Relevant bibliographies by topics / Fermentation activity

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Fermentation activity'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Fermentation activity"

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Sica, Jacopo, Chiara Vendramini, Chiara Nadai, et al. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation." PLOS ONE 19, no. 4 (2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.

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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics
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Yaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh, and Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati." PeerJ 4 (March 10, 2016): e1751. http://dx.doi.org/10.7717/peerj.1751.

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Background.Not all yeast alcohol dehydrogenase 2 (ADH2) are repressed by glucose, as reported inSaccharomyces cerevisiae.Pichia stipitisADH2 is regulated by oxygen instead of glucose, whereasKluyveromyces marxianusADH2 is regulated by neither glucose nor ethanol. For this reason, ADH2 regulation of yeasts may be species dependent, leading to a different type of expression and fermentation efficiency.Lachancea fermentatiis a highly efficient ethanol producer, fast-growing cells and adapted to fermentation-related stresses such as ethanol and organic acid, but the metabolic information regarding
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Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand, and Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture." Processes 10, no. 3 (2022): 535. http://dx.doi.org/10.3390/pr10030535.

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Electro-fermentation is a novel process that consists in coupling a microbial fermentative metabolism with an electrochemical system. In such a process, the electrodes act either as the electron sinks or sources modifying the fermentation balance of a microbial fermentative metabolism and provide new options for the control of microbial activity. A theoretical framework for the analysis and control of fermentations using electro-fermentation is currently lacking. In this paper, we propose a simple electro-fermentation model in which a population of fermentative bacteria switch between two meta
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Barrón-Álvarez, Nayeli, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera, and Francisco Javier Alarcon-Aguilar. "Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia." Beverages 8, no. 3 (2022): 55. http://dx.doi.org/10.3390/beverages8030055.

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Cucurbita ficifolia is an edible plant whose fruits have hypoglycemic, anti-inflammatory, and antioxidant activities. Fermentation might improve these properties. This research aims to perform and characterize its fermentation in native and induced conditions with Lactobacillus plantarum (Lp) and evaluate its antioxidant activity and effect on glycemia. Fresh juice from mature fruits was characterized. One portion of this juice was spontaneously left to ferment (native fermentation), and the other was inoculated with Lp (controlled fermentation). Fermentation was monitored each 8 h by 56 h to
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Greek, E. V. "FERMENTATION ACTIVITY OF LACTOSE-FERMENTATION YEAST." Biotechnologia Acta 6, no. 2 (2013): 92–96. http://dx.doi.org/10.15407/biotech6.02.092.

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Zubaidah, Elok, Mentari S. Arum, Tri D. Widyaningsih, and Aldila P. Rahayu. "Sauerkraut with the Addition of Lactobacillus casei: Effects of Salt and Sugar Concentrations on Fermentation and Antioxidant Activity." Current Nutrition & Food Science 16, no. 8 (2020): 1265–69. http://dx.doi.org/10.2174/1573401316666200217112642.

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Background: Spontaneous fermentations have several disadvantages, and additions of lactic acid bacteria can improve sauerkraut fermentations and quality. Salt and sugar concentrations are important factors in sauerkraut fermentations, and the growth and activity of lactic acid bacteria can affect antioxidant activity of sauerkrauts. Objective: This study developed sauerkrauts with the addition of Lactobacillus casei and investigated how salt and sugar concentrations affected their fermentation and antioxidant activity. Methods: A fresh cabbage was washed and cut, before salt (1.0%; 1.5% and 2.
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Freimüller Leischtfeld, Susette, Alexander Hämmerli, Armin Lehmann, et al. "Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation." Applied Microbiology 5, no. 2 (2025): 43. https://doi.org/10.3390/applmicrobiol5020043.

