ライフサイエンスコーパス: fermentation

1 y to generate bioactive peptides during milk fermentation.

2 of melanoidins is affected by gut microbiota fermentation.

3 ) and lactic acid were identified after 72 h fermentation.

4 nditions with different time and temperature fermentation.

5 were observed during large-scale white wine fermentation.

6 nes increased significantly during alcoholic fermentation.

7 of inoculum starter in support high quality fermentation.

8 cretion, including lactic acid and ethanolic fermentation.

9 s, Low (7.5 g/L) and High (15 g/L), prior to fermentation.

10 le white wines was observed during alcoholic fermentation.

11 ghlighted the microbial metabolism during AP fermentation.

12 tial exponential growth phase and throughout fermentation.

13 e amino acids were evaluated during or after fermentation.

14 he alcohol profile was altered after 48 h of fermentation.

15 ge at different relative humidity values and fermentation.

16 with a maximum of peptides found after 24 h fermentation.

17 nd hydrogen metabolism, denitrification, and fermentation.

18 tent increased by 4.3 folds after 10 days of fermentation.

19 which were indirectly related to malolactic fermentation.

20 d spontaneous had more volatiles than bottom-fermentation.

21 cell-free samples from an anaerobic butanol fermentation.

22 f higher level of 3-hydroxypropionate during fermentation.

23 resent >= 1% in at least one stage of pulque fermentation.

24 es to flourish, typically towards the end of fermentation.

25 and microbial) after carbonic maceration and fermentation.

26 compounds bioaccessibility after 4 h of gut fermentation.

27 nite especially when added to juice prior to fermentation.

28 ncrease pyruvate oxidation at the expense of fermentation.

29 ng, were not compensated by increased lactic fermentation.

30 ular species were observed following yoghurt fermentation.

31 hat usually occur in large-scale spontaneous fermentations.

32 cillales dominated dairy, cereal and cassava fermentations.

33 thout affecting the alcoholic and malolactic fermentations.

34 titer of bikaverin at 202.75 mg/L with flask fermentation (273-fold higher than the initial titer).

35 cific methanogenic activity to cell-specific fermentation activity ratio of >1000.

36 r with subsequent microbial modification and fermentation adding complexity to pool composition.

37 ation (sequential and simultaneous alcoholic fermentation (AF)/malolactic fermentation (MLF)) on the

38 to 1.1 g/100 g dw., whereas the lactic acid fermentation allowed the increase to as much as 5.5 g/10

39 individual phenolic compounds after in vitro fermentation allowed their identification as microbial m

40 us advantage for organic acid production via fermentation allowing a higher overall product yield.

41 Fermentation also led to a marked increase of antioxidan

42 traction methods based on Aspergillus oryzae fermentation and alpha-amylase hydrolysis are also propo

43 For the insoluble fraction, fermentation and baking slightly increased phenolic cont

44 g UPLC-tandem quadrupole MS before and after fermentation and baking.

45 protein isolation step combining lactic acid fermentation and cold alkaline extraction reduced the re

46 bility of producing longifolene by microbial fermentation and could serve as the basis for the constr

47 Principle component analysis revealed that fermentation and drying methods contributed to respectiv

48 lower than C. sinensis, irrespective of the fermentation and drying methods.

49 This study aimed to compare the effect of fermentation and drying on the organoleptic characterist

50 the persistence of lactobacilli during olive fermentation and enhance their probiotic properties and

51 es, such as Aspergillus oryzae, used in food fermentation and enzyme production, and Aspergillus flav

52 imitation as well as pathways for mixed-acid fermentation and H(2) production.

53 Following the fermentation and maturation, the amount of polyphenols d

54 t oils to a high concentrate diet on ruminal fermentation and microbial community composition.

55 eractive on this medium with higher rates of fermentation and oxidative respiration relative to diplo

56 ed thus enhancing flavour development during fermentation and producing different spirit characters.

