Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties.

This study focused on optimizing the production of fermented Spirulina (FS) products using a bioactivity-guided strategy with Lactobacillus helveticus B-4526 and Kluyveromyces marxianus Y-329 in a 3-L bioreactor. Various operating conditions, including aeration rates and pH modes, were tested. While both microorganisms thrived under all conditions, the "cascade" mode, controlling dissolved oxygen, enhanced protein hydrolysis and antioxidant activity, as confirmed by SDS-PAGE and DPPH/TEAC assays, respectively.

Influence of Different Bacteria Species in Chemical Composition and Sensory Properties of Fermented Spirulina.

Fermented Spirulina (FS) could be a good strategic approach for diversifying algae-derived formulations to a current functional food market. In this study, microbial properties, total and free amino acids, protein hydrolysis, volatile organic compounds (VOCs) and sensory properties of FS and unfermented Spirulina (unFS) products by four different Lactic acid bacteria (LAB) and three different Bacillus strains were examined. The highest proteolytic activity with LAB strains was confirmed by SDS-PAGE.

Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii.

The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis.

Biosynthesis of eight-carbon volatiles from tomato and pepper pomaces by fungi: Trichoderma atroviride and Aspergillus sojae.

The aim of this study was to investigate the possibility of using tomato and red pepper pomaces for the production eight-carbon volatiles by Trichoderma atroviride and Aspergillus sojae. The fermentation of tomato and pepper pomace-based media by both moulds was conducted in shake flasks and bioreactors. Microbial growth behaviours and fermentation abilities of T.

Investigation of antimicrobial activity and and genes in and strains isolated from naturally fermented Turkish white cheeses.

In this research, the antagonistic effects of and bacteria isolated from naturally fermented Turkish white cheeses, produced without starter culture, against , , , , and were evaluated. The presence of and genes was also detected in the isolates, which had antimicrobial activity. Total 71 strains of and 7 strains of were tested; 20 of and none of strains showed antimicrobial activity against the tested bacteria using agar spot method.

Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis.

The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography-Mass spectrometry, Gas chromatography- olfactometry and Spectrum Sensory Analysis.

Volatile metabolites produced from agro-industrial wastes by Na-alginate entrapped Kluyveromyces marxianus.

The aim of this study was to evaluate the effects of alginate entrapment on fermentation metabolites of Kluyveromyces marxianus grown in agrowastes that served as the liquid culture media. K. marxianus cells entrapped in Na-alginate were prepared using the traditional liquid-droplet-forming method.

Pigment and color stability of beetroot betalains in cow milk during thermal treatment.

Thermal stability of beetroot betalains in cow milk was determined during heating at 70-90 °C. Changes in color values of colored milk were also investigated. Degradation of betalains followed first order kinetics while changes of L(∗), Hue angle and Chroma values fitted zero order and first order kinetic, respectively.

Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii.

Bioflavours are called natural flavour and/or fragrance compounds which are produced using metabolic pathway of the microorganism and/or plant cells or their enzyme systems with bioengineering approaches. The aim of this study was to investigate bioflavour production from tomato and red pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii. Obtained specific growth rates of K.

Influence of carbon and nitrogen source on production of volatile fragrance and flavour metabolites by the yeast Kluyveromyces marxianus.

The yeast Kluyveromyces marxianus produces a range of volatile molecules with applications as fragrances or flavours. The purpose of this study was to establish how nutritional conditions influence the production of these metabolites. Four strains were grown on synthetic media, using a variety of carbon and nitrogen sources and volatile metabolites analysed using gas chromatography-mass spectrometry (GC-MS).

Growth and by-product profiles of Kluyveromyces marxianus cells immobilized in foamed alginate.

The aim of this research was to study how the yeast cell immobilization technique influences the growth and fermentation profiles of Kluyveromyces marxianus cultivated on apple/chokeberry and apple/cranberry pomaces. Encapsulation of the cells was performed by droplet formation from a foamed alginate solution. The growth and metabolic profiles were evaluated for both free and immobilized cells.

Effect of emulsifiers on oil separation problem and quality characteristics of Tahin Helva during storage.

Tahin helva is one of Turkish traditional confectionary foods. Sesame paste, sugar syrup and soapwort extract were used for tahin helva's production. The purpose of this study was to solve the oil separation problem occurred in tahin helva by using food additives permitted as an emulsifier for tahin helva in the Turkish and EU Codex.