Fermentation, Free Full-Text

Maize and its derived fermented products, as with other cereals, are fundamental for human nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid bacteria (LAB) and yeasts, are responsible for maize fermentation, thus increasing its nutritional value and extending the products’ shelf-life. Other microorganisms involved, such as molds, acetic acid bacteria, and Bacillus spp. can contribute to the final product characteristics. This review gives an overview of the impact of the activities of this complex microbiota on maize product development and attributes. In particular, starting from amylolytic activity, which is able to increase sugar availability and influence the microbial succession and production of exopolysaccharides, vitamins, and antimicrobial compounds, which improve the nutritional value. Further activities are also considered with positive effects on the safety profile, such as phytates detoxification and mycotoxins reduction.

PDF) High value-added products derived from crude glycerol via

Medcalc Keygen 11.6 - Colaboratory

The Difference Between Tea Oxidation & Fermentation

A New Methodology to Calculate the Ethanol Fermentation Efficiency

Fermentation 101 (Part 1): An Interview with Sandor Katz - The

Brewery Production Process with Beer Tank and Bottle Full of

Molecules, Free Full-Text, chinese wall cpa 20

Combined effects of fermentation temperature and Saccharomyces

Ethanol fermentation: One molecule of glucose (C 6 H 12 O 6 ) is

HM-ND™: 8oz - Full-Body Detox with Probiotic-Boosted Greens

Production of mevalonic acid by fermentation. - Abstract - Europe PMC

Rheo-fermentation properties of bread dough with different gluten

PDF) The effect of fermentation and storage on free amino acids of

Solid-State Fermentation with Trichoderma reesei for Cellulase