in this study the impact of freezing rate and degree of pre-fermentation on sangak frozen dough and its bread was assessed. the pre-fermentation was between zero and 120 min and the corresponding secondly fermentation was between 120 and 0 min, respectively, to obtain total fermentation time of 120 min. the pre-fermentation dough was formed in flat shape and frozen under -20, -25 and -30 °c. it...

In modern oenology, supplementation of nitrogen sources is an important strategy to prevent sluggish or stuck fermentation. The present study thoroughly determined the effect addition timing and source type on fermentation kinetics aroma production, carried out by yeast strains with low high requirements. results revealed that different requirements have divergent reactions addition. Nitrogen c...

The aim of this study was to assess the effects five eucalyptus species (Eucalyptus camaldulensis, E. leucoxylon, astringens, sideroxylon, and lehmannii), harvested in spring, autumn, or winter from two Tunisian arboretums, on vitro rumen fermentation methanogenesis. Batch cultures were performed determine kinetics end-product formation after 24 h incubation. foliage sideroxylon lehmannii showe...

The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured cont...

Development of a novel directly marketable beer brewed at low temperature in a domestic refrigerator combined with yeast immobilization technology is presented in this study. Separately, freeze-dried wort and immobilized cells of the cryotolerant yeast strain Saccharomyces cerevisiae AXAZ-1 on tubular cellulose were used in low-temperature fermentation (2, 5 and 7 °C). The positive effect of tu...

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 optimum fermentation times of black tea manufactured by two systems of Orthodox and CTC (cut, tear & curl) were investigated by measuring the quality parameters of black tea, like: theaflavin, thearubigin, highly  polymerized substances and total liquid colour during the fermentation stage. Optimum fermentation times from the beginning of fermentation were determined to be 60 min and 15...

This study aimed to investigate the fermentation performance, sugar consumption, pH changes, total phenolic compounds, and antioxidant activity produced using different tea extracts concentrations kinetic characteristics of Kombucha fermentation. Three independent (10 g/L, 40 70 g/L) were used in process. The results showed that culture consumed all medium when concentration was below a certain...

The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured cont...