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Journal articles on the topic 'Fermenting'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Tadesse, Belay Tilahun, Andualem Bahiru Abera, Anteneh Tesfaye Tefera, Diriba Muleta, Zewdu Terefework Alemu, and Gary Wessel. "Molecular Characterization of Fermenting Yeast Species from Fermented Teff Dough during Preparation of Injera Using ITS DNA Sequence." International Journal of Food Science 2019 (July 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/1291863.

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Identification of the yeast responsible for Injera fermentation is important in order to be more consistent and for scale-up of Injera production. In this study, yeast were isolated and identified from fermenting teff dough sample collected from household, hotels, and microenterprises, Addis Ababa. Initially, the yeast obtained from fermenting teff dough of different sources were selected on the basis of their CO2 production potentials. Its DNA sequencing of isolated yeast identified Pichia fermentans, Pichia occidentalis, Candida humilis, Saccharomyces cerevisiae, and Kazachstania bulderi. The association of identified yeast to their sources indicated the presence of Pichia fermentans in fermenting dough samples collected from all sources whereas Kazachstania bulderi, Saccharomyces cerevisiae, and Candida humilis were shown to be present in samples collected from households, hotels, and microenterprises, respectively. The phenotypes and CO2 production potentials of this yeast were also documented. This study has confirmed the presence of different yeast species in the fermentation of teff dough and hinted the complex nature of Injera dough fermentation.

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2

Ash, Caroline. "Fermenting coevolution." Science 369, no. 6505 (August 13, 2020): 784.1–785. http://dx.doi.org/10.1126/science.369.6505.784-a.

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3

Gallagher, James. "Fermenting change." Nature Energy 3, no. 6 (June 2018): 449. http://dx.doi.org/10.1038/s41560-018-0188-y.

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4

Bala, Kumud, Ridhima Wadhwa, and Rachana Bohra. "“ISOLATION AND CHARACTERIZATION OF LACTOSE AND NON- LACTOSE FERMENTING BACTERIA FROM TERTIARY CARE HOSPITAL AND THEIR ANTIMICROBIAL SUSCEPTIBILITY TEST”." Asian Journal of Pharmaceutical and Clinical Research 10, no. 2 (February 1, 2017): 201. http://dx.doi.org/10.22159/ajpcr.2017.v10i2.15186.

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Objective: The purpose of the present study was to identify the fermenting and non-fermenting gram negative bacteria from the tertiary care hospital.Methods: The conventional method of identification by biochemical analysis and antibiotic susceptibility test was performed by Kirby-Bauer disc diffusion method. Furthermore, analysis of microbes was done by Vitek-2.Results: 424strains of lactose fermenting and non-lactose fermenting gram negative bacilli were isolated from 3097 clinical samples. From the total lactose fermenting bacteria Escherichia coli was the predominant isolate accounting for 50.94% specimens, followed by Klebsiella pneumonia 27.59% and Enterobacter 0.47%. From the total non-lactose fermenting gram negative bacilli Acinetobacter baumannii was the predominant isolate accounting for 12.73% specimens followed by Pseudomonas aeroginosa 6.13%, other isolates were Stenotrophomonas maltophilia 1.17% , Burkholderia cepacia 0.94%. In the present study male were more infected than female. The study also showed that lactose fermenting bacteria were more infectious than non lactose-fermenting bacteria and isolates were from urine samples.Conclusion: Both Non-Lactose Fermenting Gram Negative Bacilli and Lactose Fermenting Gram Negative Bacilli were found to be major contaminants, and are important pathogenic bacteria causing wide range of infections in the tertiary care hospital.Keywords: Lactose fermenting gram negative bacteria, Vitek-2, Tertiary Care Hospital, Kirby-Bauer Disc Diffusion, Lactose non-fermenting gram negative bacteria

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5

Nwankwo, Donald, Edith Anadu, and Ralph Usoro. "Cassava-fermenting organisms." MIRCEN Journal of Applied Microbiology and Biotechnology 5, no. 2 (June 1989): 169–79. http://dx.doi.org/10.1007/bf01741840.

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6

Liu, Fenghong, Xianhao Cheng, Jing Miu, Xiaotong Cui, Xiaojuan Gao, and Kun Cheng. "Comparative Study on Antioxidant Capacity of Self-fermenting Enzyme and Commercial Enzyme." E3S Web of Conferences 251 (2021): 02032. http://dx.doi.org/10.1051/e3sconf/202125102032.

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In order to provide consumers with a more reasonable method of using Enzyme, UV-visible spectrophotometry was used to study the antioxidant ability of self-fermenting Enzyme and commercial Enzyme. By measuring the ability of fourteen kinds of self-fermenting Enzyme and three commercial Enzyme to scavenge DPPH free radicals, superoxide anion and hydroxyl radicals and the number of living bacteria, the following conclusions were drawn: (1) Commercial Enzyme has more properties than self-fermenting Enzyme of antioxidant capacity; (2) Compound fruit Enzyme has stronger antioxidant ability than single fruit Enzyme; (3) Self-fermenting Enzyme is not sterilized including more living bacteria; (4) Commercial Enzyme has a higher drinking value than self-fermenting Enzyme.

