Results 11 to 20 of about 2,098 (104)
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
BiotecniaFilamentous fungi that tolerate the presence of pharmaceutical active compounds (PhACs) have the potential application of removing them. In this work it was showed that radial growth data can be modeled and used to determine the kinetic parameters to quantify fungal growth in the presence of PhACs.
Hugo León-Santiesteban +2 more
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Bioscience, Biotechnology, and Biochemistry, 2009 Twenty-one strains of Amylomyces rouxii isolated from starters of Asian fermented foods were divided into two groups, lactic acid (LA) and fumaric and malic acid (FMA) producers, by organic acid productivity in liquid culture. Phylogenetic analysis based on the ldhB gene, ribosomal RNA encoding DNA (rDNA) internal transcribed spacer (ITS) sequence, and
Hideki, Kito +5 more
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Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
Food Science and Technology Research, 2004 Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of A. rouxii, CBS 438.76T most vigorously produced both lactic acid and ethanol from glucose, starch, and pectin in liquid media. When this strain was grown
Katsuichi SAITO +4 more
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International Journal of Biomass and Renewables, 2017 Microbial starter called koji in Japanese was made with fungal strain Amylomyces rouxii YTH3 isolated from Thai microbial starter, loog pang. Koji made with A. rouxii YTH3 was applicable for saccharifying agent for ethanol fermentation. Novel alcoholic beverage was made from various cereal grains and this koji, and analyzed.
Yuji Teramoto +3 more
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SẢN XUẤT NẤM MỐC TỪ AMYLOMYCES ROUXII
Tạp chí Khoa học Đại học Cần Thơ, 2009 Production of starter from the selected target strain of Amylomyces rouxii was studied. A. rouxii was able to produce up to 28% (w/v of fermented moulded mass) glucose during the saccharification.
Ngô Thị Phương Dung +1 more
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Food Technology and Biotechnology, 2005 Amylomyces rouxii is one of the main fungi usually coexisting with yeasts in Chinese yeast ball, the starter of chiu-niang, a traditional Chinese fermented product from rice.
Pei-Jing Yu, Cheng-Chun Chou
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, 2018 Amylomyces rouxii es un zigomiceto, aislado de un efluente de la industria de papel y que ha sido estudiado para la degradación de pentaclorofenol (PCF), encontrándose que produce una fenoloxidasa (tirosinasa) extracelular involucrada en la degradación del tóxico.
Jaime Marcial Quino
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Response Surface Methodology of Alcohol Production from TWR Sugar using Saccharomyces cerevisiae TISTR 5339 [PDF]
E3S Web of Conferences, 2021 The aim of this research was to develop technique to produce alcohol from Thai white rice (TWR) using Saccharomyces cerevisiae TISTR 5339. TWR sugar was produced from TWR with Amylomyces rouxii TISTR 3182.
Timyamprasert Athitan +2 more
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Partial purification of a tyrosinase produced by Amylomyces rouxii
New Biotechnology, 2009 J. Marcial +3 more
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