Results 11 to 20 of about 953,555 (429)
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
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Fermentation, 2022 Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor ...
Mehrsa Emkani, B. Oliete, R. Saurel
semanticscholar +1 more source
Self-reproduction and doubling time limits of different cellular subsystems
npj Systems Biology and Applications, 2023 Ribosomes which can self-replicate themselves practically autonomously in beneficial physicochemical conditions have been recognized as the central organelles of cellular self-reproduction processes.
Kristo Abner +8 more
doaj +1 more source
On the future fermentation [PDF]
Microbial Biotechnology, 2020 SummaryMicrobial fermentations produce chemicals, materials, biofuels, foods and medicines for many years. The processes are less competitive compared to chemical industries. To increase its competitiveness, technologies must be developed to address the following issues including fresh water shortage, heavy energy consumption, microbial contaminations,
Guo‐Qiang Chen, Xinyi Liu
openaire +3 more sources
Fermentation, 2022 Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes.
Wenli Sun +2 more
semanticscholar +1 more source
Optimisation of sample storage and DNA extraction for human gut microbiota studies
BMC Microbiology, 2021 Background New developments in next-generation sequencing technologies and massive data received from this approach open wide prospects for personalised medicine and nutrition studies.
Jekaterina Kazantseva +4 more
doaj +1 more source
AMB Express, 2021 The impact of biomass morphology and culture conditions on fungal fermentation was widely reviewed in the literature. In this work, we presented three independent experiments in order to evaluate the influence of some of those input factors on a lipase ...
Hebe Natalia Salvatierra +3 more
doaj +1 more source
Acknowledgement to Reviewers of Fermentation in 2017
Fermentation, 2018 Peer review is an essential part in the publication process, ensuring that Fermentation maintains high quality standards for its published papers[...]
Fermentation Editorial Office
doaj +1 more source
pH Coupled Citric Acid Feeding Strategy to Promote Spore Production of Bacillus licheniformis
Shipin gongye ke-ji, 2023 The effects of citric acid addition coupled with pH on cell growth, metabolism, and spore yield of B. licheniformis were studied in a 30 L bioreactor, and the gene expression differences related to energy metabolism, oxidative stress effect, and amino ...
Yue DING +6 more
doaj +1 more source