Cargando…

Composition and biochemical properties of l‐carnitine fortified Makgeolli brewed by using fermented buckwheat

Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l‐carnitine were utilized to brew l‐carnit...

Descripción completa

Detalles Bibliográficos
Autores principales:	Park, Namhyeon, Nguyen, Thi Thanh Hanh, Lee, Gang‐Hee, Jin, Shi‐Na, Kwak, So‐Hyung, Lee, Tae‐Kyung, Choi, Yeong‐Hwan, Kim, Seong‐Bo, Kimura, Atsuo, Kim, Doman
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2018
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6261218/ https://www.ncbi.nlm.nih.gov/pubmed/30510729 http://dx.doi.org/10.1002/fsn3.803

Ejemplares similares

The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom
por: Lee, Tae-kyung, et al.
Publicado: (2018)

Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties
por: Hur, Jaewon, et al.
Publicado: (2018)

Identification of Wild Yeast Strains and Analysis of Their β-Glucan and Glutathione Levels for Use in Makgeolli Brewing
por: Kang, Sun Hee, et al.
Publicado: (2014)

Microbiological Characteristics of Wild Yeast Strain Pichia anomala Y197-13 for Brewing Makgeolli
por: Kim, Hye Ryun, et al.
Publicado: (2013)

Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents
por: Lee, Ganghee, et al.
Publicado: (2020)

Makgeolli: Rapid Production of an Alcoholic Beverage from the Fermentation of Rice
por: Kiefer, Adam M., et al.
Publicado: (2018)

Effect of Roasting and Brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat
por: Ryu, Ji-yeon, et al.
Publicado: (2020)

Buckwheat and Amaranth as Raw Materials for Brewing, a Review
por: Dabija, Adriana, et al.
Publicado: (2022)

Physicochemical and Microbial Properties of the Korean Traditional Rice Wine, Makgeolli, Supplemented with Banana during Fermentation
por: Kim, Eunkyung, et al.
Publicado: (2013)

Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5
por: Kim, Hye Ryun, et al.
Publicado: (2014)

Characteristics and in vitro Anti-diabetic Properties of the Korean Rice Wine, Makgeolli Fermented with Laminaria japonica
por: Choi, Jae-Suk, et al.
Publicado: (2014)

Phytochemical properties and functional characteristics of wild turmeric (Curcuma aromatica) fermented with Rhizopus oligosporus
por: Lim, Juho, et al.
Publicado: (2021)

Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas
por: Qu, Chunyun, et al.
Publicado: (2023)

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes
por: Przygodzka, Małgorzata, et al.
Publicado: (2016)

Biometrics Analysis and Evaluation on Korean Makgeolli Using Brainwaves and Taste Biological Sensor System
por: Kim, Yong-Sung, et al.
Publicado: (2015)

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process
por: He, Guiqiang, et al.
Publicado: (2019)

Inhibitory effects of epigallocatechin gallate and its glucoside on the human intestinal maltase inhibition
por: Nguyen, Thi Thanh Hanh, et al.
Publicado: (2012)

Immunostimulatory Effects of Polysaccharides Isolated from Makgeolli (Traditional Korean Rice Wine)
por: Cho, Chang-Won, et al.
Publicado: (2014)

Characterization of Volatile Components in Makgeolli, a Traditional Korean Rice Wine, with or without Pasteurization, During Storage
por: Park, Hye-Jung, et al.
Publicado: (2013)

Characterisation of Korean rice wine (makgeolli) prepared by different processing methods
por: Wong, Barry, et al.
Publicado: (2022)

Comparison of Microbial Diversity of Korean Commercial Makgeolli Showing High β-Glucan Content and High Antihypertensive Activity, Respectively
por: Min, Jin-Hong, et al.
Publicado: (2012)

Effect of feeding mixed microbial culture fortified with trace minerals on ruminal fermentation, nutrient digestibility, nitrogen and trace mineral balance in Sheep
por: Kwak, W. S., et al.
Publicado: (2016)

Metabolite analysis of wheat dough fermentation incorporated with buckwheat
por: Wang, Binchen, et al.
Publicado: (2020)

Enzymatic Production of Steviol Glucosides Using β-Glucosidase and Their Applications
por: Nguyen, Thi Thanh Hanh, et al.
Publicado: (2019)

Murine Model of Buckwheat Allergy by Intragastric Sensitization with Fresh Buckwheat Flour Extract
por: Lee, Soo-Young, et al.
Publicado: (2005)

Detection of 1,4-Dihydroxy-2-Naphthoic Acid from Commercial Makgeolli Products
por: Eom, Ji-Eun, et al.
Publicado: (2012)

Influence of preserved brewing yeast strains on fermentation behavior and flocculation capacity
por: Cheong, Chul, et al.
Publicado: (2007)

Innovative Fermented Beverages Made with Red Rice, Barley, and Buckwheat
por: Cardinali, Federica, et al.
Publicado: (2021)

Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product
por: Adamczyk, Greta, et al.
Publicado: (2023)

Comparative Genomics of Lentilactobacillus parabuchneri isolated from dairy, KEM complex, Makgeolli, and Saliva Microbiomes
por: Gumustop, Ismail, et al.
Publicado: (2022)

Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
por: Zdor, Robert E.
Publicado: (2016)

Decrease of insoluble glucan formation in Streptococcus mutans by co-cultivation with Enterococcus faecium T7 and glucanase addition
por: Yu, Shin-Hye, et al.
Publicado: (2017)

Inhibition effect of flavonoid compounds against neuraminidase expressed in Pichia pastoris
por: Nguyen, Thi Thanh Hanh, et al.
Publicado: (2014)

Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria
por: Kowalska, Ewa, et al.
Publicado: (2020)

Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods
por: Salamon, Agnieszka, et al.
Publicado: (2023)

Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics
por: Majumder, Soumya, et al.
Publicado: (2022)

Effective inactivation of Saccharomyces cerevisiae in minimally processed Makgeolli using low-pressure homogenization-based pasteurization
por: Bak, Jin Seop
Publicado: (2015)

Editorial to Special Issue—Food Brewing Technology and Brewing Microorganisms
por: Chen, Yanru, et al.
Publicado: (2023)

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee
por: Batali, Mackenzie E., et al.
Publicado: (2020)

Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus
por: Kwak, So-Hyung, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_nv9mcqa8b22s5ijjtln9aie3ru