background: mahyaveh is an iranian salted-fermented fish sauce which due to its high amount of protein has risk of histamine production. this study was carried out to determine effect of zataria multiflora essential oil (eo) on histamine production in mahyaveh. methods: dried anchovies (stolephorus sp.), refined-salt and mustard seed (brassica juncea) were purchased from the local market in ban...

The ability of cells to respond to environmental changes and adapt their metabolism enables cell survival under stressful conditions. The budding yeast Saccharomyces cerevisiae (S. cerevisiae) is particularly well adapted to the harsh conditions of anaerobic wine fermentation. However, S. cerevisiae gene function has not been previously systematically interrogated under conditions of industrial...

An integrated approach for the management of continuous beer fermentation with immobilized cells was developed. Experimental results for continuous fermentation were used for the development of dependencies for the calculation of real extract and ethanol at different degrees of fermentation and dilution rates. For this purpose, mathematical relationships describing the fermentation with high ac...

Lactic acid is an important chemical with various industrial applications, and it can be efficiently produced by fermentation, in which Bacillus coagulans strains present excellent performance. Betaine can promote lactic acid fermentation as an effective osmoprotectant. Here, positive effect of betaine on fermentation by B. coagulans is revealed. Betaine could enhance lactic acid production by ...

The fermentation of Streptomyces griseus for the production of cycloheximide is similar to other antibiotic fermentations in that product synthesis is subject to feedback regulation and the desired product is degraded in the fermentation broth. The productivity of this fermentation can thus be dramatically increased by removing the antibiotic from the whole broth as it is produced. One means fo...

Studies were conducted to evaluate effects of pod storage (as a means of pulp pre-conditioning) and fermentation time on the fermentative quality and appearance of Ghanaian cocoa beans. The fermentative quality (cut test and fermentation index [FI]) and colour (L, a, b) of the cocoa beans were studied using standard methods. Increasing pod storage and fermentation time significantly (P<0.05) in...

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...

in this study, lactic acid production by repeated batch fermentation using cell entrapped methods was compared. barium alginate beads, agar gel and polyurethane foam cubes were employed as carriers to immobilize lactobacillus casei subsp. casei for the purpose of l (+)-lactic acid production. increasing concentrations of lactic acid during fermentation were better tolerated by barium alginate e...

Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored t...

The medium composition and fermentation conditions of Ganoderma applanatum(GA) strain were optimized by the liquid shake flask fermentation, and the antioxidant activity of exopolysaccharides was investigated. The results showed that the optimal conditions of the liquid fermentation of GA strain were as follows: Carbon source was corn powder, nitrogen source was soy powder, the initial pH was 6...