ライフサイエンスコーパス: fermentation

1 ses showed that the main changes were due to fermentation.

2 production during moromi stage of soy sauce fermentation.

3 I in recycling Fdred that accumulates during fermentation.

4 at maltose drives yeast-mediated bread dough fermentation.

5 production rates, suggesting the presence of fermentation.

6 on volatile compound profiles during moromi fermentation.

7 50% increase in product titer after 96 h of fermentation.

8 ed to (R)-delta-decalactone during alcoholic fermentation.

9 reached between the fourth and sixth day of fermentation.

10 action effectively consumed acid produced by fermentation.

11 cestor to achieve high efficiency for xylose fermentation.

12 amounts of polymeric pigments in sequential fermentation.

13 composition or the yeasts used for alcoholic fermentation.

14 nds in dough; all of them were formed during fermentation.

15 ase (PFL) is a crucial enzyme for mixed acid fermentation.

16 t least some aroma compounds produced during fermentation.

17 especially p-coumaric acid, during the yeast fermentation.

18 (GAR+) including both in vitro digestion and fermentation.

19 c fermentation, and at the end of malolactic fermentation.

20 ed to enzymatic digestion and yeast-mediated fermentation.

21 m induced a significant release of 3SH after fermentation.

22 autoanalyser) contents were monitored along fermentation.

23 point out other phenomenon occurring during fermentation.

24 lated RAP2.12 degradation to prevent aerobic fermentation.

25 1) than those without polysaccharides during fermentation.

26 alyzes the methane-forming step in the rumen fermentation.

27 contents of SCG that influenced its colonic fermentation.

28 e volatile compounds formed during alcoholic fermentation.

29 izes glucose predominantly by glycolysis and fermentation.

30 ing the hypothesis that microalgae undertake fermentation.

31 ds derived from l-tryptophan occurred during fermentation.

32 ferric iron minerals as an electron sink for fermentation.

33 ti-genotoxic potential through digestion and fermentation.

34 permine) were detected in cocoa beans during fermentation.

35 r on in vitro digestion without a subsequent fermentation.

36 increased and decreased dough height during fermentation.

37 amples taken in the middle and at the end of fermentation.

38 actobacilli growth during mixed batch faecal fermentation.

39 metabolic shift from oxidative metabolism to fermentation.

40 y to characterize real samples of grape wine fermentations.

41 rose content and their degradation for dough fermentations.

42 nd better control microbiology of industrial fermentations.

43 nic acids profile in breast-fed child faeces fermentations.

44 pproaches in waste recycling(17), industrial fermentation(18), bioremediation(19) and human health(16

45 The alcohols from fermentation, 2,3-butanedione, acetoin, acetic acid, iso

46 After fermentation, 52 and 42 actin-derived peptides were iden

47 e wine, coffee and cacao depend on microbial fermentation [8, 9] and have been globally dispersed by

48 .8kV/cm & 5kV/cm) prior and during alcoholic fermentation (AF) of red grapes on improving different p

49 Multistarter fermentation affected positively the varietal organolept

50 rent times throughout the elaboration: after fermentation, after post-fermentation, and after packing

51 ols increased during the first 3days of skin fermentation, after which certain glycosides decreased,

52 he Near East, probably served as combination fermentation, aging, and serving vessels.

53 bolism through the tricarboxylic acid cycle, fermentation, alanine metabolism, and the gamma-aminobut

54 Formulation, fermentation and drying-ripening periods showed distinct

55 undwater acidification due to electron donor fermentation and enhanced dechlorination activity.

56 which affects plant development, grape juice fermentation and has a potential effect in modulating wi

57 The results showed that fermentation and malting improved the crude fiber, crude

58 In conclusion, this study shows that fermentation and malting improves nutritional, health co

59 The effects of fermentation and malting on the proximate composition, m

60 Fermentation and malting were further observed to increa

61 Thus, human-associated fermentation and migration may have affected the distrib

62 In recent years, the combination of fermentation and organic synthesis has provided a new ro

63 changes in evolution of dough height during fermentation and oven rise.

64 phate but the relative importance of lactate fermentation and Oxidative Phosphorylation (OxPhos) is d

65 went significant changes because of the post-fermentation and packing stages.

66 on, anaerobic respiration, sulfur oxidation, fermentation and potential for metabolic syntrophy.

67 bserve and control monoclonal antibody (mAb) fermentation and purification processes.

68 We find the partitioning of flux between fermentation and respiration predicted by our model agre

69 metabolism and the growth rate dependence of fermentation and respiration, which are based on limited

70 toxicity, a finding consistent with glycerol fermentation and reuterin production.

