Results 81 to 90 of about 422,207 (272)

Rhamnolipid production by a gamma ray-induced Pseudomonas aeruginosa mutant under solid state fermentation

AMB Express, 2019
Solid-state fermentation has a special advantage of preventing the foaming problem that obstructs submerged fermentation processes for rhamnolipid production.
Ghadir S. El-Housseiny, Khaled M. Aboshanab, Mohammad M. Aboulwafa, Nadia A. Hassouna   +3 more
doaj   +1 more source

Chemical Changes in Submerged Penicillin Fermentations [PDF]

Journal of Bacteriology, 1945
H, Koffler, R L, Emerson, D, Perlman, R H, Burris   +3 more
openaire   +3 more sources

Fe(II)/Chlorine‐Driven Advanced Oxidation of Textile Dyes in a Tubular Microreactor: Continuous‐Flow Performance and Matrix Effects

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT The Fe(II)/chlorine system has emerged as a promising advanced oxidation technology for water treatment, yet its application in continuous‐flow systems remains unexplored. This study presents the first comprehensive investigation of the Fe(II)/chlorine process in a tubular microreactor, a setup that significantly enhances mass transfer and ...
Abderrahmane Talbi, Slimane Merouani, Aissa Dehane   +2 more
wiley   +1 more source

Bioactive compound production via solid-state fermentation: emerging opportunities

Tecnociencia Chihuahua
The natural environment is an extraordinary reservoir of microorganisms that generate compounds with significant pharmaceutical relevance. Over the past decades, numerous companies have successfully exploited these microorganisms, primarily through ...
Luisa Marcela Valdés Velasco, Quentin Carboué, Ernesto Favela Torres, Sergio Huerta-Ochoa, Itza Nallely Cordero Soto   +4 more
doaj   +1 more source

Optimization of Process Parameters for the Production of γ-Linolenic Acid by Cunninghamella elegans CFR C07 in Submerged Fermentation

Food Technology and Biotechnology, 2018
The production of γ-linolenic acid (GLA) by the fungus Cunninghamella elegans CFR C07 in submerged fermentation was studied. Culture parameters such as carbon source and incubation time were optimized.
Parvathy Sree Varma, Salini Chandrasekharan, Govindarajulu Venkateswaran, Santhosh Rajendran, Kiran Kumar Mallapureddy, Ashok Pandey, Binod Parameswaran   +6 more
doaj   +1 more source

Technobiological Pathways for High‐CO₂ Capture Using Micro‐/Macroalgae: Genetic Engineering, Process Automation, and Value‐Added Bioproducts

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Greenhouse gas (GHG) emissions have emerged as one of the most critical drivers of climate change; this is primarily due to high concentrations and long atmospheric life of carbon dioxide (CO2). For a significant amount of time, various biological processes such as microalgal cultivation, cyanobacterial systems, photosynthetic microorganisms ...
Sadhana Semwal, Harish Chandra Joshi
wiley   +1 more source

Up-Streaming Process for Glucose Oxidase by Thermophilic Penicillium sp. in Shake Flask

Walailak Journal of Science and Technology, 2012
The present study is concerned with the production of glucose oxidase (GOD) from thermophilic Penicillium sp. in 250 mL shake flask. Fourteen different strains of thermophilic Penicillium sp.
Muhammad Mohsin JAVED, Aroosh SHABIR, Sana ZAHOOR, Ikram UL-HAQ   +3 more
doaj   +1 more source

Production of bacterial cellulose by Acetobacter okinawensis AC2 and its application as a bioadsorbent for azo dye removal

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Bacterial cellulose (BC) is a naturally occurring polysaccharide that has attracted considerable interest in various fields, including biological and biomedical applications, due to its biodegradability, biocompatibility, high degree of crystallinity, and outstanding physicochemical characteristics. It is widely used in several industries such
Mehmet Akif Omeroglu, Neslihan Keles, Mesut Taskin   +2 more
wiley   +1 more source

Fermentor for Small-Scale Submerged Fermentations [PDF]

Applied Microbiology, 1954
R G, DWORSCHACK, A A, LAGODA, R W, JACKSON   +2 more
openaire   +2 more sources

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

Biological Reviews, EarlyView.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz, Maja Mielke, Stephan Handschuh, Anthony Herrel, Patrick Lemell, Léa Da Cunha, Nicolai Konow   +6 more
wiley   +1 more source