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Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake
Journal of Food Science, 2010Abstract: Fermentation process improvement of soybean residue cake, a Chinese traditional fermented food, and its physicochemical analysis during fermentation were studied. One of the dominant strains in the fermentation was isolated and identified as Mucor racemosus Fresenius. The fermentation process was improved by subsection fermentation.
Xiaoyun Xu +3 more
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Production of Enzymes for Food Processing by Solid State Fermentation
1994When Aspergillus oryzae was cultivated by the solid state fermentation (SSF) using a fluidized bed fermentor, the oxygen uptake rate per the weight of the fermented matter was higher than that in the stationary culture. The dry cell mass per the weight of the fermented bran in the fluidized bed culture was about 3-fold higher than that in the ...
Michihiro Fujii +2 more
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Application of Data Processing Analysis in Microbial Identification of Fermented Food
2021Food fermentation is one of the traditional food processing and preservation methods. With the biological function of beneficial microorganisms and their enzymes, the nutrients in food are decomposed and transformed into the unique flavor and nutrients that food raw materials are not endowed with before fermentation. If there is a lack of understanding
Yan-chun Ruan, Ning-hai Liu
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FERMENTATION AND MICROBIOLOGICAL PROCESSES IN CEREAL FOODS
2000In commercial practice, the fermentation starters and processes are usually controlled to standardize the final products. In these cases, a controlled process involves heavy inoculation of the desired microorganism and adjustment of pH, nutrient, temperature, and time conditions to favor the main fermentation and to suppress the growth and ...
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Production of food additives by fermentation processes
Journal of Biotechnology, 2008Dongxu Zhang +3 more
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Utilization of food waste products by fermentation processes
Current Opinion in Biotechnology, 2013Fatma Coşkun +2 more
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Fermentations in World Food Processing
Comprehensive Reviews in Food Science and Food Safety, 2002openaire +3 more sources
, 2012 Intermittent fasting in the prevention and treatment of cancer
Ca-A Cancer Journal for Clinicians, 2021Luigi Fontana
exaly
Application of HPP in food fermentation processes
2020Patrícia Vieira +4 more
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