Keyword

fermentation temperature

Description: The temperature maintained during fermentation, a process condition influencing microbial activity, reaction rates, and product characteristics.

Primary topic: Fermentation and Sensory Analysis (25%)

OpenAlex ID: keywords/fermentation-temperature

The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

2004 · Rosane F. Schwan, Alan E. Wheals · Critical Reviews in Food Science and Nutrition · 740

A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines

2005 · Karna L. Sacchi, Linda F. Bisson, et al. · American Journal of Enology and Viticulture · 557

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Parameters Affecting Ethyl Ester Production bySaccharomyces cerevisiaeduring Fermentation

2007 · S. M. G. Saerens, F. Delvaux, et al. · Applied and Environmental Microbiology · 498

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

2012 · Mirko Gobbi, Francesca Comitini, et al. · Food Microbiology · 405

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

2003 · M Torija · International Journal of Food Microbiology · 356

Yeast flocculation: what brewers should know

2003 · K. J. Verstrepen, G. Derdelinckx, et al. · Applied Microbiology and Biotechnology · 345

Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy

2003 · D Cozzolino, M.J Kwiatkowski, et al. · Analytica Chimica Acta · 330

Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations

2002 · David A. Mills, Eric A. Johannsen, et al. · Applied and Environmental Microbiology · 261

Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu

2017 · Chen Xiao, Zhen-Ming Lu, et al. · Applied and Environmental Microbiology · 258

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties

2017 · Katarzyna Neffe-Skocińska, Barbara Sionek, et al. · CyTA - Journal of Food · 255

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Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation

2010 · Haixing Li, Ting Qiu, et al. · Microbial Cell Factories · 242

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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

2007 · Gemma Beltran, Maite Novo, et al. · International Journal of Food Microbiology · 233

Optimization of sourdough process for improved sensory profile and texture of wheat bread

2005 · K. Katina, R.-L. Heiniö, et al. · LWT · 231

Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

2009 · Ja Young Kim, Moo Young Lee, et al. · International Journal of Food Microbiology · 230

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

2018 · Francesca De Filippis, Antonio Dario Troise, et al. · Food Microbiology · 227

Microbial population dynamics of kimchi, a fermented cabbage product

2006 · Jinhee Cho, Dongyun Lee, et al. · FEMS Microbiology Letters · 224

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Analysis of kimchi microflora using denaturing gradient gel electrophoresis

2005 · Jung-Sook Lee, Gun-Young Heo, et al. · International Journal of Food Microbiology · 221

The cause of "acid-crash" and "acidogenic fermentations" during the batch acetone-butanol-ethanol (ABE-) fermentation process.

2000 · I S Maddox, E Steiner, et al. · PubMed · 211

Integrated production of polyhydroxyalkanoates (PHAs) with municipal wastewater and sludge treatment at pilot scale

2015 · F. Morgan-Sagastume, M. Hjort, et al. · Bioresource Technology · 209

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

2014 · Stéphanie Rollero, Audrey Bloem, et al. · Applied Microbiology and Biotechnology · 209

Volatile fatty acids productions by mesophilic and thermophilic sludge fermentation: Biological responses to fermentation temperature

2014 · Jiuxiao Hao, Hui Wang · Bioresource Technology · 205

Effect of temperature and salt concentration on Kimchi fermentation

1984 · Tae-Ick Mheen, Tai-Wan Kwon · Korean Journal of Food Science and Technology · 203

Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis

2003 · Christiane B. Meroth, Walter P. Hammes, et al. · Applied and Environmental Microbiology · 201

Effect of sodium alginate concentration, bead diameter, initial pH and temperature on lactic acid production from pineapple waste using immobilized Lactobacillus delbrueckii

2006 · Ani Idris, Wahidin Suzana · Process Biochemistry · 200

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

2007 · U. Purwandari, N.P. Shah, et al. · International Dairy Journal · 198

Works count: 7,338

Citation count: 63,920