The fermentation of glucose was carried out in a reaction system with continuous circulation through the NMR sample tube. The intracellular pH and the levels of some phosphorylated compounds were the levels of some phosphorylated compounds were noninvasively monitored by 31P NMR while glucose, ...
succinic acid). These compounds listed can act as main precursors in a series of chemical reactions during roasting, especially the Maillard Reaction, and generating signature coffee flavor. With the modification of the abundance of these flavor precursors on the green beans, longer fermentation result...
Production of ethanol from thin stillage by metabolically engineered Escherichia coli Thin stillage is a by-product generated in large amounts during the production of ethanol that is rich in carbon sources like glycerol, glucose and maltose... R Gonzalez,P Campbell,M Wong - 《Biotechnology Letters...
Simple sugars such as glucose and some other carbon compounds can be utilized by some bacteria and fungi such as the yeasts in the absence of oxygen in the process termed fermentation. There is no external electron acceptor in this type of metabolism and the oxidation-reduction reaction that rel...
The process by which complex organic compounds, such as glucose, are broken down by the action of enzymes into simpler compounds when no oxygen is present. Fermentation, which results in the production of energy, occurs in the cells of the body, especially muscle cells, and in plants and som...
Also, by this reaction, two molecules of pyruvate are formed that still contain most of the energy the original glucose molecule held. This step occurs in both, aerobic as well as anaerobic respiration. Fermentation Reaction: Aerobic metabolism cannot take place in the absence of oxygen. Hence,...
The effect of glucose concentration on L-valine fermentation by Brevibacterium flavum was studied.The results showed that the initial of 3.5-4.5% and adding glucose constantly after 16 hours and keeping 1.2 to 1.5% of glucose in the fermentation march could produce L-valine 3.3-3.5%.关键词: L...
We can see from the results that, over time, all of the sugars decrease while the alcohol content grows. As the first plot indicates, all of the glucose has been consumed after 90 hours. We can also see that this fast glucose consumption corresponds to the initial increase in temperature....
liquid-gas equilibrium) as well as dissolution reaction kinetics of the leaching process were monitored during the tests. Based on experimental observations (Supplementary Information), different variables, in terms of concentrations, were accounted in the model: 10 soluble substrates (glucose\(S_{su}...
of glucose. It should be noted that most forms of fermentation besideshomolactic fermentationproduce gas, commonly CO2and/or hydrogen gas. Many of these different types of fermentation pathways are also used in food production and each results in the production of different organic acids, ...