Results 1 to 10 of about 634,574 (311)

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, Luiz Alberto Junior Letti, Susan Grace Karp   +2 more
exaly   +2 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

Application of solid-state fermentation by microbial biotechnology for bioprocessing of agro-industrial wastes from 1970 to 2020: A review and bibliometric analysis

Heliyon, 2022
This paper reviews the pertinent literature from 1970 to 2020 and presents a bibliometric analysis of research trends in the application of solid-state fermentation in the bioprocessing of agro-industrial wastes.
L. Yafetto
semanticscholar   +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, R. Djebaili, Debasis Mitra, C. Ercole, P. Cacchio, Maddalena del Gallo, M. Pellegrini   +8 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

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, Shuyu Peng, Tiantian Yang, Ting Bai, Yichen Zhou, Jinzhuan Li, Xubiao Wei, Dayong Si, Rijun Zhang   +13 more
semanticscholar   +1 more source

Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens

Fermentation, 2023
In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity ...
Xiaoyan Zhu, Yiling Chen, Shanxin Hao, Shiyu Jin, Xiangqian Li   +4 more
semanticscholar   +1 more source

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.
G. Šelo, M. Planinić, M. Tišma, S. Tomas, Daliborka Koceva Komlenić, A. Bucić-Kojić   +5 more
semanticscholar   +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
Agricultural, forestry, and food industries produce large amounts of lignocellulosic wastes every year. Land disposal of these residues without proper treatment leads to environmental pollution and negative health effects.
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

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