Results 61 to 70 of about 143 (71)

Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production

Journal of the Institute of Brewing, 2015
Min Gou, Wenxue Zhang, Yue-Qin Tang
exaly  

Microbial communities and volatile metabolites in different traditional fermentation starters used for Hong Qu glutinous rice wine

Food Research International, 2019
Zi-Rui Huang, Jia-Li Hong, Feng Zeng
exaly  

Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

Food Control, 2016
Xu-Cong Lv, Bin Liu
exaly  

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Food Microbiology, 2008
José Vicente Gil, Paloma Manzanares
exaly  

Effect of Bacterial and Yeast Starters on the Formation of Volatile and Organic Acid Compounds in Coffee Beans and Selection of Flavors Markers Precursors During Wet Fermentation

Frontiers in Microbiology, 2019
Silvia Juliana Martinez, Disney Ribeiro Dias   +1 more
exaly  

Cultivability ofStreptococcus thermophilusin Grana Padano cheese whey starters

FEMS Microbiology Letters, 2006
Giorgio Giraffa
exaly  

Deciphering the Composition and Functional Profile of the Microbial Communities in Chinese Moutai Liquor Starters

Frontiers in Microbiology, 2019
Sunil Kumar Sahu, Xin Liu, Jin Xu
exaly  

Grana Padano cheese whey starters: Microbial composition and strain distribution

International Journal of Food Microbiology, 2008
Monica Gatti, Camilla Lazzi, Erasmo Neviani   +2 more
exaly  

Selection of yeasts with multifunctional features for application as starters in natural black table olive processing

Food Microbiology, 2015
exaly  

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

Journal of Applied Microbiology, 2010
exaly