FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2985062439> ?p ?o ?g. }

• W2985062439 endingPage "227" @default.
• W2985062439 startingPage "220" @default.
• W2985062439 abstract "This study was conducted to analyze the effect of milk types on the attributes of the glutinous rice wine-fermented yogurt-like product named Kouwan Lao (KWL). Four types of raw milks were used in this study, including high temperature, long time (HTLT: H milk), HTLT milk supplemented with 3% skim milk powder (S milk), pasteurized milk (P milk), and ultra-high temperature milk (U milk). Microbiological compositions of the fermented glutinous rice and KWL at different stages were analyzed using PCR-denaturing gradient gel electrophoresis and gene sequencing based on 16S rRNA and 26S rRNA. The physicochemical properties of KWL samples were determined, and textural properties of those were analyzed using a texture analyzer (Jiawei Innovation and Technology Co. Ltd., Zhejiang Province, China). The microstructure of KWL samples was observed using scanning electron microscopy. The results showed that the milk types had significant influences on the bacterial composition of KWL. In the curdling process, the predominant bacteria of H, S, P, and U KWL samples were Lactobacillus brevis, Janthinobacterium sp., Lactobacillus casei, and Streptococcus agalactiae, respectively. In the ripening process, the main strains in H KWL were Enterococcus faecium and Pediococcus pentosaceus. Lactobacillus casei and Lactobacillus paracasei were the dominant bacteria of U KWL. Lactobacillus casei was the main strain of P KWL, and no bacteria were detected in S KWL. Saccharomyces cerevisiae was the dominant fungus of KWL, and no significant effect of milk types on fungal composition of KWL was found. The results of physicochemical properties showed that significant differences in protein contents were found in the KWL samples, and P KWL had the highest protein content. The fat content of U KWL was significantly higher than that of samples from the other 3 groups. The U KWL and P KWL showed lower moisture than that of the other 2 KWL samples. In addition, no significant difference in pH value was found in all samples. The results of texture analysis and microstructure showed that compared with other 3 types of KWL samples, the related mass parameters of U KWL were more advantageous and improved significantly with the increase of the heat treatment temperature of raw milk and the addition of skim milk powder. Our findings revealed the effects of milk types on microbial composition, physicochemical properties, textural properties, and microstructure of KWL, and provided a basic theory for the optimization and industrial production of KWL." @default.
• W2985062439 created "2019-11-22" @default.
• W2985062439 creator A5010299182 @default.
• W2985062439 creator A5015167931 @default.
• W2985062439 creator A5016437778 @default.
• W2985062439 creator A5030450997 @default.
• W2985062439 creator A5078804921 @default.
• W2985062439 creator A5082926705 @default.
• W2985062439 creator A5085532203 @default.
• W2985062439 date "2020-01-01" @default.
• W2985062439 modified "2023-10-11" @default.
• W2985062439 title "Effect of milk types on the attributes of a glutinous rice wine-fermented yogurt-like product" @default.
• W2985062439 cites W1598574080 @default.
• W2985062439 cites W1687471971 @default.
• W2985062439 cites W1975587955 @default.
• W2985062439 cites W1979094011 @default.
• W2985062439 cites W1984131732 @default.
• W2985062439 cites W1984187977 @default.
• W2985062439 cites W1999948382 @default.
• W2985062439 cites W2006915114 @default.
• W2985062439 cites W2010637241 @default.
• W2985062439 cites W2028509093 @default.
• W2985062439 cites W2031327087 @default.
• W2985062439 cites W2043665349 @default.
• W2985062439 cites W2046644734 @default.
• W2985062439 cites W2051615163 @default.
• W2985062439 cites W2052001988 @default.
• W2985062439 cites W2052436133 @default.
• W2985062439 cites W2057811922 @default.
• W2985062439 cites W2103800036 @default.
• W2985062439 cites W2111858111 @default.
• W2985062439 cites W2127192027 @default.
