Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional
composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae …

Saccharomyces cerevisiae is a health microorganism closely related to human life,
especially in food and pharmaceutical industries. S. cerevisiae W303a and CEN. PK2-1C …

Bread industry generates significant amounts of by-products which are discarded every day
with relevant economic and environmental repercussions, despite they still contain high …

No-cook process or Simultaneous Liquefaction, Saccharification, and Fermentation process
(SLSF) under very-high-gravity (VHG) condition possesses many advantages for potable …

Engineered living materials (ELMs) are a class of materials comprising living cells and a
polymer (or biopolymer) network that together afford a function, performance, or property that …

The study examined the impact of varying concentrations of Mosaccha inocula (0, 0.1, 0.2,
0.3, 0.4, and 0.5% w/w) on the chemical properties, sensory characteristics, and antibacterial …

Background: The aim of the present study was to assess the microecosystem composition of
three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice …

Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the
chemical characteristics and β glucan content of tempe gembus. Biodiversitas 24: 793 …

Amino acids have relevance in biorefining as fermentation nutrients but also as valued
coproducts obtainable from plant biomass. Soy flour was studied as a representative low …

To establish efficient yeast cell factories, it is necessary to understand the transcriptional and
metabolic changes among different yeasts. Saccharomyces cerevisiae BY4742 and CEN …