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...

Over the past few years, the increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of flavour compounds. The present paper reviews the recent major achievements reported in this field, with a special emphasis on the potential lying in plant cell, microbial cultures and enzyme technol...

background and objective: sorbitol is a non-toxic and slightly hygroscopic compound with different applications. zymomonas mobiles produces sorbitol from sucrose or mixtures of glucose and fructose (formation is coupled with the dehydrogenation of glucose to glucono-δ- lactone). recombinant zymomonas mobilis may produce sorbitol and gluconic acid from glucose and fructose using different divale...

this work presents a control engineering perspective of ethanol production from biomass. The bacterium Zymomonas mobilis represents an important microorganism used for this purpose but it makes the fermentation process presents high nonlinearities. Last years this continuous fermentation process has been studied and several state estimation and linear and nonlinear control tools have been devel...

Bacillus licheniformis CGMCC3963 is an important mao-tai flavor-producing strain. It was isolated from the starter (Daqu) of a Chinese mao-tai-flavor liquor fermentation process with solid-state fermentation. We report its genome of 4,525,096 bp here. Many potential insertion genes that are responsible for the unique properties of B. licheniformis CGMCC3963 in mao-tai-flavor liquor production w...

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligosporus DSM 1964 and R. oligosporus ATCC 64063 decrea...

BACKGROUND Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast...

Solid substrate cultures of moulds behave in quite a difTerent way to conventional submerged cultures. Catabolic repression often observed in submerged fermentation can easily be overcome by using solid state fermentation. A. niger strains can be grown by SSF technique with the following advantages: enzyme titres and productivity are usually higher; there is a tendency to early enzyme excretion...