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Reassessment of the estimation of dissolved oxygen concentration profile and K(L)a in solid-state fermentation
(ELSEVIER SCI LTD, 2000)
Oxygen mass transfer in aerobic microbial growth systems is often a limiting factor for optimal growth and productivity. Oxygen mass transfer has been widely studied in submerged fermentations but has attracted as yet ...
Sugar cane bagasse as feedstock for second generation ethanol production: Part II: Hemicellulose hydrolysate fermentability
(Pontificia Universidad Católica de Valparaíso, 2010)
Selection of the best source of carbon for production of recombinants enzymes in liquid fermentation
(Elsevier B.V., 2010-11-01)
Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer
(Pontificia Universidad Católica de Valparaíso, 2009)
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
(Elsevier, 2013-01)
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) ...
Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes
(WILEY-BLACKWELL, 2008)
Fermentation of Theobroma cacao (cacao) seeds is an absolute requirement for the full development of chocolate flavor precursors. An adequate aeration of the fermenting cacao seed mass is a fundamental prerequisite for a ...
Evaluation of liquid and powdered forms of polyclonal antibody preparation against Streptococcus bovis and Fusobacterium necrophorum in cattle adapted or not adapted to highly fermentable carbohydrate diets
(2021-01-01)
Objective: Feed additives that modify rumen fermentation can be used to prevent metabolic disturbances such as acidosis and optimize beef cattle production. The study evaluated the effects of liquid and powdered forms of ...
Analysis of biogenic amines in probiotic and commercial salamis
(2020-12-01)
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related ...