Results 141 to 150 of about 964,561 (272)

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits. [PDF]

Compr Rev Food Sci Food Saf
Khongthaw B, Dladla M, Chauhan PK, Dulta K, Kumar V, Oneyaka H, Ghosh S.   +6 more
europepmc   +1 more source

Screening of Lactiplantibacillus plantarum with High Stress Tolerance and High Esterase Activity and Their Effect on Promoting Protein Metabolism and Flavor Formation in Suanzhayu, a Chinese Fermented Fish. [PDF]

Foods, 2022
Liu A, Yan X, Shang H, Ji C, Zhang S, Liang H, Chen Y, Lin X.   +7 more
europepmc   +1 more source

Chemical changes during fermentation of fish viscera into fish sauce

, 2019
A study on chemical changes during conversion of fish waste into value-added ...
openaire   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish. [PDF]

Front Microbiol
Zhu A, Wang Y, Zhang J, Lu S, Zhang C.
europepmc   +1 more source

Isolation, Characterization, and Identification Candidate of Probiotic Bacteria Isolated from Wadi Papuyu (Anabas testudineus Bloch.) a Fermented Fish Product from Central Kalimantan, Indonesia. [PDF]

Int J Food Sci, 2022
Soemarie YB, Milanda T, Barliana MI.
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Near-Infrared Spectroscopy for Rapid Determination of Physicochemical Properties of Fermented Fish Sauce ('Nam Pla-Ra'). [PDF]

Food Technol Biotechnol
Jungtheerapanich S, Ngowsuwan K, Kasemsumran S.   +2 more
europepmc   +1 more source

In vitro and in sacco determination of neutral detergent fibre digestibility of treated cereal straw

JSFA reports, EarlyView.
Abstract Background Cereal straw is hardly digestible due to its complex bonds of lignin, cellulose and hemicellulose. That is why chemical treatments, such as with sodium hydroxide, may help to loosen the bonds and thus increase ruminal digestibility. Neutral detergent fibre (NDF) digestibility is a good predictor of feed intake.
Siriwan D. Martens, Olaf Steinhöfel
wiley   +1 more source