Fermentation, Vol. 5, Pages 52: Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17 Fermentation doi: 10.3390/fermentation5030052 Authors: Yong Xing Tan Wai Kit Mok Jaslyn Lee Jaejung Kim Wei Ning Chen Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was...
Thu Jun 27, 2019 03:00
Fermentation, Vol. 5, Pages 51: Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production Fermentation doi: 10.3390/fermentation5020051 Authors: Friedrich Felix Jacob Lisa Striegel Michael Rychlik Mathias Hutzler Frank-Jürgen Methner Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a...
Mon Jun 24, 2019 03:00
Fermentation, Vol. 5, Pages 50: Safety and Microbiological Quality Fermentation doi: 10.3390/fermentation5020050 Authors: Fabienne Remize Didier Montet Food fermentation aims, primarily, to increase the shelf life of perishable foodstuffs [...]
Wed Jun 19, 2019 03:00
Fermentation, Vol. 5, Pages 49: Ethanol Production from Cheese Whey and Expired Milk by the Brown Rot Fungus Neolentinus lepideus Fermentation doi: 10.3390/fermentation5020049 Authors: Kenji Okamoto Saki Nakagawa Ryuichi Kanawaku Sayo Kawamura The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose...
Sun Jun 16, 2019 03:00
Fermentation, Vol. 5, Pages 48: Optimization of the Enzymatic Synthesis of Pentyl Oleate with Lipase Immobilized onto Novel Structured Support Fermentation doi: 10.3390/fermentation5020048 Authors: Valeria Cavallaro Gabriela Tonetto María Luján Ferreira The term biorefinery is related to the sustainable production of value-added bioproducts and bioenergy from biomass. Esters from fatty acids are important compounds synthesized from by-products of the oleochemical industry. In agreement...
Fri Jun 14, 2019 03:00
Fermentation, Vol. 5, Pages 47: Food Industrial Production of Monosaccharides Using Microbial, Enzymatic, and Chemical Methods Fermentation doi: 10.3390/fermentation5020047 Authors: Tomoya Shintani Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related...
Tue Jun 11, 2019 03:00
Fermentation, Vol. 5, Pages 46: The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds Fermentation doi: 10.3390/fermentation5020046 Authors: Alice Vilela Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to transform grape-must sugars into ethanol, CO2, and other...
Fri May 31, 2019 03:00
Fermentation, Vol. 5, Pages 45: Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10 Fermentation doi: 10.3390/fermentation5020045 Authors: Yousuke Taoka Miho Nakamura Setsuko Nagai Noriko Nagasaka Ryusuke Tanaka Katsuhisa Uchida Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from...
Thu May 30, 2019 03:00
Fermentation, Vol. 5, Pages 44: Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus Fermentation doi: 10.3390/fermentation5020044 Authors: Omarini Labuckas Zunino Pizzolitto Fernández-Lahore Barrionuevo Zygadlo Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate....
Tue May 28, 2019 03:00
Fermentation, Vol. 5, Pages 43: Glycosylceramides Purified from the Japanese Traditional Non-Pathogenic Fungus Aspergillus and Koji Increase the Expression of Genes Involved in Tight Junctions and Ceramide Delivery in Normal Human Epidermal Keratinocytes Fermentation doi: 10.3390/fermentation5020043 Authors: Miyuki Miyagawa Ayami Fujikawa Mayu Nagadome Kanae Kohama Takatoshi Ogami Seiichi Kitamura Hiroshi Kitagaki Koji, which is used for manufacturing Japanese traditional...
Fri May 24, 2019 03:00
Fermentation, Vol. 5, Pages 42: Conversion of Plant Secondary Metabolites upon Fermentation of Mercurialis perennis L. Extracts with two Lactobacteria Strains Fermentation doi: 10.3390/fermentation5020042 Authors: Peter Lorenz Marek Bunse Simon Sauer Jürgen Conrad Florian C. Stintzing Dietmar R. Kammerer Microbial fermentation of plant extracts with Lactobacteria is an option to obtain microbiologically stable preparations, which may be applied in complementary medicine....