• W2985062439 cites W2165369695 @default.
• W2985062439 cites W2166447621 @default.
• W2985062439 cites W2191712452 @default.
• W2985062439 cites W2398621445 @default.
• W2985062439 cites W2492959925 @default.
• W2985062439 cites W2509968646 @default.
• W2985062439 cites W2519991428 @default.
• W2985062439 cites W2562014374 @default.
• W2985062439 cites W2571872973 @default.
• W2985062439 cites W2624452844 @default.
• W2985062439 cites W2747502754 @default.
• W2985062439 cites W2910447849 @default.
• W2985062439 cites W2912186961 @default.
• W2985062439 doi "https://doi.org/10.3168/jds.2019-17091" @default.
• W2985062439 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/31704015" @default.
• W2985062439 hasPublicationYear "2020" @default.
• W2985062439 type Work @default.
• W2985062439 sameAs 2985062439 @default.
• W2985062439 citedByCount "3" @default.
• W2985062439 countsByYear W29850624392022 @default.
• W2985062439 countsByYear W29850624392023 @default.
• W2985062439 crossrefType "journal-article" @default.
• W2985062439 hasAuthorship W2985062439A5010299182 @default.
• W2985062439 hasAuthorship W2985062439A5015167931 @default.
• W2985062439 hasAuthorship W2985062439A5016437778 @default.
• W2985062439 hasAuthorship W2985062439A5030450997 @default.
• W2985062439 hasAuthorship W2985062439A5078804921 @default.
• W2985062439 hasAuthorship W2985062439A5082926705 @default.
• W2985062439 hasAuthorship W2985062439A5085532203 @default.
• W2985062439 hasBestOaLocation W29850624391 @default.
• W2985062439 hasConcept C100544194 @default.
• W2985062439 hasConcept C185592680 @default.
• W2985062439 hasConcept C2776662696 @default.
• W2985062439 hasConcept C2777388531 @default.
• W2985062439 hasConcept C2779433226 @default.
• W2985062439 hasConcept C2780206646 @default.
• W2985062439 hasConcept C31903555 @default.
• W2985062439 hasConcept C86803240 @default.
• W2985062439 hasConcept C89423630 @default.
• W2985062439 hasConceptScore W2985062439C100544194 @default.
• W2985062439 hasConceptScore W2985062439C185592680 @default.
• W2985062439 hasConceptScore W2985062439C2776662696 @default.
• W2985062439 hasConceptScore W2985062439C2777388531 @default.
• W2985062439 hasConceptScore W2985062439C2779433226 @default.
• W2985062439 hasConceptScore W2985062439C2780206646 @default.
• W2985062439 hasConceptScore W2985062439C31903555 @default.
• W2985062439 hasConceptScore W2985062439C86803240 @default.
• W2985062439 hasConceptScore W2985062439C89423630 @default.
• W2985062439 hasIssue "1" @default.
• W2985062439 hasLocation W29850624391 @default.
• W2985062439 hasLocation W29850624392 @default.
• W2985062439 hasOpenAccess W2985062439 @default.
• W2985062439 hasPrimaryLocation W29850624391 @default.
• W2985062439 hasRelatedWork W2069606625 @default.
• W2985062439 hasRelatedWork W2248287993 @default.
• W2985062439 hasRelatedWork W2362261588 @default.
• W2985062439 hasRelatedWork W2365162182 @default.
• W2985062439 hasRelatedWork W2512688349 @default.
• W2985062439 hasRelatedWork W2612187335 @default.
• W2985062439 hasRelatedWork W2793216951 @default.
• W2985062439 hasRelatedWork W2980937443 @default.
• W2985062439 hasRelatedWork W3015680584 @default.
• W2985062439 hasRelatedWork W3117849527 @default.
• W2985062439 hasVolume "103" @default.
• W2985062439 isParatext "false" @default.
• W2985062439 isRetracted "false" @default.

• next