Fermentation, Vol. 10, Pages 112: Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by Bacillus amyloliquefaciens from Daqu
MDPI » Fermentation
by Xun Liu, Weijie Yang, Hongyi Gu, Ayaz Ali Bughio, Jun Liu
1d ago
Fermentation, Vol. 10, Pages 112: Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by Bacillus amyloliquefaciens from Daqu Fermentation doi: 10.3390/fermentation10020112 Authors: Xun Liu Weijie Yang Hongyi Gu Ayaz Ali Bughio Jun Liu 2,3,5-trimethylpyrazine (TMP), as a volatile heterocyclic nitrogen compound, has a wide range of applications. To explore an efficient and environmentally friendly way to produce TMP, Bacillus strains were isolated from Daqu using traditional separation and purification methods. The fermentation products were detected by gas chromatograp ..read more
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Fermentation, Vol. 10, Pages 113: The Potential Use of Pseudomonas stutzeri as a Biocatalyst for the Removal of Heavy Metals and the Generation of Bioelectricity
MDPI » Fermentation
by Rojas-Flores Segundo, Magaly De La Cruz-Noriega, Luis Cabanillas-Chirinos, Nélida Milly Otiniano, Nancy Soto-Deza, Walter Rojas-Villacorta, Mayra De La Cruz-Cerquin
1d ago
Fermentation, Vol. 10, Pages 113: The Potential Use of Pseudomonas stutzeri as a Biocatalyst for the Removal of Heavy Metals and the Generation of Bioelectricity Fermentation doi: 10.3390/fermentation10020113 Authors: Rojas-Flores Segundo Magaly De La Cruz-Noriega Luis Cabanillas-Chirinos Nélida Milly Otiniano Nancy Soto-Deza Walter Rojas-Villacorta Mayra De La Cruz-Cerquin Currently, industry in all its forms is vital for the human population because it provides the services and goods necessary to live. However, this process also pollutes soils and rivers. This research provides an environmen ..read more
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Fermentation, Vol. 10, Pages 111: Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper
MDPI » Fermentation
by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng, Huachang Wu
3d ago
Fermentation, Vol. 10, Pages 111: Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper Fermentation doi: 10.3390/fermentation10020111 Authors: Yiling Xiong Chenglin Zhu Baozhu Wu Tianyang Wang Lian Yang Ju Guan Yuwen Yi Jing Deng Huachang Wu Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor p ..read more
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Fermentation, Vol. 10, Pages 109: Enhanced Succinic Acid Production and Electronic Utilization Efficiency by Actinobacillus succinogenes 130Z in an ORP-Controlled Microbial Electrolysis Cell System
MDPI » Fermentation
by Jieyi Peng, Shuo Zhao, Ying Li, Zhen Wang, Li Chen
3d ago
Fermentation, Vol. 10, Pages 109: Enhanced Succinic Acid Production and Electronic Utilization Efficiency by Actinobacillus succinogenes 130Z in an ORP-Controlled Microbial Electrolysis Cell System Fermentation doi: 10.3390/fermentation10020109 Authors: Jieyi Peng Shuo Zhao Ying Li Zhen Wang Li Chen Microbial electrochemical systems have shown great value as a means of enhancing the efficiency of fermentation reactions, but at present, there is no reliable means to balance the extracellular electron supply and corresponding intracellular demands in these systems. The current work describes the ..read more
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Fermentation, Vol. 10, Pages 108: Prokaryote Composition and Structure of Rumen Fluid before and after In Vitro Rumen Fermentation
MDPI » Fermentation
by Rajan Dhakal, André Luis Alves Neves, Rumakanta Sapkota, Prabhat Khanal, Hanne Helene Hansen
3d ago
Fermentation, Vol. 10, Pages 108: Prokaryote Composition and Structure of Rumen Fluid before and after In Vitro Rumen Fermentation Fermentation doi: 10.3390/fermentation10020108 Authors: Rajan Dhakal André Luis Alves Neves Rumakanta Sapkota Prabhat Khanal Hanne Helene Hansen Background: This study aimed to investigate the impact of in vitro rumen fermentation (IVRF) on the microbiome structure and composition of rumen fluid before and after fermentation assays. Methods and Results: Six separate fermentation batches were run for 48 h using maize silage as the basal feed. Rumen fluid samples wer ..read more
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Fermentation, Vol. 10, Pages 107: The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal
