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Autor:
Maziya Ibrahim, Karthik Raman
Publikováno v:
Computational and Structural Biotechnology Journal, Vol 19, Iss, Pp 6039-6049 (2021)
Computational and Structural Biotechnology Journal
Computational and Structural Biotechnology Journal
Graphical abstract
Microbial communities that metabolise pentose and hexose sugars are useful in producing high-value chemicals, resulting in the effective conversion of raw materials to the product, a reduction in the production cost, and incre
Microbial communities that metabolise pentose and hexose sugars are useful in producing high-value chemicals, resulting in the effective conversion of raw materials to the product, a reduction in the production cost, and incre
Autor:
Shai Barbut, Sampathkumar Balamurugan, Philip Strange, Madison Goodwin, Laura Arvaj, Alex Tsun Yin Lau
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 636-645 (2021)
The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a f
Autor:
Lutfiye Yilmaz-Ersan, Buse Usta-Gorgun
Publikováno v:
Electronic Journal of Biotechnology, Vol 47, Iss, Pp 29-35 (2020)
Background Salep is obtained by grinding dried orchid tubers and used as a valuable ingredient in the food industry. Because of the glucomannan content of salep, it is thought to have prebiotic potential. However, there is little information in studi
Autor:
Serna Cock Liliana, Micanquer Carlosama Adriana, Cortés Rodríguez Misael, Correa Londoño Guillermo, Orozco Sánchez Fernando
Publikováno v:
Biotechnology Reports, Vol 32, Iss, Pp e00671-(2021)
Biotechnology Reports
Biotechnology Reports
Highlights • Use of pineapple and sacha inchi wastes in biotechnological processes. • Valorization of agroindustrial waste in the context of circular economy. • Use of alternative fermentation substrates (SFS) in the production of probiotics (W
Publikováno v:
Biotechnology Reports, Vol 31, Iss, Pp e00643-(2021)
Carnobacterium sp., a lactic acid bacterium isolated from a maritime Antarctic lake, was evaluated for lactic acid production from a lignocellulosic hydrolysate. Eucalyptus sawdust, a residue from pulp and paper industries, was subjected to alkaline
Publikováno v:
Biotechnology Reports, Vol 29, Iss, Pp e00593-(2021)
Herein, 18 lactic acid bacteria isolated from 30 samples of traditional dairy products were identified, and their probiotic potential was evaluated. According to the results, almost all strains showed the probiotic properties sufficiently, though M1
Autor:
Julio Torres, Luc De Vuyst, Sophia Jiyuan Zhang, Cyril Moccand, Stefan Weckx, Vasileios Pothakos, Michael Callanan, Marko Verce, Florac De Bruyn
Publikováno v:
Current Research in Biotechnology, Vol 2, Iss, Pp 1-15 (2020)
Temporal shotgun metagenomics of multiple samples of an Arabica wet coffee fermentation process, which was examined microbiologically and metabolomically before, was performed to complement these microbiological and biochemical data with an in-depth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5ee57d0b3df52cb5c5ce8201d09b078
https://hdl.handle.net/20.500.14017/6dff4966-b9d2-4f04-8e26-0ee986b52703
https://hdl.handle.net/20.500.14017/6dff4966-b9d2-4f04-8e26-0ee986b52703
Publikováno v:
Heliyon, Vol 6, Iss 10, Pp e04974-(2020)
Heliyon
Heliyon
Lactic acid is an organic compound produced via fermentation by different microorganisms that are able to use different carbohydrate sources. Lactic acid bacteria are the main bacteria used to produce lactic acid and among these, Lactobacillus spp. h
Sugarcane bagasse (SCB) is anticipated to emerge as a potential threat to waste management in India on account of cheap surplus energy options and lower incentives through its co-generation. Through biotechnological intervention, the efficient utiliz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6669a263847362cad3793f22092a2059
http://dspace.lib.cranfield.ac.uk/handle/1826/15724
http://dspace.lib.cranfield.ac.uk/handle/1826/15724
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In response to nutritional and health concerns, the food industry has begun to offer a wider variety of products that reflect changing consumer preferences. In addition to traditional alheiras, made with pork and/or poultry meats, other varieties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c693328da140ca7ef08285b86857b7ed
https://hdl.handle.net/10400.14/29795
https://hdl.handle.net/10400.14/29795