In vitro gut modeling provides a useful platform for a fast and reproducible assessment of treatment-related changes. Currently, pig intestinal fermentation models are mainly batch models with important inherent limitations. In this study we developed a novel in vitro continuous fermentation model, mimicking the porcine proximal colon, which we validated during 54 days of fermentation. This mod...

Fish sauce is a fermented product which is used in south Asian countries. In the present study, Caspian Kilka was used to produce the sauce, using either cooked or raw fish subjected to four different treatments: 1) traditional method, where fish and salt were used; 2) an enzymatic method, where fish, salt and proteolytic enzymes, including Protamex and Flavourzyme (Novo Nordisc Co., Bagsvaerd,...

CONTENTS Introduction Whyand HowCompanies Screen Microbial Metabolites The Return on Investment Organizational Issues Technical Aspects of the Laboratory Operations Optimizing Secondary Metabolite Diversity 1. Diversity and Novelty of Microorganisms 2. Fermentation of Microorganisms 3. Preparation of Fermentation Samples for Screening Screening Strategies and Tactics 1. Characteristics of Suita...

Metabolic engineering has been developed for nearly 20 years since its beginning on 1990s, and it has significantly promoted the improvement of microbial fermentation industry. This review summarized the technology development and their applications in fermentation industry in each of the three important phases during the development of metabolic engineering. Finally, the key issues for future ...

Demand for microbial amylase production persists because of its immense importance in wide spectrum industries. The present work has been initiated with a goal of optimization of solid state fermentation condition for amylase using agroindustrial waste and microbial strain like B. amyloliquefaciens (MTCC 1270). In an aim to improve the productivity of amylase, fermentation has been carried out ...

From the time when microbial activity in wine fermentation was first demonstrated, the microbial ecology of the vineyard, grape, and wine has been extensively investigated using culture-based methods. However, the last 2 decades have been characterized by an important change in the approaches used for microbial examination, due to the introduction of DNA-based community fingerprinting methods s...

Tannase (tannin acyl hydrolase, E.C.3.1.1.20) is an important hydrolysable enzyme with innumerable applications and industrial potential. In the present study, a kinetic model has been developed for the batch fermentation used for the production of tannase by A.flavus MTCC 3783. Maximum tannase activity of 143.30 U/ml was obtained at 96 hours under optimum operating conditions at 35oC, an initi...

Legumes and oil bean seeds used for the production of condiments in Africa are inedible in their natural state; they contain some anti-nutritional factors especially undigestible oligosaccharides and phytate. Fermentation impact desirable changes by reducing anti-nutritional factors and increasing digestibility. Ugba is an alkaline fermented African oil bean cotyledon (Pentaclethra macrophylla)...

Controlling antibiotic-resistant (ART) bacteria in cheese fermentation is important for food safety and public health. A plant-maintained culture was found to be a potential source for ART bacterial contamination in cheese fermentation. Antibiotics had a detectable effect on the ART population from contamination in the finished product. The decrease in the prevalence of antibiotic resistance (A...