MDPI » Fermentation
by Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga, Damian Józefiak
1w ago
Fermentation, Vol. 10, Pages 107: The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal Fermentation doi: 10.3390/fermentation10020107 Authors: Małgorzata Kasprowicz-Potocka Anita Zaworska-Zakrzewska Dagmara Łodyga Damian Józefiak Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM was fermented for 24 h at 25 °C with eight c ..read more
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Fermentation, Vol. 10, Pages 106: Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market
MDPI » Fermentation
by Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Juliana Cardoso, Gilberto Vinícius de Melo Pereira, Luciana Porto de Souza Vandenberghe, Maria Clara Manzoki, Ranga Rao Ambati, Gokare Aswathanarayana Ravishankar, Júlio Cesar de Carvalho
1w ago
Fermentation, Vol. 10, Pages 106: Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market Fermentation doi: 10.3390/fermentation10020106 Authors: Hissashi Iwamoto Carlos Ricardo Soccol Denisse Tatiana Molina-Aulestia Juliana Cardoso Gilberto Vinícius de Melo Pereira Luciana Porto de Souza Vandenberghe Maria Clara Manzoki Ranga Rao Ambati Gokare Aswathanarayana Ravishankar Júlio Cesar de Carvalho Lutein, a yellow xanthophyll carotenoid, is increasingly recognized for its nutraceutical benefits, particularly in protecting the retina’s ..read more
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Fermentation, Vol. 10, Pages 105: Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution
MDPI » Fermentation
by Paola Hernández-Carranza, Bricia A. Mendoza-Gutiérrez, Karen H. Estévez-Sánchez, Carolina Ramírez-López, Silvia del C. Beristain-Bauza, Sandra V. Avila-Reyes, Irving I. Ruíz-López, Carlos E. Ochoa-Velasco
1w ago
Fermentation, Vol. 10, Pages 105: Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution Fermentation doi: 10.3390/fermentation10020105 Authors: Paola Hernández-Carranza Bricia A. Mendoza-Gutiérrez Karen H. Estévez-Sánchez Carolina Ramírez-López Silvia del C. Beristain-Bauza Sandra V. Avila-Reyes Irving I. Ruíz-López Carlos E. Ochoa-Velasco This study aimed to develop bioactive bi-layer edible films based on starch (primary layer) and LAB-fermented whey and/or mango pulp powder solutions (secondary layer). Bioactive bi-layer ..read more
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Fermentation, Vol. 10, Pages 102: Mixotrophic Syngas Conversion Enables the Production of meso-2,3-butanediol with Clostridium autoethanogenum
MDPI » Fermentation
by Anne Oppelt, Anton Rückel, Markus Rupp, Dirk Weuster-Botz
1w ago
Fermentation, Vol. 10, Pages 102: Mixotrophic Syngas Conversion Enables the Production of meso-2,3-butanediol with Clostridium autoethanogenum Fermentation doi: 10.3390/fermentation10020102 Authors: Anne Oppelt Anton Rückel Markus Rupp Dirk Weuster-Botz Providing simultaneously autotrophic and heterotrophic carbon sources is a promising strategy to overcome the limits of autotrophic syngas fermentations. D-xylose and L-arabinose are particularly interesting as they can be obtained by the hydrolysis of lignocellulosic biomass. The individual conversion of varying initial concentrations ..read more
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Fermentation, Vol. 10, Pages 103: Enhancing Pullulan Production in Aureobasidium pullulans through UV Mutagenesis Breeding and High-Throughput Screening System
MDPI » Fermentation
by Shuyue Zhang, Zhe Feng, Qingming Zeng, Junhao Zeng, Huijing Liu, Pan Deng, Shangyu Li, Nan Li, Junqing Wang
1w ago
Fermentation, Vol. 10, Pages 103: Enhancing Pullulan Production in Aureobasidium pullulans through UV Mutagenesis Breeding and High-Throughput Screening System Fermentation doi: 10.3390/fermentation10020103 Authors: Shuyue Zhang Zhe Feng Qingming Zeng Junhao Zeng Huijing Liu Pan Deng Shangyu Li Nan Li Junqing Wang This study addresses the production enhancement of pullulan, an extracellular polysaccharide with various applications. Pullulan is primarily produced by Aureobasidium pullulans (A. pullulans), and genetic modification is commonly used to increase its yield. However, there is a need ..read more
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