Showing 1-30 of 5999 results for "fermentation"
Xiaolong Xing et al.
Journal of food science, 84(4), 842-847 (2019-03-20)
The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were...
Varongsiri Kemsawasd et al.
Applied microbiology and biotechnology, 99(23), 10191-10207 (2015-08-11)
In this study, the influence of twenty different single (i.e. 19 amino acids and ammonium sulphate) and two multiple nitrogen sources (N-sources) on growth and fermentation (i.e. glucose consumption and ethanol production) performance of Saccharomyces cerevisiae and of four wine-related...
Yanjun Li et al.
Journal of bioscience and bioengineering, 116(4), 493-498 (2013-05-17)
Although submerged fermentation (SmF) accounts for most of current enzyme industries, it has been reported that solid-state fermentation (SSF) can produce higher enzyme yields in laboratory scale. In order to understand the reasons contributing to high enzyme production in SSF...
Marina M Atilano-Camino et al.
Bioresource technology, 317, 123981-123981 (2020-08-18)
In this work, lawsone (LQ) and anthraquinone 2-sulphonate (AQS) (dissolved and covalently immobilized on activated carbon) were evaluated as redox mediators during the dark fermentation of glucose by a pretreated anaerobic sludge. Findings revealed that the use of dissolved LQ...
I M Pérez-Díaz et al.
Journal of applied microbiology, 128(6), 1678-1693 (2020-01-31)
Differences in the bacterial population of cucumber fermentations brined with no salt, 100 mmol l-1 (1·1%) calcium chloride (CaCl2 ) or 1·03 mol l-1 (6%) sodium chloride (NaCl) were studied. Changes in the microbiology and chemistry of commercial and laboratory scale cucumber fermentations occurring...
Fei Huang et al.
International journal of biological macromolecules, 132, 915-921 (2019-04-09)
Lactic acid bacteria fermentation is an important processing technology for fruits and vegetables. Bioactive compounds such as polysaccharides are altered during the fermentation process. Polysaccharides from longan pulp (LPs) were extracted after different fermentation times and their physicochemical and prebiotic...
Maria Tufariello et al.
Journal of the science of food and agriculture, 99(5), 2504-2512 (2018-11-01)
Table olive fermentation is an unpredictable process and frequently performed using traditional practices often inadequate to obtain products with acceptable quality and safety standards. In the present study, the efficacy of selected yeast strains as starters to drive fermentations of...
Luiza Helena da Silva Martins et al.
Bioresource technology, 191, 312-321 (2015-05-26)
This work evaluated ethanol production from sugarcane bagasse at high solids loadings in the pretreatment (20-40% w/v) and hydrolysis (10-20% w/v) stages. The best conditions for diluted sulfuric acid, AHP and Ox-B pretreatments were determined and mass balances including pretreatment...
Euderléia M Rodrigues et al.
Journal of basic microbiology, 59(8), 784-791 (2019-07-02)
Laccases are multicopper oxidases with high potential for industrial applications. Several basidiomycete fungi are natural producers of this enzyme; however, the optimization of production and selection of inducers for increased productivity coupled with low costs is necessary. Lignocellulosic residues are...
M Nagavalli et al.
Letters in applied microbiology, 60(1), 44-51 (2014-09-27)
Production of Rifamycin SV from cheaper agro-industrial by-products using mutant strain of Amycolatopsis mediterranei OVA5-E7 in solid state fermentation (SSF) was optimized. Among the agro-based substrates used, ragi bran was found suitable for maximizing the yield of Rifamycin SV (1310 mg 100 g(-1)...
Chun-lei Yang et al.
Journal of Zhejiang University. Science. B, 16(8), 709-719 (2015-08-05)
The presence of yeast cells could stimulate hydrogen utilization of acetogens and enhance acetogenesis. To understand the roles of acetogens in rumen fermentation, an in vitro rumen fermentation experiment was conducted with addition of acetogen strain (TWA4) and/or Saccharomyces cerevisiae...
A Rodríguez de Olmos et al.
International journal of food microbiology, 196, 16-23 (2014-12-17)
The use of solid fermentation substrate (SSF) has been appreciated by the demand for natural and healthy products. Lactic acid bacteria and bifidobacteria play a leading role in the production of novel functional foods and their behavior is practically unknown...
Tong Dan et al.
Molecules (Basel, Switzerland), 23(4) (2018-04-12)
The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk...
Zhongxin Zhou et al.
Biotechnology and applied biochemistry, 61(6), 716-723 (2014-03-29)
Monascus pigment has traditionally been produced by the fermentation of Monascus using rice powder or glucose as a culture substrate. Submerged fermentation can produce stable Monascus pigment yield and control the accumulation of the by-product, citrinin, which can then be...
Revathy Sankaran et al.
Bioresource technology, 250, 306-316 (2017-11-28)
Liquid Biphasic Flotation (LBF) is an advanced recovery method that has been effectively applied for biomolecules extraction. The objective of this investigation is to incorporate the fermentation and extraction process of lipase from Burkholderia cepacia using flotation system. Initial study...
Tiejun Chen et al.
