Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Muhammad Nur Cahyanto"'
Autor:
Mita Nurul Azkia, Muhammad Nur Cahyanto, Yunika Mayangsari, Asadin Briliantama, Miguel Palma, Widiastuti Setyaningsih
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 11, Pp 105275- (2023)
Black glutinous rice (BGR) naturally contains phenolic compounds in free and conjugated form or bound to the structural matrix, which may affect its bioactivity. The degradation of the matrix cell wall by microbial activity during fermentation may en
Externí odkaz:
https://doaj.org/article/2b81c544c3be42c1958026ff44ccbfe0
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 64-72 (2023)
Research background. High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consump
Externí odkaz:
https://doaj.org/article/3fd7484de30141388f9e9a5bee467fae
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 16, Iss 1, Pp 226-234 (2022)
Xylanases are widely produced by fungi, and the production of polysaccharide-degrading enzymes, in general, are usually subjected to carbon catabolite repression. In this work, the ability of several Indonesian indigenous fungi to produce endo-xylana
Externí odkaz:
https://doaj.org/article/a48be558fa1040739668821e87494bf7
Publikováno v:
International Journal of Renewable Energy Development, Vol 11, Iss 1, Pp 95-101 (2022)
Biohydrogen (H2) production has the potential to provide clean, environmentally friendly, and cost-effective energy sources. The effect of increasing oxidative stress on biohydrogen production by acid-treated anaerobic digestion microbial communities
Externí odkaz:
https://doaj.org/article/3488e973d31449b7a994ed7c7b8a88d8
Autor:
Ririn Krisnawati, Muhammad Nur Cahyanto, Sadjono Sardjono, Dian Anggaraini Suroto, Jaka Widada
Publikováno v:
Data in Brief, Vol 45, Iss , Pp 108700- (2022)
Aspergillus tubingensis NBRC 31125 is a prolific producer of endo-xylanase and β-xylosidase. However, the presence of glucose in the medium causes carbon catabolite repression (CCR) which inhibits the secretion of those enzymes. CCR in Aspergillus h
Externí odkaz:
https://doaj.org/article/3c502e9656e447ea9efd5f07b1017f12
Publikováno v:
Data in Brief, Vol 45, Iss , Pp 108607- (2022)
Trichoderma asperellum PK1J2 is a promising cellulase-producing fungus isolated from a palm empty fruit bunch in Riau, Indonesia. Presented here is the genome assembly of T. asperellum PK1J2. The whole genome of the fungi was sequenced using Illumina
Externí odkaz:
https://doaj.org/article/88bbc28d8936411d950b017c4746e970
Publikováno v:
Applied Food Biotechnology, Vol 8, Iss 4, Pp 285-295 (2021)
Background and Objective: Black soybean (Glycine max (L.) Merr.) Detam-1 variety includes high quantities of isoflavone majorly in glucoside form; in which, the biochemical antioxidant activity was lower than that in isoflavone aglycone form. Ferm
Externí odkaz:
https://doaj.org/article/2d691fffbf784bb18bb3b921954c1b1d
Publikováno v:
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem, Vol 7, Iss 2, Pp 273-282 (2019)
Penelitian ini bertujuan untuk mengetahui kandungan lignin,hemiselulosa, dan selulosa pelepah salak pada perlakuan awal secara fisik, kimia, dan biologi; serta untuk mengetahui degradasi lignin, hemiselulosa dan selulosa. Perlakuan fisik menggunakan
Externí odkaz:
https://doaj.org/article/fdc216cc27654906b266cd744bd76485
Publikováno v:
Agritech, Vol 39, Iss 2, Pp 128-135 (2019)
Tempe is a nutritious healthy food because it contains bioactive compounds that are beneficial to human health. This product is good for those who are vegetarian. During the fermentation process, fungi produce proteases that break down the velvet bea
Externí odkaz:
https://doaj.org/article/9da565316969444080b8d47a2e000139
Publikováno v:
Agritech, Vol 38, Iss 3, Pp 320-329 (2019)
Angkak, commonly used for food colorant and flavor enhancers in oriental cuisine, is the result of fermentation by Monascus purpureus on steamed rice. In addition to producing pigments Monascus purpureus, Angkak also produces mycotoxins, citrinin, wh
Externí odkaz:
https://doaj.org/article/827f6e96b05b44769c4f600f4020bfab