Comprehensive insights into sustainable conversion of agricultural and food waste into microbial protein for animal feed production
The growing global population and higher living standards instantly demand the transition in
the direction of a sustainable food system. A substantial section of means and agricultural …
the direction of a sustainable food system. A substantial section of means and agricultural …
Characterization of Short Chain Fatty Acids Produced by Selected Potential Probiotic Lactobacillus Strains
S Thananimit, N Pahumunto, R Teanpaisan - Biomolecules, 2022 - mdpi.com
Short-chain fatty acids (SCFAs), particularly butyrate, have received considerable attention
with regard to their anti-cancer efficacy in delaying or preventing colorectal cancer. Several …
with regard to their anti-cancer efficacy in delaying or preventing colorectal cancer. Several …
A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods
Bioactive peptides generated from food proteins have gained much interest as functional
foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to …
foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to …
Lactic acid from mixed food waste fermentation using an adapted inoculum: influence of pH and temperature regulation on yield and product spectrum
Environmental conditions (pH and temperature) are expected to influence microbial
community composition and product spectrum in mixed-culture food waste (FW) …
community composition and product spectrum in mixed-culture food waste (FW) …
Valorization of household food wastes to lactic acid production: A response surface methodology approach to optimize fermentation process
Lactic acid is a valuable compound used in several industrial processes such as polymers,
emulsifiers manufacturing, pharmaceutical, and cosmetic formulations. The present study …
emulsifiers manufacturing, pharmaceutical, and cosmetic formulations. The present study …
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli
CM Araújo, KB Sampaio, JYP da Silva, JN de Oliveira… - Food …, 2024 - Elsevier
This study evaluated the use of acerola (Malpighia glabra L., CACE), cashew (Anacardium
occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts …
occidentale L., CCAS), and guava (Psidium guayaba L., CGUA) fruit processing coproducts …
Fungal solid-state fermentation of food waste for biohydrogen production by dark fermentation
CR Manuel, QF Carlos, PC Carmen, MA Iván - International Journal of …, 2022 - Elsevier
The dark fermentation process was evaluated for biohydrogen production from food waste
through fungal solid-state fermentation (SSF). Three fungal cultures (one strain of …
through fungal solid-state fermentation (SSF). Three fungal cultures (one strain of …
Assessment of physicochemical and rheological properties of xylo-oligosaccharides and glucose-enriched doughs fermented with BB-12
Simple Summary Xylo-oligosaccharides (XOS) are considered indigestible fibers that could
support the growth of potentially beneficial gut microbes, thus classified as “prebiotics” …
support the growth of potentially beneficial gut microbes, thus classified as “prebiotics” …
[HTML][HTML] Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional …
KV Moiseenko, OA Glazunova, TV Fedorova - Foods, 2024 - mdpi.com
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn
their attention to cereal-based non-alcoholic fermented products. In contrast to fermented …
their attention to cereal-based non-alcoholic fermented products. In contrast to fermented …
Sheep milk symbiotic ice cream: Effect of inulin and apple fiber on the survival of five probiotic bacterial strains during simulated in vitro digestion conditions
M Kowalczyk, A Znamirowska-Piotrowska… - Nutrients, 2022 - mdpi.com
We conducted a study to determine the survival of bacterial cells under in vitro digestion. For
this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5 …
this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5 …