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Mixed fermentation of lactic acid bacteria and sourdough on quality and storage characteristics of steamed bun [PDF]

Food Chemistry: X
The effect of mixed fermentation with sourdough and lactic acid bacteria (Lactobacillus plantarum and Streptococcus thermophilus), the physicochemical indexes, storage characteristics of dough and bun were investigated. Compared with sourdough-only dough
Junjian Ran, Yuhan Tang, Yue Zhang, Lingxia Jiao, Chao Zhang, Yongchao Li, Ruixiang Zhao   +6 more
doaj   +2 more sources

Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor. [PDF]

Front Microbiol
Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. The process of winemaking involves a complex of enological technique that faces a host of challenges in a winery including, inconsistent quality due to chemical and microbiological instability, limited sensory ...
Zhao LZ, Chen J, Wei XY, Lin B, Zheng FJ, Verma KK, Chen GL.   +6 more
europepmc   +4 more sources

Effect of Different Fermentation Methods on the Quality and Flavor of Semen Sojae Preparatum

Shipin gongye ke-ji, 2022
In present study, Rhizopus chinensis 12 mixed fermentation with Bacillus sp. DU-106 were performed to improve the quality and flavor of Semen Sojae Praeparatum (SSP).
Chaofan ZHAO, Shanshan WU, Wenjun ZHAO, Dong PENG, Junyuan HUANG, Bing DU, Pan LI   +6 more
doaj   +1 more source

Effects of Mixed Culture Fermentation with Lactobacillus plantarum and Saccharomyces cerevisiae on Physicochemical Properties, Storage Characteristics and Flavor Quality of Wet Noodles [PDF]

Shipin Kexue, 2023
This study was undertaken in order to explore the effects of mixed culture fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on the sensory quality, texture characteristics, storage characteristics and flavor quality of wet noodles ...
REN Yuanyuan, MENG Zikuan, ZOU Yu, LI Yuhang, WANG Yongjun
doaj   +1 more source

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

Food Chemistry: X, 2023
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the ...
Tian Lan, Xinran Lv, Qinyu Zhao, Yushan Lei, Chenxu Gao, Quyu Yuan, Xiangyu Sun, Xuebo Liu, Tingting Ma   +8 more
doaj   +1 more source

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation

Foods, 2022
The fruit and leaves of mulberry (Morus alba L.) contain a variety of health-beneficial components. At present, although both alcoholic and non-alcoholic mulberry beverages are commercially available, studies on fermented alcoholic beverages mixed with ...
Tengqi Gao, Jinling Chen, Feng Xu, Yilin Wang, Pengpeng Zhao, Yunfei Ding, Yongbin Han, Jie Yang, Yang Tao   +8 more
doaj   +1 more source

Effects of Mixed Fermentation on the Aroma Compounds of ‘Italian Riesling’ Dry White Wine in Eastern Foothill of Helan Mountain

Fermentation, 2023
To study the effect of mixed fermentation of non-Saccharomyces strains and Saccharomyces cerevisiae on the aroma quality of ‘Italian Riesling’ wine in the eastern foothill of Helan Mountain and to determine the most optimum process of mixed fermentation,
Hongchuan Xia, Zhong Zhang, Lijun Sun, Qingchen Zhang, Junxiang Zhang   +4 more
doaj   +1 more source

Effect of the Mixed Inoculation of Lactic Acid Bacteria and Non-Saccharomyces on the Quality and Flavor Enhancement of Fermented Mango Juice

Fermentation, 2023
Mango juice (MJ) was co-inoculated with Lactobacillus plantarum + Rhodotorula glutinis or Metschnikowia pulcherrima (LP + RG or LP + MP, respectively) and Lactobacillus casei + Rhodotorula glutinis or Metschnikowia pulcherrima (LC + RG or LC + MP ...
Qiuping Zhong, Ruixin Chen, Ming Zhang, Wenxue Chen, Haiming Chen, Weijun Chen   +5 more
doaj   +1 more source

Volatile Compound Fingerprinting of Mixed-Culture Fermentations [PDF]

Applied and Environmental Microbiology, 2011
ABSTRACT With the advent of the -omics era, classical technology platforms, such as hyphenated mass spectrometry, are currently undergoing a transformation toward high-throughput application. These novel platforms yield highly detailed metabolite profiles in large numbers of samples.
de Bok, F.A.M., Janssen, P.W.M., Bayjanov, J.R., Sieuwerts, S., Lommen, A., van Hylckama, J., Molenaar, D.   +6 more
openaire   +4 more sources

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Foods, 2022
Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese.
Yandie Li, Jianghan Wang, Tong Wang, Zhuoxia Lv, Linting Liu, Yuping Wang, Xu Li, Zhexin Fan, Baokun Li   +8 more
doaj   +1 more source