Enzymatic saccharification of banana peel and sequential fermentation of the reducing sugars to produce lactic acid
Sign Up to like & getrecommendations! Published in 2019 at "Bioprocess and Biosystems Engineering"
DOI: 10.1007/s00449-019-02237-z
Abstract: An integral bioprocess to produce lactic acid (LA) from banana peel (BP) was studied. Oxidases produced by Trametes versicolor and hydrolases produced by A spergillus flavipes and Aspergillus niger saccharified BP at optimal conditions: 230 rpm,… read more here.
Keywords: reducing sugars; sequential fermentation; banana peel; produce lactic ... See more keywords
Utilization of bamboo biomass as a biofuels feedstocks: Process optimization with yeast immobilization and the sequential fermentation of glucose and xylose
Sign Up to like & getrecommendations! Published in 2022 at "Fuel"
DOI: 10.1016/j.fuel.2021.121892
Abstract: Abstract Tropicalization of temperate climate zones due to global warming causes the destruction of ecosystems because it encourages the spread of invasive plant species such as bamboo. These species are usually removed from the affected… read more here.
Keywords: bamboo; sequential fermentation; glucose xylose; fermentation ... See more keywords
Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine
Sign Up to like & getrecommendations! Published in 2021 at "OENO One"
DOI: 10.20870/oeno-one.2021.55.2.3859
Abstract: This work aimed to analyse the effect of non-Saccharomyces yeasts on the volatile composition, aromatic profile and sensory properties of wine made from autochthonous Serbian grape variety Prokupac (Vitis vinifera). Fermentation was performed with two… read more here.
Keywords: non saccharomyces; sequential fermentation; profile; wine ... See more keywords
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02175
Abstract: Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and… read more here.
Keywords: nitrogen; non saccharomyces; sequential fermentation; volatile compounds ... See more keywords
Use of a Sequential Fermentation Method for the Production of Aspergillus tamarii URM4634 Protease and a Kinetic/Thermodynamic Study of the Enzyme
Sign Up to like & getrecommendations! Published in 2021 at "Catalysts"
DOI: 10.3390/catal11080963
Abstract: Microbial proteases are commonly produced by submerged (SmF) or solid-state fermentation (SSF), whose combination results in an unconventional method, called sequential fermentation (SF), which has already been used only to produce cellulolytic enzymes. In this… read more here.
Keywords: protease; sequential fermentation; study; method ... See more keywords
Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12091912
Abstract: In this study, the effects of sequential fermentation of Lachancea thermotolerans/S. cerevisiae on the production of Plavac Mali wines were investigated in comparison with the commonly used inoculation of the commercial Saccharomyces cerevisiae strain and… read more here.
Keywords: sequential fermentation; fermentation; lachancea thermotolerans; thermotolerans cerevisiae ... See more keywords