LABs are widely used in research and industry, the culture of lactobacillus is one of the most important steps in the process. Culture medium affects the viable count even the physiological characters of the strain in fermentation. In this research, we studied the effects of Yeast extract on the culture of several LABs for the target of gaining biomass, and the culture of Lactobacillus acidophilus in detail.
Lao Yu said that in order to improve the quality of strawberries, they carry out reasonable thinning of flowers and fruit, ensuring that there are only 1-2 fruits in each inflorescence, which can ensure the smooth and beautiful fruit shape and effectively improve the quality of strawberries.
Bright yeast and Angel yeast launched a new wheat beer yeast, named W38 at CBCE. There is some instructions to help you learn more about the strain.
Flour is the main raw material for baking products. Since the world's wheat grows in different soils, regions and seasons, the quality of wheat varies. The quality of flour plays a vital role in the final product. At present, how to stabilize the quality of flour and improve the quality of flour is the common demand of the flour industry.
What is collagen?
Collagen is a kind of biological macromolecule, the main ingredient of connective tissue, which is widely found in the bones, skin, hair and blood vessels of animals. It plays the role of support, maintenance and repair of the body.
The target of our current research is help the ethanol fermentation process to reach the highest level, and to maximize the benefits under the existing factory conditions by our products, yeast, nutrition, bacteriostatic agents and application programs.
Wuming orange is juicy and with thin peel, its meat is crisp and sweet. With high economic benefits, it attracts many fruit farmers to...
1. The problems facing by bread and pastry production.
2. The role of improver in the production of bread and steamed bun.
3. How to choose improver.
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae published on Food Research International is mainly talking about what role do non-Saccharomyces yeasts play in wine making. It also has to mention that Xu Yinhu, senior engineer in wine and beer making of Angel Yeast Company made contributions to the shaping of this article and performed the experiments.
In order to test the effect of GroPro on promoting feed intake in aquaculture, the feed palatability research of GroPro by two-ball method trial in Carassius Auratus Gibelio was carried out by the cooperation Angel Animal Nutrition and Institute of Hydrobiology (IHB), Chinese Academy of Sciences (CAS) in 2016.
Rye Bread with Walnut and Grape is very popular in many Euro style bakeries. This bread is suitable for baking and selling at site or sold by 1 cm sliced pieces in package, the texture of which is very soft.
April, 28, 2018 By Guangxin Light lager is a light, refreshing beer style, with little malt character, little hop...
April, 20, 2018 By Guangxin Yeast is important and responsible for up to 60~80% of a beer’s flavour and aroma. In fact,...
Enzyme plays the most important and key role in the production of savoury flavor. Angel's complex enzyme MF101 and FF104 can break down meat quickly with less bitter taste hydrolysate, enhance the flavor and retain the characteristic flavor.
Microorganism fertilizer, product that contains specific living microorganism, is applied in agricultural production. It can increase the nutrients supply to plants, promote plant growth, improve farm products quality and agricultural ecological environment.
In recent years, wine making additives based on yeast derivatives have been widely used within the enological industry to improve wine fermentation and wine quality, includes inactive yeast, yeast autolysates, yeast extract, yeast cell walls and mannoproteins.
Since beginning of 2018 the novel food registration has changed in the EU. Yeast beta Glucan can be used in many food applications and creates a high value end product.