Results 1 to 10 of about 544,757 (243)

Production and statistical optimization of Paromomycin by Streptomyces rimosus NRRL 2455 in solid state fermentation

BMC Microbiology, 2021
Background Paromomycin is a 2-deoxystreptamine aminocyclitol aminoglycoside antibiotic with broad spectrum activity against Gram-negative, Gram-positive bacteria and many protozoa. This study introduces a strategy for paromomycin production through solid-
Ghadir S. El-Housseiny, Asmaa A. Ibrahim, Mahmoud A. Yassien, Khaled M. Aboshanab   +3 more
doaj   +2 more sources

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

Foods
Solid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto ...
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +4 more sources

Optimization of response surface methodology for the extraction of isoliquiritigenin from <i>Aspergillus niger</i> solid-state fermentation of licorice and its antitumor effects. [PDF]

Front Pharmacol
Hao J, Li Q, Dong N, Zhou Y, Sun Y, Pei Y, Zhou X, Yang L.   +7 more
europepmc   +3 more sources

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation [PDF]

Shipin Kexue, 2023
In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable ...
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
doaj   +1 more source

Solid-State Fermentation: Applications and Future Perspectives for Biostimulant and Biopesticides Production

Microorganisms, 2023
With the expansion of the green products market and the worldwide policies and strategies directed toward a green revolution and ecological transition, the demand for innovative approaches is always on the rise.
A. Mattedi, Enrico Sabbi, Beatrice Farda, Rihab Djebaili, Debasis Mitra, C. Ercole, P. Cacchio, Maddalena del Gallo, M. Pellegrini   +8 more
semanticscholar   +1 more source

Optimizing postbiotic production through solid-state fermentation with Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities

Frontiers in Microbiology, 2023
Background Postbiotics are an emerging research interest in recent years and are fairly advanced compared to prebiotics and probiotics. The composition and function of postbiotics are closely related to fermentation conditions.
Yucui Tong, Henan Guo, Zaheer Abbas, Jing Zhang, Junyong Wang, Qiang Cheng, Shuyue Peng, Tiantian Yang, Ting Bai, Yichen Zhou, Jinzhuan Li, Xubiao Wei, Dayong Si, Rijun Zhang   +13 more
semanticscholar   +1 more source

Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With <i>Pleurotus ostreatus</i>. [PDF]

Food Sci Nutr
Noori SMA, Hojjati M, Sorourian R.
europepmc   +3 more sources

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

Foods, 2021
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products.
Gordana Šelo, M. Planinić, M. Tišma, S. Tomas, Daliborka Koceva Komlenić, A. Bucić-Kojić   +5 more
semanticscholar   +1 more source

Solid-State Fermentation from Organic Wastes: A New Generation of Bioproducts

Processes, 2022
Solid-state fermentation (SSF) is part of the pathway to consolidate waste as a relevant alternative for the valorization of organic waste. The objective of SSF is to produce one or several bioproducts of added value from solid substrates.
Nicolás Oiza, J. Moral-Vico, Antoni Sánchez, E. Oviedo, T. Gea   +4 more
semanticscholar   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source