Search
Search Results
-
Transcriptomic profiling of an evolved Yarrowia lipolytica strain: tackling hexanoic acid fermentation to increase lipid production from short-chain fatty acids
BackgroundShort-chain fatty acids (SCFAs) are cost-effective carbon sources for an affordable production of lipids. Hexanoic acid, the acid with the...
-
Characterization of a Novel Acetogen Clostridium sp. JS66 for Production of Acids and Alcohols: Focusing on Hexanoic Acid Production from Syngas
Acetogen bacteria have been spotlighted to produce fuels and chemicals from CO, H 2 , and CO 2 , main components of waste gas from the steel industry and...
-
Esterification of Cellulose Nanofibers with Valeric Acid and Hexanoic Acid
Cellulose nanofibers (CNFs) have received considerable attention as reinforcing fillers due to their excellent and versatile properties, including...
-
Integrated Bioinformatics Analysis to Study Gallic Acid-Mediated Inhibition of Polyketide Synthase A from Aflatoxin Biosynthesis Pathway of Aspergillus flavus
BackgroundAspergillus flavus is known for producing the potent carcinogenic agent aflatoxin (AFB). To identify and develop anti-aflatoxigenic...
-
An optimized reverse β-oxidation pathway to produce selected medium-chain fatty acids in Saccharomyces cerevisiae
BackgroundMedium-chain fatty acids are molecules with applications in different industries and with growing demand. However, the current methods for...
-
Novel Synthetic Antibacterial Agents
Classical (fermentation-based) and nonclassical (nonfermentation-based) antibacterials are conventionally used for the treatment of bacterial...
-
Characteristics of the steam degradation of poly(lactic acid) and poly(3-hydroxybutyrate-co-3-hydroxyhexanoate)
The introduction of biodegradable plastics is considered a practical approach to reducing plastic waste accumulation in the environment. Regardless...
-
Highly efficient determination of metal ion in cosmetic samples by reversed-phase liquid–liquid microextraction based on green hydrophobic deep eutectic solvent
In this paper, a green hydrophobic deep eutectic solvent (HDES) composed of menthol and hexanoic acid was employed to dissolve cosmetics containing Cd
-
Sustainable vortex assisted liquid phase microextraction based on fatty acid switchable solvent for selective and accurate analysis of manganese in food samples
In this research article, a sustainable fatty acids switchable solvent based vortex assisted liquid phase microextraction (SS-VA-LPME) method coupled...
-
Effect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content
The study aimed to evaluate the effect of lactic acid fermentation on the profile and content of volatile organic compounds (VOCs) in red beetroot...
-
Analytical factors for eight short-chain fatty acid analyses in mouse feces through headspace solid-phase microextraction–triple quadrupole gas chromatography tandem mass spectrometry
This study developed a method for quantifying eight short-chain fatty acids (SCFAs) in mouse fecal samples using solid-phase microextraction (SPME)...
-
Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different...
-
Determination of acrolein generation pathways from linoleic acid and linolenic acid: increment by photo irradiation
2-Propenal (acrolein) is a toxic aldehyde generated from the thermal degradation of edible oils. While previous studies have suggested that linolenic...
-
Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking
The principle objective of this study was to investigate the use of three different lactic acid bacteria ( Lactobacillus curvatus N19, Weissella cibaria ...
-
Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts
This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages...
-
Mechanochemical esterification of cellulose nanofibers lyophilized from eutectic water–tert-butanol mixtures
Freeze-dried CNFs can be modified by mechanochemical (MC) processes with minimal use of auxiliary solvents, however aggregation of nanofibers during...
-
Effects of lactic acid bacteria on antioxidant activity in vitro and aroma component of Eucommia ulmoides tea
Eucommia ulmoides tea is a popular functional health drink in Asian countries, but its unique herbal aroma is difficult for consumers to accept. The...
-
The preparation, characterization and gastroprotective activity of fermented oyster hydrolysate
In this study, the oyster hydrolysates, unfermented hydrolysate with goat milk/milk protein, and fermented oyster hydrolysates (fortified with goat...
-
Flavour by design: food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception
BackgroundThe global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of...
-
Investigation of microencapsulated lactobacillus plantarum survival in alginate microsphere incorporated with inulin and dextran in order to produce a novel probiotic whey beverage
Microencapsulation of Lactobacillus Plantarum was carried out using sodium alginate (Alg), inulin (IL), and dextran (DT) to increase the...
