Fermentative characteristics of rye sourdough containing Omija extracts
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چکیده
منابع مشابه
Fermentative preparation of S35-siomycin, a sulfur-containing peptide antibiotic.
rpm). An inoculum of 5-8 % of the rusulting seed broth was then used to inoculate the fermentation flasks. The composition of the fermentation mediumwas as follows : sucrose 7 %, soybean meal 2.5 %, ammonium sulfate 0.3 %, pH 7.0, 25 ml of medium being used per 200ml flask. The fermentation was carried out on a rotary shaker at 200 rpm for about 10 days at 30°C. Feeding of S35-ammonium sulfate ...
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Grape products have been known to exert greater antioxidant and anti-obesity than anti-hyperglycemic effects in animals and humans. Omija is used as an ingredient in traditional medicine, and it is known to have an anti-hyperglycemic effect. We investigated whether the combined extracts of grape pomace and omija fruit (GE+OE) could reduce fat accumulation in adipose and hepatic tissues and prov...
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ژورنال
عنوان ژورنال: Korean Journal of Food Science and Technology
سال: 2017
ISSN: 0367-6293
DOI: 10.9721/kjfst.2017.49.2.168