Results 281 to 290 of about 176,992 (359)

Identification and Antimicrobial Susceptibility of Lactic Acid Bacteria from Retail Fermented Foods

, 2007
Beilei Ge, Ping Jiang, Feifei Han, Nasreen K. Saleh, Nivedita Dhiman, Daniel P. Fedorko, Nancy A. Nelson, Jianghong Meng   +7 more
openalex   +1 more source

Minimizing the enzyme dosage for ethanol production from cellulose‐rich bagasse residues after furfural production

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Through consolidated bioprocessing, cellulosic ethanol production from sugarcane bagasse residues emanating from furfural production (furfural residues, FRs) may offer substantial cost reductions compared with conventional pretreatment–hydrolysis–fermentation of lignocelluloses. Furfural residues have a high enzymatic digestibility and require
Godrick E. Bunga, John E. Sempiira, Daneal C. S. Rorke, Eugéne van Rensburg, Johann F. Görgens   +4 more
wiley   +1 more source

Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial. [PDF]

Nutrients
Han AL, Ryu MS, Yang HJ, Jeong DY, Choi KH.   +4 more
europepmc   +1 more source

Fattenning Experiment of Finishing Pigs using Fermented Liquid Feed from Expired Foods of Convenience Stores as Main Ingredients

, 2007
Hideyuki Ohmori, Naoko Moriya, Mitsuyoshi Ishida, Mai Otsuka, Yuri KOBASHI, Michiyo Motoyama, Keisuke Sasaki, Kiyoshi Tajima, Terumi Nishioka, Yiming Cai, Mitsuru MITSUMOTO, Masaya KATSUMATA, Tomoyuki Kawashima   +12 more
openalex   +2 more sources

Hydrogen fuel production from sugarcane and its byproducts – a critical review

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The transition to a low‐carbon economy has intensified the search for sustainable hydrogen (H2) production routes. Sugarcane and its byproducts, such as bagasse, molasses and vinasse, have emerged as promising feedstocks due to their ready availability and renewable nature. However, comprehensive evaluations of the efficiency, limitations, and
Jaqueline Calixto de Sousa, Tâmili Vitória Duarte de Souza, Elisiane Rocha Lufan Prado, Rafael Cardoso Rial   +3 more
wiley   +1 more source

High-Level Folate Production in Fermented Foods by the B ₁₂ Producer Lactobacillus reuteri JCM1112

, 2008
Filipe Branco dos Santos, Arno Wegkamp, Willem M. de Vos, Eddy J. Smid, Jeroen Hugenholtz   +4 more
openalex   +1 more source

Integrating enzyme production and bioenergy recovery through circular bioprocessing of carbohydrate‐rich food wastes into α‐amylase, hydrogen and methane

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study explored the valorization of two carbohydrate rich food wastes, a sugary (spoiled dates, SD) and a starchy (wasted rice, WR) one, for the biotechnological production of α‐amylase, biohydrogen (bioH2), and methane (CH4). Initially, the bioH2 and CH4 production potentials of raw SD and WR were assessed without any pretreatment, via ...
Mohamed Hashem, Ioanna Ntaikou
wiley   +1 more source

Searching for bacteriocin-like inhibitory substances (BLISs)-producing lactic acid bacteria in Thai fermented foods

, 2008
Sirinat Srionnual, Yi-sheng Chen, Fujitoshi Yanagida   +2 more
openalex   +2 more sources

Performance, emissions, and lubricant oil analysis of a marine diesel engine powered by raw Schizochytrium sp. and its blends

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Microalgae oil (MAO), a third‐generation biofuel, can support global transportation fuel demand as a fossil fuel substitute. Schizochytrium sp. MAO is particularly promising for direct use in compression ignition (CI) engines, especially in the marine sector, due to its adaptability and high oil yield.
Victor Debnath, Hassan Mohammadsami Attar, Ebrahim Nadimi, Dawei Wu   +3 more
wiley   +1 more source

Genotype‐dependent variation in buffering capacity and pH stability of sugarcane juice during fermentation

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Buffering capacity (BC) is essential for maintaining pH stability during fermentation, directly impacting yeast performance, aroma formation, and final beverage quality. This study evaluated the BC and pH dynamics of sugarcane juice from 10 genotypes before and after fermentation to identify traits associated with juice stability.
Maria Clara De‐Barros, Normando Ribeiro‐Filho   +1 more
wiley   +1 more source