Results 31 to 40 of about 6,937 (177)

Antagonistic and Quantitative Assessment of Indigenous Lactic Acid Bacteria in Different Varieties of Ogi against Gastrointestinal Pathogens

The Pan African Medical Journal, 2017
BACKGROUND: ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked ogi is normally administered to diarrhoea patients to reduce the frequency of stooling.
Ayorinde Oluwatobiloba Afolayan, Funmilola Abidemi Ayeni, Werner Ruppitsch   +2 more
doaj   +1 more source

Merging Biocatalysis and Chemocatalysis in Flow: State‐of‐the‐Art and Future Directions for Sustainable Synthesis

Angewandte Chemie, Volume 138, Issue 25, 15 June 2026.
This review highlights recent advances in integrating biocatalysis and chemocatalysis in continuous flow to create streamlined, sustainable processes. It examines chemo‐enzymatic cascades combining at least one enzymatic and one chemical step, discusses challenges such as enzyme immobilization, leaching, and reactor clogging, and presents solutions ...
Petros Siasiaridis, Matteo Damian, Francesco G. Mutti   +2 more
wiley   +2 more sources

Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples

Scientific Papers Animal Science and Biotechnologies, 2023
Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible.
Attila Kántor, Jana Petrová, Miroslava Kačániová   +2 more
doaj  

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

Quality assessment of vinegar produced from pineapple wastes utilizing both laboratory-isolated Acetobacterspp.and reference strain AcetobacterpasteurianusDSM-2324

Journal of Agriculture, Food and Environment
Theresearch was conducted to assess the quality of vinegar made from pineapplefruit wastes using laboratory isolated Strain A (Acetobacterspp.) and reference strain B (AcetobacterpasteurianusDSM-2324).
Siddiki MSR
doaj   +1 more source

Characterization of Thermotolerant Acetic Acid Bacteria Isolated from Various Plant Beverages in Thailand

Applied Food Biotechnology, 2020
Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee, Varavut Tanamool, Hirohide Toyama, Wichai Soemphol   +3 more
doaj   +1 more source

Quality Improvement of White Pepper with Processing through Optimizing the Ratio of Starter Culture from Acetobacter sp., Bacillus subtilis, and Bacillus cereus

Hayati Journal of Biosciences, 2021
Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time.
Kirana Sanggrami Sasmitaloka, Hernani Hernani   +1 more
doaj   +1 more source

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source

Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation

Frontiers in Molecular Biosciences, 2023
In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers.
Maria Clara Arrieta-Echeverri, Geysson Javier Fernandez, Adriana Duarte-Riveros, Javier Correa-Álvarez, Jorge Adalberto Bardales, Diego Fernando Villanueva-Mejía, Laura Sierra-Zapata   +6 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source