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7

Kaiser, J. "NIH Overhaul Still Fermenting." Science 309, no. 5740 (September 2, 2005): 1471c. http://dx.doi.org/10.1126/science.309.5740.1471c.

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8

Speers, R. A., and Scott Stokes. "Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer." Journal of the Institute of Brewing 115, no. 2 (2009): 148–50. http://dx.doi.org/10.1002/j.2050-0416.2009.tb00360.x.

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9

Laplace, J. M., J. P. Delgenes, R. Moletta, and J. M. Navarro. "Alcoholic glucose and xylose fermentations by the coculture process: compatibility and typing of associated strains." Canadian Journal of Microbiology 38, no. 7 (July 1, 1992): 654–58. http://dx.doi.org/10.1139/m92-106.

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As part of the simultaneous fermentation of both glucose and xylose to ethanol by a coculture process, compatibilities between xylose-fermenting yeasts and glucose-fermenting species were investigated. Among the Saccharomyces species tested, none inhibited growth of the xylose-fermenting yeasts. By contrast, many xylose-fermenting yeasts, among the 11 tested, exerted an inhibitory effect on growth of the selected Saccharomyces species. Killer character was demonstrated in three strains of Pichia stipitis. Such strains, despite their high fermentative performances, cannot be used to ferment D-xylose in association with the selected Saccharomyces species. From compatibility tests between xylose-fermenting yeasts and Saccharomyces species, pairs of microorganisms suitable for simultaneous xylose and glucose fermentations by coculture are proposed. Strains associated in the coculture process are distinguished by their resistance to mitochondrial inhibitors. The xylose-fermenting yeasts are able to grow on media containing erythromycin (1 g/L) or diuron (50 mg/L), whereas the Saccharomyces species are inhibited by these mitochondrial inhibitors. Key words: killer character, erythromycin resistance, diuron resistance, Pichia stipitis.

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10

McDonough, Patrick L., Sang J. Shin, and Donald H. Lein. "Diagnostic and Public Health Dilemma of Lactose-Fermenting Salmonella enterica Serotype Typhimurium in Cattle in the Northeastern United States." Journal of Clinical Microbiology 38, no. 3 (2000): 1221–26. http://dx.doi.org/10.1128/jcm.38.3.1221-1226.2000.

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The presence of lactose-fermenting Salmonella strains in clinical case materials presented to microbiology laboratories presents problems in detection and identification. Failure to detect these strains also presents a public health problem. The laboratory methods used in detecting lactose-fermenting Salmonella enterica serotype Typhimurium from six outbreaks of salmonellosis in veal calves are described. Each outbreak was caused by a multiply-resistant and lactose-fermenting strain of S. enterica serotype Typhimurium. The use of Levine eosin-methylene blue agar in combination with screening of suspect colonies for C8 esterase enzyme and inoculation of colonies into sulfide-indole-motility medium for hydrogen sulfide production was particularly effective for their detection. A hypothesis for the creation of lactose-fermenting salmonellae in the environment is presented. It is proposed that the environment and husbandry practices of veal-raising barns provide a unique niche in which lactose-fermenting salmonellae may arise.

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11

Wang, De Jing. "Changes of Corn Flour by Different Treatments." Advanced Materials Research 554-556 (July 2012): 1017–20. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1017.

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The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.

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12

SEMANCHEK, JEFFREY J., and DAVID A. GOLDEN. "Survival of Escherichia coli O157:H7 during Fermentation of Apple Cider." Journal of Food Protection 59, no. 12 (December 1, 1996): 1256–59. http://dx.doi.org/10.4315/0362-028x-59.12.1256.

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Survival of Escherichia coli O157:H7 in fermenting and nonfermenting fresh apple cider was determined. Populations of E. coli O157:H7 were reduced from 6.4 log CFU/ml to undetectable levels (detection limit of 0.5 log CFU/ml) in fermenting cider after 3 days at 20°C and from 6.5 log CFU/ml to 2.9 log CFU/m1 after 10 days at 20°C in nonfermenting cider. After 1 day of incubation, recovery of E. coli O157:H7 from fermenting and nonfermenting cider was statistically (P < 0.01) lower on sorbitol MacConkey agar than on tryptone soya agar supplemented with cycloheximide. These results suggest that substantial portions of the surviving E. coli O157:H7 populations were sublethally injured by cider components (i.e., acid and ethanol). The pH of fermenting cider was not significantly different (P > 0.05) from that of nonfermenting cider throughout the 10-day test period. Final ethanol concentrations in fermenting cider reached 6.01% (vol/vol) after 10 days at 20°C. Inactivation of E. coli O157:H7 in fermenting cider is attributed to the combined effects of pH and ethanol. Results of this study indicate that E. coli O157:H7 is capable of survival in fresh apple cider at 20°C, while alcoholic fermentation of fresh cider is an effective means of destroying this pathogen.

