This study aimed to evaluate the production of lipases by a new strain of Pseudomonas sp. using
fermentation medium containing byproducts of poultry meat or soybean oil industry. The results
indicate that chicken fat and soybean gum induced 48.3 U/mL and 93.3 of lipase activity, respectively.
However, th...
BACKGROUND: Pyruvic acid (PA), a vital α-oxocarboxylic acid, plays an important role in energy and carbon metabolism. The oleaginous yeast Yarrowia lipolytica (Y. lipolytica) has considerable potential for the production of PA. An increased NaCl concentration reportedly increases the biomass and PA yiel...
Yarrowia/metabolismo,
Yarrowia/genética,
Ácido Pirúvico/metabolismo,
Mutación,
Fermentación,
Tolerancia a la Sal/genética,
Reactores Biológicos,
Presión Osmótica,
Carbono/metabolismo,
Glicerol/metabolismo,
Levaduras,
Cloruro de Sodio
Background: Oleaginous yeasts can be grown on different carbon sources, including lignocellulosic hydrolysate containing a mixture of glucose and xylose. However, not all yeast strains can utilize both the sugars for lipogenesis. Therefore, in this study, efforts were made to isolate dual sugar-utilizing...
Trichosporon/metabolismo,
Trichosporon/química,
Lipogénesis,
Lípidos/biosíntesis,
Aceites/química,
Biocombustibles,
Xilosa/aislamiento & purificación,
Glucosa/aislamiento & purificación,
Oryza,
Lignina/metabolismo,
Hidrólisis,
Fermentación
BACKGROUND: The preparation of broad bean koji is a key process in the production of Pixian broad bean paste (PBP). Protease is essential for the degradation of proteins during PBP fermentation. To obtain broad bean koji with high protease activity using the cocultivated strains of Aspergillus oryzae QM-...
The value of coffee presents a significant increase influenced by the improvement of the beans quality, so that a coffee made by beans with an inferior quality has a lower acceptance in the market and a reduction in therms of commercialization value. The different time of fermentation of the coffee in wa...
Background: Hong Qu glutinous rice wine (HQGRW) is brewed under non-aseptic fermentation conditions, so it usually has a relatively high total acid content. The aim of this study was to investigate the dynamics of the bacterial communities and total acid during the fermentation of HQGRW and elucidate the...
Vino/microbiología,
Lactobacillus/aislamiento & purificación,
Pediococcus/aislamiento & purificación,
Acetobacter/aislamiento & purificación,
Fermentación,
Análisis de Componente Principal,
Microbiota,
Concentración de Iones de Hidrógeno,
Lactobacillus/genética,
Lactobacillus/metabolismo,
Pediococcus/genética,
Pediococcus/metabolismo,
Acetobacter/genética,
Acetobacter/metabolismo,
Análisis de Secuencia,
Biología Computacional,
Factores de Tiempo,
Análisis por Conglomerados,
Bacterias/aislamiento & purificación
Background: Biotechnological processes are part of modern industry as well as stricter environmental requirements. The need to reduce production costs and pollution demands for alternatives that involve the integral use of agro-industrial waste to produce bioactive compounds. The citrus industry generate...
Citrus sinensis/química,
Biotecnología/métodos,
Fitoquímicos,
Administración de Residuos,
Residuos/análisis,
Fermentación,
Ácido Elágico,
Aspergillus fumigatus,
Taninos Hidrolizables/análisis,
Polifenoles/análisis,
Flavonoides/análisis
Two experiments were conducted to evaluate the effect of the level and degradability of crude protein (CP) on the digestive metabolism and productive performance of dairy cows. In both experiments, 15 Holstein cows with 585 ± 40 kg of body weight were distributed in a Latin square design with five conte...
The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organ- ism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the winemaking process. Grape juice is a challenging environm...
Abstract Shochu is the most widely consumed spirit in Japan. In its manufacture is used koji, a solid fungus culture traditional of the Asian countries, but that makes the production process slow. Shochu can be produced from a variety of starchy sources, including sweet potato. About 7% of the world's sw...
