The Experts below are selected from a list of 303 Experts worldwide ranked by ideXlab platform
Anna Diowksz - One of the best experts on this subject based on the ideXlab platform.
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Physiological State of Reused Brewing Yeast
Czech Journal of Food Sciences, 2018Co-Authors: Edyta Kordialik-bogacka, Anna DiowkszAbstract:Kordialik-Bogacka E., Diowksz A. (2013): Physiological State of reused brewing yeast. Czech J. Food Sci., 31: 264–269. In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and Physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast Physiological State was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast Physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
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Physiological State of reused brewing yeast
Czech Journal of Food Sciences, 2013Co-Authors: Edyta Kordialik-bogacka, Anna DiowkszAbstract:In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and Physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast Physiological State was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast Physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
Karim Rigalma - One of the best experts on this subject based on the ideXlab platform.
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temperature water activity and ph during conidia production affect the Physiological State and germination time of penicillium species
International Journal of Food Microbiology, 2017Co-Authors: Nicolas Nguyen Van Long, Philippe Dantigny, Valerie Vasseur, Louis Coroller, Sophie Le Panse, Amelie Weill, Jerome Mounier, Karim RigalmaAbstract:Abstract Conidial germination and mycelial growth are generally studied with conidia produced under optimal conditions to increase conidial yield. Nonetheless, the Physiological State of such conidia most likely differs from those involved in spoilage of naturally contaminated food. The present study aimed at investigating the impact of temperature, pH and water activity ( a w ) during production of conidia on the germination parameters and compatible solutes of conidia of Penicillium roqueforti and Penicillium expansum . Low temperature (5 °C) and reduced a w (0.900 a w ) during sporulation significantly reduced conidial germination times whereas the pH of the sporulation medium only had a slight effect at the tested values (2.5, 8.0). Conidia of P . roqueforti produced at 5 °C germinated up to 45 h earlier than those produced at 20 °C. Conidia of P . roqueforti and P . expansum produced at 0.900 a w germinated respectively up to 8 h and 3 h earlier than conidia produced at 0.980 a w . Furthermore, trehalose and mannitol assessments suggested that earlier germination might be related to delayed conidial maturation even though no ultra-structural modifications were observed by transmission electron microscopy. Taken together, these results highlight the importance of considering environmental conditions during sporulation in mycological studies. The Physiological State of fungal conidia should be taken into account to design challenge tests or predictive mycology studies. This knowledge may also be of interest to improve the germination capacity of fungal cultures commonly used in fermented foods.
Edyta Kordialik-bogacka - One of the best experts on this subject based on the ideXlab platform.
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Physiological State of Reused Brewing Yeast
Czech Journal of Food Sciences, 2018Co-Authors: Edyta Kordialik-bogacka, Anna DiowkszAbstract:Kordialik-Bogacka E., Diowksz A. (2013): Physiological State of reused brewing yeast. Czech J. Food Sci., 31: 264–269. In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and Physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast Physiological State was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast Physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
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Physiological State of reused brewing yeast
Czech Journal of Food Sciences, 2013Co-Authors: Edyta Kordialik-bogacka, Anna DiowkszAbstract:In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and Physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast Physiological State was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found either. However, intracellular glycogen and trehalose contents were dependant on the yeast strain, generation number and wort gravity. Nevertheless, an alteration in the yeast Physiological condition during serial repitchings occurred in a different mode than in previous studies confirming that the impact of serial repitchings is strain and medium dependent to a large extent.
Chika Sugimoto - One of the best experts on this subject based on the ideXlab platform.
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Wireless Sensing System for Healthcare Monitoring Physiological State and Recognizing Behavior in Daily Life
Pervasive and Mobile Sensing and Computing for Healthcare, 2020Co-Authors: Chika SugimotoAbstract:This paper describes the basic system concept for pervasive healthcare and presents a wireless sensing system for healthcare to monitor Physiological State in the living environment. The importance of constantly monitoring, analysing and utilizing human daily information has been growing in the area of healthcare. The introduction of ICT in the areas of medicine and welfare has created new systems and services for healthcare and can help promote disease prevention and health maintenance through wirelessly delivered healthcare and ubiquitous medicine. The availability of information about a person’s daily Physiological State and activity makes it possible to judge their health condition and behaviors and provide predictive diagnoses and treatment.
