The three stages in wine production in the Montilla-Moriles region of Spain are (i) fermentation, (ii) film formation in vessels, and (iii) aging, all of which selected three yeast populations. All isolates from the three stages were classified as Saccharomyces cerevisiae. The distribution of characteristics of sugar fermentation (sucrose, galactose, maltose), Li tolerance, and Cu tolerance was...

fermentation is an important process for black tea production. during this process, by exposure of substrate to enzymes and the underlying oxidation reactions, quality determining factors of tea is produced. it is known that the exogenous application of cell-wall degrading enzymes leads to the increased production of these compounds through enhancement of enzyme-substrate interactions. pectinas...

Leuconostoc mesenteroides is a heterofermentative Grampositive bacterium that plays key roles in fermentation of foods such as kimchi, sauerkraut, and milk, leading to the production of various organic acids and aromatic compounds. To study the microbiological and genomic characteristics of L. mesenteroides, we have developed a new chemically defined minimal medium by using the single omission ...

colonies was white to gray, and the reverse was colored pale yellowish brown. The strain produced no reproductive structures even on sterilized natural substrates. The absence of morphological characteristics implied that this fungus could be treated as a deuteromycete in the Agonomycetes3). YM-170320 (1) was produced by solid state fermentation. Vegetative mycelia of strain YL-03706F growing o...

Carrageenan, agarose, and alginate are algae-derived undigested polysaccharides that have been used as food additives for hundreds of years. Fermentation of dietary carbohydrates of our food in the lower gut of humans is a critical process for the function and integrity of both the bacterial community and host cells. However, little is known about the fermentation of these three kinds of seawee...

Gibberellic acid (GA3) is an important phytohormone, a member of gibberellins family, which acts as a promoter and regulator of plant growth. This study aimed to evaluate GA3 production by Fusarium moniliforme LPB03 and Gibberella fujikuroi LPB06 using different techniques of fermentation, solid state fermentation (SSF), submerged fermentation (SmF), and semisolid state fermentation (SSSF), and...

All-polyamide composite coated-fabric (APCCF) was used as an alternative material for the construction of textile-bioreactors (TBRs), which are prepared as a replacement of the traditional stainless steel bioreactors (SSBRs) or concrete-based bioreactors. The material characteristics, as well as the fermentation process performance of the APCCF-TBR, was compared with a TBR made using the polyvi...

Hydrogels of 2-hydroxyethyl methacrylate/polyethylene glycol diacrylate (HEMA/PEGDA) have been extensively studied for their use in biomedical and pharmaceutical applications owing to their nontoxic and highly hydrophilic characteristics. Recently, cells immobilized by HEMA/PEGDA hydrogels have also been studied for enhanced production in fermentation. Hydrogel films of HEMA/PEGDA copolymer wer...

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...

In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture...