108 Sentences With "fermenters" | Random Sentence Generator

We pump everything from the mash tank to the fermenters.

We then "pitch" that liquid into the fermenters, which starts the action.

He puts the waste into bio fermenters in order to distill biogas (methane), and organic fertilizer.

These elements make their way into the spirits themselves, thanks to Far North's open fermenters that rest under open windows.

The photos showed enormous fermenters for growing microbes, as well as spray dryers that can turn bacterial spores into a powder fine enough to be inhaled.

Also, colonic fermenters typically have a proportionally longer large intestine than small intestine, whereas cecal fermenters have a considerably enlarged cecum compared to the rest of the digestive tract.

The ability to process food more rapidly than foregut fermenters gives hindgut fermenters an advantage at very large body size, as they are able to accommodate significantly larger food intakes. The largest extant and prehistoric megaherbivores, elephants and indricotheres (a type of rhino), respectively, have been hindgut fermenters. Study of the rates of evolution of larger maximum body mass in different terrestrial mammalian groups has shown that the fastest growth in body mass over time occurred in hindgut fermenters (perissodactyls, rodents and proboscids).

Hindgut fermenters are subdivided into two groups based on the relative size of various digestive organs in relationship to the rest of the system: colonic fermenters tend to be larger species such as horses, and cecal fermenters are smaller animals such as rabbits and rodents.Grant, Kerrin Adaptations in Herbivore Nutrition, July 30, 2010. Lafebervet.com. Retrieved on 2017-10-16. However, in spite of the terminology, colonic fermenters such as horses make extensive use of the cecum to break down cellulose.

Monogastric herbivores which can digest cellulose nearly as well as ruminants are called hindgut fermenters, while ruminants are called foregut fermenters.Hindgut versus Foregut Fermenters These are subdivided into two groups based on the relative size of various digestive organs in relationship to the rest of the system: colonic fermenters tend to be larger species such as horses and rhinos, and cecal fermenters are smaller animals such as rabbits and rodents.Grant, Kerrin. Adaptations in Herbivore Nutrition, July 30, 2010 Great apes derive significant amounts of phytanic acid from the hindgut fermentation of plant materials.

All perissodactyls are hindgut fermenters. In contrast to ruminants, hindgut fermenters store digested food that has left the stomach in an enlarged cecum, where the food is digested by bacteria. No gallbladder is present. The stomach of perissodactyls is simply built, while the cecum accommodates up to in horses.

Hamsters are hindgut fermenters and eat their own feces (coprophagy) to recover nutrients digested in the hind-gut, but not absorbed.

He also designed and built the first wireless wine fermentation network, comprising 152 fermenters, and donated the system worth US$3.5 million to the UC Davis winery.

During fermentation of the sugar, acid is formed and the pH of the medium drops, changing the color of the pH indicator. Different formulations use different indicators; neutral red is often used. For example, lactose fermenters turn a deep red when this pH indicator is used. Those bacteria unable to ferment lactose, often referred to as nonlactose fermenters, or NLFs for short, use the peptone in the medium.

Hindgut fermenters generally have a cecum and large intestine that are much larger and more complex than those of a foregut or midgut fermenter. Research on small cecum fermenters such as flying squirrels, rabbits and lemurs has revealed these mammals to have a GI tract about 10-13 times the length of their body. This is due to the high intake of fiber and other hard to digest compounds that are characteristic to the diet of monogastric herbivores. Unlike in foregut fermenters, the cecum is located after the stomach and small intestine in monogastric animals, which limits the amount of further digestion or absorption that can occur after the food is fermented.

The microbial fermentation occurs in the digestive organs that follow the small intestine: the large intestine and cecum. Examples of hindgut fermenters include proboscideans and large odd-toed ungulates such as horses and rhinos, as well as small animals such as rodents, rabbits and koalas. In contrast, foregut fermentation is the form of cellulose digestion seen in ruminants such as cattle which have a four-chambered stomach,Hindgut versus Foregut Fermenters. Vcebiology.edublogs.org (2011-04-30).

Unpasteurised whole milk is warmed to . Cultivated fermenters, made at the abbey, are added. This is then left to coagulate for about 90 minutes. The natural rennet is added to obtain the solids.

A study by Alabi et al. examined raceways, photobioreactors and anaerobic fermenters to make biofuels from algae and found that photobioreactors are too expensive to make biofuels. Raceways might be cost-effective in warm climates with very low labor costs, and fermenters may become cost-effective subsequent to significant process improvements. The group found that capital cost, labor cost and operational costs (fertilizer, electricity, etc.) by themselves are too high for algae biofuels to be cost-competitive with conventional fuels.

The company distributed the beer itself in the early 1980s, struggling with financial and marketing problems. A 1982 article in the San Francisco Chronicle highlighting the brewery, as well as having its beer sold in prominent restaurants such as Berkeley's Chez Panisse, helped establish a market for Sierra Nevada's beer. By 1987, the brewery was distributing to seven states and production had reached per year, causing the company to pursue building a new brewery. In 1988, the brewery moved into a 100-barrel brewhouse, with four open fermenters, and eleven secondary fermenters.

The Elk Rapids production site is a 30-barrel brewhouse. The site has 21 fermenters and 6 bright tanks. Short's beer is brewed with natural ingredients and is unfiltered. Every bottled product and some kegs are flash pasteurized.

Fermentation uses a British top-fermenting yeast in open fermenters to create balanced and fruity flavored ales with a crisp finish. Sea Dog claims to be one of the few craft breweries in New England brewing both traditional ales and lagers.

These microbes are found in the digestive organs of living creatures and can act as protective agents that strengthen the immune system. Hindgut fermenters do have the ability to expel their microflora, which is useful during the acts of hibernation, estivation and torpor.

