2018 June - 28 articles
Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technologica...
Transcription factors are key regulatory proteins in all living beings. In fungi, transcription factors include either broad-domain regulatory proteins that affect the expression of many genes involved in biosynthetic processes, or proteins encoded b...
Cyanobacteria and microalgae have been cultivated only for a limited number of bioactive compounds or biotechnological applications such as for carotenoids; essential omega-3 fatty acids; phycobilipigments; live cells, unprocessed or minimally proces...
High initial glucose concentrations may inhibit glucose utilization and decrease ethanol fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with different glucose concentrations on the ethanol production by batch...
Caulobacter crescentus is a gram-negative bacterium that can utilize xylose as a substrate using the Weimberg pathway, which converts xylose to α-ketoglutarate in five steps without carbon loss. This is an interesting pathway for heterologous e...
Clinical needs for novel antifungal agents have increased due to the increase of people with a compromised immune system, the appearance of resistant fungi, and infections by unusual yeasts. The search for new molecular targets for antifungals has ge...
Development of a counter-selection method for phenylalanine auxotrophy could be a useful tool in the repertoire of yeast genetics. Fluorinated and sulfurated precursors of phenylalanine were tested for toxicity in Saccharomyces cerevisiae. One such p...
In food processing, temperature is a key parameter affecting product quality and energy consumption. The efficiency of temperature control depends on the data provided by sensors installed in the production device. In the wine industry, temperature s...
Red wines ferment in contact with skins to extract polyphenols and anthocyanins that help build, establish, and stabilize color. Concentration and composition vary among genera, species, and cultivars. For this study, 11 grapes representing Vitis vin...
To better understand the effects of host selection on gut acetogens and their potential role in syngas fermentation, the composition and hydrogenotrophic features of acetogen populations in cow and sheep rumens, rabbit ceca, and horse feces were stud...
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of y...
Verdicchio, Passerina and Pecorino are native grape cultivars of the Marche region, cultivated in winemaking area of Ascoli Piceno, in central Italy. In particular, Passerina and Pecorino varieties have been abandoned and forgotten for a long time an...
The world market of citric acid (CA) is one of the largest and fastest growing markets in the biotechnological industry. Microbiological processes for CA production have usually used the mycelial fungi Aspergillus niger as a producer and molasses as...
Insoluble fiber (IF) recovered from the enzyme-assisted aqueous extraction process (EAEP) of soybeans is a fraction rich in carbohydrates and proteins. It can be used to enhance ethanol production in an integrated corn-soy biorefinery, which combines...
Vast amounts of information can be obtained by systematic explorations of synergy between phytochemicals and probiotics, which is required for the development of non-dairy probiotic products, globally. Evidence confirms that the same probiotic strain...
The increasing scarcity of fossil raw materials, together with the need to develop new processes and technology based on renewable sources, and the need to dispose of an increasing amount of biomass-derived waste, have boosted the concept of biorefin...
Vineyards in Nemea, the most important viticultural zone in Greece, were surveyed for indigenous non-Saccharomyces (NS) yeasts of enological potential. NS populations were isolated from the final stage of alcoholic fermentation and identified by a ra...
Ever since plant diseases began causing losses in viticulture, the control of phytopathogenic fungi has become of vital interest for winemakers. The occurrence of novel pests, fungicide resistance, and changed consumer expectations have led to an eno...
Polyhydroxyalkanoates (PHA) are microbial biopolyesters utilized as “green plastics”. Their production under controlled conditions resorts to bioreactors operated in different modes. Because PHA biosynthesis constitutes a multiphase proce...
Sweet sorghum juice is a liquid sugar feedstock that can be produced in non-tropical climates. Utilization of sweet sorghum juice as a feedstock for the production of lysine was investigated utilizing the auxotrophic mutant Corynebacterium glutamicum...
Typically, probiotics are consumed in dairy based products such as yogurt. However, given the rise in various diet types, non-dairy alternatives have been developed, such as inoculating fruit juices with probiotics. Lactobacillus rhamnosus GR-1 is a...
Unlike most fermentation alcohol beverage production processes, brewers recycle their yeast. This is achieved by employing a yeast culture’s: flocculation, adhesion, sedimentation, flotation, and cropping characteristics. As a consequence of yeast re...
Moderate wine consumption is associated with human health benefits (reduction of cardiovascular risk and neurodegenerative diseases, decrease of onset of certain cancers) attributed to a series of bioactive compounds, mainly polyphenols, with antioxi...
Microalgae cultivation is booming in agriculture, aquaculture, and bioenergy sectors. A wide range of bioactive compounds with attractive properties can be produced with microalgae, including pigments, vitamins, proteins, carbohydrates, and lipids. T...
The disposal of excess crude glycerol produced by the booming biodiesel industry and wastewater sludge solid waste has become a severe problem, and alternate routes of use and valorization of these waste byproducts are needed. The use of cheaply avai...
The process by which beer is brewed has not changed significantly since its discovery thousands of years ago. Grain is malted, dried, crushed and mixed with hot water to produce wort. Yeast is added to the sweet, viscous wort, after which fermentatio...
Yeasts are ubiquitous microbes found in virtually all environments. Many yeast species can ferment sugar into ethanol and CO2, and humans have taken advantage of these characteristics to produce fermented beverages for thousands of years. As a natura...
Bioprocesses represent a promising and environmentally friendly option to replace the well-established chemical processes used nowadays for the production of platform chemicals, fuels, and other commercial products[...]
