[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Korhola et al., 2014 - Google Patents

Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods

Korhola et al., 2014

Document ID
1079245456490336427
Author
Korhola M
Hakonen R
Juuti K
Edelmann M
Kariluoto S
Nyström L
Sontag‐Strohm T
Piironen V
Publication year
Publication venue
Journal of applied microbiology

External Links

Snippet

Aims The focus of the research was to identify yeasts from barley kernels in order to study their folate production capability while maintaining high viscosity caused by soluble fibres in oat bran fermentation. Methods and Results The 65 isolated yeasts were characterized by …
Continue reading at academic.oup.com (other versions)

Classifications

    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12RPROCESSES USING MICRO-ORGANISMS
    • C12R1/00Processes using micro-organisms
    • C12R1/645Processes using micro-organisms using fungi
    • C12R1/80Pencillium
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00Micro-organisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving micro-organisms or compositions thereof; Processes of preparing or isolating a composition containing a micro-organism; Culture media therefor
    • C12N1/14Fungi Culture media therefor
    • C12N1/16Yeasts; Culture media therefor
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12NMICRO-ORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICRO-ORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14Hydrolases (3)
    • C12N9/24Hydrolases (3) acting on glycosyl compounds (3.2)

Similar Documents

Publication Publication Date Title
Korhola et al. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods
Menezes et al. Probiotic potential, antioxidant activity, and phytase production of indigenous yeasts isolated from indigenous fermented foods
Ogunremi et al. Probiotic potentials of yeasts isolated from some cereal‐based Nigerian traditional fermented food products
Johansen et al. Occurrence and importance of yeasts in indigenous fermented food and beverages produced in sub-Saharan Africa
Qvirist et al. Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan
Palla et al. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters
Kariluoto et al. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs
Carrizo et al. Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins
Corsetti et al. Characterization of bacteriocin‐like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity
Ramos et al. Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods
Siragusa et al. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters
Fleet Yeasts in foods and beverages: impact on product quality and safety
Settanni et al. Evolution of fermenting microbiota in tarhana produced under controlled technological conditions
Foschino et al. Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products
da CP Miguel et al. Profile of microbial communities present in tibico (sugary kefir) grains from different Brazilian States
Barrios-Roblero et al. Antifungal lactic acid bacteria isolated from fermented beverages with activity against Colletotrichum gloeosporioides
Latorre-García et al. Taxonomical classification of yeasts isolated from kefir based on the sequence of their ribosomal RNA genes
Tadesse et al. Isolation and molecular identification of lactic acid bacteria using 16s rRNA genes from fermented Teff (Eragrostis tef (Zucc.)) dough
Bonatsou et al. Evolution of yeast consortia during the fermentation of Kalamata natural black olives upon two initial acidification treatments
Mendoza et al. Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches
Charalampopoulos et al. Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage
Carvalho et al. Occurrence of mycotoxins and yeasts and moulds identification in corn silages in tropical climate
Boyaci‐Gunduz et al. Predominant yeasts in the sourdoughs collected from some parts of Turkey
Qin et al. Microbial diversity and biochemical analysis of Suanzhou: a traditional Chinese fermented cereal gruel
Caputo et al. Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions