Changes in the Physicochemical Properties and Flavour Compounds of Mulberry after Fermentation with Lactobacillus Plantarum NCU137
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چکیده
منابع مشابه
comparison of blood flow velocity changes in posterior cerebral artery measured with transcranial doppler sonography in migraineurs with visual aura and normal persons after photostimulation
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15 صفحه اولPentose Fermentation by Lactobacillus Plantarum
Extracts of Lactobucillus plantarum derived from cells grown on Larabinose contain an active isomerase, which converts L-arabinose to Lribulose (1, 2), and a ribulokinase, which catalyzes the formation of L-ribulose &phosphate (3,4). Such extracts also catalyze the conversion of L-ribulose 5-phosphate to D-xylulose 5-phosphate, which has been shown to be the key intermediate in pentose fermenta...
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To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at 42°C, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and 1...
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ژورنال
عنوان ژورنال: Open Access Journal of Biogeneric Science and Research
سال: 2020
ISSN: 2692-1081
DOI: 10.46718/jbgsr.2020.05.000117