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13

Aleshukina, Anna V., Elena V. Goloshva, and Tatyana I. Tverdokhlebova. "Investigation of the Effect of Disinfectants on Biofilm Forming Non-Fermenting Bacteria." UNIVERSITY NEWS. NORTH-CAUCASIAN REGION. NATURAL SCIENCES SERIES, no. 1 (205) (March 31, 2020): 89–94. http://dx.doi.org/10.18522/1026-2237-2020-1-89-94.

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The relevance of this study is determined by the wide prevalence in medical practice of biofilm infections caused, in particular, non-fermenting gram-negative bacteria with increased resistance to antibiotics and disinfectants. The aim of this study was to study the effect of disinfectants on biofilm formation of non-fermenting bacteria and to assess the possibility of using a mass spectrometric method to optimize the selection of disinfectants that affect the process of biofilm formation in non-fermenting bacteria. Results and conclusions. The drugs of choice for the reliable elimination of non-fermenting bacteria was hydro-gen peroxide and Ultradon, which microbially effect close to 100 %. The used solutions of disinfectants showed the same effect on the ability of non-fermenting bacteria to biofilm formation: the use of sublethal concentrations of these disinfectants led to a synchronous decrease in biofilm formation. The advantage of the mass spectrometric method of studying the sensitivity of non-fermenting bacteria to disinfectants is its objectivity, speed and ease of execution. The method gives an economic effect on time, labor and consumables compared to the traditionally used method of serial dilutions and the determination of viable clones of bacteria. Allows to investigate simultaneously sensitivity of cul-tures to different disinfectants on an assessment of denaturation of proteins with the subsequent change of mass spectrometric profiles.

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14

Latif, Mahwish. "Lactose Fermenting Salmonella Paratyphi A: A case report." Journal of Microbiology and Infectious Diseases 4, no. 1 (March 1, 2014): 30–32. http://dx.doi.org/10.5799/ahinjs.02.2014.01.0120.

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15

Gano, Lindsey B., and Manisha Patel. "Fermenting Seizures with Lactate Dehydrogenase." Epilepsy Currents 15, no. 5 (September 2015): 274–76. http://dx.doi.org/10.5698/1535-7511-15.5.274.

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16

MøSrch-Lund, Erna. "THE FERMENTING POWER OF PNEUMOCOCCI." Acta Pathologica Microbiologica Scandinavica 26, no. 5 (August 18, 2009): 709–14. http://dx.doi.org/10.1111/j.1699-0463.1949.tb00772.x.

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17

Chen, Xi. "Fermenting Next Generation Glycosylated Therapeutics." ACS Chemical Biology 6, no. 1 (January 21, 2011): 14–17. http://dx.doi.org/10.1021/cb100375y.

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18

JEFFRIES, T. "Emerging technology for fermenting -xylose." Trends in Biotechnology 3, no. 8 (August 1985): 208–12. http://dx.doi.org/10.1016/0167-7799(85)90048-4.

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19

Dien, Bruce S., Cletus P. Kurtzman, Badal C. Saha, and Rodney J. Bothast. "Screening forl-arabinose fermenting yeasts." Applied Biochemistry and Biotechnology 57-58, no. 1 (March 1996): 233–42. http://dx.doi.org/10.1007/bf02941704.

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20

Hirata, R., L. G. Pacheco, S. C. Soares, L. S. Santos, L. O. Moreira, P. S. Sabbadini, C. S. Santos, A. Miyoshi, V. A. Azevedo, and A. L. Mattos-Guaraldi. "Similarity of rpoB gene sequences of sucrose-fermenting and non-fermenting Corynebacterium diphtheriae strains." Antonie van Leeuwenhoek 99, no. 3 (October 13, 2010): 733–37. http://dx.doi.org/10.1007/s10482-010-9519-0.

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21

ASHENAFI, MOGESSIE, and MARTIN BUSSE. "Inhibitory Effect of Lactobacillus plantarum on Salmonella infantis, Enterobacter aerogenes and Escherichia coli during Tempeh Fermentation." Journal of Food Protection 52, no. 3 (March 1, 1989): 169–72. http://dx.doi.org/10.4315/0362-028x-52.3.169.

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Growth and inhibition of Salmonella infantis, Enterobacter aerogenes and Escherichia coli in fermenting soybeans during tempeh production were studied in presence and absence of Lactobacillus plantarum. In fermenting unacidified soybeans S. infantis grew by 7 log units in 40 h. E. coli and E. aerogenes grew by 6 and 7 log units respectively. A similar pattern of growth of the three test organisms in fermenting acidified beans was also noted. Further inoculation of unacidified cooked beans with L. plantarum at a level of 106/g resulted in a complete inhibition of the test organisms in the product. On acidified cooked beans a lower level of L. plantarum inoculum (102/g) was enough to show a complete inhibitory effect. The lowering of the pH in fermenting beans by L. plantarum might have played a role in the destruction of the test organisms.

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22

Aisien, E. T., E. R. Elaho, and F. A. Aisien. "Effects of Linear Alkyl Benzene Sulfonate Detergent on the Activity of Cassava Fermenting Enzyme." Advanced Materials Research 62-64 (February 2009): 258–62. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.258.

