Results 11 to 20 of about 533,740 (272)
Efficient production of α-acetolactate by whole cell catalytic transformation of fermentation-derived pyruvate [PDF]
Microbial Cell Factories, 2019 AbstractBackgroundDiacetyl provides the buttery aroma in products such as butter and margarine. It can be made via a harsh set of chemical reactions from sugarcane bagasse, however, in dairy products it is normally formed spontaneously from α-acetolactate, a compound generated by selected lactic acid bacteria in the starter culture used.
Robin Dorau +4 more
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Fermentation, 2022 Shrimp shell waste is a potential source of the biopolymer chitin. Through fermentation, chitin can be converted into its derivative products. This study aimed to isolate and characterize the products of the biodegradation of chitin from shrimp shell ...
Widyastuti Widyastuti +9 more
semanticscholar +1 more source
Fermentation, 2022 Within the present study, the effects of fermentation on the anti-inflammatory and anti-platelet properties of both homemade and commercially purchased bovine dairy and almond, coconut, and rice-based dairy alternatives were evaluated.
Kyeesha Glenn-Davi +8 more
semanticscholar +1 more source
Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products
Foods, 2021 Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes,
Marta Acín-Albiac +5 more
semanticscholar +1 more source
Waste-derived volatile fatty acids as carbon source for added-value fermentation approaches.
FEMS Microbiology Letters, 2021 The establishment of a sustainable circular bioeconomy requires the effective material recycling from biomass and biowaste beyond composting/fertilizer or anaerobic digestion/bioenergy. Recently, volatile fatty acids attracted much attention due to their
Angelina Chalima +11 more
semanticscholar +1 more source
Vegetable milks and their fermented derivative products
International Journal of Food Studies, 2013 The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives.
Maite Cháfer +3 more
openaire +4 more sources
Unlocking the Potential of Fermentation in Cosmetics: A Review
Fermentation, 2023 The cosmetic segment is a rapidly growing industry that has been challenged in recent years due to the origin and impact of its ingredients and manufacturing techniques. With a focus on reducing carbon dioxide emissions and improving the degradability of
Cristina Pérez-Rivero +1 more
semanticscholar +1 more source
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability
Fermentation, 2022 Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition.
J. A. Adebo +6 more
semanticscholar +1 more source
Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects
Foods, 2023 The demand for lactic acid and lactic acid-derived products in the food, pharmaceutical, and cosmetic industries is increasing year by year. In recent decades, the synthesis of lactic acid by microbials has gained much attention from scientists due to ...
Yueying Huang +3 more
semanticscholar +1 more source
Microorganisms, 2020 Worldwide, thousands of insect species are consumed as food or are used as feed ingredients. Hermetia illucens, ‘black soldier fly’, is one of them, and a large amount of puparia and dead adults flies are accumulated during rearing.
Jasmine Hadj Saadoun +8 more
semanticscholar +1 more source