Results 11 to 20 of about 40,686 (265)

Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation

Microorganisms, 2021
Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern.
Pengyu Wu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, Yunxiang Liang   +5 more
doaj   +1 more source

Optimization of Phospholipase A1 (PLA1) Production from a Soil Isolate Bacillus subtilis subsp. inaquosorum RG1 via Solid State Fermentation

Journal of Pure and Applied Microbiology, 2017
Microbial sources for phospholipase A1 (PLA1) are economic and industry relevant for degumming of oils and also their product lyso-phospholipids have been widely used as emulsifying agent. Numerous PLAs1 have been reported, but still the few enzymes have
Gaganpreet Kaur, Sanjeev Kumar Soni, Rupinder Tewari   +2 more
doaj   +1 more source

Research methods and influencing factors of drinking comfort of Baijiu [PDF]

Zhongguo niangzao
As one of the world's six major distilled spirits, Baijiu is widely appreciated for its unique aroma and complex taste. With societal development, people's comprehensive pursuit of health has laid the foundation for the Baijiu industry to move towards ...
LI Xi, LUO Qingchun, LU Yanping, SU Jian, ZHAO Dong, ZHENG Jia
doaj   +1 more source

Research Progress on Closed Solid-State Fermentation System and Its Application in Vinegar Brewing [PDF]

Shipin Kexue
The brewing of solid vinegar is traditionally carried out in an open solid-state fermentation system, which is susceptible to environmental factors, leading to unstable flavor quality, low degree of mechanization and low labor productivity. Compared with
CHENG Siyuan, YU Yongjian, TANG Ruijun, LIU Jiaxin, YE Xiaoting
doaj   +1 more source

Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves

Plants, 2022
The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs.
Nijole Vaitkeviciene, Elvyra Jariene, Jurgita Kulaitiene, Marius Lasinskas, Ausra Blinstrubiene, Ewelina Hallmann   +5 more
doaj   +1 more source

Diversity analysis and isolation strains identification of Staphylococcus in high-temperature Daqu [PDF]

Zhongguo niangzao
In order to further explore the diversity of Staphylococcus in high-temperature Daqu of different colors in Xiangyang, Hubei Province, the sample sequences with the relative content of Staphylococcus>10% were downloaded and screened, and the diversity
CHENG Chixinxiao, HE Zihao, GUO Zhuang, TIAN Longxin, ZHOU Jiaping, LIU Juzhen, WANG Yurong
doaj   +1 more source

Diversity analysis and isolates identification of Bacillus in high-temperature Daqu [PDF]

Zhongguo niangzao
In order to explore the diversity of Bacillus in high-temperature Daqu in Xiangyang of Hubei province, the sequencing data with Bacillus relative content>2.0% of high-temperature Daqu samples were downloaded and screened.
HUANG Sixing, WANG Yurong, HE Zihao, TIAN Longxin, ZHOU Jiapin, LIU Juzhen, GUO Zhuang
doaj   +1 more source

Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China

Bioresources and Bioprocessing
Daqu is a critical saccharifying and fermenting agent in the traditional solid-state production of strong-aroma Baijiu, with its physicochemical properties and microbial communities playing a vital role in both starter quality and final aroma. This study
Mingfu Shi, Aixia Guo, Yang Li, Dexiang Sun, Tao Wang, Liguo Yin   +5 more
doaj   +1 more source

The Transcription Factor BrNAC19 Acts as a Positive Regulator of the Heat Stress Response in Chinese Cabbage

Horticulturae
The frequent occurrence of excessive heat events driven by global warming poses a great threat to plant growth and food security. To survive in heat stress (HS) environments, plants have evolved sophisticated response mechanisms, and the transcriptional ...
Shuai Yuan, Xiaoping Yong, Yuxin Lu, Yuxin Lei, Weijian Li, Qiuli Shi, Xiuhong Yao   +6 more
doaj   +1 more source

Effect of flexible bionic automatic spread-cooling machine on the properties of multi-grain strong-flavor Baijiu Zaopei [PDF]

Zhongguo niangzao
Taking strong-flavor (Nongxiangxing) Baijiu Zaopei as the research object, by testing and analyzing data such as the pit-loading temperature, physicochemical properties (moisture, acidity, starch content, hardness, viscosity, etc.), sensory evaluation ...
LIU Duotao, YI Wei, LI Zhansheng, LI Zhi, WANG Xiaomei, LU Yanping, SU Jian, ZHENG Jia
doaj   +1 more source