Results 131 to 140 of about 10,520,469 (283)

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Genome‐wide identification of the bZIP transcription factor family in sainfoin (Onobrychis viciifolia Scop.) and expression profiles in response to aluminum stress

Grassland Research, EarlyView.
Sainfoin is an important forage legume with potential for cultivation in stressful environments, but its molecular response to aluminum toxicity remains unclear. This study identified 236 basic leucine zipper (bZIP) transcription factor genes in sainfoin and analyzed their evolutionary features and regulatory potential.
Peng Li, Hao Wen, Yiwei Bai, Jiachen Liu, Hui Wang, Yunwei Zhang   +5 more
wiley   +1 more source

Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems. [PDF]

Braz J Microbiol, 2021
Fernández-Pacheco P, Rosa IZ, Arévalo-Villena M, Gomes E, Pérez AB.   +4 more
europepmc   +1 more source

Saccharomyces and Non-Saccharomyces Starter Yeasts

, 2017
BUDRONI, Marilena, ZARA, Giacomo, CIANI, Maurizio, Comitini, Francesca   +3 more
openaire   +3 more sources

Biogenic red wine silver nanoparticles as an antimicrobial in non‐sterile industrial fermentations

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Bacterial contamination within the biofuels industry is a major challenge, with Lactic Acid Bacteria (LAB), wild yeasts, and fungi among the main contaminants found during yeast fermentations, reducing ethanol yields and thereby decreasing production efficiency.
Taskeen Simons, Alexandria Erasmus, Abram Madiehe, Mervin Meyer, Riaan den Haan   +4 more
wiley   +1 more source

Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead. [PDF]

Antioxidants (Basel), 2023
Avîrvarei AC, Avîrvarei AC, Pop CR, Mudura E, Ranga F, Hegheș SC, Gal E, Zhao H, Fărcaș AC, Chiș MS, Coldea TE.   +10 more
europepmc   +1 more source

Balancing Prediction Performance and Spectral Interpretability: Multimetric Guided Design of Raman Spectrum Preprocessing Pipelines to Transfer Single Compound Models to Bioprocess Data

Journal of Raman Spectroscopy, EarlyView.
Calibration models were trained using single‐compound Raman spectra of ethanol and glucose, and then transferred to bioprocess spectra. Preprocessing, optimized to meet a multimetric quality framework, enabled this transfer whilst preserving the characteristic bands and the chemical interpretability of the models.
Gianmarco Luchetti Sfondalmondo, Marieke E. Klijn   +1 more
wiley   +1 more source

Genetic diversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China. [PDF]

Front Microbiol, 2023
Li R, Feng D, Wang H, Zhang Z, Li N, Sun Y.   +5 more
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source