Microbial biofilms in the food industry—A comprehensive review

C Carrascosa, D Raheem, F Ramos, A Saraiva… - International Journal of …, 2021 - mdpi.com
Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-
contamination, leading to changes in the food industry's cleaning and disinfection dynamics …

Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentation

JA Tuly, HM Zabed, AS Nizami, MM Hassan… - Bioresource …, 2022 - Elsevier
Advances in microbial enzyme technology offer a significant opportunity for developing low-
energy bioconversion solutions for industrial wastes as inexpensive feedstocks for useful …

Protein-rich pulse ingredients: preparation, modification technologies and impact on important techno-functional and quality characteristics, and major food …

B Byanju, B Lamsal - Food Reviews International, 2023 - Taylor & Francis
Pulses are rich sources of protein, carbohydrates, dietary fibers, and minerals. In addition,
pulse proteins possess several characteristics that can be utilized for specific functional …

Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid …

NDK Akpabli-Tsigbe, J Osabutey, BK Mintah… - Food Bioscience, 2023 - Elsevier
Out of the available dietary sources use for chlorogenic acid extraction, soybean is new and
cheap that could offer cost-effective chlorogenic acid production under solid-state …

[HTML][HTML] Effect of single and two-stage fermentation on the antioxidative activity of soybean meal, and the structural and interfacial characteristics of its protein

C Dai, P Yan, X Xu, L Huang, M Dabbour… - Lwt, 2023 - Elsevier
The efficiency of single and two-stage solid-state fermentation (SSF) of soybean meal (SBM)
by thermophilc Bacillus licheniformis YYC4 was examined. Crude and soluble protein …

Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain

D Liu, Y Guo, H Ma - Food Bioscience, 2023 - Elsevier
This work aimed to explore an effective way for converting agro-industrial residues into
value-added products. A thermophilic protease-producing strain was isolated from soybean …

Atmospheric-pressure cold plasma-assisted enzymatic extraction of high-temperature soybean meal proteins and effects on protein structural and functional properties

XY Wang, ZT Han, ZY Dong, TH Zhang… - Innovative Food Science …, 2024 - Elsevier
To increase the extraction rate of high-temperature soybean meal proteins and improve their
functional properties, we used atmospheric-pressure cold plasma (ACP)-assisted enzymatic …

[HTML][HTML] Solid-state fermentation of soybean meal using Bacillus subtilis seed liquid prepared with ultrasound assistance

H Zhang, C Li, P Liu, Q Chen, H Wu, X Qi - LWT, 2024 - Elsevier
This study investigated the effect of ultrasound-assisted Bacillus subtilis seed fluid on the
fermentation of soybean meal (SBM). The results showed that peptide content in SBM …

Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens

Y Wang, K Xu, F Lu, Y Wang, N Ouyang… - Innovative Food Science & …, 2021 - Elsevier
The purpose of the study was to investigate the feasibility and mechanisms of increasing
peptide yield of soybean meal solid-state fermentation (SSF) products by ultrasound-treated …

Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein …

R Wang, P Dong, Y Zhu, M Yan, W Liu, Y Zhao… - Lwt, 2021 - Elsevier
Microbial fermentation can increase the water-soluble protein (WSP) contents of soybean
meal, but the microbial community compositions and its functions remain unclear during the …