Zobrazeno 1 - 10
of 36
pro vyhledávání: '"fermentation lactic-acid"'
Autor:
Ayan Samaddar, Anilava Kaviraj
Publikováno v:
International Journal of Recycling of Organic Waste in Agriculture, Vol 3, Iss 1 (2024)
Background Lactic acid fermentation is a strong tool to convert biodegradable wastes into food ingredients for animal husbandry. Experiments were made to evaluate if lactic acid bacteria of whey, a by-product of dairy industry, could be exploited to
Externí odkaz:
https://doaj.org/article/3cc171052b7c43d9a23e3bcf867d367d
Publikováno v:
Applied Food Biotechnology, Vol 9, Iss 4, Pp 287-296 (2022)
Background and Objective: Gamma aminobutyric acid (GABA) is a non-protein amino acid with various physiological properties that is used as synthetic drugs for curing anxiety, acute stress, and hypertension. In the recent years, producing the GABA-enr
Externí odkaz:
https://doaj.org/article/c4881e73613e46ec8db6c1ed846284a6
Publikováno v:
Bioeksperimen: Jurnal Penelitian Biologi, Vol 6, Iss 2, Pp 116-122 (2020)
The oligosaccharide content in red beans can be broken down with groups of microorganisms, namely lactic acid bacteria. This decomposition is done by the fermentation process. Lactic acid bacteria used in this study were Lactococcus lactis subsp. lac
Externí odkaz:
https://doaj.org/article/434e4c460da5443fae39839face67588
Autor:
Le Thi Kim Ngan, Nguyen Thi Ly, Nguyen Thi Tham, Dang Thi Kim Thuy, Do Dang Giap, Lieu My Dong
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 593-597 (2019)
Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the
Externí odkaz:
https://doaj.org/article/b7ae384dbd694885aea26a57d081e08d
Publikováno v:
Jurnal Teknologi dan Industri Pertanian Indonesia, Vol 10, Iss 2, Pp 1-5 (2018)
Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of
Externí odkaz:
https://doaj.org/article/1fa8046b09914221a5c3432d4fafc69d
Autor:
Merhawi K. Tsegay, L. T. Sukhenko
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 83, Iss 2, Pp 133-136 (2021)
The main problems of mankind in recent decades are the accumulation of various industrial, agricultural, and food production wastes. Their ineffective disposal and management practices have a detrimental effect on human health and cause environmental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::307c7638fc444e74dd7b4c8845e40f69
https://www.vestnik-vsuet.ru/vguit/article/view/2777
https://www.vestnik-vsuet.ru/vguit/article/view/2777
Akademický článek
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Advancement in science and technology, the importance of bioconversion of industrial waste into value added products through biotechnological route, to make the process economic and environment responsive, green waste can be used as substrate in ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2112e0309d94d6a83cd987d0093bce4
Autor:
Fachrul Razi, S D Yuwono
Publikováno v:
Jurnal Rekayasa Kimia & Lingkungan, Vol 5, Iss 1, Pp 17-20 (2006)
Process variables were optimized for the production of lactic acid from cassava by Streptococcus bovis for batch and continuous fermentations. In the batch fermentation, maximum yield 82.5% and maximum lactic acid productivity 2.43 was achieved at 39
Externí odkaz:
https://doaj.org/article/607013cd4b334db892e7898338bc4718
Autor:
Lieu My Dong, Do Dang Giap, Le Thi Kim Ngan, Nguyen Thi Tham, Nguyen Thi Ly, Dang Thi Kim Thuy
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 4, Pp 593-597 (2019)
Anoectochilus formosanus Hayata was demonstrated to have a benefit healthy due to containing active pharmaceutical ingredients. However, A. formosanus is usually processed to produce tea bags which would destroy the bioactive compounds because of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::434d6831aca00f55de41aa6a30e75b11
https://doi.org/10.24925/turjaf.v7i4.593-597.2255
https://doi.org/10.24925/turjaf.v7i4.593-597.2255