Results 61 to 70 of about 6,709 (181)
Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu
eFood, Volume 7, Issue 1, February 2026.Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying +6 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.The graphical abstract illustrates the phytochemical composition and antioxidant capacity of gilaburu (Viburnum opulus), blackberry (Rubus fruticosus), and bitter orange (Citrus aurantium) vinegars, highlighting species‐specific differences in functional properties. ABSTRACT In this study, natural fruit vinegars produced from gilaburu (Viburnum opulus),
Ayşen Melda Çolak +3 more
wiley +1 more source
Topological‐defect‐featured order evolution of liquid crystals
Responsive Materials, Volume 4, Issue 1, February 2026.This review provides a comprehensive introduction to the recent advances in the topological‐defect‐featured order evolution of liquid crystal (LCs), including the stimulus‐driven dynamics of defects in nematic LCs, topological defect morphological transformation during phase transitions, advanced strategies for regulating and applications of ...
Jin‐Bing Wu +4 more
wiley +1 more source
Jurnal Pangan dan Agroindustri, 2015 Acetobacter xylinum adalah bakteri yang digunakan pada produksi selulosa bakteri, namun produktivitasnya masih rendah. Salah satu upaya untuk meningkatkan produktivitasnya adalah dengan melakukan strain improvement menggunakan Ethyl Methane Sulfonate ...
Raida Amelia Ifadah +2 more
doaj
Frontiers in MicrobiologyPurpose of the study: To explore the effects of adding different bacterial agents before fermentation on the Agricultural Jiaosu derived from waste from Chinese cabbage.Material and methods: This study used the waste from Chinese cabbage as the raw ...
Zhuo Chen +3 more
doaj +1 more source
Agritech, 2012 Coffee is an important export commodity from Indonesia. There are not many processed product from coffee, and sincecoffee is a delightful refreshing beverage, it is interesting to make product diversivication from coffee.
Suharyono Apno Sugito
doaj +1 more source
Jurnal Teknologi dan Industri Pangan, 2002 Acetic acid concentration is one of vinegar’s quality parameter. Acetic acid concentration in vinegar is influenced by the activity of acetic acid bacteria.
M. Supli Effendi
doaj
Enzymatic characterization of a recombinant carbonyl reductase from Acetobacter sp. CCTCC M209061
Bioresources and Bioprocessing, 2017 Background Acetobacter sp. CCTCC M209061 could catalyze carbonyl compounds to chiral alcohols following anti-Prelog rule with excellent enantioselectivity. Therefore, the enzymatic characterization of carbonyl reductase (CR) from Acetobacter sp.
Ping Wei +5 more
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Frontiers in Microbiology, 2016 Suanzhou as a traditional Chinese gruel is fermented from proso millet and millet. The biochemical analysis showed Suanzhou had relatively high concentrations of lactic acid, acetic acid, and free amino acids.
Huibin Qin +5 more
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