Fermentation, Volume 9, Issue 2

Background: Monascus purpureus and Aspergillus oryzae have been used to ferment defatted soybean flour (DSF: DSFF-Mp and DSSF-Ao, respectively) extract, improving antioxidant availability and conversion of the glycosylated isoflavones to aglycones. T...

The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determ...

The development of new fermentative strategies exploiting the potential of different wine-related species is of great interest for new winemaking conditions and consumer preferences. One of the most promising non-conventional approaches to wine ferme...

UDP-glycosyltransferases (UGTs) are the most studied glycosyltransferases, and belong to large GT1 family performing the key roles in antibiotic synthesis, the development of bacterial glycosyltransferase inhibitors, and in animal inflammation. They...

In the current state of huge waste production and energy crisis, there is a need to find additional alternate energy resources and options for waste management. The present study was designed to measure the potential of different fruit wastes to serv...

An interesting development of biotechnology has linked microbial cell immobilisation with nanoparticles. The main task of our research was to reveal the possible influences of differently electrically charged diamond nanoparticles upon physiological...

The imbalance of the redox state caused by extra reactive oxygen species is closely related to many diseases. Therefore, it is necessary for people to ingest antioxidants through food. The safety of some synthetic antioxidants has been questioned. In...

Anaerobic digestion (AD) is an established process for waste conversion to bioenergy. However, for the AD process to be viable, it is imperative that all products be adequately valorized to maximize the benefits associated with the technology and in...

The ethanol fermentation efficiency of sweet sorghum stem juice (SSJ) under a very high gravity (VHG) condition (250 g/L of sugar) was improved by immobilized Saccharomyces cerevisiae SSJKKU01, using a stirred tank bioreactor (STR) coupled with...

Leftover dough, a byproduct in steamed bread processing, is rich in starch, which is a carbohydrate source for microorganisms. Carbon and nitrogen are the two most abundant nutrients in the medium of Isochrysis galbana. In this study, the leftover do...