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Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
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Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D. +7 more
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Antimycin A fermentation. II. Fermentation in aerated-agitated fermenters.
The Journal of Antibiotics, 1976 Fermentation characteristics, previously studied in shake flasks, were reproduced in aerated-agitated fermenters, using three strains of Streptomyces sp. which had been selected for their high antimycin A productivity in shake flasks. Fermentation in fermenters was run in three stages.
S N, Sehgal, R, Saucier, C, Vézina
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Programmable Biosensors Based on RNA-Guided CRISPR/Cas Endonuclease
Biological Procedures Online, 2022 Highly infectious illnesses caused by pathogens constitute severe threats to public health and lead to global economic loss. The use of robust and programmable clustered regularly interspaced short palindromic repeat and CRISPR-associated protein (CRISPR-
Xiaolong Liu +8 more
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A solid state fungal fermentation-based strategy for the hydrolysis of wheat straw [PDF]
, 2013 This paper reports a solid-state fungal fermentation-based pre-treatment strategy to convert wheat straw into a fermentable hydrolysate. Aspergillus niger was firstly cultured on wheat straw for production of cellulolytic enzymes and then the wheat straw
Kokolski, Matt +4 more
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Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects [PDF]
, 2023 With global carbon emissions and environmental issues becoming increasingly prominent, there is an increasing focus on the development of clean energy, and biobutanol has gained widespread attention due to its superior performance.
Wei Cong, Zhangnan Lin, Jian’an Zhang
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CONVERSION OF PINEAPPLE JUICE WASTE INTO LACTIC ACID IN BATCH AND FED â BATCH FERMENTATION SYSTEMS [PDF]
, 2008 Pineapple juice waste contains valuable components, which are mainly sucrose, glucose, and fructose. Recently, lactic acid has been considered to be an important raw material for the production of biodegradable lactide polymer.
Mochamad Busairi, Abdullah +1 more
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Advances in wine fermentation [PDF]
, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Maicas i Prieto, Sergi
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Red wine as resveratrol protective system -
Czech Journal of Food Sciences, 2004 The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method.
I. Kolouchová +4 more
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, 2023 Fermented dairy products have been traditionally produced and fermentation has evolved as an effective technique to preserve milk from various milking animals [...
Thomas Bintsis
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