Influencing factors on single-cell protein production by submerged fermentation: A review
Electronic Journal of Biotechnology, 2019 Since more than twenty years ago, some species of bacteria and fungi have been used to produce protein biomass or single-cell protein (SCP), with inexpensive feedstock and wastes being used as their sources of carbon and energy. The role of SCP as a safe
S. Fatemeh S. Reihani +1 more
doaj +2 more sources
Ellagic acid production using polyphenols from orange peel waste by submerged fermentation
Electronic Journal of Biotechnology, 2020 Background: Biotechnological processes are part of modern industry as well as stricter environmental requirements. The need to reduce production costs and pollution demands for alternatives that involve the integral use of agro-industrial waste to ...
Leonardo Sepúlveda +6 more
doaj +2 more sources
AMB Express, 2019 Cordyceps cicadae is a well-known traditional Chinese medicine for treating palpitations and eye diseases. It contains several bioactive compounds such as adenosine, N6-(2-hydroxyethyl)-adenosine (HEA), and polysaccharide.
Bo-Jun Ke, Chun-Lin Lee
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High-Molecular-Weight Exopolysaccharides Production from Tuber brochii Cultivated by Submerged Fermentation. [PDF]
Int J Mol Sci, 2023 Truffles are known worldwide for their peculiar taste, aroma, and nutritious properties, which increase their economic value. However, due to the challenges associated with the natural cultivation of truffles, including cost and time, submerged ...
Chen CC, Nargotra P, Kuo CH, Liu YC.
europepmc +2 more sources
Submerged fermentation improves bioactivity of mulberry fruits and leaves. [PDF]
Chin Herb Med, 2021 Objective Mulberry (Morus spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods.
Chuah HQ, Tang PL, Ang NJ, Tan HY.
europepmc +2 more sources
Thermal stability of natural pigments produced by Monascus purpureus in submerged fermentation. [PDF]
Food Sci Nutr, 2021 The major aim of the current study was to assess thermal stability of red pigments produced by Monascus purpureus ATCC 16362/PTCC 5303 in submerged fermentation.
Abdollahi F, Jahadi M, Ghavami M.
europepmc +2 more sources
Cellulase Enzyme Production from Filamentous Fungi Trichoderma reesei and Aspergillus awamori in Submerged Fermentation with Rice Straw. [PDF]
J Fungi (Basel), 2021 Fungi are a diverse group of microorganisms that play many roles in human livelihoods. However, the isolation of potential fungal species is the key factor to their utilization in different sectors, including the enzyme industry. Hence, in this study, we
Naher L +6 more
europepmc +2 more sources
Fermentation, 2022 Pigments from bacteria, fungi, yeast, cyanobacteria, and microalgae have been gaining more demand in the food, leather, and textile industries due to their natural origin and effective bioactive functions.
Ch. Ramesh +3 more
semanticscholar +1 more source
Single-cell protein production by Pleurotus ostreatus in submerged fermentation
Sustainable Food Technology, 2023 The aim of this work was the optimization of single-cell protein production by Pleurotus ostreatus LGAM 1123 in submerged cultivation.
Georgios Bakratsas +6 more
semanticscholar +1 more source
Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation
Fermentation, 2021 Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its ...
Dilara Mehri +2 more
semanticscholar +1 more source