Fri May 17, 2019 03:00
Fermentation, Vol. 5, Pages 41: Functional Role of Probiotics and Prebiotics on Skin Health and Disease Fermentation doi: 10.3390/fermentation5020041 Authors: Vasiliki Lolou Mihalis I. Panayiotidis Scientific and commercial interest of probiotics, prebiotics and their effect on human health and disease has increased in the last decade. The aim of this review article is to evaluate the role of pro- and prebiotics on the normal function of healthy skin as well as their role in the prevention...
Fri May 17, 2019 03:00
Fermentation, Vol. 5, Pages 40: Dry Anaerobic Digestion of Food and Paper Industry Wastes at Different Solid Contents Fermentation doi: 10.3390/fermentation5020040 Authors: Anette T. Jansson Regina J. Patinvoh IIona Sárvári Horváth Mohammad J. Taherzadeh A large volume of food is being wasted every year, while the pulp and paper industry also generate a large amount of solid wastes on a daily basis, causing environmental challenges around the world. Dry anaerobic digestion (AD)...
Tue May 14, 2019 03:00
Fermentation, Vol. 5, Pages 39: Four Challenges for Better Biocatalysts Fermentation doi: 10.3390/fermentation5020039 Authors: David J. Timson Biocatalysis (the use of biological molecules or materials to catalyse chemical reactions) has considerable potential. The use of biological molecules as catalysts enables new and more specific syntheses. It also meets many of the core principles of “green chemistry”. While there have been some considerable successes in biocatalysis,...
Thu May 09, 2019 03:00
Fermentation, Vol. 5, Pages 38: Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition Fermentation doi: 10.3390/fermentation5020038 Authors: Zuzana Matejčeková Eva Vlková Denisa Liptáková Ľubomír Valík Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved...
Sun Apr 28, 2019 03:00
Fermentation, Vol. 5, Pages 36: Production and Purification of l-lactic Acid in Lab and Pilot Scales Using Sweet Sorghum Juice Fermentation doi: 10.3390/fermentation5020036 Authors: Agata Olszewska-Widdrat Maria Alexandri José Pablo López-Gómez Roland Schneider Michael Mandl Joachim Venus Sweet sorghum juice (SSJ) was evaluated as fermentation substrate for the production of l-lactic acid. A thermophilic Bacillus coagulans isolate was selected for batch fermentations without...
Fri Apr 26, 2019 03:00
Fermentation, Vol. 5, Pages 37: Yeast Life Span and its Impact on Food Fermentations Fermentation doi: 10.3390/fermentation5020037 Authors: Agustín Aranda Helena Orozco Cecilia Picazo Emilia Matallana Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability and vitality are essential to...
Fri Apr 26, 2019 03:00
Fermentation, Vol. 5, Pages 35: Optimization of Diverse Carbon Sources and Cultivation Conditions for Enhanced Growth and Lipid and Medium-Chain Fatty Acid (MCFA) Production by Mucor circinelloides Fermentation doi: 10.3390/fermentation5020035 Authors: Syed Ammar Hussain Yusuf Nazir Ahsan Hameed Wu Yang Kiren Mustafa Yuanda Song The effects of various carbon sources and cultivation conditions on the growth kinetics, lipid accumulation, and medium-chain fatty acid (MCFA)...
Tue Apr 23, 2019 03:00
Fermentation, Vol. 5, Pages 34: Capnophilic Lactic Fermentation from Thermotoga neapolitana: A Resourceful Pathway to Obtain Almost Enantiopure L-lactic Acid Fermentation doi: 10.3390/fermentation5020034 Authors: Genoveffa Nuzzo Simone Landi Nunzia Esercizio Emiliano Manzo Angelo Fontana Giuliana d’Ippolito The industrial production of lactic acid (LA) is mainly based on bacterial fermentation. This process can result in enantiopure or racemic mixture according to the...
Thu Apr 11, 2019 03:00
Fermentation, Vol. 5, Pages 33: The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View Fermentation doi: 10.3390/fermentation5020033 Authors: Santiago Benito The undesirable effects of some hazardous compounds involved in the different steps of the winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international food safety standards, including the Hazard Analysis and Critical Control...
