Cargando…

The Potential of Sequential Fermentations in Converting C1 Substrates to Higher-Value Products

Today production of (bulk) chemicals and fuels almost exclusively relies on petroleum-based sources, which are connected to greenhouse gas release, fueling climate change. This increases the urgence to develop alternative bio-based technologies and processes. Gaseous and liquid C1 compounds are avai...

Descripción completa

Detalles Bibliográficos
Autores principales:	Stark, Christina, Münßinger, Sini, Rosenau, Frank, Eikmanns, Bernhard J., Schwentner, Andreas
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9204031/ https://www.ncbi.nlm.nih.gov/pubmed/35722332 http://dx.doi.org/10.3389/fmicb.2022.907577

Ejemplares similares

Exploring the Potential of Corynebacterium glutamicum to Produce the Compatible Solute Mannosylglycerate
por: Schwentner, Andreas, et al.
Publicado: (2021)

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production
por: Tristezza, Mariana, et al.
Publicado: (2016)

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae
por: Seguinot, Pauline, et al.
Publicado: (2020)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Optimization of Bioethanol Production Using Whole Plant of Water Hyacinth as Substrate in Simultaneous Saccharification and Fermentation Process
por: Zhang, Qiuzhuo, et al.
Publicado: (2016)

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine
por: Canonico, Laura, et al.
Publicado: (2016)

The Type of Forage Substrate Preparation Included as Substrate in a RUSITEC System Affects the Ruminal Microbiota and Fermentation Characteristics
por: Duarte, Andrea C., et al.
Publicado: (2017)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

The formation of higher alcohols in rice wine fermentation using different rice cultivars
por: Wang, Chunxiao, et al.
Publicado: (2022)

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species
por: De Roos, Jonas, et al.
Publicado: (2018)

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
por: Gobert, Antoine, et al.
Publicado: (2017)

Production of cellulose by Aspergillus niger under submerged and solid state fermentation using coir waste as a substrate
por: Mrudula, Soma, et al.
Publicado: (2011)

Comprehensive Substrate-Based Exploration of Probiotics From Undistilled Traditional Fermented Alcoholic Beverage ‘Lugri’
por: Baliyan, Neha, et al.
Publicado: (2021)

The Type and Concentration of Inoculum and Substrate as Well as the Presence of Oxygen Impact the Water Kefir Fermentation Process
por: Laureys, David, et al.
Publicado: (2021)

Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
por: Renault, Philippe, et al.
Publicado: (2016)

A Prospective Study on the Fermentation Landscape of Gaseous Substrates to Biorenewables Using Methanosarcina acetivorans Metabolic Model
por: Nazem-Bokaee, Hadi, et al.
Publicado: (2018)

Substrate-Dependent Fermentation of Bamboo in Giant Panda Gut Microbiomes: Leaf Primarily to Ethanol and Pith to Lactate
por: Scoma, Alberto, et al.
Publicado: (2020)

Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives
por: Pino, Alessandra, et al.
Publicado: (2019)

Is lactate an undervalued functional component of fermented food products?
por: Garrote, Graciela L., et al.
Publicado: (2015)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

Health-Promoting Properties of Lactobacilli in Fermented Dairy Products
por: Widyastuti, Yantyati, et al.
Publicado: (2021)

Oxidative Fermentation of Acetic Acid Bacteria and Its Products
por: He, Yating, et al.
Publicado: (2022)

Editorial: Role of starters on the safety of fermented food products
por: Laranjo, Marta
Publicado: (2023)

Tucumã Oil Shifted Ruminal Fermentation, Reducing Methane Production and Altering the Microbiome but Decreased Substrate Digestibility Within a RUSITEC Fed a Mixed Hay – Concentrate Diet
por: Ramos, Aline F. O., et al.
Publicado: (2018)

Using gas mixtures of CO, CO(2) and H(2) as microbial substrates: the do's and don'ts of successful technology transfer from laboratory to production scale
por: Takors, Ralf, et al.
Publicado: (2018)

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production
por: Bartkiene, Elena, et al.
Publicado: (2021)

Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge
por: Atter, Amy, et al.
Publicado: (2021)

Changes in the fermentation products, taxonomic and functional profiles of microbiota during high-moisture sweet sorghum silage fermentation
por: Zhao, Jie, et al.
Publicado: (2022)

Variations of Soybean Meal and Corn Mixed Substrates in Physicochemical Characteristics and Microbiota During Two-Stage Solid-State Fermentation
por: Su, Weifa, et al.
Publicado: (2021)

Absence of Protein A Expression Is Associated With Higher Capsule Production in Staphylococcal Isolates
por: Brignoli, Tarcisio, et al.
Publicado: (2019)

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes
por: Sabater, Carlos, et al.
Publicado: (2020)

Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
por: De Dea Lindner, Juliano, et al.
Publicado: (2021)

Microbial Monitoring in the EDEN ISS Greenhouse, a Mobile Test Facility in Antarctica
por: Fahrion, Jana, et al.
Publicado: (2020)

Cost effective technologies and renewable substrates for biosurfactants’ production
por: Banat, Ibrahim M., et al.
Publicado: (2014)

Effect of Clostridium butyricum Supplementation on in vitro Rumen Fermentation and Microbiota With High Grain Substrate Varying With Media pH Levels
por: Jiao, Peixin, et al.
Publicado: (2022)

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines
por: Gao, Pingping, et al.
Publicado: (2022)

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
por: Li, Weicheng, et al.
Publicado: (2020)

High Value Fermentation Products
por: Saran, Saurabh
Publicado: (2019)

Fermentative hydrogen production from agroindustrial lignocellulosic substrates
por: Reginatto, Valeria, et al.
Publicado: (2015)

Biofuel production: an odyssey from metabolic engineering to fermentation scale-up
por: Hollinshead, Whitney, et al.
Publicado: (2014)

Cannot write session to /tmp/vufind_sessions/sess_ialj61d1rf6lma8sc1li1kd0es