VMA carried out microbiological and fermentation experiments and helped to write the manuscript.
In microbiological research and industrial fermentation applications, the discovery metabolmics is used in metabolic flux analysis, gene function elucidation, enzyme function analysis and fermentation optimization (Gao and Xu, 2015).
Lactic acid bacteria, including probiotic strains, are main agents of meat fermentation improving microbiological, sensory, and physicochemical quality of the final product [ 7, 26].
At the present time, fermentation using microbiological processes is widely applied to commercially produce riboflavin [ 4, 5] and genetically modified (GM) Bacillus (B).
In the 1860s the French chemist Louis Pasteur, through his investigations of fermentation, established many of the microbiological practices still used in brewing.
This mixture (sludge) contained the complete microbiological community existing in an industrial ethanol fermentation plant: mainly yeast, lactic acid bacteria and acetic acid bacteria.
This could be more useful to understand the fermentation starting strain and the final microbiological properties of fermentation products.
Thus, this study was performed to characterize maize bran, at microbiological and chemical level during a sourdough like fermentation process.
In this research, a polyphasic approach has been carried out to characterize maize bran at microbiological and chemical level during a sourdough like fermentation process, in order to enhance its technological and nutritional properties.
The changes in protein patterns and phytic acid content during tarhana fermentation were monitored in addition to the microbiological and other chemical characteristics.
An alternative method to prevent microbiological problems occurring during cheese manufacture, such as late fermentation by spores from Clostridium tyrobutyricum, is to apply heat treatment of cheese milk.
