Results 11 to 20 of about 7,655,390 (398)

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

open access: yes, 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   +4 more
core   +3 more sources

Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage [PDF]

open access: yesMicroorganisms, 2021
The use of the fermented total mixed ration (FTMR) is a promising approach for the preservation of homogeneous feed, but changes during fermentation and links with the bacterial community of FTMR are not fully understood. This study investigated the effects of adding oat silage (OS) to the fermented total mixed ration (FTMR) in terms of fermentation ...
Hong Yang   +4 more
openaire   +4 more sources

Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities

open access: yesFermentation, 2023
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage.
Haopeng Liu   +7 more
semanticscholar   +1 more source

Microbiological Safety and Quality of Fermented Products

open access: yesFoods, 2023
Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]
Xiaoyan Liu, Jinghao Ma, Guangsen Fan
openaire   +3 more sources

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods [PDF]

open access: yesFermentation, 2020
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards
Ranjana Sharma   +4 more
openaire   +3 more sources

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

open access: yesMolecules, 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   +9 more
doaj   +1 more source

Response of fermentation quality and microbial community of oat silage to homofermentative lactic acid bacteria inoculation

open access: yesFrontiers in Microbiology, 2023
Oat (Avena sativa L.) is one of the important forage crops in the world. However, oat grown in Southwest China has higher moisture content and their preservation face significant challenges.
M. Tahir   +10 more
semanticscholar   +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

open access: yesFrontiers 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   +10 more
doaj   +1 more source

Analysis on Fermentation Quality, Chemical Composition and Bacterial Communities of Corn Straw and Soybean Straw Mixed Silage

open access: yesFermentation, 2023
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass
Zhifei Zhang   +6 more
semanticscholar   +1 more source

Effects of cellulase and Lactiplantibacillus plantarum on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of Caragana korshinskii silage

open access: yesFrontiers in Food Science and Technology, 2023
In the present study, we investigated the effects of cellulase and Lactiplantibacillus plantarum (L. plantarum) on the fermentation quality, microbial diversity, gene function prediction, and in vitro rumen fermentation parameters of the Caragana ...
Jiasheng Ju   +9 more
semanticscholar   +1 more source

Home - About - Disclaimer - Privacy