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Fermentation

Increased yield of AP-3 by inactivation of asm25 in Actinosynnema pretiosum ssp. auranticum ATCC 31565

Hong Cheng, Guoqing Xiong, Yi Li, Jiaqi Zhu, Xianghua Xiong, Qingyang Wang, Liancheng Zhang, Haolong Dong, Chen Zhu, Gang Liu, Huipeng Chen

published 22 Mar 2022

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Postharvest quality maintenance of wax apple and guava fruits by use of a fermented broth of an ε-poly-l-lysine-producing Streptomyces strain

Jian-Ling Bai, Hui-Hui Wang, Ju-Mei Zhang, Qing-Ping Wu, Shu-Ping Mo, Ying-Long He, Shao-Quan Weng, Xiao-Juan Yang, Ci-Zhou Li

published 16 Mar 2022

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Comprehensive characterization of the bacterial community structure and metabolite composition of food waste fermentation products via microbiome and metabolome analyses

Hongmei Li, Xiaoyang Lin, Lujun Yu, Jianjun Li, Zongyu Miao, Yuanzheng Wei, Jin Zeng, Qi Zhang, Yongxue Sun, Ren Huang

published 15 Mar 2022

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Effect of collagen casing on the quality characteristics of fermented sausage

Xinlei Yan, Le Yang, Yanni Zhang, Wenying Han, Yan Duan

published 03 Feb 2022

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Experimental determination of Escherichia coli biomass composition for constraint-based metabolic modeling

Vetle Simensen, Christian Schulz, Emil Karlsen, Signe Bråtelund, Idun Burgos, Lilja Brekke Thorfinnsdottir, Laura García-Calvo, Per Bruheim, Eivind Almaas

published 27 Jan 2022

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In vitro digestion and microbial fermentation of dried food residues, a potential “new” component for pet food, and different non-digestible carbohydrate sources

Nadine Paßlack, Fenia Galliou, Thrassyvoulos Manios, Katia Lasaridi, Jürgen Zentek

published 26 Jan 2022

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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety

Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk

published 14 Jan 2022

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The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

Yi Yan, Haiyan Chen, Leping Sun, Wei Zhang, Xin Lu, Zhenpeng Li, Jialiang Xu, Qing Ren

published 05 Jan 2022

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Effect of incremental proportions of Desmanthus spp. in isonitrogenous forage diets on growth performance, rumen fermentation and plasma metabolites of pen-fed growing Brahman, Charbray and Droughtmaster crossbred beef steers

Felista W. Mwangi, Benedicte Suybeng, Christopher P. Gardiner, Robert T. Kinobe, Edward Charmley, Bunmi S. Malau-Aduli, Aduli E. O. Malau-Aduli

published 04 Jan 2022

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Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar

Jyoti Prakash Tamang, Pynhunlang Kharnaior, Priyambada Pariyar, Namrata Thapa, Ni Lar, Khin Si Win, Ae Mar, Nyo Nyo

published 17 Dec 2021

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Actinomadura graeca sp. nov.: A novel producer of the macrocyclic antibiotic zelkovamycin

Francesco Saverio Tarantini, Mara Brunati, Anna Taravella, Lucia Carrano, Francesco Parenti, Kar Wai Hong, Paul Williams, Kok Gan Chan, Stephan Heeb, Weng C. Chan

published 30 Nov 2021

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Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Huawei Yuan, Wenhao Chen, Yuanlin Chen, Lian Wang, Chao Zhang, Wuyuan Deng, Liqiang Zhang, Guangqian Liu, Caihong Shen, Kai Lou, Songtao Wang

published 17 Nov 2021

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Construction and potential application of bacterial superoxide dismutase expressed in Bacillus subtilis against mycotoxins

Xueqian Dong, Wei Wang, Tianyi Jiang, Yanmin Zhang, Hongyu Han, Yonggang Zhang, Chunyu Yang

published 16 Nov 2021

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