Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. c...

orange peel extract solution contains mucilage flavor and three types of glycosides. limonene is one of the terpenoides in some vegetables, fruits and food; that plays as an antioxidant in juice. as it has anti-microorganism effects on some bacteria, we carried out the antifungal effects of limonene versus orange extract. in the present study the effects of orange extract and two types of limon...

This experiment was designed to investigate the effect of lerak extract on the dynamic of rumen microbes in the in vitro fermentation of diet with different ratios of forage and concentrate. In vitro fermentation was conducted according to the method of Tilley and Terry (1963). The design of experiment was a factorial block design with 2 factors. The first factor was the ratio of forage and con...

Animals normally eat the food provided by the environment in which they live. Intensive animal rearing practices have broken this pattern and animals now eat what is considered to be best by man, in both a nutritional and economic sense. Likewise, individual human populations have their own traditional dietary patterns which are dependent upon the availability of natural raw materials, imported...

While academic-level studies on metabolic engineering of microorganisms for production of chemicals and fuels are ever growing, a significantly lower number of such production processes have reached commercial-scale. In this work, we review the challenges associated with moving from laboratory-scale demonstration of microbial chemical or fuel production to actual commercialization, focusing on ...

A new antitumor antibiotic is produced in fermentation liquors of Streptomyces zelensis sp.n. The antibiotic is biologically active at extremely low concentrations. At 40 pg/ml, it inhibited 90% of the growth of L1210 cells in culture in tube dilution assays. The minimal inhibitory concentrations against Gram-positive bacteria is between 1 approximately 10 ng/ml, while these values for Gram-neg...

Solid state fermentation is currently used in a range of applications including classical applications, such as enzyme or antibiotic production, recently developed products, such as bioactive compounds and organic acids, new trends regarding bioethanol and biodiesel as sources of alternative energy, and biosurfactant molecules with environmental purposes of valorising unexploited biomass. This ...

Ethericin B(Ia) was isolated together with ethericin A1) from fermentations of Aspergillus funiculosus Tü 680. The structure of ethericin B was established as 4-carbethoxy-5,5'-dihydro-xy-3,3'-dimethyl-diphenyl ether by chemical degradation, mass spectrometry, 1H-NMR and comparison with synthetic 4-carbethoxy-5,5'-dimethoxy-3,3'-dimethyl-diphenyl ether.

Concerns about greenhouse gas emissions have increased research efforts into alternatives in bio-based processes. With regard to transport fuel, bioethanol and biodiesel are still the main biofuels used. It is expected that future production of these biofuels will be based on processes using either non-food competing biomasses, or characterised by low CO₂ emissions. Many microorganisms, such as...

The combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation=1+3, Two-fold inoculation before fermentation and the same at the end of fermentation=2+2, 2+6, 4-fold before fermentation=4, 4+4, and 8) of culture inoculum containing probiotics on biochemical and micr...