57 otopic ratios of ethanol obtained from honey fermentation and Rare Earth Elements, were used to devel

58 ria, they are important in energy-conserving fermentation and respiration processes.

59 and headspace volatiles were increased after fermentation and storage (112 +/- 17-213 +/- 30 mg GAE/1

60 ation or fungal growth and those coming from fermentation and the winemaking process.

61 undance of genera and species changed during fermentation and was associated with a decrease in sucro

62 n of MND, HMND, and ketols through alcoholic fermentation and wine aging.

63 by processing (e.g. extraction, roasting or fermentation) and by the growing methods (e.g. viticultu

64 e peptides were formed after 2 and 4 days of fermentation, and originated predominantly from the prot

65 uenced by phenotype (grain color), sourdough fermentation, and subsequent heat processing.

66 that metabolic oscillations in acetogen gas fermentation are controlled at the thermodynamic level.

67 Distillery fermentations are non-sterile, which allow bacterial com

68 Fermentation as a production method for chemicals is esp

69 hted the shift from respiration to ethanolic fermentation as the severely hypoxic/anoxic core became

70 shown to be efficient for pomegranate juice fermentation, as indicated by analysis of sugars and org

71 The impact of fermentation assisted by four different lactic acid bact

72 The effect of beginning the bacterial fermentation at the start of fermentation was investigat

73 ON during various processing steps (milling, fermentation, baking and cooking with water) of differen

74 d antioxidants increased 1.9-3.6X after 96-h fermentation; baking further increased these components

75 m classification based on several factors as fermentation barrel, raw material, distillation method a

76 ere were no hops-derived volatiles in bottom-fermentation beers, but they were present in top and spo

77 in foods during common preparations, such as fermentation, brewing, and ripening, using untargeted ma

78 ctobacillus pentosus strain from green olive fermentation brine was used as starter culture.

79 rotein concentration at the end of alcoholic fermentation but heat was less efficient than bentonite

80 The starters lead to changes throughout fermentation, but provided fermented cocoa with similar

81 pionate are metabolites from dietary fiber's fermentation by gut microbiota that can affect different

82 After fermentation by gut microbiota, a ten-fold increase in t

83 in, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plant

84 should be noted that enzymatic digestion or fermentation by microbiota could potentially enhanced br

85 distinct cultivars during the first week of fermentation by quantitative and qualitative 16S rRNA ge

86 During winemaking, yeasts are removed after fermentation by racking, filtration, or centrifugation,

87 y-products (AP) recycling through a designed fermentation by selected autochthonous Lactobacillus pla

88 hilus and L. acidophilus, which suggest that fermentation by these microorganisms increases the antit

89 use the 24-h time set to evaluate feedstock fermentation capacity that is intended for longer period

90 ar) and at the end (P = 6 bar) of the second fermentation, carried out in open and closed bottles.

91 Fermentation caused the fortification of avocado puree w

92 us to debottleneck the pathway and optimize fermentation conditions so that we are able to redirect

93 rogenase (AdhE) is a key enzyme in bacterial fermentation, converting acetyl-CoA to ethanol, via two

94 The positive effects of the fermentation corroborate with new sensory routes, modifi

95 s to determine whether dysbiosis in butyrate fermentation could be identified in human infants, befor

96 Although fermentation decreased the total phenolics, flavonoids a

97 sts species is a promising starter for cocoa fermentation decreasing duration time and modulating hig

98 s (indicating hydrolysis of bound forms) and fermentation-derived volatiles, compared to FSS.

99 l respiration becomes constrained, promoting fermentation, despite available oxygen.

100 Natural and O. oeni malolactic fermentation did not alter the content of picolinic acid

101 ce of some species involved in saccharolytic fermentation (e.g., Prevotellaceae, Ruminococcaceae), bu

102 roduced from waste biomass sources or syngas fermentation effluent through microbial chain elongation

103 Fermentation end-products, extent of feed degradation an

104 as the use of inducer molecules or switching fermentation/environmental conditions.

