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See detailFermentation contrôlée des olives vertes de table.
Lamzira, Z.; Ghabour, N.; Thonart, Philippe ULg et al

Poster (2007, June 07)

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See detailFermentation du kivuguto, lait traditionnel du Rwanda: mise au point d’un starter lactique
Karenzi, Eugène ULg

Doctoral thesis (2015)

Résumé Une recherche pour la production industrielle du kivuguto, lait caillé traditionnel du Rwanda a été entreprise par la sélection de micro-organismes responsables de la fermentation de ce lait ... [more ▼]

Résumé Une recherche pour la production industrielle du kivuguto, lait caillé traditionnel du Rwanda a été entreprise par la sélection de micro-organismes responsables de la fermentation de ce lait normalement produit artisanalement. Pour ce faire, il fallait une mise au point d’un starter lactique à partir des isolats issus des échantillons de lait artisanal kivuguto. Au terme de quatre échantillonnages, un dénombrement, un isolement et une purification ont abouti à conserver dans la Collection du CWBI 390 souches pures. Par des analyses phénotypiques (microscopiques, biochimiques), associées à des tests de résistance aux conditions extrêmes et à une analyse préliminaire des propriétés technologiques, 7 souches ont été pré-sélectionnées pour la poursuite du screening. Une caractérisation moléculaire par la méthode de 16S ADNr associé ou non à l’ITS 16S-23S ADNr a assimilé ces souches à deux Lactococcus lactis, deux Leuconostoc mesenteroides et trois Leuconostoc pseudomesenteroides. Des essais de formulation de laits fermentés par des mélanges de souches et leur conservation pendant 24 jours ont permis de formuler un lait fermenté semblable au lait artisanal kivuguto par l’association d’un Lactococcus lactis, d’un Leuconostoc mesenteroides et d’un Leuconostoc pseudomesenteroides. En effet, lors d’une analyse sensorielle discriminative, un jury de dégustation constitué de huit personnes est parvenu à identifier ce lait formulé parmi deux autres laits fermentés commercialisés aussi sur le marché à des différences significatives de p=0.05 dans une première série et p=0.01 dans une deuxième série. Des analyses technologiques proprement dites ont montré que ce lait formulé fermente après 14 heures avec une acidification de 73°D à pH4.6 et à 19°C, présente des caractéristiques d’un fluide visco-élastique. Son activité protéolytique est moyenne pour ne pas développer des peptides responsables de l’amertume en stockage. Son profil aromatique comporte cinq composés principaux 3-méthylbutan-1-ol, pentan-1-ol, acide acétique, furanméthan-2-ol et furan-2(5)H-one clairement identifiés par GC-MS. L’étude de la production et de la conservation de trois souches sélectionnées a montré une bonne stabilité sur trois mois à 4°C avec des viabilités cellulaires >90%, mais moins bonne à 20°C. [less ▲]

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See detailFermentation of date palm juice by curdlan gum production from Rhizobium radiobacter ATCC 6466 (TM): Purification, rheological and physico-chemical characterization
Ben Salah, Riadh; Jaouadi, Bassem; Bouaziz, Amin et al

in Lwt-Food Science And Technology (2011), 44(4), 1026-1034

The present study was undertaken to investigate the possibility of using date palm juice byproducts for curdlan production by Rhizobium radiobacter ATCC 6466(TM) in batch experiments. A number of ... [more ▼]

The present study was undertaken to investigate the possibility of using date palm juice byproducts for curdlan production by Rhizobium radiobacter ATCC 6466(TM) in batch experiments. A number of operational parameters, namely pH value, temperature range, inoculum ratio, agitation speed, carbon concentration, nitrogen source, and fermentation time, were investigated in terms of their optimal values for as well as individual and synergistic effects on curdlan production. The findings indicated that the strain exhibited a high ability to use the natural substrate under investigation. A curdlan production yield of 22.83 g/l was obtained in 500-ml agitated flasks (50 ml) when the strain was cultivated in the optimal medium (pH, 7; ammonium sulphate concentration, 2 g/l; date glucose juice concentration, 120 g/l) operating at 30 degrees C with an inoculum ratio of 5 ml/100 ml, an agitation speed of 180 rpm, and a fermentation period of 51 h. The purified date byproducts-curdlan (DBP-curdlan) had a molecular weight of 180 kDa, a linear structure composed exclusively of beta-(1,3)-glucosidic linkages, a melting temperature (T(m)) and glass transition temperature (T(g)) of 1.24 and -3.55 degrees C. respectively. The average measured heights of its molecules were noted to fluctuate between 14.1 +/- 0.07 and 211.73 +/- 0.6 mu m. (C) 2010 Elsevier Ltd. All rights reserved. [less ▲]

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See detailFermentation of Kivuguto, a Rwandese traditional milk : selection of microbes for a starter culture
Karenzi, E.; Dubois-Dauphin, R.; Mashaku, A. et al

in Sciences & technologie C (2012), 36

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See detailFermentation of non-starch polysaccharides in the pig intestines.
Bindelle, Jérôme ULg

