Results 251 to 260 of about 453,163 (319)
Some of the next articles are maybe not open access.
Food Research International, 2022
This study aimed to investigate the effects of low intensity alternating magnetic field on the submerged fermentation of Grifola frondosa, and its possible mechanism was also explored.
Lina Guo +3 more
exaly +2 more sources
This study aimed to investigate the effects of low intensity alternating magnetic field on the submerged fermentation of Grifola frondosa, and its possible mechanism was also explored.
Lina Guo +3 more
exaly +2 more sources
Biocatalysis and Agricultural Biotechnology, 2021
Vanillin is used as an aroma and flavoring agent in the food, beverage, and cosmetic industries. Vanilla planifolia is the major source of natural vanillin with a market price of 1,200-4,000$ per kg.
S. Saeed +7 more
semanticscholar +1 more source
Vanillin is used as an aroma and flavoring agent in the food, beverage, and cosmetic industries. Vanilla planifolia is the major source of natural vanillin with a market price of 1,200-4,000$ per kg.
S. Saeed +7 more
semanticscholar +1 more source
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 +5 more
semanticscholar +1 more source
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 +5 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
Aeration is submerged fermentation
Biotechnology and Bioengineering, 1966AbstractObservations 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
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 +8 more
semanticscholar +1 more source
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 +8 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
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 +7 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Ginkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of ginkgo seeds products still falls behind at present, resulting in a great waste of ginkgo seeds resource.
Minmin Zou +5 more
semanticscholar +1 more source
BACKGROUND Ginkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of ginkgo seeds products still falls behind at present, resulting in a great waste of ginkgo seeds resource.
Minmin Zou +5 more
semanticscholar +1 more source