{"title":"用五味子球菌和 Pichia kudriavzevii 生产的 Kunun-zaki（一种不含酒精的小米饮料）的功能特性和抗氧化潜力","authors":"Kolawole Banwo, Omotolani Jimoh, Ayoyinka Olojede, Taiwo Ogundiran","doi":"10.1080/08905436.2024.2345775","DOIUrl":null,"url":null,"abstract":"Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, fol...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"32 1","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii\",\"authors\":\"Kolawole Banwo, Omotolani Jimoh, Ayoyinka Olojede, Taiwo Ogundiran\",\"doi\":\"10.1080/08905436.2024.2345775\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, fol...\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":\"32 1\",\"pages\":\"\"},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2024.2345775\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2024.2345775","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Functional Properties and Antioxidant Potentials of Kunun-zaki (A Non-Alcoholic Millet Beverage) Produced using Pediococcus pentosaceus and Pichia kudriavzevii
Kunun-zaki is an African fermented millet beverage, rich in lactic acid bacteria (LAB) and yeasts. The indigenous LAB and yeasts were evaluated for the in vitro production of exopolysaccharide, fol...
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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