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Tytuł :
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
Autorzy :
Ma S; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: .
Wang Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Guo X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China; College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Wang F; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Huang J; College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Sun B; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
Wang X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130038. Date of Electronic Publication: 2021 May 10.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Fermentation*
Food Handling*
Bread/*analysis
Flour/*analysis
Glutens/chemistry ; Glutens/metabolism ; Starch/chemistry ; Starch/metabolism ; Triticum
Czasopismo naukowe
Tytuł :
High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation.
Autorzy :
Van Reckem E; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Claeys E; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Charmpi C; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Sosa Fajardo A; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Van der Veken D; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Maes D; Research Group of Structural Biology Brussels (SBB), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Weckx S; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
De Vuyst L; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
Leroy F; Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium. Electronic address: .
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Sep 16; Vol. 354, pp. 109322. Date of Electronic Publication: 2021 Jul 03.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Fermented Foods and Beverages*/microbiology
Food Microbiology*
High-Throughput Nucleotide Sequencing*
Meat Products*/microbiology
Microbiota*/genetics
RNA, Ribosomal, 16S/genetics
Czasopismo naukowe
Tytuł :
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation.
Autorzy :
Gaglio R; Department of Agricultural, Food and Forest Science, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
Pescuma M; CERELA-CONICET, Chacabuco 145, San Miguel de Tucumán, Tucumán 4000, Argentina.
Madrid-Albarrán Y; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Madrid, Spain.
Franciosi E; Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy.
Moschetti G; Department of Agricultural, Food and Forest Science, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
Francesca N; Department of Agricultural, Food and Forest Science, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
Mozzi F; CERELA-CONICET, Chacabuco 145, San Miguel de Tucumán, Tucumán 4000, Argentina.
Settanni L; Department of Agricultural, Food and Forest Science, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy. Electronic address: .
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Sep 16; Vol. 354, pp. 109248. Date of Electronic Publication: 2021 May 24.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Fermented Foods and Beverages*/microbiology
Food Microbiology*
Fruit and Vegetable Juices*/microbiology
Lactic Acid*/metabolism
Selenium*/metabolism
Lactobacillaceae/genetics ; Lactobacillaceae/metabolism ; Leuconostocaceae/genetics ; Leuconostocaceae/metabolism ; Mediterranean Region ; Random Amplified Polymorphic DNA Technique
SCR Organism :
Fructobacillus tropaeoli
Czasopismo naukowe
Tytuł :
Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening.
Autorzy :
Takenaka S; Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan. Electronic address: .
Ogawa C; Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
Uemura M; Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
Umeki T; Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
Kimura Y; Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
Yokota S; Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799-3192, Japan.
Doi M; Marutomo Co., Ltd., 1696 Kominato, Iyo, Ehime 799-3192, Japan.
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Sep 02; Vol. 353, pp. 109299. Date of Electronic Publication: 2021 Jun 15.
Typ publikacji :
Journal Article
MeSH Terms :
Antioxidants*
Fermentation*
Food Microbiology*
Lipid Metabolism*
Lipolysis*
Tuna*/metabolism
Tuna*/microbiology
Animals ; Aspergillus/enzymology
Czasopismo naukowe
Tytuł :
Sourdough fermentation of whole and sprouted lentil flours: In situ formation of dextran and effects on the nutritional, texture and sensory characteristics of white bread.
Autorzy :
Perri G; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Coda R; Department of Food and Nutrition, University of Helsinki, P.O. Box 66 (Agnes Sjobergin katu 2), FI-00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, Department of Food and Nutrition, University of Helsinki, Finland. Electronic address: .
Rizzello CG; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Celano G; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy.
Ampollini M; Puratos Italia S.r.l., Via Fratelli Lumìere, 37/A, Quartiere S.P.I.P., 43122 Parma, Italy.
Gobbetti M; Faculty of Science and Technology, Free University of Bozen, Piazza Università 1, 39100 Bozen, Italy. Electronic address: .
De Angelis M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
Calasso M; Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Sep 01; Vol. 355, pp. 129638. Date of Electronic Publication: 2021 Mar 20.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Bread/*microbiology
Dextrans/*metabolism
Flour/*microbiology
Lens Plant/*chemistry
Weissella/*metabolism
Bread/analysis ; Flour/analysis ; Food Microbiology ; Lens Plant/microbiology ; Nutritive Value ; Sucrose/metabolism
SCR Organism :
Weissella confusa
Czasopismo naukowe
Tytuł :
Purification, characterization, and bioactivity of Liupao tea polysaccharides before and after fermentation.
Autorzy :
Qin H; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Huang L; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China. Electronic address: .
