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1 Αυγ 2021 · Studies show that fermentation temperature may affect yogurt quality by affecting microbial growth and that the culture temperature during production has a significant impact on the physical properties of the final product (Wu, Li, Li, Bhandari, & Yang, 2009).
- A Metabolomics Study
In this study, we evaluated the effects of different...
- A Metabolomics Study
1 Μαΐ 2021 · The nutritional quality (free amino acids, fatty acids), physicochemical properties (chromaticity, water holding capacity), texture and flavor of yogurt samples were significantly changed under...
1 Αυγ 2021 · In this study, we evaluated the effects of different fermentation temperatures on the quality of yogurt and metabolites. Five different temperatures were used to ferment yogurt samples, and its nutritional, physical, chemical, organizational, structural, and flavor aspects were evaluated.
For these reasons, the industry of fermentative processes has promoted the creation and the use of reliable starter culture: the capability of providing safe and predictable results with a broadened variety of food ingredients is the key of the success in this multifaceted sector (Leroy et al. 2006). re managed by means of the corre. ermented pro.
6) Store fermenting vegetables in a sealed container at 70 to 75°F, which is the optimum temperature for the fermenting microorganisms. Try not to disturb the vegetables during fermentation to reduce the amount of oxygen reaching the vegetables so that mold doesn’t develop.
fermented foods (Finkel, 2021). From creating sourdough starters, to fermenting tea for kombucha, at-home fermentations have become a popular hobby. The goal of this fact sheet is to outline general safety practices for the preparation and consumption of fermented foods and beverages. What is Fermentation?
students understand the concept of food fermentation and its process control. Yogurt is well known as a type of fermented milk that contains lactic acid–producing bacteria (LAB) and provides nutritional benefits for human health in improving gastroin-testinal function and increasing longevity (1, 2). Certain LAB
