Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Non-Saccharomyces yeasts play an important role in greengage fermentation. To obtain
practical non-Saccharomyces yeasts for high-acid fermentation environments, and improve …

Alcoholic fermentation is one of man's most efficient food preservation processes, and
innovations in this area are a trend in food science and nutrition. In addition to the classic …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

The use of microorganisms to manage aflatoxin contamination is a gentle and effective
approach. The aim of this study was to test the removal of AFB1 from AFB1-contaminated …

Objective of this study was to design a formula of a sourdough pastry snack by adding starter
inoculum into the formulation which was obtained by the fermentation process through …

Optimization of fermentation parameters can effectively increase microbial metabolites. The
fermentation conditions of biosynthesis lipopeptides by Bacillus altitudinis Q7 (B. altitudinis …

Fermented products have been produced and used for a long time. However, nowadays,
using the theoretical and practical knowledge available, the objectives in the field aim to …

Η χρήση των ζυμώσεων έχει καθιερωθεί από τα αρχαία χρόνια στον τομέα των τροφίμων. Οι
πρωτεΐνες οσπρίων αποτελούν ένα πολλά υποσχόμενο μέλλον στη βιομηχανία τροφίμων …

Co-culture of yeast and acetic acid bacteria (AAB) is consortium which be useful on food and
beverage fermentation. The various fermented beverages; alcoholic and non-alcoholic …