Browse Dept. of Food Science and Human Nutrition by Subject "fermentation"
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Characterization of blackcurrant berries (Ribes nigrum) and the evaluation of their bioactive compounds after ultrasound-assisted water extractions, enzymatic treatments, and fermentation (2019-04-26)Blackcurrants (Ribes nigrum) (BC) have remained relatively unknown to the US market because they were prohibited from being grown in the US from the early 20th century until the 1980s. This was due to significant losses ...
Improved xylose fermentation by expression of a putative xylose transporter encoding gene HXT2.4 in Saccharomyces cerevisiae (2013-05-24)Saccharomyces cerevisiae is considered one of the promising microorganisms in lignocellulosic bioethanol production. Unfortunately S. cerevisiae cannot consume xylose, a pentose sugar which comprises almost 30% of ...