Zobrazeno 1 - 6
of 6
pro vyhledávání: '"R. P. Phutela"'
Autor:
R. P. Phutela, Dapinder Kaur Bakshi, Gurvinder Singh Kocher, S. K. Uppal, Jatinder Kaur Arora, Harminder Kaur Dhillon
Publikováno v:
Sugar Tech. 16:15-21
The fermentation parameters for production of fermented vinegar from sugarcane juice at 50 L scale were optimized and validated for 3 years (2010–2012) using indigenous strains S. cerevisiae strain 35 and A. aceti AC1 for ethanolic and acetic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d808934de92a7bf6a769731c66ab1fa
https://doi.org/10.1007/s12355-013-0245-6
https://doi.org/10.1007/s12355-013-0245-6
Publikováno v:
Starch - Stärke. 62:647-651
Two local corn hybrid varieties PMH-1 and PMH-2 were evaluated for ethanol production. Corn flour (2.0 mm) was prepared and liquefied with about 3 KNU/g of starch and saccharified subsequently with Spirizyme. Spirizyme concentrations were optimized a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e4af7617c486ec6de634654f1da7189
https://doi.org/10.1002/star.200900253
https://doi.org/10.1002/star.200900253
Publikováno v:
Journal of the Institute of Brewing. 114:111-113
J. Inst. Brew. 114(2), 111–113, 2008 The preparation of a fermented tea beverage from a Sri Lankan Broken Orange Pekoe (BOP) tea type is reported. The tea beverage was produced using 1–2.5% (w/v) Broken Orange Pekoe and was brewed using boiling s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32b2dfb82b5c81c17d5ce4016426952f
https://doi.org/10.1002/j.2050-0416.2008.tb00314.x
https://doi.org/10.1002/j.2050-0416.2008.tb00314.x
The fermented tea vinegar combines the beneficial properties of tea and vinegar. The complete fermentation takes 4 to 5 weeks in a batch culture and thus can be shortened by semi continuous/ continuous fermentation using immobilized bacterial cells.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::101fb336bc920d65710135ff9320a59d
https://europepmc.org/articles/PMC3551057/
https://europepmc.org/articles/PMC3551057/
Autor:
Sandeep Kaur, R P Phutela
Publikováno v:
Agricultural Research Journal. 52:92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b48ce326bc69dc078e5e8866f6235b9a
https://doi.org/10.5958/2395-146x.2015.00069.1
https://doi.org/10.5958/2395-146x.2015.00069.1
Autor:
R P, Phutela, M S, Kalra
Publikováno v:
Acta microbiologica Polonica. 28(3)
Six starter cultures were examined for their ability to induce beta-D-Galactosidase activity. The maximum (713 x 10(-4) units/ml) and minimum (140 x 10(-4) units/ml) enzyme activity was shown by Lactobacillus bulgaricus and Streptomyces thermophilus,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::644f05ca07742ab04bde6fce09bb786b
https://pubmed.ncbi.nlm.nih.gov/92172
https://pubmed.ncbi.nlm.nih.gov/92172