Teng J; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Wei B; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Xia N; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Ye Y; College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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Źródło :
Food chemistry [Food Chem] 2021 Aug 15; Vol. 353, pp. 129419. Date of Electronic Publication: 2021 Mar 03.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Polysaccharides/*isolation & purification
Tea/*chemistry
Molecular Weight ; Monosaccharides/analysis ; Polysaccharides/administration & dosage ; Polysaccharides/pharmacology
Czasopismo naukowe
Tytuł :
Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize "Hidden" Parameters of Pinot Noir Wine Fermentations.
Autorzy :
Walker GA; Department of Viticulture & Enology, University of California, Davis, CA 95616, USA.
Nelson J; Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA.
Halligan T; Department of Chemical Engineering, University of California, Davis, CA 95616, USA.
Lima MMM; Department of Viticulture & Enology, University of California, Davis, CA 95616, USA.
Knoesen A; Department of Electrical and Computer Engineering, University of California, Davis, CA 95616, USA.
Runnebaum RC; Department of Viticulture & Enology, University of California, Davis, CA 95616, USA.; Department of Chemical Engineering, University of California, Davis, CA 95616, USA.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 05; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 05.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Spectrophotometry, Ultraviolet*
Wine/*microbiology
Oxidation-Reduction ; Vitis/chemistry ; Vitis/microbiology ; Wine/analysis
Czasopismo naukowe
Tytuł :
Analysis of Antioxidant Capacity and Antimicrobial Properties of Selected Polish Grape Vinegars Obtained by Spontaneous Fermentation.
Autorzy :
Antoniewicz J; Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Jakubczyk K; Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Kwiatkowski P; Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, 72 Powstańców Wlkp. Street, 70-111 Szczecin, Poland.
Maciejewska-Markiewicz D; Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Kochman J; Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Rębacz-Maron E; Department of Ecology and Anthropology, Institute of Biology, University of Szczecin, 13 Wąska Street, 71-415 Szczecin, Poland.
Janda-Milczarek K; Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 04; Vol. 26 (16). Date of Electronic Publication: 2021 Aug 04.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Acetic Acid/*pharmacology
Anti-Infective Agents/*pharmacology
Antioxidants/*analysis
Antioxidants/*pharmacology
Vitis/*chemistry
Chromans/metabolism ; Hydrogen-Ion Concentration ; Microbial Sensitivity Tests ; Poland ; Polyphenols/analysis
Czasopismo naukowe
Tytuł :
Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 ( alaD ).
Autorzy :
Sharma A; Systems Biology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, India.
Noda M; Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, Minami-ku, Hiroshima 734-8553, Japan.
Sugiyama M; Graduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, Minami-ku, Hiroshima 734-8553, Japan.
Ahmad A; Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
Kaur B; Systems Biology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, India.
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Źródło :
Molecules (Basel, Switzerland) [Molecules] 2021 Aug 02; Vol. 26 (15). Date of Electronic Publication: 2021 Aug 02.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Buttermilk/*analysis
Pediococcus acidilactici/*growth & development
Soy Milk/*methods
Buttermilk/microbiology ; Pediococcus acidilactici/metabolism ; Soy Milk/chemistry
Czasopismo naukowe
Tytuł :
The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd.
Autorzy :
Wei G; College of Food Science and Technology, Hebei Agricultural University, Baoding, China.; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Regenstein JM; Department of Food Science, Cornell University, Ithaca, New York, USA.
Zhou P; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
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Źródło :
Journal of food science [J Food Sci] 2021 Aug; Vol. 86 (8), pp. 3422-3433. Date of Electronic Publication: 2021 Jul 11.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Fermented Foods and Beverages*/analysis
Peptides*/analysis
Soy Foods*
Soybeans*/chemistry
Soybeans*/metabolism
Angiotensin-Converting Enzyme Inhibitors ; Proteolysis ; Time Factors
Czasopismo naukowe
Tytuł :
Soft-sensor development for monitoring the lysine fermentation process.
Autorzy :
Tokuyama K; DX Promotion Department, Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo 104-8315, Japan.
Shimodaira Y; DX Promotion Department, Ajinomoto Co., Inc., 1-15-1 Kyobashi, Chuo-ku, Tokyo 104-8315, Japan.
Kodama Y; Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Matsui R; Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Kusunose Y; Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan.
Fukushima S; Ajinomoto Animal Nutrition Europe S.A.S., 60, rue de Vaux, CS18018, 80084 Amiens Cedex 2, France.
Nakai H; Ajinomoto Animal Nutrition Europe S.A.S., 60, rue de Vaux, CS18018, 80084 Amiens Cedex 2, France.
Tsuji Y; Ajinomoto Animal Nutrition Europe S.A.S., 60, rue de Vaux, CS18018, 80084 Amiens Cedex 2, France.
Toya Y; Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, 1-5 Yamadaoka, Suita, Osaka 565-0871, Japan.
Matsuda F; Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, 1-5 Yamadaoka, Suita, Osaka 565-0871, Japan.
