Results 41 to 50 of about 2,626 (130)

Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley   +1 more source

Fungicidal Activity of Caproate Produced by Clostridium sp. strain E801, a Bacterium Isolated from Cocopeat Medium Subjected to Anaerobic Soil Disinfestation

Agronomy, 2023
Anaerobic soil disinfestation (ASD) consists of the application of labile organic materials to soil, flooding, and covering the soil surface with plastic film.
Shota Shirane, Noriaki Momma, Toshiyuki Usami, Chiharu Suzuki, Tomoyuki Hori, Tomo Aoyagi, Seigo Amachi   +6 more
doaj   +1 more source

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Emerging Technologies for Biobutanol Production via Syngas Fermentation

GCB Bioenergy, Volume 18, Issue 5, May 2026.
Biobutanol production from syngas is promising but limited by microbial energy conservation and gas–liquid mass transfer. This review integrates advances in cultivation control and bioreactor engineering with next‐generation biological tools including metabolic rewiring, co‐cultivation and chain elongation, and electro‐fermentation to enable carbon ...
Xuemei Wang, Luiza C. Campos, Zifu Li, Werner Fuchs   +3 more
wiley   +1 more source

Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts

Food Frontiers, Volume 7, Issue 2, March 2026.
Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley   +1 more source

Identification and susceptibility of clinical isolates of Candida spp. to killer toxins

Brazilian Journal of Biology, 2018
Although invasive infections and mortality caused by Candida species are increasing among compromised patients, resistance to common antifungal agents is also an increasing problem.
E. Robledo-Leal, L. G. Rivera-Morales, M. P. Sangorrín, G. M. González, G. Ramos-Alfano, J. M. Adame-Rodriguez, J. M. Alcocer-Gonzalez, E. T. Arechiga-Carvajal, C. Rodriguez-Padilla   +8 more
doaj   +1 more source

The effect of selected Non-Saccharomyces yeasts and cold-contact fermentation on the production of low-alcohol marula fruit beer

Heliyon
The last decade has seen increased consumer demand for zero and low-alcohol beverages. Cold-contact fermentation (CCF) in combination with non-Saccharomyces can be an effective method for producing low-alcohol fruit beverages with desirable qualities ...
Edwin Hlangwani, Heinrich W. du Plessis, Bhekisisa C. Dlamini   +2 more
doaj   +1 more source

Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria

Journal of Genetic Engineering and Biotechnology, 2020
Background Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific.
Omotade Richard Ogunremi, Renu Agrawal, Abiodun Sanni   +2 more
doaj   +1 more source

Principles for Rigorous Design and Application of Synthetic Microbial Communities

Advanced Science, Volume 13, Issue 10, 18 February 2026.
SynComs are artificially designed to enable inter‐species metabolic interactions, metabolic division of labor, and ecological interactions that can elicit phenotypes like colonization stability and environmental adaptation. This systematic review explores the processes used to construct SynComs, the assessment of the mechanisms of metabolic interaction
Yuxiao Zhang, Minyu Jing, Lihui Lyu, Li Nie, Xihui Xu, Ru Sun, Xiyuan Xu, Siyu Chen, Shuobing He, Yumeng Zhang, Ping Huang, Weijie Luo, Jiaojiao Liang, Guifeng Gao, Kunkun Fan, Teng Yang, Liyan Zhang, Xiao Fu, Sarah M. Allard, Jack A. Gilbert, Jiabao Zhang, Haiyan Chu   +21 more
wiley   +1 more source

Ensiling and Fermentation of Rice Hulls With Ruminal Fluid for Medium‐Chain Carboxylate Production

Asia-Pacific Journal of Chemical Engineering, Volume 21, Issue 1, January/February 2026.
ABSTRACT Large quantities of rice hulls are common at milling sites in Nigeria. They are a by‐product of rice processing and can contribute to environmental degradation if not properly managed. In this study, rice hulls were pretreated by ensiling at ambient temperature and then used as substrate for medium‐chain carboxylates (MCCs) production ...
Jerome Undiandeye, Silas Kiman, Ebenezer Leke Odekanle, Peter Anyin   +3 more
wiley   +1 more source