Results 91 to 100 of about 590,057 (191)
EFSA JournalThe food enzyme mucorpepsin (EC 3.4.23.23) is produced with the non‐genetically modified Rhizomucor miehei strain FRO by DSM Food Specialties B.V. The enzyme can be chemically modified to produce a thermolabile form.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP) +24 more
doaj +1 more source
Revista Facultad de Ingeniería Universidad de Antioquia, 2008 Se estudió la cinética de producción de biomasa y de renina a partir del moho Mucor miehei, utilizando medios de cultivo con sustratos alternativos como fuente de carbono y de nitrógeno, que favorecieran la actividad enzimática.
Adriana Osorio +2 more
doaj
Microbiological Aspects Considering the Production of Nutraceutical Curd Containing Onion
Scientific Papers Animal Science and Biotechnologies, 2023 The curd is a traditional Romanian dairy product highly appreciated by the consumers. The purpose of this study was to produce and analyze from the microbiological point of view a nutraceutical curd containing onion, as a prebiotic source. The synbiotics
Anca Dumuţa +6 more
doaj
The evolutionary ecology of model microbial communities [PDF]
, 2009 textThe biological world is complex. Communities contain a multitude of interacting species, while populations contain extensive genetic variation. How much complexity must one consider to understand patterns and processes of interest?
Harcombe, William Russell
core
European Journal of Nutrition & Food SafetyCheese has been a part of the human diet for centuries. In ancient times, it served as a concentrated milk product that offered a longer shelf life. Its significant levels of fat and protein made cheese an energy-dense and nutritious food ideal for our industrious ancestors.
Pratiksha Deshmukh +5 more
openaire +1 more source
Journal of Food ProtectionEurope is the largest producer and consumer of cheese, with growing interest in raw milk cheeses due to their natural qualities and unique flavor. However, the absence of pasteurization increases the risk of pathogens and biogenic amines (BAs), which can cause foodborne illnesses. This study examined the effect of two ripening temperatures (5 °C and 12
A. Szosland-Fałtyn +2 more
openaire +3 more sources
Business plan on the UPLB Biotech-produced microbial rennet in relation to techno-entrepreneurship
, 2010 The microbial rennet is an effective solution produced in BIOTECH that has the capacity to coagulate milk into cheese at a lower cost and at the same quality compared to imported coagulants.
Marollano, Michael D.
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Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk
FoodsThis study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties.
Ramón Arias +7 more
doaj +1 more source
Mutagenesis by UV and Nitrous Acid for increase of rennet production in Rhizomucor miehei
Biological Journal of Microorganism, 2014 Introduction : In this study, Mutation and Selection technique was used to increase production of Rennet (milk clotting enzyme) in Rhizomucor miehei. Mutation and Selection is a technique for microbial strain improvement in which, mutation is induced on ...
Naser Tajik +3 more
doaj
Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese. [PDF]
J Food Sci Technol, 2019 Soltani M +3 more
europepmc +1 more source