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Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation
stuck fermentation sluggish fermentation Vitis vinifela L. must yeast
2014/2/25
We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 20...
Comparison of Expansion During Fermentation on Medium-Chain Triacylglycerols Oil-Based and Butter Fat-Based Doughs
Dough medium-chain triacylglycerols oil-based fermentation
2010/9/30
Expansion during fermentation on Medium-Chain Triacylglycerols (MCT) oil-based doughs
compared to butter fat-based doughs were studied, and the mechanism of fermentation accelerator of MCT oilbased i...
Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material
Chemical quality cocoa drying methods fermentation
2010/9/30
This study concerns the measurement of some chemical quality properties of raw cocoa dried by
solar and heating methods. Sun drying method is considered as standard process. Drying trials were conduc...
Improvement of Folate Biosynthesis by Lactic Acid Bacteria Using Response Surface Methodology
folate lactic acid bacteria Lactobacillus plantarum I-UL4 response surface methodology
2010/10/14
Lactic acid bacteria (Lactococcus lactis NZ9000, Lactococcus lactis MG1363, Lactobacillus
plantarum I-UL4 and Lactobacillus johnsonii DSM 20553) have been screened for their ability
to produce folat...
Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans
Beans cocoa fermentation quality
2010/9/30
This study concerns the influence of turning and fermentation method on quality of raw cocoa.
Fermentation trials were conducted in wooden box, plastic box and in heaps with or not turning. Cocoa fer...
Isolation and Susceptibility to Antibiotics of Bacterial Strains From Burkina Faso Fermented Milk Samples
Antibiotics bacteria fermented milk susceptibility
2010/9/29
The aim of this study was carried out to determine the antibiotics resistance of aerobic flora strain isolated from fermented milk in Burkina Faso. Nineteen representative strains of aerobic flora wer...
Production of a Fermented Solid Containing Lipases of Rhizopus microsporus and Its Application in the Pre-Hydrolysis of a High-Fat Dairy Wastewater
lipolysis enzymatic pretreatment solid-state fermentation solid-state cultivation dairy wastewater Rhizopus microsporus
2010/8/11
The filamentous fungus Rhizopus microsporus CPQBA 312-07 DRM was grown in solid-state cultivation and the fermented solid produced was used to hydrolyze triacylglycerols in a high-fat dairy wastewater...
Comparison of two clean up techniques in isolation of ochratoxin A from red wine
ochratoxin A solid phase extraction immunoaffinity column carbon adsorbents
2014/2/27
Two procedures for the extraction of ochratoxin A (OTA) from red wine – the reference clean up procedure using specific immunoaffinity column (IAC), and solid phase extraction (SPE) in which an active...
The activities of amylases and α-amylase inhibitor in wide-range herbicide resistant wheat lines
transgenic wheat amylolytic activities α-amylase inhibitor electrophoresis specific staining
2014/2/27
The activities of total amylase, α-amylase, and α-amylase inhibitor in the albumin-globulin fractions of isogenic non transgenic control (CY 45) and ppt (phosphinothrichin) resistant transgenic spring...
蜂窝陶瓷固定化酵母细胞啤酒连续主发酵工艺
蜂窝陶瓷 固定化 酵母 啤酒
2009/11/11
对蜂窝陶瓷固定化酵母细胞啤酒连续主发酵工艺进行了实验研究，提出了优化的工艺条件：发酵温度17~18℃，稀释率0.045 h-1. 在此工艺条件下，实际测得浓度的降低量为6.91%，嫩啤酒双乙酰含量为0.180 mg/L. 嫩啤酒主要理化指标的测定结果表明，采用固定化酵母细胞啤酒主发酵工艺不会对啤酒质量造成影响.
通过特制摇瓶进行采样分析，以啤酒母为研究对象，分析了中间采样与发酵最终结果所测发酵目的产物量、糖耗等的异同，验证了采样方法的可行性。这种特制摇瓶简单易行，可作为一个有力的实验工具和良好的分析手段。
利用ＤＤＣ－Ⅱ型补偿式数字精密量热系统和专门设计的ＣＣＵ－Ｉ型量热单元，对啤酒生产中在控温下麦汁发酵过程进行了实验模拟，获得了过程的热谱图，并对葡萄糖液进行了相同的发酵过程的热监控。对比和分析了二者的热谱图，从量热的角度验证了文献中关于酵母对糖发酵的作用历程的认识。
自絮凝颗粒酵母发酵菊芋汁生产乙醇
菊芋汁 自絮凝颗粒酒酵母 乙醇发酵
2009/11/4
分别采用分批和连续发酵方式，对自絮凝颗粒酵母Saccharomyces cerevisiae flo发酵菊芋汁生产乙醇的条件进行了优化. 与先酶解菊芋汁后再用自絮凝酵母发酵的分步糖化发酵相比，分批发酵过程中同时加入菊粉酶和自絮凝酵母的同步糖化发酵乙醇得率高，发酵时间短. 当菊芋汁总糖浓度分别为105和179 g/L时，同步糖化发酵的最高乙醇浓度达50和82.5 g/L，比分步糖化发酵高6.4%和1...