Results 1 to 10 of about 19,039 (116)

Improving the aging aroma profiles of Italian Riesling and Petit Verdot Wines: Impact of spontaneous and inoculated fermentation processes

Food Chemistry: X, 2023
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months.
Lin Wang, Haining Yin, Xuedong Shao, Zhengwen Zhang, Xiaomin Zhong, Ruteng Wei, Yinting Ding, Hua Wang, Hua Li   +8 more
doaj   +3 more sources

Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of Theobroma cacao [PDF]

Heliyon
To gain insight into the active microbiota during spontaneous fermentation of Theobroma cacao L., this study assessed protein diversity during 120 h using a combined metabarconding and metaproteomics approach.
Ynara da Costa Fonseca, Celina Eugenio Bahule, Hector Herrera, Luiza Helena da Silva Martins, Alessandra Santos Lopes, Juliana Silva Cassoli, Felipe Costa Trindade, Isa Rebecca Chagas da Costa, Paulo Henrique de Oliveira Costa, Guilherme Oliveira, Rafael Borges da Silva Valadares   +10 more
doaj   +2 more sources

Changes in Microbial Community Diversity and the Formation Mechanism of Flavor Metabolites in Industrial-Scale Spontaneous Fermentation of Cabernet Sauvignon Wines [PDF]

Foods
The key flavor compound formation pathways resulting from indigenous microorganisms during the spontaneous fermentation of wine have not been thoroughly described.
Chunyan Bai, Boyuan Fan, Jinmei Hao, Yuan Yao, Shiming Ran, Hua Wang, Hua Li, Ruteng Wei   +7 more
doaj   +2 more sources

Effect of fermentation on biological functionality of cookies from fermented whole grain sorghum [PDF]

Brazilian Journal of Food Technology, 2022
This study aimed to obtain sorghum doughs subjected to two fermentation processes (backslopping and spontaneous fermentation techniques) with enhanced biological properties and to assess their influence on the bioaccessibility of phenolic compounds and ...
José Luis Valenzuela Gutiérrez, Ofelia Rouzaud Sández, Gustavo González Aguilar, Guadalupe Amanda López Ahumada, Maribel Robles Sánchez   +4 more
doaj   +1 more source

Characterization of Fermentations with Controlled Temperature with Three Varieties of Coffee (Coffea arabica L.)

Fermentation, 2023
Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior.
Aida Esther Peñuela-Martínez, Jhoan Felipe García-Duque, Juan Rodrigo Sanz-Uribe   +2 more
doaj   +1 more source

Spontaneous and controlled fermentation to improve nutritional value of Ikpakpa beans, Phaseolus vulgaris

Cogent Engineering, 2022
The red kidney beans found in the Esanland of Edo State, Nigeria, popularly known as Ikpakpa, are a variety of Phaseolus vulgaris. However, a lack of awareness about this indigenous legume and a lack of easy culinary applications are factors that lead to
E.E Alagbe, G.C Okoye, T.E Amoo, B.T Adekeye, O.S Taiwo, A.O Adeyemi, E.O Daniel   +6 more
doaj   +1 more source

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

Frontiers in Ecology and Evolution, 2022
Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha ...
César Iván Ojeda-Linares, Itzel Anayansi Solís-García, Alejandro Casas   +2 more
doaj   +1 more source

Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

Foods, 2021
The development of microorganisms of sourdough and biodiversity of microbiota can be influenced by changing the parameters of the technological process such as the ratio of flour and added water, the fermentation temperature and time.
Sanita Reidzane, Zanda Kruma, Jekaterina Kazantseva, Anna Traksmaa, Dace Klava   +4 more
doaj   +1 more source

Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity

Microbiology Indonesia, 2023
This study investigates the effect of fermentation using lactic acid bacteria and yeast as starters on the formation of flavonoid compounds and the antioxidant activity of cacao beans. The fermentation process were divided into 4 groups: F1: spontaneous
Anja Meryandini, Irvan Anwar, Titi Candra Sunarti   +2 more
doaj   +1 more source

High-throughput Sequencing Analysis of Microbial Community Diversity in Xiangzao of Made from Huangjiu (Yellow Rice Wine) Vinasse during Spontaneous Fermentation [PDF]

Shipin Kexue, 2023
The microbial community diversity in huangjiu (yellow rice wine) vinasse during spontaneous fermentation into Xiangzao was analyzed by high-throughput sequencing. It turned out that the bacterial and fungal diversity was abundant.
JIA Man, YANG Xu, ZHOU Guoyan, GUO Quanyou, ZHU Lin, ZHENG Yao
doaj   +1 more source