What is repeats in fermentation?
Best insight from top research papers
Repeats in fermentation refer to the process of reusing the same batch of microorganisms or cells for multiple fermentation cycles. This technique allows for the production of desired products, such as foreign proteins or ethanol, while reducing costs and fermentation time. In the case of Pichia pastoris, the microorganism can be recycled for more than three times, resulting in high yields of foreign proteins . Similarly, in the production of ethanol, osmotolerant Saccharomyces cerevisiae cells can be immobilized and reused for multiple fermentation cycles, leading to increased ethanol production compared to free cells . Non-Saccharomyces yeast species present during the initial stages of winemaking can also contribute to the complexity of the final wine, and a PCR method has been developed to differentiate strains at the subspecies level . Serial repitching in beer fermentation involves transferring yeast from one batch to the subsequent cycles, resulting in improved fermentation efficiency and shorter fermentation times . Very high gravity repeated-batch fermentation systems have been successfully operated for multiple cycles, achieving high ethanol titres without a decrease in viability levels .
Answers from top 4 papers
More filters
| Papers (4) | Insight |
|---|---|
| The provided paper does not specifically mention the term "repeats" in the context of fermentation. | |
| The provided paper does not mention anything about "repeats" in fermentation. | |
36 Citations | The provided paper does not mention anything about "repeats in fermentation." |
| The provided paper does not mention anything about "repeats" in fermentation. |
Related Questions
DO by fermentation?4 answersFermentation is a process that has been used for centuries to produce various food products, including dairy products. It involves the presence of microorganisms that break down proteins into smaller units called peptides. These peptides have been found to have numerous health benefits, such as antimicrobial, antioxidant, antidiabetic, antihypertensive, and anticancer properties. The characteristics of these peptides, such as the number and types of amino acids, secondary and tertiary structures, net charge, and hydrophobicity ratio, determine their biological functions. In the context of amino acid fermentation, the dissolved oxygen (DO) concentration plays a significant role in the accumulation of amino acids, such as L-isoleucine. Lower DO concentrations have been found to be more desirable for L-isoleucine production. Controlling the DO concentration using a DO-stat feeding strategy has been shown to increase L-isoleucine production. Overall, fermentation processes have a wide range of applications in the production of various food products and bioactive peptides with health benefits.
What is the importance of fermenting?5 answersFermenting is important because it plays a crucial role in food preservation, enhances the nutritional profile of food, improves digestibility, and contributes to desirable organoleptic properties. Fermented foods and beverages have gained popularity due to their beneficial health effects, including reducing the risk of type 2 diabetes, metabolic syndrome, and heart disease, as well as aiding in weight management. Fermentation is an age-old process used for processing various food products, such as meat, fish, dairy, legumes, cereals, fruits, and vegetables, to enhance texture, flavor, aroma, and nutritional value, and to increase shelf life and preservation. Additionally, fermentation contributes to sustainability by reducing food waste and improving food safety through the production of certain substances that protect against pathogens and undesirable bacteria. Fermented foods also have the potential to improve nutritional food security by enriching the nutritional quality of food and reducing food loss.
What is Simple Sequence Repeats?4 answersSimple Sequence Repeats (SSRs) are molecular genetic markers that are powerful tools in genomics studies. They are short DNA sequences consisting of repeated motifs, typically 1-6 base pairs in length. SSRs, also known as microsatellites, are found throughout the genome and are highly variable due to variations in the number of repeat units. They are commonly used in genetic workflows for various applications, including genotyping, genetic diversity analysis, and marker-assisted selection. SSRs can be mined from DNA sequences using specialized algorithms and software tools. The abundance and distribution of SSRs vary among different species and can provide insights into genome structure and evolution. SSRs have been extensively studied in various organisms, including humans, plants, and animals, and have proven to be valuable markers for understanding genetic variation and gene function.
How do repeat elements correlate with virulence?5 answersRepeat elements, such as clustered regularly interspaced short palindromic repeat (CRISPR) arrays and transposable elements (TEs), have been found to correlate with virulence in different pathogens. In the case of Shiga toxin-producing Escherichia coli (STEC) strains, CRISPR spacer contents correlated well with STEC serotypes, and fewer spacers were found in strains with a greater probability of causing outbreaks and disease. In Zymoseptoria tritici, a major locus underlying significant variation in reproductive success and damage caused on wheat cultivars was found to contain a highly dynamic region consisting of multiple families of TEs. In Helicobacter pylori, a small RNA regulator named NikS was found to post-transcriptionally repress multiple major pathogenicity factors, and its expression was affected by a variable thymine (T) stretch in its promoter. These findings suggest that repeat elements play a role in the regulation of virulence genes and the evolvability of pathogens.
How is grains fermented?5 answersGrains can be fermented using various methods. One method involves inoculating yeast and lactic acid bacteria to grains and fermenting them at a high temperature for a specific duration. This is followed by a low temperature static fermentation step and a cryogenic static fermentation step. Another method involves mixing different types of flour, sugar, water, bread improver, yeast, and lactobacillus leavening agent, and fermenting the dough at specific temperatures and humidity levels. A different approach involves soaking grain raw materials, performing steaming, and fermentation, followed by grinding and homogenization with water to obtain a rice milk mixture. This mixture is then mixed with auxiliary materials, treated with a colloid mill, sterilized, and filled to obtain a grain fermented beverage. Yet another method involves smashing grains, cooking them with water, adding an enzymic preparation for saccharification, separating the grain juice, inoculating with yeast and lactic acid bacteria, and flavoring the fermentation liquor. Finally, a method involves preparing a fermented polymicrobial culture fluid, preparing a complex natural extract, softening grains, and spraying the culture fluid and extract onto the softened grains.
How the fermentation media influence fermentation?5 answersFermentation media play a crucial role in influencing the fermentation process. The components of the media, such as carbon and nitrogen sources, water, minerals, growth factors, precursors, and antifoams, all contribute to the success of microbial fermentation. For example, the use of soybean oil as a carbon source in the fermentation medium for Nemadectin production improves thallus synthesis, biomass accumulation, and product yield. Additionally, the inclusion of tween80 and antifoaming agents in the kasugamycin fermentation medium reduces foam generation, improves oxygen transmission efficiency, and enhances fermentation output. The medium composition also affects the isotopic parameters of fermentation products, which can be used to characterize carbohydrate precursors. The presence of nutrients in natural and synthetic media can accelerate bioconversion without introducing undesirable isotopic effects. Overall, the design and optimization of fermentation media are critical for achieving successful and efficient fermentation processes.