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The effect of linear alkyl benzene sulfonate (LAS) detergent on the activity of cassava fermenting enzymes was investigated for 72 hrs. Enzymatic assay methods were used to determine the activity of cassava fermenting enzymes: cellulase, α-amylase, pectin methyl esterase and phosphorylase. The cassava fermenting media were made up of LAS detergent concentration of between 1g/L to 5g/L. The results show that the LAS detergent of 2g/L and 3g/L gave optimum enzyme activity. The order of enzyme activity was pectin methyl esterase > α-amylase > phosphorylase > cellulase.

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23

Bogiel, Tomasz, Mateusz Rzepka, and Eugenia Gospodarek-Komkowska. "An Application of Imipenem Discs or P. aeruginosa ATCC 27853 Reference Strain Increases Sensitivity of Carbapenem Inactivation Method for Non-Fermenting Gram-Negative Bacteria." Antibiotics 10, no. 7 (July 19, 2021): 875. http://dx.doi.org/10.3390/antibiotics10070875.

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Non-fermenting Gram-negative rods are one of the most commonly isolated bacteria from human infections. These microorganisms are typically opportunistic pathogens that pose a serious threat to public health due to possibility of transmission in the human population. Resistance to beta-lactams, due to carbapenemases synthesis, is one of the most important antimicrobial resistance mechanisms amongst them. The aim of this study was to evaluate the usefulness of the Carbapenem Inactivation Method (CIM), and its modifications, for the detection of carbapenemase activity amongst non-fermenting Gram-negative rods. This research involved 81 strains of Gram-negative rods. Of the tested strains, 55 (67.9%) synthesized carbapenemases. For non-fermenting rods, 100% sensitivity and specificity was obtained in the version of the CIM test using imipenem discs and E. coli ATCC 25922 strain. The CIM test allows for differentiation of carbapenems resistance mechanisms resulting from carbapenemase synthesis from other resistance types. It is a reliable diagnostic method for the detection of carbapenemase activity amongst non-fermenting Gram-negative rods. Application of imipenem discs and P. aeruginosa ATCC 27853 reference strain increases CIM results sensitivity, while imipenem discs and E. coli ATCC 25922 strain use maintains full precision of the test for non-fermenting rods.

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24

Wu, Chun Yuan, Qin Fen Li, and Yu Bai Zhang. "Control of Nitrogen Loss during Co-Composting of Banana Stems with Chicken Manure." Advanced Materials Research 295-297 (July 2011): 773–76. http://dx.doi.org/10.4028/www.scientific.net/amr.295-297.773.

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This work studied the effect of basic composting parameters (C/N ratio, turning frequency and moisture), initial pH, nitrogen source and fermenting agent on nitrogen loss (N-loss) during co-composting of banana stems with chicken manure in order to determine the best composting conditions. The experimental results suggested that co-compost with minimum N-loss entails operating at turning frequency with once two days, initial moisture content of 65% and C/N ratio of 25. NH3 volatilization and N-loss were weakened under neutral conditions. Moreover, the effect of additive organic wastes and fermenting agents on N-loss during the banana stems-chicken manure co-composting was significantly different: adding bagasse or fermenting agent M-1 could effectively reduce the release of nitrogen, promotes the nitrogen accumulation, and lead to the increase of total nitrogen (TN) by 6.1 % and 6.5 %, respectively; while N-loss was enhanced with addition of paddy straw and fermenting agent M-2, with TN decreasing rate of 11.5 % and 10.9 %.

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25

Gheorghe, Irina, Ilda Czobor, Mariana Carmen Chifiriuc, Elvira Borcan, Camelia Ghiţă, Otilia Banu, Veronica Lazăr, Grigore Mihăescu, Dan Florin Mihăilescu, and Zong Zhiyong. "Molecular screening of carbapenemase-producing Gram-negative strains in Romanian intensive care units during a one year survey." Journal of Medical Microbiology 63, no. 10 (October 1, 2014): 1303–10. http://dx.doi.org/10.1099/jmm.0.074039-0.

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This is the first study, to our knowledge, performed on a significant number of strains (79 carbapenem-resistant Enterobacteriaceae and 84 carbapenem-resistant non-fermenting Gram-negative rods, GNRs) isolated from tissue samples taken from patients in the intensive care units of two large hospitals in Bucharest, Romania, between 2011 and 2012. The results revealed a high prevalence and great diversity of carbapenemase genes (CRG), in both fermenting and non-fermenting Gram-negative carbapenem-resistant strains. The molecular screening of carbapenem-resistant GNRs revealed the presence of worldwide-distributed CRGs (i.e. bla OXA-48 and bla NDM-1 in Enterobacteriaceae and bla OXA-23, bla VIM-4, bla OXA-10-like, bla OXA-60-like, bla SPM-like and bla GES-like in non-fermenting GNRs), reflecting the rapid evolution and spread of carbapenemase producers, particularly in hospitals. Rapid identification of the colonized or infected patients is required, as are epidemiological investigations to establish the local or imported origin of the respective strains.

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26

Kubo, Yuji, Alejandro P. Rooney, Yoshiki Tsukakoshi, Rikio Nakagawa, Hiromasa Hasegawa, and Keitarou Kimura. "Phylogenetic Analysis of Bacillus subtilis Strains Applicable to Natto (Fermented Soybean) Production." Applied and Environmental Microbiology 77, no. 18 (July 15, 2011): 6463–69. http://dx.doi.org/10.1128/aem.00448-11.

