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However, addition of an inoculum like whey [with high amount of LAB (8.73 ± 0.14 log CFU/ml)] to FOW prompted the steady growth of LAB resulting in quick completion of the fermentation process.
Cells production increased continuously until the completion of the fermentation cycle.
After the completion of the fermentation culture, ABM was filtered with gauze after submerged culture.
However, biomass production (5.64 g/l) continued to increase up to the completion of the fermentation cycles (72 hours).
Biomass (0.38 g/g) was found to be continuously increasing until the completion of the fermentation cycle with the productivity of 0.049 g/l/h.
The biomass continued to increase even after 24h to the completion of the fermentation cycle (72 h), and yielded 0.385 g/g with productivity of 0.0496 g/l/h (Table 2).
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During the production of awamori, rice-koji fermentation starter (tane-koji) of A. luchuensis is used in preparing the rice-koji, and following the completion of fermentation, the alcohol is distilled under ordinary pressure.
After the completion of fermentation, the culture filtrate was assessed for antifungal activity (Ahsan et al. 2017a).
After completion of the SSF process, the fermentation broth in the fermenter was heated up to 83°C.
Upon completion of fermentation, tank-fermented wines are filtered to remove the yeast deposit and then bottled.
On completion of fermentation, the worts were analyzed for real extract (after ethanol distillation), ethanol concentration in wort (using a hydrometer with a scale in % v/v of ethanol) and sugars content.
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