Results 121 to 130 of about 19,138 (214)

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation. [PDF]

Front Microbiol, 2022
Xu X, Miao Y, Wang H, Ye P, Li T, Li C, Zhao R, Wang B, Shi X.   +8 more
europepmc   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Miso without kōji: nesashi miso ecology driven by spontaneous fermentation with <i>Mucor plumbeus</i>. [PDF]

Front Microbiol
Kothe CI, Mak T, Julienne A, Okazaki K, Jahn LJ, Evans JD.   +5 more
europepmc   +1 more source

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation. [PDF]

Food Chem X, 2023
Huang R, Jiang J, Su Y, Yu H, Shen L, Liu Y, Qin Y, Song Y.   +7 more
europepmc   +1 more source

Oral PHGG ameliorates atopic dermatitis‐like dermatitis with concurrent modulation of colonic IgA and cecal microbiota: implications for the gut–skin axis

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Atopic dermatitis (AD) is increasingly recognized as a systemic inflammatory disorder linked to intestinal immune and microbiome dysregulation. However, whether dietary galactomannan fibers can mitigate AD through coordinated modulation of the gut–skin axis remains unexplored.
Derrick Kakooza, Hyeonjun Yu, Jonghyun Jeong, Jung Cheul Shin, Woo Jung Kim, Sung‐Kwon Moon, Hoon Kim   +6 more
wiley   +1 more source

Community assembly and aroma contribution of <i>Hanseniaspora</i> yeasts in spontaneous fermentation of Cabernet Sauvignon grapes from four regions in Northwest China. [PDF]

Food Chem X
Fan B, Chang Y, Zheng M, Han J, Tao Y, Zhao H, Hu K.   +6 more
europepmc   +1 more source

Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce. [PDF]

Appl Environ Microbiol, 2023
Ma J, Nie Y, Zhang L, Xu Y.
europepmc   +1 more source

Bromelain as the enzyme of the future: A global bibliometric mapping of its applications and emerging trends

Journal of the Science of Food and Agriculture, EarlyView.
Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto, Tonny Cley Campos Leite, Mônica Tejo Cavalcanti, Geany Targino Sousa Pedrosa, Rerisson do Nascimento Alves, Amanda Reges de Sena, Mônica Correia Gonçalves   +6 more
wiley   +1 more source

Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation of <i>Lonicera caerulea</i> berries. [PDF]

Food Chem X
Zhang X, Zhu L, Han Y, Wang K, Ji N, Fan J, Zhou Y, Yao X, Li B, Lu S, Guan L.   +10 more
europepmc   +1 more source

Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. [PDF]

Microbiol Spectr, 2022
Tan Y, Du H, Zhang H, Fang C, Jin G, Chen S, Wu Q, Zhang Y, Zhang M, Xu Y.   +9 more
europepmc   +1 more source