Zobrazeno 1 - 10
of 258
pro vyhledávání: '"Ralf G, Berger"'
Publikováno v:
Bioengineering, Vol 11, Iss 3, p 284 (2024)
Following the idea of a circular bioeconomy, the use of side streams as substitutes for cultivation media (components) in bioprocesses would mean an enormous economic and ecological advantage. Costly compounds in conventional media for the production
Externí odkaz:
https://doaj.org/article/e67163aa37134a3a8e1bbc0124ee1e4e
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 262-269 (2021)
Three phenolic acids, p-coumaric, ferulic and caffeic acid as well as cinnamic acid were added to raw potatoes and sweet potatoes before frying. A distinct mitigation of acrylamide was not detected. Fried samples were analysed for postulated adducts
Externí odkaz:
https://doaj.org/article/774a903fa84346a195272559b97ebdb0
Publikováno v:
Foods, Vol 12, Iss 3, p 668 (2023)
The quality and harvest of essential oils depend on a large number of factors, most of which are hard to control in an open-field environment. Therefore, Basidiomycota have gained attention as a source for biotechnologically produced terpenoids. The
Externí odkaz:
https://doaj.org/article/0ddcfe477264441a8ef88867be178c38
Publikováno v:
Foods, Vol 12, Iss 3, p 579 (2023)
Differences between seven authentic samples of Citrus sinensis var. Valencia peel (albedo and flavedo) and juices from Spain and Uruguay, in addition to a concentrate obtained from Brazil, were investigated by untargeted metabolic profiling. Sixty-si
Externí odkaz:
https://doaj.org/article/8946baa35acb4b45bd235f86fee42f4b
Autor:
Pia Bergmann, Christina Frank, Olena Reinhardt, Meike Takenberg, Anett Werner, Ralf G. Berger, Franziska Ersoy, Marlen Zschätzsch
Publikováno v:
Fermentation, Vol 8, Iss 12, p 684 (2022)
Laetiporus sulphureus, a wood-decaying basidiomycete, produces yellow-orange pigments in fruiting bodies and, as was recently shown, in submerged cultivated mycelia. Out of four strains, the most potent laetiporic acid producer was identified and its
Externí odkaz:
https://doaj.org/article/8fb207fac8104411aed3a043a5286db2
Autor:
Pia Bergmann, Meike Takenberg, Christina Frank, Marlen Zschätzsch, Anett Werner, Ralf G. Berger, Franziska Ersoy
Publikováno v:
Fermentation, Vol 8, Iss 10, p 541 (2022)
Hispidin (6-(3,4-dihydroxystyrl)-4-hydroxy-2-pyrone) production in submerged cultured mycelia of the basidiomycete Inonotus hispidus was doubled in shake flasks through irradiation with white light. The daily addition of 1 mM hydrogen peroxide as a c
Externí odkaz:
https://doaj.org/article/b0aa3f53c1f64df8bf964b4eb06b83b9
Publikováno v:
Microorganisms, Vol 10, Iss 7, p 1379 (2022)
Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the ide
Externí odkaz:
https://doaj.org/article/e92691a72f184c439284d87c0651b10c
Publikováno v:
Molecules, Vol 27, Iss 14, p 4352 (2022)
The biocatalytic system comprised of RizA and acetate kinase (AckA) combines the specific synthesis of bioactive arginyl dipeptides with efficient ATP regeneration. Immobilization of this coupled enzyme system was performed and characterized in terms
Externí odkaz:
https://doaj.org/article/0b201380efda415b9de24fb1d3c3c6b0
Autor:
Friederike Bürger, Maximilian Koch, Marco A. Fraatz, Alejandra B. Omarini, Ralf G. Berger, Holger Zorn
Publikováno v:
Molecules, Vol 27, Iss 3, p 651 (2022)
The production of natural flavors by means of microorganisms is of great interest for the food and flavor industry, and by-products of the agro-industry are particularly suitable as substrates. In the present study, Citrus side streams were fermented
Externí odkaz:
https://doaj.org/article/a25759fdf4d1426a8d71521af75b3fb0
Publikováno v:
PLoS ONE, Vol 15, Iss 12, p e0244290 (2020)
Traditional smoke flavours bear the risk of containing a multitude of contaminating carcinogenic side-products. Enzymatic decarboxylation of ferulic acid released from agro-industrial side-streams by ferulic acid esterases (FAE) enables the sustainab
Externí odkaz:
https://doaj.org/article/2c10d7828e4c454ab6ca65bc4d41fcb1