The conversion of starchy sago (Metroxylon sagu) pith waste (SPW), a lignocellulosic biomass waste, to fermentable sugars under mild conditions had been successfully demonstrated. The optimum depolymerization of SPW was achieved at 2 wt% sample loading which was catalyzed by 100 mM of oxalic acid in the presence of 25 wt% NaCl solution at 110 °C for 3 h. Up to 97% SPW sample was being converted into fermentable sugars with limited formation of by-products after two sequential depolymerization cycles. Both reaction temperature and concentration of oxalic acid were crucial parameters for the depolymerization of SPW which exhibited a high selectivity for the production of glucose over other reducing sugars.
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http://dx.doi.org/10.1007/s12010-017-2616-z | DOI Listing |
Microorganisms
January 2025
VUAB Pharma A.S, Nemanicka 2722, 370 01 České Budějovice, Czech Republic.
Daunomycin is a chemotherapeutic agent widely used for the treatment of leukemia, but its toxicity toward healthy dividing cells limits its clinical use and its production by fermentation. Herein, we describe the development of a specialized cultivation medium for daunomycin production, including a shift to oil rather than sugar as the primary carbon source. This achieved an almost threefold increase in daunomycin yields, reaching 5.
View Article and Find Full Text PDFAnimals (Basel)
January 2025
State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
This study aimed to improve palm kernel cake by reducing anti-nutritional factors with enzymes and enhancing its nutritional value through microbial fermentation. It also examined the effects of these treatments on palm kernel cake in broiler chicken diets. Palm kernel cake was hydrolyzed using xylanase and mannanase under various conditions.
View Article and Find Full Text PDFBiomedicines
December 2024
Department of Spine Surgery, The Fifth Affiliated Hospital of Sun Yat-Sen University, Zhuhai 519082, China.
Ankylosing spondylitis (AS) is a chronic inflammatory and autoimmune disease that primarily affects the sacroiliac joints and axial skeleton. While the exact pathogenetic mechanism of AS remains unclear, previous reports have highlighted the involvement of genetic factors, immune responses, and gut microbiota dysregulation in the development of this condition. Short-chain fatty acids (SCFAs), which are microbial fermentation products derived from sugar, protein, and dietary fibers, play a role in maintaining the intestinal barrier function and reducing inflammatory responses.
View Article and Find Full Text PDFFoods
January 2025
Research Group AGR-120, Department of Food Science and Technology, University of Cordoba, Ctra. Madrid-Cadiz km 396, 14071 Cordoba, Spain.
Dry-fermented sausages are appreciated all over the world for their sensory characteristics. Carbohydrates (sugars) are added during the production process, the type and quantity of which directly affect the quality of this product. However, there are few data on the role of sugars on instrumental and sensory parameters of sausages derived from Iberian pork.
View Article and Find Full Text PDFFoods
January 2025
College of Food Science and Engineering, Shanxi Agricultural University, No. 1, Mingxian South Road, Taigu District, Jinzhong 030801, China.
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described. In this study, high-throughput metagenomic sequencing and untargeted metabolomics were utilized to investigate the evolution of microbial and metabolite profiles during spontaneous fermentation in industrial-scale wine production and to elucidate the formation mechanisms of key flavor compounds. Metabolome analysis showed that the total amount of esters, fatty acids, organic acids, aldehydes, terpenes, flavonoids, and non-flavonoids increased gradually during fermentation.
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