Results 51 to 60 of about 2,612,996 (402)
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
Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process [PDF]
, 2017 Deoxynivalenol (DON) is one of the most frequently occurring mycotoxins in wheat crops worldwide and poses a risk to human and animal health due to its wide range of adverse effects.
Marín Sillué, Sònia +3 more
core +2 more sources
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
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
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
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Han, B.Z. +5 more
core +4 more sources
Controlled overproduction of proteins by lactic acid bacteria [PDF]
, 1997 Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the
Kleerebezem, Michiel, +3 more
core +3 more sources
Metagenomics insights into food fermentations
Microbial Biotechnology, 2016 SummaryThis review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food ...
DE FILIPPIS, FRANCESCA +2 more
openaire +5 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
Food Security, 2021 To date, many efforts to eradicate hunger include increasing agricultural production, processing of raw materials and supplementation, and fortification of foods.
V. Materia +3 more
semanticscholar +1 more source