Results 41 to 50 of about 2,866,967 (210)

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

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential

Foods, 2022
Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium,
Elena Hadjimbei, G. Botsaris, S. Chrysostomou   +2 more
semanticscholar   +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

A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia

Foods
The 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, Chan-Woo Kim, Bo Ram Kim, Bo-Ra Lim, Ji-Ho Choi   +4 more
doaj   +1 more source

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 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

Synthetic microbial communities: A gateway to understanding resistance, resilience, and functionality in spontaneously fermented food microbiomes.

Food Research International
This review delves into the intricate traits of microbial communities encountered in spontaneously fermented foods (SFF), contributing to resistance, resilience, and functionality drivers.
Olga Nikoloudaki, Francis Aheto, R. Di Cagno, Marco Gobbetti   +3 more
semanticscholar   +1 more source

Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production

Microorganisms
To identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee, Hyun-wook Jang, Hee-Min Gwon   +2 more
doaj   +1 more source

Construction of gene modification system with highly efficient and markerless for Monascus ruber M7

Frontiers in Microbiology, 2022
Monascus spp. are traditional medicinal and edible filamentous fungi in China, and can produce various secondary metabolites, such as Monascus pigments (MPs) and citrinin (CIT).
Na Xu, Na Xu, Li Li, Li Li, Li Li, Li Li, Fusheng Chen, Fusheng Chen   +7 more
doaj   +1 more source

Sudanese fermented foods

The Boolean: Snapshots of Doctoral Research at University College Cork, 2022
Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries.
Amel Sami, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih, Catherine Stanton   +6 more
openaire   +4 more sources