Fermentative Production Methods

Multi-strain volatile profiling of pathogenic and commensal cutaneous bacteria

“…The final phase of the bacterial growth curve is the death phase which is characterised by the net loss of bacterial cells, where the rate of cell death is greater than the rate of cell production due to unsuitable conditions such as exhausted nutrients and lack of oxygen 44 . The death phase of S. aureus cells occurred between 8 and 24 h and was marked by a depletion in aldehyde abundances.…”

“…Abundances of www.nature.com/scientificreports/ pyrazines did not change significantly over 48 h for either species which indicated that no pyrazine compounds were consumed or produced by either bacteria over the course of the experiment. The final phase of the bacterial growth curve is the death phase which is characterised by the net loss of bacterial cells, where the rate of cell death is greater than the rate of cell production due to unsuitable conditions such as exhausted nutrients and lack of oxygen 44 . The death phase of S. aureus cells occurred between 8 and 24 h and was marked by a depletion in aldehyde abundances.…”

Prospects and application of solid-state fermentation in animal feed production – a review

“…The most commonly used microorganisms for SSF are bacteria, fungi, and yeast. Each of them has a peculiar fermentation process; among these three microorganisms, fungi are the most suitable for SSF due to their hyphal growth and physiological, biochemical, and enzymological properties (Kar et al, 2010;Prado et al, 2016). However, bacteria have some advantages over fungi due to their rapid growth, their biomass and their metabolites which can easily be measured.…”

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

“…Easier and the product is easy to recover [32] The difficulty for the passage of oxygen in the liquid medium [33,34] Sterilization facilitates the process and its control [35] Detrimental to fungal growth [36,37] Efficiency in preventing the growth of other microorganisms [38] Homogeneity in culture media and control in temperature and pH [39,40] Better control of physicochemical parameters, more biomass growth in less time [41] Ease in determining biomass by simple filtration or centrifugation [33] It is used for bioremediation of effluents in industries [42] Bacteria, yeasts, and fungi can be used depending on the objective [37] It requires less investment, less energy, and a simple means of fermentation. Better condition of bacterial control [26] It is used on an industrial scale, nutrients, and oxygen dissolve easily in the medium and disperse throughout the bioreactor, so heat and mass increase efficiency [36] Incubation time decrease, better control in the process [43] Have a better performance, reduces costs and is sustainable, making it beneficial for the environment and the economy of production [44]…”

“…There is no uniformity in culture [32] Effective to produce bioactive compounds [46] Slower microorganism's growth [3] Lower demand for water and energy, easy aeration in the medium [33] It is less efficient for the growth of microorganisms that require high water content [47] Most used for agro-industrial waste. Economical and superior enzymatic performance [48] There is less waste of water, simplicity [46] They are much more efficient fermentations; their products are stable and can be easily recovered [36] In submerged fermentation processes, nutrients are used, and some enzymes such as tannase, amylase, and glucoamylases are released, to name a few [37]. It is the most widely used type of fermentation in the industry due to its simplicity, and its final product is easier to recover.…”