Results 11 to 20 of about 19,138 (214)

Succession of Bacterial and Fungal Communities during Fermentation of Medicinal Plants

Fermentation, 2022
The fermentation of medicinal plants has been studied very little, as compared to the fermentation of food and beverages. One approach applies fermentation by single bacterial or fungal strains and targets the production of specific compounds or ...
Simon Sauer, Leon Dlugosch, Felix Milke, Thorsten Brinkhoff, Dietmar R. Kammerer, Florian C. Stintzing, Meinhard Simon   +6 more
doaj   +1 more source

Prediction of Microbial Population in Sorghum Fermentation through Mathematical Models

Reaktor, 2019
The mathematical models can be used as a tool in predicting microbial population in sorghum fermentation, either spontaneous fermentation or fermentation with the addition of lactic acid bacteria (LAB) inoculum.
Umi Laila, Rifa Nurhayati, Tyas Utami, Endang Sutriswati Rahayu   +3 more
doaj   +1 more source

Diversity of yeast community during spontaneous fermentation of Viognier wine from the eastern foothills of Helan Mountain in Ningxia [PDF]

Zhongguo niangzao
To investigate the changes in yeast community diversity during the spontaneous fermentation of Viognier wine in the eastern foothills of the Helan Mountain, the yeasts during different periods of the spontaneous fermentation of Viognier wine in the ...
LIU Jiahe, WANG Rui, ZHOU Yeli, MU Haibin, JIANG Jiao, LIU Yanlin
doaj   +1 more source

Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics

mSystems, 2021
The taste and quality of soy sauce, a popular fermented liquid condiment worldwide, is greatly influenced by microbial metabolism during fermentation. Spontaneous fermentation of ganjang (a Korean traditional soy sauce) in a nonsterile environment leads ...
Byung Hee Chun, Dong Min Han, Hyung Min Kim, Dongbin Park, Da Min Jeong, Hyun Ah Kang, Che Ok Jeon   +6 more
doaj   +1 more source

Diversity of lactic acid bacteria in dadih produced by either back-slopping or spontaneous fermentation from two different regions of West Sumatra, Indonesia [PDF]

Veterinary World, 2019
Aim: Dadih samples from two different origins (Kamang and Gadut in West Sumatra) manufactured with different methods (back-slopping or spontaneous fermentation) were evaluated for the diversity of lactic acid bacteria (LAB).
Chandra Utami Wirawati, Mirnawati Bachrum Sudarwanto, Denny Widaya Lukman, Ietje Wientarsih, Eko Agus Srihanto   +4 more
doaj   +1 more source

Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products

Fermentation, 2021
In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation with ...
Barbara Lanza, Sara Di Marco, Martina Bacceli, Maria Gabriella Di Serio, Giuseppina Di Loreto, Martina Cellini, Nicola Simone   +6 more
doaj   +1 more source

Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Scientific Reports, 2021
Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast ...
Fabio Herrera-Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, María José Chica, Héctor Hugo Olarte, Miguel Fernández-Niño, Andrés Fernando Gonzalez Barrios   +7 more
doaj   +1 more source

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

Foods, 2023
In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced.
César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia Rodríguez-Hamamura, Ily M. Maza Mejía, Ilse S. Cayo-Colca, Gilson C. A. Chagas-Junior, Jorge L. Maicelo-Quintana, Efrain M. Castro-Alayo   +12 more
doaj   +1 more source

Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2011
Impact of three fungicides against B. cinerea (iprodione, pyrimethanil and f ludioxonil plus cyprodinil) on the population of Saccharomyces cerevisiae strains during the spontaneous alcoholic fermentation was studied.
Čuš Franc, Čadež Neža J., Raspor Peter I.   +2 more
doaj   +1 more source

Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation

Fermentation, 2023
Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation.
Xianxiu Li, Tao He, Yangchen Mao, Jianwei Mao, Xiaojin Lai, Hangjia Tu, Yi Zhou, Ruyi Sha   +7 more
doaj   +1 more source