Research progress of fermented functional foods and protein factory-microbial fermentation technology
W Sun, MH Shahrajabian, M Lin - Fermentation, 2022 - mdpi.com
Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …
minimal resources. Fermentation is related to a wide range of catabolic biochemical …
Non-conventional yeast strains: unexploited resources for effective commercialization of second generation bioethanol
IA Ndubuisi, CO Amadi, TN Nwagu, Y Murata… - Biotechnology …, 2023 - Elsevier
The conventional yeast (Saccharomyces cerevisiae) is the most studied yeast and has been
used in many important industrial productions, especially in bioethanol production from first …
used in many important industrial productions, especially in bioethanol production from first …
Advances in the Application of the Non-Conventional Yeast Pichia kudriavzevii in Food and Biotechnology Industries
Y Chu, M Li, J Jin, X Dong, K Xu, L Jin, Y Qiao, H Ji - Journal of Fungi, 2023 - mdpi.com
Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …
attention for its application in food and biotechnology areas. It is widespread in various …
Brewing a Craft Belgian-Style Pale Ale Using Pichia kudriavzevii 4A as a Starter Culture
VL Nieto-Sarabia, G Melgar-Lalanne… - Microorganisms, 2023 - mdpi.com
There is an expanding market for beer of different flavors. This study aimed to prepare a craft
Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as …
Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as …
[PDF][PDF] Research progress of fermented functional foods and protein factory-microbial fermentation technology. Fermentation 2022, 8, 688
W Sun, MH Shahrajabian, M Lin - 2022 - researchgate.net
Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …
minimal resources. Fermentation is related to a wide range of catabolic biochemical …
Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs
B García‐Béjar, P Fernández‐Pacheco… - Journal of the …, 2023 - Wiley Online Library
BACKGROUND New strategies in the cereal‐based industry has brought about the
elaboration of new sourdoughs with better microbial stability and safety as well as nutritional …
elaboration of new sourdoughs with better microbial stability and safety as well as nutritional …
Kinetic modeling, sensitivity analysis, and techno-economic feasibility of ethanol fermentation from non-sterile carob extract-based media in Saccharomyces …
This study aimed to model kinetically ethanol fermentation by Saccharomyces cerevisiae in
the biofilm reactor, analyze the sensitivity of the developed model, and determine the techno …
the biofilm reactor, analyze the sensitivity of the developed model, and determine the techno …
Investigation on screening, identification, and fermentation characteristics of Yunnan olive in the fermented liquid utilizing five strains of Saccharomyces cerevisiae
J Long, J Cai, X Gao, YC Wang, XM Huang… - Archives of …, 2024 - Springer
Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and
subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify …
subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify …
Large-scale production of myco-fabricated ZnO/MnO nanocomposite using endophytic Colonstachys rosea with its antimicrobial efficacy against human pathogens
SH El-Moslamy, AI Abd-Elhamid, GE Fawal - Scientific Reports, 2024 - nature.com
In this study, a ZnO/MnO nanocomposite was myco-fabricated using the isolated endophytic
Clonostachys rosea strain EG99 as the nano-factory. The extract of strain EG99, a …
Clonostachys rosea strain EG99 as the nano-factory. The extract of strain EG99, a …
Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru
CA Napa-Almeyda, C Criado, J Mayta-Hancco… - Fermentation, 2023 - mdpi.com
In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast
strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes …
strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes …