The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Chang...

This work aims to separate antimicrobial lipopeptides from fermentation by Aureobasidium pullulans PA-2, and verify its activity the optimum condition of lipopeptide production. Using high performance liquid chromatography (HPLC) analysis, with was evaluated agar well diffusion test. Response surface methodology (RSM) used determine conditions for A. PA-2. The in supernatant PA-2 strain found b...

The beneficial immunomodulation effects of a biological response modifier glucan (BRMG) produced by two strains Aureobasidium pullulans, AFO-202 and N-163, have already been reported. Herein, we compared their efficacy on immune-inflammatory parameters in Sprague Dawley (SD) rats. This study was performed four groups healthy SD rats, n=6 each group: Group 1, euthanised Day 0 for baseline values...

It is known that food wastes occur in the entire chain from farm to fork and pose a major problem worldwide. In Turkey, approximately 45 thousand tons of onion peel 550 bread emerge as waste. On other hand, potato, apple, pear field are 455 thousand, 122 27 per year, respectively. also annual total kitchen waste generated only Ankara 5.35 megatons. obvious traditional disposal methods cause env...