71 After the fermentation and storage, the isoflavone and total pheno

72 e methodology was applied to optimize lentil fermentation and study its effects on generation of pept

73 pounds that occurred as a result of the post-fermentation and subsequent packing stage were explored

74 le of Spanish-style green table olives after fermentation and the changes in volatile compounds that

75 services for herbivorous hosts such as fibre fermentation and the degradation of plant defensive comp

76 out the role of proline during the alcoholic fermentation and the generation of certain volatiles.

77 sible for decreased dough height (Hm) during fermentation and thus might be the cause for lower bakin

78 e in the formation of stable pigments during fermentation and wine aging.

79 elaboration: after fermentation, after post-fermentation, and after packing.

80 and differential regulation of translation, fermentation, and amino acid biosynthesis.

81 tected both at the half and end of alcoholic fermentation, and at the end of malolactic fermentation.

82 ans P7, a model strain for industrial syngas fermentation, and its implication with bioreactor mass t

83 e to determine the impact on dechlorination, fermentation, and methanogenesis.

84 rgy metabolism, including glucose uptake and fermentation, and regulation of mitochondrial functions.

85 e's metabolism from homolactic to mixed acid fermentation, and this shift is linked to the microbe's

86 that limit ethanol yields during high-solids fermentations are overcome by integrating newly develope

87 hain fatty acids (SCFA), formed by microbial fermentation, are believed to be involved in the aetiolo

88 benzenoids, furans and acetals, and reduced fermentation aroma compounds.

89 e highest pigment production was achieved in fermentation assisted with orange LED light (8.28UA490nm

90 The effect of induced liquid state fermentation (Bacillus subtilis, Rhizopus oryzae, Saccha

91 In addition, effects of fermentation, baking and in vitro digestion on TIA and C

92 ocin-like inhibitory substance (BLIS) from a fermentation broth of Pediococcus acidilactici Kp10, and

93 olate antibody product from the cell culture fermentation broth, followed by rapid, multiattribute LC

94 mary recovery method for BLIS from a complex fermentation broth.

95 part in this process as they not only drive fermentation, but also significantly influence the flavo

96 e up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and

97 However, fermentation by A. terreus involves a long fermentation

98 mutations are demonstrated to enhance xylose fermentation by allelic replacements.

99 The effects of fermentation by autochthonous microbial starters on phen

100 missions, produced as a byproduct of enteric fermentation by herbivores.

101 Sourdough fermentation by itself and with chestnut flour reduced v

102 d as the major metabolite produced in liquid fermentation by P. sclerotiorum standing for 30% of the

103 During must fermentation by Saccharomyces cerevisiae strains thousan

104 First, fed-batch glucose fermentations by Saccharomyces cerevisiae D5A revealed t

105 production of and competition for secondary fermentation byproducts, such as lactate scavenging, inf

106 Thus, growth-independent fermentation can conditionally stabilize or destabilize

107 nic acid cross-feeding stemming from E. coli fermentation can continue in a growth-independent manner

108 molecules indicates a strain specificity in fermentation capacity of fructans as substrate.

109 roma compounds released by yeast during this fermentation carried out under two pressure conditions.

110 After a 1-3days lag phase, skin fermentation caused a constant increase of most phenols.

111 both the in vitro digestion and the colonic fermentation caused a pronounced decrease in 3,5-O-dicaf

112 Fermentation caused significant changes in the daidzein

113 The effect of sourdough fermentation combined with chestnut flour was investigat

114 ough hematite reduction for enhanced glucose fermentation complements the thermodynamic interpretatio

115 Further optimization of fermentation conditions led to the isolation of two majo

116 ulcherrima) were monitored, under controlled fermentation conditions, in synthetic must, for seven da

117 traw under simultaneous saccharification and fermentation conditions.

118 he scavenging capacity of cocoa beans during fermentation correlated with total phenolic compounds an

119 We conclude that microalgal dark fermentation could be an important energy-conserving pat

120 During fermentation course, proteins get degraded with a concom

121 his model, because of underestimation of the fermentation defects that are also present.

122 on C6 alcohols, volatile phenols, lactones, fermentation-derived alcohols, acids, or most esters.

123 These results are promising in terms of fermentation development and grape juice nitrogen compos

124 These results suggest that fermentation enables faster growth and demonstrate that

125 applied our best promoter variants to low-pH fermentations, enabling ten-fold increased production of

126 Fermentation end products, in particular the short-chain

127 loss of some theobromine and phenols during fermentation, epicatechin remained in the fermented coty

128 Currently, they are mainly produced by sugar fermentation (ethanol and isobutanol) or hydration of pe

129 o make industrial production of GAMG through fermentation feasible.

