Fermentation of extremophilic microorganisms

Possibilities for extremophilic microorganisms in microbial electrochemical systems

Microbial electrochemical systems exploit the metabolism of microorganisms to generate electrical energy or a useful product. In the past couple of decades, the application of microbial electrochemical systems has increased from the use of wastewaters to produce electricity to a versatile technology that can use numerous sources for the extraction of electrons on the one hand, while on the othe...

Fermentation and Other Uses of Microorganisms

Main microorganisms involved in the fermentation of Ugandan ghee.

Ghee is widely produced from a traditional fermented butter-like product named mashita in western Uganda. However, no detailed studies have been done to identify the microorganisms involved in mashita fermentation. The aim of this study was to identify the microorganisms present at the end of mashita ripening using culture-dependent and culture-independent techniques. The most commonly identifi...

Selection of lipase-producing microorganisms through submerged fermentation.

Lipases are enzymes used in various industrial sectors such as food, pharmaceutical and chemical synthesis industries. The selection of microorganisms isolated from soil or wastewater is an alternative to the discovery of new species with high enzymes productivity and with different catalytic activities. In this study, the selection of lipolytic fungi was carried out by submerged fermentation. ...

Fermentation Microorganisms and Flavor Changes in Fermented Foods

Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have impo...