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During cocoa bean fermentation, yeasts, particularly those with pectinolytic activity, contribute to pulp degradation, facilitating and accelerating fermentation. This study aimed to identify and evaluate pectinolytic yeast strains for their suitability as starter cultures in cocoa bean fermentation. A high-throughput screening of 1139 yeasts previously isolated from cocoa bean fermentations identified three strains of Wickerhamomyces pijperi with strong pectinolytic activity. These strains also reduced the viscosity of a pectin-enriched cocoa pulp simulation medium (mCPSMpc) from 23.06 ± 0.11
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Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation
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Abd Ghani, A., M. Abdul Manan, D. L. Abd Razak, et al. "Exploring alcoholic and acetic fermentations of Ceri Terengganu (Lepisanthes fruticosa): physicochemical and bioactive compound changes." Food Research 9, no. 2 (2025): 141–51. https://doi.org/10.26656/fr.2017.9(2).327.

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Ceri Terengganu (Lepisanthes fruticosa), an underutilized exotic fruit native to Malaysia, has been overlooked due to limited cultivation and low economic value. This study aimed to highlight the potential of Ceri Terengganu by exploring its alcoholic fermentation using Saccharomyces cerevisiae and its acetic fermentation using Acetobacter aceti. The feasibility of using Ceri Terengganu as a substrate in both fermentations was examined, along with the physicochemical, antioxidant activity, and bioactive compound changes during the fermentation process. During alcoholic fermentation, yeast coun
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Figueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade, and Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO." ENERGIA NA AGRICULTURA 36, no. 1 (2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.

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QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1 1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. ricardo.figueira@unesp.br; lucasouros@hotmail.com; isapenteriche@hotmail.com; thalialda@hotmail.com; waldemar.venturini@unesp.br RESUMO: A levedura alcoólica apresenta me
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Dissertations / Theses on the topic "Fermentation activity"

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McCafferty, Calum A. "Limit dextrinase activity during malting, mashing and distillery fermentation." Thesis, Heriot-Watt University, 2001. http://hdl.handle.net/10399/474.

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Sutherland, Catherine M. "A genetic strategy to reduce sulfite reductase activity in Saccharomyces cerevisiae /." Title page, contents and summary only, 2000. http://web4.library.adelaide.edu.au/theses/09APSP/09apsps966.pdf.

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Kim, Jiyoung. "The impact of physical activity and resistant starch on gut fermentation." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32841.

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Master of Science<br>Department of Human Nutrition<br>Mark D. Haub<br>Purpose: Physical activity (PA) and resistant starch (RS) beneficially affect metabolic health. However, their combined effects on gut health are poorly understood. The purpose of this thesis was to investigate the combined effects of PA and RS via breath hydrogen production and blood glucose responses and directly learn about the research process. Methods: Twenty subjects with no reported symptoms of metabolic diseases participated in this thesis project. Subjects wore accelerometers to determine PA status, and were then st
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Kiss, Robert D. (Robert David). "Metabolic activity control of the L-lysine fermentation by restrained growth fed-batch strategies." Thesis, Massachusetts Institute of Technology, 1992. http://hdl.handle.net/1721.1/13225.

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Metzler-Zebeli, Barbara Ulrike. "Effects of fermentable carbohydrates and dietary P supply on bacterial P incorporation, activity and composition in the gastrointestinal tract of pigs." Göttingen Cuvillier, 2007. http://d-nb.info/987235745/04.

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Xu, Deshun. "Syngas Impurity Effects on Cell Growth, Enzymatic Activities and Ethanol Production via Fermentation." BYU ScholarsArchive, 2012. https://scholarsarchive.byu.edu/etd/3280.

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A syngas compositional database with focus on trace impurities was established. For this work, ammonia (NH3) and benzene (C6H6) effects on cell growth, enzymatic activities of hydrogenase and alcohol dehydrogenase (ADH), and product formation were studied. NH3, after entering media, will be converted rapidly to NH4+, which will raise the total osmolarity of the media. NH3, as a common nutrient for the cell growth, is not the real culprit for cell growth inhibition. In essence, it is the high osmolarity resulting from the accumulation of NH4+ in the media which disrupts the normal regulation of
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Gutiérrez, Linares Alicia. "Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production)." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/30774.

