Results 31 to 40 of about 544,757 (243)

Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

RSC Advances, 2020
In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium cristatum YL-1 by using the solid-state fermentation (SSF) technique.
Yulian Chen, Yuanliang Wang, Jiaxu Chen, Hao-Ru Tang, Chuanhua Wang, Zongjun Li, Yu Xiao   +6 more
semanticscholar   +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

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

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

The effects of solid-state fermentation on the content, composition and in vitro antioxidant activity of flavonoids from dandelion

PLoS ONE, 2020
Dandelion (Taraxacum officinale), a common plant worldwide, is used as both a medicine and food. Fermentation is a food processing technology that has many advantages, such as low energy cost, changes in product characteristics, and enhanced product ...
N. Liu, Min Song, Naifeng Wang, Yuan-Chen Wang, Ruifang Wang, X. An, J. Qi   +6 more
semanticscholar   +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

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

Frontiers in Microbiology, 2020
Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu.
Wenhua Wang, Guangsen Fan, Xiuting Li, Zhilei Fu, Xin Liang, Baoguo Sun   +5 more
semanticscholar   +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

Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu

Frontiers in Microbiology, 2020
Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are ...
Tong-wei Guan, Yijin Lin, Kebao Chen, Meng-ying Ou, Jiaxu Zhang   +4 more
semanticscholar   +1 more source

Pure Culture and Ultra-high Deep Metagenomic Sequencing for Analysis of the Differences in Microbial Diversity of High Temperature Daqu from Two Distilleries in Maotai Town [PDF]

Shipin Kexue
In this study, the microbial diversity of high temperature Daqu from different distilleries in Maotai town was analyzed by the pure culture technique and macrogenomic sequencing.
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
doaj   +1 more source