Breconshire Brewery was established when the beer distribution company C.H. Marlow decided to expand into beer production. Marlow established the brewery in a part of their warehouse in Brecon. The brewery's copper, mash tun, lauter tun and fermenters came thirdhand from Pembrokeshire Brewery.

Like ruminants, some pseudoruminants may use foregut fermentation to break down cellulose in fibrous plant species (while most others are hindgut fermenters with a large cecum). But they have three-chambered stomachs (while others are monogastric) as opposed to ruminant stomachs which have four compartments.

It includes strict anaerobes including members of the Chloroflexi phylum, "Ca. Atribacteria", sulfate-reducing bacteria, and fermenters, methanogens and methanotrophs in the Archaea. Fungi are less diverse than in abyssal plains, mainly including Ascomycota and yeasts. Viruses in the Inoviridae, Siphoviridae and Lipothrixviridae families have been identified.

In the 1980s it was still called "the new ale cellar". In it, ale was still fermented in tall open wooden fermenters made of California redwood and then aged in wooden storage tanks. It was virtually a microbrewery inside the main plant.American Brewer, Fall 2010, p.

S. putrefaciens are non-lactose fermenters on MacConkey agar. As with all Shewanella, this organism produces hydrogen sulfide on TSI.Manual of Clinical Microbiology, 10th Edition. Although it is very rare for it to act as a human pathogen, there have been cases of infections and bacteremia caused by S. putrefaciens.

The plant remained on standby to produce "highly classified material" and in February 1947 four areas of the plant were declared restricted. On April 30, 1947 demilitarization of the Vigo Plant began; this allowed prospective buyers to inspect the site. Even with the earlier equipment removal, the fermenters remained behind.Guillemin, Jeanne.

Equines are monogastric hindgut fermenters. They prefer to eat grasses and sedges, but may also consume bark, leaves, buds, fruits, and roots if their favored foods are scarce, particularly asses. Compared to ruminants, equines have a simpler and less efficient digestive system. Nevertheless, they can subsist on lower-quality vegetation.

The animals are nocturnal. They are omnivorous, and feed on vegetation and small animals, especially insects. They have a particular taste for palm nuts. Like many related rodents that are hind gut fermenters, they are coprophagous, voiding soft fecal pellets of semidigested food that they eat directly from the anus.

Larry Bell incorporated The Kalamazoo Brewing Company, Inc., in 1983 as a homebrewing supply shop in Kalamazoo, Michigan. In September 1985, the company began to sell its own beer, brewed in a soup kettle and fermented in open fermenters covered with plastic wrap. The company produced 135 barrels in its first year.

While foregut fermentation is generally considered more efficient, and monogastric animals cannot digest cellulose as efficiently as ruminants, hindgut fermentation allows animals to consume small amounts of low-quality forage all day long and thus survive in conditions where ruminants might not be able to obtain nutrition adequate for their needs. Hindgut fermenters are able to extract more nutrition out of small quantities of feed. The large hind-gut fermenters are bulk feeders: they ingest large quantities of low- nutrient food, which they process more rapidly than would be possible for a similarly sized foregut fermenter. The main food in that category is grass, and grassland grazers move over long distances to take advantage of the growth phases of grass in different regions.

12–20 million hectares of soybeans are inoculated annually. The technology to produce these inoculants are microbial fermenters. An ideal inoculant includes some of the following aspects; maximum efficacy, ease of use, compatibility, high rhizobial concentration, long shelf-life, usefulness under varying field conditions, and survivability. These inoculants may foster success in legume cultivation.

Because cellulose molecules bind strongly to each other, cellulolysis is relatively difficult compared to the breakdown of other polysaccharides such as starch. Most mammals have only very limited ability to digest dietary fibres like cellulose by themselves. In many herbivorous animals such as ruminants like cattle and sheep and hindgut fermenters like horses, cellulases are produced by symbiotic bacteria.

The following year, Cakebread produced three Cabernets for '78 vintage: JTL1, Napa Valley, and Lot 2. In 1979, Bruce Cakebread joined the family business as a full-time winemaker after graduating from the University of California, Davis. That year, five fermenters were installed outside the front barn. Cakebread Cellars front entrance The 1980s saw significant growth at Cakebread Cellars.

Berger, Dan, Wines and Vines (October 1989). Bob Thompson: wine writer of the year On the subject of Pinot noir, Thompson has stated, "Even where it prospers, [Pinot noir] needs to be coaxed, wheedled, flattered, cajoled, cursed and (or) prayed over almost ounce by ounce through a series of crises that starts at the fermenters and lasts beyond bottling".

Rabbits are hindgut fermenters and therefore have an enlarged cecum. This allows a rabbit to digest, via fermentation, what it otherwise would not be able to metabolically process. After a rabbit ingests food, the food travels down the esophagus and through a small valve called the cardia. In rabbits, this valve is very well pronounced and makes the rabbit incapable of vomiting.

Xu, Han, Xiaoling Miao, and Qingyu Wu. "High quality biodiesel production from a microalga Chlorella protothecoides by heterotrophic growth in fermenters." Journal of Biotechnology 126.4 (2006): 499-507.Shi, Xian-Ming; Liu, Hui-Jun; Zhang, Xue- Wu and Feng Chen "Production of biomass and lutein by Chlorella protothecoides at various glucose concentrations in heterotrophic cultures." Process biochemistry 34.4 (1999): 341-347.

Non-fermenters (also non-fermenting bacteria) are a taxonomically heterogeneous group of bacteria of the division Proteobacteria that cannot catabolize glucose, and are thus unable to ferment. This does not necessarily exclude that species can catabolize other sugars or have anaerobiosis like fermenting bacteria. The coccoid or bacillary bacteria can be found in soil or wet areas. They are non-sporulating bacteria and Gram-negative.

