Biodiversity and technological properties of yeasts from Turkish sourdough
نویسندگان
چکیده
منابع مشابه
extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولThe sourdough microflora: biodiversity and metabolic interactions
The production of sourdough bread can be traced back to ancient times. Sourdough is a mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an intermediate product and contains metabolically active yeast and LAB strains. The LAB that develop in the dough may originate from selected natural contaminants in the flour or from a starter culture containing one or...
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in this thesis, at first we investigate the bounded inverse theorem on fuzzy normed linear spaces and study the set of all compact operators on these spaces. then we introduce the notions of fuzzy boundedness and investigate a new norm operators and the relationship between continuity and boundedness. and, we show that the space of all fuzzy bounded operators is complete. finally, we define...
15 صفحه اولMicrobiological and physicochemical properties of sourdough bread from sorghum flour
Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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ژورنال
عنوان ژورنال: Food Science and Biotechnology
سال: 2017
ISSN: 1226-7708,2092-6456
DOI: 10.1007/s10068-017-0282-0