Results 21 to 30 of about 42,519 (166)

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

Comparing the effects of two different vitamin regimens on bone metabolism for meat ducks at starting phase

Italian Journal of Animal Science
Objective Leg problems including lameness and tibial dyschondroplasia (TD) are one of the most important factors affecting health and animal welfare in meat-type poultry, which are considerably impacted by dietary vitamin regimens.
Ling Zhou, Pinyao Zhao, Yan Liu, Wei Zhao, Anran Jiao   +4 more
doaj   +1 more source

Prokaryotic evolution shapes specialized communities in long term engineered pit mud ecosystem

npj Biofilms and Microbiomes
Elucidating the temporal dynamics of complex microbial consortia is crucial for engineering robust microbiome. We investigated prokaryotic evolution in pit mud, a centuries-old engineered environment used in Chinese liquor fermentation.
Yan Zeng, Xiaozhong Zhong, Lijuan Chai, Xiaojuan Zhang, Zhenming Lu, Guangqian Liu, Tingyao Tu, Lingfei Lu, Rui Zhang, Hui Yu, Suyi Zhang, Songtao Wang, Caihong Shen, Jinsong Shi, Zhenghong Xu   +14 more
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Production and statistical optimization of Paromomycin by Streptomyces rimosus NRRL 2455 in solid state fermentation

BMC Microbiology, 2021
Background Paromomycin is a 2-deoxystreptamine aminocyclitol aminoglycoside antibiotic with broad spectrum activity against Gram-negative, Gram-positive bacteria and many protozoa. This study introduces a strategy for paromomycin production through solid-
Ghadir S. El-Housseiny, Asmaa A. Ibrahim, Mahmoud A. Yassien, Khaled M. Aboshanab   +3 more
doaj   +1 more source

Research progress of solid-state pure culture equipment and technology [PDF]

Zhongguo niangzao
Solid-state pure culture is a biotechnology that simulates the natural fermentation environment. It uses solid matrix such as rice, bran, soybean meal as the growth medium for industrial microorganisms to ferment and produce by single microbial strain ...
TAI Yanxiang, YANG Wen, LIU Huipeng, HONG Housheng
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Contribution of Debaryomyces hansenii to Microbial, Lipidome, and Flavor Properties of Sichuan Bacon

Fermentation
Debaryomyces hansenii has the potential to enhance the flavor profile of traditional fermented meat products. This study investigates the impact of the D. hansenii LY090 strain on the microbial community, lipidome, flavor profiles, and sensory properties
Song Wang, Kaidi Hu, Wanshu Pan, Ling You, Yong Yang, Shuliang Liu   +5 more
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Process study on mixed bacterial solid-state fermentation of rice bran for the preparation of oryzanol and evaluation of its antioxidant activity

Shipin yu jixie, 2023
Objective: In order to improve the yield of oryzanol of rice bran. Methods: Rice bran was selected as the research subject, and Saccharomyces cerevisiae and Bacillus subtilis were selected as solid-state fermentation strains through single-factor ...
XIA Xinxin, LIN Hai, YANG Guliang, PENG Xia, HE Xinle   +4 more
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Changes and Correlation between Microbial Communities and Flavor Compounds during the Fermentation Process of Yibin Yacai

Shipin gongye ke-ji
To investigate the changes and interactions between microbial communities and flavor compounds during the fermentation process of Yibin Yacai, high-throughput sequencing technology and gas chromatography-mass spectrometry were applied to determine the ...
Xueling CHEN, Kunyi LIU, Qi WANG, Xinxin NIU, Cheng LIAO, Jiangshan AN, Yunong ZHOU, Zhuo CHEN, Sisi GUAN   +8 more
doaj   +1 more source

Research Progress on Monitoring and Regulation of Closed Solid-State Fermentation Systems [PDF]

Shipin Kexue
A closed solid-state fermentation system refers to a system that automatically and intelligently completes solid-state fermentation under closed and controllable conditions to stabilize product quality, reduce labor intensity and improve intelligence ...
ZHANG Nan, CHENG Siyuan, YU Yongjian, DOU Shuaiwei, LIU Jiaxin, TANG Ruijun, ZHU Yuanyuan, YU Zhen
doaj   +1 more source

Antioxidant Profile and Biosafety of White Truffle Mycelial Products Obtained by Solid-State Fermentation

Molecules, 2021
Solid-state fermentation may produce therapeutic compounds with higher biomass or better product characteristics than those generated by submerged fermentation.
Jui-Yi Hsu, Ming-Hsuan Chen, Yu-Shen Lai, Su-Der Chen   +3 more
doaj   +1 more source