lactic acid/kiazi cha kizungu

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Ukurasa 1 kutoka 154 matokeo

Chemical composition, silage fermentation characteristics, and in vitro ruminal fermentation parameters of potato-wheat straw silage treated with molasses and lactic acid bacteria and corn silage.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The aim of this study was to determine the effect of molasses and lactic acid bacteria (LAB) on the chemical composition, silage fermentation characteristics, and in vitro ruminal fermentation parameters of an ensiled potato-wheat straw mixture in a completely randomized design with 4 replicates.

Role of the pectinolytic enzyme in the lactic acid fermentation of potato pulp by Rhizopus oryzae.

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Ingia / Ingia

Rhizopus oryzae strain NBRC 4707 produced lactic acid and ethanol more efficiently than strain NRRL 395 in potato pulp, an agricultural by-product of the starch industry. The two strains developed comparable activities of xylanase, cellulase, alpha-amylase, and glucoamylase, while the

Thermal, Mechanical, and Rheological Properties of Biocomposites Made of Poly(lactic acid) and Potato Pulp Powder.

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Ingia / Ingia

The thermal, mechanical, and rheological properties of biocomposites of poly(lactic acid) (PLA) with potato pulp powder were investigated in order to (1) quantify how the addition of this filler modifies the structure of the polymeric material and (2) to obtain information on the possible

Lactic acid production from potato peel waste by anaerobic sequencing batch fermentation using undefined mixed culture.

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Ingia / Ingia

Lactic acid (LA) is a necessary industrial feedstock for producing the bioplastic, polylactic acid (PLA), which is currently produced by pure culture fermentation of food carbohydrates. This work presents an alternative to produce LA from potato peel waste (PPW) by anaerobic fermentation in a

Lactic acid production with undefined mixed culture fermentation of potato peel waste.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Potato peel waste (PPW) as zero value byproduct generated from food processing plant contains a large quantity of starch, non-starch polysaccharide, lignin, protein, and lipid. PPW as one promising carbon source can be managed and utilized to value added bioproducts through a simple fermentation

Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review.

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Ingia / Ingia

In times of increasing societal pressure to reduce the application of pesticides on crops, demands for environmentally friendly replacements have intensified. In the case of late blight, a devastating potato plant disease, the historically most widely known plant destroyer has been the oomycete

Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice.

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Ingia / Ingia

Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC

The effect of adaptation of Lactobacillus amylovorus to increasing concentrations of sweet potato starch on the production of lactic acid for its potential use in the treatment of cannery waste.

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Ingia / Ingia

Lactobacillus amylovorus, an amylolytic species, was cultured in increasing concentrations of sweet potato starch to test the effect of this progressive acclimation on lactic acid production. This research is part of a project on the use of the waste stream from a sweet potato cannery to produce

Production of lactic acid from raw sweet potato powders by rhizopus oryzae immobilized in sodium alginate capsules.

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Ingia / Ingia

Rhizopus oryzae immobilized in calcium alginate was applied in lactic acid fermentation with unhydrolyzed raw sweet potato powders as the sole carbon source. The effects of sodium alginate concentration, calcium chloride concentration, and the immobilized bead diameter on lactic acid production were

Lactic acid fermentation of potato pulp by the fungus Rhizopus oryzae.

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Ingia / Ingia

Thirty-eight strains of the fungus Rhizopus oryzae were grown on potato pulp, an agricultural by-product of the starch industry. Either lactic acid or fumaric acid and ethanol were formed, and the ratio differed among the strains tested. The highest amount of L(+)-lactic acid (10 mg/g fresh matter)

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

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Ingia / Ingia

The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch. The amylolytic

In vitro Prebiotic Effects of Bamboo Shoots and Potato Peel Extracts on the Proliferation of Lactic Acid Bacteria Under Simulated GIT Conditions.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The present study explored the possible prebiotic application of potato peel and bamboo shoot extracts for the proliferation of lactic acid bacteria (LAB) from diverse niches and their tolerance ability to simulated gastrointestinal tract (GIT) conditions was also examined. Initially, the complete

Direct fermentation of potato starch and potato residues to lactic acid by Geobacillus stearothermophilus under non-sterile conditions.

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Ingia / Ingia

BACKGROUND Lactic acid is an important biorefinery platform chemical. The use of thermophilic amylolytic microorganisms to produce lactic acid by fermentation constitutes an efficient strategy to reduce operating costs, including raw materials and sterilization costs. RESULTS A process for the

Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation.

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Ingia / Ingia

To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria

Thermal, Mechanical, Viscoelastic and Morphological Properties of Poly(lactic acid) based Biocomposites with Potato Pulp Powder Treated with Waxes.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

The thermal, mechanical and viscoelastic properties of biocomposites of poly(lactic acid) (PLA) with 20 wt.% of potato pulp powder were investigated. The potato pulp powder utilized is a byproduct from the production and extraction of starch. The results showed that the potato pulp powder does not

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