Wed Apr 10, 2019 03:00
Fermentation, Vol. 5, Pages 32: Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium Fermentation doi: 10.3390/fermentation5020032 Authors: Kridsada Unban Apinun Kanpiengjai Nuttapong Khatthongngam Chalermpong Saenjum Chartchai Khanongnuch A direct bioconversion of gelatinized starchy waste (GSW) to lactic acid by amylolytic lactic...
Wed Apr 10, 2019 03:00
Fermentation, Vol. 5, Pages 31: Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate Fermentation doi: 10.3390/fermentation5020031 Authors: Péter Komáromy Péter Bakonyi Adrienn Kucska Gábor Tóth László Gubicza Katalin Bélafi-Bakó Nándor Nemestóthy Biological itaconic acid production can by catalyzed by Aspergillus terreus (a filamentous fungi) where the fermentation medium pH is of prominent importance....
Mon Apr 08, 2019 03:00
Fermentation, Vol. 5, Pages 30: Techno-Economic Bottlenecks of the Fungal Pretreatment of Lignocellulosic Biomass Fermentation doi: 10.3390/fermentation5020030 Authors: Juliana Vasco-Correa Ajay Shah Fungal pretreatment is a biological process that uses rotting fungi to reduce the recalcitrance and enhance the enzymatic digestibility of lignocellulosic feedstocks at low temperature, without added chemicals and wastewater generation. Thus, it has been presumed to be low cost. However,...
Fri Mar 29, 2019 02:00
Fermentation, Vol. 5, Pages 29: Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts Fermentation doi: 10.3390/fermentation5010029 Authors: Mesfin Haile Won Hee Kang We examined the antioxidant activity, total polyphenol content (TPC), total flavonoid content (TFC), total tannin content (TTC) and physical characteristics of green coffee beans fermented with selected yeasts. There was no significant (p > 0.05)...
Fri Mar 22, 2019 02:00
Fermentation, Vol. 5, Pages 28: Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) Fermentation doi: 10.3390/fermentation5010028 Authors: Elena de Marco Castro Emer Shannon Nissreen Abu-Ghannam Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further...
Tue Mar 19, 2019 02:00
Fermentation, Vol. 5, Pages 27: Use of Nonconventional Yeasts for Modulating Wine Acidity Fermentation doi: 10.3390/fermentation5010027 Authors: Alice Vilela In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain...
Mon Mar 18, 2019 02:00
Fermentation, Vol. 5, Pages 26: Production of d-Lactate from Avocado Seed Hydrolysates by Metabolically Engineered Escherichia coli JU15 Fermentation doi: 10.3390/fermentation5010026 Authors: Dulce María Palmerín-Carreño Ana Lilia Hernández-Orihuela Agustino Martínez-Antonio Agroindustry residues can be used to produce valuable chemicals such as lactic acid, which is a primary chemical platform with many industrial applications. Biotechnological processes are the main approach...
Thu Mar 14, 2019 02:00
Fermentation, Vol. 5, Pages 25: A Control Alternative for the Hidden Enemy in the Wine Cellar Fermentation doi: 10.3390/fermentation5010025 Authors: Rubén Peña Renato Chávez Arturo Rodríguez María Angélica Ganga Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on...
Wed Mar 06, 2019 02:00
Fermentation, Vol. 5, Pages 24: Effects of Ultradisperse Humic Sapropel Suspension on Microbial Growth and Fermentation Parameters of Barley Distillate Fermentation doi: 10.3390/fermentation5010024 Authors: Daniel Nsengumuremyi Parise Adadi Maria V. Ukolova Nadezhda V. Barakova Barley and other cereal grains can be used in the production of ethanol. The quality and safety of the grains utilized have enormous effects on the overall yield and quality of the final product (ethanol)....
Tue Feb 26, 2019 02:00
Fermentation, Vol. 5, Pages 23: Pesticide Residues and Stuck Fermentation in Wine: New Evidences Indicate the Urgent Need of Tailored Regulations Fermentation doi: 10.3390/fermentation5010023 Authors: Pasquale Russo Carmen Berbegal Cristina De Ceglie Francesco Grieco Giuseppe Spano Vittorio Capozzi For three consecutive years, an Italian winery in Apulia has dealt with sudden alcoholic stuck fermentation in the early stages of vinification process, i.e., typical defects...
