Zobrazeno 1 - 10
of 2 238
pro vyhledávání: '"Co-fermentation"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract Anaerobic digestion (AD) technology can potentially address the gap between energy demand and supply playing a crucial role in the production of sustainable energy from utilization of biogenic waste materials as feedstock. The biogas product
Externí odkaz:
https://doaj.org/article/e7f6ebcfedbc4bd79d6c3f1ee13aa0cc
Autor:
Rong TANG, Junfei CHEN, Haiquan YANG, Junsong YANG, Yuying ZHOU, Biqin LIU, Qiao SHI, Hong LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 141-148 (2024)
In order to explore the effects of co-fermentation of Leuconostoc mesenteroides L5 and Kazachstania exigua M1 on the physicochemical properties of low-salt and low-acid fermented mustard during fermentation process and storage period, the co-fermenta
Externí odkaz:
https://doaj.org/article/47e2cbba860a416ca9b1ebf097f77b44
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 93-101 (2024)
In order to explore the effect of co-fermentation with Monascus and Aspergillus oryzae on the quality of soybean paste, the volatile flavor components in soybean pastes produced using pure and mixed cultures of A. oryzae (Piniang M003) and Monascus (
Externí odkaz:
https://doaj.org/article/a8266b88360740dd95c0b05dca7933fc
Autor:
Estifanos Hawaz, Mesfin Tafesse, Anteneh Tesfaye, Solomon Kiros, Dereje Beyene, Gessesse Kebede, Teun Boekhout, Marizeth Groenwald, Bart Theelen, Ayantu Degefe, Sisay Degu, Alene Admasu, Biru Hunde, Diriba Muleta
Publikováno v:
Annals of Microbiology, Vol 74, Iss 1, Pp 1-23 (2024)
Abstract Purpose Co-culturing is a widely used method to improve bioethanol production from biomass enriched in fermentable sugars. This study aims to produce bioethanol from sugarcane molasses by simultaneous co-fermentation of S. cerevisiae isolate
Externí odkaz:
https://doaj.org/article/04a2a9ee22304013a2ac97c042b74094
Autor:
Manal Fatimah, Muhammad Abdul Qyyum, Mungyu Lee, Rayed S. Alshareef, Muhammad Aslam, Babar Saeed, Lichun Dai, Mazhar Amjad Gilani, Aqeel Ahmed Bazmi, In Seop Chang, Hamad AlMohamadi, Asim Laeeq Khan, Muhammad Yasin
Publikováno v:
Carbon Capture Science & Technology, Vol 12, Iss , Pp 100228- (2024)
Industrial sectors, pivotal for the economic prosperity of nations, rely heavily on affordable, reliable, and environmentally friendly energy sources. Industries like iron and steel, oil refineries, and coal-fired power plants, while instrumental to
Externí odkaz:
https://doaj.org/article/54491ac855714a898254cd9feda1d364
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
ABSTRACTTo fully develop the medicinal and edible value of myrtle and improve the market visibility, myrtle berries and glutinous rice were used as raw materials and co-fermented using rice leaven. Uniform design method was used to determine the opti
Externí odkaz:
https://doaj.org/article/6b527704196145109dfc2c9ce004b14a
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101368- (2024)
Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of
Externí odkaz:
https://doaj.org/article/c53b640f63c249c1ad57f5c55e1cb299
Autor:
Jinhui Yu, Chao Liu, Mingjie Wang, Yuanyuan Liu, Liyuan Ran, Zichao Yu, Deyuan Ma, Gao Chen, Fuwen Han, Shengbo You, Yuping Bi, Yingjie Wu
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106149- (2024)
Spirulina is widely known as the “Super Nutritious Food of the Future” due to its exceptional nutritional properties. In this article, we investigated the effects of fermentation using a combination of Lactobacillus acidophilus KDB-03 and Kluyver
Externí odkaz:
https://doaj.org/article/e95bce9613b744869584eadb8e6e0cc9
Publikováno v:
Sustainable Environment Research, Vol 33, Iss 1, Pp 1-10 (2023)
Abstract Palm oil decanter cake and crude glycerol, which are characterized by their highly biodegradable organic content and nutrient-rich composition, are attractive ingredients for biohydrogen production. In this experiment, we investigated (1) ho
Externí odkaz:
https://doaj.org/article/5b79a11067144dc6aa23a6a70e4ea535
Publikováno v:
Foods, Vol 13, Iss 16, p 2490 (2024)
Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread ferm
Externí odkaz:
https://doaj.org/article/2deb45e2f0794daeabfbd4f4dc0a9535