Results 21 to 30 of about 182,885 (359)

Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation

Foods, 2021
Koji is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of koji can influence the final quality of doenjang.
Yongwoo Jo, Woo-suk Bang, Mina K. Kim
doaj   +1 more source

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

Frontiers in Microbiology, 2022
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds ...
Zhenzhen Xie, Zhenzhen Xie, Chanisara Koysomboon, Chanisara Koysomboon, Huan Zhang, Huan Zhang, Zhenming Lu, Xiuyan Zhang, Xiuyan Zhang, Fusheng Chen, Fusheng Chen   +10 more
doaj   +1 more source

Co-fermentation of onion and whey: a promising synbiotic combination [PDF]

, 2017
Juice from three different onion varieties was mixed with sweet whey and used as growth 18 substrate for four lactic acid bacteria strains, isolated from agri-food by-products, to 19 evaluate the possibility to exploit such substrates, known to be reach ...
Corich, Viviana, Giacomini, Alessio, Lante, Anna, Tinello, Federica, Treu, Laura, Vendramin, Veronica, Vit\uf3ria Barros, Divino   +6 more
core   +1 more source

The ABCT31 Transporter Regulates the Export System of Phenylacetic Acid as a Side-Chain Precursor of Penicillin G in Monascus ruber M7

Frontiers in Microbiology, 2022
The biosynthesis of penicillin G (PG) is compartmentalized, and the transportation of the end and intermediate products, and substrates (precursors) such as L-cysteine (L-Cys), L-valine (L-Val) and phenylacetic acid (PAA) requires traversing membrane ...
Rabia Ramzan, Rabia Ramzan, Rabia Ramzan, Muhammad Safiullah Virk, Muhammad Safiullah Virk, Fusheng Chen, Fusheng Chen   +6 more
doaj   +1 more source

Fermented Foods as Probiotics

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
Yulistia Budianti Soemarie, Tiana Milanda, Melisa Intan Barliana   +2 more
openaire   +3 more sources

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas ...
Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim   +3 more
doaj   +1 more source

Biogenic amines in fermented foods [PDF]

European Journal of Clinical Nutrition, 2010
Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids.
Spano, G., Russo, P., Lonvaud-Funel, Aline, Lucas, Patrick, Alexandre, H., Grandvalet, Cosette, Coton, E., Coton, M., Barnavon, L., Bach, B., Rattray, F., Bunte, A., Magni, C., Ladero, V., Alvarez, M., Fernandez, M., Lopez, P., de Palencia, P.F., Corbi, A., Trip, H., Lolkema, J.S.   +20 more
openaire   +5 more sources

Changes of methanol content during pectinase clarification of honey melon juice

Shipin yu jixie, 2023
Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process.
HOU Yan-xi, WANG Ming-rui, LI Xin, JIAO Chan   +3 more
doaj   +1 more source

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

Foods, 2020
The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms.
In-Seo Hwang, Seo-Yeong Chon, Woo-Suk Bang, Mina K. Kim   +3 more
doaj   +1 more source

Cocultivation Study of Monascus spp. and Aspergillus niger Inspired From Black-Skin-Red-Koji by a Double-Sided Petri Dish

Frontiers in Microbiology, 2021
Cocultivation is an emerging and potential way to investigate microbial interaction in the laboratory. Extensive researches has been carried out over the years, but some microorganism cocultivation are not easy to implement in the laboratory, especially ...
Xi Yuan, Xi Yuan, Fusheng Chen, Fusheng Chen   +3 more
doaj   +1 more source