Results 311 to 320 of about 292,601 (358)

Effects of Dried Tea Residues of Different Processing Techniques on the Nutritional Parameters, Fermentation Quality, and Bacterial Structure of Silaged Alfalfa. [PDF]

Microorganisms
Lei X, Na B, Zhou T, Qian Y, Xie Y, Zheng Y, Cheng Q, Li P, Chen C, Sun H.   +9 more
europepmc   +1 more source

Effects of kinds of additives on fermentation quality, nutrient content, aerobic stability, and microbial community of the mixed silage of king grass and rice straw. [PDF]

Front Microbiol
Qiu C, Yang K, Diao X, Zhang W, Lv R, He L.   +5 more
europepmc   +1 more source

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Soybean peptides promote yoghurt fermentation and quality

Biotechnology Letters, 2020
This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt.The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp.
Yue Hu, You Li, Xinqi Liu
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Novel stainless steel tanks enhances coffee fermentation quality

Food Research International, 2021
Fermenting in bioreactors can improve coffee quality, standardize the fermentation process, and generate specialty coffees. This work aimed to evaluate novel stainless steel bioreactors with inoculated and non-inoculated coffees processed via natural and pulped natural.
Martinez, Silvia Juliana, Rabelo, Mariane Helena Sances, Bressani, Ana Paula Pereira, Mota, Marcela Caroline Batista da, Borem, Flavio Meira, Schwan, Rosane Freitas   +5 more
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Nutritive Quality of Fermented Sorghum

Journal of Food Science, 1981
ABSTRACT The relative nutritive value (% RNV) of sorghum fermented at 25°C and at 35°C increased significantly (P < 0.05) over the % RNV of the control. During the consecutive 7‐day fermentation at 25°C, time had no effect on the % RNV. The highest % RNV (56.45%) was achieved at the end of 1 day. Fermentation at 35°C was influenced
PAUL M. AU, MARION L. FIELDS
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Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds

Food Research International, 2022
To improve the utilization of raw materials, the fermentation of light-flavor Baijiu (LFB) will usually take two rounds of fermentation to the same batch of raw materials. The microorganisms involved in the fermented grains (FG) from these two fermentation rounds are the key to the quality formation of light-flavor style.
Wenchao, Cai, Yurong, Wang, Zhongjun, Liu, Jiming, Liu, Ji'an, Zhong, Qiangchuan, Hou, Xinquan, Yang, Chunhui, Shan, Zhuang, Guo   +8 more
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Preparation of High-Quality Fermented Fish Product

Journal of Visualized Experiments, 2019
This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of farmed sturgeon including decapitation, evisceration, skinning-off, cleaning and cutting; (2) marinating fish cubes in 6-12% (w/v) salt solution (1:1, fish cube mass to ...
Fang, Yang, Lu-Lu, Zhu, Yu-Duan, Diao, Pei, Gao, Da-Wei, Yu, Pei-Pei, Yu, Qi-Xing, Jiang, Yan-Shun, Xu, Wen-Shui, Xia, Xiao-Bei, Zhan   +9 more
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Fermented Products with Probiotic Qualities

Anaerobe, 1997
For several centuries, fermented products derived from plant or animal materials have been an acceptable and essential part of the diet in most parts of the world. Health benefits have also often been associated with them. Probiotics can be defined as fermented food containing specific live microorganisms or a live microbial food or feed supplement ...
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Microbiological quality of fermented cassava flour ‘kpor umilin’

International Journal of Food Sciences and Nutrition, 2004
A study was conducted on the microbiological quality of traditionally fermented cassava flour 'kpor umilin' and a laboratory modification of the method developed with a view to upgrading the traditional process. Microbial analysis of samples from both processing methods was evaluated using standard microbiological methods.
J A, Tsav-Wua, C U, Inyang, M A, Akpapunam   +2 more
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Quality Control During Primary Fermentation

1981
This portion of the text will deal with the most common testing procedures and recording practices that are carried out during primary fermentations in the small winery. The expression primary fermentation, as used in this book, refers to the initial fermentation of grape juice or must by cultured yeasts, as opposed to secondary fermentation in the ...
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