Analysis of the cocobiota and metabolites of Moniliophthora perniciosa-resistant Theobroma cacao beans during spontaneous fermentation in southern Brazil.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9029
Abstract: BACKGROUND Cocoa bean fermentation is a spontaneous process involving a succession of microbial activities, yeasts, lactic acid, and acetic acid bacteria. The spontaneous fermentation of cocoa beans by Theobroma cacao TSH565 clonal variety, a highly… read more here.
Keywords: theobroma cacao; analysis; cocobiota; fermentation ... See more keywords
Spontaneous fermentation tunes the physicochemical properties of sweet potato starch by modifying the structure of starch molecules.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.02.077
Abstract: The effects of spontaneous fermentation on the molecular and physicochemical characteristics of sweet potato starch stored in tank during twelve months were investigated. From starch slurry collected during spontaneous fermentation, eight isolates showed amylolytic activity,… read more here.
Keywords: sweet potato; starch; physicochemical properties; spontaneous fermentation ... See more keywords
Polyphenol bioactivity evolution during the spontaneous fermentation of vegetal by-products.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131791
Abstract: Food industry by-products such as grape pomace (GP), tomato pomace (TP), and spent coffee grounds (SCG) are rich in polyphenols (PP) but are easily biodegradable. The aim of this study is to test Spontaneous Fermentation… read more here.
Keywords: fermentation; spontaneous fermentation; bioactivity; bioactivity evolution ... See more keywords
Bacillus licheniformis affects the microbial community and metabolic profile in the spontaneous fermentation of Daqu starter for Chinese liquor making.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.03.010
Abstract: Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of Daqu, we inoculated Bacillus licheniformis and studied the effect of… read more here.
Keywords: chinese liquor; bacillus licheniformis; fermentation; spontaneous fermentation ... See more keywords
Investigation on “spontaneous fermentation” and the productivity of microbial exopolysaccharides by Lactobacillus plantarum and Pediococcus pentosaceus isolated from wheat bran sourdough
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.05.071
Abstract: Spontaneously fermented wheat bran sourdough (WBS) is a source of lactic acid bacteria (LAB) and metabolites with potential applications as functional ingredients. In this study, dominant LAB isolated from the spontaneous fermentation of WBS were… read more here.
Keywords: bran sourdough; wheat bran; fermentation; spontaneous fermentation ... See more keywords
Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.717387
Abstract: Petit Manseng is widely used for fermenting sweet wine and is popular among younger consumers because of its sweet taste and attractive flavor. To understand the mechanisms underlying spontaneous fermentation of Petit Manseng sweet wine… read more here.
Keywords: petit; volatile compounds; spontaneous fermentation; petit manseng ... See more keywords
Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation
Sign Up to like & getrecommendations! Published in 2023 at "Fermentation"
DOI: 10.3390/fermentation9040377
Abstract: Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible… read more here.
Keywords: fermentation changes; activity; fermentation; spontaneous fermentation ... See more keywords
Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10102474
Abstract: Aroma profiles of withered Corvina and Corvinone wines from two different Valpolicella terroirs were investigated in relationship to yeast strain and use of spontaneous fermentation. The results indicated that volatile chemical differences between wines were… read more here.
Keywords: grape; wines two; yeast strain; spontaneous fermentation ... See more keywords
Nutritional Quality, Antioxidant, Microstructural and Sensory Properties of Spontaneously Fermented Gluten-Free Finger Millet Biscuits
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DOI: 10.3390/foods11091265
Abstract: Finger millet (FM) is a nutritious and gluten-free cereal grain which is rich in dietary fibre, minerals and antioxidant properties, thereby making it an ideal raw material for preparing gluten-free foods for people suffering from… read more here.
Keywords: finger millet; gluten free; sensory; nutritional quality ... See more keywords
Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar
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DOI: 10.3390/foods11091344
Abstract: Functional fermented fruit drinks are known worldwide for their health-promoting potential. Black wolfberry (BW) has high nutritional value, and its relative product development can be enriched through fermentation technology, so that its market might be… read more here.
Keywords: functional compounds; antioxidant capacity; fermentation; spontaneous fermentation ... See more keywords
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11121769
Abstract: The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and… read more here.
Keywords: cocoa; fermentation process; crystallization; fermentation ... See more keywords