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The Kaohsiung Journal of Medical Sciences, EarlyView.ABSTRACT Metabolic dysfunction‐associated steatotic liver disease (MASLD) has emerged as the most prevalent chronic liver disease worldwide, closely linked to the global rising incidence of obesity and metabolic syndrome. This review synthesizes current evidence on the pathogenesis, gut–liver axis, and multidisciplinary management of MASLD within the ...
Beom Kyung Kim
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Effect of ammonium acetate on alcohol fermentation in cassava-alcohol fermentation process
Microbiological Research, 2022The cassava-alcohol fermentation process employing cassava requires nitrogen source to maximize yields by a commercial strain of S. cerevisiae TG1348. In this study, a factorial experimental design was used to assess a suitable nitrogen source for growth and fermentative performance of S. cerevisiae in cassava-ethanol fermentation.
Xinchao, Yang +8 more
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Monitoring Alcoholic Fermentation: An Untargeted Approach
Journal of Agricultural and Food Chemistry, 2014This work describes the utility and efficiency of a metabolic profiling pipeline that relies on an unsupervised and untargeted approach applied to a HS-SPME/GC-MS data. This noninvasive and high throughput methodology enables "real time" monitoring of the metabolic changes inherent to the biochemical dynamics of a perturbed complex biological system ...
Ferreira, António César Silva +5 more
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ALCOHOLIC FERMENTATION UNDER AERATION
Canadian Journal of Microbiology, 1957Saccharomyces fragilis was grown at oxygen absorption rates of 0.4, 1, 3, and 5.2 g. per liter per hour both at 20 °C. and at 37 °C. A high rate of yeast production as well as alcohol formation was found at 37° and all four oxygen absorption rates. At 20° alcohol was formed only at the two lowest rates of oxygen absorption.
L A, CAMPBELL, S S, HEGBOM
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Fermentation Kinetics and the Production of Volatiles During Alcoholic Fermentation
Journal of the American Society of Brewing Chemists, 1995Relationships between the kinetics of CO2 evolution and the kinetics of fusel alcohol and ester synthesis in lager fermentations were examined to assess whether on-line CO2 evolution rate measureme...
Sablayrolles, Jean-Marie, Ball, C.B.
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Enhancing Yeast Alcoholic Fermentations
2018The production of ethanol by yeast fermentation represents the largest of all global biotechnologies. Consequently, the yeast Saccharomyces cerevisiae is the world's premier industrial microorganism, which is responsible not only for the production of alcoholic beverages, including beer, wine, and distilled spirits, but also for the billions of liters ...
Graeme M, Walker, Roy S K, Walker
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Alcoholic Beverage Fermentations
2003Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognized that these two species are completely interfertile and should be considered ...
D. R. Berry, J. C. Slaughter
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The Mechanism of Alcoholic Fermentation
1925The alcoholic fermentation of sugar containing materials is one of the oldest biochemical processes of which we have historical record. On the other hand, only in recent years have we acquired much evidence as to the mechanism by which alcohol and carbon dioxide are formed from the sugar.
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