Sentence examples for most common fermentation from inspiring English sources
The most common fermentation process in Brazil is characterized by the use of very large tanks (0.5 to 3 million L) and intensive recycle of the yeast cells (>90%), resulting in considerably high cell density inside the fermenter (10% w/v to 17% w/v, wet basis), which contributes to the very short fermentation time [17].
Recently, the most common fermentation microorganisms Escherichia coli and Saccharomyces cerevisiae--have been engineered to produce butanol and its branched chain derivatives (e.g., isobutanol) [ 3- 5].
The 50 mm Rezex RFQ Fast Acid H+ guard column was able to separate the most common fermentation products (ethanol, acetone, iso- and n-butanol) and promising precursors (furfural and 5-hydroxymethylfurfural) of biofuels and value-added chemicals.
Figure 1 shows the elution profile of some of the most common fermentation products (ethanol, acetone, iso-butanol, n-butanol) and sugar degradation products (5-hydroxymethylfurfural (5-HMF), furfural) on the 50 mm Rezex RFQ Fast Acid H+ guard column ("50 mm guard column") operated at different temperatures at a flow rate of 1.0 mL/min.
The most common fermented foods are prepared using lacto-fermentation.
In view of the application temperature, when using the most common industrial strain Saccharomyces cerevisiae for ethanol fermentation, saccharification and fermentation could be unified at its optimum growth temperature.
Lactic acid bacteria are usually considered to be the most common contaminants in industrial yeast fermentations.
Acetone butanol ethanol (A B E) fermentation is the most common way to produce biobutanol.
As indicated in Table 6, yeasts, especially Candida bombicola ATCC 22214, are the most common strains for SLs production in various fermentation cultures.
The most common cause of slow or incomplete bacterial fermentations in the dairy industry is bacteriophage infections that lead to substantial economic loss [ 25].
The most common short-chain fatty acids (SCFA) are natural microbial fermentation products in the gastrointestinal tract.