Conference given outside the academic context (2007)

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See detailFermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium
Alloue-Boraud, Mireille; N’Guessan, Kouadio; Djeni, Théodore et al

in Journal of Food Science & Technology (in press)

Saccharomyces cerevisiae C8-5 and Candida tropicalis F0-5 isolated from traditional sorghum beer were tested for kinetic parameters on barley malt extract, YPD (863 medium) and for alcohol production. The ... [more ▼]

Saccharomyces cerevisiae C8-5 and Candida tropicalis F0-5 isolated from traditional sorghum beer were tested for kinetic parameters on barley malt extract, YPD (863 medium) and for alcohol production. The results showed that C. tropicalis has the highest maximum growth rate and the lowest doubling time. Values were 0.22 h-1 and 0.32 h-1 for maximum growth rate, 3 h 09 min and 2 h 09 min for doubling time respectively on barley malt extract and YPD. On contrary, glucose consumption was the fastest with S. cerevisiae (-0.36 g/l/h and -0.722 g/l/h respectively on barley malt extract and YPD). When these two yeasts were used as starters in pure culture and co-culture at proportion of 1:1 and 2:1 (cell/cell) for barley malt extract fermentation, we noticed that maltose content increased first from 12.12 g/l to 13.62-16.46 g/l and then decreased. The highest increase was obtained with starter C. tropicalis + S. cerevisiae 2:1. On contrary, glucose content decreased throughout all the fermentation process. For all the starters used, the major part of the ethanol was produced at 16 h of fermentation. Values obtained in the final beers were 11.4, 11.6, 10.4 and 10.9 g/l for fermentation conducted with S. cerevisiae, C. tropicalis, C. tropicalis + S. cerevisiae 1:1 and C. tropicalis + S. cerevisiae 2:1. Cell viability measurement during the fermentation by using flow cytometry revealed that the lowest mean channel fluorescence for FL3 (yeast rate of death) was obtained with C. tropicalis + S. cerevisiae 2:1 after 48 h of fermentation. [less ▲]

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See detailFermentative biohydrogen production in a novel biodisc bioreactor: Principle and Improvement
Beckers, Laurent ULg; Hiligsmann, Serge ULg; Masset, Julien ULg et al

in Bozhou, Li (Ed.) Low Carbon Earth Summit 2011 Proceeding (2011, October 23)

In order to produce hydrogen at high yields and production rates, the biotechnological process needs to be further optimized and efficient bioreactors must be designed. A biodisc bioreactor has been ... [more ▼]

In order to produce hydrogen at high yields and production rates, the biotechnological process needs to be further optimized and efficient bioreactors must be designed. A biodisc bioreactor has been design and investigated to produce biohydrogen from glucose by the Clostridium butyricum CWBI1009 strain at a high yield and production rate. This reactor, working continuously, has an internal volume of 2.3l but a working volume (liquid phase) of 300ml. Firstly, it enhances the hydrogen production rate (by about 3 times more than a completely stirred bioreactor) by partially fixing the bacteria on the porous support and thus increasing the cell concentration in the bioreactor (decoupling of HRT and SRT). Secondly, the rotating biodisc design enables efficient gas transfer (hydrogen and carbon dioxyde) from the liquid phase where it is produced by the bacteria to the headspace. Indeed, this is an important way to increase hydrogen production yields (by about 25% compared to a completely stirred bioreactor) by allowing the bacteria to focus on the metabolites pathways that produce more hydrogen. Other reactors designs have shown such good results by increasing the interfacial surface. [less ▲]

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See detailFermentative hydrogen production by Clostridium butyricum CWBI1009 and Citrobacter freundii CWBI952 in pure and mixed cultures
Beckers, Laurent ULg; Hiligsmann, Serge ULg; Hamilton, Christopher ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2010), 14(S2), 541-548

This paper investigates the biohydrogen production by two mesophilic strains, a strict anaerobe (Clostridium butyricum CWBI1009) and a facultative anaerobe (Citrobacter freundii CWBI952). They were ... [more ▼]

