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Microbial fermentation technology

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https://www.readbyqxmd.com/read/28545359/microbial-enzymatic-degradation-of-biodegradable-plastics
#1
Roohi, Kulsoom Bano, Mohammed Kuddus, Mohd Rehan Zaheer, Qamar Zia, Mohd Farhan Khan, Ghulam Md Ashraf, Gjumrakch Aliev
Background The use of different types of plastics in the world either synthetic or biodegradable has become a part in all sectors of the economy. Infrastructure such as agriculture, building and construction, telecommunication, consumer goods, packaging, health and medical are all high growth areas that ensure a spiralling demand for plastics. Lack of degradability, environmental pollution and closing of landfill sites has led to concern more about plastic waste disposal. Appropriate biodegradation should occur for these water-immiscible polymers since they eventually enter streams which can neither be recycled nor incinerated and also not despoiled with existing physical and chemical means of degradation...
May 23, 2017: Current Pharmaceutical Biotechnology
https://www.readbyqxmd.com/read/28540643/improvement-of-fermented-fish-flour-quality-using-essential-oil-extracted-from-fresh-leaves-of-pimenta-racemosa-mill-j-w-moore
#2
Euloge S Adjou, René G Dègnon, Edwige Dahouenon-Ahoussi, Mohamed M Soumanou, Dominique C K Sohounhloue
The aim of this study was to evaluate the efficacy of the essential oil extracted from fresh leaves of Pimenta racemosa in the improvement of fermented fish flour producing technology. Essential oil of Pimenta racemosa was extracted by hydrodistillation and its chemical composition was determined by GC and GC/MS. Different types of fermented fish flours from Lesser African Threadfin (Galeoides decadactylus) were produced by the modification of the traditional processing technology and the introduction of a step of essential oil adjunction during the process...
May 24, 2017: Natural Products and Bioprospecting
https://www.readbyqxmd.com/read/28533770/from-vineyard-soil-to-wine-fermentation-microbiome-approximations-to-explain-the-terroir-concept
#3
REVIEW
Ignacio Belda, Iratxe Zarraonaindia, Matthew Perisin, Antonio Palacios, Alberto Acedo
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28471292/statistical-optimization-for-the-production-of-recombinant-cold-adapted-superoxide-dismutase-in-e-coli-using-response-surface-methodology
#4
Yatong Wang, Quanfu Wang, Yifan Wang, Han Han, Yanhua Hou, Yonglei Shi
Cold-adapted superoxide dismutase (SOD) with higher catalytic activity at lower temperature has great amount of applications in many aspects as an industrial enzyme. The application of recombinant enzyme in gene engineering and microbial fermentation technology is an effective way to obtain high-yield product. In this study, to obtain the recombinant SOD in E. coli (rPsSOD) with the highest activity, the Box-Behnken design was first applied to optimize the important parameters (lactose, tryptone and Tween-80) affecting the activity of rPsSOD...
May 4, 2017: Bioengineered
https://www.readbyqxmd.com/read/28465826/effects-of-saccharomyces-cerevisiae-fermentation-products-on-performance-and-rumen-fermentation-and-microbiota-in-dairy-cows-fed-a-diet-containing-low-quality-forage
#5
Wen Zhu, Zihai Wei, Ningning Xu, Fan Yang, Ilkyu Yoon, Yihua Chung, Jianxin Liu, Jiakun Wang
BACKGROUND: A possible option to meet the increased demand of forage for dairy industry is to use the agricultural by-products, such as corn stover. However, nutritional value of crop residues is low and we have been seeking technologies to improve the value. A feeding trial was performed to evaluate the effects of four levels of Saccharomyces cerevisiae fermentation product (SCFP; Original XP; Diamond V) on lactation performance and rumen fermentation in mid-lactation Holstein dairy cows fed a diet containing low-quality forage...
