Filter...

AnatomyOrganismsDiseasesChemicals and DrugsAnalytical, Diagnostic and Therapeutic Techniques and EquipmentPhenomena and ProcessesDisciplines and OccupationsAnthropology, Education, Sociology and Social PhenomenaTechnology, Industry, AgricultureInformation ScienceHealth Care

Select a category...

HexosesPentosesLactobacillusFermentationLactobacillaceaeLactobacillalesLactic AcidBacteriaLeuconostocPediococcusLigninBiofuelsCarbohydrate MetabolismLactococcusLactobacillus plantarumBiomassLactococcus lactisFood MicrobiologyLactobacillus acidophilusRNA, Ribosomal, 16SStreptococcus thermophilusStreptococcaceaeLactobacillus brevisGram-Positive BacteriaBifidobacteriumDNA, BacterialMolecular Sequence DataGlucoseBacteriocinsProbioticsCheeseAcetobacterDNA, RibosomalLactobacillus caseiLactobacillus delbrueckiiPhylogenyLactobacillus fermentumCultured Milk ProductsAcetobacteraceaeSequence Analysis, DNAHydrolysisAcetic AcidBacterial ProteinsGram-Negative BacteriaAntibiosisBreadStreptococcusSaccharomyces cerevisiaeOenococcusColony Count, MicrobialGram-Positive Asporogenous RodsGram-Positive CocciFood PreservationWeissellaHydrogen-Ion ConcentrationCulture MediaFood PackagingBacteria, AnaerobicWineYogurtNisinLactatesEscherichia coliLeuconostocaceaeGenome, BacterialSpecies SpecificityBase CompositionDenaturing Gradient Gel ElectrophoresisLactobacillus reuteriMeat ProductsCacaoBacterial Typing TechniquesFlourGenes, rRNAAnaerobiosisMilkGenes, BacterialFructoseIndustrial MicrobiologyBase SequenceAmino Acid SequenceRNA, BacterialBacteria, AerobicCarbohydratesGene Expression Regulation, BacterialLactobacillus helveticusBacterial Physiological PhenomenaBacterial AdhesionAerobiosisXyloseAnti-Bacterial AgentsFood HandlingEnterococcusRefrigerationIntestinesFecesGastrointestinal TractEnterococcus faecalisSilageTemperature

FermentationBiomassGlucoseYeastsBeverageFoundPreserved foodProductionPentosesFermentSimple sugarsMicroorganismsAcetic acidAmino acidsMouldsHemicelluloseCompoundsCommonly

Fermentation8

• Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts. (scielo.br)
• Lactic acid fermentation is considered one of the important mechanisms in the food industry for its sour taste, improved microbiological stability and safety of food. (chemtradeasia.com)
• Lactic acid is produced on an industrial scale by fermentation or a synthetic method. (chemtradeasia.com)
• The fermentation method requires carbohydrates, nutrients, and a microorganism to produce lactic acid via fermentation. (chemtradeasia.com)
• The carbohydrates used in fermentation consist mainly of hexoses or compounds which can be easily split into hexoses, e.g. glucose and sugar. (chemtradeasia.com)
• After fermentation, the lactic acid broth needs to be purified for its intended use. (chemtradeasia.com)
• A few years ago, I was asked to explain lactic acid fermentation in sourdough, and the difference between homo- and heterofermentation. (thefreshloaf.com)
• Alternatively, processes using cellulolytic microorganisms (such as C. cellulolyticum, C. thermocellum, and C. phytofermentans) to carry out both the hydrolysis of lignocelluloses and sugar fermentation in a single step, termed 'Consolidated Bioprocessing Process (CBP)' [ 12 ] have been proposed, how-ever the development of these is still at an early stage, and again low conversion rates seem to be a major limitation that needs to be overcome. (banksolar.ru)

Biomass3

• Moreover, conversion of sugarcane biomass into fermentable sugars for second-generation ethanol production is a promising alternative to meet future demands of biofuel production in the country. (scielo.br)
• One approach to un-locking the potential in this abundant feedstock is to separate the lignin from the carbohydrate fraction of the biomass via extensive pre-treatment of the lignocellulose involving, for exam-ple, steam-explosion and/or acid hydrolysis. (banksolar.ru)
• These pre-treatments are designed to allow the carbohydrate portion of the biomass to be broken down into simple sugars, for example by en-zymatic hydrolysis using exogenously added cellulases to release fermentable sugars [ 12 ]. (banksolar.ru)

Glucose1

• Besides being preservative resistant, other features that contribute to the spoilage capacity of Z. bailii are: (i) its ability to vigorously ferment hexose sugars (e.g. glucose and fructose), (ii) ability to cause spoilage from an extremely low inoculum (e.g. one viable cell per package of any size), (iii) moderate osmotolerance (in comparison to Zygosaccharomyces rouxii). (wikipedia.org)

