Use of a submerged yeast culture and lysozyme for the treatment of bacterial contamination during biological aging of sherry wines
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DOI: 10.1016/j.foodcont.2016.06.016
Abstract: The aim of this study was to determine the effect of a submerged culture of “flor” velum yeast and lysozyme as treatments against bacterial contamination by lactic acid and acetic acid bacteria during the biological… read more here.
Keywords: submerged culture; treatment; lysozyme; contamination ... See more keywords
Hypouricemic Effect of Submerged Culture of Ganoderma lucidum in Potassium Oxonate-Induced Hyperuricemic Rats
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DOI: 10.3390/metabo12060553
Abstract: Hyperuricemia is a disease caused by a high level of uric acid in the blood. It is an important factor for gout and may be linked to renal and hepatic failure. The objective of this… read more here.
Keywords: culture; hypouricemic effect; ganoderma lucidum; culture ganoderma ... See more keywords