Sentence examples for fermentation length from inspiring English sources

The strains were also discriminated by fermentation length; the more rapidly fermenting strains are located on the right quadrant (QA23, UCD522 and NT116), the medium in the center (BRL97 and XL), and the slowest on the left quadrant (CEG, T73 and VL1).

Further, more acetic acid was produced during high-nitrogen fermentations, being directly correlated with fermentation length.

Further, we observed a positive relationship between acetic acid formation and fermentation length.

Fructose utilization and the time for its consumption impacted the fermentation length.

The strains with a shorter fermentation length, QA23, UCD522 and NT116, exhibited the highest nitrogen consumption rates, particularly during the stationary phase.

As the fermentation length per se does not fully define the performance of each individual strain, the pattern of sugars utilization was analyzed to better discriminate the yeast strains and nitrogen effects (Figures 2 and 3).

It is noteworthy that the interaction of both strains in the mixed fermentation (P5 GPF/P24) significantly affected fermentation lengths at both temperatures, with long delays noted in the fermentation ends if compared to P5 fermenting as a pure culture.

After fermentation with various lengths, the concentration of polymyxin E was measured by HPLC and the gene expression was detected by quantitative real-time PCR (qRT-PCR).

Some customers will travel far out of their way to patronize a specific home cook who makes injera to suit individual tastes by varying the length of fermentation or the percentage of teff, as opposed to other grains.

And, as if to indicate its seriousness, the restaurant has not one but two zealous sake sommeliers, conversations with whom resemble a Monty Python sketch: each sake description tops the previous one, in remoteness of town, rarity of rice, temperature of water, length of fermentation.

The final kombucha product contains vitamin C, vitamins B6 and B12, thiamin, acetic acid, and lactic acid, as well as small amounts of sugar and ethanol, depending on the length of fermentation.