While exploring the International Culture Month Impression of China -- A Bite of Xi 'an, we introduced many Xi 'an popular food, such as rou jia mo, saozi noodles, biangbiang noodles, mutton bread in the soup... In Xi 'an there are many kinds...
of CGMCC No.2074, and a process for using the bacterial strain to ferment and transform Compound K in glycol group in various notoginsenosides so as to prepare 20-O-beta-D-glucopyranoside-20 (S)-protopanaxadiol. The culture media are Gause's no.1, ISP2, corroding acid (HSG culture ...
yet the ethnic mix did not greatly change the language or food culture, and it has been passed down for thousands of years with its unique language and food. Korean language and food culture were very different from neighboring China. Koreans spoke a Trans-Eurasian language (Ural-Altaic) ...
happiest at ~70ºF in a moderately alcoholic environment, Kveik ferments at extremely high temperatures (up to about 110ºF) and significantly higher alcohol concentrations. Where other yeasts would produce odd flavors or die, it’s under these conditions that Kveik...
Eventually, our shared culture and popular collective “wisdom” will shift. In the meantime, accepting new information on oxalates may require uncommon bravery. It’s much easier to imagine that mom is a special case. Her ideas that the children are also at risk can’t be true. Preserve ...
(League Photographer) is a James Beard Award-winning photographer who has been covering food, hospitality, and the people and places that define our culture for more than 15 years. He’s shot many League trips for us, includingAngola,the Western Cape,Puglia, andPiedmont. Clay’s work has ...
FRUCTOSEGLUCOSEThe aim of the study was to evaluate in what manner rumen bacterium Pseudobutyrivibrio ruminis strain k3 uses and ferments timothy grass fructan, inulin, inulooligosaccharides, sucrose, fructose and glucose. The highest concentration of bacterial population ...