Results 71 to 80 of about 544,757 (243)
Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar [PDF]
, 2022 Y. K. Fan, Chao Ma, Rufu Wang
openalex +1 more source
Anti-oxidative stress mechanism of cyclic dipeptide in distiller's grains of strong-flavor Baijiu [PDF]
Zhongguo niangzaoIn this study, the in vitro antioxidant activity of free peptides in distiller's grains of strong-flavor (Nongxiangxing) Baijiu was determined by measuring the free radical scavenging rate of 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH).
GUO Yan, LIAO Qinjian, ZHENG Jia, WANG Fang, YANG Hao, ZHOU Hanling, SU Jian
doaj +1 more source
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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AMB Express, 2019 Okara is a major agro-waste produced from the soybean industry. To hydrolyze the okara and enable nutrient release, a strategy to valorize okara using solid-state fermentation with food grade Bacillus subtilis (B. subtilis) WX-17 was carried out.
Wai Kit Mok +4 more
semanticscholar +1 more source
Production and optimization of lipase using Aspergillus niger MTCC 872 by solid-state fermentation
Bulletin of the National Research Centre, 2019 BackgroundLipases are serine hydrolases that degrade triglycerides, an attribute that treasures wide applications in biodiesel production, detergent, chemical industries, etc.
Ashutosh Nema +4 more
semanticscholar +1 more source
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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MicroorganismsDaqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation.
Huawei Yuan +9 more
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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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Innovative Production of Bioproducts From Organic Waste Through Solid-State Fermentation
Frontiers in Sustainable Food Systems, 2019 Solid-state fermentation (SSF) is, by definition, a technology carried out in the absence or near absence of free water. Therefore, it allows the use of solid materials as substrates for further biotransformation.
A. Cerda +5 more
semanticscholar +1 more source