Rice straw was fermented with Cellulomonas sp. and Alcaligenes faecalis. Microbial cells and undigested residue, as well as chemically treated (NaOH or NH4OH) and untreated straws, were analyzed for nutrient composition and in vitro digestibility. In a typical fermentation, 75% of the rice straw substrate was digested, and 18.6% of the total substrate weight that disappeared was recovered as mi...

Douchi is a type of Chinese traditional fermented food that is an important source of protein and is used in flavouring ingredients. The end product is affected by the microbial community present during fermentation, but exactly how microbes influence the fermentation process remains poorly understood. We used an Illumina MiSeq approach to investigate bacterial and fungal community diversity du...

Two multi-phasic models (logistic (LOG) and Michaelis-Menten (MM)) with three sub-curves were used to describe gas production kinetics of corn (CG), barley (BG), wheat (WG) and triticale (TG) grains. In each model sub curve, 1 describes the gas production caused by fermentation of the soluble fraction, gas production caused by fermentation of the non-soluble fraction is described in sub curve 2...

Microbes continue to play a highly considerable role in the drug discovery and development process. Nevertheless, the number of new chemical entities (NCEs) of microbial origin that has been approved by the Food and Drug Administration (FDA) has been reduced in the past decade. This scarcity can be partly attributed to the redundancy in the discovered molecules from microbial isolates, which ar...

We have shown elsewhere that the presence of mixed-culture growth of microbial species in fermentation processes can be detected with high accuracy by employing the wavelet transform. This is achieved because the crosses in the different growth processes contributing to the total biomass signal appear as singularities that are very well evidenced through their singularity cones in the wavelet t...

process mediated by or involving microorganisms in which a product of economic value is obtained is called fermentation (Casida, Jr., 1968). The terms industrial microbiology and fermentation are virtually synonymous in their scope, objectives and activities. The microbial product may be microbial cells (living or dead), microbial biomass, and components of microbial cells, intracellular or ext...

The community of microorganisms living in our intestine is ~10 times greater in number than the total number of somatic and germ cells that compose our body. Our relationship with colonizing gut microbes begins at birth. The specific constitution of this microbial community or microbiome varies between individuals and between the various regions of the gastrointestinal tract. The relationship b...

Probiotics/prebiotics have the ability to modulate the balance and activities of the gastrointestinal (GI) microbiota, and are, thus, considered beneficial to the host animal and have been used as functional foods. Numerous factors, such as dietary and management constraints, have been shown to markedly affect the structure and activities of gut microbial communities in livestock animals. Previ...

Amphiphiles obtained by microbial fermentation, known as biosurfactants or bioamphiphiles, are reviewed in terms of their solution experimental and theoretical self-assembly properties, interface properties interactions with macromolecules.

Owing to recent developments in molecular biology and biotechnology, we have seen rapid growth in the development of industrial processes to produce valuable substances by microbial means. The idea is not new to the fermentation technologist because they are the means for producing beverages, antibiotics, and many other complex organic materials for commercial use. There are some inherent engin...