In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the foo...

Saururus chinensis has been reported to contain compounds such as lignans, alkaloids, diterpenes, flavonoids, tannins, steroids, and lipids. Fermentation is commonly used to break down certain undesirable compounds, to induce effective microbial conversion, and to improve the potential nutraceutical values. Previous studies have reported that the fermentation process could modify naturally occu...

*Correspondence: [email protected] 1School of Mathematics and Physics, University of Science and Technology Beijing, Beijing, 100083, P.R. China Full list of author information is available at the end of the article Abstract In this paper, based on the related theories of microbial continuous culture, fermentation dynamics, and microbial flocculant, a class of dynamic models which describe...

Fermentation has been used for ages as a safe technique food preservation, and it uses minimal resources. is related to wide range of catabolic biochemical procedures in both eukaryotes prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability live without oxygen. The lactate fermentation process consists glycolysis some alternative steps. A review literature was don...

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...

Radioactive sodium sulfide was used to label the sulfide pool of rumen contents in vitro. Microbial protein synthesis was calculated from the size and rate of dilution of label in the sulfide pool, and from the radioactivity incorporated into protein together with a conversion factor specifying the nitrogen-sulfur ratio determined for microbial protein. The microbial cell yield, calculated on t...

Newbold et al. (2006) and Calsamiglia et al. (2007) described essential oils (EO) as follows: volatile aromatic compounds with an oily appearance extracted from plant materials typically by steam distillation; alcohol, ester or aldehyde derivatives of phenylproponoids and terpenoids; some of the more common EO compounds available include thymol (thyme and oregano), eugenol (clove), pinene (Juni...

The considerable increase in biodiesel production worldwide in the last 5 years resulted in a stoichiometric increased coproduction of crude glycerol. As an excess of crude glycerol has been produced, its value on market was reduced and it is becoming a "waste-stream" instead of a valuable "coproduct". The development of biorefineries, i.e. production of chemicals and power integrated with conv...

Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisia...

The Japanese fermented food Natto contains menaquinone 7 (MK7), which is known to increase bone mineral density and reduce bone fractures. Natto is traditionally produced via the solid state fermentation of soy beans by Bacillus subtilis natto. The aim of this study was to investigate the effects of static and dynamic solid state fermentation (SSF) on the production of MK7 using polenta (milled...