2022 March - 45 articles
A thermotolerant Enterococcus faecium s6 strain exhibited homoferementative lactic acid (LA) production at high xylose concentration (≥50 g/L). In batch fermentation at 45 °C and controlled pH of 6.5, strain E. faecium s6 produced up to 72.9 g...
The aim of the present study was to investigate the feasibly of using traditional milk kefir grains for the production of water kefir-like beverages and assess the changes in the physicochemical characteristics and the microbial populations of the fe...
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins....
Labneh is positioned in the top ranking of the bestselling dairy products all over the world due to its health benefits and delicious taste. Labneh production depends mainly on probiotic bacteria in the fermentation of milk. Probiotic bacteria have m...
The objectives of the present study were to examine the influence of supplementation with dried kratom leaf (DKTL) on the performance, hematology, and nitrogen balance in goats. Four 12-month-old male crossbred (Thai Native x Anglo Nubian) goats with...
The decline in world oil reserves evidences the need to diversify the sources of equivalent raw materials. The use of biomass is one of the most explored alternatives. This work evaluates the second-generation bioethanol (2G) production from a pine s...
Pleurotus pulmonarius mushroom was cultivated on liquid cultures with olive mill wastewaters (OMWs) of initial phenolic compound concentrations of 0 (control), 1, 2 and 3 g/L and glucose at initial concentrations of 40 and 60 g/L. The ability of the...
Changes in the activities of antimicrobial, antitumor, and antioxidant properties of postbiotics (YCG) are related to changes in the composition of phenolic compounds. Antimicrobial activity was found to be highest in postbiotic (YCG-7) against P. ae...
In the food and beverage industries, implementing novel methods using digital technologies such as artificial intelligence (AI), sensors, robotics, computer vision, machine learning (ML), and sensory analysis using augmented reality (AR) has become c...
The incorporation of functional ingredients, such as prebiotics and probiotics in food matrices, became a common practice in the human diet to improve the nutritional value of the food product itself. Worldwide, skim milk (SKM) is one of the most con...
The facultative chemolithoautotroph Cupriavidus necator H16 is able to grow aerobically either with organic substrates or H2 and CO2 s and it can accumulate large amounts of (up to 90%) poly (3-hydroxybutyrate), a polyhydroxyalkanoate (PHA) biopolyme...
Shameta is a traditional, Ethiopian, cereal-based fermented porridge exclusively prepared for lactating mothers. The aim of this study was to determine the microbial quality of Shameta samples collected from households of lactating mothers and to det...
Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted...
Postbiotics are functional bioactive substances manufactured during fermentation in a food matrix, which can be used to improve human health, but their influence on the adhesion potential and physicochemical cell surface of probiotics is still unclea...
Oil palm empty fruit bunches (EFBs) are an attractive lignocellulosic material that can be used as a cheap renewable feedstock to produce organic acids and many other value-added products. This research is aimed at investigating the potential of stea...
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and...
An effective statistical tool for increasing and boosting the production of xylanase and pectinase by Bacillus amyloliquefaciens ADI2 during submerged fermentation (SmF) appears to be the response of surface methodology (RSM) using the central compos...
The interest in fermented food products has been increasing in recent years. Details about their microbial composition and the effects of their consumption on the human gut microbiome are of particular interest. However, evidence regarding their pote...
Biomaterials engineering and biotechnology have advanced significantly towards probiotic encapsulation with encouraging results in assuring sufficient bioactivity. However, some major challenges remain to be addressed, and these include maintaining s...
The revolutionary transformation from petrol-based production to bio-based production is becoming urgent in line with the rapid industrialization, depleting resources, and deterioration of the ecosystem. Bio-based production from waste-streams is off...
Guanidinoacetate (GAA) is a naturally occurring amino acid derivative and the direct precursor of creatine, which is widely used in feed additives and the pharmaceutical industry. The current industrial synthesis of GAA is based on chemical methods,...
Global economic development has led to the widespread use of fossil fuels, and their extensive use has resulted in increased environmental pollution. As a result, significantly more attention is being paid to environmental issues and alternative rene...
