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Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
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Konstantina Kassoumi, Dimitrios Sevastos and Athanasia Koliadima
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at ...
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Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti and Barbara Lanza
This work provides multiple screenshots about the evolution of an industrial fermentation process inside a table olives facility. Data collected and interpreted will help the table olives industry to better understand the process and its criticalities, s...
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Mohamed S. Abdel-Salam, Safa S. Hafez, Mohamed Fadel, Shereen A. H. Mohamed, Wafaa K. Hegazy and Bigad E. Khalil
The most abundant organic carbon source on Earth is cellulosic materials. Its main resources are crop straws which are not commonly used and produce environmental pollution. These resources can be a site of biological hydrolysis to primary sugars by cell...
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Maria Dimopoulou, Vicky Troianou, Spiros Paramithiotis, Niki Proksenia and Yorgos Kotseridis
The aim of the present study was to induce malolactic fermentation (MLF) after alcoholic fermentation (AF) of must of the Moschofilero cultivar, the only ?gris? native grape variety that is cultivated in Greece. For this purpose, Oenococcus oeni strains ...
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Desi Riana Saputri, Fenzy Putri Liewenti, Stanislaus Dimas Indra
Pág. 73 - 77
Cocoa beans from Indonesian farmers are not optimal to utilize dan has low quality because they have not done fermentation processing. The aim of this study was to process cocoa beans through fermentation by using Aspergillus niger and Saccharomyces cere...
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María del Carmen González-Jiménez, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno and Teresa García-Martínez
The traditional method for sparkling wine making consists of a second fermentation of a base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism is the second most important process after carbon and takes place duri...
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Fidanka Ilieva, Kire Petrov, Sanja Kostadinovic Velickovska, Natasa Gunova, Violeta Dimovska, João Miguel F. Rocha and Tuba Esatbeyoglu
Two autochthonous yeast strains called F-8 and F-78 (isolated and selected from the Tikve? wine-producing region) were inoculated in wine musts from Vranec and Cabernet Sauvignon grape varieties. The fermentation process and quality of the produced wines...
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Anikó Fehér, Soma Bedo, Csaba Fehér
Pág. 320 - 330
Corn fiber is a by-product of the corn wet milling process and a promising raw material to produce bioethanol in a bio-refinery process. In this study, enzymatic and acidic fractionations of corn fiber were compared with particular attention to produce g...
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Bai-Chuan Tian, Guang-Lei Liu, Zhe Chi, Zhong Hu and Zhen-Ming Chi
The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments. However, little is known about the o...
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