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9 articles for “yeast fermentation”
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Total Lipids and Storage Quality of Oil Seeds and Nuts as Influenced by Yeast Fermentation
Abstract: Oilseeds and the products made from them have a role in a healthy balanced diet, even though they are energy dense and contain a high proportion of fat. Most oilseeds are made up of protein and oil. In general, fat is 18–45% by weight of oilseeds and protein is about 16–40%. Fluctuations in oil yields can cause significant fluctuations in their rates. The oils contain fat-soluble vitamins and unsaturated fats …
Published in International Journal of Fungi · Vol. 1, Issue 2, 2024 · pp. 29–35 Read article
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Spherified Kombucha: An Innovative Alternative from Probiotic Potencial Beverage for Gastronomy
Abstract: This study is focused on the development of spherified kombucha through the application of modern mixology techniques, aiming to diversify its culinary applications and increase its appeal in the field of gastronomy. Kombucha, a fermented tea known for its probiotic properties and health benefits, was transformed into a spherified form to enhance its visual and sensory appeal. Sensory evaluation revealed a significant difference between the color and other organoleptic attributes, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 1–9 Read article
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Isolation and Characterization of Natural Honey Yeast Strain : A Review
Abstract: Honey is a natural product rich in sugars, enzymes, and microorganisms, including yeasts, which play a key role in the fermentation processes that occur in honey. These yeasts are of interest due to their potential in biotechnology, fermentation, and health applications. This review discusses the methodologies used to isolate yeast strains from honey, their biochemical and molecular characterization, and their possible applications in industries such as food, pharmaceuticals, and biotechnology. …
Published in International Journal of Insects · Vol. 2, Issue 2, 2025 Read article
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Zymomonas isolated from different States of Mexico: limited producers of ethanol
Abstract: The microbial synthesis of ethanol is conventionally by yeast, however the bacterial genus Zymomonas has an interesting capacity to synthesize ethanol, currently it is an ecological alternative, for the global demand for fuels other than oil. The objectives of this work were: i) to isolate Zymomonas that synthesize ethanol from natural sources ii) to select Zymomonas natural amounts for ethanol synthesis. The results show a wide distribution of Zymomonas in …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 15, Issue 1, 2024 · pp. 1–9 Read article
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Nanoyeast Supported on Silica Gel for The Continuous Flow Bioethanol Production
Abstract: Nanomaterials outperform their bulk counterparts. Yet, production of nanomaterials, especially, nanoyeast is a challenge and is an upcoming field. Yeast is a fungal strain that consumes carbohydrates (glucose, sucrose, molasses and the like) and produces bioethanol, a potential transportation fuel. Impregnation methods are well known in catalysis to yield nanomaterials via better dispersion. An attempt has been made to modulate the size of yeast to increase the efficiency of carbohydrate …
Published in International Journal of Advance in Molecular Engineering · Vol. 2, Issue 1, 2024 · pp. 1–7 Read article
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Mannan-Rich Fractions in Poultry Nutrition: A Sustainable and Defensive Strategy against Antimicrobial Resistance
Abstract: Antimicrobial resistance (AMR) has evolved to be a significant global threat, menacing worldwide health and food security. Its proliferation in poultry farming has spurred the search for sustainable, non-antibiotic alternatives. One promising alternative is Mannan-Rich Fractions (MRFs), which is derived from Saccharomyces cerevisiae. These bioactive compounds not only support poultry health but also aid in suppressing pathogenic bacteria without contributing to resistance. This review brings together current studies highlighting how …
Published in Recent Trends in Infectious Diseases · Vol. 3, Issue 2, 2026 · pp. 1–16 Read article
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Aureobasidium pullulans- The Versatile Microcolonial Fungus for Industrial Production of Natural Products
Abstract: Aureobasidium pullulans, a yeast-like fungus, exhibits a remarkable capacity for synthesizing an extensive array of bioproducts with diverse industrial applications. This fungus is known to survive in several environmental conditions, making it a robust organism for biotechnological processes. The organism is characterized by its adaptability to various environmental conditions and habitats. It produces an array of extracellular enzymes such as amylases, lipases, proteases, and pectinases, contributing to its role as …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 14, Issue 1, 2024 · pp. 19–31 Read article
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Nutritional Status, Bioactive Properties & Therapeutic Efficacy of Omega-3 Polyunsaturated Fatty Acids Obtained by Green Synthetic Routes
Abstract: Polyunsaturated fatty acids (PUFAs), particularly omega-3 (n-3) fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are crucial for human health. They support structural brain development, visual acuity, and cardiovascular function, while also exhibiting potent anti-inflammatory, antioxidant, and antimicrobial properties. Historically, marine fish oil has been the primary dietary source of these essential fatty acids. However, escalating concerns regarding ecological environmental impacts, the oceanic bioaccumulation of heavy metal contaminants, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Ecological, Economic, and Medical Roles of Fungi: Insights from Mycology in Addressing Global Challenges"
Abstract: The large and diverse kingdom of fungi is vital to ecosystems, industry, agriculture, and medicine. Due to its ecological and biotechnological value, mycology has grown in importance. Fungi are crucial to natural systems and human life, decomposing organic materials, developing mutualistic interactions with plants, and producing antibiotics and fermented products. Recent advancements in molecular biology and genomics have significantly enhanced our understanding of fungal diversity, physiology, and evolutionary processes. These …
Published in International Journal of Fungi · Vol. 2, Issue 2, 2025 Read article