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73 Holzapfel, W. H. (2002): Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Fd Microbiol , 75 , 197

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): Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control . Appl. Environ. Microbiol. , 77 , 2772 – 2984 . Anupama

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Acta Microbiologica et Immunologica Hungarica
Authors: Petra Havas, Szilárd Kun, Izabell Perger-Mészáros, Judit M. Rezessy-Szabó and Quang D. Nguyen

. Scalabrini , P. , Rossi , M. , Spetolli , P. , Matteuzzi , D. : Characterization of Bifidobacterium strains for use in soymilk fermentation . Inter J Food Microb 39 , 213 – 219 ( 1998 ). 8

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Apostolidis, E., Kwon, Y.I., Ghaedian, R. & Shetty, K. (2007): Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhances functionality for potential dietary management of hyperglycemia and hypertension. Fd

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Preference 7 113 126 Wang, H. L., Kraidej, L. & Hesseltine, C. W. (1973): Lactic acid fermentation of soybean

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submerged fermentation. Bioproc . Biosyst. Eng. , 37 , 609 – 616 . Cowieson , A.J. , O’Neil , H.M. & Bedford , M.R. 2012 : Enzymes

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Ciani, M., Beco, L. & Comitini, F. (2006): Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int. J. Fd Microbiol. , 108 , 239–245. Comitini F

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dried and crushed using in daily life. Recently, fermentation technology has been applied to the processing of trifoliate orange to reduce its bitterness and enhance its nutritional value and biological activities. However, the complex fermentation

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12759 in submerged fermentation . Afr. J. Microbiol. Res. 5 ( 26 ), 4615 – 4621 . Anisha , G.S. , Sukumaran , R.K. & Prema , P. ( 2008

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320 Numbudiry, D. D. Mixed culture fermentation as a predominant biological phenomenon in the production of fermented fish products. Proceedings of the Symposium on Coastal Agriculture 6

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