Results 21 to 30 of about 19,138 (214)

Dual effects of complex fermentation on wild tomato products: Flavor diversification and functional enrichment

Future Foods
This study investigates the impact of spontaneous complex fermentation on the nutritional, sensory, and microbial characteristics of wild-type tomato (WT) products.
Liu Chin-Feng, Chen Hui-Chih, Chen Chen-I, Huang Chi-Ruei, Lee Chun-Lin   +4 more
doaj   +1 more source

Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis

Applied Sciences
Sauerkraut (SK) is a fermented food of plant origin recognised for its nutritional properties and health benefits. It is traditionally produced through spontaneous fermentation, carried out by the native microflora of fresh cabbage, which includes Gram ...
Leslie Gisella Jácome-Silva, Fulgencio Marín-Iniesta, Luis Tortosa-Díaz, David Planes-Muñoz, Rubén López-Nicolas   +4 more
doaj   +1 more source

Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

Frontiers in Microbiology, 2019
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding ...
Jing Li, Jing Li, Wen-Zhong Hu, Yong-Ping Xu   +3 more
doaj   +1 more source

Spontaneous Fermentation of Beetroot – Effect of Fermentation Time and Temperature and Slice Thickness on Leaven Quality

Polish Journal of Food and Nutrition Sciences
The aim of this study was to evaluate the influence of selected processing conditions of beetroot spontaneous fermentation, including slice thickness (2, 4, and 6 mm), temperature (15, 20, and 25 o C) and fermentation time (1-15 days), on the ...
Izabela Miszczak, Malgorzata Tańska, Wojciech Rejmer, Iwona Konopka, Magdalena Zielińska   +4 more
doaj   +1 more source

Innovation in the processing of fermented purple sweet potato (Ipomoea batatas L.) flour using an air fryer: Its impact on anthocyanin and flavonoid stability [PDF]

EPJ Web of Conferences
. Purple sweet potato ( Ipomoea batatas L.) is a valuable local crop with high anthocyanin and flavonoid contents, but its utilization remains limited to fresh consumption.
Nastiti Anjarsari Dini, Iga Siska Astri, Luh Putu Yuniantari Ni   +2 more
doaj   +1 more source

Sourdoughs of Spontaneous (Natural) Fermentation in Modern Bakery Production

Техника и технология пищевых производств, 2023
Sourdough bakery products have a wide range of tastes and aromas, an extended shelf-life, and other benefits that are important for food producers and consumers.
Irina M. Zharkova, Yuriy F. Roslyakov, Danil S. Ivanchikov   +2 more
doaj   +1 more source

Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction

Microbiology Indonesia, 2019
Traditionally fermented foods can be improved by introducing starter and hygienic production. The study observes the changes in population of lactic acid bacteria (LAB), pH, polyphenolic levels, and antioxidant activity of spontaneous and L.
doaj   +1 more source

HPTLC and ATR/FTIR Characterization of Antioxidants in Different Rosemary Extracts

Molecules, 2021
The effect of spontaneous fermentation by lactic acid bacteria on the extraction yield of bioactive compounds and antioxidant activity from rosemary leaf extracts was investigated using high-performance thin-layer chromatography (HPTLC).
Snezana Agatonovic-Kustrin, Ksenia S. Balyklova, Vladimir Gegechkori, David W. Morton   +3 more
doaj   +1 more source

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation

Frontiers in Microbiology, 2018
Irrigation is widely used for the production of table olives because it increases fruit size and yield. However, irrigation also determines less accumulation of total phenols, an increase in water content, a decrease of firmness, lower concentrations of ...
Giorgia Perpetuini, Giovanni Caruso, Stefania Urbani, Maria Schirone, Sonia Esposto, Aurora Ciarrocchi, Roberta Prete, Natalia Garcia-Gonzalez, Noemi Battistelli, Riccardo Gucci, Maurizio Servili, Rosanna Tofalo, Aldo Corsetti   +12 more
doaj   +1 more source

Molecular characterization of covRS mutations in M1UK Streptococcus pyogenes

FEBS Open Bio, EarlyView.
Group A Streptococcus (GAS) acquires covRS mutations driving a hypervirulent bacterial state, frequently associated with invasive disease‐like necrotizing fasciitis. We demonstrate that the newly emerged M1UK GAS lineage can also acquire these mutations.
Jarrad Pritchard, Emma‐Jayne Proctor, Jiawa Wang, Nikolas P. Johnston, Andrew Hayes, Georgia McCorkell, Haibo Yu, Jai Tree, Mark R. Davies, Mark J. Walker, Ronald Sluyter, Stephan Brouwer, Martina L. Sanderson‐Smith   +12 more
wiley   +1 more source