Yeasts2

• For the detection of acid-resistant yeasts like Z. bailii, acidified media are recommended, such as MEA or TGY with 0.5% (v/v) acetic acid added. (wikipedia.org)
• Yeasts lack chlorophyll and are unable to manufacture by photosynthesis from inorganic substrates the organic compounds required for growth, as do higher plants, algae, and even some bacteria. (biologydiscussion.com)

Beverage2

• We discuss the historical relevance and the benefits of pulque consumption, its chemical and nutritional properties, including the health benefits associated with diverse lactic acid bacteria with probiotic potential isolated from the beverage. (frontiersin.org)
• Lactic acid is used in the beverage industry to convert the naturally present malic acid to lactic acid and to reduce the sharpness. (chemtradeasia.com)

Found2

• Lactic acid is also known as milk acid and is primarily found in milk products. (chemtradeasia.com)
• In 1856, Louis Paster found that the microorganism Lactobacillus plays an important role in manufacturing Lactic acid. (chemtradeasia.com)

Preserved food1

• Lactic acid is used to prevent spoilage of preserved food vegetables and other preserved vegetables in the brine solution. (chemtradeasia.com)

Production2

• The most frequently described natural habitats are dried or fermented fruits, tree exudates (in vineyards and orchards), and at various stages of sugar refining and syrup production. (wikipedia.org)
• Lactic acid is an important organic chemical compound with a global production of 275.000 tonnes per year and is naturally available in humans and animals. (chemtradeasia.com)

Pentoses1

• Hemicellulose macromolecules are often repeat polymers of pentoses, hexoses, and a number of sugar acids. (ncsu.edu)

Ferment2

• Some yeasts can ferment sugars to alcohol and carbon dioxide in the absence of air but require oxygen for growth. (fao.org)
• However, xylose (backbone of xylan) is a pentose sugar that is hard to ferment during biofuel conversion because microorganisms like yeast cannot ferment pentose naturally. (chromnet.net)

Simple sugars1

• Amylase inhibitors prevent the action of enzymes that break the glycosidic bonds of starches and other complex carbohydrates , preventing the release of simple sugars and absorption by the body. (chromnet.net)

Microorganisms1

• The main objective of this paper is to review the delignification and hydrolysis capabilities of microorganisms (bacteria and fungi). (springeropen.com)

Acetic acid3

• For the detection of acid-resistant yeasts like Z. bailii, acidified media are recommended, such as MEA or TGY with 0.5% (v/v) acetic acid added. (wikipedia.org)
• In conditions of excess oxygen (and in the presence of acetobacter) the alcohol can be oxidised to form acetic acid. (fao.org)
• Several alcohol-fermented foods are preceded by an acid fermentation and in the presence of oxygen and acetobacter , alcohol can be fermented to produce acetic acid. (fao.org)

Amino acids4

• Uniform media can Since amino acids are amphoteric compounds, not always be prepared from tap water. (biologyideas.com)
• The commercial preparations employed in bacteriology are composed of proteoses or albumoses, peptones, peptides, and amino acids. (biologyideas.com)
• Since amino acids are amphoteric compounds, peptone is also an excellent buffer. (biologyideas.com)
• among them, proline is the major contributor that constitutes 50-85% of the total amino acids [ 12 ]. (hindawi.com)

Moulds6

• usually the yeast only attains importance in processed products when the competition with bacteria and moulds is reduced by intrinsic factors such as pH, water activity (aw), preservatives, etc. (wikipedia.org)
• Like bacteria and moulds, they can have beneficial and non-beneficial effects in foods. (fao.org)
• Moulds and yeasts are usually acid tolerant and are therefore associated with the spoilage of acidic foods. (fao.org)
• Yeasts can grow in a pH range of 4 to 4.5 and moulds can grow from pH 2 to 8.5, but favour an acid pH (Mountney and Gould, 1988). (fao.org)
• In terms of water requirements, yeasts are intermediate between bacteria and moulds. (fao.org)
• Bacteria have the highest demands for water, while moulds have the least need. (fao.org)

Hemicellulose1

• These sugars may be obtained from hemicellulose present in lignocellulosic biomass , which can be extracted from most terrestrial plants. (chromnet.net)

Compounds1

• The majority of bacteria show characteristics intermediate between the two, which can utilize both organic and inorganic compounds. (biologyideas.com)

Commonly2

• An outstanding feature of Z. bailii is its exceptional resistance to weak acid preservatives commonly used in foods and beverages, such as acetic, lactic, propionic, benzoic, sorbic acids and sulfur dioxide. (wikipedia.org)
• Without the need to use milling to reduce phytate (including nutrient), the amount of phytic acid is commonly reduced in animal feeds by adding histidine acid phosphate type of phytases to them. (chromnet.net)