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fermentation
Conversion of lignins contained in solid parts of Rkatsiteli grapes (crests, seeds, and skin) during alcoholic fermentation by wine yeast in Reader's medium was studied.
      
We found that lignins from solid parts of grapes are partially decomposed during alcoholic fermentation, which releases low-molecular-weight aromatic compounds into the medium.
      
A peculiar feature of lignin decomposition during alcoholic fermentation is the formation of reduction products.
      
Use of yeast fermentation waste as a biomodifier of concrete (Review)
      
The composition and properties of molasses-containing yeast fermentation waste used as a plasticizer and structural biological additive to concrete mixtures are reviewed.
      
The basic principles of the effects of organic and inorganic components of yeast fermentation waste on the properties of the bonding system are analyzed.
      
This strain is intended for solid-phase fermentation and enrichment with protein of cellulose-containing waste of plant cultivation.
      
The components, M1-2and S1-5, were isolated from fermentation broth and identified by HPTLC and HPLC (the results obtained using the two methods correlate well with each other).
      
Biosynthesis of Pectinase by Fungi of the Genera Bjerkanderaand Coriolusduring Solid-Phase Fermentation
      
The use of sucrose in the inoculum medium allowed us to increase the concentration of roquefortine during fermentation to 90 mg/l.
      
Effects of iron compounds on methanogenic fermentation in water polluted with fatty acids were studied.
      
A positive effect of iron on the methanogenic fermentation of fats and their degradation products-long-chain fatty acids-in aqueous media was demonstrated.
      
The composition of fermentation media and conditions for submerged cultivation of the producer were optimized.
      
thuringiensis β-exotoxin (BET) in the course of industrial fermentation (a stage in the production of the entomocidal biopreparation bitoxibacillin) has been studied.
      
was carried out during solid-state and submerged fermentation using different carbon sources and crude enzymes were characterized.
      
Fungal Decomposition of Oat Straw during Liquid and Solid-State Fermentation
      
In contrast, during solid-state straw fermentation, white rot fungi consumed up to 75% of cellulose and 55% of lignin in 83 days (C.
      
Carbon dioxide-monitored solid-state fermentation of oat straw by the coculture of filamentous fungi was successfully performed in an aerated bench-scale reactor.
      
Specific Features of Fermentation of D-Xylose and D-Glucose by Xylose-Assimilating Yeasts
      
Studies aimed at the development of efficient biocatalysts for champagnizing wines using bottle fermentation (methode champenoise) and tank processing (bulk, or Charmat process) based on the use of immobilized yeast cells are described.
      
 

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