Physiochemical property changes and mineral element migration behavior of bamboo shoots during traditional fermentation process

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Hai Chi ◽  
Wangwei Lu ◽  
Guoqin Liu ◽  
Yuyue Qin
Keyword(s):  
Fermentation Process ◽  
Migration Behavior ◽  
Mineral Element ◽  
Physiochemical Property ◽  
Bamboo Shoots ◽  
Element Migration ◽  
Property Changes ◽  
Traditional Fermentation

scholarly journals Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

2020 ◽  
Vol 2020 ◽  
pp. 1-8 ◽  
Author(s):  
Bikila Wedajo Lemi
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Scientific Work ◽  
Starter Cultures ◽  
Natural Fermentation ◽  
Fermented Beverages ◽  
Fermented Beverage ◽  
Work Done ◽  
Traditional Fermentation ◽  
Household Processing

Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

Batch-batch stable microbial community in the traditional fermentation process of huyumei broad bean pastes

2017 ◽  
Vol 65 (3) ◽  
pp. 226-233 ◽  
Author(s):  
Linjiang Zhu ◽  
Zihao Fan ◽  
Hui Kuai ◽  
Qi Li
Keyword(s):  
Microbial Community ◽  
Fermentation Process ◽  
Broad Bean ◽  
Traditional Fermentation

Characterisation and in vitro cytotoxicity of toxic and degradation compounds in bamboo shoots ( Dendrocalamus Sinicus ) during traditional fermentation

2020 ◽  
Author(s):  
Junjie Yi ◽  
Meiqi Li ◽  
Meilian Yang ◽  
Shengbao Cai ◽  
Tianrui Zhao ◽  
...  
Keyword(s):  
In Vitro Cytotoxicity ◽  
Bamboo Shoots ◽  
Traditional Fermentation

Electrolytic Properties and Element Migration Behavior of Fe-TiB2 Composite Cathode

2019 ◽  
pp. 1329-1334
Author(s):  
Yudong Liang ◽  
Lijun Wang ◽  
Dengpeng Chai ◽  
Shengzhong Bao ◽  
Tingting Niu ◽  
...  
Keyword(s):  
Composite Cathode ◽  
Migration Behavior ◽  
Electrolytic Properties ◽  
Element Migration

AMINO ACID CHANGES IN THE KOREAN TRADITIONAL FERMENTATION PROCESS FOR BLUE MUSSEL, MYTILUS EDULIS

2005 ◽  
Vol 29 (1) ◽  
pp. 108-116 ◽  
Author(s):  
PYO-JAM PARK ◽  
JAE-YOUNG JE ◽  
SE-KWON KIM
Keyword(s):  
Amino Acid ◽  
Mytilus Edulis ◽  
Fermentation Process ◽  
Blue Mussel ◽  
Traditional Fermentation

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

Metagenomic and chemical analysis of Tarhana during traditional fermentation process

2021 ◽  
Vol 39 ◽  
pp. 100824
Author(s):  
Ali Soyuçok ◽  
Mediha Nur Zafer Yurt ◽  
Osman Altunbas ◽  
Veli Cengiz Ozalp ◽  
Mert Sudagidan
Keyword(s):  
Chemical Analysis ◽  
Fermentation Process ◽  
Traditional Fermentation

Author response for "Characterization and in vitro Cytotoxicity of Toxic and Degradation Compounds in Bamboo Shoots ( Dendrocalamus Sinicus ) During Traditional Fermentation"

2020 ◽  
Author(s):  
Junjie Yi ◽  
Meiqi Li ◽  
Meilian Yang ◽  
Shengbao Cai ◽  
Tianrui Zhao ◽  
...  
Keyword(s):  
Author Response ◽  
Bamboo Shoots ◽  
Traditional Fermentation
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