Zobrazeno 1 - 10
of 546
pro vyhledávání: '"Ferment"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 187-194 (2024)
In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation. This experiment used response surface analysis to determine the optimal process con
Externí odkaz:
https://doaj.org/article/6ad02647363343389d8306398941ad54
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
Zhejiang, China, has a tradition of wine-fermented foods, including Jinhua Dajiao steamed bread (JDSB). The traditional leavening agent, jiaotou, confers its properties and taste to JDSB. We examined microorganisms in jiaotou, their effects on proces
Externí odkaz:
https://doaj.org/article/fc0a9bc6ad1548308201121d87d2286a
Publikováno v:
Ecología Austral, Vol 34, Iss 3 (2024)
Biostimulants—including botanical extracts—are natural preparations that have no negative effects on environmental health or populations and improve soil health and plant growth. Our objective was to evaluate the use of botanical extracts from tw
Externí odkaz:
https://doaj.org/article/71a09cf4a46141e2bf399c2888f811c2
Autor:
Mengke Zhang, Qing Chi, Mengru Lu, Jie Tang, Mingyu Zhang, Qianqian Wang, Deron R. Herr, Qing-Gao Zhang, Chun-Ming Huang
Publikováno v:
Heliyon, Vol 10, Iss 16, Pp e36129- (2024)
Accumulated evidence has supported the probiotic activity of Leuconostoc mesenteroides (L. mesenteroides) which can yield beneficial metabolites via fermentation. Here, bovine milk rich in phenylalanine（PHE) was used as a source for fermentation of
Externí odkaz:
https://doaj.org/article/4febe010aef54d448e25f6663eb1c5ad
Autor:
Yanjun Chen, Shengzhi Ye, Jiaolong Shi, Hao Wang, Guangxu Deng, Guangxian Wang, Shijie Wang, Qingbin Yuan, Lunan Yang, Tingyu Mou
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
PurposeTo investigate the therapeutic efficiency of a novel drink termed “Ferment” in cases of ulcerative colitis (UC) and its influence on the gut microbiota.MethodIn this study, we developed a complex of mixed fruit juice and lactic acid bacter
Externí odkaz:
https://doaj.org/article/91ece6ef1a714f33bee152124ec15485
Autor:
Soumaya Choukri, Belkheir Hammouti, Farid Mansouri, Noure elhouda Choukri, Rachid Sabbahi, Mohammed Ouhssine
Publikováno v:
Pakistan Journal of Analytical & Environmental Chemistry, Vol 24, Iss 2, Pp 197-207 (2023)
Fermentation by lactic acid bacteria can improve the nutritional and hygienic quality of barley, as well as its organoleptic properties. The aim of this study was to select a suitable lactic ferment to add value to barley through a controlled homolac
Externí odkaz:
https://doaj.org/article/732c55d06db243c39c4fc75e3d020665
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7761 (2024)
Preserving cosmetic products from microbial contamination is crucial to ensuring their safety, efficacy, and shelf life. A number of synthetic antimicrobial preservatives are available, but, since the global market demand for natural ingredients is i
Externí odkaz:
https://doaj.org/article/7339b02c5e974882ae5f799ca138f778
Publikováno v:
Foods, Vol 13, Iss 13, p 2126 (2024)
The objective of this study was to explore the preservation of food products through the co-fermentation of whole-plant cassava and Piper sarmentosum (PS) without additives. We assessed fermentation quality, antioxidant activity, bacterial community
Externí odkaz:
https://doaj.org/article/2e6b747aefb3497e883a95cb771baf44
Autor:
Marta Klimek-Szczykutowicz, Ewelina Maria Błońska-Sikora, Katarzyna Kulik-Siarek, Aizhan Zhussupova, Małgorzata Wrzosek
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3902 (2024)
The cosmetics industry is one of the fastest growing markets in terms of searching for new ingredients. Recently, there has been a growing interest in products made during fermentation, which are being introduced into cosmetics with increasing freque
Externí odkaz:
https://doaj.org/article/41cf1fa3f3b04f3789f58829de4b9f21
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