hsieh, chen-che liu, yuan-heng lin, shin-ping santoso, shella permatasari jantama, kaemwich tsai, tsung-yu hsieh, chang-wei cheng, kuan-chen
Cabbage (Brassica oleracea var. capitata) is rich in dietary fiber, vitamins, trace elements, and functional components like glucosinolates, which are essential for promoting health. This study aims to enhance the health benefits and nutritional content of cabbage through lactic acid fermentation using a bioreactor, with a particular focus on gluco...
santos, diana barreiros, luisa jesus, ângelo silva, ana luísa martins, joão paulo oliveira, ana isabel pinho, cláudia
Beer is considered one of the most consumed beverages worldwide and a potential vehicle for probiotics. However, there are several technical challenges to overcome during the production and storage of beers, as probiotics must remain viable until the moment of consumption. Therefore, this work aims to discuss how the incorporation of probiotics imp...
yang, qianhui lyu, yingguo zhenhua, wu xueqin, li liu, kunlun
Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao. The physicochemical properties of corn Fagao batter during sourdough–yeast co-fermentation were investigate...
ding, xialiang yue, meixiang henghao, gu suyang, li chen, shiyi wang, liang sun, ling
Steamed bread is a traditional staple food in China, and it has gradually become loved by people all over the world because of its healthy production methods. With the improvement in people’s living standards, the light flavor of steamed bread fermented by single yeast cannot meet people’s needs. Multi-strain co-fermentation is a feasible way to im...
stodolak, bożena starzyńska-janiszewska, anna poniewska, dagmara
Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus. This experiment aimed to obtain oncome from stale bread enriched in vitamin B12. Co-fermentation w...
yang, zhikang congbao, su zhoujie, xu liu, yiting chen, jianhui xiaoping, wu
Liquid fermentation is an efficient culture for obtaining polysaccharides from edible mushrooms. In this study, the polysaccharide content and biomass were examined by introducing microorganisms into the Wolfiporia cocos fermentation system. Three edible mushroom co-fermentation systems were established, among which the Wolfiporia cocos-Ganoderma l...
călugăr, paul cristian coldea, teodora emilia pop, carmen-rodica stan, laura gal, emese ranga, floricuța mihai, mihaela hegheș, simona codruța geană, elisabeta-irina mudura, elena
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The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encaps...
xiong, hua zhang, yingyue wang, wanting hong, ye zhang, qing
To date, there has been limited research on the interactive effects of yeast and lactic acid bacteria (LAB) on the sensory qualities of navel orange wine. In this study, using Jintang navel orange juice as the raw material, multi-microbial fermentation was conducted with Saccharomyces cerevisiae SC-125 and Angel yeast SY, as well as Lactiplantibaci...
ding, bo zhao, shutian zhang, wenxue lin, ying xiong, ling
In this study, changes in volatile compounds co-fermented by different Pichia kluyveri with Saccharomyces cerevisiae were analyzed using GC-IMS and compared with S. cerevisiae fermentation, to investigate the production of aroma in mulberry wine during the fermentation process. A total of 61 compounds were accurately identified, including 21 esters...
zhang, yingyue hong, ye zou, yuting zihan, he bitao, xu wang, su peng, chuanning zhou, xuerui zhang, qing xiang, wenliang
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This research utilized Jintang navel oranges as the primary raw material, and employed two distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual fermentation approach. Employing single-strain fermentation as the control, this study aims to ascertain the physicochemical markers, alterations in organic acids and amino...
