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Screening of different agroindustrial by-products for industrial enzymes production by fermentation processes
(Wiley Blackwell Publishing, Inc, 2019-04)
Agroindustrial by-products are an abundant source of biocompounds that contain valuable nutrients, which are not exploited. In this work, lignocellulosic wastes (LW) were used in submerged fermentation (SmF) and solid-state ...
Is lactate an undervalued functional component of fermented food products?
(Frontiers Research Foundation, 2015-06)
Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence ...
Model-based control of enzyme yield in solid-state fermentation
(2015-01-01)
Solid-state fermentation is gaining increasing importance for the production of high-added value products, for instance enzymes, from agro-industrial by-products. The main difficulty in operating this process in packed-bed ...
Whey-derived valuable products obtained by microbial fermentation
(Springer, 2015-08)
Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used ...
Hygroscopic properties of solid agro-industrial by-products used in solid-state fermentation
(Elsevier B.V., 2015-02-01)
One of the main drawbacks in operating solid-state fermentation (SSF) bioreactors is the reduction in moisture content (MC) of the solid phase due to microbiological and physicochemical issues. Therefore, heat and mass ...
Fermentation as an alternative process for the development of bioinsecticides
(MDPI, 2020-12)
Currently, insect pest control is carried out through the application of synthetic insecticides which have been related to harmful effects on both human and environmental health, as well as to the development of resistant ...
Lactic acid bacteria in meat fermentation
(CRC Press - Taylor & Francis Group, 2012)
Traditionally, fermentation of meat was considered a method to extend the shelf life of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of ...
Achievement of Jabuticaba vinegar by spontaneous fermentation
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Interaction between the production of ethanol and glycerol in fed-batch bioreactors
(2019-04-01)
During alcoholic fermentation, most of the substrates supplied to the yeasts are converted into ethanol and carbon dioxide generating energy for cell maintenance. However, some of these substrates end up being diverted to ...