105 increased glycolysis followed by lactic acid fermentation, even in the presence of abundant oxygen (t

106 t to identify wine strains that exhibit late-fermentation flocculant behaviour using two complementar

107 spirit is an alcoholic beverage produced by fermentation followed by distillation of the honey must,

108 we explored regulatory mechanisms of citrate fermentation genes by global regulators ArcA and Fnr und

109 directly regulate the expression of citrate fermentation genes in E. coli under anaerobic conditions

110 The putative anaerobic citrate fermentation genes in V. cholerae, consisting of citCDEF

111 ulated but also indirectly modulated citrate fermentation genes via controling CitA-CitB system.

112 directly controled the expression of citrate fermentation genes via regulating CitA-CitB system, whil

113 urcuminoids into buttermilk prior to yoghurt fermentation had 33% total potential bioavailability.

114 The use of starters during fermentation has been gaining momentum as it can warrant

115 ty and decrease methane emissions by enteric fermentation has been shown, the information available i

116 f interspecies hybrids associated with human fermentations has received less attention.

117 r lower-altitude zones, and that spontaneous fermentations have a higher potential of sensorial resul

118 per 20 cm of the soil (including the organic fermentation-humus [FH] layer), the C:N ratio and pHCaCl

119 and dynamic rheometric analysis showed that fermentation improved flow resistance.

120 an acetaldehyde intermediate during ethanol fermentation in an anaerobic environment.

121 n A and its antimicrobial effect in a faecal fermentation in comparison with nisin A and H.

122 sted as markers to evaluate the intensity of fermentation in grape seeds before oil extraction, and t

123 of which have neuroactive properties, during fermentation in laboratory-scale processing of white and

124 ible for increased branched chain amino acid fermentation in the co-cultures.

125 e on the ability of the derivatives to alter fermentation in the rumen.

126 or natural product synthesis and large-scale fermentation in yeast.

127 Products of microbial fermentation including butyrate facilitate the generatio

128 ids and an increase in products of bacterial fermentation, including acetate and succinate.

129 Fermentation increased sourness and 'vinegar' odor and r

130 However, all fermentations increased the contents of lactic, acetic,

131 rowning index was positively correlated with fermentation index (r = 0.670, p < 0.05) of leaves sampl

132 egulated translation factor that responds to fermentation-induced acidosis.

133 one of the most important parameters in the fermentation industry, influencing not only the producti

134 Sourdough fermentation influences several properties of leavened b

135 ional Indonesian soybean product produced by fermentation, is especially popular because of its umami

136 index can be of value for the estimation of fermentation kinetics.

137 tially being able to conserve energy through fermentation, likely depend on partner organisms for the

138 The influence of liquid-state fermentation (LSF) by selected lactic acid bacteria (LAB

139 on the must volatile composition after a pre-fermentation maceration.

140 , using the combined approach of malting and fermentation, malted cereals could contribute to high nu

141 l (wort), ethyl alcohol and ethyl octanoate (fermentation, maturation and filtration), or ethyl alcoh

142 t primary degradation of polysaccharides and fermentation may play an important but unrecognized role

143 otential (-0.12 V) detection of butanol-1 in fermentation medium (4 mM) containing multiple electroac

144 fermentation stages, using the Styrofoam-box fermentation method and employing UHPLC-ESI MS/MS for th

145 Malolactic fermentation (MLF) and oak barrels aging are two oenolog

146 Malolactic fermentation (MLF) is a natural and biological deacidifi

147 neous alcoholic fermentation (AF)/malolactic fermentation (MLF)) on the chemical and sensory properti

148 Repeated-batch malolactic fermentations (MLF) demonstrated that SiO(2)-ALG biocaps

149 At the end of the alcoholic fermentation, NIV was mitigated by 56.5%.

150 pounds, and antioxidant activity during 72-h fermentation of 100% sea buckthorn and mixed with apple

151 vitro experiments, we provide evidence that fermentation of amino acids provides a mechanism for the

152 al of solvent mixes that can be generated by fermentation of biomass-derived sugars have not been exp

153 imerization of isobutanol, produced from the fermentation of biomass-derived sugars.

