Cargando…

Effect of red koji as a Starter Culture in “Wanergao”: A Traditional Fermented Food in China

The objective of this study was to explore the effect of red kojis on essential indices of Wanergao. The results showed that red koji‐inoculated Wanergao showed higher pH values (4.38 ± 0.06 and 4.39 ± 0.06) and lower TA values (1.61 ± 0.05 and 1.63 ± 0.05) compared to the control group. LAB and yea...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zeng, Xuefeng, Tang, Zhongyue, Zhang, Wei, He, Lapin, Deng, Li, Ye, Chun, Fan, Jin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590277/ https://www.ncbi.nlm.nih.gov/pubmed/33133560 http://dx.doi.org/10.1002/fsn3.1849

Ejemplares similares

Koji Starter and Koji World in Japan
por: Yamashita, Hideyuki
Publicado: (2021)

Comparison of Bacterial Diversity Between Two Traditional Starters and the Round-Koji-Maker Starter for Traditional Cantonese Chi-Flavor Liquor Brewing
por: Wang, Jie, et al.
Publicado: (2018)

Japanese Traditional Miso and Koji Making
por: Kusumoto, Ken-Ichi, et al.
Publicado: (2021)

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
por: Heo, Sojeong, et al.
Publicado: (2020)

Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice
por: Kim, Chang Man, et al.
Publicado: (2013)

Correction to: Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
por: Heo, Sojeong, et al.
Publicado: (2020)

Functional yeast starter cultures for cocoa fermentation
por: Díaz‐Muñoz, Cristian, et al.
Publicado: (2021)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Traditional and Latest Researches on Aspergillus oryzae and Related Koji Molds
por: Higuchi, Yujiro, et al.
Publicado: (2021)

The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts
por: Jeong, Jaehyun, et al.
Publicado: (2023)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Editorial: Role of starters on the safety of fermented food products
por: Laranjo, Marta
Publicado: (2023)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
por: Luo, Yuanli, et al.
Publicado: (2020)

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
por: Lee, Da Eun, et al.
Publicado: (2016)

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
por: Zeng, Xuefeng, et al.
Publicado: (2021)

Evaluation of Bacillus spp. as dough starters for Adhirasam - A traditional rice based fermented food of Southern India
por: Anisha, Anvar Hussain Noorul, et al.
Publicado: (2015)

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter
por: Chen, Chen, et al.
Publicado: (2021)

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
por: Byakika, Stellah, et al.
Publicado: (2020)

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
por: Li, Heng, et al.
Publicado: (2023)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture
por: de J. C. Munanga, Bettencourt, et al.
Publicado: (2016)

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
por: Bonatsou, Stamatoula, et al.
Publicado: (2017)

What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods
por: de Melo Pereira, Gilberto Vinícius, et al.
Publicado: (2022)

Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review
por: Lu, Yun, et al.
Publicado: (2022)

Effect of Rhizopus nigricans (Rhizopus stolonifera)-based novel starter culture on quality and safety attributes of doenjang, a traditional Korean soybean fermented food product
por: Shukla, Shruti, et al.
Publicado: (2020)

Safety Assessment Systems for Microbial Starters Derived from Fermented Foods
por: Heo, Sojeong, et al.
Publicado: (2022)

Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic
por: Hamajima, Hiroshi, et al.
Publicado: (2016)

Application of starter cultures to table olive fermentation: an overview on the experimental studies
por: Corsetti, Aldo, et al.
Publicado: (2012)

Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation
por: Haile, Mesfin, et al.
Publicado: (2019)

Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej
por: Fentie, Eskindir Getachew, et al.
Publicado: (2022)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
por: Gonzalez, Estefania García, et al.
Publicado: (2022)

Starter culture growth dynamics and sensory properties of fermented oat drink
por: Kütt, Mary-Liis, et al.
Publicado: (2023)

A Strategy for the Recovery of Raw Ewe’s Milk Microbiodiversity to Develop Natural Starter Cultures for Traditional Foods
por: Chessa, Luigi, et al.
Publicado: (2023)

Genomic insights into Staphylococcus equorum KS1039 as a potential starter culture for the fermentation of high-salt foods
por: Lee, Jong-Hoon, et al.
Publicado: (2018)

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques
por: Zhang, Li, et al.
Publicado: (2020)

Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic
por: Hamajima, Hiroshi, et al.
Publicado: (2016)

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China
por: He, Jianwu, et al.
Publicado: (2019)

Novel Starter Strain Enterococcus faecium DMEA09 from Traditional Korean Fermented Meju
por: Oh, Seung-Eun, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_30kshjpag2pohicrfceorcoug2