نتایج جستجو برای: fermented product starters

تعداد نتایج: 291587  

Journal: :IOP Conference Series: Earth and Environmental Science 2021

Journal: :Meat science 2015
Daniel Lozano-Ojalvo Alicia Rodríguez Mirian Cordero Victoria Bernáldez Mariana Reyes-Prieto Juan J Córdoba

Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium s...

2014
Aayushi Mishra Prakash Sharma

Gut microflora is considered very important for maintenance of human health. The inherent growth of these microorganisms is also related to diet. Lactobacillus and bifidobacteria are of prime importance in this respect. Milk and fermented dairy products are considered as very good source of these microorganisms. Thus, an investigation is carried out to isolate and characterize a potential probi...

2018

Fermented maize product ‘ogi’ is a popular weaning and breakfast cereal in sub-Saharan Africa traditionally made from maize, sorghum or millet. It is prepared by steeping clean grains in water at room temperature (25±2 0C) for two to three days [1]. The steep water is decanted and the fermented grain is washed with clean water and then wet-milled. The bran is removed by wet sieving and the slur...

Journal: :IOP Conference Series: Earth and Environmental Science 2021

Journal: :Molecules 2015
Huayi Suo Xia Feng Kai Zhu Cun Wang Xin Zhao Jianquan Kan

Shuidouchi (Natto) is a fermented soy product showing in vivo gastric injury preventive effects. The treatment effects of Shuidouchi fermented in different vessels on HCl/ethanol-induced gastric mucosal injury mice through their antioxidant effect was determined. Shuidouchi contained isoflavones (daidzein and genistein), and GVFS (glass vessel fermented Shuidouchi) had the highest isoflavone le...

Journal: :Antiviral therapy 2011
Sara Gianella Viktor von Wyl Marek Fischer Barbara Niederoest Manuel Battegay Enos Bernasconi Matthias Cavassini Andri Rauch Bernard Hirschel Pietro Vernazza Rainer Weber Beda Joos Huldrych F Günthard

BACKGROUND Early initiation of combination antiretroviral therapy (ART) during primary HIV-1 infection may prevent the establishment of large viral reservoirs, possibly resulting in improved control of plasma viraemia rebound after ART cessation. METHODS Levels of cell-associated HIV-1 DNA and plasma HIV-1 RNA were measured longitudinally in 32 acutely and recently infected patients, who star...

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