In vitro and in vivo selection of potentially probiotic lactobacilli from Nocellara del Belice table olives [PDF]
, 2018 Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments.
Devirgiliis, C. +7 more
core +2 more sources
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
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 +9 more
doaj +1 more source
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
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
Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]
, 2019 Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR +11 more
core +2 more sources
A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia
FoodsThe soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma ...
In-Seo Hwang +4 more
doaj +1 more source
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +3 more sources
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 +5 more
doaj +1 more source
Changes in Procyanidins and Tannin Concentration as Affected by Cocoa Liquor Roasting [PDF]
, 2009 Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols ...
Jati, M. (Misnawi)
core +3 more sources