In this study, the nutritional characteristics of two formulations were studied: A fermented beverage and tempeh. Green seeds from four different cultivars tarwi (Lupinus mutabilis) used: Andino, Guaranguito, Ecuadorian, Peruvian. The first debittered, then, they fermented, using inoculum doses fermentation times. For beverage, Saccaromyces cerevisae was used at 1.5 2.5% dry weight times 72 96 ...

Background: Tempeh is a fermented soybean containing isoflavones that shows good benefits again obesity. Co-fermentation of tempeh using Lactobacillus rhamnosus GG could increase the bioavailability isoflavones.Objective: This study aimed to determine effect co-fermented (tLGG) on body weight (B.W.), Lee Index, high sensitivity C Reactive Protein (hs-CRP), and lipid profile obese rats. Total fl...

O umbu (Spondias tuberosa Arruda), conhecido também como imbu ou ambu, é um fruto do umbuzeiro, natural semiárido brasileiro, que pertence à família das anacardiáceas, cujo gênero Spondias. As enzimas têm a capacidade de atender alta demanda da indústria alimentícia, farmacêutica e química. Elas podem ser utilizadas catalisadores, uma vez acelerar velocidade reações ter aplicação, durante os pr...

Coconut endosperm waste (CEW) was treated by Rhizopus oligosporus via in situ and ex fermentations together with bioconversion into valuable black soldier fly larval biomass. The fermentation could overall enrich the nutritional compositions of CEW hydrolyzing its complex organic polymers exuding assimilable nutrients to enhance larvae (BSFL) growth. Nevertheless, gut bacteria were competing fe...

Regulation and maximization of lipase production in a mutant derivative of R. oligosporus has been investigated using different substrates, inoculum sizes, pH of the medium, temperature, and nitrogen sources in shake flask experiments and batch fermentation in a fermentor. The production of intracellular lipase was improved 3 times following medium optimization involving one-at-a-time approach ...

OBJECTIVE To evaluate physico-chemical properties and antimicrobial potential of indigenous honey samples against different reference strains including Escherichia coli ATCC 8739, Enterobacter aerogenes ATCC 13048, Pseudomonas aeroginosa ATCC 9027, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, Salmonella typhi ATCC 14028, Klebsiella pneumonia ATCC 13883, Aspergillus niger ATCC ...