Results 201 to 210 of about 40,686 (265)

Valorization of Residual Babassu Mesocarp To Obtain Lipases and Laccases by Solid-State Fermentation. [PDF]

ACS Omega
Dos Anjos TN, Leite SGF, Leal ICR, Itabaiana I.   +3 more
europepmc   +1 more source

Evaluation of flavor properties in rice bran by solid-state fermentation with yeast. [PDF]

Food Chem X
Wang Y, Liang H, Hu Z, Chen L, Zhu L, Zhuang K, Ding W, Shen Q.   +7 more
europepmc   +1 more source

Antioxidant and Antibacterial Activity, and the Amino Acid Profile of Pistachio (Pistacia vera L.) Waste Peptides Produced by Enzymatic Hydrolysis and Solid-State Fermentation. [PDF]

Foods
Can S, Bozkurt H, Aykaç Ç.
europepmc   +1 more source

Solid-State Fermentation of Riceberry Rice with Mushroom Mycelium for Enhanced Beta-Glucan Production and Health Applications. [PDF]

Molecules
Nacha J, Chen H, Owatworakit A, Saharat K, Makeudom A, Chamyuang S.   +5 more
europepmc   +1 more source

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Solid-State Fermentation Systems—An Overview

Critical Reviews in Biotechnology, 2005
Starting with a brief history of solid-state fermentation (SSF), major aspects of SSF are reviewed, which include factors affecting SSF, biomass, fermentors, modeling, industrial microbial enzymes, organic acids, secondary metabolites, and bioremediation. Physico-chemical and environmental factors such as inoculum type, moisture and water activity, pH,
exaly   +3 more sources

Biochemical Engineering of Solid-State Fermentation

ChemInform, 2003
AbstractFor Abstract see ChemInform Abstract in Full Text.
Weber, F.J., Oostra, J., Nagel, F.J.I., Schutyser, M.A.I., Hoogschagen, M.J., Rahardjo, Y.S.P., Yang Zhu, Yang, Boom, R.M., Tramper, J., Rinzema, A.   +9 more
openaire   +2 more sources

Solid‐State Fermentation

ChemInform, 2004
AbstractFor Abstract see ChemInform Abstract in Full Text.
Poonam Nigam, Tim Robinson, Dalel Singh
openaire   +1 more source

Solid-State Fermentation

2020
Globally, many byproducts or wastes are produced through diverse food industries. These food industries dispose of their waste in the surroundings; merely a few of them reprocess their waste and use it as functional food ingredients. Fermentation techniques can be adopted as one of the methods to prevail over this waste problem.
Urvashi Srivastava, Zoomi Singh, Pinki Saini   +2 more
openaire   +1 more source

Solid State Fermentation

2014
Cheese is a solid state fermentation and, in smear cheeses, the surface microflora a biofilm. Both these modes of growth have been the subject of increasing interest and renewed research. Looking at cheese from these perspectives may offer new tools and new insights.
Glassey J, Ward AC
openaire   +2 more sources

Characterization of the solid-state fermentation of cassava

World Journal of Microbiology & Biotechnology, 1990
The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (ϱ=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×10(
C O, Ofuya, A A, Adesina, E, Ukpong
openaire   +2 more sources