Results 101 to 110 of about 3,435 (168)

Influence of different pre-treatment methods on the immobilization of brewer’s yeast on corn cob particles [PDF]

, 2009
Fundação para a Ciência e Tecnologia ...
Brányik, Tomáš, Mota, André, Silva, Daniel Pereira da, Teixeira, J. A., Vicente, A. A.   +4 more
core  

Effects of brewer’s spent yeast concentrations and application methods on Coffea arabica seedling development

Bioscience Journal
Brewer’s spent yeast (BSY) contains Saccharomyces cerevisiae, which is a byproduct that may be used as a biofertilizer and plant growth promoter. Improving the understanding of the ideal BSY concentration and application method for coffee seedling ...
Everlaine Leopoldino Dias Silva, Jamilly Alves de Barros, Diogo Paes da Costa , Carlos Fragoso de Souza, Rachel Lyra Neves, Wallace Rodrigues Telino Júnior, Erika Valente de Medeiros   +6 more
doaj   +1 more source

Primjena metode odzivnih površina radi optimiranja proizvodnje mliječne kiseline: obogaćivanje podloge, kontrola temperature i pH-vrijednosti [PDF]

, 2010
Two response surface methodologies involving central composite designs have been successfully applied to evaluate the effect of cheese whey, corn steep liquor, ammonium sulphate, temperature and pH control on lactic acid fermentation by Lactobacillus sp.
Cristian J. B. de Lima, Jonas Contiero, Luciana F. Coelho   +2 more
core   +1 more source

Valorization of Spent Brewer’s Yeast by Pulsed Electric Field Treatment Combined with Enzymatic Hydrolysis

Journal of Fungi
Spent brewer’s yeast, a major by-product of the brewing industry, is a valuable source of bioactive compounds. The main technological limitation for their recovery is the rigid yeast cell wall, while the high nucleic acid content may restrict the direct ...
Valentina Ganeva, Boyana Angelova
doaj   +1 more source

Potential repellency of cedarwood oil from a novel extraction method to stored product insects [PDF]

, 2018
Producers lose 10-30% of crops during storage, processing, and marketing after harvest each year to stored product insects (1,2). Globally, there has been a rise in insecticide resistance to phosphine, the most common fumigant for these pests (3).
Albin, Chloe E., Campbell, James, Eller, Fred, Morrison III, William R., Quellhorst, Hannah   +4 more
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Lignocellulose as raw material in fermentation processes [PDF]

, 2010
Lignocellulose in the form of forestry, agricultural, and agro-industrial wastes is accumulated in large quantities every year. These materials are mainly composed of three groups of polymers, namely cellulose, hemicellulose, and lignin.
Mussatto, Solange I., Teixeira, J. A.
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Development of a Two-Stage Bioprocess for the Production of Bioethanol from the Acid Hydrolysate of Brewer’s Spent Grain

Energies
Bioethanol, an alcohol produced by microbial fermentation, is traditionally produced from sugar-rich plants such as sugar cane, sugar beet and maize. However, there is growing interest in the use of lignocellulose, an abundant and inexpensive renewable ...
Renata Vičević, Marko Božinović, Nikolina Zekić, Mario Novak, Dajana Kučić Grgić, Anita Šalić, Bruno Zelić   +6 more
doaj   +1 more source

Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product [PDF]

, 2005
Continuous beer fermentation offers a wide range of advantages, mostly of economic nature over the traditional batch process. However, due to increased complexity of operation comparing to batch process, flavor problems, risk of contamination, yeast ...
Brányik, Tomáš, Silva, Daniel Pereira da, Silva, João B. Almeida e, Teixeira, J. A., Vicente, A. A.   +4 more
core  

Effect of cultivation feed diet using local food processing by-products on the growth and flavor factor in the Malabar grouper Epinephelus malabaricus

Frontiers in Aquaculture
IntroductionThis study investigated the use of locally sourced food processing by-products to formulate sustainable aquaculture feed in alignment with circular economy principles.MethodsAn experimental diet (Food Waste Diet; FW-D) was formulated using 50%
Makoto Takahashi, Shingo Udagawa, Chihiro Yamauchi, Yoshimi Imura, Taekyoung Seong, Akihiro Takemura   +5 more
doaj   +1 more source

Spent Brewer's Yeast Lysis Enables a Best Out of Waste Approach in the Beer Industry. [PDF]

Int J Mol Sci
Ciobanu LT, Constantinescu-Aruxandei D, Farcasanu IC, Oancea F.   +3 more
europepmc   +1 more source