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Publikováno v:
Journal of the Science of Food and Agriculture. 102:862-867
BACKGROUND As a natural food additive, exopolysaccharide (EPS) produced by Streptococcus thermophilus can improve product viscosity and texture. The protein EpsA is a putative pathway-specific transcriptional regulator for EPS biosynthesis in S. ther
Publikováno v:
Journal of the Science of Food and Agriculture. 101:6300-6310
BACKGROUND Strong-flavor baijiu is a traditional distilled alcoholic beverage with a long history in China. The fermented grains play a pivotal role in the production of baijiu. The purpose of this study was to evaluate and compare the microbiota and
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5807-5812
BACKGROUND Lactococcus lactis strain pGSMT/MG1363 is a genetically modified microorganism (GMM) that constitutively expresses human metallothionein-I fusion protein to combine with intracellular lead. Unlike traditional probiotics, pGSMT/MG1363 lacks
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5225-5235
Background The objective was to determine how molasses and Lactobacillus plantarum affect chemical composition, fermentation quality, aerobic stability, and the microbial community of an ensiled mixture of amaranth (Amaranthus hypochondriaus, AF) and
Autor:
Lourdes Santiago-López, Hugo S. Garcia, Adrián Hernández-Mendoza, Margarita Torres-Gregorio, Aarón F. González-Córdova, Belinda Vallejo-Cordoba
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5049-5055
Previous studies have demonstrated the acrylamide-removing properties of probiotic monocultures; however, potential advantages of consortia over monocultures in reducing the dietary exposure to acrylamide have not been proven. Hence this work aims to
Autor:
Xie Si, Zhenming Che, Yi Liu, Ping Liu, Wenwu Ding, Yan Liu, Hongbin Lin, Xiaoyan Zhao, Manna Zhang
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4142-4153
Background As a Chinese traditional flavor condiment, Pixian Douban (PXDB) is produced using a traditional open fermentation process. In this study, an experimental fermentation of PXDB was conducted at 40 °C for 90 days in a closed system, which ha
Publikováno v:
Journal of the Science of Food and Agriculture. 101:3457-3471
Background Lactobacillus plantarum, a common species of lactic acid bacteria, is used to improve the flavor of traditional fermented food. Under salt stress, different strains of L. plantarum can respond differently. In this work, proteomics and bioi
Publikováno v:
Journal of the Science of Food and Agriculture. 101:2920-2929
Background The quality of commercial soy sauce is variable at present. Technical work is needed to improve the quality and flavor of soy sauce, especially in China. Material is a factor for influencing soy sauce characters in fermentation. Results Ge
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1901-1909
Background Fusarium head blight (FHB) is one of the disasters that seriously harm wheat and other small grain crops. It causes spoilage and mildew of the grain leading to a significant decline in the yield and quality of the grain. This research aime
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1646-1658
Background Industrial Fuling Zhacai is pickled by a method summarized as 'three times pickled and pressed', in which raw mustard tubers are subjected to three stages of pickling in different salt concentrations, with a pressing operation at the end o