Results 81 to 90 of about 544,757 (243)

Solid-state fermentation on poplar sawdust and corncob wastes for lignocellulolytic enzymes by different Pleurotus ostreatus strains

, 2020
Solid state fermentation with different lignocellulolytic materials as inducers was used for lignocellulolytic enzyme production in this study. Pleurotus ostreatus strains were assessed by measuring laccase, CMCase, and xylanase activities. The secretion
Han Meiling, Q. An, Sai-Fei He, Xiao-lin Zhang, Ming-hui Zhang, Xinyan Gao, Qian Wu, Lu-Sen Bian   +7 more
semanticscholar   +1 more source

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS [PDF]

Zhongguo niangzao
The volatile flavor compounds in strong-flavor (Nongxiangxing) Baijiu were detected and analyzed by four pretreatment methods including solid phase extraction (SPE), liquid-liquid microextraction (LLME), headspace-solid phase microextraction (HS-SPME ...
FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
doaj   +1 more source

Enrichment of Pistachio Shell with Olive Mill Waste or Lathyrus clymenum Pericarp Mixtures via Solid State Fermentation with Pleurotus ostreatus [PDF]

, 2022
Christos Eliopoulos, Γιώργος Μάρκου, Alexandra Kremmyda, Serkos A. Haroutounian, Dimitrios Arapoglou   +4 more
openalex   +1 more source

Solid-state fermentation improves the nutritive value of grated cassava roots and palm kernel cake mix for growing pigs

, 2022
N. O. Aladi, F. C. Okpaliko, L.C. Ikpamezie, A.A. Omede, O. O. Emenalom, I. C. Okoli, N. J. Okeudo   +6 more
openalex   +2 more sources

Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics

Shipin gongye ke-ji
Bacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid
Yuwei WU, Yu TIE, Zhixing TANG, Haiyan ZHU, Yuwei LI, Wenyou ZHU, Xinhui WANG, Liguo YIN   +7 more
doaj   +1 more source

FERMENTASI PADAT DARI BEBERAPA LIMBAH LIGNOSELULOSA

Jurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2017
Lignocellulosic     wastes  such  as  rubber  wood  saw  dust,   bagasse,   cayuput   oil  waste,  municipal  solid  waste,   vegetable waste  were  digested   by  solid  state  fermentation    at Thermophillic   temperature    (55°C),  and dry  matter ...
Tjutju Nurhayati Syahri, Sri Komarayati, Gusailina Gusailina   +2 more
doaj   +1 more source

Effect of Prickly Pear ( Opuntia ficus-indica L.) Peel Incorporation to Meat Batter on the Quality of Functional Chicken Sausages

Polish Journal of Food and Nutrition Sciences
While representing a valuable source of high-quality protein, meat products have certain limitations, including their susceptibility to lipid oxidation and a general lack of complex carbohydrates, like dietary fiber.
Anwar Noman, Yuxia Wang, Chao Zhang, Mohamed Mustafa, Sherif M Abed   +4 more
doaj   +1 more source

Xylanases, Cellulases, and Acid Protease Produced by Stenocarpella maydis Grown in Solid-state and Submerged Fermentation

BioResources, 2014
Activity levels of extracellular hydrolytic enzymes produced by Stenocarpella maydis, a fungal pathogen of maize, have so far not been reported. Production of xylanase, cellulase, and acid protease by this ascomycete using different culture media in ...
Edna María Hernández-Domínguez, Rosario Ared Rios-Latorre, Jorge Álvarez-Cervantes, Octavio Loera-Corral, Alma Delia Román-Gutiérrez, Gerardo Díaz-Godínez, Yuridia Mercado-Flores   +6 more
doaj   +1 more source

Recent advances in production of lignocellulolytic enzymes by solid-state fermentation of agro-industrial wastes

Current Opinion in Green and Sustainable Chemistry, 2021
Paulina Leite, Daniel Sousa, H. Fernandes, M. Ferreira, A. R. Costa, D. Filipe, M. Gonçalves, H. Peres, I. Belo, J. Salgado   +9 more
semanticscholar   +1 more source

Construction of Synthetic Microbiota for Reproducible Flavor Compound Metabolism in Chinese Light-Aroma-Type Liquor Produced by Solid-State Fermentation

Applied and Environmental Microbiology, 2019
The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in
Shilei Wang, Qun Wu, Y. Nie, Jianfeng Wu, Yan Xu   +4 more
semanticscholar   +1 more source