Results 271 to 280 of about 552,691 (359)

Multiple Genome Sequences of Heteropolysaccharide-Forming Acetic Acid Bacteria. [PDF]

Genome Announc, 2017
Brandt JU, Jakob F, Geissler AJ, Behr J, Vogel RF.   +4 more
europepmc   +1 more source

Biochemistry of acetic acid bacteria.

Journal of the agricultural chemical society of Japan, 1988
openaire   +2 more sources

New Utilization of Acetic Acid Bacteria

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2014
Hisao SAKODA, Naoki AKASAKA, Shinsuke FUJIWARA   +2 more
openaire   +2 more sources

Studies on the substances to stimulate acetic acid fermentation. Part VIII. Identification of acetic acid bacteria isolated from vinegar mash.

, 1985
Tsuyoshi Nanba, Hiroshi Kato
openalex   +2 more sources

Lueyang Black‐Boned Chicken and Black Bean Soup Promoting the Acute Healing of Skin Wounds, Accompanying Special Flavor Substances

Food Chemistry International, EarlyView.
ABSTRACT Animal protein and plant protein make the protein supplement more comprehensive and further optimize the nutritional structure of the national diet. In this study, a “dual protein” Lueyang black‐boned chicken and black bean soup (FS) was prepared.
Mengya Zhao, Zining Luo, Pengyan Tong, Yining Jia, Xin Yang, Jing Liu, Fangyu Long   +6 more
wiley   +1 more source

Chitosan‐Based pH‐Responsive Films and Edible Coatings to Enhance Fruit Shelf‐Life: Impact of Plant Biomolecules and Composition

Food Chemistry International, EarlyView.
Chitosan based coatings/films forming solution with the use ofplant extracts and parameters for fruit shelf life analysis. ABSTRACT Fresh fruits are a natural source of various minerals and vitamins, which are essential for human health. However, a rapid rate of respiration, water loss and fast ripening ability result in shorter shelf life and ...
Arun K. Singh
wiley   +1 more source

Production of vinegar using edible alcohol as feedstock through high efficient biotransformation by acetic acid bacteria. [PDF]

Food Sci Biotechnol, 2018
Yin XY, Zhong WK, Huo J, Chang X, Yang ZH.   +4 more
europepmc   +1 more source

Health Benefits of Polysaccharides in Red Algae: A Comprehensive Review

Food Frontiers, EarlyView.
Graphical abstract showing the health benefits of red algal polysaccharides. ABSTRACT Humans have long consumed red algae (especially by the Asian community), and their polysaccharide extracts (carrageenan, agar) are extensively used in the food industry as gel thickeners.
Sammueal Jun Kai Ong, Matthew Myint, Sean Chia, Chee Fan Tan, Yi Fan Hong, Meiyappan Lakshmanan, Ying Swan Ho, Thomas T. Wheeler, Xuezhi Bi, Ian Walsh, Kuin Tian Pang   +10 more
wiley   +1 more source

Acetic acid bacteria and the production and quality of wine vinegar. [PDF]

ScientificWorldJournal, 2014
Mas A, Torija MJ, García-Parrilla Mdel C, Troncoso AM.   +3 more
europepmc   +1 more source

Molecular identification and physiological characterization of yeasts, lactic acid bacteria and acetic acid bacteria isolated from heap and box cocoa bean fermentations in West Africa

, 2015
Simonetta Visintin, Valentina Alessandria, Antônio Luiz Pires Valente, Paola Dolci, Luca Cocolin   +4 more
openalex   +2 more sources