Results 271 to 280 of about 453,163 (319)

Submerged Culture Fermentation of “Higher Fungi”: The Macrofungi

2008
Publisher Summary This chapter evaluates recent advances in submerged liquid cultivation of the vegetative or mycelial forms of those members of the “higher fungi” that produce macroscopic spore-bearing structures, namely the macrofungi. The chapter focuses on those producing potentially useful natural products and novel compounds with interesting ...
Fazenda, Mariana L., Seviour, Robert J., McNeil, Brian., Harvey, Linda M.   +3 more
openaire   +3 more sources

Utilization of agro-industrial waste for biosurfactant production under submerged fermentation and its application in oil recovery from sand matrix.

Bioresource Technology, 2018
This study reports biosurfactant production by Pseudomonas azotoformans AJ15 under submerged fermentation via utilizing the agro-industrial wastes (bagasse and potato peels).
A. Das, Rajesh Kumar
semanticscholar   +1 more source

Nutrition regulation for the production of Monascus red and yellow pigment with submerged fermentation by Monascus purpureus

Biocatalysis and Agricultural Biotechnology, 2019
The potential economic values and applications of natural yellow and red pigments in the food industry, cosmetic, and textile cannot be underestimated.
Clement Agboyibor, Weibao Kong, Aimei Zhang, Shiquan Niu   +3 more
semanticscholar   +1 more source

Solid-State Fermentation vs Submerged Fermentation for the Production of l-Asparaginase

2016
l-Asparaginase, an enzyme that catalyzes l-asparagine into aspartic acid and ammonia, has relevant applications in the pharmaceutical and food industry. So, this enzyme is used in the treatment of acute lymphoblastic leukemia, a malignant disorder in children.
K, Doriya, N, Jose, M, Gowda, D S, Kumar
openaire   +3 more sources

Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling).

Food Chemistry, 2021
M. Rigling, Zhibin Liu, Miriam Hofele, Julia Prozmann, Chen Zhang, Li Ni, Rong Fan, Yanyan Zhang   +7 more
semanticscholar   +1 more source

[Genetic algorithm for fermentation kinetics of submerged fermentation by Morchella].

Sheng wu gong cheng xue bao = Chinese journal of biotechnology, 2009
Fermentation kinetics is important for optimizing control and up-scaling fermentation process. We studied submerged fermentation kinetics of Morchella. Applying the genetic Algorithm in the Matlab software platform, we compared suitability of the Monod and Logistic models, both are commonly used in process of fungal growth, to describe Morchella growth
Ying, Wang, Meizi, Piao, Yonghai, Sun
openaire   +1 more source

Efficient production of lignin-modifying enzymes and phenolics removal in submerged fermentation of olive mill by-products by white-rot basidiomycetes

International Biodeterioration & Biodegradation, 2018
The ability of seven distinct species of white-rot basidiomycetes (WRB) to produce lignin-modifying enzymes (LME) and reduce high phenolic content was assessed during submerged fermentation of oil mill by-products. Cerrena unicolor strains appeared to be
V. Elisashvili, E. Kachlishvili, Mikheil D. Asatiani   +2 more
semanticscholar   +1 more source

Scale-up of Submerged Fermenfations

Industrial & Engineering Chemistry, 1960
Publisher Summary This chapter discusses how a satisfactory scale-up can be accomplished without getting completely involved in the complicated nature of the fermentation process. The relationships involved in scale-up on a unit power basis, by use of volumetric ratios, and by oxygen transfer have been considered. The most usable concept for scale-up
openaire   +1 more source

Synergistic production of highly active enzymatic cocktails from lignocellulosic palm wastes by sequential solid state-submerged fermentation and co-cultivation of different filamentous fungi

, 2021
Rawitsara Intasit, B. Cheirsilp, Wasana Suyotha, P. Boonsawang   +3 more
semanticscholar   +1 more source

The morphology of Penicillium chrysogenum in submerged fermentations

Transactions of the British Mycological Society, 1949
Summary Conidia of Penicillium chrysogenum , Q176 were inoculated into a liquid nutrient medium contained in a conical flask, which was then mechanically shaken for forty-eight hours (the mycelial inoculum culture). At this stage the mycelium so produced was transferred to a second liquid medium which was stirred and aerated in a bolthead flask (the
R.B. Duckworth, G.C.M. Harris
openaire   +1 more source