Feasibility of using kitchen waste as future substrate for bioethanol production: a review
This review highlights the utilization of kitchen wastes as substrates for bioethanol
production. Kitchen wastes are commonly renewable, cheap and produced in large …
production. Kitchen wastes are commonly renewable, cheap and produced in large …
Third generation biohydrogen production by Clostridium butyricum and adapted mixed cultures from Scenedesmus obliquus microalga biomass
Scenedesmus obliquus biomass was used as a feedstock for comparing the biological
production of hydrogen by two different types of anaerobic cultures: a heat-treated mixed …
production of hydrogen by two different types of anaerobic cultures: a heat-treated mixed …
Trends and challenges in the valorization of kitchen waste to polyhydroxyalkanoates
Kitchen waste (KW) is frequently available for free or with a negative cost due to its huge
production. It contains a large proportion of organic substances, especially fermentable …
production. It contains a large proportion of organic substances, especially fermentable …
Carbohydrate Starvation Causes a Metabolically Active but Nonculturable State in Lactococcus lactis
This study characterized the ability of lactococci to become nonculturable under
carbohydrate starvation while maintaining metabolic activity. We determined the changes in …
carbohydrate starvation while maintaining metabolic activity. We determined the changes in …
[图书][B] Food flavors: Chemical, sensory and technological properties
H Jelen - 2011 - books.google.com
Food flavor, appearance, and texture are the sensory properties that influence food
acceptance, and among these, flavor is usually the decisive factor for the choice of a …
acceptance, and among these, flavor is usually the decisive factor for the choice of a …
Amino acid catabolism and its relationship to cheese flavor outcomes
Defined flavor profiles of cheeses and long lists of associated compounds have expanded
our vista of the flavor formation mechanisms. Beginning from a review by Schormüller in …
our vista of the flavor formation mechanisms. Beginning from a review by Schormüller in …
[HTML][HTML] Classification of cheese varieties from Switzerland using machine learning methods: Free volatile carboxylic acids
MT Fröhlich-Wyder, HP Bachmann, RS Schmidt - LWT, 2023 - Elsevier
In the first two decades of the 21st century, a wide range of analyses, including free volatile
carboxylic acids (FVCAs), endeavoured to describe 10 different cheese varieties from …
carboxylic acids (FVCAs), endeavoured to describe 10 different cheese varieties from …
Monitoring the microbiome for food safety and quality using deep shotgun sequencing
KL Beck, N Haiminen, D Chambliss, S Edlund… - npj Science of …, 2021 - nature.com
In this work, we hypothesized that shifts in the food microbiome can be used as an indicator
of unexpected contaminants or environmental changes. To test this hypothesis, we …
of unexpected contaminants or environmental changes. To test this hypothesis, we …
Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria
Aims Starter lactic acid bacteria in Cheddar cheese face physico‐chemical stresses during
manufacture and ageing that alter their abilities to survive and to interact with other bacterial …
manufacture and ageing that alter their abilities to survive and to interact with other bacterial …
Comparative genomic analysis of Brevibacterium strains: insights into key genetic determinants involved in adaptation to the cheese habitat
NP Pham, S Layec, E Dugat-Bony, M Vidal, F Irlinger… - BMC genomics, 2017 - Springer
Background Brevibacterium strains are widely used for the manufacturing of surface-ripened
cheeses, contributing to the breakdown of lipids and proteins and producing volatile sulfur …
cheeses, contributing to the breakdown of lipids and proteins and producing volatile sulfur …