Academic Articles & Research Papers

Biochemical Conversion of Lignocellulosic Biomass in Biorefinery Systems

Lignocellulosic biomass is one of the most abundant renewable carbon resources available, currently used predominantly for energy generation through direct combustion, yet still underutilized as a feedstock for higher-value biochemical conv...

Optimization of Bacillus cereus Fermentation Process for Selenium Enrichment as Organic Selenium Source

Selenium is an essential trace element and micronutrient for human health. Application of organic selenium in plants and microorganisms as trace element supplement is attracting more and more attention. In this study, Bacillus cereus, an im...

A novel brewing process for fruit beers fermented with high jujube juice content and native yeast strains in China

Abstract China produces 99% of the world’s jujubes, yet there are overproduction challenges. Currently, most fruit beers are typically brewed with low fruit juice ratios (...

ChsA, a Class Ⅱ Chitin Synthase, Contributes to Asexual Conidiation, Mycelial Morphology, Cell Wall Integrity, and the Production of Enzymes and Organic Acids in <i>Aspergillus niger</i>

Chitin synthases (CHSs) are vital enzymes for the synthesis of chitin and play important and differential roles in fungal development, cell wall integrity, environmental adaptation, virulence, and metabolism in fungi. However, except for Ch...

Optimization of lactic fermentation parameters of sugar beet (Beta vulgaris L.) puree with Lactobacillus plantarum and Lactobacillus casei

This research investigates the lactic fermentation process of sugar beet (Beta vulgaris L.) puree with the aim of creating a functional probiotic product. The focus is on optimizing fermentation conditions to enhance health benefits, thereb...

Exploring Volatile Profiles and De-Flavoring Strategies for Enhanced Acceptance of Lentil-Based Foods: A Review

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and healt...

Natural Polyphenols for the Preservation of Meat and Dairy Products

Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, sa...

Determinação do Perfil Ótimo de Alimentação de Substrato no Processo de Fermentação Alcoólica - Influência da Condição Inicial

A otimização dinâmica do processo de fermentação batelada alimentada, através do controle da vazão de alimentação de substrato, caracteriza um problema de controle singular de difícil solução devido à flutuação do índice diferencial e da...

Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu

Our laboratory had isolated a strain of non-Saccharomyces yeast with significant application potential from high-temperature Daqu, Lachancea thermotolerans Y-07. This study aimed to explore the interaction of L. thermotolerans Y-07 with Asp...

Comparative Evaluation of Unpeeled Cassava (Manihot esculenta) and Tacca (Tacca involucrata) Tuber Flours as Substrates for Bioethanol Production

The ever-increasing demand for alternatives to fossil fuel due to its negative impacts on the environment and high prices have resulted in the search for feedstock for bioethanol production. Cassava is one of the major staple foods that is ...

Postbiotics: From emerging concept to application

The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-viable microbial cells, metabolic byproducts and their microbial components released after lysis. Postbiotics, modulate immune response, gene expre...

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review

The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem co...

Alleviating D-Galactose-Induced Aging in Mice by Modulating Gut-Liver Axis Using <i>Lactiplantibacillus plantarum</i> TY-Y10

Oxidative stress is closely linked to aging. Probiotics, whether viable or heat-inactivated, have shown antioxidant properties; however, their effect and mechanism of action in reducing oxidative stress during aging remains underexplored. T...

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

The aim of this study was to apply a combination of the microbial starters Lactobacillus uvarum LUHS245, Lactobacillus casei LUHS210, Pediococcus acidilactici LUHS29, and Pediococcus pentosaceus LUHS183 for feed fermentation and to evaluate...

Semi-rational design and modification of phosphoketolase to improve the yield of tyrosol in Saccharomyces cerevisiae

Tyrosol is an important component of pharmaceuticals, nutraceuticals, and cosmetics, and their biosynthetic pathways are currently a hot research topic. d-Erythrose 4-phosphate is a key precursor for the biosynthesis of tyrosol in Saccharom...

Molecular Informatics, Chemometrics, and Sensory Omics for Constructing an Umami Peptide Cluster Library Across the Entire Lager Beer Brewing Process

Umami taste in lager beer not only determined body fullness and the backbone of aftertaste, but also affected the controllability and interpretability of flavor expression across the entire brewing process. Based on stage-wise sampling, pep...

Data for the co-expression and purification of human recombinant CaMKK2 in complex with calmodulin in Escherichia coli

Calcium/calmodulin-dependent kinase kinase 2 (CaMKK2) has been implicated in a range of conditions and pathologies from prostate to hepatic cancer. Here, we describe the expression in Escherichia coli and the purification protocol for the f...

Artificial neural networks in process engineering

Artificial neural networks are made up of highly interconnected layers of simple ‘neuron-like’ nodes. The neurons act as nonlinear processing elements within the network. An attractive property of artificial neural networks is that, given t...

Ultrasound-enhanced co-fermentation of Yunnan Arabica coffee with rose petals: Mass transfer, microbial succession, and molecular modeling.

Anaerobic Digestion, Codigestion of Food Waste, and Chicken Dung: Correlation of Kinetic Parameters with Digester Performance and On-Farm Electrical Energy Generation Potential

Valorization of agro-food waste through anaerobic digestion (AD) is gaining prominence as alternative method of waste minimization and renewable energy production. The aim of this study was to identify the key parameters for digester perfor...