130 Here the influence of pre-fermentation fining on wine aroma chemistry has been exp

131 ty acid oxidation, anaerobic respiration and fermentation for ATP production; (3) the reduced ATP gen

132 etabolic potential and exclusive reliance on fermentation for energy acquisition.

133 kind, we reconstructed pathways for glucose fermentation from genomes of 48 species and subspecies o

134 content and sensory defects associated with fermentation: fusty/muddy sediment, musty/humid/earthy,

135 ns by direct (real-time) monitoring of their fermentation gasses.

136 Lentil fermentation has a promising potential as a strategy for

137 The production of H2S during fermentation has also been associated in the finished wi

138 CO2 overpressure released during this second fermentation has an important effect on the yeast metabo

139 stood in terms of proteome allocation, since fermentation has lower proteome cost for energy producti

140 (PHT) or juice fermentation (PHP), and post-fermentation heating (POH).

141 mentation maceration (CPM), saignee (S), pre-fermentation heating with extended maceration (PHT) or j

142 bon oxidation, carbon and nitrogen fixation, fermentation, hydrogen metabolism, and aerobic and anaer

143 The fermentation hypothesis for animal signalling posits tha

144 ate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated.

145 E,E)-2,4-decadienal) increased with the post-fermentation in Manzanilla cultivar, and also as a resul

146 tent with documented pathways of anoxic dark fermentation in microalgae.

147 enhanced glucose decomposition compared with fermentation in the absence of an iron source.

148 mpact of including energy provided by the DF fermentation in the calculation of food energy.

149 Butyrate, produced by fermentation in the large intestine by gut microbiota, a

150 amely successive dissolution, hydrolysis and fermentation in the same reaction pot.

151 volatiles and phenols that occur during skin fermentation in white winemaking.

152 nd used for the monitoring of top and bottom fermentations in beer wort samples.

153 Fermentation increased water- and oil-binding capacity a

154 t cells from oxidative metabolism to lactate fermentation, increasing both lactate levels and Salmone

155 It is commonly used in food and fermentation industry.

156 n at most cell densities, growth-independent fermentation inhibited mutualistic growth when the E. co

157 aw biomass and differential sensitivities to fermentation inhibitors.

158 late chain units into aldehydes before their fermentation into alcohols and carboxylic acids.

159 possibility to identify the strains driving fermentation is pivotal when aiming at stable and palata

160 d: standard maceration (control C), cold pre-fermentation maceration (CPM), saignee (S), pre-fermenta

161 Metabolites from anaerobic bacterial fermentation may, therefore, increase TB susceptibility

162 and response surface methodology, a low cost fermentation media was obtained to produce 6.074+/-0.019

163 emonstrated that DPA is formed in the liquid fermentation medium of B. hunanensis from three secreted

164 d, a principal short-chain fatty acid in the fermentation metabolites of S. epidermidis.

165 Malolactic fermentation (MLF) was carried out using industrial star

166 uent pH-controlled, anaerobic, batch-culture fermentation model reflective of the distal region of th

167 sequential inoculation of cultures in moromi fermentation models, with respect to viability, physicoc

168 , was shown to use iron reduction to enhance fermentation not only by consuming electron equivalents,

169 aditional method requires a second alcoholic fermentation of a base wine in sealed bottles, followed

170 ed from the alcoholic and subsequent acetous fermentation of carbohydrate sources.

171 ibit growth and end-product formation during fermentation of cellulose-derived sugars.

172 The in vitro gastrointestinal digestion and fermentation of cereals increased their antioxidant pote

173 olites of intestinal bacteria resulting from fermentation of dietary fiber.

174 y acids (SCFAs), the byproducts of microbial fermentation of dietary fibers, exhibit correlative bene

175 ally important products produced by in vitro fermentation of digestion residues were also studied.

176 Many food and feed additives result from fermentation of genetically modified (GM) microorganisms

177 Fermentation of glucose by this organism in the presence

178 However, fermentation of glucose gives low conversion yields and

179 ubset of proliferating cells, most displayed fermentation of glucose to lactate in the presence of ox

180 any other compounds can be formed during the fermentation of grains and fruits.

181 d yeast strains were obtained by spontaneous fermentation of grape must from Vranec and Cabernet Sauv

182 ic acid and n-caproic acid via the anaerobic fermentation of human fecal material.

183 Fermentation of injected chemical additives also sustain

184 in high levels in the lower gut by microbial fermentation of non-digestible carbohydrates.

