November 2024 - 58 articles
The aroma-active compounds produced by Saccharomyces cerevisiae during the fermentation of wort are key to the unique aroma and flavour profiles of beer. In commercial fermentations, there is batch-to-batch variation depending on yeast “brewing...
The ability of Parageobacillus thermoglucosidasius to produce H2 from CO via the water–gas shift (WGS) reaction makes it a compelling microorganism for biofuels research. Optimizing this process requires evaluating parameters such as pressure....
The performance of anaerobic digestion of mixed sludge (MS) with upstream thermal hydrolysis of waste activated sludge (WAS) was evaluated and compared to conventional anaerobic digestion. In contrast to previous studies, this work focuses on the eva...
This study explores the effect of ultrasonic treatment followed by fermentation on the in vitro protein digestibility, protein solubility, functional properties, antioxidant activity, total carotenoid content, and gamma-aminobutyric acid (GABA) level...
In typical whiskey, the content of higher alcohols is about 1500–2000 mg/L, leading to a high intoxicating degree (ID). To produce low-ID whiskey, Saccharomyces cerevisiae XF0-h, XF0-H and XF0-LH were successfully constructed by CRISPR-Cas9 gen...
Fumagillin is a complex biomolecule. Nowadays, the separation and purification techniques of fumagillin still need to be optimized. In this study, the yield of fumagillin was examined in relation to temperature, pH, inoculation volume, rotation speed...
Beauveria bassiana has distinct nutrient requirements depending on the growth stage, with the mycelial growth stage being particularly nutrient-intense. When nutrients are exhausted, B. bassiana produces numerous spores that re-germinate and release...
In this study, an upflow anaerobic packed-bed reactor (UAPB) produced biobutanol from the main byproduct of biodiesel plants, commonly known as glycerol. Currently, butanol production is mostly limited to pure cultures and sterilized feedstocks. Usin...
The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as...
This study sets the criteria of high-grade kishk (a dried fermented cereal–milk product) based on sensory attributes. For this, kishk samples were collected, and physicochemical attributes and sensory attributes were recorded. Subsequently, Spe...
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