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Fermented Products with Probiotic Qualities
Anaerobe, 1997For 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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Preparation of High-Quality Fermented Fish Product
Journal of Visualized Experiments, 2019This 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 ...
Dawei Yu +9 more
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The Compositional and Fermentation Quality of Swaziland Emasi
UNISWA Research Journal of Agriculture, Science and Technology, 2000Three brands of emasi sold in Swaziland shops were analyzed for fermentation and compositional quality. The commercial brands were Inkomazi, Ingula and Emasi Emvelo. The results of the commercial brands were compared with that of a control product prepared in the laboratory from 13% (w/v) total solids standardized milk.
A.M. Dlamini, R.T. Nsibande
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Soybean peptides promote yoghurt fermentation and quality
Biotechnology Letters, 2020This 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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Quality of Wastewater of the Sudanese Fermentation Industry
International Journal of Food Engineering, 2007The quality characteristics of wastewater of the Sudanese Fermentation Industry (El-Hassaheissa- Gezira State) were investigated. The study indicated that wastewater contained higher amounts of nutrients. The percentage of protein of the separator waste and the main drain waste were found to be 0.5% and 0.7%, respectively. The molasses waste contained
Abdel Wahid Mohammed Yousif +1 more
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Quality, functionality, and microbiology of fermented fish: a review
Critical Reviews in Food Science and Nutrition, 2019Fermentation is a traditional food preservation method and is widely used for improving food safety, shelf life, and organoleptic and nutritional attributes. Fermented fish are produced and consumed in different parts of the world and are an integral part of many food cultures. Furthermore, fermented fish are a source of interesting microbes and are an
Joe M. Regenstein +3 more
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Influence of malt composition on the quality of a top fermented beer
Journal of Food Science and Technology, 2020The beer is a widely consumed drink, appreciated for its sensory characteristics, and it also contains beneficial compounds for health derived from its raw materials. In this work, the influence of coloured malt on the main quality parameters of a top-fermenting beer was evaluated.
Liguori L. +4 more
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Effects of shredding on silage density and fermentation quality
Grass and Forage Science, 2019AbstractThe effects of shredding forages on the density and fermentation quality of the resulting silages were studied. Lucerne (Medicago sativa L.), red clover (Trifolium pratense L.), perennial ryegrass (Lolium perenne L.) and a grass–clover mixture were harvested and wilted indoors for 1–2 days.
Milani Bhagya Samarasinghe +4 more
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The impact of water quality on beer fermentation
2011 International Conference on New Technology of Agricultural, 2011The quality of water plays an important role beer of fermentation, effect on the color, taste, turbidity, preservation of beer and so on, this paper analyzes the impact of metal ion and inorganic salt on beer of fermentation, and proposing purification approach of water.
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