Results 41 to 50 of about 613 (79)

Naupactus cervinus

CABI Compendium, 2022
This datasheet on Naupactus cervinus covers Identity, Distribution, Hosts/Species Affected, Uses, Further Information.

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Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma-active and umami-taste compounds during soy sauce fermentation.

The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Soy sauce is a well-known condiment worldwide. However, high salt in soy sauce contributed to the high intake of sodium salt, which usually resulted in high blood pressure.
Lijie Zhang, Ling Zhang, Yan Xu
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Chelonus versatilis

CABI Compendium, 2022
This datasheet on Chelonus versatilis covers Identity, Distribution, Further Information.

semanticscholar   +1 more source

Naupactus tremolerasi

CABI Compendium, 2022
This datasheet on Naupactus tremolerasi covers Identity, Distribution, Hosts/Species Affected, Further Information.

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Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste.

Food Chemistry
4-Vinylguaiacol (4-VG) and 4-Ethylguaiacol (4-EG) are key aromatic compounds that contribute to the characteristic smoky and soy-like aromas of soybean paste, thereby influencing its overall flavor.
Meng Wang, Xuelian Zheng, Xinkai Bian, Jing-Ke Ren, Lulu Bai, Yunping Yao, Bin Dong, Guozhong Zhao   +7 more
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Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation.

Journal of Bioscience and Bioengineering
In modern Japanese soy sauce production, sealed outdoor fermentation tanks are used to ferment moromi with halotolerant starter cultures: the lactic acid bacterium Tetragenococcus halophilus and yeasts Wickerhamiella versatilis and Zygosaccharomyces ...
Yuichi Mizuno, Takashi Yoshimura, Kazutaka Sawada, Keisuke Tsuge, Yukio Nagano, Yumiko Yoshizaki, Masatoshi Goto, Genta Kobayashi   +7 more
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Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii).

Food Chemistry
Soy sauce, a traditional condiment, derives its characteristic smoky aroma from 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG), formed by yeast metabolism of ferulic acid (FA). However, controlling the production of these compounds remains challenging.
Qifeng Wang, Zehui Li, Qianqian Liu, Shuoshuo Zhao, Yunping Yao, Bin Dong, Guozhong Zhao   +6 more
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Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction.

Journal of food microbiology
This study elucidates the temperature-dependent interactions between halotolerant yeasts and microbial communities during secondary fortified soy sauce fermentation (SFFSS) and their implications for flavor enhancement and safety.
Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu   +4 more
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Assessment of the feed additive consisting of endo‐1,3(4)‐beta‐glucanase and endo‐1,4‐beta‐xylanase (produced with Talaromyces versatilis IMI CC 378536) (Rovabio® Excel) for all poultry species, weaned piglets, pigs for fattening and sows for the renewal of its authorisation (Adisseo France SAS)

EFSA journal. European Food Safety Authority
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of the feed additive consisting of endo‐1,3(4)‐beta‐glucanase and endo‐1,4‐beta‐xylanase (produced with Talaromyces versatilis IMI
R. Villa, Giovanna Azimonti, E. Bonos, Henrik Christensen, M. Durjava, B. Dusemund, Ronette Gehring, B. Glandorf, M. Kouba, M. López-Alonso, F. Marcon, C. Nebbia, A. Pechová, M. Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, P. Brantom, Andrey Yurkov, M. Anguita, M. Innocenti, J. Tárres‐Call, Elisa Pettenati   +21 more
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Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey.

Food microbiology
This study investigated various strategies: mono-, simultaneous and sequential fermentation of halophilic Candida versatilis and Tetragenococcus halophilus to valorize salted whey, a side stream of salted tofu (pressed beancurd) production, with an ...
Rebecca Yinglan Zhou, Jian-Yong Chua, Shaoquan Liu   +2 more
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