High antioxidant levels in food are gradually becoming popular because of enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants, but a major portion of its bioactive compounds are not available to humans. This study w...
Fermented dairy products have been associated with multiple health benefits. The present study aimed to produce a functional yogurt drink fortified with golden berry juice and assess its therapeutic effect on hepatitis rats. Thirty male albino rats w...
Stimulation of Toll-like receptor 2 (TLR2) on epidermal keratinocytes results in the tightening of cell–cell junctions between keratinocytes; therefore, appropriate agonists for TLR2 could be promising ingredients for cosmetics. However, a meth...
Despite the importance of the biodegradability of lignocellulose biomass, few studies have evaluated the lignocellulose biomass digestion kinetics and modeling of the process. Anaerobic digestion (AD) is a mature energy production technique in which...
Condensed tannins (CT) have been observed to reduce enteric CH4 production when added to ruminant diets. However, high concentrations of CT in forages such as sericea lespedeza (SL; Lespedeza cuneata (Dum. Cours.) G. Don) may depress nutrient digesti...
Flower thinning is often used during the planting of fruit trees to improve fruit quality and promote large fruit. Flower buds become an agricultural by-product of the planting process. Pitaya (Hylocereus undatus) is a popular fruit in many tropical...
Pyrolytic aqueous condensate (PAC) might serve as a cost-effective substrate for microbial malic acid production, as it is an unused side stream of the fast pyrolysis of lignocellulosic biomass that contains acetol and acetate as potential carbon sou...
In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked...
This study focused on applying a patented medium-chain fatty acids (MCFAs) mixture at the end of alcoholic fermentation and monitoring its residues. MCFAs are a promising agent that has the potential to increase the efficiency of sulfur dioxide and u...
Sunn hemp (SH, Crotalaria juncea, L.) is a tropical multiple-purpose legume. The green manure SH (GMSH) crop might display protein ecology in sustaining ruminants; however, its silage features remain unclear. To efficiently prepare GMSH crop silage,...
To explore whether or not the gossypol varied in cottonseed by-products affect rumen degradability and fermentation efficiency, an in vitro cumulative gas production experiment was applied with mixed rumen microorganism to compare rumen fermentation...
The culture medium in many fermentations is a non-Newtonian fluid. In bacterial alginate batch production, the broth becomes more pseudoplastic as the alginate concentration increases, which impairs the mixing process. This work characterizes the eff...
Treatment of common pathogens, such as Salmonella species, Escherichia coli, Staphylococcus aureus, etc., is a big challenge for a practitioner. Antibiotics’ side effects during their application for the treatment of infectious diseases sh...
Agricultural food waste is rich in cellulosic and non-cellulosic fermentable substance. In this study, we investigated the bioconversion of pineapple waste cell wall sugars into bioethanol by simultaneous saccharification and fermentation using Sacch...
Printing and dyeing wastewater is characterized with complex water quality and poor biodegradability. In this study, a pilot-scale anaerobic baffled reactor (ABR) with packing was verified to effectively degrade the complex organic pollutants in the...
Western diets are dominated by the consumption of chemically modified foods, characterized by a deficiency of n-3 polyunsaturated fatty acids (PUFAs). Lack of n-3 PUFAs is also present in livestock feed, which negatively affects livestock health, inc...
Background: Soy sauce is applied as a seasoning in daily life in East Asia. High amounts of salt in soy sauce can inhibit microbial growth in its production and preservation. However, the elevated salt content in food might increase the health risk....
Acid tolerance of the lactic acid bacterium (LAB) is crucially important for the production of free lactic acid as a chemical monomer by simplified purification steps. This study conducts both metabolic modification and adaptive evolution approaches...
The emerging elicitor protein PeBA1, extracted from Bacillus amyloliquefaciens NC6, was tested against the cabbage aphid (Brevicoryne brassicae) for its biocontrol potential. Its effects on the survival, lifespan, immature development, adult reproduc...
The ever-growing number of biogas plants also leads to an increasing demand for suitable, alternative plant substrates. A currently dominant plant substrate is maize silage. However, intensive cultivation of maize (Zea mays L.) as an energy crop in m...
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, te...
The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character. Hence, this study aimed to isolat...
Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represen...
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