This work describes the set up of a small scale fermentation methodology for measuring quantitative traits of hundreds of samples in an enological context. By using standardized screw cap vessels, the alcoholic fermentation kinetics of Saccharomyces cerevisiae strains were measured by following their weight loss over the time. This dispositive was coupled with robotized enzymatic assays for mea...

Aflatoxins are highly carcinogenic, teratogenetic, and morbigenous secondary metabolites of Aspergillus flavus and A. parasiticus that can contaminate multiple staple foods, such as peanut, maize, and tree nuts. In this study, Zygosaccharomyces rouxii was screened out and identified from fermented soy paste-one kind of traditional Chinese food-to detoxify aflatoxin B₁ (AFB₁) by aerobic solid st...

BACKGROUND Previously, a safe strain, Bacillus amyloliquefaciens B10-127 was identified as an excellent candidate for industrial-scale microbial fermentation of 2,3-butanediol (2,3-BD). However, B. amyloliquefaciens fermentation yields large quantities of acetoin, lactate and succinate as by-products, and the 2,3-BD yield remains prohibitively low for commercial production. METHODOLOGY/PRINCI...

A number of traditional fermented products are prepared and consumed in Himachal and the types of traditional fermented products of Himachal are unique and different from other areas. Bhatooru is an indigenous leavened bread or roti and constitutes the staple diet of rural population of Himachal. The microbiological analysis of the inoculums (malera) revealed that it composed of a consortium of...

Clostridium cellulolyticum is capable of producing glycosyl hydrolase enzymes as well as fermentation products including ethanol and acetate. In this study, the potential of using C. cellulolyticum for ethanol and volatile fatty acid production from straw and grape pomace was examined. For rice straw, the effects of alkaline pretreatment and substrate sterilization prior to fermentation on prod...