Results 1 to 10 of about 1,171 (111)

Purification and activity enhancement of extracellular tyrosinase from a protease-silenced zygomycete Amylomyces rouxii strain [PDF]

Folia Microbiologica
The intra- and extra-cellular monophenolase and diphenolase activities of the tyrosinase produced by Amylomyces rouxii were determined in submerged culture using Melin-Norkrans medium supplemented with 12.5\ua0mg/L pentachlorophenol (PCP) and 0.1\ua0g/L ...
Francisco Fierro, Araceli Tomasini, Jaime Marcial   +2 more
exaly   +3 more sources

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, Zhou B, Zhao J, Liao S, Han J, Fang J, Liu P, Ding W, Che Z, Xu M.   +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

Genetic Diversity of Amylomyces rouxii from Ragi tapai in Java Island Based on Ribosomal Regions ITS1/ITS2 and D1/D2. [PDF]

Mycobiology, 2022
Amylomyces rouxii is commonly found as amylolytic fungi in tapai fermentation. However, its diversity is rarely reported despite being often used for food production in Southeast Asia.
Delva E, Arisuryanti T, Ilmi M.
europepmc   +4 more sources

Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes

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, Honoré Wangso, Iva Fernandes, Raphaël Djakba, Joana Oliveira, Eugenia Carvalho, Wen yi Kang   +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, Sonja Diercks‐Horn, Doreen Gerlach, Anna Schneider, Hector Marcelo Fernandez‐Lahore   +4 more
wiley   +1 more source

Technical Efficiency and Cost Implications of No‐Cook Versus Traditional Alcohol Production Technologies at Household Scale

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, Chinh‐Nghia Nguyen, Thi Mai‐Anh Do, Tien Cuong Nguyen, Son Chu‐Ky   +4 more
wiley   +1 more source

Production of a fungal aspartic protease via solid‐state fermentation using a rotating drum bioreactor

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, Sonja Diercks‐Horn, Lisa‐Marie Herlevi, Hector Marcelo Fernandez‐Lahore   +3 more
wiley   +1 more source

Diversity of Production Techniques and Microbiology of African Cereal‐Based Traditional Fermented Beverages

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, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi, Barbara Speranza   +5 more
wiley   +1 more source

Assessment of Biotechnologically Important Filamentous Fungal Biomass by Fourier Transform Raman Spectroscopy. [PDF]

Int J Mol Sci, 2021
Dzurendová S, Shapaval V, Tafintseva V, Kohler A, Byrtusová D, Szotkowski M, Márová I, Zimmermann B.   +7 more
europepmc   +1 more source