In 2007,approximately 3.5 million tons of cocoa beans were produced,worth approx.US$5.5 billion.Cocoa beans are the dried,fermented seeds of Theobroma cacao
Exopolysaccharides (EPSs) produced by lactic acid bacteria are important for the texture of fermented foods and have received a great deal of interest recen
In recent years,people pay much more attention to food safety issues caused by fungi and mycotoxins.A Brevibacterium linens strain,lpl-8,producing inhibitor
In this study,the acetic acid conversion rate and fermentation cycle were used as the main indices to research the tolerance of acetobacters with ethanol co
In order to investigate the influence of natural aging on flavor components in Hippophae rhamnoides L.wine,the flavor components in Hippophaerhamnoides L.ra
In this paper,effects of adding Sulfur dioxide (SO2) on pomegranate wine making were studied.For this purpose,sweet and sour pomegranate juices,with or with