Results 171 to 180 of about 10,228,992 (308)

Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson, Sathsara Deyalage, Sachini Senarathna, Maneka Malalgoda   +3 more
wiley   +1 more source

Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations. [PDF]

J Food Sci
Martins PMM, Falcão IJ, Batista NN, Bernardes PC, Schwan RF.   +4 more
europepmc   +1 more source

Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao. [PDF]

Braz J Microbiol, 2022
Boro N, Borah A, Sarma RL, Narzary D.
europepmc   +1 more source

myo‐Inositol's role in laying hens’ active gastrointestinal microbiota: a strain comparison

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND myo‐Inositol (MI) is a cyclitol involved in cellular metabolism and phytate degradation, yet its influence on the gastrointestinal tract (GIT) microbiota of laying hens remains poorly understood. This study investigated the effects of graded dietary MI supplementation on the active GIT microbial communities of two commercial laying ...
Naomi Sarpong, Christoph Roth, Markus Rodehutscord, Jana Seifert, Amélia Camarinha‐Silva   +4 more
wiley   +1 more source

The emerging roles of non-Saccharomyces yeasts in fermented foods and human health. [PDF]

FEMS Yeast Res
Imre A, Crook N.
europepmc   +1 more source

Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beer. [PDF]

FEMS Yeast Res, 2022
Methner Y, Weber N, Kunz O, Zarnkow M, Rychlik M, Hutzler M, Jacob F.   +6 more
europepmc   +1 more source

Deep Straw Incorporation With Supplemental Fertilization Improves Subsoil Quality and Maize Productivity

Land Degradation &Development, EarlyView.
ABSTRACT Deep straw incorporation is widely advocated for enhancing crop yields and improving agroecosystem functions and services. However, how this practice interacts with different fertilization strategies synergistically to influence soil quality and maize productivity remains unclear.
Jian Chen, Jianxuan Cai, Zhengjun Yan, Yiping Xu, Huiqing Shangguan, Hongshuo Wang, Shunli Zhou, Yuan Wen   +7 more
wiley   +1 more source

Combined Application of Ultra-High-Pressure Homogenization and Non-<i>Saccharomyces</i> Yeasts to Reduce Sulfites and Improve Wine Quality. [PDF]

Foods
Soler M, Gonzalez C, Morata A, Loira I.
europepmc   +1 more source

Influence of non-Saccharomyces yeast on winemaking and quality

, 2019
En la superfície del raïm coexisteixen poblacions de llevats, fongs i bacteris. D’aquests llevats, coneguts també com a llevats no-Saccharomyces, n’hi ha algunes espècies que són d’interès enològic. En aquesta tesi, s’ha estudiat els efectes de diferents factors biòtics i abiòtics sobre les comunitats fúngiques i bacterianes durant la fermentació ...
openaire   +2 more sources

Saccharomyces cerevisiae törzsek és izolátumok virulenciájának vizsgálata

, 2016
A Saccharomyces cerevisiea-t alapvetően nem tekintjük patogén organizmusnak, azonban az utóbbi pár évben egyre több publikáció jelent meg, melyekben bizonyos Saccharomyces cerevisiae törzsek fertőzést okoznak.Szakdolgozatomban különböző élesztő ...
Becsei, Ágnes
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