The Potential of Pre-fermented Juice or Lactobacillus Inoculants to Improve the Fermentation Quality of Mixed Silage of Agro-Residue and Lucerne
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DOI: 10.3389/fmicb.2022.858546
Abstract: The objective of this study was to determine the effect of pre-fermented juice, Lactobacillus plantarum, and L. buchneri on chemical composition, fermentation, aerobic stability, dynamics of microbial community, and metabolic pathway of a mixture of… read more here.
Keywords: fermented juice; pre fermented; juice lactobacillus; silage ... See more keywords
Production of Bacterial Cellulose in the Medium with Yeasts Pre-Fermented Coconut Water or with Addition of Selected Amino Acids
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DOI: 10.3390/foods11223627
Abstract: The uncontrolled natural pre-fermentation process of coconut water represents great hidden safety hazards, unstable production, and impact on the quality of nata de coco–the trade name of bacterial cellulose (BC) in food industry. In this… read more here.
Keywords: amino acids; pre fermented; water; production ... See more keywords
Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
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DOI: 10.3390/foods11233833
Abstract: To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast,… read more here.
Keywords: frozen dough; steamed buns; pre fermented; par steamed ... See more keywords