Fermenters at Bio Base Europe with volumes of 100L, 4500L and 15000L. Bio Base Europe Pilot Plant is a pilot test facility for the biobased economy, built with the aim to close the gap between scientific feasibility and industrial application. It operates from kg to ton scale. The pilot plant hosts a range of process equipment to scale up biobased processes to industrial scale.

The energy density of lactic acid is per 100 g. Some beers (sour beer) purposely contain lactic acid, one such type being Belgian lambics. Most commonly, this is produced naturally by various strains of bacteria. These bacteria ferment sugars into acids, unlike the yeast that ferment sugar into ethanol. After cooling the wort, yeast and bacteria are allowed to “fall” into the open fermenters.

Short's Brewing Company was registered as a business in 2002 with the State of Michigan by 22-year-old Joe Short. In 2003, a 100-year-old empty hardware store in Bellaire, Michigan was refurbished for use as a brewpub. The pub opened on April 26, 2004, initially housing a seven barrel brewing system utilizing five fermenters and five serving tanks. First year production totaled 178 barrels.

Peat is a fossil fuel traditionally used in Scotland to dry malted barley before distillation. It imparts a distinct smoky flavor to whisky. Barley strains, cultivated in Haryana and Punjab, produce smaller grains with more flavors. The manufacturing process involves the use of six 10,000-litre stainless steel fermenters, two unique conical 5,000-litre copper Pot stills with copper condensers and new and used ex-Bourbon barrels.

Eppendorf develops, produces and sells devices, consumables and services for laboratories. The liquid handling line includes products such as manual and electronic micropipettes, automated pipetting systems, and milliliter pipette controllers. The cell handling line includes products such as fermenters and bioreactors and cell culture supplies. The sample handling line includes products such as centrifuges and related accessories, PCR equipment, laboratory freezers, and reagent tubes.

In 2000, Poor Henry's ceased operations. Certo repurchased the brand and bottling operation in 2002. In 2007, the brewery reopened as a pizza-centric brewpub in the former Firehouse Farmers Market in the Cedar Park neighborhood in West Philadelphia. The facility features a 10-barrel brewing system, four fermenters and six lagering tanks, and produces about 1,000 barrels per year, with capacity for 1,200.

Also, no mechanized pumps are used. Clos de la Tech combines these old techniques with high tech monitoring and measures to optimize the conditions for the crops and to handle grapes and wine as gently as possible. Clos de la Tech's Pinot Noirs have been rated up to 96 points by Wine Enthusiast Magazine. As winemaker, Rodgers invented a patented wine press and computer monitored fermenters.

The diagnosis of shigellosis is made by isolating the organism from diarrheal fecal sample cultures. Shigella species are negative for motility and are generally not lactose fermenters, but S. sonnei can ferment lactose. They typically do not produce gas from carbohydrates (with the exception of certain strains of S. flexneri) and tend to be overall biochemically inert. Shigella should also be urea hydrolysis negative.

After repeal, Edward A. Schmidt implemented a program to expand and modernize the Schmidt's plant. Extensive modernization and expansion was carried out, and new large capacity buildings and equipment were added. A new ale fermenting and storage cellar was built that was separate from the facilities used for lager beer production. It was equipped with open fermenters and storage tanks made of California redwood.

Attempts to stockpile botulinum toxin proved unsuccessful. Seiichi Endo - one of the members tasked with acquiring botulinum toxin - collected soil samples from the Ishikari River, and attempted to produce the toxin using three 10,000 litre capacity fermenters. In total, around 50 batches of 9,000 litres of a crude broth were produced – however, the cult did not attempt to purify the broth (which mostly would have consisted of bacterial cultivation media; one member even fell into one of the fermenters and nearly drowned, but otherwise suffered no ill effects). Despite mouse bioassays run by Tomomasu Nakagawa (another cult member assisting Endo) returning no toxic effects, in April 1990 the crude broth was loaded into three trucks equipped with custom spray devices, which was to be sprayed at two US naval bases, Narita airport, the Diet building, the Imperial Palace, and the headquarters of a rival religious group.

In addition to mammals, several insects are also hindgut fermenters, the best studied of which are the termites, which are characterised by an enlarged "paunch" of the hindgut that also houses the bulk of the gut microbiota. Digestion of wood particles in lower termites is accomplished inside the phagosomes of gut flagellates, but in the flagellate- free higher termites, this appears to be accomplished by fibre-associated bacteria.

Similar to saccharolytic species, N. flavescens strains are capable of producing polysaccharides from sucrose and are colistin-susceptible. This bacteria is also catalase and oxidase positive. It is not capable of acid-production from glucose, maltose, fructose, sucrose, mannose, or lactose, in contrast to meningococcus, which are active- fermenters. Furthermore, fundamental differences between these two species are again shown, as serological testing reveals N. flavescens' lack of cross- agglutination.

Metagenomic approaches to the analysis of complex microbial communities allow the targeted screening of enzymes with industrial applications in biofuel production, such as glycoside hydrolases. Furthermore, knowledge of how these microbial communities function is required to control them, and metagenomics is a key tool in their understanding. Metagenomic approaches allow comparative analyses between convergent microbial systems like biogas fermenters or insect herbivores such as the fungus garden of the leafcutter ants.

Proteus species do not usually ferment lactose, but have shown to be capable glucose fermenters depending on the species in a triple sugar iron (TSI) test. Since it belongs to the order Enterobacterales, general characters are applied on this genus. It is oxidase- negative but catalase- and nitrate-positive. Specific tests include positive urease (which is the fundamental test to differentiate Proteus from Salmonella) and phenylalanine deaminase tests.

The "Splinter" series of beers are barrel-aged and (prior to completion of the Splinter Cellar) were produced on a very limited basis. In mid-2016 Tröegs completed its Splinter Cellar expansion, an addition on the northeast side of the facility. This contains three 20-foot tall wooden fermenters ("foeders") imported from Italy. The addition features a glass exterior, allowing a full view of the foeders from the outside.

