Exact(12)
At 0, 124 24, 36, 48, and 144 h of fermentation, fermentation was stopped in selected bottles to analyse VFA production (144 h only) and sugar degradation patterns.
Statistical analysis of the experimental data using the response surface methodology showed that a glycerol-to-ornithine molar ratio of approximately 40 1 in the feed medium resulted in the highest CA concentration when fermentation was stopped.
After 48 h the fermentation was stopped, microorganisms harvested and washed as described above.
The fermentation was stopped after 5 days, and samples were kept at −4°C until the analysis.
This was to make sure that no residual glucose was present when the fermentation was stopped.
Fermentation was stopped when the bacterial viable count was 10 CFU/mL by bacterial counting as above.
Similar(48)
This is sugar that remains when fermentation is stopped.
Fermentation is stopped by heating in iron pans, and the leaf is subjected to more rolling and heating until it is dried.
Fermentations were stopped, when propionate production in the chamber of V. criceti stopped.
All flasks were incubated in a rotary incubator (150 rpm) at 30°C and fermentations were stopped after certain times.
After 24 hr, fermentations were stopped and samples were taken.
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