Fermentation Archives - International Network for Natural Sciences

Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa) Tubers (FTT)

Nena V. Siaboc, Reylon M. Bedro

Int. J. Biosci.25( 5), 95-101, November 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.5.95-101

Key: Antibiotic Broiler Fermentation Supplement Turmeric

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Production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity

S. Jamuna Devi, L. Prince

Int. J. Biosci.23( 6), 215-223, December 2023.

DOI: http://dx.doi.org/10.12692/ijb/23.6.215-223

Key: Antimicrobial Antioxidant activity Candida albicans Fermentation Honey

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Performance of oyster Mushroom (Pleurotus sp.) using different sources of substrates

Cipriano M. Ticman JR.

Int. J. Micro. Myco.16( 2), 1-5, February 2023.

Key: Agro-wastes Aseptic technique Biological efficiency Fermentation Fruiting body Incubation Spawn running Substrates Yield

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Compositional and microbiological quality of traditional fermented dried milk “Orud/Khurud”

Syed Ubaid Ullah Shah, Syed Muhammad Qasim, Nawab Khan Panezai, Muhammad Kamran Taj, Muhammad Alam, Muhammad Yayah, Zain-Ul-Abideen, Amanullah Kakar, Umbreen Zafar

Int. J. Biosci.20( 3), 86-98, March 2022.

DOI: http://dx.doi.org/10.12692/ijb/20.3.86-98

Key: Fermentation Khurud Microbiological Orud

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Physicochemical and microbiological study of fresh cream and fermented butter (Smen) made from camel milk

Saïd Mosbah, Ghania Annou, M’hamed Bouricha, Safia Mekkaoui, Boudjenah-Haroun Saliha

Int. J. Biosci.20( 3), 52-59, March 2022.

DOI: http://dx.doi.org/10.12692/ijb/20.3.52-59

Key: Camel Milk Cream Fermentation Lactic bacteria flora Smen

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In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk

Saïd Mosbah, Mohamed Harrat, Safia Mekkaoui, Zakaria Boual, Mohamed Yousfi, Saliha Boudjenah-Haroun

Int. J. Biosci.19( 4), 84-94, October 2021.

DOI: http://dx.doi.org/10.12692/ijb/19.4.84-94

Key: Biological activities Camel Milk Fermentation Proteolysis

Details

Microbes associated with fermentation of home-made cereal based beverages in Tanzania

M.C. Setta, E.R. Mbega

Int. J. Biosci.16( 5), 178-189, May 2020.

DOI: http://dx.doi.org/10.12692/ijb/16.5.178-189

Key: Candida Cereal-based beverage Fermentation Lactic acid bacteria Probiotics

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Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria

Diarra Compaore-Sereme, Fidèle Wend-bénédoTapsoba, Rossana Coda, Ndegwa Henry Maina, Donatien Kaboré, Mamoudou Hama Dicko, Hagrétou Sawadogo-Lingani

Int. J. Biosci.16( 3), 384-401, March 2020.

DOI: http://dx.doi.org/10.12692/ijb/16.3.384-401

Key: Burkina Faso Exopolysaccharides Fermentation Lactic acid bacteria Massa Millet dough

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Comparative physico-chemical study of fermented and unfermented cocoa beans from Côte d’Ivoire

Patricia Amenan Kouadio, Barthélemy Koffi Attioua, Faustin Aka Kabran, Brise Amian Kassi, Rosmonde Affoué Yao, Herman Kouamé Yeboue, Marcel N’dri Kasse, Ernest Kouakou Amoikon

Int. J. Biosci.16( 1), 355-362, January 2020.

DOI: http://dx.doi.org/10.12692/ijb/16.1.355-362

Key: Cocoa almond Fermentation Nutrition

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Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

Ghulam Mustafa, Muhammad Umair Arshad, Farhan Saeed, Muhammad Afzaal, Muhammad Asif Khan, Haroon Munir

Int. J. Biosci.15( 4), 213-222, October 2019.

DOI: http://dx.doi.org/10.12692/ijb/15.4.213-222

Key: Bioactive components Bran Bread Cereals Fermentation

Details

Fermentation

Sensory Attributes of Broiler Meat with Dietary Supplementation of Fermented Turmeric (Curcuma longa) Tubers (FTT)

Production of herbal fermented honey using isolated Candida sp. and analysis of antimicrobial and antioxidant activity

Performance of oyster Mushroom (Pleurotus sp.) using different sources of substrates

Compositional and microbiological quality of traditional fermented dried milk “Orud/Khurud”

Physicochemical and microbiological study of fresh cream and fermented butter (Smen) made from camel milk

In vitro antioxidant and anti-inflammatory activities of whey proteins extracted from fermented camel milk

Microbes associated with fermentation of home-made cereal based beverages in Tanzania

Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria

Comparative physico-chemical study of fermented and unfermented cocoa beans from Côte d’Ivoire

Exploring the functional and physiochemical properties of bread enriched with fermented cereals bran

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