Searched for: subject%3A%22Fermentation%22
(1 - 20 of 107)

Pages

document
López-Contreras, A.M. (author), Dijkstra, J.W. (author), de Vrije, T. (author), Dussan, K. (author), Luzzi, S. (author), van den Burg, B. (author), Budde, M. (author), van Seijst, D. (author), van Medevoort, J. (author), Pazhavelikkakath Purushothaman, R.K. (author), van Haveren, J. (author), Morales-González, O.M. (author), Ferrari, F. (author), Rep, M. (author), Hakeem, A. (author), van Haute, M. (author), Claassen, P.A.M. (author)
The aim of the project “More Fuels from Organic Residues” (MOTOR) is to produce advanced biofuels for the transport sectors where electrification or gaseous biofuels will not generate the reduction of their carbon footprint in the short term. In MOTOR, wet lignocellulosic waste streams that do not compete with the food/feed market are used as a...
conference paper 2022
document
Liakakou, E.T. (author), Infantes, A. (author), Neumann, A. (author), Vreugdenhil, B.J. (author)
The integration of gasification with syngas fermentation is still in an early stage of development, where many questions exist concerning the syngas quality required. The challenge is to define the gasification conditions that will provide a H2:CO:CO2 ratio suitable for syngas fermentation, as well as to identify and remove the compounds that...
article 2021
document
Meesters, K.P.H. (author), Abelha, P.M.R. (author), Kroon, P. (author), Saric, M. (author), Paz, L. (author), Vural Gursal, I. (author), van Groenestijn, J.W. (author)
Large quantities of biomass will be needed to feed the biobased economy. Use of crops and wood may cause (indirect) land use change related greenhouse gas emissions. Agro-residues could be an interesting alternative. However, several issues are hindering efficient application: high potassium and chlorine content and low bulk density are the most...
conference paper 2021
document
van Trijp, M.P.H. (author), Schutte, S. (author), Esser, D. (author), Wopereis, S. (author), Hoevenaars, F.P.M. (author), Hooiveld, G.J.E.J. (author), Afman, L.A. (author)
Background: Whole grain wheat (WGW) products are advocated as a healthy choice when compared with refined wheat (RW). One proposed mechanism for these health benefits is via the microbiota, because WGW contains multiple fibers. WGW consumption has been proposed to ameliorate nonalcoholic fatty liver disease, in which microbiota might play a role...
article 2021
document
Wacoo, A.P. (author), Mukisa, I.M. (author), Meeme, R. (author), Byakika, S. (author), Wendiro, D. (author), Sybesma, W. (author), Kort, R. (author)
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on consumer acceptability. This study evaluated probiotic enrichment and detoxification of kwete, a commonly consumed...
article 2019
document
van der Veer, C. (author), Hertzberger, R.Y. (author), Bruisten, S.M. (author), Tytgat, H.L.P. (author), Swanenburg, J. (author), de Kat Angelino-Bart, A. (author), Schuren, F. (author), Molenaar, D. (author), Reid, G. (author), de Vries, H. (author), Kort, R. (author)
Background: A vaginal microbiota dominated by lactobacilli (particularly Lactobacillus crispatus) is associated with vaginal health, whereas a vaginal microbiota not dominated by lactobacilli is considered dysbiotic. Here we investigated whether L. crispatus strains isolated from the vaginal tract of women with Lactobacillus-dominated vaginal...
article 2019
document
Westerik, N. (author), Kort, R. (author), Sybesma, W. (author), Reid, G. (author)
Perhaps by serendipity, but Lactobacillus rhamnosus has emerged from the 1980s as the most researched probiotic species. The many attributes of the two main probiotic strains of the species, L. rhamnosus GG and GR-1, have made them suitable for applications to developing countries in Africa and beyond. Their use with a Streptococcus thermophilus...
article 2018
document
Parker, M. (author), Zobrist, S. (author), Donahue, C. (author), Edick, C. (author), Mansen, K. (author), Nadjari, M.H.Z. (author), Heerikhuisen, M. (author), Sybesma, W. (author), Molenaar, D. (author), Diallo, A.M. (author), Milani, P. (author), Kort, R. (author)
A variety of foods fermented with lactic acid bacteria serve as dietary staples in many African communities; yet, their bacterial profiles are poorly characterized. The integration of health-promoting probiotics into naturally fermented milk products could make a profound impact on human health. Here, we characterize the bacterial community...
article 2018
document
Fehlbaum, S. (author), Prudence, K. (author), Kieboom, J. (author), Heerikhuisen, M. (author), van den Broek, T. (author), Schuren, F.H.J. (author), Steinert, R.E. (author), Raederstorff, D. (author)
Recently, the concept of prebiotics has been revisited to expand beyond non-digestible oligosaccharides, and the requirements for selective stimulation were extended to include microbial groups other than, and additional to, bifidobacteria and lactobacilli. Here, the gut microbiota-modulating effects of well-known and novel prebiotics were...
article 2018
document
