Microbial Change and Fermentation Characteristics during Samjung-Hwan Natural Fermentation

Fermentation Characteristics and Microbial Diversity of Tropical Grass-legumes Silages

Calliandra calothyrsus preserved in silage is an alternative method for improving the crude protein content of feeds for sustainable ruminant production. The aim of this research was to evaluate the quality of silage which contained different levels of C. calothyrsus by examining the fermentation characteristics and microbial diversity. Silage was made in a completely randomized design consisti...

Microbial acid fermentation products

In Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase

Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...

Optimizing Recombinant Microbial Fermentation Processes

be established between recombinant and cellular protein biosynthesis, then stable and prolonged recombinant protein production is possible. Extending recombinant protein formation is the key to increased product yields. Five periods of doubling are needed to achieve maximum specific content. The specific content numbers can be derived from the kinetics of the recombinant protein production (4)....

Fermentation Characteristics of Certain

The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the econom...