Fermentation has been considered as an effective means to improve the feed nutrient digestibility of corn stalks, and it is beneficial animal growth performance health. The functions fermented stalks are related variety metabolites produced through fermentation, but nature these components still unclear. In this study, gas chromatography–mass spectrometry, combined with principal component anal...

Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within species, which may be influenced by their origin. On other hand, habanero pepper (Capsicum chinense) from Yucatan, Mexico, characterized its unique sensory properties such as aroma and pungency has an annual production of more than 5000 t Yucatan Penin...

We have shown elsewhere that the presence of mixed-culture growth of microbial species in fermentation processes can be detected with high accuracy by employing the wavelet transform. This is achieved because the crosses in the different growth processes contributing to the total biomass signal appear as singularities that are very well evidenced through their singularity cones in the wavelet t...

Phosphorus enrichment caused by runoff from agricultural areas has resulted in ecosystem-level changes in the northern Florida Everglades, including a loss of periphyton mats from nutrient-impacted areas. The potential for methanogenesis resulting from the anaerobic decomposition of cellulose and fermentation products, and the microorganisms responsible for these processes, were studied in mats...

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...

Abstract Fermented goji wine as a functional is made from yeast fermentation. To our knowledge, fermented still has problem with insufficient characteristic aroma. Research shown that some isoprene compounds aromas may improve the aroma of wine. Therefore, present study aimed to investigate mechanism compound production by carotenoid degradation during fermentation It was found C1–C6, C5–C6, C6...

The aim of the present work was to evaluate viability probiotic bacteria in a fermented milk beverage fortified with apple juice and understand utilization as prebiotic source. results indicated that used this study were viable over predicted shelf life, cell counts ranged from 7.48 12.00 log10 cfu mL-1, since order confer beneficial health effects on host must be at minimum concentration 6.0 m...

Untargeted and targeted metabolomics based on LC-MS/MS was applied here to investigate the changes in metabolites following Lactiplantibacillus plantarum (L. plantarum) fermentation of goji juice. The physicochemical characteristics, free amino acid organic levels were quantified. Total phenols, total flavonoids, antioxidant activity increased after these L. fermentation. 31 primary screened ou...