The phrase 'time of fermentation' is correct and usable in written English.
It is a phrase used to describe the period of time during which a substance such as wine or cheese ferments and matures. For example, "The time of fermentation for this artisanal cheese variety is two months."
It can be observed that cells in the fermenter start declining after a certain time of fermentation buttressing the attainment of ethanol inhibition and disruption of cell membrane leading to cell death.
Literature available on fermentation of vegetable (Bairagi et al. 2002) and animal wastes (Mondal et al. 2007, 2008) for recycling them as feed stuff indicate that there is scope to improve the fermentation technique towards reducing the time of fermentation for minimizing nutrient degradation rate and improving the quality of fermented products with economic and environmental benefits.
Due to different raw materials, processing condition and time of fermentation as well as different types or levels of proteolytic enzymes, varying degrees of cleavage were presumed.
The optimum conditions were found to be a temperature of 32.4 °C, pH of 4.93 and time of fermentation of 17.24 h.
temperature, pH and time of fermentation of ethanol from sago starch with co-immobilized amyloglucosidase (AMG) and Zymomonas mobilis MTCC 92 by submerged fermentation.
text{Y}_{(Yield)} = frac{{P_{1} - P_{0} }}{{S_{0} - S_{1} }} (1) text{E}_{(productivity)} = frac{{P_{1} }}{t} (2 where P0 = product at time of fermentation start, P1 = product at time of analyzing, S0 = substrate at time of fermentation start, S1 = substrate left at time of analyzing and t = time in hours.
Consequently, chitosan coated beds have more inter-particle diffusional resistance i.e. longer lag phase at early times of fermentation as compare to non-coated at lower flow rate.
Differences in the manufacturing according to initial concentrations of carbon sources, surface/volume ratios, strain of Acetobacter and extended times of fermentation interfere in the final product obtained [ 2, 19].
The capacity for phage to control LAB is aided by the short time frame of fermentation (typically 50 60 h) and the batch nature of the process, both traits that limit the time and volume needed to be treated.
In this work, model used to predict the Rhamnolipid concentration during the time passage of fermentation.
time period of fermentation, % moisture content, inoculum size and pH of the medium.
