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Abstract Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservativ...

In this paper, cascade bioethanol productions from glucose and mannitol in the saccharified kombu (Laminariaceae) by two kinds of yeast were examined respectively. Mannitol exists as monosaccharide and glucose is polymer...

ABSTRACT The objective of this study was to evaluate the effects of polymer coated slow-release urea (SRU) in high-forage diets of beef steers on nutrient intake and digestibility, ruminal fermentation, microbial protein...

Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, an...

Fungi are ubiquitous organisms such as saprophytes, parasites and inquilines on dead plants and animals. The roles they play in our lives are substantial. Not only do they break down organic matter in the environment and...

Dive into a world where the essence of survival meets the art of savoring. "The Prepper's Guide to Food Preservation" is your passport to a culinary journey that not only tantalizes the taste buds but fortifies your pant...

ABSTRACT Kefir grains are a symbiotic biomass (yeast and bacteria) commonly used to produce milk probiotic fermented beverages. The aim of this study was to produce a mixed beverage of whole milk and açaí (Euterpe oler...

Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance fla...

Latar Belakang: Kandungan polifenol (catechin) dalam daun teh diketahui memiliki efek antimikroba terhadap beberapa bakteri. Derajat fermentasi terhadap daun teh akan mempengaruhi daya antimikrobanya. Pasta gigi dengan k...

Abstract The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacil...

ABSTRACT Thrombosis is a pathophysiological disorder caused by accumulation of fibrin in the blood. Fibrinolytic proteases with potent thrombolytic activity have been produced by diverse microbial sources. Considering th...

Small-sized biorefineries are not capital intensive and have lower transportation cost, lesser movements of liquid and solid streams, and lower heat transfer problems than high-sized ones. In this work, different scenari...

The aim of this study is to evaluate the influence of α-galactosides present in a lupin diet on metabolic parameters in growing Wistar rats. Lupin (Lupinus albus) is a rich source of non-digestible carbohydrates called ...

Subjects / keywords: Yeast; Colombia; Valle del Cauca; Saccharomyces cerevisiae; Fermentation; Phytopathogenic fungi; Phytopathogenic Microorganisms; Agricultural biotechnology

ABSTRACT - The objective of this study was to evaluate the effect of replacing wheat bran by spineless cactus (0, 25, 50, 75, and 100%) in sugar cane-based diets on intake and nutrient digestibility and ruminal parameter...

Subjects / keywords: Agricultural wastes; Biotechnology; Salvage (Waste, etc.); Hazardous waste treatment facilities; Grapes; Cassava; Sugar growing; Organic wastes; Recycling; Fermentation; Biofuels; Silage