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Yeast need a reliable source of nitrogen in forms that they can assimilate in order to successfully complete fermentation. Yeast assimilable nitrogen or YAN is the combination of free amino nitrogen (FAN), ammonia (NH 3) and ammonium (NH 4 +) that is available for a yeast, e.g. the wine yeast Saccharomyces cerevisiae, to use during fermentation.
The Monod equation is a mathematical model for the growth of microorganisms. It is named for Jacques Monod (1910–1976, a French biochemist, Nobel Prize in Physiology or Medicine in 1965), who proposed using an equation of this form to relate microbial growth rates in an aqueous environment to the concentration of a limiting nutrient.
Despite the bactericidal effects of ethanol, acidifying effects of fermentation, and low oxygen conditions of industrial alcohol production, bacteria that undergo lactic acid fermentation can contaminate such facilities because lactic acid has a low pKa of 3.86 to avoid decoupling the pH membrane gradient that supports regulated transport.
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
Abakaliki rice dish is an everyday food in Ebonyi State and across Nigeria and is traditionally served as jollof rice. [11] The Abakaliki rice dish is also served as white rice and stew. The stew can be a fresh or canned tomato stew, or a vegetable sauce of tomato, fresh pepper, onions, seasonings, meat, spices, pumpkin, crayfish, vegetable oil ...
The fabrication process involves boiling, cleaning and then packing away to ferment. This fermentation process gives it a pungent smell. Salt can be added to the finished product to facilitate storage life. This condiment is traditionally sold in balls or patties that can be kept for several months at a time in the case of the best quality.
Therefore, solid state fermentation enables the optimal development of filamentous fungi, allowing the mycelium to spread on the surface of solid compounds among which air can flow. Solid state fermentation uses culture substrates with low water levels (reduced water activity), which is particularly appropriate for mould.
Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, [4] a state in southwestern Nigeria. [1] Ofada rice is grown on free-draining soil where the water table is permanently below the root of the ...