Research progress in the application of lactic acid bacteria in fermented food

Lactic acid bacteria (LAB) is a general term for a class of gram-positive bacilli or cocci, non-spore forming, inactive, catalase negative bacteria that produce more than 50% lactic acid for glucose fermentation. Lactic acid bacteria is a very important p

2024-02-22

Functional characteristics of gluten

The unique amino acid composition of gliadin and glutenin endows wheat protein with the characteristics of viscoelastic network structure, which is unmatched by other protein. When water molecules interact with hydrophilic groups of protein, it will form

2024-01-24

Application of gluten in food industry

The mass fraction of gluten protein is 70%-80%, which is composed of various amino acids, with high contents of minerals such as calcium, phosphorus, iron,etc. It is the nutritious and inexpensive plant protein source. When gluten absorbs water, it forms

2024-01-24

Application of enzymes in dairy industry

The world's cheese production consumes more than 100 million tons of milk, accounting for 1/4 of the total milk production. The first step of cheese production is to ferment milk into yoghurt with lactic acid bacteria, and then add rennet hydrolysis κ- Ca

2023-12-27

The application of enzymes in food preservation

Enzymatic preservation technology is a technology that utilizes the efficient and specific catalytic action of enzymes to prevent, reduce, or eliminate the adverse effects of various external factors on food production, achieve the preservation of excelle

2023-12-27

Influence and control of foam on fermentation

In the process of deep cultivation of microorganisms, the large amount of sterile air must be injected. Due to the presence of sugar, protein and metabolite bacteria and other stable foam substances in the medium, the cultivation solution will produce foa

2023-11-24

Influence and control of pH on fermentation

The pH value of culture medium during fermentation is a comprehensive index of microbial metabolic activity under certain environmental conditions, and it is an important fermentation parameter. It has a great influence on the growth of bacteria and the a

2023-11-24

Discussion of Isomerization on Mother Liquor of Dextrose Monohydrate Production

At present, the relatively advanced control technology and catalytic enzyme with good performance in China, the glucose content in the saccharification solution under production conditions is about 96.5%. About 3% of polysaccharide in saccharification liq

2023-10-23

Factors Affecting the Efficient Catalysis of Enzymes

The rate of enzymatic reaction is proportional to the concentration of enzyme molecules. When the concentration of substrate molecules is high enough, the more enzyme molecules, the faster the substrate transformation rate. But in fact, when the enzyme co

2023-10-23

Mother liquor produced in Dextrose Monohydrate Plant

The main component of crystallized glucose mother liquor is glucose, and its content is 68-75%. Most of the rest are maltopolysaccharides. Dextrose monohydrate mother liquor produces glucose syrup or other products through modern separation technology. In

2023-09-27