Sentence examples for start of fermentation from inspiring English sources

Lag phase is considered as the adaptation time of yeast within new environment before the start of fermentation process.

We discussed lag phase in previous paper (Hussain et al. 2015), as adaptation time of yeast within new environment at the start of fermentation.

Wine musts (pressed grapes at the start of fermentation) were sampled by government wine inspectors in wineries in the German wine region 'Baden' in autumn 2009.

One extra small peak can be seen (medium component), which was present at the start of fermentation thereby eliminating the possibility that this peak contains Weimberg intermediates.

These parameters have a significant effect on internal mass transfer and can be observed in the form of lag phase at the start of fermentation process (Fig. 2).

With the high sugar concentrations available at the start of fermentation during the HYBRID design, the ethanol yield was reduced in favor of cell growth and glycerol production.

bAN, anaerobic; HCD, high cell density (start OD600 of fermentation ≥1); LCD, low cell density (start OD600 of fermentation ≤0.5); MM, mineral medium; Pep, peptone; YE, yeast extract.

On the other hand, when using a fed-batch strategy the concentration of inhibitory compounds remains low at the start of the fermentation, allowing in situ adaptation of the fermenting microorganism to inhibitors and permitting the fermentation of slurries at 12% DM, even without laccase treatment.

During the HYBRID design, a large fraction of the total amount of both glucose and xylose that are to be fermented to ethanol are present from the start of the fermentation, whereas during SSCF the glucose is slowly being released from the fibers throughout the process, hence limiting the fermentation rate.

In this study, although butyric acid accumulation was not observed in R1 after initiation of the fermentation, the butyrate synthesis genes were highly up-regulated from the start of the fermentation.

This study was designed to evaluate effects of increasing doses of a blend of essential oils (EO; oregano, cinnamon, thyme, orange peel) on in vitro rumen fermentation in rumen liquor from dairy cows and fattening bulls, as influenced by acidity at the start of the fermentation.