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Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) w...
Effects of processing pineapple-based must into wines by Anaerobic Fermentation (AnF) only instead of Aerobic and Anaerobic Fermentations (AAnFs) were investigated. Control musts were subjected to aer...
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at differ...
The biosynthesis of ethanol and release of hydrocyanic acid are important factors characterising the fermentation process of fruit mashes. The effects were determined of the fruit pretreatment and met...
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of h...
Schizophyllan is a neutral extracellular polysaccharide produced by the fungus Schizophyllum commune, consisting of a 1,3-β-D-linked backbone of glucose residues with 1,6-β-D-glucosyl side groups. The...
Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composit...
People suffering from lactose intolerance, cow’s milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers’ basket should be va...
A quantitative analysis of Staphylococcus aureus growth was carried out in milk fermented with the mesophilic mixed-strain culture of lactic acid bacteria (LAB), in relation to the conditions prevaili...
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and...
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
RS4-type resistant wheat starch (RWS) and resistant potato starch (RPS) were subjected successively to in vitro digestion with pepsin and pancreatin-bile, and the indigestible residues (82.1% db and 7...
Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased i...
This study concerns the influence of turning and fermentation method on quality of raw cocoa. Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
研究了荔枝果醋加工中的液态酒精与醋酸发酵工艺,试验表明添加4g/L的多肽,可促进酒精发酵过程中菌种生长和风味成分(酯及氨基酸态氮)的生成。采用四因素二次通用旋转组合设计优化了酒精发酵工艺条件,当接种量0.15%(安琪酵母和菌株CICC 1312的体积比为2∶1)、还原糖质量浓度为18g/(100 mL)、发酵温度为30℃、pH值为4.5时,发酵体的酒精度达9.76%。通过L9(34)正交试验优化的...

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