154 a beverage which is produced by lactic acid fermentation of black carrot juice.

155 re a single species is sufficient for the co-fermentation of cellulose and hemicellulose.

156 This study encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under control

157 Fermentation of coffee brews by human gut microbiota led

158 fatty acids (SCFAs), which are generated by fermentation of complex carbohydrates, have emerged as k

159 chain fatty acids derived from gut microbial fermentation of dietary fiber have been shown to suppres

160 anaerobic intestinal microbiota through the fermentation of dietary fiber.

161 e global methane budget, mostly from enteric fermentation of domestic ruminants.

162 ular methane, due to the microbial anaerobic fermentation of feed in the rumen.

163 ate, and butyrate) are produced by microbial fermentation of fiber in the colon.

164 short-chain fatty acids (SCFAs) through gut fermentation of fiber, in CKD and diabetes.

165 For the first time, lactic acid fermentation of four types of legume sprouts was used to

166 Aerobic glycolysis, or preferential fermentation of glucose-derived pyruvate to lactate desp

167 The present work shows that fungal fermentation of green canephora coffee beans is a potent

168 the content of amino acid derivatives during fermentation of large-scale white and red wines were als

169 compounds is an economical strategy for the fermentation of lignocellulose-derived sugars to fuels a

170 aromyces cerevisiae EC-1118 was suitable for fermentation of longan juice supplemented with 50% seed

171 Fermentation of milk is commonly used throughout the wor

172 ng alternative substrates such as syntrophic fermentation of organic compounds with methanogens.

173 t-chain fatty acids ([SCFA)] produced during fermentation of prebiotic fiber in the large intestine),

174 ol/g dry matter) throughout large intestinal fermentation of pseudocereals (esp.

175 Bacterial metabolism and fermentation of resistant starch leads to increases in s

176 Hence, fermentation of soy drink with Lycoperdon pyriforme to t

177 Gas production from the fermentation of starch or cellulose were decreased by oi

178 TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 degrees C.

179 The fermentation of Triticum dicoccum with sourdough enhance

180 It is prepared by sourdough fermentation of wheat flour with yeast (YAK) or buttermi

181 of the phenolic profile during the alcoholic fermentation of white wines obtained from Feteasca regal

182 cetic acid are produced during the alcoholic fermentation of wort.

183 s tandem mass spectrometry (HRAM-MS/MS) that fermentation of yoghurts from ovine milk using specific

184 eight yeasts strains were used in separated fermentations of fine cocoa, type Scavina, as starter in

185 In this study, the effects of fungal fermentation on green canephora coffee beans were evalua

186 and Pichia kudriavzevii (Pk) during on-farm fermentation on physico-chemical and microbiological cha

187 ent metal availability opens the window into fermentation optimization and provides new knowledge abo

188 ss is separated from the aqueous phase after fermentation or production has finished.

189 by mechanisms that prioritize either speed (fermentation) or yield (respiration).

190 ized in vitro European protocol of digestion-fermentation over Ca(II)-alginate beads synthesized with

191 The fermentation parameters as initial pH (X(1)), DSF-to-wat

192 Fermentation partially hydrolyzed O-glycosides to their

193 ied gluconeogenesis and the putrefaction and fermentation pathways as being associated with CRC, wher

194 eria population increased with the elapse of fermentation period, except for beverages inoculated wit

195 After fermentation period, total polyphenols, total carotenoid

196 oduction of total gas and methane during the fermentation periods, which showed good matching between

197 icate that the use of starter culture in the fermentation phase constitutes a relevant alternative fo

198 As a possible industrial application, the fermentation process adopted in this research could be r

199 The fermentation process allowed the detoxification of the p

200 significant impact on the course of the mead fermentation process and on their composition and on the

