Nov 1, 2023 · Hydrogen sulfide, dimethyl sulfide and methyl mercaptan are common sulfur compounds in fermented dairy products originating mainly from the metabolism of cysteine and methionine ( Domingos, et al., 2019) and are related to the odor of potato, garlic or ripe cheese.
Nov 1, 2015 · This article discusses many of the problems that can arise related to large-scale industrial fermentation vessels (that is, those with a capacity up to 1 million gal) that are increasingly being used for industrial bioprocesses. It also presents recommendations for appropriate CIP and sterilization design for large-scale systems.
Mar 9, 2023 · Controlled anaerobic, or oxygen-free, digestion of animal manure is a way to treat manure to prevent foul odor production while generating a usable energy product. Under the right conditions, liquid manure will break down into biogas and a low-odor effluent. Biogas can be burned to produce heat, electricity, or both the anaerobically-digested
Jun 26, 2022 · In the production of fermented foods and beverages, different types of microorganisms, such as bacteria, yeast and mold, have been used to modify the chemical composition, resulting in changes in taste, smell, color and nutrients.
Apr 22, 2021 · Background. The gut fermentation syndrome (GFS), also known as the endogenous alcohol fermentation syndrome or auto brewery syndrome, is a rare and underdiagnosed medical condition where consumed carbohydrates are converted to alcohol by the microbiota in the gastrointestinal or urinary tract. The symptoms of GFS can have severe impact on
Oct 26, 2020 · Probiotic bacteria have been associated with a unique production of aroma compounds in fermented foods but rapid for discriminating between foods containing probiotic, moderately probiotic, or non-probiotic bacteria remain aloof. An electronic nose (e-nose) is a high-sensitivity instrument capable of non-invasive volatile measurements of foods. In our study, we applied the e-nose to
Pet waste disposal is a problem. Bokashi Cycle allows you to reduce the risk of contaminating groundwater, turn pet waste into something useful, and feel good about keeping this waste out of the landfill and garbage can. Cats, dogs, and other domesticated animals generate a very large amount of daily waste. Most pet owners are responsible, pick
Sustainability of Agricultural and Rural Waste Management. Dr. Salah M. El-Haggar PE, PhD, in Sustainable Industrial Design and Waste Management, 2007 Composting. Composting is the aerobic fermentation process of organic waste by the action of aerobic bacteria under controlled conditions such as pH, air, moisture content, particle size, C: N ratio, etc. Composting is one of the better known
Abstract. Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study were to identify the odor-active compounds in AFB and elucidate the contribution of these to the overall aroma and worty character of the beer.
Nov 30, 2023 · However, the effects of Lactobacillus-driven feed fermentation on the emission of odors from pig feces are unclear. Here, we evaluated how feed fermentation by Lactobacillus affects the concentration of odor molecules in feces (CO 2, NH 3, H 2 S
Apr 1, 2024 · The tea extract fermented with one individual microorganism usually had a unique musty, herbal, woody, floral, or citrus odor, while fermentation with multiple microorganisms may have unexpected odors (Chen et al., 2021, Rigling et al., 2021). In addition to the odor, the taste of tea beverage was also important.
Dec 1, 2022 · During this fermentation process, aldehydes, the main off-flavor contributors, were decreased and some pleasant aroma components were created, imparting the finished product an almond- and nutty-like smell (Nedele et al., 2021, 2022b). Therefore, it can be expected that the edible basidiomycetes are likely to be a promising strain for flavor
Feb 15, 2024 · Furthermore, VFAs is the chief odor generating amalgam during livestock and poultry fermentation. Awasthi et al. (2019) and Zheng et al. (2022) reported that VFAs have low olfactory thresholds (0.1–50 ppm), indicating that low concentrations produce strong odors.
Another familiar fermentation process is alcohol fermentation, which produces ethanol. The ethanol fermentation reaction is shown in Figure 8.17 . In the first reaction, the enzyme pyruvate decarboxylase removes a carboxyl group from pyruvate, releasing CO 2 gas while producing the two-carbon molecule acetaldehyde.
Dec 11, 2015 · Table 6 Gas chromatographic retention data, olfactory description, and chemical identity, flavor dilution factor and odor active values for each compound in the fermentation samples obtained under
