Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.06.019
Abstract: Abstract This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 748 combined with Savinase-hydrolysis (LPHS) for producing multifunctional lentil ingredients targeted for metabolic syndrome (MetS) relieving. LPHS process was compared with L.… read more here.
Keywords: combination controlled; fermentation; savinase; fermentation mild ... See more keywords
Insights into Butyrate Production in a Controlled Fermentation System via Gene Predictions
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DOI: 10.1128/msystems.00051-17
Abstract: This study demonstrates how bioinformatics tools, such as metagenome functional prediction from 16S rRNA genes, can help understand biological systems and reveal microbial interactions in controlled systems (e.g., bioreactors). Results obtained from controlled systems are… read more here.
Keywords: system; butyrate; fermentation system; butyrate production ... See more keywords
Influence of Temperature-Controlled Fermentation on the Quality of Mild Coffee (Coffea arabica L.) Cultivated at Different Elevations
Sign Up to like & getrecommendations! Published in 2023 at "Agriculture"
DOI: 10.3390/agriculture13061132
Abstract: Controlled fermentation processes have high potential for improving coffee quality. The effect of fermentation temperature on beverage quality was investigated with coffee cultivated at elevations between 1166 and 1928 m. A completely randomized design was… read more here.
Keywords: coffee; temperature controlled; quality; controlled fermentation ... See more keywords