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pro vyhledávání: '"Yasutomo Tamaki"'
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-8 (2018)
Abstract Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin pro
Externí odkaz:
https://doaj.org/article/0d5070e48f72403ca6ed2eca5fb1d526
Publikováno v:
MATEC Web of Conferences, Vol 192, p 03044 (2018)
Khao Mak is a sweet fermented rice-based dessert with a unique flavor profile commonly found throughout Thailand. The traditional starter culture (Look Pang) contains yeast, mold and herbs, which is used to ferment cooked glutinous rice. This researc
Externí odkaz:
https://doaj.org/article/cf00009d119a400b8b21643f2d8e8e4f
Autor:
Chayanee, Boontun, Savitri, Vatanyoopaisarn, Sungwarn, Hankla, Eisuke, Kuraya, Yasutomo, Tamaki
Publikováno v:
Preparative biochemistrybiotechnology.
Probiotic bacteria continue to receive increasing attention in the food and feed industries. However, the production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::78f36a5900e864611b7d6639a61216a3
https://pubmed.ncbi.nlm.nih.gov/33403899
https://pubmed.ncbi.nlm.nih.gov/33403899
Probiotic bacteria continue to receive increasing attention in the food and feed industries. However, the production of Bifidobacterium and Lactobacillus at an industrial scale is challenging because of specific nutrient requirements and conditions,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03a6d567cd552913d9d8b98b5d1c9942
Akademický článek
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Publikováno v:
AMB Express
AMB Express, Vol 8, Iss 1, Pp 1-8 (2018)
AMB Express, Vol 8, Iss 1, Pp 1-8 (2018)
Vanillin is valuable and popular flavor used in foods and cosmetics. Many bacteria species have the ability to decarboxylate substituted cinnamic acids in order to form vanillin. However, the phenolic biotransformation including vanillin production i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9232d31a78358280bf7eae388b78b9fd
https://pubmed.ncbi.nlm.nih.gov/29536381
https://pubmed.ncbi.nlm.nih.gov/29536381
Publikováno v:
MATEC Web of Conferences; 8/12/2018, Vol. 192, pN.PAG-N.PAG, 4p
Publikováno v:
Applied microbiology and biotechnology. 82(6)
Monascus fungi are commonly used for a variety of food products in Asia, and are also known to produce some biologically active compounds. Since the use of Monascus is expected to increase in food industries, strain-level identification and managemen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc252735353b0b2d494ab2186ca08327
https://pubmed.ncbi.nlm.nih.gov/19283377
https://pubmed.ncbi.nlm.nih.gov/19283377
Publikováno v:
Applied biochemistry and biotechnology. 158(2)
Monascus pilosus NBRC4520 was selected for functional fermented food inoculation for its high lovastatin and low citrinin production with a deep-red color. For koji (mold rice) with high lovastatin production, separation of the growth phase and lovas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef5dd47ca4cbd2b902e01dfc26d065f2
https://pubmed.ncbi.nlm.nih.gov/19214788
https://pubmed.ncbi.nlm.nih.gov/19214788
Publikováno v:
Applied Biochemistry & Biotechnology; Aug2009, Vol. 158 Issue 2, p476-482, 7p