185 d element removal in alkaline wastewaters by fermentation of organic carbon, using bauxite residue le

186 Volatile compounds derived from plants or fermentation of plant products can attract females and h

187 ormance of L. paracasei K5 as starter in the fermentation of pomegranate juice was studied to evaluat

188 s deriving from production of wines by yeast fermentation of Punica granatum (fermented pomegranate w

189 Itaconate is produced by fermentation of sugars by the filamentous fungus Aspergi

190 strated widely differing efficiencies in the fermentation of sugars derived from pre-treated rice str

191 cocoa-specific aroma notes are formed during fermentation of the cocoa beans by acid-induced proteoly

192 optimized in order to control the alcoholic fermentation of the concentrated grape must (CGM) from c

193 Simultaneous saccharification and fermentation of the pretreated and enzyme-digested resid

194 rial metabolites produced during the colonic fermentation of undigested carbohydrates, such as dietar

195 This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the suga

196 The effect of red cabbage fermentation on anthocyanin bioavailability and plasma a

197 n enables faster growth and demonstrate that fermentation on many glycolytic carbon sources is not li

198 nce of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attr

199 vitro gastrointestinal digestion and colonic fermentation on the stability of the polyphenols and on

200 During fermentation, only hexanal, hexanoic acid, benzaldehyde,

201 ow the role of sugar oxidation, or oxidative fermentation, operates with multiple hexose and pentose

202 instance, acidification due to carbohydrate fermentation or inflammation in response to accumulated

203 he community structure, but did not suppress fermentation or sulfate reduction as community functions

204 to small molecules or larger hydrocarbons by fermentation or thermochemistry.

205 r, quadratic and interaction effects between fermentation parameters.

206 Two samples contained methane from the fermentation pathway that could be associated with hydro

207 sm genes, including pyruvate hub enzymes and fermentation pathways and virulence genes.

208 e, it calls for renewed efforts to delineate fermentation pathways biochemically.

209 es revealed mixed acid and Entner-Dourdoroff fermentation pathways encoded by many of the same denitr

210 ogen (FAN, which is NH3) altered the glucose fermentation pathways in batch MECs, minimizing the prod

211 ased CO2 production, reflecting an impact on fermentation pathways.

212 ding enzymes for carbohydrate metabolism and fermentation, pathways that are required for survival.

213 fermentation strategy increased the overall fermentation performance for the production of two diffe

214 , fermentation by A. terreus involves a long fermentation period and the formation of various byprodu

215 ting with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH).

216 rine sediments, sulfate reduction coupled to fermentation plays a key role.

217 y is achieved after digestion, in some foods fermentation plays a role.

218 During fermentation polymeric ellagitannins were partly degrade

219 rothermal pretreatment, saccharification and fermentation procedures to convert the residue to ethano

220 g different raw materials, yeast strains and fermentation procedures, thus giving them their own uniq

221 The fermentation process exerted a strengthening effect in t

222 sor system, applied in the monitoring of the fermentation process of the cider produced in the Basque

223 Moreover, the extent of the in vitro fermentation process showed that, fermentability of FBSC

224 ABTS radical were determined to monitor the fermentation process.

225 gh and crusts prepared by a traditional long fermentation process.

226 as an adjunct to improve and accelerate the fermentation process.

227 he seven strains formed Melatonin during the fermentation process: three S. cerevisiae strains and th

228 ative to conventional methods for monitoring fermentation processes in the food industry.

229 nt to a variety of applications ranging from fermentation processes to characterizing the stress leve

230 those synthesized and those obtained through fermentation processes.

231 A Lactobacillus plantarum fermentation product (Bio21B), obtained after strain gro

232 [nondigestible carbohydrates (NDCs)] and the fermentation product butyrate are protective against col

233 itates utilization of the microbiota-derived fermentation product succinate as a carbon source.

234 o a reference bread (REF) not containing the fermentation product.

235 Selecting favorable fermentation products created specialized strains of Sac

236 ell-recognized pathways often cannot explain fermentation products formed by bacteria.

237 train nor its recombinant DNA is allowed for fermentation products placed on the EU market as food or

238 tative enzymes and increased accumulation of fermentation products, which were accompanied by decreas

239 rates, liberating host-absorbable energy via fermentation products.

240 enterotypes, differentially impacts in vitro fermentation profiles of SCFAs from fibers with differen

241 Analyses of the overall proteome and fermentation profiles revealed that cells with increased

242 Fermentation promoted an increase of approximately 3log

243 a cell, the balance between respiration and fermentation, rests in part on expression of the mitocho

244 ces among S. cerevisiae populations in grape fermentation samples, identifying strains that are likel

245 nzymes compared with separate hydrolysis and fermentation (SHF).

