Research ArticleOpen accessPhrase in the titlePreparation and Quality Analysis of Pineapple Red Orange Fresh BeerJuan Yang, Biaoshi Wang, Xiaojun Hu et al.To optimize the brewing technology of pineapple red orange fresh beer, a single-factor experimental design was used to investigate the effects of fermentation sugar content, fermentation pressure and fermentation temperature. Based on the single-factor test results, the Box-Behnken test design and response surface analysis were used to optimize the process parameters with the sensory evaluation score as the response index. … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 4 · 5 Dec 2022 · 5,368 accessesView PDFCite
Research ArticleOpen accessIn the abstractDecolorization of Six Synthetic Dyes by FungiE. Samuel Hartikainen, Otto Miettinen, Annele Hatakka, Mika A. KähkönenTo find out ability of fourteen basidiomycetes and four ascomycetes strains to grow in the presence of synthetic colour dyes and to degrade them, fungi were cultivated on the malt agar plates containing 0.5 g kg-1 dye, either Remazol Brilliant Blue R, Remazol Brilliant Yellow GL, Remazol Brilliant Orange 3 R, Reactive Blue 4, Remazol Brilliant Red F3B or Reactive … …American Journal of Environmental Sciences, Vol. 12, Issue 2 · 31 Mar 2016 · 8,978 accessesView PDFCite