With many different styles of mead possible, there are many different processes employed, although many producers will use techniques recognisable from wine-making. One such example is to rack the product into a second container, once fermentation slows down significantly. these are known as primary and secondary fermentation, respectively. Some larger commercial fermenters are designed to allow both primary and secondary fermentation to happen inside of the same vessel.

The equids, like other perissodactyls, are hindgut fermenters. They have evolved specialized teeth that cut and shear tough plant matter to accommodate their fibrous diet. Their seemingly inefficient digestion strategy is a result of their size at the time of its evolution, as they would have already had to be relatively large mammals to be supported on such a strategy. The family became relatively diverse during the Miocene, with many new species appearing.

The Marble Arch Inn, home of the Marble Brewery The Marble Brewery is a microbrewery in Manchester, England which makes cask ale from organic and vegetarian ingredients. The original brewery consisted of a five-barrel plant, designed and installed by Brendan Dobbin, former proprietor of the West Coast Brewing Company. The copper and hot liquor tank were situated in the back of the Marble Arch pub behind glass observation windows. The fermenters and conditioning tanks were in the cellars.

Foregut fermenters use bacteria to detoxify plant compounds before reaching the intestine, where toxins can be absorbed. Foregut fermentation is also associated with higher protein extraction and efficient digestion of fiber; it is the dominant form of digestions in diverse herbivore taxa, including most Artiodactyla (e.g., deer, cattle, antelope), sloths, and kangaroos. In contrast, lower diversity howler monkeys in the New World rely on hindgut fermentation – occurring lower in the colon or cecum – much like horses and elephants.

Among terrestrial mammals, the fastest rates of increase of body mass0.259 vs. time (in Ma) occurred in perissodactyls (a slope of 2.1), followed by rodents (1.2) and proboscids (1.1), all of which are hindgut fermenters. The rate of increase for artiodactyls (0.74) was about a third that of perissodactyls. The rate for carnivorans (0.65) was slightly lower yet, while primates, perhaps constrained by their arboreal habits, had the lowest rate (0.39) among the mammalian groups studied.

All ales are top fermented in enclosed square fermenters using the historic Joseph Holt yeast strain, while lagers are fermented and conditioned in modern cylindroconical vessels. Joseph Holt have their own borehole on the brewery site to abstract brewing liquor (water) and are one of only a handful of brewers in the UK still to rack into 36 gallon casks, as well as hogsheads, the largest barrel size, carrying 432 pints () and weighing roughly when full.

The simplest approach is the redesign of the well-known glass fermenters, which are state of the art in many biotechnological research and production facilities worldwide. The moss reactor for example shows a standard glass vessel, which is externally supplied with light. The existing head nozzles are used for sensor installation and for gas exchange. This type is quite common in laboratory scale, but it has never been established in bigger scale, due to its limited vessel size.

Founded in April 2010 in Iligan City by Paul C. Stuart del Rosario, started as a small brewing company which supplies pubs and restaurants all over the country. In 2016, Greengold Gourmet Foods Inc., the makers of the famed Suka Pinakurat joined in with the intent of scaling up the business to meet a growing demand. The new team fabricated its own 5HL brewery with 8 700 litre fermenters. IN 2017, FAT PAULY’S opened its first taproom in Palao, Iligan City.

Flying Bison Brewing Company is a brewery in Buffalo, New York, USA. The brewery incorporated in 1995, opened for business in 2000, was started by two majority partners, Phil Internicola and Tim Herzog, along with 25 individual investors. The brewery began operations as a 20-barrel facility. In early 2004, it installed a full bottling line and upgraded its production capacity by adding a 40 barrel fermenter. The brewery has since expanded by more than 200% adding 4 more 40 barrel fermenters.

Boza is produced in the Balkans and most of the Turkic regions, but not always using millet. The flavour varies according to the cereal which is used. Measuring boza samples made from maize, wheat, and rice flours, researchers determined an average of 12.3% total sugar, 1.06% protein, and 0.07% fat. Boza spoils if not kept in a cool place, therefore boza fermenters in Turkey did not sell boza during the hot summer traditionally, instead selling alternative beverages such as grape juice or lemonade.

For single malt whisky and rye, TLDC uses two 2,200 litre stainless steel fermenters from Christian CARL. TLDC uses organic grains and traditional London yeast varieties such as Whitbread B and Young's which are propagated as a liquid yeast slurry by Surebrew. Both were used for early-stage fermentation trails by Rook in December 2013.London's first whisky distillery for a century Rum production began in early 2017 and used 600ltr ex-wine barrels converted to fermentation vessels by company founder Darren Rook.

186 advocates assert that horses range 5–10 times as far as cattle to find forage, finding it in more inaccessible areas. In addition, horses are "hindgut fermenters", meaning that they digest nutrients by means of the cecum rather than by a multi- chambered stomach.Budiansky, p. 29 While this means that they extract less energy from a given amount of forage, it also means that they can digest food faster and make up the difference in efficiency by increasing their consumption rate.

Beer preparation at the brewery The capacity of the brewing system is 500 liters per batch, with annual production averaging a total of 500 hectoliters. The equipment includes converted dairy tanks used as fermenters. De Molen's beer is bottled by hand at the brewery, in capped 335ml and corked-and-caged 750ml bottles with a wax finish which are individually numbered. Batches of beer that are considered unsatisfactory are used as the basis of De Molen's distilled 21% ABV Beer Liqueur.

Mammoth Brewing Company was founded in 1995, and is the highest elevation brewery on the West Coast of the United States at over 8,000 feet above sea level. Since 2007, it has been owned by Sean and Joyce Turner. The brewery and tasting room are located at 18 Lake Mary Road, in Mammoth Lakes. In early 2013, they produced 5,300 barrels per year; in May 2013, they added two fermenters and one bright beer tank to increase their capacity to 8,000 barrels a year.

