Current challenges facing one-step production of l-ascorbic acid.
Sign Up to like & getrecommendations! Published in 2018 at "Biotechnology advances"
DOI: 10.1016/j.biotechadv.2018.07.006
Abstract: l-ascorbic acid (L-AA, vitamin C) is an essential vitamin that is widely used as a nutrient or medicine in the pharmaceuticals, cosmetics, food, beverage and feed additive industries, and accounts for the largest share of… read more here.
Keywords: production; step; ascorbic acid; step fermentation ... See more keywords
Chitin extraction from shrimp (Litopenaeus vannamei) shells by successive two-step fermentation with Lactobacillus rhamnoides and Bacillus amyloliquefaciens.
Sign Up to like & getrecommendations! Published in 2020 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2020.01.124
Abstract: Chitin was extracted from shrimp shells powders (SSP) by successive two-step fermentation. The best microorganisms Lactobacillus rhamnoides and Bacillus amyloliquefaciens (BA01) for demineralization (DM) and deproteinization (DP) were obtained and the optimal fermentation conditions for… read more here.
Keywords: lactobacillus rhamnoides; fermentation; two step; step fermentation ... See more keywords
Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox11081425
Abstract: This study investigated the influence of one- and two-step fermentation on bioactive compound production in fermented green tea, i.e., one-step fermented green tea (OFG) and two-step fermented green tea (TFG). One-step fermentation entailed acetic acid… read more here.
Keywords: two step; step; step fermentation; acetic acid ... See more keywords