Microbiota stratification and succession of amylase‐producing Bacillus in traditional Chinese Jiuqu (fermentation starters)

2020 ◽  
Vol 100 (8) ◽  
pp. 3544-3553 ◽  
Author(s):  
Zong‐Min Wang ◽  
Cheng‐Tao Wang ◽  
Cai‐Hong Shen ◽  
Song‐Tao Wang ◽  
Jie‐Qi Mao ◽  
...  
Keyword(s):  
Fermentation Starters

Quality indicators of the spontaneous fermentation starters of cereals flour during the lower-temperature conservation process

2018 ◽  
Vol 6 (11) ◽  
pp. 116-122
Author(s):  
Larysa Mikhonik ◽  
◽  
Inna Getman ◽  
Natalia Bela ◽  
Halyna Bogdan ◽  
...  
Keyword(s):  
Quality Indicators ◽  
Spontaneous Fermentation ◽  
Lower Temperature ◽  
Fermentation Starters

Volatile Compounds in Takju (Rice Wine) using Different Types of Fermentation Starters

2014 ◽  
Vol 18 (4) ◽  
pp. 348-354 ◽  
Author(s):  
Sul-mee Lee ◽  
◽  
Hye-Young Han ◽  
Seung-Joo Lee
Keyword(s):  
Volatile Compounds ◽  
Rice Wine ◽  
Different Types ◽  
Fermentation Starters

Natural Occurrence of Aflatoxigenic Aspergillus Species and Aflatoxins in Traditional Korean Fermentation Starters, Meju and Nuruk

2020 ◽  
Vol 35 (5) ◽  
pp. 438-446
Author(s):  
So Young Woo ◽  
Sang Yoo Lee ◽  
Fei Tian ◽  
A-Yeong Jeong ◽  
Cha Nee Yoo ◽  
...  
Keyword(s):  
Natural Occurrence ◽  
Fermentation Starters

scholarly journals Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)

LWT ◽  
2007 ◽  
Vol 40 (1) ◽  
pp. 130-135 ◽  
Author(s):  
N.T.P. Dung ◽  
F.M. Rombouts ◽  
M.J.R. Nout
Keyword(s):  
Wine Fermentation ◽  
Rice Wine ◽  
Fermentation Starters

scholarly journals Development of a Flow Cytometric Method To Analyze Subpopulations of Bacteria in Probiotic Products and Dairy Starters

2002 ◽  
Vol 68 (6) ◽  
pp. 2934-2942 ◽  
Author(s):  
Christine J. Bunthof ◽  
Tjakko Abee
Keyword(s):  
Signal To Noise Ratio ◽  
Intact Cells ◽  
Permeabilized Cells ◽  
Flow Cytometric Method ◽  
Cell Counts ◽  
Plate Counts ◽  
Different Populations ◽  
Fcm Analysis ◽  
Dairy Fermentation ◽  
Fermentation Starters

ABSTRACT Flow cytometry (FCM) is a rapid and sensitive technique that can determine cell numbers and measure various physiological characteristics of individual cells by using appropriate fluorescent probes. Previously, we developed an FCM assay with the viability probes carboxyfluorescein diacetate (cFDA) and TOTO-1 {1′-(4,4,7,7-tetramethyl-4,7-diazaundecamethylene)-bis-4-[3-methyl-2,3dihydro(benzo-1,3-oxazole)-2-methylidene]-1-(3′-trimethylammoniumpropyl)-pyridinium tetraiodide} for (stressed) lactic acid bacteria (C. J. Bunthof, K. Bloemen, P. Breeuwer, F. M. Rombouts, and T. Abee, Appl. Environ. Microbiol. 67:2326-2335, 2001). cFDA stains intact cells with enzymatic activity, and TOTO-1 stains membrane-permeabilized cells. Here we used this assay to study the viability of bacterial suspensions in milk, dairy fermentation starters, and probiotic products. To facilitate FCM analysis of bacteria in milk, a commercially available milk-clearing solution was used. The procedure was optimized to increase the signal-to-noise ratio. FCM enumerations were accurate down to a concentration of 105 cells ml−1. The level of retrieval of Lactobacillus plantarum WCFS 1 suspended in milk was high, and viability was not affected by the procedure. The plate counts for cleared samples of untreated cell suspensions were nearly as high as the total FCM counts, and the correlation was strong (r > 0.99). In dairy fermentation starters and in probiotic products the FCM total cell counts were substantially higher than the numbers of CFU. Three functional populations could be distinguished: culturable cells, cells that are intact and metabolically active but not culturable, and permeabilized cells. The proportions of the populations differed in the products tested. This FCM method provides tools to assess the functionality of different populations in fermentation starters and probiotic products.

scholarly journals Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

2015 ◽  
Vol 121 (4) ◽  
pp. 620-627 ◽  
Author(s):  
Min Gou ◽  
HuiZhong Wang ◽  
HuaWei Yuan ◽  
WenXue Zhang ◽  
YueQin Tang ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chinese Liquor ◽  
Fermentation Starters
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