one of the major obstacles of bt production as a biopesticide is its expensive bioprocess and fermentation. therefore, the objective of the present study was to optimize growth condition and develop a low-cost bioprocess for mass production of a native coleopteran-effective bacillus thuringiensis (bt) strain (kh4) based on agricultural wastes, at incubator and batch fermenter level. preliminary...

background and objectives: proteases are a group of enzymes that catalyze the degradation of proteins resulting in the pro- duction of their amino acid constituents. they are the most important group of industrial enzymes which account for about 60% of total enzymes in the market and produced mainly by microorganisms. the attempts were made to study the kinetic parameters of protease produced b...

background and objective: oxidative stress, due to free radicals, brings injury to the body by attacking large molecules and cell organs, and is the main reason of many diseases. fermentation of foods containing large amount of proteins such as milk by special species of lactic acid bacteria is a potential way in enhancement of the antioxidative activity of foods. this study aimed at evaluating...

production of lysine by corynebacterium glutamicum (ptcc 1532) from different agricultural by-products (molasses and pulpy waste date) was compared to glucose as raw materials. for this purpose, ammonium sulphate was selected as a constant nitrogen source. the effect of different nitrogen sources was also investigated with glucose as a constant carbon source. the production of l-lysine was exam...

Xiaguan Tuo Tea is largely consumed by the Chinese, but there is little research into the microbial diversity and component changes during the fermentation of this tea. In this study, we first used fluorescence in situ hybridization (FISH), next-generation sequencing (NGS) and chemical analysis methods to determine the microbial abundance and diversity and the chemical composition during fermen...

BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the e...

background and objectives : streptokinase is used clinically as an intravenous thrombolytic agent for the treatment of acute myocardial infarction and is commonly prepared from cultures of streptococcus equisimilis strain h46a. the objective of the present study was the production of streptokinase from strain h46a and purification by chemical reduction method. materials and methods: the rate of...

In acetic acid fermentation by Acetobacter aceti, the acetic acid produced inhibits the production of acetic acid by this microorganism. To alleviate this inhibitory effect, we developed an electrodialysis fermentation method such that acetic acid is continuously removed from the broth. The fermentation unit has a computerized system for the control of the pH and the concentration of ethanol in...

In recent years there has been a shift in the focus of biotechnological progress to find new approaches in food fermentation and develop multifunctional microorganisms to improve the nutritional and health benefit of food. In the present study, rice-mucuna blends of different formulation, (100:0, 100:0, 90:10, 80:20, 70:30, 60:40, and 50:50) respectively, were subjected to solid state fermentat...

Ethanol production from agro-based raw materials normally involves two major steps, fermentation and distillation. These steps are reviewed, mainly in relation to molasses, which is the most common raw material in tropical countries. The specific effect on fermentation efficiency of molasses quality in terms Fermentable Sugars, the ratio of fermentable to non-fermentable solids, Volatile Acids,...