Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin produc...

objective: polyphenol oxidase or ppo (ec 1.14.18.1) is considered the enzyme responsible for quality deterioration and browning in different fruits during postharvest period. the objective of this study was to evaluate the antibrowning (inhibition of polyphenol oxidase activity) effect of cysteine, ascorbic acid, citric acid, kojic acid and glycine at two different ph (6 and 7) in  hawthorn. me...

Anaerobic growth of Aerobacter aerogenes on citrate as a carbon source required the presence of Na(+). The growth rate increased with increasing Na(+) concentration and was optimal at 0.10 m Na(+). The requirement was specific for Na(+), which could not be replaced by K(+), NH(4) (+), Li(+), Rb(+), or Cs(+). K(+) was required for growth in the presence of Na(+), the optimal K(+) concentration b...

The plant respiratory chain contains several pathways which bypass the energy-conserving electron transport complexes I, III and IV. These energy bypasses, including type II NAD(P)H dehydrogenases and the alternative oxidase (AOX), may have a role in redox stabilization and regulation, but current evidence is inconclusive. Using RNA interference, we generated Arabidopsis thaliana plants simulta...

A model to predict accurately pH evolution during alcoholic fermentation of must by Saccharomyces cerevisiae is proposed for the first time. he objective at least is to determine if the pH measurement could be used for predictive control. The inputs of the model are: the temperature, the oncentrations in sugars, ethanol, nitrogen compounds, mineral elements (magnesium, calcium, potassium and so...

The aim of this study was to determine the effects of Lactic Acid Bacteria (LAB) fermentation on the texture and organic acid of pickled cucumbers. Texture and sensory evaluation as well as a microscopic observation were performed to study the textural differences among fresh cucumber, Spontaneous fermentation (SF) cucumber and LAB Inoculating Fermentation (LABIF) cucumber. Accumulation of seve...

in fermented products containing bifidobacteria, factors such as organic acid concentration and b-galactosidase activity are important in the development of flavor and texture of final products. both the process conditions and medium components have significant effects on fluctuation of such factors. the effects of whey permeate powder and yeast extract concentrations, as nitrogen sources was i...