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Design Process of Ethanol Production by Extractive -Fermentation to Increase The Yield and Productivity of Ethanol [PDF]
, 2012 Ethanol is generally produced by batch fermentation process. However, this process will bring about accumulation of ethanol product which can poison the microorganism and lead to low productivity which finally results in an economical disadvantage.
Ayu Ratna , Permanasari, +3 more
core +1 more source
Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk
Frontiers in Microbiology, 2015 The growth of Streptococcus thermophilus ST12 (ST12) in liquid milk, reconstituted from low-heat skim milk powder (RSM) and in RSM with rennet addition (r-RSM) at 40°C was monitored by microcalorimetry.
Irina eStulova +8 more
doaj +1 more source
Applied Microbiology, 1972 Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics.
openaire +2 more sources
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +1 more source
Microbial Cell Factories, 2019 Background In terms of protein production, the internal environment of the host influences the activity of expression elements, thus affecting the expression level of the target protein.
Wei Zhang +4 more
doaj +1 more source
The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source
Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus [PDF]
, 2012 Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
H, Hadiyanto +4 more
core +1 more source
Foods, 2023 The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic ...
Maret Andreson +5 more
doaj +1 more source
Degradation mechanism of the von Willebrand factor A2 domain by nattokinase
FEBS Letters, EarlyView.Nattokinase, a natto‐derived protease, exhibits potent antithrombotic effects. This study demonstrates that nattokinase directly cleaves the von Willebrand factor (vWF) A2 domain in vitro. Unlike the native regulator ADAMTS13, nattokinase degrades folded vWF independently of shear stress.
Ryuichi Hyakumoto +3 more
wiley +1 more source
Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures [PDF]
, 2010 Soya bean tempe is known for its bioactivity in reducing the severity of diarrhoea in piglets. This bioactivity is caused by an inhibition of the adhesion of enterotoxigenic Escherichia coli (ETEC) to intestinal cells.
Nout, M.J.R. +3 more
core +1 more source