Results 1 to 10 of about 110 (74)
Insight into the protein degradation during the broad bean fermentation process. [PDF]
Food Sci Nutr, 2022 In this study, two fungi and bacteria were screened, and their morphology, molecular biology, growth, and enzyme production characteristics were analyzed, and then they were applied to the broad bean fermentation simulation system. The protein, peptide, amino acid, amino nitrogen, and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE)
Lin H +9 more
europepmc +2 more sources
Production, Optimization, and Characterization of an Acid Protease from a Filamentous Fungus by Solid-State Fermentation. [PDF]
Int J Microbiol, 2021 Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There is an increased demand for acid proteases adapting to the industrial extreme environment, especially lower pH. Thus, this necessitates the search for a better acid protease from fungi that best performs in industrial conditions.
Usman A, Mohammed S, Mamo J.
europepmc +2 more sources
Purification and activity enhancement of extracellular tyrosinase from a protease-silenced zygomycete Amylomyces rouxii strain [PDF]
Folia MicrobiologicaFrancisco Fierro +2 more
exaly +2 more sources
Journal of Food Quality, Volume 2023, Issue 1, 2023., 2023 Obesity and type 2 diabetes (T2D) are severe metabolic diseases due to inappropriate lifestyle and genetic factors and their prevention/treatment cause serious problems. Therefore, searching for effective and safe approaches to control obesity and T2D is an essential challenge. This study presents the knowledge regarding the possible use of traditional
Alphonse Laya +6 more
wiley +1 more source
Production of a novel milk‐clotting enzyme from solid‐substrate Mucor spp. culture
Journal of Food Science, Volume 87, Issue 10, Page 4348-4362, October 2022., 2022 Abstract Calf rennet has been traditionally used for cheese making all over the world since ancient times. It is primarily a type of aspartic protease. Calf rennet, also known as chymosin, is considered the best milk coagulant in cheese manufacturing. Its usage and demand are increasing day by day in the food industry; however, some ethical issues are ...
Farhat Qasim +4 more
wiley +1 more source
Asia-Pacific Journal of Chemical Engineering, Volume 21, Issue 2, March/April 2026.ABSTRACT In Vietnam, traditional distilled rice alcohol is often produced at the household scale with limited sanitary conditions, leading to low yield, unstable, and moderate‐quality alcohol products. No‐cook or Simultaneous liquefaction, saccharification, and fermentation (SLSF) technology has shown to be very promising thanks to its advantages such ...
Van‐Thai Hoang +4 more
wiley +1 more source
Journal of Chemical Technology &Biotechnology, Volume 100, Issue 1, Page 273-285, January 2025.Abstract BACKGROUND Solid‐state fermentation (SSF) has gained attention recently as a promising approach for producing a range of high‐value industrial products. SSF has several benefits, including a high product yield, a lesser chance of contamination, a resemblance to some fungi and bacteria's native environment, a lower energy need, and cost ...
Farhat Qasim +3 more
wiley +1 more source
Journal of Food Quality, Volume 2024, Issue 1, 2024.Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal‐based fermented beverages and determine the differences in their production technologies.
Felix Kwashie Madilo +5 more
wiley +1 more source
Genetic Diversity of Amylomyces rouxii from Ragi tapai in Java Island Based on Ribosomal Regions ITS1/ITS2 and D1/D2. [PDF]
Mycobiology, 2022 Delva E, Arisuryanti T, Ilmi M.
europepmc +1 more source
Assessment of Biotechnologically Important Filamentous Fungal Biomass by Fourier Transform Raman Spectroscopy. [PDF]
Int J Mol Sci, 2021 Dzurendová S +7 more
europepmc +1 more source