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ABSTRACTSpore-formingBacillusstrains that produce extracellular poly-γ-glutamic acid were screened for their application to natto (fermented soybean food) fermentation. Among the 424 strains, includingBacillus subtilisandB. amyloliquefaciens, which we isolated from rice straw, 59 were capable of fermenting natto. Biotin auxotrophism was tightly linked to natto fermentation. A multilocus nucleotide sequence of six genes (rpoB,purH,gyrA,groEL,polC, and 16S rRNA) was used for phylogenetic analysis, and amplified fragment length polymorphism (AFLP) analysis was also conducted on the natto-fermenting strains. The ability to ferment natto was inferred from the two principal components of the AFLP banding pattern, and natto-fermenting strains formed a tight cluster within theB. subtilissubsp.subtilisgroup.

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27

Han, Kyung Ho, Seon Young Choi, Je Hee Lee, Hyejon Lee, Eun Hee Shin, Magdarina D. Agtini, Lorenz von Seidlein, et al. "Isolation of Salmonella enterica subspecies enterica serovar Paratyphi B dT+, or Salmonella Java, from Indonesia and alteration of the d-tartrate fermentation phenotype by disrupting the ORF STM 3356." Journal of Medical Microbiology 55, no. 12 (December 1, 2006): 1661–65. http://dx.doi.org/10.1099/jmm.0.46792-0.

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Salmonella enterica subspecies enterica serovar Paratyphi B [O1,4,(5),12 : Hb : 1,2] can cause either an enteric fever (paratyphoid fever) or self-limiting gastroenteritis in humans. The d-tartrate non-fermenting variant S. enterica subsp. enterica serovar Paratyphi B dT− (S. Paratyphi B) is the causative agent of paratyphoid fever, and the d-tartrate fermenting variant S. enterica subsp. enterica serovar Paratyphi B dT+ (S. Paratyphi B dT+; formerly called Salmonella Java) causes gastroenteritis. S. Java is currently recognized as an emerging problem worldwide. Twelve dT+ S. Java isolates were collected in Indonesia between 2000 and 2002. One-third of them contained Salmonella genomic island 1 (SGI1), which gives the multidrug-resistant phenotype to the bacteria. In this study, a PCR-based method to detect a single nucleotide difference responsible for the inability to ferment d-tartrate, reported elsewhere, was validated. The d-tartrate fermenting phenotype of S. Java was converted to the non-fermenting phenotype by the disruption of the ORF STM 3356, and the d-tartrate non-fermenting phenotype of the ORF STM 3356-disrupted strain and the dT− reference strain was changed to the dT+ phenotype by complementing ORF STM 3356 in trans. The results show that the dT+ phenotype requires a functional product encoded by STM 3356, and support the use of the PCR-based discrimination method for S. Paratyphi B and S. Java as the standard differentiation method.

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28

Shishlova, E. S., N. E. Posokina, and O. Yu Lyalina. "The basics of fermenting white cabbage." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (October 2, 2018): 242–48. http://dx.doi.org/10.20914/2310-1202-2018-2-242-248.

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In this review, the fermentation process (lactic acid fermentation) of white cabbage is completely coveraged. Fermentation is a very complex dynamic process with numerous physical, chemical and microbiological changes affecting quality of the final product. The sequence of lactic acid bacteria development in the fermentation process, which is characterized by the growth and change of pools of various microorganisms, is described. In place of lactic acid microorganisms Leuconostoc mesenteroides comes Lactobacillus brevis, and then propagated Lactobacillus plantarum. The main factors to be taken into account in the fermentation and storage of sauerkraut are given. In order to start the spontaneous fermentation process, it is necessary that the lactic acid bacteria present on the surface of fresh raw materials prevail over the pathogenic microflora. At the same time, the use of starter cultures is a good alternative to natural fermentation, as this ensures the proper flow of the process and the finished product of good quality. The methods of heat treatment, such as pasteurization and sterilization, allowing to extend the shelf life of the finished fermented product. Various types of packaging that are best used for fermented products are also described: plastic bags, glass and metal cans. It is specified what hygienic norms should be observed at production of sauerkraut. It is shown that fermented (fermented) cabbage has probiotic properties that have a beneficial effect on the human body. It is noted that the use of lactic acid microorganisms (starter cultures) in the fermentation process of white cabbage favorably affects the whole process, as it suppresses the development of pathogenic and other undesirable microorganisms on the surface of fresh raw materials and allows to produce a product with improved functional properties.

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29

Fraser, A. "Fermenting debate: do yeast undergo apoptosis?" Trends in Cell Biology 8, no. 6 (June 1, 1998): 219–21. http://dx.doi.org/10.1016/s0962-8924(98)01275-6.

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30

Yamagishi, Hiromi, and Tomoo Ogata. "Chromosomal Structures of Bottom Fermenting Yeasts." Systematic and Applied Microbiology 22, no. 3 (September 1999): 341–53. http://dx.doi.org/10.1016/s0723-2020(99)80041-1.

