Results 281 to 290 of about 640,424 (347)
Some of the next articles are maybe not open access.
Journal of Environmental Management, 2021
The present research describes an integral strategy for valorisation of fruit and vegetable discards (FVd) in feeding application, using solid-state fermentation (SSF) and submerged fermentation (SmF), for both solid and liquid fractions obtained during ...
Jone Ibarruri +2 more
semanticscholar +1 more source
The present research describes an integral strategy for valorisation of fruit and vegetable discards (FVd) in feeding application, using solid-state fermentation (SSF) and submerged fermentation (SmF), for both solid and liquid fractions obtained during ...
Jone Ibarruri +2 more
semanticscholar +1 more source
Chinese Vinegar and its Solid-State Fermentation Process
Food Reviews International, 2004 China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world.
Yang Zhu, Arjen Rinzema
exaly +2 more sources
Bioresource Technology, 2020
Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism produced during fermentation process. SMs are produced during stationary phase and play a major role in competition, antagonism and self defence mechanisms.
Vinod Kumar +5 more
semanticscholar +1 more source
Microbial secondary metabolites (SMs) are the intermediate or the product of metabolism produced during fermentation process. SMs are produced during stationary phase and play a major role in competition, antagonism and self defence mechanisms.
Vinod Kumar +5 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM) was evaluated by examining the nutritional and protein structural ...
Chunhua Dai +7 more
semanticscholar +1 more source
BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subtilis 10 160 on soybean meal (SBM) was evaluated by examining the nutritional and protein structural ...
Chunhua Dai +7 more
semanticscholar +1 more source
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 +2 more
openaire +1 more source
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 +2 more
openaire +1 more source
Enhancement of bioactivity of rice bran by solid-state fermentation with Aspergillus strains
, 2021Rice bran was subjected to solid-state fermentation for 8 and 14 days using different Aspergillus strains: A. brasiliensis, A. awamori, and A. sojae.
Nuntinee Ritthibut, Su-Jin Oh, S. Lim
semanticscholar +1 more source
Recent developments and innovations in solid state fermentation
Biotechnology Research and Innovation, 2017 After forty years of research development, an overview of solid-state fermentation (SSF), focusing on its applications, mainly of the very recent papers of the last five years, is presented.
Eduardo Scopel Ferreira da Costa +2 more
exaly +2 more sources
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
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, 1990The 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
, 2020
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source
This work researched the effect of solid-state fermentation (SSF) with Lactobacillus casei on the changes of nutritional components, isoflavones, phenolic acids and antioxidant activity of whole soybean flour (WSF).
Li Songlin +10 more
semanticscholar +1 more source