Results 51 to 60 of about 21,187 (222)
Angewandte Chemie International Edition, EarlyView.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 +2 more
wiley +1 more source
Nitrogen Fixation and Translocation in Sugarcane [PDF]
, 2008 World sugarcane production is increasing rapidly as a biofuel. In some areas in Brazil, sugarcane has been grown continually over very long periods without N fertiliser inputs. Therefore, the occurrence of N fixation has been suspected.
Atsushi Momose +6 more
core +1 more source
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 +4 more
wiley +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Bacterial cellulose (BC) is a naturally occurring polysaccharide that has attracted considerable interest in various fields, including biological and biomedical applications, due to its biodegradability, biocompatibility, high degree of crystallinity, and outstanding physicochemical characteristics. It is widely used in several industries such
Mehmet Akif Omeroglu +2 more
wiley +1 more source
Frontiers in Microbiology, 2021 Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is important for the removal of the cocoa pulp surrounding the beans and the development of flavor and color precursors.
Marko Verce +5 more
doaj +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Jurnal Teknologi Pangan, 2015 Making of fruit vinegar involved the fermentation of alcohol and acetic acid. The first process involves the activity of Saccharomyces cereviciae which converts the simple sugars into alcohol in the anaerob conditions and pH 3.5 - 6.0, an efficient
Rudi Nurismanto, Tri Mulyani dan Duwi Indra Ning Tias
doaj +1 more source
The FEBS Journal, EarlyView.Phospholipid N‐methyltransferases (Pmts) synthesize phosphatidylcholine in many bacteria. In this study, we compared the catalytic mechanisms of two bacterial Pmt classes: the Rhodobacter (R‐) and the Sinorhizobium (S‐) type. Representative enzymes for each class were derived from Rubellimicrobium thermophilum and Agrobacterium tumefaciens ...
Irina Shevyreva +5 more
wiley +1 more source
Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies
MicrobiologyOpen, Volume 15, Issue 3, June 2026.Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho +7 more
wiley +1 more source
Fermentation, 2021 Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria.
Endang Sutriswati Rahayu +6 more
doaj +1 more source