Sentence examples for continuous fermentation process from inspiring English sources
In order to establish consistent acetate concentration within the bioreactor and to increase biomass, a continuous fermentation process for A. woodii was developed.
A newly developed open and continuous fermentation process based on halophiles has been employed to enhance productivity and lower the production cost.
The possibility of the B-BAC application is illustrated on two different industrial examples: the continuous fermentation process and the heat exchanger.
Recent development in synthetic biology will allow engineer the PHA production hosts so that they meet the requirements of ultrahigh PHA production with controllable flocculation properties and high cell density (>200 g/L) growth in a continuous fermentation process using low cost substrates including hydrolyzed cellulose, hydrolyzed sludge, or kitchen waste under unsterile conditions.
Furthermore, the optimal operating regime was identified to be continuous fermentation process with gas stripping, in which a high ethanol productivity of 113 mmol L−1 h−1, i.e., 26.8 mmol C (g DCW −1 h−1, corresponding to 90.2% of the maximum theoretical ethanol yield could be achieved.
This allows the wine to undergo a continuous fermentation process hence changing the character of the wine the longer it is stored.
These hurdles are being resolved using several genetic engineering techniques, metabolic engineering strategies, and promising integrated continuous fermentation processes with efficient product recovery techniques (like gas stripping).
Flocculation is a very useful phenotype for industrial yeast strains, since it facilitates cell harvest and represents an easy way of cell immobilization in continuous fermentation processes.
This is in agreement with studies that demonstrated that several endogenous hydrolases including proteases accumulate during the late stages in continuous fermentation processes [ 26, 27].
The use of continuous fermentation processes is rare in industrial practice, being largely confined to the production of beer in New Zealand (Davies 1988) and Quorn® mycoprotein in the UK (Trinci 1992).