201 indings show that fruits addition during the fermentation process considerably increased the antioxid

202 on with wood in a controlled and accelerated fermentation process for mimicking barrel ageing transfo

203 The fermentation process generally increased soluble phenoli

204 rm of a dandelion syrup on the course of the fermentation process of "trojniak" type meads, on their

205 we investigated the effect of up scaling the fermentation process on chemical composition and biologi

206 roaches of making beer throughout continuous fermentation process remains a challenging problem, whic

207 strong sedimentation at the end of the wine fermentation process under various environmental conditi

208 fruit beer produced adding fruits during the fermentation process were analyzed.

209 were submitted to an in vitro digestion and fermentation process, and their bioactivity was assessed

210 ics exceed even the highly developed ethanol fermentation process.

211 ibutable to the bacterial involvement in the fermentation process.

212 nol content kept consistent during the short fermentation process.

213 nce of dicarbonyl compounds on the anaerobic fermentation processes was confirmed by the reduced prod

214 inseed, causes some favorable effects on the fermentation processes.

215 during barrel ageing of beer, in controlled fermentation processes.

216 enriched doughs and the standard had similar fermentation processes.

217 SFs gradually increased until the end of the fermentation processes.

218 micum ATCC13032) as typical microorganism in fermentation processes.

219 per mille, whereas the delta(15)N values of fermentation-produced chymosin are significantly lower,

220 Addition of fermentation-produced chymosin to animal rennet, or its

221 The strains used as starters did develop the fermentation producing ciders with alcoholic degrees bet

222 lent conjugate of a distinctive C. difficile fermentation product (isocaproate) and an amino acid ass

223 The main fermentation product was n-caproate (55% of all carbon),

224 tact poplar stems achieved nearly 70% of the fermentation production observed with milled poplar as t

225 S-like visceral hypersensitivity mediated by fermentation products of intestinal microbes in mice.

226 s, sera of patients with kidney disease, and fermentation products of metabolically engineered cyanob

227 we demonstrate that short-chain fatty acids, fermentation products of the gut microbiome, are potent

228 sociated with inflammation/tissue damage and fermentation products produced by C. difficile.

229 a preferred carbon source such as glucose to fermentation products such as acetate.

230 ptoms of IBS, possibly by reducing microbial fermentation products.

231 d accurately predicted secretion of multiple fermentation products.

232 ecame depleted at dusk, indicating increased fermentation rates at the onset of nightly hypoxia, and

233 ouble those at night, indicating sifnificant fermentation rates even during aerobic conditions.

234 trics had to be met: (a) a methanogenesis to fermentation ratio higher than 0.6 and (b) a cell-specif

235 Fining during fermentation reduced the total bentonite dose required,

236 y contrast, addition to grape juice prior to fermentation required substantially lower doses of GSP (

237 Alcoholic fermentation resulted in a significant decrease in MND a

238 Solid-state fermentation (SSF) by Aspergillus spp. and Mucor spp. on

239 id (GLA) and carotenoids through solid-state fermentation (SSF) processes.

240 The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus f

241 , based on organismal gene content, for each fermentation stage and identified an abundance of genes

242 principal phenolic compounds throughout the fermentation stage of white wines treated with different

243 can be proposed as potential markers for the fermentation stage.

244 are mainly affected by pressure and five by fermentation stage.

245 ao beans of the genotype IMC 67 at different fermentation stages, using the Styrofoam-box fermentatio

246 llowed differentiation of beans at different fermentation stages.

247 Cocoa bean fermentation still remains a rather empirical process.

248 tile compounds, consequently, generating new fermentation strategies.