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31

Fournier, Lauren. "Fermenting Feminism as Methodology and Metaphor." Environmental Humanities 12, no. 1 (May 1, 2020): 88–112. http://dx.doi.org/10.1215/22011919-8142220.

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Abstract This article proposes the possibilities of fermentation, or microbial transformation, as a material practice and speculative metaphor through which to approach today’s transnational feminisms. The author approaches this from the perspective of their multiyear curatorial experiment Fermenting Feminism, looking to multidisciplinary practices across the arts that bring together fermentation and feminism in dynamic ways. The article outlines ten ways in which fermentation is a ripe framework for approaching transinclusive, antiracist, countercolonial feminisms. As the author takes up these points, drawing from scholarly and artistic references alongside lived experience, they theorize the ways fermentation taps into the fizzy currents within critical and creative feminist practices. With its explosive, multisensory, and multispecies resonances fermentation becomes a provocation for contemporary transnational feminisms. Is feminism, with its etymological roots in the feminine, something worth preserving? In what ways might it be preserved, and in what ways might it be transformed? The author proposes that fermentation is a generative metaphor, a material practice, and a microbiological process through which feminisms might be reenergized—through symbiotic cultures of feminisms, fermentation prompts fizzy change with the simultaneity of preservation and transformation, futurity and decay.

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32

Benateya, Amina, Patrice Bracquart, and Guy Linden. "Galactose-fermenting mutants of Streptococcus thermophilus." Canadian Journal of Microbiology 37, no. 2 (February 1, 1991): 136–40. http://dx.doi.org/10.1139/m91-020.

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Three galactose-positive (Gal+) mutants were isolated after treating Streptococcus thermophilus strain CNRZ 302 with N-methyl-N′-nitro-N-nitrosoguanidine; other physiological and biochemical characteristics were retained. In contrast with the wild type's inability to utilize galactose, the A5 mutant metabolized 70% of the galactose resulting from the hydrolysis of lactose. Phosphoenolpyruvate-phosphotransferase activity could not be detected, indicating that this system was not involved in galactose transport. Galactokinase activities were higher in induced galactose-fermenting strains than in the galactose-negative strain. The mutation seemed to affect a galactokinase regulation gene. Key words: galactokinase, galactose, hydrolysis of lactose, mutants, Streptococcus thermophilus.

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33

Daeschel, M. A., R. E. Andersson, and H. P. Fleming. "Microbial ecology of fermenting plant materials." FEMS Microbiology Letters 46, no. 3 (September 1987): 357–67. http://dx.doi.org/10.1111/j.1574-6968.1987.tb02472.x.

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Hahn-Hägerdal, Bärbel, Kaisa Karhumaa, César Fonseca, Isabel Spencer-Martins, and Marie F. Gorwa-Grauslund. "Towards industrial pentose-fermenting yeast strains." Applied Microbiology and Biotechnology 74, no. 5 (April 2007): 937–53. http://dx.doi.org/10.1007/s00253-006-0827-2.

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35

Houwaard, F., H. J. Scholten-Koerselman, A. Van Gool, and P. Janssen. "Polysaccharolytic bacteria from fermenting cattle manure." Antonie van Leeuwenhoek 51, no. 4 (July 1985): 456. http://dx.doi.org/10.1007/bf02275084.

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Adeyemo, S. M., and A. A. Onilude. "Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals." Nigerian Food Journal 31, no. 2 (2013): 84–90. http://dx.doi.org/10.1016/s0189-7241(15)30080-1.

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37

Maheux, Andrée F., Stéphanie Brodeur, Ève Bérubé, Dominique K. Boudreau, Jehane Y. Abed, Maurice Boissinot, Luc Bissonnette, and Michel G. Bergeron. "Method for isolation of both lactose-fermenting and – non-fermenting Escherichia albertii strains from stool samples." Journal of Microbiological Methods 154 (November 2018): 134–40. http://dx.doi.org/10.1016/j.mimet.2018.09.008.

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Costa, E. C. B., G. G. L. Araújo, J. S. Oliveira, E. M. Santos, L. T. Henriques, A. F. Perazzo, A. M. Zanine, G. A. Pereira, and R. M. A. Pinho. "Effect of salt concentrations on in vitro rumen fermentation of cellulose, starch, and protein." South African Journal of Animal Science 49, no. 6 (March 4, 2020): 1139–47. http://dx.doi.org/10.4314/sajas.v49i6.17.

