Results 231 to 240 of about 176,992 (359)

Microorganisms present in artisanal fermented food from South America. [PDF]

Front Microbiol, 2022
Jimenez ME, O'Donovan CM, de Ullivarri MF, Cotter PD.   +3 more
europepmc   +1 more source

Enhanced Production of Astaxanthin and Zeaxanthin by Paracoccus Sp. LL1 Through Random Mutagenesis

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Astaxanthin, a high‐value carotenoid with potent antioxidant and anti‐inflammatory activities, is increasingly in demand in various industries. This study reports the successful enhancement of astaxanthin and zeaxanthin production in Paracoccus sp. LL1 through random mutagenesis using ethyl methanesulfonate (EMS).
Anoth Maharjan, Beom Soo Kim
wiley   +1 more source

Fermented food consumption modulates the oral microbiota. [PDF]

NPJ Sci Food
Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E.   +5 more
europepmc   +1 more source

Natural Bioactive Compounds in Organic and Conventional Fermented Food. [PDF]

Molecules, 2022
Breza-Boruta B, Ligocka A, Bauza-Kaszewska J.   +2 more
europepmc   +1 more source

Traditional Japanese Fermented Foods Free from Mycotoxin Contamination

, 2002
Kenji Tanaka, Tetsuhisa Goto, Masaru MANABE, Shinji Matsuura   +3 more
openalex   +2 more sources

Development of a consolidated bioprocess for the production of citric acid using Aspergillus niger as biocatalyst

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The industrial production of citric acid, an ingredient in beverages, pharmaceuticals, and cosmetics, is based on microbial fermentation of glucose or sucrose. Given the elevated cost of these sugars, lignocellulosic biomass is emerging as a cost‐effective and environmentally friendly feedstock for sustainable bioprocesses.
Ludovica Varriale, Katrin Kuka, Nils Tippkötter, Lisbeth Olsson, Roland Ulber   +4 more
wiley   +1 more source

From Isolation to Pilot-Scale Production: <i>Enterococcus faecium</i> YC07 with Urate-Lowering Potential from Fermented Food Jiangshui. [PDF]

Foods
Cao X, Xu Q, Zhang Y, Yan H.
europepmc   +1 more source

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products. [PDF]

ScientificWorldJournal, 2023
Alemayehu GF, Forsido SF, Tola YB, Amare E.   +3 more
europepmc   +1 more source

Evaluation of enzymatic pretreatment strategies to enhance anaerobic digestion of tomato waste

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Tomato residues are a form of solid waste that can be converted into methane through anaerobic digestion (AD). However, methane production is often limited due to incomplete hydrolysis caused by the high lignocellulosic content of tomato waste.
María Eugenia Martínez, Franko Restovic, Freddy Urrego, Derie Fuentes, Carlos Ramos   +4 more
wiley   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +1 more source