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La carencia de nitrógeno es uno de los principales problemas encontrados en la elaboración del vino, especialmente relacionados con fermentaciones lentas e incompletas. En condiciones de vinificación, bajos niveles iniciales de nitrógeno limitan el crecimiento y la producción de biomasa, provocando una baja tasa de fermentación. Los compuestos nitrogenados presentes en el mosto también influyen en la producción de metabolitos volátiles y no volátiles que son los que regulan el perfil sensorial y la calidad del vino. Actualmente, el método más común utilizado para tratar carencias de
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Wamatu, Jane N. Ambuku. "Effects of condensed and hydrolysable tannins on polypeptide degradation of various protein sources and microbial protease activity in vitro." Beuren Stuttgart Grauer, 2007. http://d-nb.info/989951545/04.

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Belkacem, Nesrine. "Distribution des moisissures post-récolte et action antifongique des bactéries lactiques isolées du blé dur en Tunisie." Thesis, Aix-Marseille, 2013. http://www.theses.fr/2013AIXM4350.

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Au cours du stockage et sous de mauvaises conditions de conservation, les grains de blé peuvent subir diverses altérations causées par le développement fongique. Les moisissures peuvent produire des toxines pouvant avoir un impact sur la santé du consommateur. L’évaluation de la diversité fongique sur blé de stockage produit localement dans les régions céréalières du Nord de la Tunisie durant deux années successives (2010-2011 et 2011-2012) a montré une dominance du genre Alternaria. L’étude de la cinétique d’évolution de cette mycoflore au cours du stockage s’est caractérisée par un profil pa
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Racine, Kathryn Claire. "Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa." Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.

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Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product with specific desirable sensory attributes. It is well established that these processing steps, specifically fermentation and roasting, result in dramatic degradation of cocoa's native flavanols, but it is possible that these processing steps may generate compounds with novel activities, potentially p
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Book chapters on the topic "Fermentation activity"

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Rodrigues, Denise C. G. A., Silvio S. Da Silva, J. B. Almeida E Silva, and Michele Vitolo. "Xylose Reductase Activity of Candida guilliermondii During Xylitol Production by Fed-Batch Fermentation." In Biotechnology for Fuels and Chemicals. Humana Press, 2002. http://dx.doi.org/10.1007/978-1-4612-0119-9_71.

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Ibarra-Cantún, Diego, María Elena Ramos-Cassellis, and Marco Antonio Marín-Castro. "Secondary Metabolites and Antioxidant Activity of the Solid-State Fermentation in Fruit Waste/Bagasse." In Sustainable Development and Biodiversity. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-8774-8_15.

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Yamashita, Junko, Hua-Ming Chen, Takako Naganuma, Tomohisa Ogawa, and Koji Muramoto. "Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans." In ACS Symposium Series. American Chemical Society, 2010. http://dx.doi.org/10.1021/bk-2010-1059.ch010.

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Sikdar, Debosmita, Ivy Kanungo, and Dipanwita Das. "Microbial Enzymes: A Summary Focusing on Biotechnology Prospective for Combating Industrial Pollutants." In Proceedings of the Conference BioSangam 2022: Emerging Trends in Biotechnology (BIOSANGAM 2022). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-020-6_8.

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AbstractEnvironmental issues are growing at an alarming rate and addressing the same is the need of the hour. Hazardous industrial pollutants and discharges are adding to the misery. Therefore, new ideas and technologies are being created and adopted to deal with ever increasing conservational troubles. Due to the burning issue of environmental pollution rising daily, a paradigm shift towards more sustainable and greener has to be pondered on. Microbial enzymes are such versatile, useful and beneficial weapons those can be exploited to combat the above-mentioned issues. In this aspect various
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Martgrita, Merry Meryam, Roga Florida Kembaren, Adelina Manurung, Herti Novalia Hutapea, and Theodora Mega Putri Lumbangaol. "Activity Enhancement of Antioxidant Contained in Sugar Palm Fruit (Arenga pinnata Merr) Through Solid State Fermentation by Aspergillus oryzae." In Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-062-6_22.

