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EVALUATION OF A COMMERCIAL YEAST NUTRIENT FOR HIGH TEST MOLASSES FERMENTATIONEVALUATION OF A COMMERCIAL YEAST NUTRIENT FOR HIGH TEST MOLASSES FERMENTATION
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1988)
BATCH FERMENTATION PATTERNS FOR DIFFERENT STRAINS OF ZYMOMONAS IN HIGH TEST MOLASSES AND BLACKSTRAP MOLASSESBATCH FERMENTATION PATTERNS FOR DIFFERENT STRAINS OF ZYMOMONAS IN HIGH TEST MOLASSES AND BLACKSTRAP MOLASSES
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1988)
Effects of patulin on rumen microbial fermentation in continuous culture fermenters
(Elsevier Science, 2002-06)
Eight single-flow continuous culture fermenters were used to study the effects of different concentrations of patulin on rumen microbial fermentation. Two 1 l fermenters were spiked with 0, 30, 60 or 90 mg of patulin every ...
Soy sauce fermentation
(CRC Press - Taylor & Francis Group, 2010)
Soy sauce production is probably one of the earliest biotechnology industries since this valuable condiment has been mass-produced for over 500 years. Nowadays, commercial soy sauces can be classified as either fermented ...
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties
(Wiley Blackwell Publishing, Inc, 2022-07)
Aims: To improve the nutri-functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume-derived products. Methods and Results: A Randomized Complete Block ...
Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle
(CRC Press - Taylor & Francis Group, 2012)
There are different methods to conserve foods, and one of them is increasing the acidity. This can be achieved arti…cially with the addition of weak acids or naturally by fermentation, obtaining free additive products. The ...
Achievement of Jabuticaba vinegar by spontaneous fermentation
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Increasing folate content through the use of lactic acid bacteria in novel fermented foods
(Taylor & Francis, 2016)
Folate is an essential B-group vitamin that plays a key role in numerous metabolic reactions such as energy usage and the biosynthesis of DNA, RNA, and some amino acids. Humans cannot synthesize folate so an exogenous ...
Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir
(Cambridge University Press, 2011-11)
A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented ...