Results 31 to 40 of about 61,798 (338)

Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Foods, 2020
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing.
Hyun Hee Hong, Mina K. Kim
doaj   +1 more source

Microbiology of Fermented Foods and Beverages [PDF]

Foods, 2020
Fermented foods are consumed all over the world and show increasing trends [...]
openaire   +4 more sources

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

Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

Foods, 2020
The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a ...
In-Seo Hwang, Mina K. Kim
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

Oxidative Fermentation of Acetic Acid Bacteria and Its Products

Frontiers in Microbiology, 2022
Acetic acid bacteria (AAB) are a group of Gram-negative, strictly aerobic bacteria, including 19 reported genera until 2021, which are widely found on the surface of flowers and fruits, or in traditionally fermented products.
Yating He, Yating He, Zhenzhen Xie, Zhenzhen Xie, Huan Zhang, Huan Zhang, Wolfgang Liebl, Hirohide Toyama, Fusheng Chen, Fusheng Chen   +9 more
doaj   +1 more source

The Magnetic Receptor of Monascus ruber M7: Gene Clone and Its Heterologous Expression in Escherichia coli

Frontiers in Microbiology, 2020
It is well known that many organisms can perceive the magnetic field (MF), including the geomagnetic field, but how to feel MF is unclear. Recently, a study has claimed that a biological compass, namely a complex of the magnetic receptor (MagR) and blue ...
Hongyi Zhou, Hongyi Zhou, Shuyan Yang, Shuyan Yang, Fusheng Chen, Fusheng Chen   +5 more
doaj   +1 more source

Seasonal variation in the Canastra cheese mycobiota

Frontiers in Microbiology, 2023
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening ...
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, John Leech, Paul D. Cotter, Paul D. Cotter   +11 more
doaj   +1 more source

Asian Fungal Fermented Food [PDF]

, 2002
Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences.
Nout, M.J.R., Aidoo, K.E.
openaire   +4 more sources

Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97

Fermentation, 2022
The present study aimed to characterize melanin pigment extracted from Gluconobacter oxydans FBFS 97. After 14 days of culture at 28 °C in GY (glucose and yeast extract) liquid-state medium, G.
Abeer Essam Noman, Naif S. Al-Barha, Fusheng Chen   +2 more
doaj   +1 more source