A yeastlike fungus, probably belonging to the genus Torula, was isolated from fresh pollen and was shown to produce erythritol in yields of 35 to 40% of the sugar utilized. The ability to produce erythritol is an inherent characteristic of the isolate, but unfavorable fermentation conditions can lead to the production of glycerol at the expense of erythritol. By the use of a synthetic medium, i...

 Effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, Two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation,...

A thermoalkalophilic and cellulase-free xylanase produced from Arthrobacter sp. MTCC 5214 by solid-state fermentation using wheat bran as a carbon source was evaluated for prebleaching of kraft pulp. The UV absorption spectrum of the compounds released by enzyme treatment showed a characteristic peak at 280 nm, indicating the presence of lignin in the released colouring matter. Enzymatic preble...

Abstract Miso is a well-known traditional Japanese fermented food, with characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. production involves two-stage fermentation, where first mold, such Aspergillus oryzae, inoculated onto substrate to make koji. A subsequent this time by bacteria yeast, occurs when koji added salt soybean mash, left ferment for up 2 y...

Characterization of the various microbial populations present in exoelectrogenic biofilms provides insight into the processes required to convert complex organic matter in wastewater streams into electrical current in bioelectrochemical systems (BESs). Analysis of the community profiles of exoelectrogenic microbial consortia in BESs fed different substrates gives a clearer picture of the differ...

Species of ruminal bacteria were screened for the ability to grow in media containing RNA or DNA as the energy source. Bacteroides ruminicola D31d and Selenomonas ruminantium HD4, GA192, and D effectively used RNA for growth, but not DNA. B. ruminicola D31d was able grow on nucleosides but not on bases or ribose. The S. ruminantium strains were able to grow when provided with either nucleosides...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation act...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...