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Improving the Utility of Potato Pulp for Bread-Making by Fermentation with Rhizopus oryzae
bread potato pulp bread-making quality
2009/6/18
Potato pulp is an agricultural by-product of the starch industry. To use it for bread-making, experiments were conducted to evaluate the bread-making quality of doughs to which intact potato pulp (IPP...
Comparison of Amylomyces rouxii and Rhizopus oryzae in Lactic Acid Fermentation of Potato Pulp
pectic substances polygalacturonase look-pang
2009/6/18
Amylomyces rouxii, the filamentous fungus widely used in the production of Asian fermented foods, is closely related to certain strains of Rhizopus oryzae secreting lactic acid. Among seven strains of...
Potency of Water Extracts of Rhizopus oryzae on the Salmonella Infection Rat
Rhizopus oryzae immunostimulative effect infection Salmonella enteritidis
2009/5/20
Rhizopus oryzae U-1 water extract (ROU-we) was administered orally to rats at 10mg/kg body weight for 9 days. Salmonella enteritidis was inoculated at a dose of 109CFU/animal. The following protective...