conclusions the results suggest that b. coagulans is a good candidate for the fermentative production of phb. background biodegradable polyesters are candidates for the development of environmental friendly plastics. poly-β-hydroxybutyrate (phb) is a type of polyester from the hydroxyalkanoates family, synthesized by bacteria as an intracellular material and accumulated as granules in the cytop...

to clarify fermentative alterations in the large intestine (hindgut) during grazing, fecal alcohol and volatile fatty acids (vfas) concentrations were evaluated in 30 dairy heifers. the heifers were kept in pasture growing mixed grass herbage from spring (mid may) until october, and their rectal feces were collected periodically. concentrations of ethanol, methanol and isopropanol were increase...

xanthomonas campestris was used for producing xanthan gum using date syrup, prepared from low quality dates, as a substrate. fermentation was carried out with date syrup and sucrose syrup at 28 ˚c and ph 6.8 in a rotary benmarin shaker (240 rpm). the effect of fermentation period (24, 48, 72, 96 and 120 h) on xanthan gum production was studied. the results showed that eps concentration increase...

a solid state fermentation method was developed for the production of citric acid from date pulp (obtained of date syrup production from the process) by aspergillus niger ptcc 5010. poor yield was obtained when potassium ferrocyanide treated date pulp were used as substrate, but methanol at a 3-4% concentration markedly increased the forma-tion of citric acid from the waste. the optimum range o...

background and objectives: in marine actinomycetes, carotenoid production occurs in constitutive, light-dependent or cryptic manner. the present work deals with the fermentative production of carotenoids from marine actinomycetes. materials and methods: marine actinomycetes namely streptomyces strain aqbmm35 was isolated from the marine sponge mycale mytilorum collected from south west coast of...

BACKGROUND Some differences have been reported in the biotransformation of ginsenosides, probably due to the types of materials used such as ginseng, enzymes, and microorganisms. Moreover, most microorganisms used for transforming ginsenosides do not meet food-grade standards. We investigated the statistical conversion rate of major ginsenosides in ginsenosides model culture during fermentation...

Lactic acid bacterial strains were isolated from brines sampled after 7 days of an industrial sauerkraut fermentation, and six strains were selected on the basis of susceptibility to bacteriophages. Bacterial growth in cabbage juice was monitored, and the fermentation end products were identified, quantified, and compared to those of Leuconostoc mesenteroides. Identification by biochemical fing...

The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...

Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by ferme...

Low fermentation temperatures are of importance to food and beverage industries working with Saccharomyces cerevisiae Therefore, the identification of genes demonstrating a positive impact on fermentation kinetics is of significant interest. A set of 121 mapped F1 progeny, derived from a cross between haploid strains BY4716 (a derivative of the laboratory yeast S288C) and wine yeast RM11-1a, we...