvements in the field of bioH 2 and bioCH 4 production are presented.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128289476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Biodegradability during Anaerobic Fermentation Process Impacted by Heavy Metals 重金属对厌氧发酵过程生物降解性的影响
New Advances on Fermentation Processes Pub Date : 2019-07-10 DOI: 10.5772/INTECHOPEN.87161
Yonglan Tian, Huayong Zhang, E. Sanganyado
{"title":"Biodegradability during Anaerobic Fermentation Process Impacted by Heavy Metals","authors":"Yonglan Tian, Huayong Zhang, E. Sanganyado","doi":"10.5772/INTECHOPEN.87161","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.87161","url":null,"abstract":"In the past decades, biotechnologies for reutilizing the biomass harvested from the metal-contaminated land draw attention to many scientists. Among those technologies, anaerobic fermentation is proven as an efficient conversion process for biowaste reduction with simultaneous recovery of biogas as an energy source. During the process of anaerobic fermentation, the release of metals from the biomass will impact the growth and performance of microorganisms in reactors, which then results the variation of substrate degradation. In this chapter, the impact of metals on the degradation of substrate at different stages of fermentation process, as indicated by variations of lignocelluloses, chemical oxygen demands (COD), volatile fatty acids (VFAs), etc., will be summarized. The objective is to rationalize the relationship between metal presence and substrate degradability and give suggestions for future research on metal-contaminated biomass reutilization.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121084278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value 木薯产品的固态发酵降解抗营养价值和增强营养价值
New Advances on Fermentation Processes Pub Date : 2019-06-25 DOI: 10.5772/INTECHOPEN.87160
Mohamed Hawashi, T. Widjaja, S. Gunawan
{"title":"Solid-State Fermentation of Cassava Products for Degradation of Anti-Nutritional Value and Enrichment of Nutritional Value","authors":"Mohamed Hawashi, T. Widjaja, S. Gunawan","doi":"10.5772/INTECHOPEN.87160","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.87160","url":null,"abstract":"The cassava plant is grown in tropical and subtropical countries, which repre-sents, alongside with its by-products, an important source of food and feed. Hence, this plant has the capacity to promote the economic development of those countries and provide food security. However, cassava has some disadvantages due to the antinutrient compounds produced in its tissues. In addition, the cassava roots have a low protein content. Due to the economic and practical advantages, the solid-state fermentation (SSF) has been used as a cost-effective and efficient processing method to detoxify the cassava products and enrich them in nutrients. This chapter reviews the solid-state fermentation technique of cassava products for the production of valuable components for food and feed applications, microorganisms involved in this process, and key factors used to optimize the SSF process.","PeriodicalId":200191,"journal":{"name":"New Advances on Fermentation Processes","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132806154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 8
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