Results 221 to 230 of about 182,885 (359)

Influence of metabolic guilds on a temporal scale in an experimental fermented food derived microbial community. [PDF]

FEMS Microbiol Ecol, 2023
Leale A, Auxier B, Smid EJ, Schoustra S.
europepmc   +1 more source

Fermented Foods: Kefir

EDIS
Kefir is a fermented dairy beverage made from milk and kefir grains containing yeast and bacteria. This publication describes how kefir is made and its potential health effects for consumers. Written by Julia R. Skinner, and published by the UF/IFAS Food Science and Human Nutrition Department, July 2024.
openaire   +1 more source

Integrated bioconversion of starchy and hemicellulosic fractions of macauba oil presscake into ethanol by nonconventional yeasts

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Co‐fermentation of hexoses and pentoses from plant biomass to ethanol is a strategy to increase ethanol production from lignocellulosic materials and add value to residues from agroindustrial chains. The macauba (Acrocomia aculeata) is an oleaginous palm‐tree species considered to contribute to development in some regions of Brazil.
Filipe Soares de Freitas, Raquel Valinhas e Valinhas, Felipe Ferreira Silva, Paulo Afonso Granjeiro, Marina Quádrio Raposo Branco Rodrigues, Lílian de Araújo Pantoja, Daniel Bonoto Gonçalves, Alexandre Soares dos Santos   +7 more
wiley   +1 more source

<i>Cheonggukjang</i>, a gut microbiota-modulating Korean fermented food, improves cholesterol and bile acid metabolism. [PDF]

Food Nutr Res
Park JE, Oh SM, Baek JY, Yang HJ, Jeong DY, Han A, Cha YS.   +6 more
europepmc   +1 more source

Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal. [PDF]

Heliyon, 2023
Katuwal N, Raya B, Dangol R, Adhikari BR, Kc Y, Upadhyay A.   +5 more
europepmc   +1 more source

Evaluation of lima bean flour fermented with Lactobacillus sp. as a probiotic food

, 2012
A. O. Ojokoh
openalex   +1 more source

Decreasing methane yield with increasing food intake keeps daily methane emissions constant in two foregut fermenting marsupials, the western grey kangaroo and red kangaroo [PDF]

, 2015
Catharina Vendl, Marcus Clauß, Mathew Stewart, Keith Leggett, Jürgen Hummel, Michael Kreuzer, Adam J. Munn   +6 more
openalex   +1 more source

RETRACTED: Masiá et al. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020, 9, 1182 [PDF]

, 2020
Carmen Masiá, Poul Erik Jensen, Patrizia Buldo   +2 more
openalex   +1 more source

Raw citrus by‐product valorization: unlocking the potential of biotransformation by Talaromyces amestolkiae to obtain cellulolytic enzymes and natural colorants

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agro‐industrial by‐products can be used as valuable nutrient sources for the sustainable production of high‐value‐added compounds. The goal of this study was utilize raw citrus industrial by‐product (RCB) as a carbon source for the simultaneous production of red colorants and enzymes by the filamentous fungus Talaromyces amestolkiae under lab ...
Caio de Azevedo Lima, Heitor B. S. Bento, Flávio Pereira Picheli, Fernanda de Oliveira, Almiro Pires da Silva Neto, Danielle Biscaro Pedrolli, Fernando Masarin, Silvio Silvério da Silva, Valéria Carvalho Santos‐Ebinuma   +8 more
wiley   +1 more source

Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health. [PDF]

Foods
Terpou A, Dahiya D, Nigam PS.
europepmc   +1 more source