Preparative biochemistry & biotechnology
May 27, 2019
To overcome the problem that soft-sensing model cannot be updated with the bioprocess changes, this article proposed a soft-sensing modeling method which combined fuzzy c-means clustering (FCM) algorithm with least squares support vector machine theo...
Interest in low cost cellulase production has become a major challenge in recent years for biorefineries. Fed-batch fermentation of Trichoderma strains for the production of low cost cellulase is carried out on complex media that has various soluble ...
Preparative biochemistry & biotechnology
Feb 1, 2019
Artificial neural networking (ANN) seems to be a promising soft sensor for implementing current approaches of quality by design (QbD) and process analytical technologies (PAT) in the biopharmaceutical industry. In this study, we aimed to implement be...
The aim of this study was to optimize the cultural conditions for using industrial wastewater as nature culture through response surface methodology. In our present study, we analyzed the total number of living in the fermentation broth using mult...
Porcine interferon-α (pIFN-α) could be used as the vaccine adjuvant to enhance the antiviral ability of porcine in swine industry. In here, a combinational strategy integrating codon optimization, multiple gene insertion, strong AOX1 promoter, and ef...
Food research international (Ottawa, Ont.)
Nov 1, 2018
In this study, potato starch (PS) was processed by high hydrostatic pressure (HHP) at 200, 350 and 500 MPa for 30 min at 25 °C. Effects of HHP-treated PS on the processing performance of PS-gluten and PS-hydroxypropylmethylcellulose (HPMC) dough-like...
Food research international (Ottawa, Ont.)
Sep 18, 2018
The brewers' spent grain is a by-product generated during brewery process and is a potential source for arabinoxylans (AX) extraction. In the present work, the extraction and characterization of an arabinoxylan-rich fraction from brewers' spent grain...
Food research international (Ottawa, Ont.)
Jun 2, 2018
A Mexican staple food prepared with corn "tortilla" (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as "taco". It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to evaluate the effect in short cha...
Synergistic system of dark fermentation and algal culture was initially operated at batch mode to investigate the energy production and nutrients removal from molasses wastewater in butyrate-type, ethanol-type and propionate-type fermentations. Butyr...
Lactose is a main by-product in the cheese industry. Many attempts have been made to convert the lactose to high value-added products, including epilactose. Epilactose is a valuable prebiotic and can be epimerized from lactose with cellobiose 2-epime...
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