Over the course of 1993, the cult smuggled AK-74 rifles and 5.45mm bullets, and began to prototype rifles based on the AK-74 design. Layout of the Aum Shinrikyo biological weapons facility. Under the oversight of Endo, the biological weapons division of the cult resumed – this time pursuing not only botulinum toxin, but also anthrax, using improved 200-litre drum fermenters at their Kameido facility. Again, the group did not attempt to purify the resulting product, which resembled a foul- smelling brown slurry.

After the lease agreement, and later the sale of the plant, was finalized the company transferred John E. McKeen to the Vigo site in 1948 in preparation for the production of streptomycin. The main objective of Pfizer's Vigo operation in the years after the war was the production of veterinary antibiotics. The large fermenters were used during the period after the war to produce penicillin but afterwards sat dormant for decades. Of the areas at Vigo not utilized by Pfizer, most were left undisturbed.

In 1996 Monsanto (who sold PHB as a copolymer with PHV under the trade name Biopol) bought all patents for making the polymer from ICI/Zeneca. However, Monsanto's rights to Biopol were sold to the American company Metabolix in 2001 and Monsanto's fermenters producing PHB from bacteria were closed down at the start of 2004. Monsanto began to focus on producing PHB from plants instead of bacteria. But now with so much media attention on GM crops, there has been little news of Monsanto's plans for PHB.

In January 2017, Mark Russell assumed the position of Head Brewer. In April 2017, Dock Street Brewing Company expanded with Dock Street Cannery + Lounge, a mixed-use space with a canning line, two fermenters, and a tasting bar with craft cocktails. With the expansion and the addition of the new fermentation tanks, Dock Street's capacity increased by 225%. In October 2019, Dock Street announced that all beers on tap at this location would be experimental, one-off batches under Dock Street West Lead Brewer Edwin Lopez.

The brewery's equipment, much of which was obtained from the original brewhouse of the Brasserie d'Achouffe, is capable of producing 750 liter batch at a time, which is matured in cylindro-conical fermenters and aged for several weeks before being hand bottled and labeled on the premises. Beer is made about once per week, with many of the specialties being produced only once per year. Fantôme's products are available only in corked and capped 750ml bottles of green glass and on tap.The brewery's cylindro-conical fermentation tanks.

Acetogens have the ability to use variety of substrates in an event where another competitor such as a methanogen makes hydrogen gas a limiting substrate. Acetogens can use and convert alcohols, lactates and fatty acids, which are usually restricted to syntrophs, instead of just carbon dioxide and hydrogen. This enables them to take on the roles of important contributors of food chain such as primary fermenters. Acetogens can work together with methanogens, as exemplified by the conversion of carbohydrates by a Methanosarcina barkeri and coculture of A. woodii.

The partially worn molars of middle-aged koalas are optimal for breaking the leaves into small particles, resulting in more efficient stomach digestion and nutrient absorption in the small intestine,Tyndale-Biscoe, p. 231. which digests the eucalyptus leaves to provide most of the animal's energy. A koala sometimes regurgitates the food into the mouth to be chewed a second time. Unlike kangaroos and eucalyptus-eating possums, koalas are hindgut fermenters, and their digestive retention can last for up to 100 hours in the wild, or up to 200 hours in captivity.

An odd-toed ungulate is a mammal with hooves that feature an odd number of toes on the rear feet. Odd-toed ungulates compose the order Perissodactyla (Greek: περισσός, perissós, "uneven", and δάκτυλος, dáktylos, "finger/toe"). The middle toe on each hind hoof is usually larger than its neighbours. Odd-toed ungulates are relatively large grazers and, unlike the ruminant even-toed ungulates (artiodactyls), they have relatively simple stomachs because they are hindgut fermenters, digesting plant cellulose in their intestines rather than in one or more stomach chambers.

The water used in the manufacturing process is transported to the distillery by truck from a well, away, in a pesticide-free agricultural area owned by the company. Malted barley is mashed with water and put into the stainless steel fermenters, which are water-cooled to prevent their temperature from exceeding , as Lactobacillus bacterial growth starts at . The fermentation process lasts six days and uses commercial distillers yeast. The fermented wort is then pumped into a 5,000-litre Indian-made semi-conical wash still, where it undergoes slow distillation for 14 hours.

The distillery's expansion project began in 2015 and resulted in the ability to double production capacity. The expansion project invested $34 million into the Four Roses distillery in Lawrenceburg, and $21 million at the Warehouse & Bottling facility in Cox's Creek. At the distillery, Four Roses added two new buildings and equipment, including a new column and doubler still and more fermenters. With the duplicate column and doubler still, production capacity is scheduled to increase from 4 million to 8 million proof gallons, enough to fill more than 130,000 barrels per year ().

The Warwickshire Beer Company is a microbrewery company based in Cubbington, Warwickshire, England. The company, which is based in the old village bakery, began life in late 1998 after the closure of the Warwickshire Brewery a few miles away in Kenilworth. Much of the brewing equipment is second hand (standard practise in small companies) the hot liquor tanks came from a Scottish and Newcastle brewery, the fermenters are old dairy tanks.Warwickshire Brewery on the local CAMRA website The company started with six barrels but currently have around 26.

The Russians chose to tour Pfizer's main research center in Groton, Connecticut, the Plum Island facilities, including Building 101, and the Vigo Ordnance Plant. The Russians were shown the decrepit military facilities at Vigo, many of which were shuttered, padlocked and in an obvious state of disrepair. When the Russians observed the fermenters, they asserted that it was evidence of a secret, illegal U.S. BW program. Russian reaction to the tours, in general, was not good, and a negative report of their visit followed when they returned to Russia.

