Results 21 to 30 of about 237,811 (303)
Enset‐based agricultural systems in Ethiopia: A systematic review of production trends, agronomy, processing and the wider food security applications of a neglected banana relative [PDF]
, 2020 Enset (Ensete ventricosum (Welw.) Cheesman) is the major starch staple of the Ethiopian Highlands, where its unique attributes enhance the food security of approximately 20 million people and have earned it the title “The Tree Against Hunger”.
Asfaw, Zemede +9 more
core +2 more sources
Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]
, 2018 Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci +34 more
core +1 more source
Optimization of Mixed Fermentation Process of Purple Rice Flour and Its Nutritional Improvement
Shipin gongye ke-ji, 2023 In order to optimize the nutritional quality of infant supplementary food, purple rice, the raw material used in this paper, was fermented by Rhizopus oryzae and Lactobacillus plantarum in the way of mixed fermentation, and subsequently extruded before ...
Ziyang LU +5 more
doaj +1 more source
Macromolecular crowding explains overflow metabolism in cells [PDF]
, 2016 Overflow metabolism is a metabolic phenotype of cells characterized by mixed oxidative phosphorylation (OxPhos) and fermentative glycolysis in the presence of oxygen.
Oltvai, Zoltán N., Vazquez, Alexei
core +1 more source
Foods, 2023 In this study, 21 strains of aroma-producing yeast were isolated from Sichuan paocai juice of farmers in western, eastern and southern Sichuan. One strain, Y3, with the best aroma-producing characteristics, was screened using an olfactory method and a ...
Jing Zhang +8 more
doaj +1 more source
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
core +1 more source
CyTA - Journal of Food, 2019 The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu
An-Jun Chen +10 more
doaj +1 more source
Frontiers in Microbiology, 2018 The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has advantages over pure fermentation due to achieving wine products with distinctive and diversified aroma expected by consumers.
Bo-Qin Zhang +7 more
doaj +1 more source
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines
Fermentation, 2021 An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used ...
Eleonora Barone +10 more
doaj +1 more source
Ethanol Fermentation on Mixed Sugars Using Mixed Culture of Two Yeast Strains
Indonesian Journal of Biotechnology, 2013 The objective of this study was to evaluate the use of mixed cultures of the recommended yeast strainsfrom a previous study on ethanol fermentation using a substrate mixture consisting of sucrose, glucose, andfructose. There were three mixed (combination)
J. Jasman +3 more
doaj +1 more source