Conventional solid fermentation alters mycotoxin contents and microbial diversity analyzed by high-throughput sequencing of a Fusarium mycotoxin-contaminated diet
Sign Up to like & getrecommendations! Published in 2018 at "Canadian Journal of Animal Science"
DOI: 10.1139/cjas-2017-0093
Abstract: Abstract: Fusarium mycotoxins, commonly present in corn and its derived products for animals, has caused significant economic impact on swine reproduction in the People’s Republic of China. The objective of the present study, therefore, was… read more here.
Keywords: corn; conventional solid; mycotoxin contaminated; solid fermentation ... See more keywords
Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors
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DOI: 10.3389/fmicb.2021.811788
Abstract: Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are manufactured by solid fermentation, with a multi-microbe mixing and cooperative fermentation process that uses Daqu as a brewing starter. Bacillaceae have a… read more here.
Keywords: bacillaceae; fermentation; fermentation process; aromatic liquors ... See more keywords
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications
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DOI: 10.3390/foods11182811
Abstract: For centuries, macroalgae, or seaweeds, have been a significant part of East Asian diets. In Europe, seaweeds are not considered traditional foods, even though they are increasingly popular in Western diets in human food applications.… read more here.
Keywords: food applications; semi solid; stabilization; food ... See more keywords