Results 61 to 70 of about 10,027 (216)

Investigation of Acetoin Biosynthesis by Bacillus subtilis ACA-DC 1176 Growing on Crude Glycerol in Flask and Bioreactor Trials

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Acetoin biosynthesis by two Bacillus subtilis strains valorising crude glycerol was thoroughly explored within a pre-defined range of culture conditions and systems. B.
Dimitris Karayannis, Eleni Moraiti, Ourania Kalantzi, Seraphim Papanikolaou   +3 more
doaj   +1 more source

Enantioselective Synthesis of Lactic Acid From CO2 Using a Novel Pyruvate Decarboxylase in a Scalable Biocatalytic Cascade

Advanced Synthesis &Catalysis, Volume 368, Issue 11, 3 June 2026.
We report a scalable biocatalytic cascade that converts CO2 and acetaldehyde to pyruvate via a newly characterized pyruvate decarboxylase, followed by stereoselective reduction to lactic acid. The system enables fully switchable enantioselectivity using either L‐ or D‐lactate dehydrogenases.
Silvia Fruncillo, Daan M. van Vliet, Jurgen J. Mateman, Dirk C. van Seijst, Jan Stoutjesdijk, Jason van Rooyen, Akash Pandya, James Galman, Annette Alcasabas, Tom A. Ewing   +9 more
wiley   +1 more source

Estudo do crescimento de três leveduras produtoras de aromas [PDF]

, 1998
Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências ...
Moritz, Denise Esteves
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Properties of a diacetyl (acetoin) reductase from Bacillus stearothermophilus

, 1996
The cells of Bacillus stearothermophilus contain an NADH-dependent diacetyl (acetoin) reductase. The enzyme was easily purified to homogeinity, partially cahracterized, and found to be composed of two subunits with thw same molecular weight.
Medici A., Giovannini P. P., Rippa M., Bergamini C. M.   +3 more
core   +1 more source

Anodische Elektrofermentation von Acetoin in Escherichia coli

, 2020
Anodische Elektrofermentation ist eine neue Strategie anaerober Biotechnologie. Sie ermöglicht Umsetzungen, bei denen die mittlere Oxidationsstufe des Endproduktes höher ist als die des Substrats.
Beblawy, Sebastian
core   +2 more sources

Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin

, 2023
Brewers' spent grain (BSG) is a major side-stream from the beer industry, with an annual estimated production of 39 million tons worldwide. Due to its high nutritional value, high abundance and low price, it has been proposed as an ingredient in human ...
Øzmerih, Süleyman, Todorov, Sanne Kjærulf, Huang, Wenkang, Shetty, Radhakrishna, Wätjen, Anders Peter, Bang-Berthelsen, Claus Heiner, Turner, Mark S.   +6 more
core   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

Analysis of heterologous expression of phaCBA promotes the acetoin stress response mechanism in Bacillus subtilis using transcriptomics and metabolomics approaches

Microbial Cell Factories
Acetoin, a versatile platform chemical and popular food additive, poses a challenge to the biosafety strain Bacillus subtilis when produced in high concentrations due to its intrinsic toxicity.
Tao Li, Haixiang Li, Lei Zhong, Yufei Qin, Gege Guo, Zhaoxing Liu, Ning Hao, Pingkai Ouyang   +7 more
doaj   +1 more source

Production and Multi‐Criteria Evaluation of Healthy White Cheese Snacks Using Microwave‐Vacuum Drying

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Microwave‐assisted vacuum drying (MVD) is an emerging technology suitable for producing healthy snack foods, such as cheese snacks. This study aimed to produce a low‐fat, low‐salt, crunchy cheese snack using MVD. Low‐fat, low‐salt cheese slices were dried under seven different combinations of microwave power (5%–15%), vacuum level (220–300 ...
Vasıf Kubilay Ayrancı, Mondher Mzoughi, Pelin Salum, Tuba Eda Arpa Zemzemoğlu, Zafer Erbay   +4 more
wiley   +1 more source

Microbial Community Shifts and Plant Performance Improvements Driven by Bacillus firmus in Pampa Agroecosystems

Environmental Microbiology Reports, Volume 18, Issue 3, June 2026.
The study shows that Bacillus firmus‐based bionematicides modulate soil microbiota and enhance soybean growth in the Pampa biome. Effects vary by location and time, with increased beneficial bacteria, reduced fungi, and decreased root nematode infestation. Overall, B.
David Fagundes, Laís Mara Santana Costa, Alexandro Cagliari, Diego Prado de Vargas, Alexandre Rieger   +4 more
wiley   +1 more source