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Updated: Aug 4, 2026

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes
16:33

Methods for Facilitating Microbial Growth on Pulp Mill Waste Streams and Characterization of the Biodegradation Potential of Cultured Microbes

Published on: December 12, 2013

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细胞外酶的生产由Lentinula edodes菌株在固态发酵中的Lignocellulosic生物质上通过物理和化学方法灭菌

Ezequiel Marcelino Silva1, Adriane Maria Ferreira Milagres2

  • 1Department of Biotechnology, Fundação Universidade Federal do Tocantins, Gurupi, TO, CEP 77 402 970, Brazil. ezequielsilva@uft.edu.br.

Current microbiology
|November 1, 2023
PubMed
概括

使用过氧化 (H2O2) 来化学杀菌细胞生物质,增强了Lentinula edodes的细胞外酶生产. 这种方法更快,需要更少的能量,和避免有毒的副产品相比自动.

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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

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Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials08:21

Isolation and Screening from Soil Biodiversity for Fungi Involved in the Degradation of Recalcitrant Materials

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相关概念视频

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Production of Antibiotics01:27

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
Production of Biopesticides01:18

Production of Biopesticides

Biopesticides offer a sustainable alternative to chemical pesticides, utilizing microbial agents to control agricultural pests. Bacillus thuringiensis (Bt) is a widely employed bacterium known for its potent insecticidal activity. Bt biopesticides are favored for their specificity to insect pests, minimal environmental impact, and natural degradability.Mechanism of Bt Toxin Action Bt produces insecticidal crystal (Cry) proteins during its sporulation phase. These proteins form parasporal...