Results 51 to 60 of about 403,883 (317)
Foods, 2023 The kombucha market is diverse, and competitors constantly test new components and flavours to satisfy customers’ expectations. Replacing the original brewing base, adding flavours, or using “backslopping” influence the composition of the symbiotic ...
Maret Andreson +5 more
doaj +1 more source
Applied Microbiology, 1972 Microorganisms isolated from ragi, originally obtained from Indonesia, were selected for their ability to convert steamed glutinous rice into tapé, an Indonesian fermented food. A mixture of Chlamydomucor oryzae and Endomycopsis fibuliger had good fermentation characteristics.
openaire +2 more sources
Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system
FEBS Letters, EarlyView.Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley +1 more source
Evaluation of nanofiltration for the purification of an organic acid fermentation broth [PDF]
, 2006 This study focuses on a possible elimination of glucose from a sodium lactate fermentation broth by nanofiltration (NF). The results obtained with single-solute solutions indicate that glucose is clearly more retained that sodium lactate.
Roux-de Balmann, Hélène +3 more
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Aroma Compound Evolution during Fermentation [PDF]
, 2023 Microorganisms involved in the fermentation process play a significant role in shaping the aromatic characteristics of the final food product [...
Niël van Wyk
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The human gut microbiome across the life course
FEBS Letters, EarlyView.Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero +4 more
wiley +1 more source
Microbial dynamics during barley tempeh fermentation [PDF]
, 2006 Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
core
Syngas Fermentation: Cleaning of Syngas as a Critical Stage in Fermentation Performance [PDF]
, 2023 The fermentation of syngas is an attractive technology that can be integrated with gasification of lignocellulosic biomass. The coupling of these two technologies allows for treating a great variety of raw materials.
Ellacuriaga, Marcos +5 more
core +1 more source
Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders
Foods, 2023 Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different ...
Kadi Jakobson +6 more
doaj +1 more source
International Journal of Food MicrobiologyThe spontaneous fermentation of vegetables such as kimchi, pao cai and sauerkraut, relies on lactic acid bacteria (LAB) from the plant phyllosphere. Plant-associated LAB occur only at low abundance. This study investigated the impact of fermentation scale, temperature and cabbage source on the LAB diversity. Fermentations were conducted at a scale of 0.
Nanzhen, Qiao, Michael G, Gänzle
openaire +2 more sources