The pyrroloquinoline quinone (PQQ)-dependent soluble glucose dehydrogenase based carbon paste electrodes were investigated and applied for glucose monitoring in the oxygen deficient media. Reagentless biosensors possessing a wide linear range (up to 5 mM glucose with a detection limit of 0.12 mM) were designed. The oxygen-insensitive response of the biosensor creates the opportunity to use it as a flow-through device for continuous monitoring of glucose in media during the wine yeast fermentation process. The analysis of glucose assimilation rate by yeast strains using the developed biosensor correlated well (R2=0.9938) with convenient yeast testing methods.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.bios.2010.06.038 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Engineering yeast to produce fraxetin from ferulic acid and lignin.
Appl Microbiol Biotechnol
January 2025
Frontiers Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin, China.
Lignin, the most abundant renewable source of aromatic compounds on earth, remains underexploited in traditional biorefining. Fraxetin, a naturally occurring flavonoid, has garnered considerable attention in the scientific community due to its diverse and potent biological activities such as antimicrobial, anticancer, antioxidant, anti-inflammatory, and neurological protective actions. To enhance the green and value-added utilization of lignin, Saccharomyces cerevisiae was engineered as a cell factory to transform lignin derivatives to produce fraxetin.
View Article and Find Full Text PDFDevelopment of nutri-functional paneer whey-based kefir drink.
J Food Sci Technol
February 2025
Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125001 Haryana India.
Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.
View Article and Find Full Text PDFNew plant-based kefir fermented beverages as potential source of GABA.
J Food Sci Technol
February 2025
Food Science and Nutrition Department, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato, Campinas, SP 13083-862 Brazil.
The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts).
View Article and Find Full Text PDFUtilization of rice pasta by-products as the substrate for vinegar fermentation.
J Food Sci Technol
February 2025
Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Unlabelled: The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation.
View Article and Find Full Text PDFBacillus spp. as microbial factories for levan and fructooligosaccharide production - Recent trends.
Int J Biol Macromol
January 2025
School of Chemical & Biotechnology, SASTRA Deemed University, Thirumalaisamudram, Tamil Nadu, India.
Levan is a fructan-type homopolysaccharide that has gained increasing attention due to its unique properties and promising applications. It is a fructose-based polymer produced through microbial fermentation by diverse microorganisms, including bacteria, yeasts and archaea. The ongoing research on levan mainly focuses on optimizing production processes, elucidating its biological functions, and uncover novel applications.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!