Damage from C. tetani infection is generally prevented by administration of a tetanus vaccine consisting of tetanospasmin inactivated by formaldehyde, called tetanus toxoid. This is made commercially by growing large quantities of C. tetani in fermenters, then purifying the toxin and inactivating in 40% formaldehyde for 4-6 weeks. The toxoid is generally coadministered with diphtheria toxoid and some form of pertussis vaccine as DPT vaccine or DTaP. This is given in several doses spaced out over months or years to elicit an immune response that protects the host from the effects of the toxin.

After his retirement in 2005, he was succeeded by Harlen Wheatley. In 2016 Buffalo Trace Distillery announced plans to expand operations with a capital investment of $200 million. In October 2016, during renovations to convert a building to a meeting and event space, workers discovered the foundation of the original 1873 distillery building, which burned down in 1882, along with the remains of fermenters from that same year. The original distillery foundation was left in place after the fire and an expanded distillery building was built as a replacement.

LS9 has a wide array of products that all stem from their specialty ester product family, which pairs a fatty acid (C8-C18) with a series of alcohols (C1-C14). These currently are added to the fermentation vessel, but ultimately will be made in situ. The modifications to their bacteria fermenters will allow the alteration of chain length, branch points and saturation/unsaturation. Their products currently include LS Diesel (Made from fatty acid methyl or ethyl esters (FAME/FAEE) or alkanes), LS Kerosene (made from low chain length FAME) and LS jet fuel.

Located at the original site on Market Street, this location was first named Tennessee Stillhouse after the Chattanooga Whiskey parent company of the same name. The distillery opened in March, 2015, at which point all the blending and bottling for 1816 began. This location makes approximately one barrel of whiskey per week on a 100-gallon system with one cooker, three fermenters, and a Vendome hybrid pot/column still. As the home of the Experimental Single Batch Series and the birthplace of "Tennessee High Malt", the distillery has released eight batches of experimental whiskey since August 2017, most highlighting a high malt style.

The biofuel company Butalco has recently signed a research and development contract with Hohenheim University. The Institute of Fermentation Technology within the Department of Food Science and Biotechnology at Hohenheim University has been concerned with questions on the production of bioethanol for almost 30 years. The focus in recent years has been on the improvement of the material, energy and life cycle assessment of the production of ethanol. Special interest to BUTALCO is the use of the newly built pilot plant, which is equipped with a safety class 1 approved fermentation room with 4 x 1.5 m³ fermenters.

In smaller hindgut fermenters of the order Lagomorpha (rabbits, hares, and pikas), cecotropes formed in the cecum are passed through the large intestine and subsequently reingested to allow another opportunity to absorb nutrients. Cecotropes are surrounded by a layer of mucus which protects them from stomach acid but which does not inhibit nutrient absorption in the small intestine. Coprophagy is also practiced by some rodents, such as the capybara, guinea pig and related species, and by the marsupial common ringtail possum. This process is also beneficial in allowing for restoration of the microflora population, or gut flora.

The move, which is anticipated to take place in three to four years time will improve the brewers operational efficiency and signals Thwaites' continued commitment to brewing quality ales. At the end of 2011, Thwaites installed a new 200k craft brewery within the Star Brewery in Blackburn named 'Crafty Dan'. Featuring three new fermenters, Crafty Dan enables Thwaites to create up to three new beers a week as well as one off brews to mark special events. In 2016, as part of a drive to bring all parts of the business under a single brand, it was renamed Thwaites brewery.

Coprothermobacterales is a new taxonomic order of thermophilic bacteria in the class Coprothermobacteria of the phylum Coprothermobacterota. Its name derives from the type genus of this order, Coprothermobacter, with the ending suffix '-ales', to denote an order. The bacteria of this order have a rod-shaped morphology, do not produce spores, are nonmotile, strictly anaerobic and, being thermophiles, grow at temperature ranges above 35°C and below 70°C, for a pH between 5.0 and 9.4. Moreover, these bacteria are chemoorganotrophs and proteolytic fermenters, which produce acetic acid, H2, and CO2 as main end- products of fermentation.

In Fall 2011 Boulevard began a $3 million expansion of its original brew house at 25th Street and Southwest Boulevard in Kansas City. The expansion required Boulevard to remove six 105-barrel fermenters in order to replace them with eight new 300-barrel fermentation tanks from the Paul Mueller Company of Springfield, Missouri. The expansion allowed the brewery to produce an additional 35,000 barrels of beer a year, increasing capacity by about 20 percent. In order to accommodate the new tanks, the original brew house at 25th Street and Southwest Boulevard needed to be raised about 35 feet.

When it was conceived, the initial plan was for the Vigo Plant to be a production facility for anthrax and botulinum toxin. The 1944 order converting the plant to a BW facility directed that it become a factory capable of producing 275,000 boutlin bombs or one million anthrax bombs per month. The core of the Vigo Plant's BW operation was the anthrax fermenters installed during the renovations in 1944. There were 12 20,000 gallon fermenter tanks at Vigo, the total of 240,000 gallons which made it the largest bacterial mass-production line anywhere in the world at the time.

Two Brothers Brewing Company is an independently owned Illinois-based microbrewery founded by brothers Jim and Jason Ebel in 1996. The brothers brought their knowledge of different brewing styles to the Chicago craft brew market after living in Europe and experiencing the variety of beers available there. Jim and Jason started the business using bulk milk tanks converted into fermenters that were donated to them by their grandfather who was a retired dairy farmer. Two Brothers Brewing has now been in business for over 20 years and has opened multiple locations throughout the Chicago metropolitan area, as well as one in Arizona.

