Results 41 to 50 of about 14,985 (217)

Influence of Zn2+ and Oxygen Supply on Malic Acid Production and Growth of Aspergillus oryzae

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Malic acid is a valuable platform chemical traditionally derived from fossil‐based resources. Microbial cultivation with Aspergillus oryzae offers a sustainable alternative based on renewable feedstocks. In this study, a well‐established minimal medium for malic acid production, commonly used in previous research to ensure reproducibility, was
Lukas Hartmann, Anke Neumann, Dirk Holtmann, Katrin Ochsenreither   +3 more
wiley   +1 more source

Designer Yeasts for the Fermentation Industry of the 21st Century

Food Technology and Biotechnology, 2003
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S.
Isak S. Pretorius, Maret du Toit, Pierre van Rensburg   +2 more
doaj  

Hydrotalcites as a Promising Adsorbent for Hemicellulose Hydrolysate Detoxification in Xylitol Production

Fermentation
The worldwide demand for sustainable bioprocesses is undeniable, as well as for research aimed at the biotechnological exploitation of lignocellulosic materials, especially their hemicellulosic fractions rich in xylose.
Débora D. V. da Silva, Kelly J. Dussán, Isabela A. L. Costa, Marcus B. S. Forte, Maria G. A. Felipe   +4 more
doaj   +1 more source

Selecting SNP markers reflecting population origin for cacao (Theobroma cacao L.) germplasm identification

Beverage Plant Research, 2021
Cacao is one of the most economically important agricultural commodities in the world, providing the principal ingredient for the global chocolate industry. Accurate genotype identification is essential for effective conservation and utilization of cacao
Osman A. Gutiérrez, Kathleen Martinez, Dapeng Zhang, Donald S. Livingstone, Chris J. Turnbull, Juan Carlos Motamayor   +5 more
doaj   +1 more source

Popular fermented foods and beverages in Southeast Asia [PDF]

, 2011
Fermented foods are prevalent in Southeast Asia to balance the fluctuation in food availability in the area during the stage of monsoonal circulation. Techniques of preserving cereal and seafood products are well-developed in Southeast Asia.
Abdul Hamid, Azizah, Abu Bakar, Fatimah, Law, Se Vern, Mat Hashim, Dzulkifly   +3 more
core  

Selective Oxidation Strategies for Cost‐Efficient Green Hydrogen Production via Hybrid Water Electrolysis

Carbon Energy, EarlyView.
Hybrid water electrolysis has emerged as a promising alternative to conventional electrolysis for sustainable hydrogen production. The economic potential of replacing water oxidation with organic substrates is assessed. For each substrate, representative electrocatalysts and mechanistic insights are reviewed to identify design principles for optimized ...
Conor Brennan‐Pollak, Lua Henderson, Cian Clarke, Maida A. Costa de Oliveira, Dídac A. Fenoll, Sreedhanya Pallilavalappil, Aswathy Babu, Shaista Jabeen, Pranav K. Gangadharan, Huabin Zhang, Suresh C. Pillai, Paula E. Colavita, Max García‐Melchor   +12 more
wiley   +1 more source

Can Ammonium Nitrate Be a Strategic Tool by Replacing Urea as a Nitrogen Supplementation Source to Beef Cattle in Intensified Grazing Systems?

Fermentation
For cattle raised on tropical grass pastures, it is essential to explore strategies that circumvent climatic seasonality that affect forage availability and quality. We hypothesize that the intensification of grazing systems, with rotational and deferred
Willian Rufino Andrade, Analisa Vasques Bertoloni, Flavio Perna Junior, Althieres José Furtado, Ana Laura Januário Lelis, Murilo Trettel, Alexandre Berndt, Patricia Perondi Anchão Oliveira, Angélica Simone Cravo Pereira, Paulo Henrique Mazza Rodrigues   +9 more
doaj   +1 more source

Cross-flow microfiltration applied to oenology: A review [PDF]

, 2011
The cross-flow microfiltration applied to wine filtration has become a legitimate alternative to conventional filtration processes. However, membrane fouling which affects the operating costs and the plant maintenance, limits the widespread application ...
Albasi, Claire, Bacchin, Patrice, Devatine, Audrey, El Rayess, Youssef, Mietton-Peuchot, Martine, Raynal, José, Taillandier, Patricia   +6 more
core   +5 more sources

Salt Stress Induces Imbalanced ADI Pathway Gene Expressions in Pediococcus acidilactici Drives Citrulline Accumulation as an Ethyl Carbamate Precursor in Soy Sauce

Food Bioengineering, EarlyView.
ABSTRACT Citrulline is the main precursor of a carcinogen compound ethyl carbamate (EC) in soy sauce. Accumulation of citrulline is mainly related to metabolism of arginine by Pediococcus acidilactici via the arginine deiminase (ADI) pathway during soy sauce fermentation.
Xiaodie Chen, Jiran Zhang, Haoran Chen, Fang Fang   +3 more
wiley   +1 more source

Enhancing Single-Cell Protein Yield Through Grass-Based Substrates: A Study of Lolium perenne and Kluyveromyces marxianus

Fermentation
This study evaluated Lolium perenne press juice as a sustainable substrate for Single-Cell Protein (SCP) production using Kluyveromyces marxianus. Key fermentation parameters were systematically optimized, including microbial reduction, dilution ratios ...
Tianyi Guo, Joshua Bode, Katrin Kuka, Nils Tippkötter   +3 more
doaj   +1 more source