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Martgrita, Merry Meryam, Nehemia Roito Hutajulu, Hanna Gretty Manik, and Adelina Manurung. "Study of the Potential Use of Fermentation Methods to Increase Antioxidant and Antibacterial Activity of Fruit Peels: A Review." In Proceedings of the Conference on Natural Resources and Life Sciences 2022 (NRLS-BIO 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-322-1_6.

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Gao, Qiang, Min Zhang, James D. McMillan, and Dhinakar S. Kompala. "Characterization of Heterologous and Native Enzyme Activity Profiles in Metabolically Engineered Zymomonas Mobilis Strains During Batch Fermentation of Glucose and Xylose Mixtures." In Biotechnology for Fuels and Chemicals. Humana Press, 2002. http://dx.doi.org/10.1007/978-1-4612-0119-9_28.

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Jannah, Akyunul, Anik Maunatin, and Aisyah Ainur Rachma. "Effect of Fermentation Time on Antibacterial Activity of Fermented Red Rice Bran by Rhizopus oryzae in Inhibiting Staphylococcus aureus and Escherichia coli." In Proceedings of the 12th International Conference on Green Technology (ICGT 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-148-7_19.

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Trchounian, Karen, and Armen Trchounian. "H2 Producing Activity by Escherichia Coli During Mixed Carbon Fermentation at Slightly Alkaline and Acidic pHs: Novel Functions of Hydrogenase 4 (hyf) and Hydrogenase 2 (hyb)." In Black Sea Energy Resource Development and Hydrogen Energy Problems. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-6152-0_13.

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Stutzenberger, Fred. "Regulation of Cellulolytic Activity." In Annual Reports on Fermentation Processes. Elsevier, 1985. http://dx.doi.org/10.1016/b978-0-12-040308-0.50010-0.

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Conference papers on the topic "Fermentation activity"

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Baird, Crawford, Dora Ogles, and Brett R. Baldwin. "Molecular Microbiological Methods to Investigate Microbial Influenced Corrosion in Fully Integrated Kraft Pulp and Paper Mills." In CORROSION 2016. NACE International, 2016. https://doi.org/10.5006/c2016-07278.

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Abstract MIC often contributes to corrosion in paper mills despite the seemingly inhospitable conditions for microbial growth. Molecular microbiological methods most notably quantitative polymerase chain reaction (qPCR) were employed to examine MIC at three paper mills with unique operations and construction materials. Despite raw water treatment, qPCR quantification of total bacteria and specific MIC associated microbial groups revealed growth of substantial and diverse microbial populations which had not been identified with cultivation based methods. Moreover, qPCR quantification of several
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Kikuchi, Yasushi, Kenji Tohmoto, Masayoshi Ozawa, Tsuyoshi Kanamaru, and Takeshi Sakane. "Microbiologically Influenced Corrosion of Copper in Ground Water." In CORROSION 1999. NACE International, 1999. https://doi.org/10.5006/c1999-99170.

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Abstract Microbiologically Influenced Corrosion (MIC) was suspected in the corrosion failure of heat exchanger copper piping, carrying groundwater. Laboratory simulation studies were planned to find out the mechanism of corrosion. Ground water from the same plant was transferred to the laboratory aseptically and used for the experiment. Bacteria in the test solution were activated by the addition of low concentration of nutrients. Both welded and non welded Cu samples were exposed to the test solution. After 2 weeks, a lot of corrosion sites were observed on the surface in the form of pitting.
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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two
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Shi, Wei, Paul Evans, Gabrielle Scheffer, and Casey Hubert. "Novel Application of Nitrate as H2S Control Strategy in Permian Basin Produced Water Storage Ponds." In CONFERENCE 2023. AMPP, 2023. https://doi.org/10.5006/c2023-18968.

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Abstract Produced water (PW) ponds are important facilities for supporting hydraulic fracturing in the Permian Basin. The control of H2S in these facilities is critical to safe and reliable frac and production operations. Effective microbial control strategies are required to mitigate sulfate-reducing bacteria (SRB) activity and fouling of production facilities with iron sulfide. Next generation sequencing (NGS) DNA analyses of Delaware Basin produced water (PW) samples highlighted a bacterial consortium dominated by putative halophilic fermentative and sulfate-reducing bacteria such as Halana
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Cheng, Jun, Junhu Zhou, Binfei Xie, Lin Xie, Jianzhong Liu, and Kefa Cen. "Biohydrogen Production From Food Waste by Anaerobic Fermentation." In ASME 2005 Power Conference. ASMEDC, 2005. http://dx.doi.org/10.1115/pwr2005-50334.

