Fermentation potential

1-Hydroxyphenazine (HP) is a heterocyclic nitrogenous compound which reported various potential bioactivities. The current work aimed to utilize soybean residue by-product (SRBP) as a C/N source for the biosynthesis of HP via fermentation and investigated its potent inhibition against some plant pathogen fungi.

7p viengfa 28-10-2024 2 0   Download

This study aimed to isolate and identify marine fungi from Bai Tu Long Bay and assess their antimicrobial potential. We successfully isolated twenty strains of marine-derived fungi. The crude extracts from these fungi were tested against pathogenic microorganisms. All twenty strains exhibit some degree of growth inhibition against the tested microorganisms.

9p dianmotminh02 03-05-2024 5 2   Download

The focus of the present study is natural fermentation. And the choice of mead by this process was due to the growing search for foods categorized as "comfort food", which are foods that recall a pleasurable mental state, especially associated with a nostalgic and sentimental appeal, in addiction refer to foods that are homemade.

6p mudbound 10-12-2021 10 0   Download

Nano-cellulose 3D-networks (NA3D) could be produced by Acetobacter xylinum (A. xylinum) living in the fermented aqueous green tea extract. NA3Ds include nano fibers forming networks, which are capable of drug loading to form a prolonged release therapy to improve drug bioavailability.

8p vitheseus2711 28-10-2019 11 0   Download

The study examined the potential of fermented and dark-fermented biosolids as external carbon sources for denitrification improvement. This was done by up-scaling the selected two (out of seven) sludge fermentation conditions from past studies, carrying out ammonia stripping pre-treatment to fix the C/N ratio, before finding their specific denitrification rate (SDNR) using SDNR experiment set-up.

8p cumeo3000 01-08-2018 30 0   Download

The energy-metabolism oscillation in aerobic chemostat cultures of yeast is a periodic change of the respiro-fermentative and respiratory phase. In the respiro-fermentative phase, the NADH level was kept high and respiration was suppressed, and glucose was anabolized into trehalose and glycogen at a rate comparable to that of catabolism.

14p inspiron33 26-03-2013 56 4   Download

Lactococcus lactiscan decrease the redox potential at pH 7 (Eh7) from 200 to )200 mV in oxygen free Man–Rogosa–Sharpe media. Neither the con-sumption of oxidizing compounds or the release of reducing compounds during lactic acid fermentation were involved in the decrease inEh7by the bacteria.

9p mobifone23 21-01-2013 44 3   Download

Tuyển tập báo cáo các nghiên cứu khoa học quốc tế ngành y học dành cho các bạn tham khảo đề tài: Anti-inflammatory potential of a malleable matrix composed of fermented whey proteins and lactic acid bacteria in an atopic dermatitis model...

10p thulanh27 13-12-2011 55 5   Download