Results 91 to 100 of about 7,828,318 (403)

Quality parameters of fermented kvass extract

Chemical Technology, 2016
The aim of this research was to compare the commercially available kvass concentrate to the kvass extract which was experimentally produced from the naturally fermented kvass. Dry matter was determined according to the standard ISO 2173:2003, active acidity – ISO 10523:2012, and apparent viscosity was measured with a DV-III Ultra Brookfield rheometer ...
A. Kirse, D. Karklina, I. Lidums
openaire   +2 more sources

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Foods, 2022
Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months.
Jung-Min Park, Bo-Zheng Zhang, Jin-Man Kim   +2 more
openaire   +3 more sources

Mapping the evolution of mitochondrial complex I through structural variation

FEBS Letters, EarlyView.
Respiratory complex I (CI) is crucial for bioenergetic metabolism in many prokaryotes and eukaryotes. It is composed of a conserved set of core subunits and additional accessory subunits that vary depending on the organism. Here, we categorize CI subunits from available structures to map the evolution of CI across eukaryotes. Respiratory complex I (CI)
Dong‐Woo Shin, Tingting Chen, James A. Letts   +2 more
wiley   +1 more source

Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures

Fermentation
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu.
Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan, Kai Lou   +9 more
doaj   +1 more source

Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai [PDF]

Zhongguo niangzao
As a traditional fermented food in China, Paocai are popular with consumers. The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation.
LIU Shimei, WEN Lan, LIN Dengfan, ZHOU Yingjun, ZHU Zuohua, GONG Wenbing, YAN Li, HU Zhenxiu, PENG Yuande, SU Xiaojun, XIE Chunliang
doaj   +1 more source

Changes of the fermentation quality and microbial community during re-ensiling of sweet corn stalk silage

Italian Journal of Animal Science, 2022
In order to investigate the effects of re-ensiling on the fermentation quality and microbial community, the present work simulated the conditions of silage transfer and re-ensiling to check for possible effects of exposure to air on the fermentation ...
Jing Tian, Xiang-Jie Yin, Jianguo Zhang
semanticscholar   +1 more source

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]

, 2019
Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud, Grabulos, Joël, Julien-Ortiz, A., Kouame, Christelle, Lahon, Marie-Christine, Laurens, Jean-Marc, Lebrun, Marc, Poirot, Pierre, Quintana, Sabine, Vian, Othilie   +9 more
core  

Plasmodium falciparum gametogenesis essential protein 1 (GEP1) is a transmission‐blocking target

FEBS Letters, EarlyView.
This study shows Plasmodium falciparum GEP1 is vital for activating sexual stages of malarial parasites even independently of a mosquito factor. Knockout parasites completely fail gamete formation even when a phosphodiesterase inhibitor is added. Two single‐nucleotide polymorphisms (V241L and S263P) are found in 12%–20% of field samples.
Frederik Huppertz, Milagros Siebeck Caturelli, Lina S. Lehmann, Florian Kurth, Alexander G. Maier, Kai Matuschewski   +5 more
wiley   +1 more source

Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-Temperature Daqu

Microorganisms
Daqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation.
Huawei Yuan, Jia Zheng, Liping Ding, Hong Wang, Qin Jiang, Chao Zhang, Tingna Xie, Guohui Nan, Li Li, Kai Lou   +9 more
doaj   +1 more source

Microbial Population Succession and Community Diversity and Its Correlation with Fermentation Quality in Soybean Meal Treated with Enterococcus faecalis during Fermentation and Aerobic Exposure

Microorganisms, 2022
This study assessed the effects of Enterococcus faecalis (E. faecalis) in combination with protease on fermentation characteristics and microbial communities during ensiling and aerobic exposure phases of soybean meal (SBM).
Hao Ma, Weiwei Wang, Zhenyu Wang, Zhongfang Tan, G. Qin, Yanping Wang, Huili Pang   +6 more
semanticscholar   +1 more source