Results 21 to 30 of about 4,650 (51)

Effects of different spreading treatments on the formation of aroma quality in green tea

Beverage Plant Research, 2021
The current research was carried out to verify if low-temperature spreading treatments (CK, natural spreading; LTD, low temperature + dark; LTY, low temperature + yellow light; LTCD, low temperature + CO2) had a positive effect on the aroma quality of ...
Xinlei Yu, Chang He, Yuchuan Li, Jingtao Zhou, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni   +7 more
doaj   +1 more source

Hydrotalcites as a Promising Adsorbent for Hemicellulose Hydrolysate Detoxification in Xylitol Production

Fermentation
The worldwide demand for sustainable bioprocesses is undeniable, as well as for research aimed at the biotechnological exploitation of lignocellulosic materials, especially their hemicellulosic fractions rich in xylose.
Débora D. V. da Silva, Kelly J. Dussán, Isabela A. L. Costa, Marcus B. S. Forte, Maria G. A. Felipe   +4 more
doaj   +1 more source

Selecting SNP markers reflecting population origin for cacao (Theobroma cacao L.) germplasm identification

Beverage Plant Research, 2021
Cacao is one of the most economically important agricultural commodities in the world, providing the principal ingredient for the global chocolate industry. Accurate genotype identification is essential for effective conservation and utilization of cacao
Osman A. Gutiérrez, Kathleen Martinez, Dapeng Zhang, Donald S. Livingstone, Chris J. Turnbull, Juan Carlos Motamayor   +5 more
doaj   +1 more source

Can Ammonium Nitrate Be a Strategic Tool by Replacing Urea as a Nitrogen Supplementation Source to Beef Cattle in Intensified Grazing Systems?

Fermentation
For cattle raised on tropical grass pastures, it is essential to explore strategies that circumvent climatic seasonality that affect forage availability and quality. We hypothesize that the intensification of grazing systems, with rotational and deferred
Willian Rufino Andrade, Analisa Vasques Bertoloni, Flavio Perna Junior, Althieres José Furtado, Ana Laura Januário Lelis, Murilo Trettel, Alexandre Berndt, Patricia Perondi Anchão Oliveira, Angélica Simone Cravo Pereira, Paulo Henrique Mazza Rodrigues   +9 more
doaj   +1 more source

Enhancing Single-Cell Protein Yield Through Grass-Based Substrates: A Study of Lolium perenne and Kluyveromyces marxianus

Fermentation
This study evaluated Lolium perenne press juice as a sustainable substrate for Single-Cell Protein (SCP) production using Kluyveromyces marxianus. Key fermentation parameters were systematically optimized, including microbial reduction, dilution ratios ...
Tianyi Guo, Joshua Bode, Katrin Kuka, Nils Tippkötter   +3 more
doaj   +1 more source

Improvement of L-Tryptophan Production in Escherichia coli Using Biosensor-Based, High-Throughput Screening and Metabolic Engineering

Fermentation
The demand for L-tryptophan (L-Trp) has been rapidly increasing across various industries, including pharmaceuticals, food, and animal feed. However, traditional production methods have been unable to efficiently meet this growing demand.
Zhenghao Gao, Fengli Wu, Zhidan Zhang, Xu Zhang, Yuansen Hu, Qinhong Wang, Shuaibing Zhang   +6 more
doaj   +1 more source

Consortium of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae Yeasts for Vinasse Fermentation of Agave americana L. Liquor for Biomass Production and Reduction in Chemical Oxygen Demand

Fermentation
The vinasse from Agave americana L. (blue cabuya) liquor has a high concentration of organic matter, nutrients with high chemical oxygen demand (COD), and low pH, properties that give it the potential to generate adverse impact on the environment if ...
Roberto Robles Calderón, Francisco Alcántara Boza, Elmer Benmites-Alfaro, Oscar Tinoco Gómez, Jaqueline Chirre Flores   +4 more
doaj   +1 more source

Catabolism Mechanism and Growth-Promoting Effect of Xylooligosaccharides in Lactiplantibacillus plantarum Strain B20

Fermentation
Prebiotics are food ingredients that result in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefits upon host health. Xylooligosaccharides (XOS) are prebiotic fibers made from xylan.
Yini Shi, Huan Wang, Zhongke Sun, Zifu Ni, Chengwei Li   +4 more
doaj   +1 more source

Effect of Sewage Sludge Compost and Urban Pruning Waste on Agronomic Parameters and Wine Composition in Arid Zones Under Climate Change

Fermentation
Soil degradation is caused by climate change and some agricultural practices. The use of compost from organic waste can be a sustainable solution, but poses risks to soil, crops and fruit.
Fernando Sánchez-Suárez, María del Valle Palenzuela, Antonio Rosal, Rafael Andrés Peinado   +3 more
doaj   +1 more source

Enhanced Antioxidant Properties of Saccharomyces-Fermented Defatted Tenebrio molitor Larvae Extract: A Sustainable Alternative Protein Source

Fermentation
The study aims to evaluate the feasibility of using defatted Tenebrio molitor larvae proteins as substrates in microbial fermentation, targeting the development of high-value products to combat age-related health issues.
Kyung-Yun Kang, Beom-Gyun Jeong, Jeong-Ho Kim, Kyung-Wuk Park   +3 more
doaj   +1 more source