Results 91 to 100 of about 24,600 (223)

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey [PDF]

, 2010
Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem.
Domingues, Lucília, Guimarães, Pedro M. R., Teixeira, J. A.   +2 more
core   +1 more source

A Differential Medium for the Isolation of Kluyveromyces marxianus and Kluyveromyces lactis from Dairy Products

Journal of Food Protection, 1999
A selective and differential solid medium, called Kluyveromyces Differential Medium (KDM), is described for the isolation of Kluyveromyces marxianus and K. lactis from dairy products. Its discriminative potential is based on the detection of the enzyme beta-galactosidase, in the absence of lactose.
M J, Valderrama, M I, de Silóniz, P, Gonzalo, J M, Peinado   +3 more
openaire   +2 more sources

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]

, 2015
Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana, Perotti, Maria Cristina, Rebechi, Silvina Roxana, Vénica, Claudia Inés   +3 more
core   +1 more source

Engineering of 2‐ketoacid Decarboxylases for Production of Isobutanol and Other Fusel Alcohols in Saccharomyces cerevisiae

Biotechnology and Bioengineering, Volume 123, Issue 4, Page 1036-1049, April 2026.
ABSTRACT Isobutanol is a fusel alcohol that can be produced microbially for use as a biofuel or upgraded into sustainable aviation fuel (SAF). A key enzyme in the isobutanol biosynthetic pathway is 2‐ketoacid decarboxylase (KDC), which irreversibly decarboxylates 2‐ketoisovalerate (KIV) to yield isobutyraldehyde.
Joshua J. Dietrich, Maelia Dziedzic, Jia Sun, Sri Harsha Adusumilli, Carla Gonçalves, Chris Todd Hittinger, Brian F. Pfleger   +6 more
wiley   +1 more source

Dead-end filtration of yeast suspensions: correlating specific resistance and flux data using artificial neural networks [PDF]

, 2006
The specific cake resistance in dead-end filtration is a complex function of suspension properties and operating conditions. In this study, the specific resistance of resuspended dried bakers yeast suspensions was measured in a series of 150 experiments ...
Foley, Greg, Ní Mhurchú, Jenny
core   +1 more source

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan [PDF]

, 2016
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by ...
Al-Otaibi, Bai, Bockelmann, Carlsson, Cavalieri, Czerucka, Di Cagno, Edwards-Ingram, Edwards-Ingram, Esteve-Zarzoso, Eucast, Fasoli, Fay, Fernández, Field, Field, Fredrikson, Gadaga, Gadaga, Gallego, Hellström, Hellström, Hoffman, Hurrell, Jakobsson, Jari Oksanen, Lane, Legras, Lisotti, Liti, Lopez, Maccaferri, Mathara, Mufandaedza, Narvhus, Nielsen, Nyambane, Ogunremi, Pham, Plessas, Pritchard, Psomas, Pérez, Qvirist, Reale, Sandberg, Schlemmer, Sebastiani, Sen, Stefanini, Tamang, Todorov, van der Aa Kühle, Vopalenska, Yam, Yun Li   +55 more
core   +6 more sources

Occurrence of mycotoxins in milk and dairy products in Brazil: A review of recent data, regulatory aspects, preventive and decontamination strategies

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah, Usama Nasir, Amanda Cristina Dias de Oliveira, Lucas Gabriel Dionisio Freire, Rogério D'Antonio Pires, Karina Nascimento Pereira, Carlos Humberto Corassin, Sher Ali, Carlos Augusto Fernandes de Oliveira   +8 more
wiley   +1 more source

Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

Bulletin of Chemical Reaction Engineering & Catalysis, 2013
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Dessy Ariyanti, Hadiyanto Hadiyanto
doaj   +1 more source