2017: Journal of Animal Science and Biotechnology
https://www.readbyqxmd.com/read/28429701/-microbiota-and-metabolic-syndrome
#6
Yüksel Altuntaş, Adnan Batman
The role of gut bacteria in the pathogenesis and treatment of various diseases has been a focus of attention in the last 10 years. Prevalence of diabetes, obesity, and cardiovascular diseases continues to increase, in spite of technological developments and treatment alternatives. Microbial dysbiosis, described as the decrease of useful bacteria and the increase of harmful bacteria, has been associated with diabetes, obesity, atherosclerosis, and metabolic syndrome. In microbial dysbiosis, increase of harmful metabolites and changes to composition of bile acids occur via carbohydrate and protein fermentation...
April 2017: Türk Kardiyoloji Derneği Arşivi: Türk Kardiyoloji Derneğinin Yayın Organıdır
https://www.readbyqxmd.com/read/28423948/fermentation-at-non-conventional-conditions-in-food-and-bio-sciences-by-the-application-of-advanced-processing-technologies
#7
Maria J Mota, Rita P Lopes, Mohamed Koubaa, Shahin Roohinejad, Francisco J Barba, Ivonne Delgadillo, Jorge A Saraiva
The interest in improving the yield and productivity values of relevant microbial fermentations is an increasingly important issue for the scientific community. Therefore, several strategies have been tested for the stimulation of microbial growth and manipulation of their metabolic behavior. One promising approach involves the performance of fermentative processes during non-conventional conditions, which includes high pressure (HP), electric fields (EF) and ultrasound (US). These advanced technologies are usually applied for microbial inactivation in the context of food processing...
April 20, 2017: Critical Reviews in Biotechnology
https://www.readbyqxmd.com/read/28419163/response-of-microbial-community-of-organic-matter-impoverished-arable-soil-to-long-term-application-of-soil-conditioner-derived-from-dynamic-rapid-fermentation-of-food-waste
#8
Jiaqi Hou, Mingxiao Li, Xuhui Mao, Yan Hao, Jie Ding, Dongming Liu, Beidou Xi, Hongliang Liu
Rapid fermentation of food waste can be used to prepare soil conditioner. This process consumes less time and is more cost-effective than traditional preparation technology. However, the succession of the soil microbial community structure after long-term application of rapid fermentation-derived soil conditioners remains unclear. Herein, dynamic rapid fermentation (DRF) of food waste was performed to develop a soil conditioner and the successions and diversity of bacterial communities in an organic-matter-impoverished arable soil after six years of application of DRF-derived soil conditioner were investigated...
2017: PloS One
https://www.readbyqxmd.com/read/28376880/a-review-on-lactococcus-lactis-from-food-to-factory
#9
REVIEW
Adelene Ai-Lian Song, Lionel L A In, Swee Hua Erin Lim, Raha Abdul Rahim
Lactococcus lactis has progressed a long way since its discovery and initial use in dairy product fermentation, to its present biotechnological applications in genetic engineering for the production of various recombinant proteins and metabolites that transcends the heterologous species barrier. Key desirable features of this gram-positive lactic acid non-colonizing gut bacteria include its generally recognized as safe (GRAS) status, probiotic properties, the absence of inclusion bodies and endotoxins, surface display and extracellular secretion technology, and a diverse selection of cloning and inducible expression vectors...
April 4, 2017: Microbial Cell Factories
https://www.readbyqxmd.com/read/28369806/identification-of-microbial-profile-of-koji-using-single-molecule-real-time-sequencing-technology
#10
Wenyan Hui, Qiangchuan Hou, Chenxia Cao, Haiyan Xu, Yi Zhen, Lai-Yu Kwok, Tiansong Sun, Heping Zhang, Wenyi Zhang
Koji is a kind of Japanese traditional fermented starter that has been used for centuries. Many fermented foods are made from koji, such as sake, miso, and soy sauce. This study used the single molecule real-time sequencing technology (SMRT) to investigate the bacterial and fungal microbiota of 3 Japanese koji samples. After SMRT analysis, a total of 39121 high-quality sequences were generated, including 14354 bacterial and 24767 fungal sequence reads. The high-quality gene sequences were assigned to 5 bacterial and 2 fungal plyla, dominated by Proteobacteria and Ascomycota, respectively...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28365403/integration-of-heterogeneous-and-biochemical-catalysis-for-production-of-fuels-and-chemicals-from-biomass
#11
REVIEW
Ian Wheeldon, Phillip Christopher, Harvey Blanch
The past decade has seen significant government and private investment in fundamental research and process development for the production of biofuels and chemicals from lignocellulosic biomass-derived sugars. This investment has helped create new metabolic engineering and synthetic biology approaches, novel homogeneous and heterogeneous catalysts, and chemical and biological routes that convert sugars, lignin, and waste products such as glycerol into hydrocarbon fuels and valuable chemicals. With the exception of ethanol, economical biofuels processes have yet to be realized...
