Results 1 to 10 of about 65,652 (265)
Foods, 2022 The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location ...
Haram Kong +4 more
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Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions
Fermentation, 2023 The generation of royalties on the use of foreign-made inoculum strains or starters as a result of the implementation of the ‘Nagoya Protocol’ has led to efforts and healthy competition to secure useful biological resources in each country. In this study,
Su Jeong Lee +5 more
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Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution
Foods, 2023 Pit-wall mud (PWM) fosters bacterial communities involved in Baijiu production. PWM varies depending on pit age and height. In this study, we explored the bacterial communities in PWM and factors driving their evolution.
Hao Zhou +6 more
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Changes of Physicochemical Properties in Black Garlic during Fermentation
Fermentation, 2022 To investigate the changes of the main ingredients in black garlic (BG) during fermentation, the contents of moisture, total acids and reducing sugars were determined.
Xinyu Yuan +6 more
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Fermentation, 2023 Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability at 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0.
Haram Kong +4 more
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Fermentation, 2023 Acetic acid bacteria (AAB) form a bacterial film on the surface of alcoholic solutions and ferment ethanol to acetic acid while also producing bioactive compounds.
Sun-Hee Kim +3 more
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Food Science of Animal Resources, 2020 In this study, we separated and purified lipase inhibitory peptide from fermented milk by Lactobacillus plantarum Q180 with the aim of developing a new functional anti-lipase activity yogurt product. L. plantarum 180 was inoculated into 10% reconstituted
Seulki Kim, Sang-Dong Lim
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Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis
Microorganisms, 2021 Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W.
Ye-Ji Jang +4 more
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Microorganisms, 2023 Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently.
Woo-Soo Jeong +3 more
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Foods, 2021 The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma.
Na-Young Gil +5 more
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