High value-added products derived from crude glycerol via microbial fermentation using Yarrowia clade yeast [PDF]
Microbial Cell Factories, 2021 Background Contemporary biotechnology focuses on many problems related to the functioning of developed societies. Many of these problems are related to health, especially with the rapidly rising numbers of people suffering from civilization diseases ...
Magdalena Rakicka-Pustułka +8 more
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Resources, Conservation and Recycling, 2021 Abstract Acknowledging the resources in human excreta provides new options to address future challenges for fertilizer availability and nutrient management in a sustainable way. In dry on-site sanitation systems, the high nutrient concentration and low volume of the waste provides an opportunity for low-tech recycling, while the product can be a ...
Mariya E. Kelova +2 more
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Fermentation-derived compounds as a source of new products [PDF]
Pure and Applied Chemistry, 1998 Abstract
H. A. Krist
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In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition [PDF]
Animals, 2019 The purpose of the study is to determine the nutritional characteristics of some by-products derived from fruit juice and olive oil production to evaluate their use in pig nutrition.
Alessandro Vastolo +6 more
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Effects of different plant-derived fermentation products as soil amendments on microbial community structure and mitigation of soil degradation caused by replanting [PDF]
Chemical and Biological Technologies in AgricultureAims Soil amendments play a pivotal role in revitalizing soil ecosystems degraded by continuous intensive farming practices. However, existing research primarily focuses on chemical or biological amendments, overlooking the potential of plant-derived ...
Xinyue Miao +10 more
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, 2013 Little is known about the direct effect Saccharomyces cerevisiae strains have on operational wine production during fermentation. Previous research has shown two strains, Lalvin® RC212 (RC212) and Lalvin® ICV-D254 (D254), co-fermenting and occupying > 50% of the yeast population at the end of operational level fermentations.
Frida Gustafsson
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Low-waste fermentation-derived organic acid production by bipolar membrane electrodialysis—an overview [PDF]
Chemical Papers, 2021 AbstractOrganic acids, e.g, citric acid, fumaric acid, lactic acid, malic acid, pyruvic acid and succinic acid, have important role in the food industry and are potential raw materials for the sustainable chemical industry. Their fermentative production based on renewable raw materials requires innovatively designed downstream processing to maintain ...
Éva Hülber-Beyer +2 more
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Production of polyhydroxyalkanoates (PHAs) by Bacillus megaterium using food waste acidogenic fermentation-derived volatile fatty acids [PDF]
Bioengineered, 2021 High production costs still hamper fast expansion of commercial production of polyhydroxyalkanoates (PHAs). This problem is greatly related to the cultivation medium which accounts for up to 50% of the whole process costs. The aim of this research work was to evaluate the potential of using volatile fatty acids (VFAs), derived from acidogenic ...
Danh H. Vu +4 more
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From meadows to milk to mucosa – adaptation of Streptococcus and Lactococcus species to their nutritional environments [PDF]
, 2012 Lactic acid bacteria (LAB) are indigenous to food-related habitats as well as associated with the mucosal surfaces of animals. The LAB family Streptococcaceae consists of the genera Lactococcus and Streptococcus.
Kok, Jan, +3 more
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Research advances in probiotic fermentation of Chinese herbal medicines
iMeta, 2023 Chinese herbal medicines (CHM) have been used to cure diseases for thousands of years. However, the bioactive ingredients of CHM are complex, and some CHM natural products cannot be directly absorbed by humans and animals.
Xiaoling Zhang +7 more
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