March 30, 2017: Current Opinion in Biotechnology
https://www.readbyqxmd.com/read/28364728/microbial-ecology-of-fermentative-hydrogen-producing-bioprocesses-useful-insights-for-driving-the-ecosystem-function
#12
Lea Cabrol, Antonella Marone, Estela Tapia-Venegas, Jean-Philippe Steyer, Gonzalo Ruiz-Filippi, Eric Trably
One of the most important biotechnological challenges is to develop environment friendly technologies to produce new sources of energy. Microbial production of biohydrogen through dark fermentation, by conversion of residual biomass, is an attractive solution for short-term development of bioH2 producing processes. Efficient biohydrogen production relies on complex mixed communities working in tight interaction. Species composition and functional traits are of crucial importance to maintain the ecosystem service...
March 1, 2017: FEMS Microbiology Reviews
https://www.readbyqxmd.com/read/28339160/biofortification-of-riboflavin-and-folate-in-idli-batter-based-on-fermented-cereal-and-pulse-by-lactococcus-lactis-n8-and-saccharomyces-boulardii-saa655
#13
S C Chandrasekar Rajendran, B Chamlagain, S Kariluoto, V Piironen, P E J Saris
AIMS: Lactococcus lactis N8 and Saccharomyces boulardii SAA655 were investigated for their ability to synthesize B-vitamins (riboflavin and folate) and their functional role as microbial starters in idli fermentation. METHODS AND RESULTS: In this study, ultra-high performance liquid chromatography and microbiological assay were used to determine the total riboflavin and folate content respectively. Increased levels of folate were evident in both L. lactis N8 and S...
March 24, 2017: Journal of Applied Microbiology
https://www.readbyqxmd.com/read/28318400/new-frontiers-in-fibers-innovative-and-emerging-research-on-the-gut-microbiome-and-bone-health
#14
Taylor C Wallace, Massimo Marzorati, Lisa Spence, Connie M Weaver, Patricia S Williamson
The complex interactions between the diet, gut microbiome, and host characteristics that provide a functional benefit to the host are an area of great interest and current exploration in the nutrition and health science community. New technologies are available to assess mechanisms that may explain these functional benefits to the host. One emerging functional benefit from changes in the gut microbiome is increased calcium absorption, increased calcium retention, and improved indices of bone health. Prebiotic fibers enhance microbial fermentation in the gut, providing an ecological advantage to specific nonpathogenic bacteria that have the ability to modify an individual's metabolic potential...
March 2017: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/28299315/rna-based-stable-isotope-probing-suggests-allobaculum-spp-as-particularly-active-glucose-assimilators-in-a-complex-murine-microbiota-cultured-in-vitro
#15
Elena Herrmann, Wayne Young, Douglas Rosendale, Verena Reichert-Grimm, Christian U Riedel, Ralf Conrad, Markus Egert
RNA-based stable isotope probing (RNA-SIP) and metabolic profiling were used to detect actively glucose-consuming bacteria in a complex microbial community obtained from a murine model system. A faeces-derived microbiota was incubated under anaerobic conditions for 0, 2, and 4 h with 40 mM [U(13)C]glucose. Isopycnic density gradient ultracentrifugation and fractionation of isolated RNA into labeled and unlabeled fractions followed by 16S rRNA sequencing showed a quick adaptation of the bacterial community in response to the added sugar, which was dominated by unclassified Lachnospiraceae species...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28283415/fermentation-process-for-production-of-apple-based-kefir-vinegar-microbiological-chemical-and-sensory-analysis
#16
Roberta Oliveira Viana, Karina Teixeira Magalhães-Guedes, Roberto Alves Braga, Disney Ribeiro Dias, Rosane Freitas Schwan
The aim of this study was to develop a kefir apple-based vinegar and evaluate this fermentation process using new methodology with Biospeckle Laser. Brazilian kefir grains were inoculated in apple must for vinegar production. In this study, the microbial community present in kefir, and correspondent vinegar, was investigated using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS) technique. Saccharomyces cerevisiae, Lactobacillus paracasei, Lactobacillus plantarum, Acetobacter pasteurianus and Acetobacter syzygii were the microbial species identified...