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The aim of this study was to evaluate the effects of various concentrations of three salts (sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2)) on the in vitro rumen fermentation of cellulose, starch, and protein substrates. Six salt concentrations were tested, separately, namely 0, 100, 200, 400, 800, and 1600 mg/dL. The experiment was conducted using the completely randomized design in a 6 × 3 × 3 factorial arrangement with main effects of salt concentration and salt type (six levels of three salts (NaCl, MgCl2, or CaCl2) (0, 100, 200, 400, 800, and 1600 mg/dL) into three substrates [starch, cellulose, and glucose]) with three replicates. Cellulose- and glucose-fermenting bacteria were sensitive to NaCl concentrations greater than 400 mg/dL (17.48 decisiemens per metre (dS/m)) and 800 mg/dL (20.55 dS/m) in the media, respectively. In contrast, starch-fermenting bacteria continued to grow in NaCl concentrations up to 1600 mg/dL (29.09 dS/m). Thus, it was concluded that starch-fermenting microorganisms tolerated higher concentrations of NaCl compared with the other microbial groups. Cellulose-fermenting microorganisms are less tolerant to MgCl2 in relation to the other microbial groups. Starch, cellulose-, and glucose-fermenting bacteria from cattle tolerate CaCl2 concentrations of up to 1600 mg/dL (12.26 dS/m). These results suggest that brackish water may be used for ruminants. However, it is important perform an analysis of that water and then to adjust diets to minimize the effects of types of salt and concentrations of salt on rumen microorganisms. Keywords: brackish water, dissolved salts, rumen microbes, water quality

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Allerberger, F., M. Wagner, P. Schweiger, H. P. Rammer, A. Resch, M. P. Dierich, A. W. Friedrich, and H. Karch. "Escherichia coli O157 infections and unpasteurised milk." Eurosurveillance 6, no. 10 (October 1, 2001): 147–51. http://dx.doi.org/10.2807/esm.06.10.00379-en.

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We report on two children with Escherichia coli O157 infection, one of whom developed haemolytic uraemic syndrome (HUS). Both had drunk raw cows’ or goats’ milk in the week before their illness. Molecular subtyping identified a sorbitol fermenting Escherichia coli O157:H isolate from a dairy cow. This isolate differed from Shiga toxin producing O157:H strains isolated from the 6 year old boy with HUS. This result underlines the need to search for other causes of infection, despite documented consumption of unpasteurised milk. In the second patient, human sorbitol non-fermenting O157:H isolates and animal isolates from goats were indistinguishable. The isolation of indistinguishable sorbitol non-fermenting Escherichia coli O157:H from contact animals supports the association between HUS and consumption of raw goats’ milk, and re-emphasises the importance of pasteurising milk.

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Bitew, Adane. "High Prevalence of Multi-Drug Resistance and Extended Spectrum Beta Lactamase Production in Non-Fermenting Gram-Negative Bacilli in Ethiopia." Infectious Diseases: Research and Treatment 12 (January 2019): 117863371988495. http://dx.doi.org/10.1177/1178633719884951.

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Background: Emergence of resistance to multiple antimicrobial agents in Non-Fermenting Gram-Negative Bacilli is a major problem to public health, as it limits drug treatment options against infections. The aim of this study was to determine the prevalence of multi-drug resistance and extended spectrum beta lactamase production in Non-Fermenting Gram-Negative Bacilli. Materials and methods: Different clinical samples were collected and processed following standard procedures. Each sample was then inoculated onto culture media. Identification, drug susceptibility testing, and extended spectrum beta lactamase production of the isolates were carried out by using the VITEK 2 compact system. Results: Among 996 clinical samples, 135 samples yielded Non-Fermenting Gram-Negative Bacilli of which Pseudomonas and Acinetobacter species were the commonest isolates. The overall drug resistance rates of Non-Fermenting Gram-Negative Bacilli were above 80% against ampicillin (89.6%), cefuroxime axetil (88.9%), nitrofurantoin (85.9%), cefalotin (84.4%), cefoxitin (83.7%), cefazolin (83.0%), and cefuroxime (83.0%). Tobramycin with a resistance rate of 19.3% was the most active antimicrobial agent. Out of 135 isolates, 81.5% were multi-drug resistant of which 13.3% were extensively drug resistant and 10.4% were pandrug resistant. Extended spectrum beta lactamase production was detected in 48.9% of the isolates. Conclusions: The spectrum of bacterial species isolated was diverse. The isolates demonstrated high level of drug resistance in different classes of antibiotics. The magnitude of multi-drug resistance and the level of extended spectrum beta lactamase production were high. Hence, further studies on multi-drug resistant and extended spectrum beta lactamase producing Non-Fermenting Gram-Negative Bacilli both in the community and in hospital setting are essential.

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Pavlova, M., E. Alexandrova, Y. Kalchev, V. Velev, M. Murdjeva, and T. Kantardjiev. "A Study of Paratyphoid Fever in Bulgarian Children." Acta Medica Bulgarica 48, no. 1 (April 1, 2021): 59–62. http://dx.doi.org/10.2478/amb-2021-0009.

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Abstract Objective. To study both the molecular discrimination of D-tartrate fermenting and non-fermenting strains of Salmonella enterica subsp. enterica serotype Paratyphi B isolated from patients with paratyphoid fever and the clinical course of this disease. Materials and methods. The isolates examined were from children aged 3 months to 9 years. A total of 33 Salmonella strains were serotyped as Salmonella Paratyphi B, with an antigenic formula based on O- and H- antigens: 1,4, [5], 12: b: 1,2 by Kauffmann–White classification. Results. Multiplex PCR analysis confirmed all tested strains as d-tartrate fermenting (dT+), also referred to as variant Java. Discussion. We found that the most common cause of paratyphoid fever among children in Bulgaria is variant Java Salmonella Paratyphi B. Most children had classic symptoms of acute gastroenteritis – fever, watery diarrhea and vomiting.