About 80% of the country's wines are produced at the Issyk Winery in Issyk, some east of Almaty. Bought by the Swiss-based Consulting Group in 1996 and recently sold back to local company Dostar, it has gone under considerable changes with the help of Italian-based winery Marcato Vini and an Australian consultant. Major reconstruction has been undertaken, with the importation of "New World" technologies including sweeping arm fermenters, air bag presses, cross flow filtration and nitrogen production. It benefits from being 850 m up in the Tian Shan mountains of the southeast of the country.

In 2016, global life sciences instrumentation sales were around $47 billion, not including consumables, software, and services. In general, laboratory equipment includes lab centrifuges, transfection solutions, water purification systems, extraction techniques, gas generators, concentrators and evaporators, fume hoods, incubators, biological safety cabinets, bioreactors and fermenters, microwave-assisted chemistry, lab washers, and shakers and stirrers. , the in-vitro-diagnostics (IVD) market was estimated at a global value of around $61.22 billion, with companies: Roche Diagnostics, Abbott Diagnostics, Siemens Healthineers, Johnson & Johnson Medical Devices and Diagnostics, Beckman Coulter and BioMerieux. Many of the companies sell capital equipment and supply consumables, and the devices are also used for industrial purposes such as food testing.

Wine production in Georgia is very long-standing with a history going back at least 8000 years. Its production is also associated with the arrival of Christianity, brought by St. Nino in the fourth century C.E. Georgia produces over 50 wine types and is the home of over 500 grape varieties. Production was small scale at first but became increasingly large-scale and standardized until the Soviet era, which placed emphasis on quantity rather than quality and differentiated the industry into three parts, growers, fermenters and bottlers. Since the breakup of the Soviet Union, the industry has been vertically integrated into smaller scale but full-cycle production.

Hiram Walker & Sons Distillery Since the 1980s, J.P. Wiser's Whisky has been distilled and bottled at the Hiram-Walker & Sons distillery in Windsor, ON and aged in the Pike Creek area of Lakeshore. Hiram Walker & Sons has the largest distillery capacity in North America with 39 fermenters, producing approximately 55 million liters of absolute alcohol and 60 - 70% of all Canadian whisky. About 75% of this whisky is sold to independent bottlers in Canada and abroad. The manufacturing process distils 180,000 litres of alcohol every 24 hours and operates 24 hours a day, five days a week and every second weekend to produce a variety of alcohol products.

They decided to close down the Los Lunas brewery and open a combined brewery, taproom and restaurant just north of downtown Albuquerque. The new brewery has nine thirty-barrel and five fifteen-barrel fermenters and commenced operations in early 2014. It quickly became known for featuring local artists and musicians. Local artist, author and poet Carlos Contreras was brought on to manage art, music, poetry, and charity fundraising events. The brewery participates in the Taos Ski Valley Annual Brew Master’s Festival and the New Mexico Brewers Guild's annual WinterBrew in Santa Fe, New Mexico, and is one of the sponsors of a 2015 bicycle sharing pilot program in downtown Albuquerque.

In contrast, ale strains are referred to as top fermenting strains, reflecting their separation characteristics in open square fermenters. Although the two species differ in a number of ways, including their response to temperature, sugar transport and use, the S. pastorianus and S. cerevisiae species are closely related within the genus Saccharomyces. Saccharomyces yeasts can form symbiotic matrices with bacteria, and are used to produce kombucha, kefir and ginger beer. Saccharomyces fragilis, for example, is part of kefir culturesThe kefir starter culture of Cultures for Health contains Saccharomyces fragilis and is being grown on the lactose contained in whey (as a byproduct in cheesemaking) to be used as animal fodder itself.

The effects of repeated applications of the molluscicide metaldehyde and the biocontrol nematode Phasmarhabditis hermaphrodita on molluscs, earthworms, nematodes, acarids and collembolans: a two‐year study in north‐west Spain. Pest management science, 59(11), 1217-1224. P. hermaphrodita is currently mass produced in fermenters (up to 20,000 litres) in a monoxenic liquid broth of the bacterium Moraxella osloensis. In the fields, P. hermaphrodita is applied at 3 x 10 nematodes per ha. Nemaslug® has been found to be successful at reducing agricultural damage from slug in crops such as Winter wheat,Wilson, M. J., Glen, D. M., George, S. K., Pearce, J. D., & Wiltshire, C. W. (1994).

Located on Riverfront Parkway, this location has become the headquarters and main production facility for the company. The distillery was opened to the public in December, 2017, for an open house event, but is currently only available for private events in the adjacent event hall. The system – made by Vendome – consists of four 2,700-gallon fermenters, a 2,700-gallon cooker, a beer well, a 12-inch, 30-foot continuous column still, and a custom 100-gallon doubler that can produce up to 14 barrels a day when running on a 24-hour shift. The barrelhouse has space for 4,500 53-gallon barrels and houses a large 4,000-gallon, charred white oak Solera tank for finishing.

Educated at Horowhenua College in Levin, Swan went on to study biotechnology at Massey University, completing a Bachelor of Technology in 1969 and a Master of Technology in 1971. After working in industry for two years, she returned to Massey as a lecturer. She was awarded a Walter Mulholland Fellowship, which enabled her to undertake doctoral studies at the University of Waterloo in Canada, and she completed her PhD on the modelling of fungal growth on cellulose pulp in airlift fermenters in 1977. Swan returned to New Zealand, and spent three years as a post-doctoral research at the Ministry of Agriculture and Fisheries at Ruakura developing a process for the extraction of protein from grass.

According to the Beer Judge Certification Program, the term California Common beer, is "narrowly defined around the prototypical Anchor Steam example", and other commercial examples include Skyscraper Brewing Company Lug Nut Lager, Moab Brewery Rocket Bike Lager, Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Lager, Schlafly's Pi Common, Linden Street Common Lager, Eagle Steam Beer and Cosmic Brewing Company Plead the Fifth common lager . The style "showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength", is fermented with "a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures", and was traditionally fermented in open fermenters.

