COFERMENTATION

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Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination被引量：1
《Food Bioscience》2023年第3期1249-1257,共9页Minyi Li Junwei Qin Bin Zhong Fangrun Hao Zhenqiang Wu 
supported by State Key Laboratory of Applied Microbiology Southern China(Grant No.SKLAM003-2021).
The high acidity and poor taste of some citrus juice(CJ)affect its application value.In this study,a Hanseniaspora pseudoguilliermondii B4 was isolated and identified from lemon which could effectively degrade organic...
关键词：Citrus juice Hanseniaspora pseudoguilliermondii DEACIDIFICATION Antioxidant activity Volatile flavor profiles 
Co-fermentation of waste activated sludge with food waste for short-chain fatty acids production:effect of pH at ambient temperature被引量：9
《Frontiers of Environmental Science & Engineering》2011年第4期623-632,共10页Leiyu FENG Yuanyuan YAN Yinguang CHEN 
This work was financially supported by the Foundation of State Key Laboratory of Pollution Control and Resources Reuse(Tongji University)(Nos.PCRRK09002 and PCRRY10001);China Postdoctoral Science Foundation(Nos.20100470730 and 20100480622);Tianjin Key Laboratory of Aquatic Science and Technology(Nos.TJKLAST-2011-03 and TJKLAST-2011-04)。
Effect of pH ranging from 4.0 to 11.0 on cofermentation of waste activated sludge(WAS)with food waste for short-chain fatty acids(SCFAs)production at ambient temperature was investigated in this study.Experimental res...
关键词：waste activated sludge(WAS) food waste COFERMENTATION short-chain fatty acids(SCFAs) PH synergistic effect 
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