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Rapid detection of Escherichia coli in dairy milk using static headspace-comprehensive two-dimensional gas chromatography
A new approach is introduced for rapid and reliable bacteria detection in food. Namely, static headspace-comprehensive two-dimensional gas...
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Optimization of Simultaneous Nutrients and Chemical Oxygen Demand Removal from Anaerobically Digested Liquid Dairy Manure in a Two-Step Fed Sequencing Batch Reactor System Using Taguchi Method and Grey Relational Analysis
The technological development for efficient nutrient removal from liquid dairy manure is critical to a sustainable dairy industry. A nutrient removal...
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Dairy intake and long-term body weight status in German children and adolescents: results from the DONALD study
PurposeTo analyse the association between intake of total dairy (TD) and types of dairy [liquid dairy (LD), solid dairy (SD), low-fat dairy (LFD),...
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Enhancing biohydrogen production from mono-substrates and co-substrates using a novel bacterial strains
The staggering increase in pollution associated with a sharp tightening in global energy demand is a major concern for organic substances. Renewable...
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Effects of Individual and Combined Fermentation Factors on Antimicrobial Activity of Nisin by Lactococcus lactis ATCC 11454
There is an increasing demand for natural food preservatives due to consumers’ concern on the negative effects of chemical preservatives in food...
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Simultaneous fermentation and enzymatic biocatalysis—a useful process option?
Biotransformation with enzymes and de novo syntheses with whole-cell biocatalysts each have specific advantages. These can be combined to achieve...
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Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass
Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few...
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Milk fermentation with prebiotic flour of Vasconcellea quercifolia A.St.-Hil.
Non-conventional food plants have bioactive compounds and a high nutritional value. Among these, Vasconcellea quercifolia has nutritional benefits,...
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Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain
The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent...
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Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index
BackgroundIn order to improve the taste acceptability of certain nutritional oils, it has been decided in this study to introduce them in an emulsion...
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Growth Kinetics of Prodigiosin (Food Color) Produced by Novel Serratia marcescens bhu prodig Under Submerged Fermentation (SMF)
AbstractProdigiosin is a promising food color due to its antibacterial, antimalarial, antimycotic characteristics, immunomodulating, and antitumor...
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The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice
This study aimed to evaluate the impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide (XOS) on the physicochemical...
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Energy performance of compressed biomethane gas production from co-digestion of Salix and dairy manure: factoring differences between Salix varieties
Biogas from anaerobic digestion is a versatile energy carrier that can be upgraded to compressed biomethane gas (CBG) as a renewable and sustainable...
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Probiotic Plant-Based Beverages
Vegetable matrices are suitable substrates for obtaining probiotic plant-based beverages. The development of these products aims to serve a new...
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Application of Microbial Enzymes in Food Industry
Enzymes are essential for both synthesis and breakdown processes in all living organisms. The use of biocatalysts has replaced destructive chemical...
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Recovery of Biohydrogen and Biomethane by Anaerobic Fermentation of Organic Solid Waste
Organic solid waste, which mainly consists of biowaste, around the world is increasing at an alarming rate. Much of the carbon in this biowaste...
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Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue)
γ-Aminobutyric acid (GABA) is a non-protein amino acid with a variety of physiological functions. Recently, yeast Kluyveromyces marxianus strains...
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Future Opportunities and Challenges in Dairy Enzymology
As the preceding chapters in this book have explored in detail, the field of dairy enzymology is wide and complex, and enzymes from multiple sources...
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Enhancement of lutein content in Calendula officinalis Linn. By solid-state fermentation with lactobacillus species
Calendula officinalis Linn contains the highest quantity of lutein in the orange variety of Calendula flowers. It has several benefits like; it...
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Determination of Nitrogen and Phosphorus in Dairy Slurry Using Near Infrared Diffuse Reflection Spectroscopy
Nitrogen and phosphorus are important nutrient measurement indicators for the slurry field application. Conventional wet chemical methods have been...