The Lapoint's are long-time Maine residents who, like many other Mainers, share fond memories of this influential brand. They are dedicated to the preservation of Geary Brewing Company, and to stewarding it into the future. The new owners of the brewery are committed to the preservation of the heritage line of English ales perfected by David Geary and intend to direct the brewery into a dynamic new phase that includes the favorites from the past and new favorites for the future. Under the revitalization of the brand, Geary Brewing now has 5 closed fermenters that allow them to brew a new contemporary line of beers, that include a new England-style IPA, a family of lagers, and seasonal double hopped IPAs.

Vitamin B12 is produced in nature by certain bacteria, and archaea. It is synthesized by some bacteria in the gut flora in humans and other animals, but it has long been thought that humans cannot absorb this as it is made in the colon, downstream from the small intestine, where the absorption of most nutrients occurs. Ruminants, such as cows and sheep, are foregut fermenters, meaning that plant food undergoes microbial fermentation in the rumen before entering the true stomach (abomasum), and thus they are absorbing vitamin B12 produced by bacteria. Other mammalian species (examples: rabbits, pikas, beaver, guinea pigs) consume high-fibre plants which pass through the intestinal system and undergo bacterial fermentation in the cecum and large intestine.

The brewery has added six 480 barrel fermenters, an additional 500 barrel bright tank, and a new KHS keg line. Left Hand has also expanded the brewery property, purchasing the warehouse across Boston Avenue to house offices as well as the site of a new 6,000 square foot cooler, bringing the total brewery acreage to 5.5 acres. In the fall of 2012, Left Hand opened a new bottling line that runs four times faster than their previous system and fills 200 bottles per minute. On the first night of the 2011 Great American Beer Festival, Left Hand introduced Milk Stout Nitro in a bottle, which has become their most popular beer, making it both the first American and the first craft brewery to bottle a nitrogenated beer without a widget.

Measures for preventing lactic acidosis in ruminants include avoidance of excessive amounts of grain in the diet, and gradual introduction of grain over a period of several days, to develop a rumen population capable of safely dealing with a relatively high grain intake. Administration of lasalocid or monensin in feed can reduce risk of lactic acidosis in ruminants, inhibiting most of the lactate-producing bacterial species without inhibiting the major lactate fermenters. Also, using a higher feeding frequency to provide the daily grain ration can allow higher grain intake without reducing the pH of the rumen fluid. Treatment of lactic acidosis in ruminants may involve intravenous administration of dilute sodium bicarbonate, oral administration of magnesium hydroxide, and/or repeated removal of rumen fluids and replacement with water (followed by reinoculation with rumen organisms, if necessary).

In 1985, the FDA published a Proposed Rule for a specific product review of the AVA, stating that the vaccine's "efficacy against inhalation anthrax is not well documented" (a statement quoted controversially many years later). For many years, AVA was a little known product considered to be safe for pre-exposure use in the US in at-risk veterinarians, laboratory workers, livestock handlers, and textile plant workers who process animal hair. In 1990, the State of Michigan changed the name of its original production plant facility to the Michigan Biologic Products Institute (MBPI) as it gave up state ownership and converted it to a private entity. The same year (as later revealed) MBPI changed both the fermenters and the filters used in manufacturing AVA without notifying the FDA, thus reportedly causing a 100 fold increase in the PA levels present in vaccine lots.

One group recovered Modulibacteria sequences from the a hypersaline microbial mat from Guerrero Negro (Baja California Sur, Mexico) and used the provisional name GN06 for the novel phylum, while the other recovered sequences from sulfur-rich black mud marine sediments (CA, USA) and used the provisional name KSB3. The first genomic insights into the phylum were achieved in 2015, at which time the name "Modulibacteria" was proposed. Two genomes were recovered from methanogenic sludge samples of a full-scale upflow anaerobic sludge blanket (UASB) reactor treating a high-strength organic wastewater discharged from a food-processing factory. Through a combination of genome-based metabolic reconstruction and microscopic observation, it was determined that the two studied Modulibacteria species (Moduliflexus flocculans and Vecturithrix granuli) produce filamentous structures and are Gram-negative, strictly anaerobic fermenters capable of non-flagellar based gliding motility.

He and his wife moved back to the Lynchburg area following graduation from college and took a job in 1968 at the Jack Daniel's Distillery there. He learned the various details of the production process and was named as the company's sixth master distiller in 1988, where he was responsible for supervising the "milling, yeasting, fermenting and distilling" involved in making the whiskey using a network of fermenters, stills, and vats. According to his obituary in The New York Times, he had "what he considered one of the most enviable jobs imaginable — making sure Jack Daniel's Old No. 7 Tennessee Whiskey tasted just the way it had since 1866". Bedford would compare new batches with old by sipping, but not swallowing, samples of the product to ensure that "it never changes" and that Jack Daniel's Old No. 7 remained "the biggest constant in Lynchburg".

Three acquisitions contributed to enhancement of the process development services offered through subsidiary Sartorius Stedim Biotech (SSB): British TAP Biosystems in 2013, which brought with it fermentation capabilities; Scottish BioOutsource Ltd. in 2015, which provided bioanalytical testing services; and German Cellca also in 2015, which was founded in 2005 and specialized in cell line and process development. By 2017, the subsidiary Sartorius Stedim Cellca was in operation, operating out of a rented facility in Lauheim, but by 2019 a new facility is slated to be occupied in the Eselsberg district of Ulm. 2000 Sartorius took over B. Braun Biotech International (BBI) from B. Braun Melsungen AG. BBI, the world's leading manufacturer of fermenters (bioreactor) and cell culture systems at the time, was integrated into the Sartorius group as Sartorius Stedim Systems GmbH (formerly Sartorius BBI Systems GmbH ), a subsidiary of Sartorius Stedim Biotech GmbH.