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

scholarly journals Characteristics of microbial community and aroma compounds in traditional fermentation of Pixian broad bean paste as compared to industrial fermentation

2017 ◽  
Vol 20 (sup3) ◽  
pp. S2520-S2531 ◽  
Author(s):  
Xiyang Li ◽  
Changsong Zhao ◽  
Chao Zheng ◽  
Jian Liu ◽  
Viet Ha Vu ◽  
...  
Keyword(s):  
Microbial Community ◽  
Broad Bean ◽  
Aroma Compounds ◽  
Industrial Fermentation ◽  
Traditional Fermentation

scholarly journals Microbial Diversity Associated with Gwell, a Traditional French Mesophilic Fermented Milk Inoculated with a Natural Starter

2020 ◽  
Vol 8 (7) ◽  
pp. 982
Author(s):  
Lucas von Gastrow ◽  
Marie-Noëlle Madec ◽  
Victoria Chuat ◽  
Stanislas Lubac ◽  
Clémence Morinière ◽  
...  
Keyword(s):  
Microbial Community ◽  
Fermentation Process ◽  
Fermented Milk ◽  
Geotrichum Candidum ◽  
Microbial Composition ◽  
Streptococcus Species ◽  
Culture Independent ◽  
History Of ◽  
Points Of View ◽  
Culture Dependent

Gwell is a traditional mesophilic fermented milk from the Brittany region of France. The fermentation process is based on a back-slopping method. The starter is made from a portion of the previous Gwell production, so that Gwell is both the starter and final product for consumption. In a participatory research framework involving 13 producers, Gwell was characterized from both the sensory and microbial points of view and was defined by its tangy taste and smooth and dense texture. The microbial community of typical Gwell samples was studied using both culture-dependent and culture-independent approaches. Lactococcus lactis was systematically identified in Gwell, being represented by both subspecies cremoris and lactis biovar diacetylactis which were always associated. Geotrichum candidum was also found in all the samples. The microbial composition was confirmed by 16S and ITS2 metabarcoding analysis. We were able to reconstruct the history of Gwell exchanges between producers, and thus obtained the genealogy of the samples we analyzed. The samples clustered in two groups which were also differentiated by their microbial composition, and notably by the presence or absence of yeasts identified as Kazachstania servazii and Streptococcus species.

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.

Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing

2013 ◽  
Vol 93 (12) ◽  
pp. 3121-3125 ◽  
Author(s):  
Guangfa Xie ◽  
Lan Wang ◽  
Qikang Gao ◽  
Wenjing Yu ◽  
Xutao Hong ◽  
...  
Keyword(s):  
Community Structure ◽  
Microbial Community ◽  
Microbial Community Structure ◽  
Fermentation Process ◽  
Metagenomic Sequencing ◽  
Rice Wine

scholarly journals The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Qing Ren ◽  
Leping Sun ◽  
Huijun Wu ◽  
Yousheng Wang ◽  
Zhiwei Wang ◽  
...  
Keyword(s):  
Microbial Community ◽  
Fermentation Process ◽  
Rice Wine ◽  
Fagopyrum Tataricum ◽  
Chinese Rice Wine ◽  
Flavor Compound

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
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