Bothe, M.K. (author), Maathuis, A.J.H. (author), Bellmann, S. (author), van der Vossen, J.M.B.M. (author), Berressem, D. (author), Koehler, A. (author), Schwejda-Guettes, S. (author), Gaigg, B. (author), Kuchinka-Koch, A. (author), Stover, J.F. (author)
Lactulose, a disaccharide of galactose and fructose, used as a laxative or ammonia-lowering drug and as a functional food ingredient, enhances growth of Bifidobacterium and Lactobacillus at clinically relevant dosages. The prebiotic effect of subclinical dosages of Lactulose, however, remains to be elucidated. This study analyses changes in the...
article 2017
document
Aguirre, M. (author), Venema, K. (author)
There is an elevated incidence of cases of obesity worldwide. Therefore, the development of strategies to tackle this condition is of vital importance. This review focuses on the necessity of optimising in vitro systems to model human colonic fermentation in obese subjects. This may allow to increase the resolution and the physiological...
article 2017
document
Marco, M.L. (author), Heeney, D. (author)
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that...
article 2017
document
Aguirre, M. (author), Eck, A. (author), Koenen, M.E. (author), Savelkoul, P.H.M. (author), Budding, A.E. (author), Venema, K. (author)
The aim of this study was to screen how rapidly the human gut microbiota responds to diet in an in vitro model of the proximal colon (TIM-system). Two experimental diets were provided to the gut bacteria: a high carbohydrate and a high protein diet. The metabolic response and the composition of the microbiota were compared to a control diet...
article 2016
document
Kortman, G.A.M. (author), Dutilh, B.E. (author), Maathuis, A.J.H. (author), Engelke, U.F. (author), Boekhorst, J. (author), Keegan, K.P. (author), Nielsen, F.G.G. (author), Betley, J. (author), Weir, J.C. (author), Kingsbury, Z. (author), Kluijtmans, L.A.J. (author), Swinkels, D.W. (author), Venema, K. (author), Tjalsma, H. (author)
Oral iron administration in African children can increase the risk for infections. However, it remains unclear to what extent supplementary iron affects the intestinal microbiome. We here explored the impact of iron preparations on microbial growth and metabolism in the well-controlled TNO's in vitro model of the large intestine (TIM-2). The...
article 2016
document
Verhoeckx, K.C.M. (author), Vissers, Y.M. (author), Baumert, J.L. (author), Faludi, R. (author), Feys, M. (author), Flanagan, S. (author), Herouet-Guicheney, C. (author), Holzhauser, T. (author), Shimojo, R. (author), van der Bolt, N. (author), Wichers, H. (author), Kimber, I. (author)
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins...
article 2015
document
Zune, Q. (author), Delepierre, A. (author), Gofflot, S. (author), Bauwens, J. (author), Twizere, J.C. (author), Punt, P.J. (author), Francis, F. (author), Toye, D. (author), Bawin, T. (author), Delvigne, F. (author)
Fungal biofilm is known to promote the excretion of secondary metabolites in accordance with solid-staterelated physiological mechanisms. This work is based on the comparative analysis of classical submerged fermentation with a fungal biofilmreactor for the production of a Gla::green fluorescent protein (GFP) fusion protein by Aspergillus oryzae...
article 2015
document
Kort, R. (author), Westerik, N. (author), Mariela Serrano, L. (author), Douillard, F.P. (author), Gottstein, W. (author), Mukisa, I.M. (author), Tuijn, C.J. (author), Basten, L. (author), Hafkamp, B. (author), Meijer, W.C. (author), Teusink, B. (author), Vos, W.M. (author), Reid, G. (author), Sybesma, W. (author)
Background: The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name...
article 2015
document
Aguirre, M. (author), Ramiro-Garcia, J. (author), Koenen, M.E. (author), Venema, K. (author)
This study investigated the stability and the activity of the microbiota from a single and a pool of donors in the TNO in vitro model of the colon (TIM-2 system). Our findings demonstrate the suitability of the preparation of a pool of fecal sample to be used for fermentation experiments. Chemicals/CAS: isobutyric acid, 5711-69-3, 79-31-2;...
article 2014
document
Ramasamy, U.S. (author), Venema, K. (author), Gruppen, H. (author), Schols, H.A. (author)
The aim of this study was to monitor cell wall polysaccharide (CWPs) utilization during fermentation by the human colonic microbiota in the TNO in vitro model of the colon (TIM-2). Chicory root pulp (CRP) and treated (ensiled) CRP (ECRP) containing four times more soluble pectin than CRP, were fermented in the model. After the adaptation phase...
article 2014
document
Ramasamy, U.S. (author), Venema, K. (author), Schols, H.A. (author), Gruppen, H. (author)
The aim of this research was to study the in vitro fermentation of chicory root pulp (CRP) and ensiled CRP (ECRP) using human fecal inoculum. Analysis of carbohydrate levels in fermentation digests showed that 51% of all CRP carbohydrates were utilized after 24 h of fermentation. For ECRP, having the same cell wall polysaccharide composition as...
article 2014
Searched for: subject%3A%22Fermentation%22
(1 - 20 of 107)

Pages