Results 11 to 20 of about 2,612,996 (402)
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
doaj +1 more source
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
doaj +1 more source
The Potential of Fermented Food from Southeast Asia as Biofertiliser
Horticulturae, 2022 The intensive amount of chemical usage in agricultural practices could contribute to a significant impact on food safety issues and environmental health.
Nurul Solehah Mohd Zaini +7 more
semanticscholar +1 more source
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
doaj +1 more source
New Insights into Food Fermentation [PDF]
Foods, 2022 Food fermentation has been used for thousands of years for food preservation [...]
Juliano De Dea Lindner +1 more
openaire +4 more sources
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
doaj +1 more source
Microbial metabolites in fermented food products and their potential benefits
International food research journal, 2022 Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers.
M. Nagarajan +2 more
semanticscholar +1 more source
Journal of Advanced Pharmaceutical Technology & Research, 2021 Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in
Melisa I. Barliana +2 more
openaire +4 more sources
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
doaj +1 more source
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
doaj +1 more source