Utilizing Gelatinized Starchy Waste from Rice Noodle Factory as Substrate for L(+)-Lactic Acid Production by Amylolytic Lactic Acid Bacterium Enterococcus faecium K-1
Sign Up to like & getrecommendations! Published in 2020 at "Applied Biochemistry and Biotechnology"
DOI: 10.1007/s12010-020-03314-w
Abstract: To valorize starchy waste from rice noodle factory, bioconversion of gelatinized starchy waste (GSW) to value-added product as L(+)-lactic acid, the monomer for polylactate synthesis, was investigated using amylolytic lactic acid bacterium, Enterococcus faecium K-1.… read more here.
Keywords: starchy waste; waste rice; rice noodle; acid ... See more keywords
Links between microbial compositions and volatile profiles of rice noodle fermentation liquid evaluated by 16S rRNA sequencing and GC-MS
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108774
Abstract: Abstract The study investigated the correlations between microbial compositions and volatile profiles of six mixed culture rice noodle fermentation liquid (RNFL) samples labelled by YI, XX, HL, XL, KJ, and JJ, respectively. Through 16S rRNA… read more here.
Keywords: microbial compositions; compositions volatile; fermentation liquid; noodle fermentation ... See more keywords
A systematic review of rice noodles: Raw material, processing method and quality improvement
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.11.009
Abstract: Abstract Background The increased consumption of rice noodle, a traditional rice-based product with high nutritional values and pleasant tastes, has led to increased research attention. Traditionally, rice noodle has been produced using a long series… read more here.
Keywords: quality; production; rice; processing ... See more keywords