Results 51 to 60 of about 176,992 (359)
Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar
MicroorganismsThis 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 +3 more
doaj +1 more source
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 +2 more
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 +1 more source
Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45
FermentationIn order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics.
Su Jeong Lee +4 more
doaj +1 more source
Fermented foods and food safety
Food Research International, 1994 Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire +4 more sources
African fermented foods and probiotics
International Journal of Food Microbiology, 2014 Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease.
Charles M. A. P. Franz +7 more
openaire +5 more sources
Microbial exopolysaccharide production by polyextremophiles in the adaptation to multiple extremes
FEBS Letters, EarlyView.Polyextremophiles are microorganisms that endure multiple extreme conditions by various adaptation strategies that also include the production of exopolysaccharides (EPSs). This review provides an integrated perspective on EPS biosynthesis, function, and regulation in these organisms, emphasizing their critical role in survival and highlighting their ...
Tracey M Gloster, Ebru Toksoy Öner
wiley +1 more source
Shipin gongye ke-jiIn order to develop a new type of high-quality honey tea wine, a mixed culture of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae was employed for the fermentation of honey tea wine.
Ying LI +8 more
doaj +1 more source
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are Gram-negative obligate aerobics in Acetobacteraceae family. Producing acetic acid and brewing vinegars are one of the most important industrial applications of AAB, attributed to their outstanding ability to tolerate the ...
Haoran Yang +11 more
doaj +1 more source
Galacto-oligosaccharides formation during manufacture of different varieties of yogurt. Stability through storage [PDF]
, 2015 Galacto-oligosaccharides (GOS) have interest in the food industry due to their recognized functional properties. In this work, we studied the effect of a commercial β-galactosidase enzyme from Kluyveromyces lactis (YNL-2, GODO) and Lactobacillus ...
Bergamini, Carina Viviana +3 more
core +1 more source