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The biohydrogen production from food wastes by anaerobic fermentation of digested sludge is studied. It is found by gas chromatography analysis that the volumetric ratios of H2 to CO2 in the biogases derived from rice, potato, lean meat and fat are respectively 0.77, 0.82, 0.93 and 0.82. The yield of methane is quite little, because the methane-producing activity is restrained and the hydrogen-producing activity is simultaneously kept when the digested sludge is preheated in the boiling water. Ethanol (0.43%) is the highest volatile fatty acid in the fermentation solution derived from lean mea
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Raihan, Mohammad Karamchand, Ahmad Alhomodi, Mark Berhow, William Gibbons, and Bishnu Karki. "Effects of Fungal Fermentation on Cellulase Activity Along with the Solubility and Protein Yield on Different Economically Important Substrates." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kpco6765.

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Plant-based agricultural residues are readily available. However, due to the presence of several undesirable plant components such as high starch content, low protein yield, phytic acid, saponins, phenolics, etc., these feedstocks need to be processed prior to their end use1. Fermentation technology has been successful in bringing some of these feedstocks to the animal feed and human food markets by improving the nutritional composition through microbial metabolic activity2. Submerged state fermentation (SMF) is an effective way of controlling fermentation parameters (pH, temperature, agitatio
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Maia, Natalia, Rachel Rigotti, Renata Silva, et al. "Nisin Activity Against Contaminant Bacteria Isolated From Bioethanol Fermentation Tanks." In XII Latin American Congress on Food Microbiology and Hygiene. Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-339.

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Grujović, Mirjana Ž., Katarina G. Marković, Teresa Semedo-Lemsaddek, and Jelena M. Mašković. "CHEMICAL CHARACTERISTICS AND FUNCTIONAL CONTRIBUTIONS OF ENTEROCOCCUS SPP. ISOLATED FROM RAW GOAT CHEESE: METABOLITE PRODUCTION AND ENZYMATIC ACTIVITY." In 3rd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy in Čačak, 2025. https://doi.org/10.46793/sbt30.65gm.

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This study investigated the enzymatic activity and metabolite production potential of autochthonous Enterococcus strains. The isolates demonstrated extracellular proteinase activity, curd formation, acidification ability, and diacetyl production, highlighting their potential role in cheese fermentation. Additionally, some strains produced bacteriocins, inhibiting the growth of indicator bacteria, suggesting their possible application in food preservation. These findings contribute to understanding the technological potential of Enterococcus in dairy fermentation and its implications for food s
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Alhomodi, Ahmad, William Gibbons, and Bishnu Karki. "Variation in Cellulase Production During Solid and Submerged State Fermentation of Raw and Processed Canola Meal by Aureobasidium Pullulans, Neurospora Crassa, and Trichoderma Reesei." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mrzb5147.

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Justification: Canola meal (CM) is a protein rich co-product of canola oil extraction process, and its use is restricted to animal diet due to the presence of high fibers and antinutritional factors (ANFs) such as glucosinolates and phytic acids. As attempts to provide canola meal with low ANFs and fibers, traditional sprouting process of canola seed followed by sprout defatting and mild washing water pretreatment of hexane extracted CM were applied. The obtained canola sprout meal (CSM) and washed hexane extracted canola meal (WHECM) along with raw hexane extracted canola meal (HECM) underwen
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Keke, Anete, та Ingmars Cinkmanis. "α-amylase activity in freeze-dried and spray-dried honey". У Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.017.

