Results 221 to 230 of about 422,207 (272)

Relationship between lipopeptide biosurfactant and primary metabolite production by Bacillus strains in solid-state and submerged fermentation.

Bioresource Technology, 2021
The relationship between lipopeptide and primary metabolite production by Bacillus spp. in solid-state fermentation (SSF) and submerged fermentation (SmF) was evaluated.
Luisa Marcela Valdés-Velasco, E. Favela‐Torres, A. Théatre, Anthony Arguelles-Arias, Jesús Gerardo Saucedo-Castañeda, P. Jacques   +5 more
semanticscholar   +1 more source

Production of soluble dietary fibers and red pigments from potato pomace in submerged fermentation by Monascus purpureus

Process Biochemistry, 2021
The goal of this study was to develop a submerged fermentation by Monascus purpureus for converting potato pomace, a low-cost byproduct generated in the potato starch industry, to a high value-added product containing soluble dietary fibers and Monascus ...
Xiaoju Chen, Ruiyu Gui, Nan Li, Yuqing Wu, Ju Chen, Xuefeng Wu, Zhen Qin, Shangtian Yang, Xingjiang Li   +8 more
semanticscholar   +1 more source

Effect of surfactants on the production of polysaccharides from Schizophyllum commune through submerged fermentation.

International Journal of Biological Macromolecules, 2021
Schizophyllum commune (S. commune) polysaccharides are biomacromolecules with multiple biological activities and wide applications. In this study, polysaccharide production through submerged fermentation of S.
Qi Meng, ShiChen Chuai, Lei Chen, Lingling Wang, G. Cai, Jinsheng Mao, Z. Gu, G. Shi, Z. Ding   +8 more
semanticscholar   +1 more source

Aeration is submerged fermentation

Biotechnology and Bioengineering, 1966
AbstractObservations on quantitative relationships between oxygen diffusion rate and product formation were made with penicillin, bacitracin, and gluconic acid. For penicillin and gluconic acid formation, no toxic oxygen concentration could be achieved in the broth, whereas concentration above approximately 7 mg. O2/l.
E. Brandl, A. Schmid, H. Steiner
openaire   +1 more source

Comparative characterization of extracellular enzymes secreted by Phanerochaete chrysosporium during solid-state and submerged fermentation.

International Journal of Biological Macromolecules, 2020
Influence of water content on the expression of lignocellulolytic enzymes by Phanerochaete chrysosporium remains unclear. This work compares the enzyme production profiles of P. chrysosporium during solid-state and submerged fermentation.
Jiawen Liu, Jinshui Yang, Ruonan Wang, Liang Liu, Yu Zhang, H. Bao, Jin Myong Jang, E. Wang, Hongli Yuan   +8 more
semanticscholar   +1 more source

Cost-effective pigment production by Monascus purpureus using rice straw hydrolysate as substrate in submerged fermentation.

Journal of Bioscience and Bioengineering, 2020
Monascus pigments (MPs), the secondary metabolites produced by the fungal strains of Monascus spp., hold commercial importance in not only the food and meat industries, but also therapeutic, cosmetic, and textile industries.
Jun Liu, Yunchuan Luo, Ting Guo, Chenglun Tang, Xueying Chai, Wen Zhao, Jie Bai, Qinlu Lin   +7 more
semanticscholar   +1 more source

Laboratory fermentors for submerged fermentation

Biotechnology and Bioengineering, 1963
AbstractIn the present paper the authors described laboratory fermentors used in the Antibiotics Research Institute since 1958 for research concerning the technology of the biosynthesis of antibiotics and amino acids and other aerobic fermentations. The lids of the fermentors are made from stainless steel, the vessels are made from glass.
Bohumil Sikyta, Jaromír Šlechta, Miloš Herold   +2 more
openaire   +1 more source

Submerged Citric Acid Fermentation on Orange Peel Autohydrolysate

Journal of Agricultural and Food Chemistry, 2008
The citrus-processing industry generates in the Mediterranean area huge amounts of orange peel as a byproduct from the industrial extraction of citrus juices. To reduce its environmental impact as well as to provide an extra profit, this residue was investigated in this study as an alternative substrate for the fermentative production of citric acid ...
RIVAS TORRES, BEATRIZ, A. TORRADO, TORRE, PAOLO, CONVERTI, ATTILIO, J. M. DOMÍNGUEZ   +4 more
openaire   +3 more sources

Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation.

Food Chemistry, 2020
This study aims to investigate the effects of fermentation on the phenolic components and their bioaccessibility in extruded brown rice (EBR). The saccharified solution of EBR (SS-EBR) depicted higher phenolics when fermented by single or co-culture of ...
S. Khan, Mingwei Zhang, Lei Liu, Lihong Dong, Yongxuan Ma, Zhencheng Wei, Jianwei Chi, Ruifen Zhang   +7 more
semanticscholar   +1 more source

Cellulase from Submerged Fermentation

1999
Commercial production of cellulase enzymes by submerged culture fermentation began in the early 1970s, with cellulase made by Trichoderma sold for use in research and pilot studies. The mid-1980s saw the first large industrial uses of cellulase for stonewashing denim and as an additive for animal feeds.
Jeffrey S. Tolan, Brian Foody
openaire   +1 more source