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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.
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.
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.
Fermentation begins once the growth medium is inoculated with the organism of interest. Growth of the inoculum does not occur immediately. This is the period of adaptation, called the lag phase. [7] Following the lag phase, the rate of growth of the organism steadily increases, for a certain period—this period is the log or exponential phase. [7]
However, under substrate inhibiting effects where two of the same substrate molecules bind to the active sites and inhibitory sites, the reaction rate will reach a peak value before decreasing. The reaction rate will either decrease to zero under complete inhibition, or it will decrease to a non-zero asymptote during partial inhibition. [3]
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).
Prior to Pasteur's research on fermentation, there existed some preliminary competing notions of it. One scientist who had a substantial degree of influence on the theory of fermentation was Justus von Liebig. Liebig believed that fermentation was largely a process of decomposition as a consequence of the exposure of yeast to air and water. [4]
Precision agriculture (PA) is a management strategy that gathers, processes and analyzes temporal, spatial and individual plant and animal data and combines it with other information to support management decisions according to estimated variability for improved resource use efficiency, productivity, quality, profitability and sustainability of ...