相关实验视频

Updated: Jun 27, 2025

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K

探索泰国发酵鱼 (Pla-ra) 中的细菌群体,增味和香味之间的关系

Preecha Phuwapraisirisan1, Apiniharn Phewpan2, Kannapon Lopetcharat3

  • 1Center of Excellence in Natural Products, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.

Journal of agricultural and food chemistry
|April 26, 2024
PubMed
概括

研究发现,最好的发酵鱼 (Pla-ra) 味道取决于鱼类,碳水化合物来源和微生物群落. 优化这些因素可以改善传统的发酵鱼产品.

关键词:
拉拉拉拉拉拉拉拉拉拉拉拉拉细菌涉及发酵过程中的细菌.发酵的淡水鱼是发酵的科库米 (kokumi) 是一种物质.盐增强剂是一种盐增强剂.

更多相关视频

Taste Exam: A Brief and Validated Test07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

16.4K
PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

12.4K

相关概念视频

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
3.8K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.9K
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.8K
Bacterial Flora of the Large Intestine01:29

Bacterial Flora of the Large Intestine

The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
432
Bacterial Signaling01:30

Bacterial Signaling

Bacterial signaling can occur within bacteria (intracellular) or between bacteria (intercellular). At times, a group of bacteria behaves like a community. To achieve this, they engage in quorum sensing, the perception of higher cell density that causes changes in gene expression. Quorum sensing involves both extracellular and intracellular signaling. The signaling cascade starts with a molecule called an autoinducer (AI). Individual bacteria produce AIs that move out of the bacterial cell...
32.1K