Changes in rice vinegar flavor by various microorganisms.
نویسندگان
چکیده
منابع مشابه
Fermentation Microorganisms and Flavor Changes in Fermented Foods
Food fermentation processes often result in profound changes in flavor relative to the starting ingredients. However, fermenting foods are typically very complex ecosystems with active enzyme systems from the ingredient materials interacting with the metabolic activities of the fermentation organisms. Factors such as added salt, particle sizes, temperature, and oxygen levels will also have impo...
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A combined gas chromatography–mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) method has been employed for the analysis of the flavor volatiles of some Iranian rice cultivars (Domsiah, Deylamani, Hashemi, Shirodi and Tarom). The samples were grown in different cities of Mazandaran province. The sampling procedure and chromatographic conditions were same for all sa...
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A stud) of the availability of the vitamins and amino acids esser ial for Lactobacillu8 plantarum in cucumber fermentations (Costilow and Fabian, 1953b) indicated that the concentrations of some of these nutrients were influenced by the microflora present. Therefore, a survey was made of two species of bacteria and four yeast species that have been found to be most active in cucumber fermentati...
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Bacterial strains were isolated from samples of Japanese rice vinegar (komesu) and unpolished rice vinegar (kurosu) fermented by the traditional static method. Fermentations have never been inoculated with a pure culture since they were started in 1907. A total of 178 isolates were divided into groups A and B on the basis of enterobacterial repetitive intergenic consensus-PCR and random amplifi...
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ABSTRACT: A combined gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro extraction (SPME) method has been employed for the analysis of the flavor volatiles of three different rice cultivar, including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. The proposed combination provided a powerful system for easy and rapid screening of a...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1986
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.81.47