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Tissue plasminogen activator production from cells cultured in milk extract
Fibrinolysis, 1992Abstract Mammalian cells are conventionally cultured in nutrient medium containing 10% foetal calf serum (FCS). The aim of the project was to investigate whether bovine milk extract could be used to replace or minimise the use of serum in cell culture without affecting the level of product expression, thereby significantly reducing the overall cost ...
A. Electricwala +3 more
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Selection of starter cultures for the production of fermented milk-grain baby food product
Food processing industry, 2023Одно из направлений обогащения молочных продуктов биологически активными веществами, расширения ассортимента и экономии основного сырья – использование растительных ингредиентов при их производстве. Создание продуктов питания с повышенной биологической активностью, способствующих укреплению защитных функций организма и нейтрализующих действие ...
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Journal of the Indian Institute of Science, 2023
Viswanathan Mohan +11 more
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Viswanathan Mohan +11 more
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Homemade Cultured Milk Products
2017Describes simple procedures for making cultured buttermilk, sour cream, and yogurt in the home using knowledge employed by highly trained dairy professionals.
Large, P. M., Stone, W. K.
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Influence of culture conditions on the production of milk-clotting enzyme from Rhizomucor
World Journal of Microbiology & Biotechnology, 1994The ratio of milk-clotting activity to proteolytic activity (MC/PA) was used as an index to determine the quality of milk-clotting enzyme. Solid-state fermentation on wheat bran for 5 days at room temperature gave optimal production for enzyme by Rhizomucor miehei and R. pusillus.
S, Preetha, R, Boopathy
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Focusing on Modern Food Industry, 2014
Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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Bacteria flora associated with the fermentation of a traditional milk product “kindirmo” procured from commercial sources was investigated in the present research work. The micro floras of the milk product were Streptococcus spp, Bacillus spp and Micrococcus spp. The probable identities of isolated Lactic acid bacteria (LAB) were Lactobacillus hilgardi,
Enerst C. Igwe +2 more
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International Journal of Food Microbiology, 2003
Fermented milk was prepared from unpasteurised milk using natural fermentation (R), back-slopping (B) and by addition of two different starter cultures (C1 and DL). The numbers of Escherichia coli, coliforms, lactic acid bacteria (LAB) and the changes in pH, carbohydrates, organic acids and volatile compounds were recorded during 48-h fermentation ...
H M, Gran, H T, Gadaga, J A, Narvhus
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Fermented milk was prepared from unpasteurised milk using natural fermentation (R), back-slopping (B) and by addition of two different starter cultures (C1 and DL). The numbers of Escherichia coli, coliforms, lactic acid bacteria (LAB) and the changes in pH, carbohydrates, organic acids and volatile compounds were recorded during 48-h fermentation ...
H M, Gran, H T, Gadaga, J A, Narvhus
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Sour milk production by wheat bran supported probiotic biocatalyst as starter culture
Food and Bioproducts Processing, 2017Abstract In the present study, probiotic sour milk was produced by freeze-dried Lactobacillus casei ATCC 393 cells, free or immobilized on wheat bran. Wheat bran was used with and without lignin removal. The aim was to evaluate the possibility to produce sour milk using immobilized probiotic biocatalysts that could be removed after the end of ...
Antonia Terpou +7 more
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
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