4 articles for “Microbial Fermentation Component”

Set a search alert

Research ArticleOpen accessIn the keywordsIn vitro Antioxidant and Cytoprotective Potentials of Postbiotic ProbioMETA G55Xinyi Song, Ga Yeon Kim, Young Ki Lee, Jae Kyung KimStudies have demonstrated the favorable beneficial impact of probiotic metabolites on the skin. However, the use of postbiotics for skincare is a relatively new field despite their high safety and stability, which guarantee a longer shelf life. The postbiotic ProbioMETA G55(G55) is a skincare raw material, but none of the studies have evaluated the antioxidant capacity of G55 in skin … …American Journal of Biochemistry and Biotechnology, Vol. 19, Issue 3 · 7 Aug 2023 · 4,953 accessesView PDF Cite

Review ArticleOpen accessIn the abstractComparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiaeRongbin Li, Xu Shi, Yaqiong Liu et al.This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that 227 bacterial genera and 20 fungi genera were shared in all samples, consisting of Saccharomyces, … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 24 Dec 2021 · 5,997 accessesView PDF Cite

Research ArticleOpen accessIn the abstractInfluence of Microbial Inoculants on Feeding Value of Spent Lentinula edodes SubstrateYunfu Gu, Min Yi, Jianzhou Chen, Xiaoping ZhangSawdust-based Spent Lentinula Edodes Substrate (SLES) is an important agricultural waste resource for its’ huge production amount, on the other hand, it is hard to recycling because of the low digestibility. For the purpose of recycling the SLES, a study was conducted to improve the feeding values of SLES via microbial inoculation. The SLES was ensiled with 0.5% (v/w) Lactic … …American Journal of Agricultural and Biological Sciences, Vol. 7, Issue 4 · 20 Sep 2012 · 7,911 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDF Cite