Results 11 to 20 of about 117,400 (301)
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Foods, 2022 Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation.
Márcia C. Coelho +2 more
semanticscholar +1 more source
Starter Culture Development and Innovation for Novel Fermented Foods.
Annual Review of Food Science and Technology, 2023 Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint.
M. Gänzle +6 more
semanticscholar +1 more source
Soybean fermentation: Microbial ecology and starter culture technology
Critical reviews in food science and nutrition, 2023 Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods ...
Hosam Elhalis, Xin-Hui Chin, Yvonne Chow
semanticscholar +1 more source
Comprehensive Reviews in Food Science and Food Safety, 2022 Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics.
Mirjana Ž. Grujović +5 more
semanticscholar +1 more source
Frontiers in Microbiology, 2023 Introduction This study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products. Methods Sixteen different
M. Ziarno +3 more
semanticscholar +1 more source
The diversity and function of sourdough starter microbiomes
eLife, 2021 Humans have relied on sourdough starter microbial communities to make leavened bread for thousands of years, but only a small fraction of global sourdough biodiversity has been characterized. Working with a community-scientist network of bread bakers, we
Elizabeth A Landis +15 more
semanticscholar +1 more source
World Journal of Microbiology & Biotechnology, 2022 Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures ...
S. Todorov +5 more
semanticscholar +1 more source
Food Chemistry: X, 2022 Highlights • L. plantarum ZJ316 (ZJ316) was used as a starter for pickled mustard fermentation.• ZJ316 inoculation could reduce the nitrite content of pickled mustard.• The pickled mustard inoculated with ZJ316 exhibited more volatile components.• ZJ316 ...
Xia-Zhun Zhang +8 more
semanticscholar +1 more source
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
International Journal of Environmental Research and Public Health, 2021 Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their ...
J. García-Díez, C. Saraiva
semanticscholar +1 more source
Inhibition of Starter Culture on Nitrite and Biogenic Amines in Fermented Duck Sausage
Shipin gongye ke-ji, 2023 In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products.
Ruyue SHI +3 more
doaj +1 more source