Results 11 to 20 of about 114,906,571 (305)
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D. +7 more
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Traditional and New Microorganisms in Lactic Acid Fermentation of Food
, 2023 Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert ...
Barbara Sionek +3 more
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Open Life Sciences, 2021 Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones.
Xia Guanghui +3 more
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Microbiota of Tayohounta, a fermented baobab flavour food of Benin [PDF]
, 2011 The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process ...
Nout, M.J.R. +5 more
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Fermentation, 2021 Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth.
Francisco J. Martí-Quijal +5 more
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Research progress on the diversity of functional microorganisms in Baijiu brewing and their application [PDF]
Zhongguo niangzaoBaijiu is a distilled liquor made by steaming, saccharifying, fermentation and distillation with grain as raw material, Daqu, Xiaoqu and Fuqu as saccharifying starter culture.
XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan
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Applied Biosciences, 2023 The ability of Aspergillus niger strains to support citric acid production using solid-state fermentation of agricultural processing coproducts was examined in this review.
Thomas P. West
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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
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Fermentation-enabled wellness foods: A fresh perspective
Food Science and Human Wellness, 2019 Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements in fermentation technologies (microbial- and enzyme ...
Huan Xiang +4 more
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A note on the fermentation characteristics of red clover silage in response to advancing stage of maturity in the primary growth [PDF]
, 2012 Peer-reviewedA Corrigendum to this article was later published. It can be accessed at http://hdl.handle.net/11019/748This study investigated the silage fermentation characteristics of red clover (Trifolium pratense L., var.
McEniry, Joseph +2 more
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