Shimizu H; Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, 1-5 Yamadaoka, Suita, Osaka 565-0871, Japan. Electronic address: .
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Źródło :
Journal of bioscience and bioengineering [J Biosci Bioeng] 2021 Aug; Vol. 132 (2), pp. 183-189. Date of Electronic Publication: 2021 May 03.
Typ publikacji :
Journal Article
MeSH Terms :
Bioreactors*
Fermentation*
Bacteria ; Biotechnology ; Lysine
Czasopismo naukowe
Tytuł :
Assessment of quorum sensing effects of tyrosol on fermentative performance by chief ethnic fermentative yeasts from northeast India.
Autorzy :
Nath BJ; Microbial Communication and Fungal Biology Group, Department of Biotechnology, Gauhati University, Guwahati, Assam, India.
Mishra AK; Laboratory of Microbial Genetics, Department of Botany, Banaras Hindu University, Varanasi, Uttar Pradesh, India.
Sarma HK; Microbial Communication and Fungal Biology Group, Department of Biotechnology, Gauhati University, Guwahati, Assam, India.
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Źródło :
Journal of applied microbiology [J Appl Microbiol] 2021 Aug; Vol. 131 (2), pp. 728-742. Date of Electronic Publication: 2020 Dec 31.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Quorum Sensing*
Phenylethyl Alcohol/*analogs & derivatives
Yeasts/*metabolism
Candida/isolation & purification ; Candida/metabolism ; Candida glabrata/isolation & purification ; Candida glabrata/metabolism ; Candida tropicalis/drug effects ; Candida tropicalis/growth & development ; Candida tropicalis/isolation & purification ; Candida tropicalis/metabolism ; Ethanol/metabolism ; Ethanol/toxicity ; India ; Phenylethyl Alcohol/metabolism ; Saccharomyces/isolation & purification ; Saccharomyces/metabolism ; Saccharomyces cerevisiae/drug effects ; Saccharomyces cerevisiae/isolation & purification ; Saccharomyces cerevisiae/metabolism ; Saccharomycetales/growth & development ; Saccharomycetales/isolation & purification ; Saccharomycetales/metabolism
SCR Organism :
Wickerhamomyces anomalus
Czasopismo naukowe
Tytuł :
Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi.
Autorzy :
Li W; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China.
Ma H; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: .
He R; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Ren X; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
Zhou C; School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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Źródło :
Ultrasonics sonochemistry [Ultrason Sonochem] 2021 Aug; Vol. 76, pp. 105613. Date of Electronic Publication: 2021 Jun 01.
Typ publikacji :
Journal Article; Review
MeSH Terms :
Fermentation*
Magnetic Fields*
Ultrasonic Waves*
Fungi/*metabolism
Food Handling ; Food Industry
Czasopismo naukowe
Tytuł :
Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca concentration and key regulating enzyme activity in glycolysis.
Autorzy :
He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: .
Ren W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Xiang J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt.
Kumah Mintah B; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Li Y; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Grain Engineering, Food & Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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Źródło :
Ultrasonics sonochemistry [Ultrason Sonochem] 2021 Aug; Vol. 76, pp. 105624. Date of Electronic Publication: 2021 Jun 08.
Typ publikacji :
Journal Article
MeSH Terms :
Bioreactors*
Fermentation*
Sonication*
Calcium/*metabolism
Ethanol/*metabolism
Intracellular Space/*metabolism
Saccharomyces cerevisiae/*metabolism
Glycolysis ; Saccharomyces cerevisiae/cytology
Czasopismo naukowe
Tytuł :
Biodegradation of the organophosphate dimethoate by Lactobacillus plantarum during milk fermentation.
Autorzy :
Yuan S; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
Yang F; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
Yu H; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
Xie Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
Guo Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
Yao W; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130042. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Dimethoate/*metabolism
Lactobacillus plantarum/*metabolism
Milk/*chemistry
Animals ; Biodegradation, Environmental ; Cultured Milk Products/analysis ; Cultured Milk Products/microbiology ; Dimethoate/analysis ; Milk/microbiology
Czasopismo naukowe
Tytuł :
In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota.
Autorzy :
Cárdenas-Castro AP; Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico.
Zamora-Gasga VM; Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico.
Alvarez-Parrilla E; Universidad Autónoma de Ciudad Juárez, Instituto de Ciencias Biomédicas, Departamento de Ciencias Químico-Biológicas, Anillo Envolvente del PRONAF y Estocolmo s/n, Ciudad Juárez, Chihuahua, CP 32310, Mexico.
Ruíz-Valdiviezo VM; Tecnológico Nacional de México/Instituto Tecnológico de Tuxtla-Gutiérrez, Departamento de Ingeniería Química y Bioquímica, Laboratory of Molecular Biology, Carretera Panamericana km 1080, CP 29050 Tuxtla Gutiérrez, Chiapas, Mexico.
