Results 11 to 20 of about 544,757 (243)

Effective gossypol removal from cottonseed meal through optimized solid-state fermentation by Bacillus coagulans

Microbial Cell Factories, 2022
Background Cottonseed meal (CSM) is the main by-product of the cottonseed oil extraction process with high protein content, which is an important protein source for feed industry.
Zhenting Zhang, Danlu Yang, Ling Liu, Zhangbing Chang, Nan Peng   +4 more
semanticscholar   +1 more source

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes

BMC Biotechnology, 2021
Background Amylases produced by fungi during solid-state fermentation are the most widely used commercial enzymes to meet the ever-increasing demands of the global enzyme market.
M. Balakrishnan, G. Jeevarathinam, S. Kumar, I. Muniraj, S. Uthandi   +4 more
semanticscholar   +1 more source

Anaerobic solid-state fermentation with Bacillus subtilis for digesting free gossypol and improving nutritional quality in cottonseed meal

Frontiers in Nutrition, 2022
Microbial fermentation is an effective method to degrade free-gossypol, which is a toxic substance restricting the utilization of cottonseed meal in animal husbandry. However, there are few researches on the nutritional effect and the change of bacterial
Jia Li, T. Gao, Z. Hao, Xiaojun Guo, B. Zhu   +4 more
semanticscholar   +1 more source

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Foods, 2022
Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids.
J. Calvo-Lerma, A. Asensio-Grau, J. García-Hernández, A. Heredia, A. Andrés   +4 more
semanticscholar   +1 more source

Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods

Fermentation, 2021
The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments.
T. Molelekoa, T. Regnier, L. S. da Silva, W. Augustyn   +3 more
semanticscholar   +1 more source

Automatic and Intelligent Technologies of Solid-State Fermentation Process of Baijiu Production: Applications, Challenges, and Prospects

Foods, 2021
Baijiu is the national liquor of China and the world’s most consumed spirit, which is produced using a unique and traditional solid-state fermentation (SSF) process.
H. Ye, Juan Wang, Jie Shi, Jingyi Du, Yuanhao Zhou, Mingquan Huang, Baoguo Sun   +6 more
semanticscholar   +1 more source

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Food Science & Nutrition, 2021
Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products.
Z. K. Terefe, M. Omwamba, J. Nduko
semanticscholar   +1 more source

Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems

mSystems, 2022
Biodiversity and network interactions act simultaneously on the microbial community structure in the Baijiu fermentation process, thereby rendering the microbiome dynamics challenging to manage and predict.
Hongxia Zhang, Yuwei Tan, Junlin Wei, Hai Du, Yan Xu   +4 more
semanticscholar   +1 more source

Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives

PLoS ONE, 2021
This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs (TDs) through solid-state fermentation as well as the value of the fermented tea dregs (FTDs) produced for use as bio-feed additives. After
Yiyan Cui, Jiazhou Li, D. Deng, Huijie Lu, Z. Tian, Zhichang Liu, Xianyong Ma   +6 more
semanticscholar   +1 more source

Agro-industrial wastes and their utilization using solid state fermentation: a review

Bioresources and Bioprocessing, 2018
Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use
P. K. Sadh, S. Duhan, J. S. Duhan
semanticscholar   +1 more source