Results 11 to 20 of about 634,574 (311)

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

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

Study on the Enhancement of Antioxidant Properties of Rice Bran Using Mixed-Bacteria Solid-State Fermentation

Fermentation, 2022
Rice bran is usually mixed into animal feeds or discarded directly because of its harsh taste and undesirable flavor. Its bioavailability and exploitation are limited.
N. Liu, Yuan Wang, X. An, J. Qi
semanticscholar   +1 more source

Fungal Interactions Strengthen the Diversity-Functioning Relationship of Solid-State Fermentation Systems

mSystems, 2022
Biodiversity and network interactions act simultaneously on the microbial community structure in the Baijiu fermentation process, thereby rendering the microbiome dynamics challenging to manage and predict.
Hongxia Zhang, Yuwei Tan, Junlin Wei, Hai Du, Yan Xu   +4 more
semanticscholar   +1 more source

Sand Particle Size and Phosphorus Amount Affect Rhizophagus irregularis Spore Production Using In Vitro Propagated Spore as a Starter Inoculum in Rhizosphere of Maize (Zea mays) Plantlets

Journal of Fungi, 2021
Microbial inoculants, particularly arbuscular mycorrhizal (AM) fungi, have great potential for sustainable crop management. In this study, monoxenic culture of indigenous R. irregularis was developed and used as a tool to determine the minimum phosphorus
Pulak Maitra, Jubair Al-Rashid, Nirmal Chandra Barman, Md. Niuz Morshed Khan, Dipa Mandal, Noorain Munim Rasul, Apu Chowdhury, Ahmed H. El-Sappah, Jia Li   +8 more
doaj   +1 more source

Agro-industrial wastes and their utilization using solid state fermentation: a review

Bioresources and Bioprocessing, 2018
Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use
P. K. Sadh, S. Duhan, J. S. Duhan
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

Comparative study on filtration effect of powdered activated carbon and activated carbon fiberboard on strong-flavor Baijiu [PDF]

Zhongguo niangzao
In this study, the filtration performance of activated carbon fiberboard (AKS1, AKS2, AKS4, R11, R33, R54) and powdered activated carbon on the filtration effect of 48%vol strong-flavor (Nongxiangxing) Baijiu was systematically compared.
XUE Runping, XIE Zhengmin, ZHENG Jia, ZHAO Dong, LI Maochun, HUANG Jian, YE Huaxia, ZHANG Qian, WANG Xingming
doaj   +1 more source

Effect of bionic flexible automatic mixer on the quality of fermented grains of multi-grain strong-flavor Baijiu [PDF]

Zhongguo niangzao
To study the application effect of bionic flexible automatic mixer in the brewing of multi-grain strong-flavor (Nongxiangxing) Baijiu, using the fermented grains of strong-flavor Baijiu as the research object, the fermented grains was processed by bionic
LI Zhansheng, WANG Xiaomei, WEN Kexiong, LI Zhi, ZHANG Xia, LU Yanping, SU Jian, ZHENG Jia, LIU Duotao
doaj   +1 more source

Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae

, 2021
Grape pomace is a winery by-product that accumulates in high amounts in winemaking industry, which usually found difficulties regarding its disposal. Nonetheless, it has a great proportion of polyphenols which can be recovered to valorise this biomass ...
María-Rocío Meini, I. Cabezudo, Cecilia S. Galetto, D. Romanini   +3 more
semanticscholar   +1 more source