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  • Biochemistry and Biotechnology  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    Sterilization by electrohydraulic discharges (1972)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 14 (1972), S. 459-472 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: High voltage electric discharges between two electrodes immersed in a liquid (“electrohydraulic discharges”) inactivate microorganisms suspended in the liquid. The intense pulse of UV radiation emitted from the plasma formed between the electrodes causes most of the bactericidal effects, rather than shock waves, or free radicals or other chemical species formed in the liquid medium. A method of sterilizing materials without contamination from electrode debris is described. Possible applications and limitations of the technique are outlined.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260140314
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Submerged acetification of a vinegar base produced from waste pineapple juice (1967)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 9 (1967), S. 171-186 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Submerged acetification experiments were performed to determine conditions necessary for the production of a satisfactory vinegar from waste pineapple juice using a pure culture inoculum. Vinegars containing up to 7%, by weight of acetic acid could be produced in less than 24 hr. with a conversion efficiency greater than 90% in both laboratory and pilot plant equipment. None of the bacterial nutrients added to the juice improved either the rate of production or the yield of acetic acid. Oxygen transfer during the process is discussed.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260090204
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    Paper (German National Licenses)
    Fulltext
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