Results 61 to 70 of about 544,757 (243)

Characterization of the factors that influence sinapine concentration in rapeseed meal during fermentation. [PDF]

PLoS ONE, 2015
We analyzed and compared the difference in sinapine concentration in rapeseed meal between the filamentous fungus, Trametes sp 48424, and the yeast, Saccharomyces cerevisiae, in both liquid and solid-state fermentation.
Yanxing Niu, Mulan Jiang, Mian Guo, Chuyun Wan, Shuangxi Hu, Hu Jin, Fenghong Huang   +6 more
doaj   +1 more source

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction

Foods, 2020
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic
F. Martelli, M. Cirlini, C. Lazzi, E. Neviani, V. Bernini   +4 more
semanticscholar   +1 more source

Solid State Fermentation of Brewers’ Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17

Fermentation, 2019
Brewers’ spent grains (BSG) are underutilized food waste materials produced in large quantities from the brewing industry. In this study, solid state fermentation of BSG using Bacillus subtilis WX-17 was carried out to improve the nutritional value of ...
Yong Xing Tan, Wai Kit Mok, J. Lee, Jaejung Kim, W. N. Chen   +4 more
semanticscholar   +1 more source

Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

Food Science and Technology, 2020
The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara ...
Azis Boing Sitanggang, W. S. Sinaga, Felicia Wie, F. Fernando, W. Krusong   +4 more
semanticscholar   +1 more source

Screening for Thermoactinomyces vulgaris in Fermented Grains of Sauce-Flavor Baijiu and Metabolic Analysis of Volatile Compounds [PDF]

Shipin Kexue
In order to screen for potential Thermoactinomyces from stacked fermented grains of sauce-flavor baijiu, three strains of Thermoactinomyces valgaris were obtained by enrichment and isolation and identified by morphology and molecular biology.
ZHAI Weitao, WU Shuangquan, CHAI Lijuan, LU Zhenming, ZHANG Xiaojuan, YANG Yang, YU Hui, YE Qingqing, TIAN Maoling, LIU Xiaotong, MAO Xueting, WANG Songtao, SHEN Caihong, XU Zhenghong
doaj   +1 more source

Feasibility Study on Bioethanol Production by One Phase Transition Separation Based on Advanced Solid-State Fermentation [PDF]

, 2021
Hongshen Li, Hongrui Liu, Shizhong Li
openalex   +1 more source

Biodiversity of Bacteria Associated with Eight Pleurotus ostreatus (Fr.) P. Kumm. Strains from Poland, Japan and the USA [PDF]

Polish Journal of Microbiology, 2019
BO SHU, JING YING, TAO WANG, MENGQIAN XIA, WENYU ZHAO, LING YOU   +5 more
doaj   +1 more source

Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin

Shipin gongye ke-ji
To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN, Lili JI, Qi WANG, Xinxin NIU, Zhuo CHEN, Cheng LIAO, Kaixian ZHU, Kunyi LIU   +7 more
doaj   +1 more source

Microbiota and Chemical Compounds in Fermented Pinelliae Rhizoma (Banxiaqu) from Different Areas in the Sichuan Province, China [PDF]

Polish Journal of Microbiology, 2019
BO SHU, JING YING, TAO WANG, MENGQIAN XIA, WENYU ZHAO, LING YOU   +5 more
doaj   +1 more source

Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures

Fermentation
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu.
Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan, Kai Lou   +9 more
doaj   +1 more source