搜索结果: 1-15 共查到“食品生物化学 fermentation”相关记录51条 . 查询时间(0.139 秒)
Effects of dietary starch types on rumen fermentation and blood profile in goats
high amylose starch rumen environmental parameter blood indicator ruminat
2016/2/23
The objective of the present study was to investigate how feeding a diet containing a type of purified starch entirely produced from normal or high amylose maize grains would affect rumen fermentation...
The impact of moist corn grain preservation on the ethanol yield by simultaneous saccharification and fermentation, and on volatile by-products
bioethanol chemical preservation SSF volatile compounds
2014/10/11
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
Fermentation of native wheat, potato, and pea starches, and their preparations by bifidobacterium – changes in resistant starch content
starch modification in vitro fermentation starch gelanisation
2014/2/25
The capability was studied of the selected Bifidobacterium strains to utilise the resistant starch fraction (RS) from native starches of the following origin: wheat, potato, and pea, and their prepara...
Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation
Preferment Liquor Temperature
2016/6/1
The effect of preferment liquor, temperature and duration of fermentation on the cyanide content as well as the functional and sensory properties of gari were studied. Cassava roots (local cassava var...
Optimisation of solid-state fermentation of Aspergillus niger JL-15 for xylanase production and xylooligosaccharides preparation
xylanase response surface methodology (RSM) solid-state fermentation (SSF) xylooligosaccharides HPLC
2014/2/25
The production of xylanase (XylA) by Aspergillus niger JL-15 in solid-state fermentation (SSF) on orange peel was optimised by the response surface methodology (RSM). The results revealed that four fa...
Surfactin – A Review on Biosynthesis, Fermentation, Purification and Applications
biosurfactant surfactin Bacillus subtilis biosynthesis fermentation purification
2010/10/14
Surfactin, a bacterial cyclic lipopeptide, is produced by various strains of Bacillus subtilis
and is primarily recognized as one of the most effective biosurfactants. It has the ability to
reduce s...
Screening of Various Organic Substrates and the Development of a Suitable Low-Cost Fermentation Medium for the Production of α-Amylase by Bacillus subtilis
Bacillus subtilis α-amylase banana husk solid-state fermentation
2010/3/24
The production of extracellular amylase by Bacillus subtilis has been studied in solid-state fermentation (SSF). In a sequential order, various process parameters were optimized for maximum amylase pr...
链霉菌F0107液体发酵产木聚糖酶条件的优化（Optimization of Xylanase Production by Streptomyces F0107 under Submerged Fermentation）
链霉菌 木聚糖酶 筛选 发酵
2009/8/11
运用透明圈法从土样中筛选出产木聚糖酶放线菌80余株。对其中一株产酶情况较稳定的链霉菌菌株F0107进行了液体发酵的碳源、氮源、初始pH值、摇床转速及培养温度等条件的优化。实验表明，此菌株最适碳源为玉米芯水不溶性木聚糖，最适氮源为酵母浸膏与蛋白胨的复合氮源，最适初始pH值为5.0，最适产酶温度和最适摇床转速分别为32℃和140r/min。质量分数为0.4%的吐温80使菌株木聚糖酶产量提高41%，发酵...
乳链菌肽发酵玉米浆—糖蜜培养基的优化制备（Optimization Corn Steep Liquor—Molasses Fermentation Medium for Nisin）
乳链菌肽 玉米浆 糖蜜 Box-Behnken设计
2009/8/11
采用单因素试验方法对影响乳链菌肽效价的培养基组分进行了考察。结果表明，影响乳链菌肽效价的主要因素为糖蜜、玉米浆、K2HPO4、MgSO4。在此基础上，采用Box-Behnken设计及响应面分析法确定主要影响因子的最佳质量浓度。结果表明，当玉米浆质量浓度为233g/L，糖蜜质量浓度为27g/L，K2HPO4质量浓度为5.0g/L，MgSO4质量浓度为0.1g/L时，乳链菌肽效价为2491.8IU/m...
Supercritical Fluid Extraction of Lovastatin from the Wheat Bran Obtained after Solid-State Fermentation
supercritical CO2 extraction solid-state fermentation lovastatin
2009/8/10
The objective of the present work is to extract lovastatin with minimum impurity by using supercritical carbon dioxide (SC-CO2). A strain of Aspergillus terreus UV 1617 was used to produce lovastatin ...
Selective Proliferation of Lactic Acid Bacteria and Accumulation of Lactic Acid during Open Fermentation of Kitchen Refuse with Intermittent pH Adjustment
lactic acid kitchen refuse open fermentation
2009/7/8
When minced and autoclaved model kitchen refuse was inoculated with a small amount of non-autoclaved model kitchen refuse as seed culture, incubated at 37°C for 3-5 days and intermittently pH neutrali...
Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
pectic substances polygalacturonase look-pang
2009/6/18
Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of...
In Vitro Digestibility and Fermentation of Mannooligosaccharides from Coffee Mannan
coffee mannooligosaccharide digestibility short chain fatty acid
2009/6/17
Digestibility of mannooligosaccharides obtained from thermal hydrolysis of spent coffee grounds was examined by in vitro digestion method. Mannooligosaccharides were resistant to human salivary α-amyl...
Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
microflora Miso bacteriocin fermentation lactic
2009/6/17
This article describes a microbiological study of lactic acid bacteria involved in the fermentation process of Miso. The bacteria were counted and isolated from Miso during fermentation and, based on ...