Results 41 to 50 of about 42,519 (166)
Tolerance and volatile flavor substances produced by Millerozyma farinose [PDF]
Zhongguo niangzaoUsing Millerozyma farinose WLY-Y-91 isolated from the brewing environment of strong-flavor (Nongxiangxing) Baijiu as research object, through tolerance and flavor substances metabolism analysis, the adaptation of the strain to the environment of strong ...
ZHANG Xia, LEI Xuejun, WANG Xiaomei, LU Yanping, LI Zhansheng, ZHAO Dong, LI Yuzhu, ZHENG Jia
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Control methods of ethyl carbamate and its precursors in Baijiu [PDF]
Zhongguo niangzaoCyanide is a main precursor of ethyl carbamate (EC) in Baijiu, and dhurrin in sorghum is a main precursor of cyanide. In order to reduce the content of EC in Baijiu, four control methods of EC and its precursors in Baijiu were analyzed, including cyanide
ZHOU Hanling, ZHAO Dong, GUO Yan, SONG Tingfu, LI Longmiao, ZHENG Jia
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Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS [PDF]
Zhongguo niangzaoThe volatile flavor compounds in strong-flavor (Nongxiangxing) Baijiu were detected and analyzed by four pretreatment methods including solid phase extraction (SPE), liquid-liquid microextraction (LLME), headspace-solid phase microextraction (HS-SPME ...
FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
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Food Chemistry: XThe quality of Baobaoqu directly influences the quality of Baijiu. In this study, metatranscriptomics, metaproteomics and metabolomics were utilized, combining machine learning with a multi-layer perception neural network model and the Shapley additive ...
Qingchun Luo +12 more
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BioResources, 2016 Sequential solid-state and submerged cultivation with various lignocellulosic biomasses as a substrate for lignocellulolytic enzyme production by Pleurotus ostreatus were assessed by measuring endoglucanase, xylanase, and laccase activities.
Qi An +6 more
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Shipin gongye ke-jiBacillus bacteria are critical functional strains during fermentation of Sichuan bran vinegar that contribute to maintain the quality of vinegar. In this study, some functional Bacillus bacteria were isolated from the Cupei (grains undergoing acetic acid
Yuwei WU +7 more
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Growth of Candida utilis in solid state fermentation
Biotechnology Advances, 1993 In this work, the growth of the yeast Candida utilis on different solid substrate (wheat bran) and supports (sugarcane bagasse and Amberlite resin) imbibed with a liquid culture medium was studied. Growth was followed by sugars consumption, carbon dioxide production rate (CDPR) and cell count.
/Christen, Pierre +4 more
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Polish Journal of Food and Nutrition SciencesWhile representing a valuable source of high-quality protein, meat products have certain limitations, including their susceptibility to lipid oxidation and a general lack of complex carbohydrates, like dietary fiber.
Anwar Noman +4 more
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Solid state fermentation at ORSTOM: Evolution and perspectives
, 1997 An attempt is made to formulate the general global history of solid state fermentation right from ancient times to the present day, with emphasis on the resurgence of interest in the technique throughout the world. ORSTOM, Institut Francais de Recherche Scientifique pour le Developpement en Cooperation, France, understood the utility value of solid ...
Raimbault, Maurice +2 more
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Solid-State Fermentation Engineering of Traditional Chinese Fermented Food
FoodsSolid-state fermentation (SSF) system involves solid, liquid, and gas phases, characterized by complex mass and heat transfer mechanisms and microbial complex interactions. The SSF processes for traditional Chinese fermented foods, such as vinegar, soy sauce, and baijiu primarily rely on experience, and most of the operations are replaced by auto ...
Guangyuan Jin +4 more
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