Sentence examples for initiate fermentation from inspiring English sources

As for SSSF1, and as described in the flow diagram in Fig. 2, an initial hydrolysis stage was carried out to build up the glucose levels to initiate fermentation, although in this experiment, the digestion was carried out at 50 °C.

In the first fed-batch experiment, 8% NH3-H2O2-pretreated and unwashed corncob, 30 FPU/g substrate of cellulase, and 150 mL seed culture were used to initiate fermentation under the same fermentation conditions in a 1.5-L volume.

But where Mr. Travers would inoculate the wine with store-bought yeast to initiate fermentation, Mr. Erickson plans eventually to allow the indigenous yeast at Mayacamas to do the job.

In addition, fed-batch fermentations using NH3-H2O2-pretreated and washed corncob were also conducted using CaCO3 as the pH neutralizer; 8% NH3-H2O2-pretreated and washed corncob, 30 FPU/g substrate of cellulase, and 150 mL seed culture were used to initiate fermentation under the same fermentation conditions in a 1.5-L volume.

In the second fed-batch experiment, 4% (w/w) NH3-H2O2-pretreated and washed corncob, 30 FPU/g substrate of cellulase, and 150 mL seed culture were used to initiate fermentation under the same fermentation conditions in a 1.5-L volume.

After cultivation in YPD medium under aerobic conditions, yeast cells were transferred to YP medium containing 50 g/L glucose or 50 g/L xylose as the sole carbon source to initiate fermentation under oxygen-limited conditions.

The grown cells were used to initiate fermentations Fermentations of E. coli KO11 and S. cerevisiae 424A LNH-ST) in wash streams of 7.5% and 15.0% solids-loading equivalent of the three types of pretreated CS were conducted in 2424A LNH-ST culture minroplates (BD Falcon #353047, San Jose, CA, USA).

We hypothesize that initiating fermentation with a small amount of pretreated and washed corncob might increase cell activity and, therefore, enhance LA production efficiency.

When added to doughs, yeast initiates fermentation by acting upon certain sugars contributed by other dough ingredients, releasing both carbon dioxide and substances that affect the flavour and aroma of the baked product.

Further delay in initiating fermentation would run the risk of microbial contamination.

Yeast inoculation (10%) then initiated fermentation at a culture time of 60 h; at this time glucose was diluted as a result of the inoculum, which was 10.7 g/l.