This paper investigates the biohydrogen production by two mesophilic strains, a strict anaerobe (Clostridium butyricum CWBI1009) and a facultative anaerobe (Citrobacter freundii CWBI952). They were cultured in pure and mixed cultures in serum bottles with five different carbon sources. The hydrogen yields of pure C. freundii cultures ranged from 0.09 molH2.molhexose-1 (with sucrose) to 0.24 molH2.molhexose-1 (with glucose). Higher yields were obtained by the pure cultures of Cl. butyricum ranging from 0.44 molH2.molhexose-1 (with sucrose) to 0.69 molH2.molhexose-1 (with lactose). This strain also fermented starch whereas C. freundii did not. However, it consumed the other substrates faster and produced hydrogen earlier than Cl. butyricum. This ability has been used to promote the growth conditions of Cl. butyricum in co-culture with C. freundii, since Cl. butyricum is extremely sensitive to the presence of oxygen which strongly inhibits H2 production. This approach could avoid the addition of any expensive reducing agents in the culture media such as L-cysteine since C. freundii consumes the residual oxygen. Thereafter, co-cultures with glucose and starch were investigated: hydrogen yields decreased from 0.53 molH2.molhexose-1 for pure Cl. butyricum cultures to 0.38 molH2.molhexose -1 for mixed culture with glucose but slightly increased with starch (respectively 0.69 and 0.73 molH2.molhexose-1). After 48 h of fermentation, metabolites analysis confirmed with microbial observation, revealed that the cell concentration of C. freundii dramatically decreased or was strongly inhibited by the development of Cl. butyricum. [less ▲]

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See detailFermentative hydrogen production from glucose and starch using pure strains and artificial co-cultures ofClostridium spp.
Masset, Julien; Calusinska, Magdalena ULg; Hamilton, Christopher et al

in Biotechnology for biofuels (2012), 5(35), 1-15

ABSTRACT: BACKGROUND: Pure bacterial strains give better yields when producing H2 than mixed, natural communities. However the main drawback with the pure cultures is the need to perform the fermentations ... [more ▼]

ABSTRACT: BACKGROUND: Pure bacterial strains give better yields when producing H2 than mixed, natural communities. However the main drawback with the pure cultures is the need to perform the fermentations under sterile conditions. Therefore, H2 production using artificial co-cultures, composed of well characterized strains, is one of the directions currently undertaken in the field of biohydrogen research. RESULTS: Four pure Clostridium cultures, including C. butyricum CWBI1009, C. pasteurianum DSM525, C. beijerinckii DSM1820 and C. felsineum DSM749, and three different co-cultures composed of (1) C. pasteurianum and C. felsineum, (2) C. butyricum and C. felsineum, (3) C. butyricum and C. pasteurianum, were grown in 20 L batch bioreactors. In the first part of the study a strategy composed of three-culture sequences was developed to determine the optimal pH for H2 production (sequence 1); and the H2-producing potential of each pure strain and co-culture, during glucose (sequence 2) and starch (sequence 3) fermentations at the optimal pH. The best H2 yields were obtained for starch fermentations, and the highest yield of 2.91 mol H2/ mol hexose was reported for C. butyricum. By contrast, the biogas production rates were higher for glucose fermentations and the highest value of 1.5 L biogas/ h was observed for the co-culture (1). In general co-cultures produced H2 at higher rates than the pure Clostridium cultures, without negatively affecting the H2 yields. Interestingly, all the Clostridium strains and co-cultures were shown to utilize lactate (present in a starch-containing medium), and C. beijerinckii was able to re-consume formate producing additional H2. In the second part of the study the co-culture (3) was used to produce H2 during 13 days of glucose fermentation in a sequencing batch reactor (SBR). In addition, the species dynamics, as monitored by qPCR (quantitative real-time PCR), showed a stable coexistence of C. pasteurianum and C. butyricum during this fermentation. CONCLUSIONS: The four pure Clostridium strains and the artificial co-cultures tested in this study were shown to efficiently produce H2 using glucose and starch as carbon sources. The artificial co-cultures produced H2 at higher rates than the pure strains, while the H2 yields were only slightly affected. [less ▲]

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See detailFermi motion and quark off-shellness in elastic vector- meson production
Royen, Isabelle; Cudell, Jean-René ULg

in Nuclear Physics B (1999), B545

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See detailFernand De Visscher als Archäologe - die Elefanten aus Alba Fucens
Gerkens, Jean-François ULg

Scientific conference (2013, March 27)

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See detailFernand De Visscher et la Société Internationale d'Histoire des Droits de l'Antiquité
Gerkens, Jean-François ULg

in Revue Historique de Droit Français et Etranger (in press)

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See detailFernand Graindorge. Cris et chuchotements d’un collectionneur
Bawin, Julie ULg

in catalogue de l’exposition "Fernand Graindorge. Mécène et collectionneur" (2009)

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See detailFERNEST & THE THUNDERS _ FROM LOUISIANA TO BELGIUM
Sacré, Robert ULg

in LIVING BLUES (1980), (45-46), 63-64

a) The discovery of zydeco accordeonist FERNEST ARCENEAUX in Lafayette, LA in 1978 b) Review of a concert at De Warande, Turnhout in Belgium , September 1979 with, a.o., HENRY GRAY ( ex-piano player for ... [more ▼]

a) The discovery of zydeco accordeonist FERNEST ARCENEAUX in Lafayette, LA in 1978 b) Review of a concert at De Warande, Turnhout in Belgium , September 1979 with, a.o., HENRY GRAY ( ex-piano player for Howling Wolf in Chicago) [less ▲]