249 ded the first commercial products, while new fermentation technologies targeting novel active ingredi

250 applications rely on large-scale suspension fermentation technologies that are not easily portable,

251 ents of antioxidant activities; however, the fermentation temperature and initial soluble solids of l

252 2020) identify two end-products of bacterial fermentation that regulate intestinal lipid absorption a

253 During the primary alcoholic fermentation, the consumption rate of fermentable brewin

254 Upon the end of in vitro digestion and gut fermentation, the difference between the strategies was

255 by shifting redox balance to glycolysis and fermentation, thereby diminishing electron flow through

256 of diversifying metabolic routes promoted by fermentation, this study proposed a new processing metho

257 early flocculation can cause stuck/sluggish fermentations, this phenotype is not common amongst comm

258 ScPk shortened fermentation time by 24 h.

259 core and temperature (38 degrees C), for the fermentation time of 96 h was observed.

260 The effect of fermentation time on the phenolic content and antioxidan

261 des were identified and quantified over four fermentation time points.

262 n increased degree of hydrolysis with longer fermentation time was confirmed.

263 al antioxidant activity increased during the fermentation time.

264 agenomic sequencing of five stages of pulque fermentation to characterize organismal and functional d

265 vitro gastrointestinal digestion and colonic fermentation to examine the accessibility of polyphenols

266 bial metabolic pathways, including anaerobic fermentation to generate short-chain fatty acids.

267 ting the olive oil to in vitro digestion and fermentation to mimic physiological conditions.

268 llowed during the winemaking, from alcoholic fermentation to post-fermentative maceration.

269 showed how the cell uses metabolites during fermentation to produce higher levels of ATP (mid-log co

270 tially use alternative electron acceptors or fermentation to remain active under oxygen-depleted cond

271 e rates accompanied by a switch from aerobic fermentation to respiration, with glycerol and acetate p

272 variability in their ability to switch from fermentation to respiration.

273 llowing pasteurization, with no response for fermentation to yoghurt.

274 t conditions and strains in industrial-scale fermentation, to produce novel sea buckthorn products an

275 s used to inoculate the fermenters, and four fermentation units were used per treatment.

276 train of Lactobacillus plantarum followed by fermentation using a distilling strain of Saccharomyces

277 Fed-batch fermentations using concentrated green seaweed hydrolysa

278 m simultaneous alcoholic and malolactic wine fermentations using free or immobilized kefir culture at

279 sented here employed an artificial system of fermentation, using controlled incubations, in order to

280 Malolactic fermentation was completely ended in all BW with no mali

281 Formation of volatiles during the fermentation was dependent on the starters.

282 ffect of PVPP treatments on rose wine during fermentation was investigated by measuring color, polyph

283 g the bacterial fermentation at the start of fermentation was investigated.

284 olecular sensory changes of soy drink during fermentation were decoded by means of direct immersion-s

285 otential markers for assessing the degree of fermentation were identified.

286 The changes in the peptide profile over fermentation were subsequently evaluated, and potential

287 The sugars consumed during fermentation were used mainly for cell mass production,

288 ines injected with nitrogen or oxygen during fermentation were used to identify the effect of gas exp

289 Fermentations were carried out for 24 h at different pH

290 Cocoa fermentations were performed in wooden boxes and eight y

291 are the main seed phenolics extracted during fermentation) were highly correlated with seed color cha

292 nificate transformation during digestion and fermentation, which amounted to 60% compared to the 26%

293 9.31 g l(-1) in a 180-m(3) industrial-scale fermentation, which is the highest titer ever reported.

294 nd protocatechuic acids were consumed during fermentation while dihydrocaffeic acid and catechol were

295 es under environmental conditions that favor fermentation will drive inflammatory gene expression fro

296 Fermentation with DSM 10492 reduced the content of flavo

297 this research, we investigated the impact of fermentation with five starters of lactic acid bacteria

298 g mitigation of nivalenol (NIV) in alcoholic fermentation with magnetic field application (MF).

299 ired, and was most effective near the end of fermentation with the reduction of 16% and 21%, dependin

300 ion of some polyphenols at an early stage of fermentation would later limit the amount of quinone com