Three Traditional Fermented Baobab Foods from Benin, Mutchayan, Dikouanyouri and Tayohounta: Preparation, Properties and Consumption [PDF]
Forest food resources contribute significantly to food supply in areas where they grow. Three fermented baobab foods were studied: Dikouanyouri (from seeds, pH = 6.5); Tayohounta (from seed kernels, pH = 7), and Mutchayan (from baobab pulp and sorghum ...
Azokpota, P. +6 more
core +1 more source
Effect of lactid acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage [PDF]
, 2006 The efficiency of a novel strain of lactic acid bacteria inoculant (Lactobacillus plantarum VTT E-78076, E76) on the fermentation quality of wilted silage was studied.
Haikara, Auli +4 more
core +1 more source
Block Copolymers: Emerging Building Blocks for Additive Manufacturing
Advanced Functional Materials, EarlyView.This review addresses how block copolymer (BCP) physics and rheology have led to the widespread use of BCPs in advanced additive manufacturing techniques, with particular emphasis on the untapped potential of these nanostructured materials toward achieving multi‐scale architected materials with unique, programmable material properties.
Alice S. Fergerson +3 more
wiley +1 more source
Effect of pH Control in Fermentation System on Division Cycle of Bifidobacterium breve
Shipin gongye ke-jipH control was a key regulatory strategy in the high-density cultivation of Bifidobacteria. However, research into the mechanisms by which pH regulates cell division and proliferation remains limited.
Min LI +7 more
doaj +1 more source
Research progress on anti-food allergy and immunomodulatory properties of lactic acid bacteria [PDF]
Zhongguo niangzaoLactic acid bacteria are food-safe microorganism and had a variety of probiotic functions, such as regulating intestinal microecological balance, anti-tumour, antioxidant, immunomodulation, anti-food allergy, etc.
QIN Mengchun, ZHANG Lingfang, HU Shun'an, MA Lin, YIN Liying, LI Dan, DUAN Cuicui
doaj +1 more source
Modelling the microfiltration of lactic acid fermentation broths and comparison of operating modes [PDF]
, 2002 clarification of fermentation broths by cross-flow microfiltration. Microfiltration experiments conducted under constant transmembrane pressure and under constant permeate fluxes (higher and lower than the critical flux) were represented by the ...
Blaszkowa, F. +2 more
core +2 more sources
Drug‐Free Thrombolysis Mediated by Physically Activated Micro/Nanoparticles
Advanced Functional Materials, EarlyView.Overview of particle‐mediated thrombolytic effects (thermal, mechanical, and chemical) and their activating physical stimuli (light, ultrasound, and magnetic field) in drug‐free thrombolysis. ABSTRACT Thrombus‐associated disorders rank among the world's leading causes of death, with ischemic heart disease and stroke as the main contributors.
Pierre Sarfati +2 more
wiley +1 more source
Frontiers in MicrobiologyIntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese.
Serena Martini +6 more
doaj +1 more source
Shipin gongye ke-ji, 2022 Multi-grain bread is popular because of its rich nutrition and low glycemic index. The mouthfeel of bread is not ideal for the addition of multi-grains, lactic acid bacteria fermentation not only improved the quality of multi-grain bread, but also ...
Jiang AN +7 more
doaj +1 more source
Effects of lactic acid bacteria in a silage inoculant on ruminal nutrient digestibility, nitrogen metabolism, and lactation performance of high-producing dairy cows [PDF]
, 2021 H.F. Monteiro +4 more
openalex +1 more source