Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...

effects of inoculation level (4 or 8-fold compared to standard inoculation) and order (standard inoculation before fermentation and 3-fold inoculation at the end of fermentation = 1+3, two-fold inoculation before fermentation and the same at the end of fermentation = 2+2, 2+6, 4-fold before fermentation = 4, 4+4, and 8) of culture inoculums containing probiotics on viscosity, phase separation, ...

Lentinus edodes (L. edodes) is one of the most famous traditional Chinese medicines and high producer of various bioactive compounds such as polysaccharides. Modern pharmaceutical research shows that the Polysaccharides (LEPLS) of this mushroom is a kind of bioactive compound with clinical significance in medicine and several physiological effects. Up to now, fermentation system has been widely...

Summary Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class employed for fermented food dairy applications such as yoghurt products. LAB gram‐positive, non‐spore‐forming, non‐respiring but aerotolerant microorganisms that generally characterised by production lactic a key fermentation product. LAB, specifically Lb. bulgaricus , essential starter cultures ma...

Corn cobs are agricultural waste that is easy to obtain because the has not been optimally utilized. The potential be used as feed for livestock, but a low quality. purpose of this study was determine characteristics, protein content and crude fiber corn with different fermentation times. research method completely randomized design (CRD), five treatments. length consisted 0.5.10.15 20 days rep...

Nowadays there is an increasing demand for vegetable protein sources as alternative to that of animal origin, not only its greater environmental sustainability but also relationship with lower risk suffering cardiovascular diseases. Legumes, cereals and seeds are seen a good proteinaceous source providing well dietetic fiber phytochemicals antioxidant properties. However, their digestibility bi...