The optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly  polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...

the combined effects of inoculation level (4 or 8-fold compared to standard inoculation) and sequence (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 inoculum containing probiotics on biochemical and micr...

the aim of this study was evaluation of the effect of controlled fermentation of lactobacillus plantarum on sensory properties and staling of semi-loaf wheat bread. for this purpose, the effect of fermentation times (8, 16, 24 h) and sugar contents (0.5, 1, 1.5%) on activity of mentioned starter in fermentation of wheat flour (with 76% extraction rate) in a split plot design were examined. afte...

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...

 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,...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

In lactic acid fermentation by Lactobacillus delbrueckii, the produced lactic acid affected the lactic acid productivity. Therefore, for the purpose of alleviating this inhibitory effect, an electrodialysis fermentation method which can continuously remove produced lactic acid from the fermentation broth was applied to this fermentation process. As a result, the continuation of fermentation act...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...

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...