2019 June - 22 articles
Spent yeast from beer manufacturing is a cost-effective and nutrient-rich starting material for the production of yeast extracts. In this study, it is shown how physiologically important ingredients in a yeast extract are influenced by the compositio...
Food fermentation aims, primarily, to increase the shelf life of perishable foodstuffs [...]
The basidiomycete brown rot fungus Neolentinus lepideus is capable of assimilating and fermenting lactose to ethanol with a conversion yield comparable to those of lactose-fermenting yeasts. The ability of the fungus to ferment lactose is not influen...
The term biorefinery is related to the sustainable production of value-added bioproducts and bioenergy from biomass. Esters from fatty acids are important compounds synthesized from by-products of the oleochemical industry. In agreement with the bior...
Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Th...
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and together with indigenous or commercial strains of Saccharomyces cerevisiae, non-Saccharomyces are able to tra...
Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA)...
Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdr...
Koji, which is used for manufacturing Japanese traditional fermented foods, has long been safely used as a cosmetic product. Although its cosmetic effect has been empirically established, the underlying mechanism has not been reported. We and other g...
Scientific and commercial interest of probiotics, prebiotics and their effect on human health and disease has increased in the last decade. The aim of this review article is to evaluate the role of pro- and prebiotics on the normal function of health...
Microbial fermentation of plant extracts with Lactobacteria is an option to obtain microbiologically stable preparations, which may be applied in complementary medicine. We investigated the metabolic conversion of constituents from Mercurialis perenn...
A large volume of food is being wasted every year, while the pulp and paper industry also generate a large amount of solid wastes on a daily basis, causing environmental challenges around the world. Dry anaerobic digestion (AD) of these solid wastes...
Biocatalysis (the use of biological molecules or materials to catalyse chemical reactions) has considerable potential. The use of biological molecules as catalysts enables new and more specific syntheses. It also meets many of the core principles of...
Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved for a certain time. Thus, in th...
Sweet sorghum juice (SSJ) was evaluated as fermentation substrate for the production of l-lactic acid. A thermophilic Bacillus coagulans isolate was selected for batch fermentations without the use of additional nutrients. The first batch of SSJ (Bat...
Yeasts are very important microorganisms for food production. The high fermentative capacity, mainly of the species of the genus Saccharomyces, is a key factor for their biotechnological use, particularly to produce alcoholic beverages. As viability...
The effects of various carbon sources and cultivation conditions on the growth kinetics, lipid accumulation, and medium-chain fatty acid (MCFA) production of Mucor circinelloides (MC) was investigated for 72 h in shake flask cultivation. Our previous...
The industrial production of lactic acid (LA) is mainly based on bacterial fermentation. This process can result in enantiopure or racemic mixture according to the producing organism. Between the enantiomers, L-lactic acid shows superior market value...
A direct bioconversion of gelatinized starchy waste (GSW) to lactic acid by amylolytic lactic acid bacterium Lactobacillus plantarum S21 was investigated. Corn steep liquor (CSL) was selected as the most suitable low-cost nitrogen source for replacin...
The undesirable effects of some hazardous compounds involved in the different steps of the winemaking process may pose health risks to consumers; hence, the importance of compliance with recent international food safety standards, including the Hazar...
Biological itaconic acid production can by catalyzed by Aspergillus terreus (a filamentous fungi) where the fermentation medium pH is of prominent importance. Therefore, in this work, we investigated what benefits the different pH regulation options...
Fungal pretreatment is a biological process that uses rotting fungi to reduce the recalcitrance and enhance the enzymatic digestibility of lignocellulosic feedstocks at low temperature, without added chemicals and wastewater generation. Thus, it has...
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