Results 61 to 70 of about 2,461 (201)
Coffee and Cocoa Research Journal, 2020 Microbial activity involved in the cocoa beans fermentation process is essential to maintain and improve the organoleptic and nutritional qualities of chocolate; therefore, the aim of this investigation was to search and select microbial isolates with ...
Maria Denis Lozano Tovar +5 more
doaj +1 more source
The production of wine vinegar using different types of acetic acid bacteria [PDF]
, 2022 This work aimed to study the properties of acetic fermentation bacteria during the acetic fermentation of wine. Attention was focused on the ability of the bacteria to metabolize selected organic substances and their suitability for wine vinegar ...
Baroň, Mojmír +3 more
core +2 more sources
Brazilian kefir: structure, microbial communities and chemical composition [PDF]
, 2011 Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with Brazilian kefir were investigated using a combination of phenotypic and genotypic methods.
Campos, Cássia Roberta +4 more
core +3 more sources
Fermentation, 2023 Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds.
Sun-Hee Kim +3 more
doaj +1 more source
Fermentasi Asam Asetat dengan Sel Amobil Acetobacter Pasteurianus INT-7 dengan Variasi Ph Awal dan Kadar Etanol [PDF]
, 2010 Tujuan penelitian ini adalah mendapatkan kondisi optimum fermentasi dengan sel amobil dan hasilnya dibandingkan dengan sel bebas. Penelitian ini diawali dengan pembuatan sel amobil dengan jumlah sel awal 107 CFU/mL, larutan alginat 3 %, ratio jumlah sel
Kuswanto, K. R. (Kapti) +3 more
core
Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [PDF]
, 2017 Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA ...
Cledir +6 more
core +1 more source
Food Science &Nutrition, Volume 13, Issue 12, December 2025.Enzyme‐assisted fermentation of sea buckthorn–based cereal beverages (SBCB) markedly elevated extractable phenolics and flavonoids (F3%: TPC +124.9%, TFLC +147.2%; F5%: TFC +177.7%, TPAC +58.3%) alongside stronger antioxidant, antidiabetic, and ACE inhibitory activities.
Afusat Yinka Aregbe +4 more
wiley +1 more source
Comparative evaluation of the genomes of three common Drosophila-associated bacteria
Biology Open, 2016 Drosophila melanogaster is an excellent model to explore the molecular exchanges that occur between an animal intestine and associated microbes. Previous studies in Drosophila uncovered a sophisticated web of host responses to intestinal bacteria.
Kristina Petkau +3 more
doaj +1 more source
Geobiology, Volume 23, Issue 6, November/December 2025.ABSTRACT Bacteriohopanepolyol derivatives (BHPDs) and dia‐ and catagenetic products formed from these bacterial membrane modifiers are extensively used as biomarkers in molecular ecological and geoscience studies. Some BHPDs can be assigned to specific phylogenetic bacterial groups. With the vastly increasing availability of complete bacterial genomes,
Jaap S. Sinninghe Damsté +5 more
wiley +1 more source
Foods, 2022 Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the formation of volatile-aroma compounds during fermentation remains unclear ...
Joel Tigrero-Vaca +6 more
doaj +1 more source