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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 ...
Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources
(INST BREWING, 2008)
Glucose and fructose fermentations by industrial yeasts strains are strongly affected by both the structural complexity of the nitrogen Source and the availability of oxygen. In this Study two Saccharomyces cerevisiae ...
Production and partial characterization of serine and metallo peptidases secreted by Aspergillus fumigatus Fresenius in submerged and solid state fermentation
(Sociedade Brasileira de Microbiologia, 2013-01-01)
Enzyme production varies in different fermentation systems. Enzyme expression in different fermentation systems yields important information for improving our understanding of enzymatic production induction. Comparative ...
Production and partial characterization of serine and metallo peptidases secreted by Aspergillus fumigatus Fresenius in submerged and solid state fermentation
(Sociedade Brasileira de Microbiologia, 2013-01-01)
Enzyme production varies in different fermentation systems. Enzyme expression in different fermentation systems yields important information for improving our understanding of enzymatic production induction. Comparative ...
Evaluation of the pre-inoculum utilization in biosurfactant production by solid-state fermentation
(2011)
Biosurfactants are one of the mainly class of natural surfactants and are classified according to their chemical composition and microbial origin. The production of biosurfactants by microorganisms is intimately linked to ...
OPTIMIZATION OF FERMENTATIVE CONDITIONS OF Pichia membranifaciens FOR SECOND GENERATION ETANOL PRODUCTION
(Soc Brasileira Quimica, 2019-08-01)
Technologies developed in the last decade have made viable the use of lignocellulosic materials for the production of ethanol. However, to improve the fermentative yield some improvements are necessary, among them the ...
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 ...
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 ...