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Fermentation potential
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Ebook "Handbook of industrial cell culture: Mammalian, microbial, and plant cells" attempts to link these common approaches, while also delineating those specific aspects of cell types, to give the reader not only an overview of the best current practices, but also of today’s evolving technologies, with examples of both their practical applications and their future potential.
548p
dongmelo
27-05-2024
5
3
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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
3
1
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Pineapple and coconut are part of the largest commodities in Indonesia. In this study, extracts of pineapple skin and coconut water were used as a novel fermentation substrate in bioethanol production by Saccharomyces cerevisiae. Those were used as raw materials contain sugar, which makes it a potential medium for bioethanol fermentation.
13p
vibego
02-02-2024
1
0
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Ebook "Handbook on sourdough biotechnology" remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods.
300p
nhanphanguyet
28-01-2024
6
2
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Nattokinase (NK) is a fibrinolytic enzyme with the potential for fighting cardiovascular diseases (CVD) thanks to its antithrombotic, antihypertensive, anticoagulant, anti-atherosclerotic, and neuroprotective effects. Nattokinase was first discovered and purified from soybean fermented food by Bacillus subtilis natto.
9p
vimulcahy
18-09-2023
9
3
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Lactic acid bacteria have been advocated as probiotics to replace antibiotic growth promoters, improve growth performance, and reduce cost production in swine farming. The aim of this study is to identify and evaluate the probiotic traits of strain LCN13 isolated from traditionally fermented feed for swine.
10p
vicaptainmarvel
21-04-2023
4
2
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Molasses is a potential energy supplement; extensively used to improve growth performance, milk and meat characteristics in goats at relatively low concentrations of 5–40% of the diet. Few data are available concerning feeding molasses to goat kids; therefore, the current study aimed to investigate the effects of dietary supplementation with higher concentrations of molasses on growth performance, blood metabolites and rumen fermentation indices.
12p
vigandhi
23-02-2022
17
1
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The results demonstrate that the fermentation process increased the biological activities and the numbers of bioactive compounds for potential use in the cosmeceutical industry. This undervalued by-product of the rice milling industry can effectively be used for the production of high value products through fungal solid-state fermentation.
7p
schindler
30-12-2021
16
0
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Bacteria strains isolated from plant leaves of papaya, cassava, sugarcane, yam, and taro, were investigated for their potential probiotic properties. Four isolates from food crop plant leaves were identified as Lactobacillus plantarum, Enterococcus faecalis, Lactobacillus paraplantarum, and Weissella paramesenteroides by sequence of 16S rDNA.
8p
schindler
30-12-2021
11
0
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The CV weed could be fed as a supplement to a poor-quality forage or fed solely without any negative effects. Feed intake, nutrient utilization, and gain can be improved when the weed is offered. The supplementation of cassava chips as a source of readily fermented carbohydrates to the weed has the potential to effectively improve nutrients utilization and benefits for lowering urinary N loss. A further study is needed to evaluate the effects of the weed on CH4 production and rumen fermentation characteristic.
5p
schindler
30-12-2021
8
0
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PCA revealed overall acceptability, taste and colour as the top three sensory components contributing to variation in the gari samples. Root size negatively correlated with dry matter, starch content and gari yield. It was concluded that the various cassava varieties exhibited some distinct morpholgical and chemical characteristics which influenced their potentials for gari production.
7p
mudbound
10-12-2021
9
1
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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
6
0
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Results of the batch fermentation showed an earlier production of CHO enzyme with 4% increase in activity compared to that obtained from shake flask cultures indicated that Streptomyces sp. strain NHIA_CH5 could be a potential source of CHO enzyme for commercial purpose.
7p
mudbound
10-12-2021
7
1
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Morphological, biochemical characteristics and 16S rRNA gene sequences were used as a tool for bacterial identification. Both STR 0103f and STR 0404f isolates were identified as Rummeliibacillus sp. which are Rummeliibacillus pycnus STR 0103f and Rummeliibacillus stabekisii STR 0404f, respectively. Thus, R. pycnus STR 0103f and R. stabekisii STR 0404f would be the novel bacterial strains from fermented vegetable products that act as the potential probiotic candidates for safety food bio-preservation.
8p
mudbound
10-12-2021
11
1
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The transition from a high forage to a highly fermentable diet can induce digestive disorders in the rumen. To date, the host mechanisms that regulate the adaption to such dietary transition are largely unknown. To understand the molecular mechanisms involved in such phenomena, RNA-sequencing was performed to identify the changes in the transcriptome of ruminal epithelia during gradual transition from a diet containing 0% to 89% grain.
17p
vilarryellison
29-10-2021
4
0
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Our previous comparative genomic analysis of Staphylococcus equorum KS1039 with five S. equorum strains illuminated the genomic basis of its safety and salt tolerance. However, a comprehensive picture of the cellular components and metabolic pathways involved in the degradation of macromolecules and development of sensory properties has not been obtained for S. equorum. Therefore, in this study, we examined the general metabolism of S. equorum based on information obtained from published complete genome sequences of six S. equorum strains isolated from different niches.
9p
vibeauty
23-10-2021
12
0
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Acetogenic bacteria constitute promising biocatalysts for the conversion of CO2/H2 or synthesis gas (H2/CO/CO2) into biofuels and value-added biochemicals. These microorganisms are naturally capable of autotrophic growth via unique acetogenesis metabolism. Despite their biosynthetic potential for commercial applications, a systemic understanding of the transcriptional and translational regulation of the acetogenesis metabolism remains unclear.
15p
vitzuyu2711
29-09-2021
10
1
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Yeasts of the genus Brettanomyces are of significant interest, both for their capacity to spoil, as well as their potential to positively contribute to different industrial fermentations. However, considerable variance exists in the depth of research and knowledgebase of the five currently known species of Brettanomyces.
14p
vijeeni2711
24-07-2021
8
0
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Entomopathogenic fungus Beauveria bassiana for potential use as effective biological control, it’s necessary to standardization of different substrate i.e., Wheat, Barley, Sorghum, Rice and Bajra for the highest conidial yield production under solid-state-fermentation conditions.
4p
trinhthamhodang11
27-04-2021
13
1
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The use of microbial pesticides in agriculture has someadvantages, but their production ina non-conventional experimental tests constituate a challenge. This study purpose is to evaluate the potential of cocoa mucilage juice.
11p
caygaocaolon11
21-04-2021
11
1
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