Venema K; Maastricht University-Campus Venlo, Centre for Healthy Eating & Food Innovation, St. Jansweg 20, 5928 RC Venlo, The Netherlands.
Sáyago-Ayerdi SG; Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Laboratorio Integral de Investigación en Alimentos, División de Estudios de Posgrado, Av. Tecnológico No 2595, Col. Lagos del Country CP 63175, Tepic, Nayarit México, Mexico. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 130051. Date of Electronic Publication: 2021 May 11.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Gastrointestinal Microbiome*
Colon/*microbiology
Fatty Acids, Volatile/*metabolism
Fruit/*chemistry
Phenols/*metabolism
Biological Availability ; Carotenoids/metabolism ; Digestion ; Lycopersicon esculentum ; Phenylacetates/metabolism ; Physalis ; Vanillic Acid/metabolism ; Volatile Organic Compounds/metabolism
Czasopismo naukowe
Tytuł :
Bacteria do it better! Proteomics suggests the molecular basis for improved digestibility of sourdough products.
Autorzy :
Reale A; Institute of Food Sciences, National Research Council, Avellino, Italy.
Di Stasio L; Institute of Food Sciences, National Research Council, Avellino, Italy.
Di Renzo T; Institute of Food Sciences, National Research Council, Avellino, Italy.
De Caro S; Institute of Food Sciences, National Research Council, Avellino, Italy.
Ferranti P; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Picariello G; Institute of Food Sciences, National Research Council, Avellino, Italy.
Addeo F; Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy.
Mamone G; Institute of Food Sciences, National Research Council, Avellino, Italy. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 15; Vol. 359, pp. 129955. Date of Electronic Publication: 2021 Apr 27.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Proteomics*
Triticum/*metabolism
Yeasts/*metabolism
Bread/analysis ; Flour/analysis ; Gliadin/metabolism ; Proteolysis
Czasopismo naukowe
Tytuł :
The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.
Autorzy :
Xiao Y; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
Li M; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
Liu Y; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.
Xu S; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.
Zhong K; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
Wu Y; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
Gao H; College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China. Electronic address: .
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Źródło :
Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129848. Date of Electronic Publication: 2021 Apr 20.
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Taste*
Aspergillus/*metabolism
Tea/*chemistry
Catechin/analysis ; Food Handling ; Odorants ; Seasons ; Terpenes/analysis
SCR Organism :
Aspergillus cristatus
Czasopismo naukowe
Tytuł :
Microbial diversity associated with spontaneous coffee bean fermentation process and specialty coffee production in northern Colombia.
Autorzy :
Cruz-O'Byrne R; Universidad del Magdalena, Cr. 32 # 22-08, Santa Marta, Colombia. Electronic address: .
Piraneque-Gambasica N; Universidad del Magdalena, Cr. 32 # 22-08, Santa Marta, Colombia.
Aguirre-Forero S; Universidad del Magdalena, Cr. 32 # 22-08, Santa Marta, Colombia.
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Źródło :
International journal of food microbiology [Int J Food Microbiol] 2021 Sep 16; Vol. 354, pp. 109282. Date of Electronic Publication: 2021 Jun 09.
Typ publikacji :
Journal Article
MeSH Terms :
Biodiversity*
Coffea*/microbiology
Fermentation*
Microbiota*/physiology
Seeds*/metabolism
Seeds*/microbiology
Bacteria/classification ; Bacteria/metabolism ; Colombia ; Fungi/classification ; Fungi/metabolism
Czasopismo naukowe
Tytuł :
Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu .
Autorzy :
Chai LJ; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.
Fang GY; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.
Xu PX; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.
Zhang XJ; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China.
Lu ZM; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.; Jiangsu Engineering Research Center for Bioactive Products Processing Technology, Jiangnan University, Wuxi 214122, PR China.
Zhang SY; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.
Wang ST; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.
Shen CH; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.
Shi JS; School of Pharmaceutical Science, Jiangnan University, Wuxi 214122, PR China.
Xu ZH; Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, PR China.; National Engineering Research Center of Solid-State Brewing, Luzhou 646000, PR China.
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Źródło :
International journal of systematic and evolutionary microbiology [Int J Syst Evol Microbiol] 2021 Sep; Vol. 71 (9).
Typ publikacji :
Journal Article
MeSH Terms :
Fermentation*
Phylogeny*
Soil Microbiology*
Clostridiales/*classification
Anaerobiosis ; Bacterial Typing Techniques ; Base Composition ; China ; Clostridiales/isolation & purification ; DNA, Bacterial/genetics ; Fatty Acids/chemistry ; RNA, Ribosomal, 16S/genetics ; Sequence Analysis, DNA
SCR Organism :
Syntrophococcus sucromutans
Czasopismo naukowe

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