Results 1 to 10 of about 292,601 (358)

Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]

, 2017
Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe, Bruneau, Denis, Kadjo, Diby, Koffi, Aka S., Yao, N'Goran   +4 more
core   +3 more sources

Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage. [PDF]

BMC Microbiol
Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum. The aim of this study was to reveal the dynamics of the fermentation quality, bacterial communities, and fermentation weight loss (FWL) of sweet sorghum silage during fermentation ...
Xu H, Wu N, Na N, Ding H, Sun L, Fang Y, Li D, Li E, Yang B, Wei X, Xue Y.   +10 more
europepmc   +4 more sources

Impact of Additives and Packing Density on Fermentation Weight Loss, Microbial Diversity, and Fermentation Quality of Rape Straw Silage [PDF]

Microorganisms
To investigate the effects of the combined addition of Lactiplantibacillus plantarum and sucrose on the fermentation weight loss (FWL), fermentation quality, and microbial community structure of ensiled rape straw under varying packing density conditions.
Baozhu Yang, Na Na, Nier Wu, Lin Sun, Ziqin Li, Moge Qili, Hongyan Han, Yelin Xue   +7 more
doaj   +2 more sources

Impact of Lactiplantibacillus plantarum on the fermentation quality, nutritional enhancement, and microbial dynamics of whole plant soybean silage [PDF]

Front Microbiol
Meng H, Xu Y, Wang L, Wang J, Wang B, Wu H, Hou D, Wang S, Tong X, Jiang Y, Wang S.   +10 more
europepmc   +3 more sources

A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method

Fermentation, 2023
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew.
Hairong Sun, Yanqing Zhang, Jianqin Hao, Deliang Wang, Tao Li, Minghao Wang, Qi Guo   +6 more
doaj   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Frontiers in Nutrition, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu, Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu, Xinying Wu   +10 more
doaj   +1 more source

Low-Fat and High-Quality Fermented Sausages [PDF]

Microorganisms, 2020
The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte, Gianfranco Pannella, Silvia Jane Lombardi, Massimo Iorizzo, Franca Vergalito, Autilia Cozzolino, Lucia Maiuro, Mariantonietta Succi, Elena Sorrentino, Raffaele Coppola   +9 more
openaire   +4 more sources

A biostatistical approach for augmenting rare bianthraquinone antibiotic production by Streptomyces sp. RA-WS2 using Taguchi design

AMB Express, 2022
Consistent production of bioactives from microbial sources remains a big challenge for fermentation based bio-processes. Setomimycin, a rare 9,9'-bianthrylanthracene antibiotic reported to be active against Gram positive bacteria i.e.
Ravi Singh Manhas, Amit Kumar, Asha Chaubey   +2 more
doaj   +1 more source

Style Characteristics Investigation of Quan-Xing Baijiu by Comparing Other Strong-Aroma Baijiu Brands in China

Journal of Food Quality, 2022
Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma Baijiu, is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, and harmonious) style.
XingLin Han, Xuan Yin, Wei Jiang, XinXin Xue   +3 more
doaj   +1 more source