Results 31 to 40 of about 103,569 (211)
A Bait Attractant Study of the Nitidulidae (Coleoptera) at Shawnee State Forest in Southern Ohio [PDF]
, 2017 Four baits were tested for efficacy in attracting sap beetles (Nitidulidae) at two sites in the Shawnee State Forest over two collection periods in 1992. Species taken were categorized into three groups: abundant, moderate, and uncommon.
Ellis, M. S, Keeney, G., Williams, R. N
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Huli yanjiu, 2023 ObjectiveTo explore the application effect of tartary buckwheat vinegar and sea-buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease.MethodsZebrafish larvae with 5 days post fertilization were selected for adaptive feeding ...
SI Xia +6 more
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Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
Turkish Journal of Agriculture: Food Science and Technology, 2020 This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar.
İlkin Şengün, Gülden Kılıç
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Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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PENGARUH PEMBERIAN CUKA APEL (APPLE CIDER VINEGAR) TERHADAP PERTUMBUHAN BAKTERI Klebsiella pneumoniae SECARA IN VITRO [PDF]
, 2023 Healthcare-Acquired Infection (HCAI) persisted as one of the most alarming problem in healthcare with its most common source comes from Klebsiella pneumoniae infection.
Yunianto, Aulia
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BMC MicrobiologyTraditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang +6 more
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Foods, 2023 Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube.
Guifeng Li, Ni Yan, Guoqin Li, Jing Wang
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Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]
Zhongguo niangzaoIn order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
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FoodsThe diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44 ...
Qi Li +7 more
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Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
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