An overview of D-galactose utilization through microbial fermentation and enzyme-catalyzed conversion.
Sign Up to like & getrecommendations! Published in 2021 at "Applied microbiology and biotechnology"
DOI: 10.1007/s00253-021-11568-5
Abstract: D-Galactose is an abundant carbohydrate monomer in nature and widely exists in macroalgae, plants, and dairy wastes. D-Galactose is useful as a raw material for biomass fuel production or low-calorie sweetener production, attracting increased attention.… read more here.
Keywords: fermentation enzyme; production; galactose utilization; fermentation ... See more keywords
Low-Cost Method Generating In Situ Anaerobic Conditions on a 96-Well Plate for Microbial Fermentation in Food Research.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.8b04888
Abstract: Commercial tools and instruments have been developed for a screening study of microbial fermentation, but they are expensive and mostly confined to aerobic fermentation only. There is little development on the generation of anaerobic conditions… read more here.
Keywords: anaerobic conditions; situ anaerobic; well plate; fermentation ... See more keywords
Study on the Removal of Cadmium in Rice Using Microbial Fermentation Method.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of food science"
DOI: 10.1111/1750-3841.13734
Abstract: This work mainly examined how to remove cadmium in rice by fermentation, the removal mechanisms, and the quality of fermented rice in order to utilize cadmium-contaminated rice. The fermentation time, temperature, liquid ratio, inoculant levels,… read more here.
Keywords: rice; removal; cadmium rice; cadmium ... See more keywords
Metatranscriptome analysis of the microbial fermentation of dietary milk proteins in the murine gut
Sign Up to like & getrecommendations! Published in 2018 at "PLoS ONE"
DOI: 10.1371/journal.pone.0194066
Abstract: Undigestible food ingredients are converted by the microbiota into a large range of metabolites, predominated by short chain fatty acids (SCFA). These microbial metabolites are subsequently available for absorption by the host mucosa and can… read more here.
Keywords: protein; fermentation; analysis microbial; high protein ... See more keywords
Production of Gluconic Acid and Its Derivatives by Microbial Fermentation: Process Improvement Based on Integrated Routes
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Bioengineering and Biotechnology"
DOI: 10.3389/fbioe.2022.864787
Abstract: Gluconic acid (GA) and its derivatives, as multifunctional biological chassis compounds, have been widely used in the food, medicine, textile, beverage and construction industries. For the past few decades, the favored production means of GA… read more here.
Keywords: microbial fermentation; fermentation process; derivatives microbial; production ... See more keywords
Combination of Clostridium butyricum and Corn Bran Optimized Intestinal Microbial Fermentation Using a Weaned Pig Model
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.03091
Abstract: Experimental manipulation of the intestinal microbiota influences health of the host and is a common application for synbiotics. Here Clostridium butyricum (C. butyricum, C.B) combined with corn bran (C.B + Bran) was taken as the… read more here.
Keywords: clostridium butyricum; corn; bran; corn bran ... See more keywords
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Sign Up to like & getrecommendations! Published in 2020 at "Fermentation"
DOI: 10.3390/fermentation6040106
Abstract: Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting… read more here.
Keywords: quality; fermented foods; role quality; fermentation role ... See more keywords
pH-Mediated Antibacterial Dyeing of Cotton with Prodigiosins Nanomicelles Produced by Microbial Fermentation
Sign Up to like & getrecommendations! Published in 2017 at "Polymers"
DOI: 10.3390/polym9100468
Abstract: This study developed a novel pH-mediated antimicrobial dyeing process of cotton with prodigiosins nanomicelles produced by microbial fermentation. The average diameter of the pigment nanomicelles was 223.8 nm (range of 92.4–510.2 nm), and the pigment… read more here.
Keywords: cotton prodigiosins; prodigiosins nanomicelles; produced microbial; microbial fermentation ... See more keywords