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Gas Fermentation Measurement

 
Definition

Gas fermentation measurement has a wide range of applications. From the breakdown activity of microorganisms in both human and animal studies to the fermentation quality of yeast and soil, pressure produced by gas is used to identify sample quality and potential. Over time, gas production illustrates qualities such as kinetic energy and metabolization rates.  

Industries

Gas fermentation measurement is utilized by a variety of industries, including but not limited to:  

Ruminant Nutrition

In vitro gas production reveals the fermentation quality of feeds and forage ruminant animals consume. These determinations aid both feed producers and ruminant researchers as they consider animal health.  

Monogastric Animal Nutrition

Mimicking digestion, gas production systems shed light on feed quality for a variety of breeds.  

Human Digestion

The human gut microbiota produces gas upon digestion. Measuring this production rate in the microbiota can help doctors assess the health or disorder of the gastrointestinal system.  

Yeast Vitality/Activity

Beer quality and variety are dependent on yeast vitality. As different yeast strains can have unique effects on alcohol production, it is important for brewers to know what kind of activity their yeast will provide.  

Dough Rising Power

As bread leavens, the yeast present in the mixture rises, producing CO2. This, in turn, produces gas bubbles that accelerate the rising process. Bakeries and food producers harness gas production measurements to monitor their production and assure quality control.  

Biomass to Energy  

Biomass includes organic materials such as animal waste, organic waste, crops produced for energy production, and more. When such material undergoes a gasification process, it is converted into hydrogen and carbon dioxide. Carbon dioxide is then utilized as a renewable energy source, an alternative to less sustainable sources that do not harness or recycle carbon dioxide as effectively.  

Biodegradability  

As materials degrade through bacterial decomposition and chemical reactions, they produce CO2 gas. CO2 production rates provide information on the chemical and bacterial activity in a sample, helping researchers ascertain how quickly or thoroughly a substance can be broken down.  

Soil Quality

From the concern over greenhouse gas emissions such as CO2, CH4, and N2O, to effects on food and agricultural production, fermentation measurements communicate how fertile or over-productive a soil can be. As sustainability initiatives increasingly take center stage among the food and environmental industries, soil quality tests require accurate, reliable results.