Ethnopharmacology of Assamese Fermented Foods: Traditional Wisdom, Therapeutic Potential, and Evolutionary Insights [PDF]
, 2023 The migration patterns of humans from various regions over extended periods form the ancestors of the present-day ethnic communities in Assam, a region located in Northeast India.
Sarma, Sagarika, Sarmah, Priyam
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Tributyltin (TBT) biodegradation induces oxidative stress of Cunninghamella echinulata [PDF]
, 2016 Tributyltin (TBT) is one of the most deleterious compounds introduced into natural environment by humans. The ability of Cunninghamella echinulata to degrade tributyltin (TBT) (5 mg l-1) as well as the effect of the xenobiotic on fungal amino acids ...
Adrian Soboń +52 more
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Pengaruh Jenis Beras dan Konsentrasi Karboksimetil Selulosa (CMC) terhadap Tape Beras Probiotik dan Produk Es Krim [PDF]
, 2022 Tape merupakan makanan fermentasi berbahan dasar pati yang salah satunya dibuat dari beras ketan. Beras digunakan sebagai pengganti beras ketan karena harganya lebih murah.
Pujimulyani, Dwiyati +2 more
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Production of extracellular aspartic protease in submerged fermentation with Mucor mucedo DSM 809 [PDF]
, 2013 Fungal milk-clotting enzymes have gained value as bovine Chymosin substitutes in the cheese industry. In this work, the effects of culture conditions on the production of extracellular milk clotting enzymes from Mucor mucedo DSM 809 in submerged ...
Fernández-Lahore, M +3 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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Insight into eco-friendly fabrication of silver nanoparticles by Pseudomonas aeruginosa and its potential impacts [PDF]
, 2017 Although green synthesis of nanoparticles (NPs) has replaced conventional physicochemical methods owing to eco-friendly and cost effective nature but molecular mechanism is not known completely.
Abbasi +43 more
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Kualitas Fisik Silase Rumput Gajah (Pennisetum Purpureum) dengan Penambahan Air Tape Ketan [PDF]
, 2023 This study aims to determine how adding glutinous tapai water affects physical quality in the silage process of Elephant Grass (Pennisetum purpureum). The method used in this study was a Complete Randomized Design (RAL) with 4 treatments and 3 repeats ...
Jayanti, Rini Rida +2 more
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Selection of Thai starter components for ethanol production utilizing malted rice from waste paddy [PDF]
, 2011 The use of mixed herbs in Thai rice wine starter (Loog-pang) were investigated in order to directly maintain theefficiency of the microbial community (Saccharomycopsis fibuligera, Amylomyces sp., Gluconobacter sp. and Pediocccuspentosaceus).
Buncha Mouthung, Sirilux Chaijamrus
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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
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Popular fermented foods and beverages in Southeast Asia [PDF]
, 2011 Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah +3 more
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