Titratable acidity and pH measurements were made during lactic acid fermentation in reconstituted nonfat milk ranging from 9 to 20% solids. Measurements were made on the reconstituted products and also on the corresponding whey obtained therefrom. The results, which are presented in graphic form, ...
What happens during lactic acid fermentation? Lactic Acid: It is produced as a byproduct of anaerobic respiration. It is produced by anaerobic bacteria such as Lactobacillus. It is also produced by the muscles of the body if oxygen is not present in adequate quantities. ...
The 104.0 GAE (gallic acid)/100 g of total phenolic compounds, 52.4 catechin mg/100 g, 82.1 % DPPH radical scavenging capacity, and 82.1 umol trolox/g were detected from the before fermentation. After 24 h fermentation, all four factors were increased feasibly to about 20 to 50%. This ...
Then, pH, microbial growth and lactic acid production were assessed.Results and conclusion: Rice fermentation was not affected by glucose addition. For oat and wheat, addition of D-glucose increased bacterial concentration, as well as lactic acid production. In particular, the best growth was ...
The role of malolactic fermentation (MLF) in the fruity aroma of red wines was investigated by an analytical study on more than 60 volatile compounds in 48 red wines made in varied conditions and supplemented by a sensory study. Lactic acid bacteria (LAB) modify the fruity notes of red wine...
By measuring the temperature changes, the two groups before and after fermentation, crude fat, crude protein, crude fiber, crude ash, calcium, phosphorus, energy and other chicken in the fermentation process, the results show that the fresh chicken manure into lactic acid fermentation, can greatly...
The change of basic physicochemical indexes were monitored during fermentation, and the antioxidant capacity was determined by the scavenging ability against ABTS+ radical and hydroxyl radical, and its protective effect to human normal hepatocytes (WRL-68) on oxidative stress was investigated by cell ...
The results showed that the optimal fermentation process for fermented mulberry juice was 0.06% strain addition, initial pH6.1, fermentation temperature 37 ℃, and 0.09% oligofructose addition. The fermentation of lactic acid bacteria improved the functional components and antioxidant activity of fermented...
This study has been carried out to see the effect of Lactic Acid Bacteria for the production of Anti-oxidative activity through the fermentation of bovine milk. In present research antioxidant activity of milk protein hydrolysates has also been shown. We used three different cultures of Lactic ...
et al. Lactic acid fermentation is required for NLRP3 inflammasome activation. Front. Immunol. 12, 630380 (2021). Article CAS PubMed PubMed Central Google Scholar Wolf, A. J. et al. Hexokinase is an innate immune receptor for the detection of bacterial peptidoglycan. Cell 166, 624–636 ...