Results 211 to 220 of about 182,885 (359)

Fermented Foods

, 2020
openaire   +2 more sources

Industrial strategies to minimize glycerol formation in ethanol fermentation by conventional Saccharomyces cerevisiae

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Industrial ethanol production faces the challenge of balancing metabolic efficiency with the minimization of byproducts such as glycerol, whose formation is intensified by osmotic, thermal, oxidative, and nutritional stresses. In the literature, two main approaches stand out for modulating its synthesis: the use of genetically modified strains
Lorena M. F. Leite, Silvio R. Andrietta, Telma T. Franco   +2 more
wiley   +1 more source

A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk. [PDF]

Front Nutr
Paveljšek D, Pertziger E, Fardet A, Panagiotakos DB, Savary-Auzeloux I, Adamberg S, Peñas E, Frias J, Ntantou A, Diamantoglou I, Domínguez-Soberanes J, Louis S, Chassard C, Praćer S, Vergères G, Matalas A.   +15 more
europepmc   +1 more source

Probiotic properties of Bacillus subtilis DG101 isolated from the traditional Japanese fermented food nattō. [PDF]

Front Microbiol, 2023
Leñini C, Rodriguez Ayala F, Goñi AJ, Rateni L, Nakamura A, Grau RR.   +5 more
europepmc   +1 more source

Comparison of Proximate and Water Extractive Components in Raw Mackerel with Those in a Fermented Mackerel Food Heshiko.

, 1999
Kouji Itou, Yoshiaki Akahane
openalex   +2 more sources

Sustainable and cost‐effective process design for energy‐self‐sufficient ethyl lactate production from sugar mill feedstocks: a techno‐economic approach

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Bio‐based ethyl lactate (EL) can replace several fossil‐derived products owing to its low toxicity, high solvent functionality, and environmental advantages. This study assesses the techno‐economic viability and greenhouse gas (GHG) reduction potential of producing EL from sugarcane A‐molasses and lignocelluloses in an energy self‐sufficient ...
Motshamonyane J. Phasha, Abdul M. Petersen, Johann F. Görgens   +2 more
wiley   +1 more source

Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. [PDF]

Foods, 2023
Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV.   +5 more
europepmc   +1 more source

Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9 [PDF]

, 2014
Yongfu Chen, Wenjun Liu, Jiangang Xue, Jie Yang, Xia Chen, Yuyu Shao, Lai‐Yu Kwok, Menghe Bilige, Lai M, Heping Zhang   +9 more
openalex   +1 more source

Insights from meta‐analysis for efficient docosahexaenoic acid production in thraustochytrids through advanced cultivation and fermentation strategies

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This systematic review examines strategies for docosahexaenoic acid (DHA) production by thraustochytrids, focusing on cultivation techniques, fermentation technologies, and carbon/nitrogen optimization to increase productivity. Among 169 eligible articles, the 100 most productive studies (0.7–10.3 g DHA L−1 per day) were analyzed. Quantitative
Jhiovana Cristielly Carrera Silva da Costa, Lucas Araújo Guimarães, Andre da Luz de Freitas, Luciana Porto de Souza Vandenberghe, Gilberto Vinícius de Melo Pereira, Carlos Ricardo Soccol, Hervé Louis Ghislain Rogez   +6 more
wiley   +1 more source

Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches. [PDF]

Foods
Iarusso I, Mahony J, Pannella G, Lombardi SJ, Gagliardi R, Coppola F, Pellegrini M, Succi M, Tremonte P.   +8 more
europepmc   +1 more source