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Lu, Zhi Tang, Sheng Xun Lin, Da Wei Zhang, and Huan Dong. "Screening of Microorganisms Capable of Producing Ethanol by Direct Fermentation of D-Xylose." Applied Mechanics and Materials 291-294 (February 2013): 230–33. http://dx.doi.org/10.4028/www.scientific.net/amm.291-294.230.

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A total of 120 D-xylose fermenting yeast strains were isolated from composition soil samples. 6 strains capable of fermenting D-xylose to produce ethanol were obtained by TTC double medium agar method screening and potassium dichromate oxidation method re-screening. All the 6 strains belong to the genera Candida or Pichia by morphology and physiology identification. Candida spp. strains showed rather high efficiency to produce ethanol from D-xylose than the Pichia spp. strains, of which, strain M-105 exhibited a D-xylose consumption rate of 98.28% and the highest ethanol yield (0.465 g/g), with concentration up to 18.58 g/L under the condition of fermenting 40 g/L of this sugar at 28°C and 100 r/min for 72 hours. An average ethanol concentration of 18.35±0.07 g/L was reached from three batches fermentation of M-105 in shaking flask.

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Cochran, Peter. "The Draught Fermenting On The Chimney-Piece." Byron Journal 32, no. 2 (January 2004): 125–30. http://dx.doi.org/10.3828/bj.2004.5.

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44

Hey, Maya. "Fermenting Communications: Fermentation Praxis as Interspecies Communication." Public 30, no. 59 (June 1, 2019): 149–57. http://dx.doi.org/10.1386/public.30.59.149_1.

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Hey, Maya. "Fermenting Communications: Fermentation Praxis as Interspecies Communication." Public 31, no. 59 (June 1, 2019): 149–57. http://dx.doi.org/10.1386/public.31.59.149_1.

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Microbes are in, on, and around us at all times, yet we cannot easily communicate with them. How do we (continue to) live with microbial life in ways that allow for our mutual thriving? Using a performative lens, this paper analyzes the material practices of fermentation as a way of connecting with different scales of life. It attempts to challenge conventional understandings of communications (e.g. encoding/decoding models put forth by Stuart Hall) by examining the layered manner in which fermentation engages with matter and meaning. The material practices of fermentation require embodied knowledge to work with microbial life, and the discursive considerations of fermentation challenge anthropocentric thought. Thus, materially and discursively, fermentation functions as a continual form of engagement. Thought of as a form of communication, fermentation helps us to consider some of the invisible relations we have with microbes and connect with micro-species we often take for granted.

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Reid, R. L., R. C. Porter, and H. J. Ball. "The isolation of sucrose-fermenting Salmonella mbandaka." Veterinary Microbiology 37, no. 1-2 (October 1993): 181–85. http://dx.doi.org/10.1016/0378-1135(93)90192-a.

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Amund, Olukayode O., and Olusola A. Ogunsina. "Extracellular amylase production by cassava-fermenting bacteria." Journal of Industrial Microbiology 2, no. 2 (July 1987): 123–27. http://dx.doi.org/10.1007/bf01569511.

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48

Ho, Nancy W. Y., David Petros, and X. X. Deng. "Genetic transformation of xylose-fermenting yeastPichia stipitis." Applied Biochemistry and Biotechnology 28-29, no. 1 (March 1991): 369–75. http://dx.doi.org/10.1007/bf02922616.

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Guo, Jin Ling, Da Chun Gong, Zhi Jun Li, and Zhou Zheng. "Construction of Yeast Strain Capable of Co-Fermenting Pentose and Hexose by Protoplast Fusion." Advanced Materials Research 781-784 (September 2013): 847–51. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.847.

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Saccharomyces cerevisiae R40 and Pachysolen tannophilus P01 were used as the parental strain to construct an engineering strain capable of co-fermenting pentose and hexose by protoplast fusion. A fusant F202 was obtained through inactivating parental protoplasts, screening with YPX solid medium and high glucose liquid medium, ethanol production capacity detecting and identification with PCR-SSR technique. Subsequently, the fermentation performance and genetic stability of F202 was studied. The maximum ethanol production capacity from glucose was 1.47 ml/100 ml with a sugar and alcohol conversion rate 47% which was 11% higher than the parental strain P01. By fermenting xylose the ethanol concentration could achieve to 0.58 ml/100 ml with a sugar and alcohol conversion rate 12%. An ethanol concentration of 1.2 ml/100 ml was obtained by fermenting the mixture of xylose and glucose (mass ratio 1:2). Moreover, no decrease in ethanol yield after 8 generations propagation suggested fustant 202 possessed good genetic stability.

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O’Hara, Caroline Mohr, and J. Michael Miller. "Evaluation of the ID 32E for the identification of Gram-negative glucose-fermenting and glucose-non-fermenting bacilli." Clinical Microbiology and Infection 5, no. 5 (May 1999): 277–81. http://dx.doi.org/10.1111/j.1469-0691.1999.tb00141.x.

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