March 7, 2017: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
https://www.readbyqxmd.com/read/28264772/towards-a-competitive-solid-state-fermentation-cellulases-production-from-coffee-husk-by-sequential-batch-operation-and-role-of-microbial-diversity
#17
Alejandra Cerda, Teresa Gea, M Carmen Vargas-García, Antoni Sánchez
The cost of cellulases is the main bottleneck for bioethanol production at commercial scale. Solid-state fermentation (SSF) is a promising technology that can potentially reduce cellulases cost by using wastes as substrates. In this work, a SSF system of 4.5L bioreactors was operated continuously by sequential batch operation using the fermented solids from one batch to inoculate the following batch. Coffee husk was used as lignocellulosic substrate. Compost was used as starter in the first batch to provide a rich microbiota...
March 3, 2017: Science of the Total Environment
https://www.readbyqxmd.com/read/28260488/genomics-and-biochemistry-of-saccharomyces-cerevisiae-wine-yeast-strains
#18
REVIEW
M A Eldarov, S A Kishkovskaia, T N Tanaschuk, A V Mardanov
Saccharomyces yeasts have been used for millennia for the production of beer, wine, bread, and other fermented products. Long-term "unconscious" selection and domestication led to the selection of hundreds of strains with desired production traits having significant phenotypic and genetic differences from their wild ancestors. This review summarizes the results of recent research in deciphering the genomes of wine Saccharomyces strains, the use of comparative genomics methods to study the mechanisms of yeast genome evolution under conditions of artificial selection, and the use of genomic and postgenomic approaches to identify the molecular nature of the important characteristics of commercial wine strains of Saccharomyces...
December 2016: Biochemistry. Biokhimii︠a︡
https://www.readbyqxmd.com/read/28220237/microbial-fuel-cell-coupled-to-biohydrogen-reactor-a-feasible-technology-to-increase-energy-yield-from-cheese-whey
#19
J Wenzel, L Fuentes, A Cabezas, C Etchebehere
An important pollutant produced during the cheese making process is cheese whey which is a liquid by-product with high content of organic matter, composed mainly by lactose and proteins. Hydrogen can be produced from cheese whey by dark fermentation but, organic matter is not completely removed producing an effluent rich in volatile fatty acids. Here we demonstrate that this effluent can be further used to produce energy in microbial fuel cells. Moreover, current production was not feasible when using raw cheese whey directly to feed the microbial fuel cell...
February 20, 2017: Bioprocess and Biosystems Engineering
https://www.readbyqxmd.com/read/28197578/chemical-characterization-of-the-glycated-myofibrillar-proteins-from-grass-carp-ctenopharyngodon-idella-and-their-impacts-on-the-human-gut-microbiota-in-vitro-fermentation
#20
Kaining Han, Ye Yao, Shiyuan Dong, Sun Jin, Hang Xiao, Haohao Wu, Mingyong Zeng
In this study, the chemical characterization of glycoconjugates of myofibrillar proteins from grass carp conjugated with glucose via Maillard reaction for up to 24 h of dry-heating was investigated, and their impacts on the microbial community in vitro human fecal fermentation were firstly evaluated by high-throughput sequencing technologies. The glycation greatly increased the furosine levels in glycoconjugates, which reached the maximum level (2.87 ± 0.08 mg per 100 mg protein) for 9 h of heating, and resulted in the structural changes of myofibrillar proteins based on the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Fourier transform infrared spectroscopy (FTIR) analysis...
February 15, 2017: Food & Function
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