Results 101 to 110 of about 9,711 (221)

Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation

Food Technology and Biotechnology, 2006
Lipase production in Aspergillus niger J-1 was tested using both submerged fermentation (SmF) and solid-state fermentation (SSF) on a mineral culture medium and wheat bran, respectively. The optimization of the culture medium was carried out for both SmF
Janny Coca Armas, Julio C. Dustet Mendoza, José L. Martínez Hernández, Gwen Falony   +3 more
doaj  

Oxygen‐Redox Hub: ERFVII Bifunctional Switch Coordinates Flood Survival in Plants

Modern Agriculture, Volume 4, Issue 2, December 2026.
Floods threaten global food security by creating hypoxic conditions that disrupt plant metabolism. Under normal oxygen levels, plant cysteine oxidases (PCOs) target ERFVII transcription factors for degradation while keeping survival related genes repressed.
Muhammad Azhar Hussain, Chenjing Shang
wiley   +1 more source

High-Molecular-Weight Exopolysaccharides Production from Tuber brochii Cultivated by Submerged Fermentation. [PDF]

Int J Mol Sci, 2023
Chen CC, Nargotra P, Kuo CH, Liu YC.
europepmc   +1 more source

Solar Fuels Via Methane Valorization: Thermochemical Pathways, Unified Metrics, and Techno‐Economic Perspectives

ENERGY &ENVIRONMENTAL MATERIALS, Volume 9, Issue 5, September 2026.
A first‐of‐its‐kind review benchmarks three solar methane valorization pathways with unified performance metrics for clean fuel production. Meeting global climate targets and sustainable energy demands requires carbon‐neutral fuels and innovative conversion pathways.
Muhammad Abdulmoez, Amjad Othman, Majid Linjawi, Amro Al‐Qutub   +3 more
wiley   +1 more source

Transcriptomic and genetic analysis reveals a Zn2Cys6 transcription factor specifically required for conidiation in submerged cultures of Thermothelomyces thermophilus

mBio
Filamentous fungi are important producers of enzymes and secondary metabolites. The industrial thermophilic species, Thermothelomyces thermophilus, is closely related to the model fungus, Neurospora crassa.
Florian Drescher, Yang Li, Jose Manuel Villalobos-Escobedo, Stefan Haefner, Lori B. Huberman, N. Louise Glass   +5 more
doaj   +1 more source

Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols. [PDF]

World J Microbiol Biotechnol, 2023
Ramires FA, Bavaro AR, D'Antuono I, Linsalata V, D'Amico L, Baruzzi F, Pinto L, Tarantini A, Garbetta A, Cardinali A, Bleve G.   +10 more
europepmc   +1 more source

Targeting Microglial HDAC3 Enhances Aβ Clearance and Neuroprotection in APP/PS1 Mice: A Ketogenic Diet‐Driven Strategy

Food Frontiers, Volume 7, Issue 5, September 2026.
Ketogenic diet (KD) confers neuroprotection in Alzheimer's disease by inhibiting microglial HDAC3. This simultaneously enhances Aβ clearance via TREM2‐mediated phagocytosis and AMPK–ULK1‐driven autophagy, while suppressing NLRP3 inflammasome activation, ultimately attenuating Aβ/tau pathology and neuronal damage. ABSTRACT Growing evidence suggests that
Mingxiao Zheng, Gabriele Loers, Shengnan Lin, Hans‐Christian Siebert, Qingpeng Wang, Ruiyan Zhang, Xuexing Zheng, Ning Zhang   +7 more
wiley   +1 more source

The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

Frontiers in Sustainable Food Systems
Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry.
Burcu Kaya, Burcu Kaya, E. R. Kanishka B. Wijayarathna, Yonca Karagül Yüceer, Swarnima Agnihotri, Mohammad J. Taherzadeh, Taner Sar   +6 more
doaj   +1 more source

Assessment of cultivation parameters influencing pectinase production by Aspergillus niger LFP-1 in submerged fermentation. [PDF]

J Genet Eng Biotechnol, 2023
Mat Jalil MT, Zakaria NA, Salikin NH, Ibrahim D.   +3 more
europepmc   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source