Food chemistry, 321, 126741-126741 (2020-04-11)
Buckwheat sprouts (BS) becomes popular due to its' health-promoting properties as food product. The effects of fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on antioxidant and hypolipidemic activities as well as functional composition in common BS cultivated in maifanite mineral...
R Zagrodnik et al.
Bioresource technology, 194, 187-195 (2015-07-22)
The role of pH control on biohydrogen production by co-culture of dark-fermentative Clostridium acetobutylicum and photofermentative Rhodobacter sphaeroides was studied. Single stage dark fermentation, photofermentation and hybrid co-culture systems were studied at different values of controlled and uncontrolled pH. Increasing...
Marcel Houngbédji et al.
Food microbiology, 76, 267-278 (2018-09-01)
Mawè is a West African spontaneous fermented cereal-based dough. Different types of mawè exist varying in type of cereal and/or production condition, with fermentations lasting 24-48 h. With the aim of obtaining a comprehensive understanding of the microbial ecology of mawè...
Antonio Higinio Sánchez et al.
Food chemistry, 239, 343-353 (2017-09-07)
The volatile profile of Spanish-style green table olives after fermentation and the changes in volatile compounds that occurred as a result of the post-fermentation and subsequent packing stage were explored by solid phase micro-extraction (SPME) and gas chromatography coupled to...
Shinji Takenaka et al.
International journal of food microbiology, 327, 108654-108654 (2020-05-18)
A soup stock made from katsuobushi is an important element of, and the basic seasoning responsible for the taste of, traditional Japanese cuisine. Fermented and ripened katsuobushi, called karebushi, is manufactured via a repeated molding process on the katsuobushi surface....
Thomas O Worley-Morse et al.
Biotechnology and bioengineering, 112(8), 1544-1553 (2015-03-20)
Invasive Lactobacillus bacteria inhibit ethanol fermentations and reduce final product yields. Due to the emergence of antibiotic resistant strains of Lactobacillus spp., alternative disinfection strategies are needed for ethanol fermentations. The feasibility of using the bacteriophage (phage) 8014-B2 to control...
S Oh et al.
Journal of dairy science, 100(3), 1923-1934 (2017-01-16)
Ginkgo fruit, an unused byproduct of the ginkgo nut industry, contains antimicrobial compounds known as anacardic acids. Two major cultivars of ginkgo, Kyuju (K) and Tokuro (T), were evaluated for their potential as a feed additive for ruminants. In batch...
Philippe Renault et al.
International journal of food microbiology, 207, 40-48 (2015-05-24)
The aim of this work was to study ester formation and the aromatic impact of Torulaspora delbrueckii when used in association with Saccharomyces cerevisiae during the alcoholic fermentation of must. In order to evaluate the influence of the inoculation procedure...
Erin K McMurtrie et al.
Journal of food science, 84(5), 1129-1137 (2019-04-18)
Commercial fermentation for bulk preservation of cucumbers relies on natural microbiota and approximately 1 M sodium chloride (NaCl) brines, resulting in large volumes of high-salt wastewater. An alternative process utilizing 0.1 M calcium chloride (CaCl2 ) as the only salt...
Natasha Melnichuk et al.
Waste management (New York, N.Y.), 106, 155-161 (2020-03-30)
The global amount of soybean and wheat produced is about 350 and 750 million metric tons every year, respectively. In consequence, huge amounts of waste are produced from them. The aim of this work was to employ two wastes -soybean...
YenJung Sean Lai et al.
Biotechnology and bioengineering, 113(2), 320-329 (2015-07-30)
Biofuels derived from microalgae have promise as carbon-neutral replacements for petroleum. However, difficulty extracting microalgae-derived lipids and the co-extraction of non-lipid components add major costs that detract from the benefits of microalgae-based biofuel. Selective fermentation could alleviate these problems by...
L M Berger et al.
Journal of dairy science, 98(8), 5688-5698 (2015-06-22)
The aim of the present study was to investigate the ruminal degradation of the flavonol quercetin and to determine its potential antimicrobial effects on ruminal fermentation in cows. Ruminal degradation of quercetin (0 or 100μmol/L, respectively) as well as its...
Bingbing Guo et al.
Journal of agricultural and food chemistry, 68(7), 1844-1850 (2019-05-14)
The extract of microalga Nitzschia laevis (NLE) is considered a source of dietary fucoxanthin, a carotenoid possessing a variety of health benefits. In the present study, the bioaccessibility and deacetylation of fucoxanthin were studied by simulated in vitro gastrointestinal digestion...
Lucília Domingues et al.
Bioengineered bugs, 1(3), 164-171 (2011-02-18)
Lactose is an interesting carbon source for the production of several bio-products by fermentation, primarily because it is the major component of cheese whey, the main by-product of dairy activities. However, the microorganism more widely used in industrial fermentation processes...
Francesca Valerio et al.
Food chemistry, 221, 582-589 (2016-12-17)
A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain growth (14h) in a wheat flour-based medium, was applied in the bread-making process as taste enhancer, in order to obtain a yeast-leavened bread with reduced salt content (20% and 50%) with...

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