Fermentation weight loss, fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria at different silo densities [PDF]
Frontiers in Microbiology, 2022 Sweet sorghum is an important forage in arid and semi-arid climatic regions. This study aimed to reveal the fermentation weight loss (FWL), fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria LAB ...
Haiwen Xu +9 more
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Impact of Additives and Packing Density on Fermentation Weight Loss, Microbial Diversity, and Fermentation Quality of Rape Straw Silage [PDF]
MicroorganismsTo investigate the effects of the combined addition of Lactiplantibacillus plantarum and sucrose on the fermentation weight loss (FWL), fermentation quality, and microbial community structure of ensiled rape straw under varying packing density conditions.
Baozhu Yang +7 more
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Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage [PDF]
BMC MicrobiologyBackground Sweet sorghum is used mainly as an energy crop and feed crop in arid and semiarid regions, and ensiling is a satisfactory method for preserving high-quality sweet sorghum.
Haiwen Xu +10 more
doaj +4 more sources
FermentationThis study aimed to investigate the influence of galvanized steel coupons on black tea kombucha fermentation. As a secondary objective, the corrosion activity of the fermented medium at different stages of fermentation was investigated.
Najet Mouguech +5 more
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Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san).
Supaluk Sorapukdee +2 more
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Foods, 2023 Daqu is a traditional starter for Baijiu fermentation and is produced by spontaneous fermentation of ground and moistened barley or wheat. The quality of Daqu is traditionally evaluated based on physicochemical and subjective sensory parameters without ...
Pei-Jie Han +10 more
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Fu Brick Tea as a Staple Food Supplement Attenuates High Fat Diet Induced Obesity in Mice
Foods, 2023 Fu brick tea (FBT), a product of microbial fermentation from primary dark tea, also known as raw material tea (RMT), has been extensively studied for its functional properties.
Daying Wu +8 more
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Glazing Affects the Fermentation Process of Sake Brewed in Pottery
Foods, 2023 Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed
Koichi Tanabe +5 more
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Effect of Jinhua White Tea on Weight Loss of High Fat Diet Mice [PDF]
Chaye kexueThe aim of this study was to investigate the effect of Jinhua white tea (JWT) on weight loss of high fat diet mice. In this study, JWT was selected as the material and compared with the white tea without fungal fermentation method.
LIU Zhenyun, KE Wanping, ZHOU Xirui, LI Menghua, BO Jiahui, YE Xingmei, LIU Zhonghua, XIAO Lizheng, LIN Yong
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Rona Teknik Pertanian, 2017 Quality Analysis of Sauerkraut (Pickle of German) from Cabbage (Brassica oleracea) during Fermentation with Salt Concentration Variatio Abstract. Cabbage (Brassica oleracea) is a vegetable that many contain vitamin, carbohydrate, protein and mineral ...
Rahmah Hayati +2 more
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