Results 41 to 50 of about 18,205 (180)

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

Pitch Control of Recycled Whitewater from Papermaking by Aspergillus oryzae

BioResources, 2015
Whole cells of Aspergillus oryzae 35 were used as a biocatalyst for the degradation of glycerol trioleate, which largely contributes to pitch deposits in papermaking. Different types of inducers in culture media showed various effects on both the biomass
Liangliang Sui, Guanglei Zhao, Xiaofeng Li   +2 more
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

ASPERGILLUS FLAVUS, A. ORYZAE, AND ASSOCIATED SPECIES

American Journal of Botany, 1921
Cultures of fermented food products of the Orient made from rice, other cereals, and soy beans show a number of characteristic types of Aspergillus. Some of these are manifestly only contaminations. A few of them are so closely identified with these food products as to call for comparative study to determine their significance in the fermentation ...
Thom, Charles, Church, Margaret B. (Margaret Brooks)   +1 more
openaire   +2 more sources

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Investigation of using Aspergillus oryzae fungi and soybean flour for increasing shear strength durability of sand

Biogeotechnics
This research examines the possibilities of utilizing fungi, namely Aspergillus oryzae, to increase sand's shear strength and durability. The experiments were conducted in a laboratory, where the samples were prepared as ideal cylindrical specimens for ...
Aswin Lim, Athaya Zhafirah, Barkah Hamzah Nasution, Robertus Agung Nugraha   +3 more
doaj   +1 more source

Increase in protein content by cultivation of fungi "Aspergillus oryzae" and "Pleurotus ostreatus" in fish feeding environment [PDF]

BIO Web of Conferences
This paper is devoted to the study of protein synthesis by selected basidiomycete fungi-producers Pleurotus ostreatus and Aspergillus oryzae using microbiological methods with the aim of increasing the amount of protein in feeds during the preparation of
Niyozov Khusan, Dodayev Qo’chqor, Rakhmatovna Akhmedova Zahro, Maksumova Dilrabo, Dissanayake Kasun, Rifky Mohamed   +5 more
doaj   +1 more source

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

The plant microbiome: From ecological foundations to precision microbial engineering for sustainable agriculture

iMeta, EarlyView.
From ecological principles to precision engineering of plant microbiomes for sustainable agriculture. The plant holobiont integrates diverse microbial niches (including rhizosphere, endosphere, phyllosphere, seed, and aerial‐root mucilagesphere), host genetics (namely M genes), and host metabolites. Furthermore, molecular dialogues, including rhizobial
Mi Wei, Tengxiang Lian, Liying Chen, Lanxiang Wang, Junjie Ye, Xiaofang Yao, Shilong Duan, Ziyu Lu, Jinji Tu, Hongfu Li, Xin‐Yue Xu, Jie Zhou, Junliang He, Feiying Zhu, Paola Bonfante, Lam‐Son Phan Tran, Zhiqiang Pang, Xin Zhou, Zhihui Xu, Lin Zhang, Mengcen Wang, Xiaolin Wang, Chang‐Fu Tian, Yong‐Xin Liu, Kai Sun, Ertao Wang, Xianan Xie   +26 more
wiley   +1 more source

Binuclear Copper‐Dependent Oxidative Enzymes Involved in Fungal Natural Product Modifications

Journal of the Chinese Chemical Society, EarlyView.
This article summarizes recent biochemical characterizations of a new enzyme family named by the authors as binuclear copper‐dependent oxidative enzymes (BiNCOs). Found in fungal natural product biosynthesis, BiNCOs catalyze diverse CH functionalization reactions, including C(sp3)H halogenation, C(sp3)H hydroxylation, C(sp3)O macrocyclization, and ...
Chen‐Yu Chiang, Masao Ohashi, Yi Tang
wiley   +1 more source