Sun Feb 24, 2019 02:00
Fermentation, Vol. 5, Pages 22: Free Amino Nitrogen in Brewing Fermentation doi: 10.3390/fermentation5010022 Authors: Annie E. Hill Graham G. Stewart The role of nitrogenous components in malt and wort during the production of beer has long been recognized. The concentration and range of wort amino acids impact on ethanolic fermentation by yeast and on the production of a range of flavour and aroma compounds in the final beer. This review summarizes research on Free Amino Nitrogen...
Mon Feb 18, 2019 02:00
Fermentation, Vol. 5, Pages 21: Direct Ethanol Production from Lignocellulosic Materials by Mixed Culture of Wood Rot Fungi Schizophyllum commune, Bjerkandera adusta, and Fomitopsis palustris Fermentation doi: 10.3390/fermentation5010021 Authors: Sakae Horisawa Akie Inoue Yuka Yamanaka The cost of bioethanol production from lignocellulosic materials is relatively high because the additional processes of delignification and saccharification are required. Consolidated bioprocessing...
Fri Feb 15, 2019 02:00
Fermentation, Vol. 5, Pages 20: Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus Fermentation doi: 10.3390/fermentation5010020 Authors: Martin Senz Claudia Keil Maximilian Schmacht Sophie Palinski Bettina Cämmerer Martin Hageböck Lactic acid bacteria (LAB) are widely applied microorganisms in food, feed, and beverage applications, where they can provide essential functionality for product modification,...
Fri Feb 15, 2019 02:00
Fermentation, Vol. 5, Pages 19: Wine Fermentation Fermentation doi: 10.3390/fermentation5010019 Authors: Harald Claus Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...]
Tue Feb 12, 2019 02:00
Fermentation, Vol. 5, Pages 18: Application of a Multienzymatic System from Natural Latex in Key Reactions for oil-Based Biorefineries Fermentation doi: 10.3390/fermentation5010018 Authors: Daniel Alberto Sánchez Susana Raquel Morcelle María Elisa Fait Gabriela Marta Tonetto María Luján Ferreira Oil-based biorefineries play a crucial role in the production of key platform chemicals that can be generated via biotechnological processes instead of a petrochemical route. This...
Sat Feb 02, 2019 02:00
Fermentation, Vol. 5, Pages 17: Kinetic Study on Heterotrophic Growth of Acetobacterium woodii on Lignocellulosic Substrates for Acetic Acid Production Fermentation doi: 10.3390/fermentation5010017 Authors: Supriya C. Karekar Keerthi Srinivas Birgitte K. Ahring Extensive research has been done on examining the autotrophic growth of Acetobacterium woodii with gaseous substrates (hydrogen and carbon dioxide) to produce acetic acid. However, only limited work has been performed on...
Sat Feb 02, 2019 02:00
Fermentation, Vol. 5, Pages 16: Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces cerevisiae Fermentation doi: 10.3390/fermentation5010016 Authors: Luis Huezo Ajay Shah Frederick Michel Jr. Previous studies have shown that pretreatment of corn slurries using ultrasound improves starch release and ethanol yield during biofuel production. However, studies on its effects on the mass transfer of substrates and products during fermentation have shown that...
Tue Jan 29, 2019 02:00
Fermentation, Vol. 5, Pages 15: Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color Fermentation doi: 10.3390/fermentation5010015 Authors: L. Federico Casassa Santiago E. Sari Esteban A. Bolcato Martin L. Fanzone Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic...
Mon Jan 28, 2019 02:00
Fermentation, Vol. 5, Pages 13: Enhanced Production and Quantitative Evaluation of Nigericin from the Algerian Soil-Living Streptomyces youssoufiensis SF10 Strain Fermentation doi: 10.3390/fermentation5010013 Authors: Nassima Leulmi Denise Sighel Andrea Defant Karima Khenaka Abderrahmane Boulahrouf Ines Mancini Nigericin, one of the main ionophoric polyethers produced by various Streptomyces strains, presents relevant biological activities including antibacterial and recently...
Sat Jan 26, 2019 02:00
Δεν υπάρχουν σχόλια:
Δημοσίευση σχολίου