Results 21 to 30 of about 634,574 (311)

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Food Science & Nutrition, 2021
Cereals including maize generally have limiting amino acids particularly lysine. In most cases, spontaneous fermentation is used to improve the nutritional profiles of maize‐based products.
Z. K. Terefe, M. Omwamba, J. Nduko
semanticscholar   +1 more source

Effects of different macroporous adsorption resins and activated carbon for alcoholic beverages on alcohols and esters in strong-flavor Baijiu [PDF]

Zhongguo niangzao
At present, the phenomenon of insufficient ethyl caproate and high ethyl lactate or ethyl acetate is common in strong-flavor (Nongxiangxing) Baijiu, which seriously affect the quality of Baijiu. In this study, five macroporous adsorption resins (polar DA-
YUAN Chunfang, SU Jian, WANG Fang, ZHANG Fuyong, LI Qijun, GOU Zixi, LIU Li, CHEN Shijiang, WANG Han, ZHENG Jia
doaj   +1 more source

Relation of ethanol δ¹³C, hexanoic acid δ¹³C and ethyl hexanoate δ¹³C in Baijiu [PDF]

Zhongguo niangzao
To explore the correlation among the stable carbon isotope ratio (δ13C) of ethanol, hexanoic acid δ13C and ethyl hexanoate δ13C in Baijiu with hexanoic acid and ethyl hexanoate as the main flavor components, based on the dynamic equilibrium reaction ...
ZHANG Qian, XIE Zhengmin, ZHENG Jia, SU Jian, ZHAO Dong, WANG Xingming, WEI Jinping, HUANG Jian, YE Huaxia, XUE Runping, LI Maochun
doaj   +1 more source

Ganoderic Acid and Exopolysaccharide Production by Ganoderma Lucidum from Semi-Solid-State and Submerged Fermentation [PDF]

Biological Journal of Microorganism, 2018
Introduction: Production of Ganoderic acid (GA) and Exopolysaccharide (EPS) with using beneficial fermentation strategy has received great attention recently. The aim of present study is comparison of GA and EPS production by G.
Mehrnaz Esmaeilzadeh, Mehran Kianirad, Ali Sheykhinejad, Alireza Khosravi, Aghil Sharifzadeh   +4 more
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Analysis of aroma components in brewing sorghum by liquid-liquid extraction combined with GC-MS [PDF]

Zhongguo niangzao
By comparing the extraction effects of 3 pretreatment methods, namely liquid-liquid extraction, headspace solid-phase microextraction and solid-phase extraction on aroma components in brewing sorghum, a method based on liquid-liquid extraction combined ...
HU Jiao, LI Songbai, SONG Tingfu, LUO Zhu, LI Yanghua, ZHENG Jia
doaj   +1 more source

Molecular Characterization of a Novel Budgerigar Fledgling Disease Virus Strain From Budgerigars in China

Frontiers in Veterinary Science, 2022
Budgerigar fledgling disease virus (BFDV) is the causative polyomavirus of budgerigar fledgling disease, an important avian immunosuppressive disease in budgerigars (Melopsittacus undulatus).
Xiaoliang Hu, Dongdong Cai, Siru Liu, Yan Li, Lulu Chen, Guangmei Luo, Hongli Pu, Yucan He, Xiangxiao Liu, Lili Zhao, Hongzhi Cao, Tiankuo Yang, Zhige Tian   +12 more
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Differences in Acid Stress Response of Lacticaseibacillus paracasei Zhang Cultured from Solid-State Fermentation and Liquid-State Fermentation

Microorganisms, 2021
Liquid-state fermentation (LSF) and solid-state fermentation (SSF) are two forms of industrial production of lactic acid bacteria (LAB). The choice of two fermentations for LAB production has drawn wide concern.
Pengyu Wu, Qiuyan Zhu, Rui Yang, Yuxia Mei, Zhenmin Chen, Yunxiang Liang   +5 more
doaj   +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 proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour.

Food Chemistry, 2020
The effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour (LF) were investigated.
O. Olukomaiya, O. Adiamo, W. Fernando, R. Mereddy, Xiuhua Li, Y. Sultanbawa   +5 more
semanticscholar   +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