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BWCCA - Wireless Sensing System for Healthcare Monitoring Thermal Physiological State and Recognizing Behavior
2011 International Conference on Broadband and Wireless Computing Communication and Applications, 2011Co-Authors: Chika Sugimoto, Ryuji KohnoAbstract:The introduction of ICT in the areas of medicine and welfare has created new systems and services for healthcare and can help promote disease prevention and health maintenance through wirelessly delivered healthcare and ubiquitous medicine. The availability of information about a person's Physiological State and daily activity makes it possible to judge their health condition and provide predictive diagnoses and treatment. Therefore, a wireless sensing system for monitoring thermal Physiological State in the living environment was developed and its functions were evaluated. The system consists of an ear-worn temperature sensor, two thermo-hygrometers, four skin temperature sensors, and an ECG sensor. The level of data loss in wireless communication was low making it possible to estimate Physiological State using more than 10 sensors, even though both the IEEE 802.15.4 radio and the specified low power radio coexist. The system was evaluated for the prevention of indoor heat stroke among the elderly. The thermal Physiological State and the location were monitored along with ambient temperature and humidity. We propose a method to detect the activities closely linked with heat stroke prevention and change in Physiological State and to give appropriate warnings.
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Wireless Sensing System for Healthcare Monitoring Thermal Physiological State and Recognizing Behavior
2011 International Conference on Broadband and Wireless Computing Communication and Applications, 2011Co-Authors: Chika Sugimoto, Ryuji KohnoAbstract:The introduction of ICT in the areas of medicine and welfare has created new systems and services for healthcare and can help promote disease prevention and health maintenance through wirelessly delivered healthcare and ubiquitous medicine. The availability of information about a person's Physiological State and daily activity makes it possible to judge their health condition and provide predictive diagnoses and treatment. Therefore, a wireless sensing system for monitoring thermal Physiological State in the living environment was developed and its functions were evaluated. The system consists of an ear-worn temperature sensor, two thermo-hygrometers, four skin temperature sensors, and an ECG sensor. The level of data loss in wireless communication was low making it possible to estimate Physiological State using more than 10 sensors, even though both the IEEE 802.15.4 radio and the specified low power radio coexist. The system was evaluated for the prevention of indoor heat stroke among the elderly. The thermal Physiological State and the location were monitored along with ambient temperature and humidity. We propose a method to detect the activities closely linked with heat stroke prevention and change in Physiological State and to give appropriate warnings.
J. Glassey - One of the best experts on this subject based on the ideXlab platform.
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Physiological State-specific models in estimation of recombinant Escherichia coli fermentation performance.
Biotechnology and Bioengineering, 2000Co-Authors: M. Feng, J. GlasseyAbstract:Implementation of advanced control strategies in bioprocesses is often hindered by the lack of on-line measurements reflecting the Physiological State of the culture. Although a number of techniques have been used to estimate key variables from data monitored on-line, these often do not explicitly take into account changes in Physiological State and information on many aspects of Physiological State that may not be present in on-line data. Here we demonstrate that data obtained from chemical fingerprinting methods, such as pyrolysis mass spectrometry, can be used to identify changes in the Physiological State during cultivation. This information can be utilized for the estimation of the Physiological State and can enable Physiological State-specific-model development for on-line bioprocess control. © 2000 John Wiley & Sons, Inc. Biotechnol Bioeng 69: 495–503, 2000.
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Physiological State Estimation in Recombinant Escherichia coli Fermentations
IFAC Proceedings Volumes, 1999Co-Authors: M. Feng, A.j. Austin, Alan C. Ward, J. GlasseyAbstract:Abstract Implementation of advanced control strategies in bioprocesses is often hindered by the lack of on-line measurements reflecting the Physiological State of the culture. Although a number of techniques have been used to estimate key variables from data monitored on-line, these often do not explicitly take into account changes in Physiological State and information on many aspects of Physiological State may not be present in on-line data. This paper demonstrates that data obtained from chemical fingerprinting methods, such as Pyrolysis Mass Spectrometry, can be used to identify changes in Physiological State during cultivation. This information can be utilised for estimation of the Physiological State with on-line data that will enable Physiological-State-specific model development for on-line bioprocess control.
