Results 61 to 70 of about 7,655,390 (398)

Quality Characteristics of a Pickled Tea Processed by Submerged Fermentation [PDF]

International Journal of Food Properties, 2015
There is a traditional pickled tea fermented under anaerobic condition in many Asian countries, but its quality characteristics are still unclear. The dynamic qualities, chemical components, and volatile components of pickled tea processed by submerged fermentation were investigated.
Liu Cong, Xiao Xiudan, Huang Youyi
openaire   +1 more source

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]

, 2019
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé, Benítez Cabello, Antonio, Garrido Fernández, Antonio, Jiménez Díaz, Rufino, Morales Gómez, María Lourdes, Rodríguez Gómez, Francisco   +5 more
core   +1 more source

The influence of heating on silage fermentation and quality.

Netherlands Journal of Agricultural Science, 1961
Laboratory and farm grass silages were studied. In anaerobic conditions in the laboratory temperature did not much affect digestibility of crude protein by pepsin. When laboratory silage was aerated there was a fall in digestibility related to the duration of aeration. In farm silages reduction in digestibility of protein was related to the duration of
Wieringa, G.W., Schukking, S., Kappelle, D., de Haan, S.   +3 more
openaire   +3 more sources

The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau

Frontiers in Microbiology, 2023
IntroductionEnsiling whole-crop oat (Avena sativa L.) has attracted a growing interest in the Qinghai-Tibet Plateau. The study aimed to investigate the microbial community and chemical composition of fresh and ensiling oat harvested from six different ...
Yuhong Bao, Yuhong Bao, Zhaxi Yangzong, Zhenjie Yuan, Ruizhi Shi, Ke Feng, Pengcheng Xin, Tianzeng Song   +7 more
doaj   +1 more source

Effects of Acremonium cellulase and heat-resistant lactic acid bacteria on lignocellulose degradation, fermentation quality, and microbial community structure of hybrid elephant grass silage in humid and hot areas

Frontiers in Microbiology, 2022
To better evaluate the effects of Acremonium cellulase (AC) and previously screened heat-resistant Lactobacillus plantarum 149 (LP149) on lignocellulose degradation, fermentation quality, and microbial community during ensiling in humid and hot areas ...
Chen Chen, Yafen Xin, Xiaomei Li, Haoran Ni, Tairu Zeng, Zhaochang Du, H. Guan, Yushan Wu, Wenyu Yang, Yimin Cai, Yanhong Yan   +10 more
semanticscholar   +1 more source

Dynamic Analysis of Fermentation Quality, Microbial Community, and Metabolome in the Whole Plant Soybean Silage

Fermentation
Soybean (Glycine max (L.) Merr.) is an important oilseed crop, known for its rich nutritional content and high-quality protein. To address the shortage of feed protein resources and better utilize soybeans as a raw material, this study investigated the ...
He Meng, Yan Jiang, Lin Wang, Yuanming Li, Sui Wang, Xiaohong Tong, Shaodong Wang   +6 more
semanticscholar   +1 more source

Effect of exogenous microorganisms on the fermentation quality, nitrate degradation and bacterial community of sorghum-sudangrass silage

Frontiers in Microbiology, 2022
This study aims to investigate the effects of adding Lactobacillus buchneri (LB), Lactobacillus brevis (LBR) and Bacillus subtilis (BS) on the fermentation quality, nitrate degradation and bacterial community of sorghum-sudangrass silage.
Mei-rong Zhao, Hongyu Zhang, Gang Pan, Hang Yin, Juanjuan Sun, Zhu Yu, C. Bai, Yanlin Xue   +7 more
semanticscholar   +1 more source

Influence of microbiota and metabolites on the quality of tobacco during fermentation [PDF]

BMC Microbiology, 2020
Abstract Background To explore the optimum fermentation conditions for tobacco leaves and also screen the microbiota and metabolites that are beneficial for fermentation. Methods Tobacco leaves were fermented at 25 °C, 35 °C, and 45 °C for 2, 4, and 6 weeks, respectively.
Jingjing Li, Shi Hongzhi, Qin Yanqing, Zhao Yuanyuan   +3 more
openaire   +4 more sources

Adding Flavor to Beverages with Non-Conventional Yeasts

Fermentation, 2018
Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, Jürgen Wendland   +6 more
doaj   +1 more source

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

Biomolecules, 2020
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater, Marek Zdaniewicz, Paweł Satora, Gohar Khachatryan, Zdzisław Oszczęda   +4 more
doaj   +1 more source