Cassava roots are used as human food in many processed forms and products. Fermentation is the initial step needed in the development of various flavour precursors in the cassava and generally conducted as traditional, indigenous processes leading sometimes to the undesirable quality of final products depending probably on the variety (bitter or sweet) of cassava. Both sweet and bitter varietie...

This study focused on the detection of value-added co-products in dried distiller's grain plus soluble (DDGS), a possibility that could open new avenues for further processing and marketing of DDGS and improving economic sustainability of ethanol industry. Varieties of triticale, wheat and two benchmarks, CPS wheat and Pioneer Hi-Bred corn, were fermented using two very high gravity (VHG) ferme...

V. NAYDENOVA, V., S. VASSILEV, M. KANEVA and G. KOSTOV, 2013. Encapsulation of brewing yeast in alginate/ chitosan matrix: comparative study of beer fermentation with immobilized and free cells. Bulg. J. Agric. Sci., Supplement 2, 19: 123–127 In the present study, the possibilities for beer production with lager brewing yeasts, encapsulated in alginate/chitosan matrix with a liquid core, were i...

BACKGROUND Pretreatment is a crucial step for valorization of lignocellulosic biomass into valuable products such as H2, ethanol, acids, and methane. As pretreatment can change several decisive factors concurrently, it is difficult to predict its effectiveness. Furthermore, the effectiveness of pretreatments is usually assessed by enzymatic digestibility or merely according to the yield of the ...

Local feed resources, particularly low-quality roughages and agricultural crop-residues, are of prime importance for ruminants raised in the tropics. These feeds exhibit close relationships with rumen ecology, microbes and rumen fermentation patterns. A number of dietary factors could influence rumen fermentation especially the basal roughage source, its physical form and fermentation end-produ...

Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significa...

The lactic acid bacterium Streptococcus thermophilus is widely used for the fermentation of dairy products. Here, we present the draft genome sequence of S. thermophilus C106 isolated from an artisanal cheese produced in the countryside of Ireland.

Pyrroindomycins A and B were isolated from fermentations of culture LL-42D005, a strain of Streptomyces rugosporus. Pyrroindomycins possess potent antimicrobial activities against methicillin-resistant Staphylococcus aureus (MRSA) and vancomycin-resistant Enterococci. Their structures have been determined by using 1- and 2-D NMR, mass spectroscopy and chemical degradations. Pyrroindomycins are ...

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentati...

Risk assessment is increasingly used as a scientific process to assess the potential for adverse health effects to occur and as a basis for management of unacceptable risks. For each risk assessment activity, the purpose of the assessment should be clearly stated. For Listeria monocytogenes, the purpose of risk assessment may be providing information on the relative contribution of listeriosis ...