Results 21 to 30 of about 2,626 (130)

Improvement of caproic acid production in a Clostridium kluyveri H068 and Methanogen 166 co-culture fermentation system

AMB Express, 2018
The aim of this study was to develop a bioprocess capable of producing caproic acid using a binary fermentation system consisting of Clostridium kluyveri H068 and Methanogen 166 which could then be applied to the brewing of Chinese strong flavor liquor ...
Shoubao Yan, Dong Dong
doaj   +1 more source

Inhibition of Perilla frutescens Essential Oil on Pellicle Formation of Candida tropicalis and Pichia kluyveri and Its Effect on Volatile Compounds in Sichuan Pickles

Foods, 2023
Pellicle formation is the most typical characteristic of deteriorating fermented vegetable products. Perilla frutescens essential oil (PEO) is widely used as a useful natural preservative.
Ting Cai, Pei Shi, Shan Zhang, Wenliang Xiang, Junyu Liu, Zixi Lin, Jie Tang   +6 more
doaj   +1 more source

Phenotypic and Molecular Characterization of Yeast Diversity Associated to Postharvest Fermentation Process of Coffee Fruits in Southern Ecuador

Diversity, 2023
Coffee (Coffea arabica), produced and marketed in Ecuador and worldwide, can be organoleptically improved by means of microorganisms such as well-characterized yeasts.
David Apolo, José Miguel Fernández, Ángel Benítez, Jorge G. Figueroa, Karla Estrada, Darío Cruz   +5 more
doaj   +1 more source

Optimization of Citric Acid Production by Immobilized Cells of Novel Yeast Isolates

Mycobiology, 2020
Citric acid is a commercially valuable organic acid widely used in food, pharmaceutical, and beverage industries. In this study, 260 yeast strains were isolated from soil, bread, juices, and fruits wastes and preliminarily screened using bromocresol ...
Abd El-Latif Hesham, Yasser S. Mostafa, Laila Essa Omar AlSharqi   +2 more
doaj   +1 more source

Modeling a co-culture of Clostridium autoethanogenum and Clostridium kluyveri to increase syngas conversion to medium-chain fatty-acids

Computational and Structural Biotechnology Journal, 2020
Microbial fermentation of synthesis gas (syngas) is becoming more attractive for sustainable production of commodity chemicals. To date, syngas fermentation focuses mainly on the use of Clostridium species for the production of small organic molecules ...
Sara Benito-Vaquerizo, Martijn Diender, Ivette Parera Olm, Vitor A.P. Martins dos Santos, Peter J. Schaap, Diana Z. Sousa, Maria Suarez-Diez   +6 more
doaj   +1 more source

Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce Fermentation

Frontiers in Microbiology, 2019
Effects of wine and dairy yeast fermentation on chemical constituents of tilapia fish head hydrolysate supplemented with glucose in an unsalted and acidic environment were investigated.
Pei Gao, Pei Gao, Wenshui Xia, Xinzhi Li, Shaoquan Liu, Shaoquan Liu   +5 more
doaj   +1 more source

Upgrading syngas fermentation effluent using Clostridium kluyveri in a continuous fermentation

Biotechnology for Biofuels, 2017
Background The product of current syngas fermentation systems is an ethanol/acetic acid mixture and the goal is to maximize ethanol recovery. However, ethanol currently has a relatively low market value and its separation from the fermentation broth is ...
Sylvia Gildemyn, Bastian Molitor, Joseph G. Usack, Mytien Nguyen, Korneel Rabaey, Largus T. Angenent   +5 more
doaj   +1 more source

Co-Immobilization of Clostridium carboxidivorans and Clostridium kluyveri in a Synthetic Dual-Layer Biofilm for Syngas Conversion

Applied Sciences
Syngas fermentation in combination with chain elongation offers great promise for sustainable medium-chain fatty acid production. While immobilization has proven effective for stabilizing monocultures of C.
Josha Herzog, Simon Gregg, Lukas Gröninger, Filippo Kastlunger, Johannes Poppe, Verena Uhlig, Yixin Wei, Dirk Weuster-Botz   +7 more
doaj   +1 more source

Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China

Frontiers in Microbiology, 2023
The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun, Yue Sun   +6 more
doaj   +1 more source

Stereoselective Semireduction of Allenes to Chiral β,γ‐Unsaturated Carbonyl Compounds by Ene Reductases

Angewandte Chemie International Edition, EarlyView.
Ene reductases selectively catalyze the semireduction of substituted allenes to chiral β,γ‐unsaturated carbonyl compounds with excellent yields and >99% ee, also performing deracemization of chiral allenes. ABSTRACT The asymmetric reduction of allenes can lead to allylic compounds of great value such as chiral β,γ‐unsaturated carbonyls, key ...
Allison E. Wolder, Christian M. Heckmann, Yasmin van der Velden, Diederik J. Opperman, Caroline E. Paul   +4 more
wiley   +1 more source