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Honey is a naturally supersaturated sugar solution, which tends to crystallize. The crystallization of honey can lead to unwanted fermentation that can have a negative impact to honey quality. The production of honey powder could be an alternative method to prevent honey from fermentation. Honey powder could be used as alternative substitute to liquid honey that would allow to use this product more widely in the food industry. α-amylase activity is one of the most important parameters to evaluate the quality of honey. The aim of this study was to investigate the effect of freeze-drying and spr
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Reports on the topic "Fermentation activity"

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Mejía, Cindy, Johana Sanabria, Ginna Quiroga, Erika Grijalba, and Martha Goméz. Effect of substrate composition and drying process on Metarhizium rileyi Nm017’s conidia quality for control of Helicoverpa zea. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2019. http://dx.doi.org/10.21930/agrosavia.poster.2019.13.

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The drying process is an important step during the production process of biopesticides. Nonetheless, this process causes a stress condition associated to loss of water; resulting a decrease of enzymatic activity, viability, and virulence in case of entomopathogenic fungi. Thus, suitable conditions must be implemented through the entire process to improve desiccation tolerance and keep stable cells. Therefore, the aim of this work was to evaluate several medium compositions in solid-state fermentation (T1, T2, T3, T4, and T5), and determine the e ect on viability, induction of enzymatic activit
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Thongchul, Nuttha. Development of itaconic acid production technology for bioplastic using immobilized Aspergillus terreus on natural fiber in the static bed bioreactor. Chulalongkorn University, 2015. https://doi.org/10.58837/chula.res.2015.99.

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Aspergillus terreus was reported as the promising fungal strain for itaconic acid; however, the commercial production suffers from the low yield. Low production yield was claimed as the result of completing TCA cycle towards biomass synthesis while under limiting phosphate and nitrogen, TCA cycle was somewhat shunted and consequently the metabolite fluxes move towards itaconic acid production route. By regulating enzymes in TCA cycle, it is believed that itaconic acid production can be improved. One of the key responsible enzymes involved in itaconic acid production was triggered in this study
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Rahimipour, Shai, and David Donovan. Renewable, long-term, antimicrobial surface treatments through dopamine-mediated binding of peptidoglycan hydrolases. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7597930.bard.

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There is a need for renewable antimicrobial surface treatments that are semi- permanent, can eradicate both biofilms and planktonic pathogens over long periods of time and that do not select for resistant strains. This proposal describes a dopamine binding technology that is inexpensive, bio-friendly, non-toxic, and uses straight-forward commercially available products. The antimicrobial agents are peptidoglycanhydrolase enzymes that are non-toxic and highly refractory to resistance development. The goal of this project is to create a treatment that will be applicable to a wide variety of surf
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Weinberg, Zwi G., Richard E. Muck, Nathan Gollop, Gilad Ashbell, Paul J. Weimer, and Limin Kung, Jr. effect of lactic acid bacteria silage inoculants on the ruminal ecosystem, fiber digestibility and animal performance. United States Department of Agriculture, 2003. http://dx.doi.org/10.32747/2003.7587222.bard.

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The overall objective of the whole research was to elucidate the mechanisms by which LAB silage inoculants enhance ruminant performance. The results generated will permit the development of better silage inoculants that maximize both silage preservation and animal performance. For this one-year BARD feasibility study, the objectives were to: 1. determine whether lactic acid bacteria (LAB) used in inoculants for silage can survive in rumen fluid (RF) 2.select the inoculants that survived best, and 3. test whether LAB silage inoculants produce bacteriocins-like substances. The most promising str
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Apel, William, Brent Peyton, Robin Gerlach, and Brady Lee. Mobility of Source Zone Heavy Metals and Radionuclides: The Mixed Roles of Fermentative Activity on Fate and Transport of U and Cr. Office of Scientific and Technical Information (OSTI), 2006. http://dx.doi.org/10.2172/896299.

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Gerlach, Robin, Brent M. Peyton, and William A. Apel. FINAL REPORT Mobility of Source Zone Heavy Metals and Radionuclides: The Mixed Roles of Fermentative Activity on Fate and Transport of U and Cr Grant # DE-FG02-06ER64206 A Collaborative Research Project between Montana State University and the Idaho National Laboratory. Office of Scientific and Technical Information (OSTI), 2014. http://dx.doi.org/10.2172/1116700.

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