Routine identification of yeast behavior is essential to measure the control of the alcohol production process and to maintain product quality standards. This work utilized the non-hydrogen sulfide production and flocculation traits as characteristic strain markers for the evaluation of cell recycling during the alcoholic fermentation process for production of sugarcane alcohol. This study eval...

The following results were obtained when we investigated the viable bacterial count, lactic acid bacteria gram-negative and yeast count in traditional Japanese fermented sushi, conducted a microbiological study of microbiota. For nine types pH was 3.62±0.01 to 4.75±0.02 salt concentration 1.57±0.06 5.90±0.12%. between 4.61±0.11 8.86±0.06 log CFU/g 5.89±0.02 8.99±0.05 CFU/g. ranged below detecti...

Routine investigation of faeces frequently yields paracolon bacilli some of which after 24 hours' incubation produce the biochemical reactions of the salmonella group. Usually these " salmonellalike " paracolon bacilli can be distinguished from salmonellae by negative serological findings and, later, by the delayed fermentation of lactose, sucrose, or salicin. Occasionally, however, they may co...

antitumor and antifungal agents. Recently, curacin A, which is a potential antitumor agent, was isolated from marine cyanobacterium (blue-green alga) Lyngbya majuscula as an antimitotic cytotoxic component.1} We have reported an effective assay method for antimitotic substances, which observes deformations of mycelia germinated from conidia of Pyricularia oryzae P-2b, and certain antimitotic co...

To resolve the online detection difficulty of some important state variables in fermentation process with traditional instruments, a soft sensing modeling method based on relevance vector machine (RVM) with a hybrid kernel function is presented. Based on the characteristic analysis of two commonly-used kernel functions, that is, local Gaussian kernel function and global polynomial kernel functi...

ABSTRACT This study aims to determine the concentration of L plantarum and best fermentation time make fermented rabbit meat dendeng based on L*a*b color texture dendeng. The material used was which using L. plantarum. method research a experiment laboratory with factorial randomized block design repeated 3 times consisting concentrations (0%, 6%, 8%, 10%) (12, 18 24 hours). Based analysis vari...

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy and used for production of high quality red wines. Limited studies have been carried out to improve its enological characteristics through the use of indigenous strains of Saccharomyces cerevisiae. The main objective of the present work was to test two indigenous strains of S. cerevisiae (SRS1, RT73),...

The potential of brewers’ spent grain (BSG) as a functional food ingredient has been investigated for having high nutritional value. A amount dietary fiber BSG shows ability to bind water; thus, it tends solidify mixture. This characteristic beneficial effect in the utilization filler and texturizer yogurt. study aims evaluate impact addition yogurt production its quality. was prepared three di...

Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as microbial starter for Yulu fermentation. A total 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, hydrocarbons reached their maximum ...