246 ed phenolic profile depicted during in vitro fermentation showed a degradation of higher-molecular-we

247 Moreover, after 7days of fermentation, sonication treatment caused significantly

248 Simultaneous saccharification and fermentation (SSF) of solid biomass can reduce the compl

249 CO2 production was much greater in anaerobic fermentation stage than in initial aerobic phase or late

250 t to react for 5h at 37 degrees C during the fermentation stage.

251 ion and increase CE using FAN to control the fermentation step, instead of inhibiting methanogens usi

252 telescoping multiple reactions into a single fermentation step.

253 Taken together, our new fermentation strategy increased the overall fermentation

254 A well-established fermentation strategy is available comprising three main

255 operate under conditions that favor acetate fermentation, such as during growth on glucose as the so

256 zation of SrtA containing a His-tag from the fermentation supernatant onto a nickel-modified magnetic

257 ion of extracellularly expressed SrtA in the fermentation supernatant using magnetic particles.

258 produces short-chain fatty acids by glycerol fermentation that can induce adipogenesis.

259 Fermentation thus may explain the subsistence of these f

260 reprogram host metabolism to perform lactate fermentation, thus supporting Salmonella infection.

261 size and inoculation time of S. cerevisiae; fermentation time and temperature) resulted in an alcoho

262 amylolytic activity prolonged the productive fermentation time only.

263 e high thermodynamic efficiency of anaerobic fermentation to convert organic biomass or organic waste

264 ated within grapes, and then released during fermentation to influence the final aroma of wine.

265 high-solids loading of biomass needed during fermentation to realize sufficiently high ethanol titers

266 sponses underlying the metabolic switch from fermentation to respiration is unknown.

267 5 activity increases after cells switch from fermentation to respiration, where Igo1,2 contribute to

268 ve phosphorylation, leading to a switch from fermentation to respiration.

269 pal volatile compounds from the beginning of fermentation to the end of baking in maize starch bread.

270 tress response, amino acid biosynthesis, and fermentation together with decreased abundance of riboso

271 o understand the genetic basis of mixed acid fermentation, transcriptional regulation of pflA and pfl

272 It was estimated that skin fermentation up to 1-3days might be beneficial for monot

273 ium was then used as a seed broth for acetic fermentation using Acetobacter aceti as the inoculum for

274 After medium optimization in fed-batch fermentation using glucose as the sole carbon source, fa

275 Fermentation using Lactobacillus plantarum and Savinase(

276 of barley malt wort beverages produced from fermentation using six lactic acid bacteria (LAB) strain

277 ioxide dosage required to control malolactic fermentation, via a cell concentration typical during th

278 ols after in vitro simulated large intestine fermentation was carried out on edible nuts.

279 Fermentation was characterized by three stages: i) high

280 modelling indicated that growth-independent fermentation was crucial to sustain cooperative growth u

281 cocoa beans during seven days of traditional fermentation was investigated for the first time.

282 Soy sauce fermentation was simulated in a laboratory and subjected

283 thesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-phase

284 that oxidative phosphorylation and ethanolic fermentation were active and that cooperation to provide

285 Controlled fermentations were performed with different varieties of

286 atically increase productivity in industrial fermentations which are by necessity oxygen-constrained.

287 lease was predominant in the later stages of fermentation, which explains why higher amylolytic activ

288 seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was p

289 tification of EPS produced during the yogurt fermentation, while Protocol 3 was dedicated to their ma

290 67.2mug/mL in terms of IC50 values following fermentation, while the alpha-glucosidase inhibitory act

291 e significantly (p<0.05) higher in dark malt fermentations, while the synthesis of esters was inhibit

292 stion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.

293 entiation among wines obtained to the end of fermentation with or without CO2 pressure is only achiev

294 ma and Torulaspora delbrueckii in sequential fermentation with Saccharomyces cerevisiae and Schizosac

295 Recently, various technologies which utilise fermentation with skins have been developed for obtainin

296 nown bias among certain yeast species toward fermentation with the production of ethanol even in the

297 In mixed-culture fermentations with faecal inoculate, the digested acai p

298 ular-weight phenolics over 48hours of faecal fermentation, with a concurrent increase in low-molecula

299 A pilot-scale 10 L fermentation yielded 418 mg/L of recombinant apidaecin,

300 Samples were taken at the beginning of fermentation (zero time), and after 4, 7, 14, 21 and 28d