Results 11 to 20 of about 646,561 (358)

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, Rihab Djebaili, Debasis Mitra, C. Ercole, P. Cacchio, Maddalena del Gallo, M. Pellegrini   +8 more
semanticscholar   +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, Shuyue Peng, Tiantian Yang, Ting Bai, Yichen Zhou, Jinzhuan Li, Xubiao Wei, Dayong Si, Rijun Zhang   +13 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.
Gordana Šelo, M. Planinić, M. Tišma, S. Tomas, Daliborka Koceva Komlenić, A. Bucić-Kojić   +5 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

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