Results 231 to 240 of about 117,400 (301)

Koji Starter and Koji World in Japan

Journal of Fungi (Basel, Switzerland), 2021
Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years ...
Hideyuki Yamashita
exaly   +2 more sources

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Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

Food Research International, 2022
Suanyu is one of the traditional Chinese fermented fish products with a pleasant flavor. The present study sought to evaluate the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu after fermentation ...
Pei Gao, Yanshun Xu, Wenshui Xia
exaly   +2 more sources

Starter Cultures: General Aspects

Reference Module in Food Science, 2021
This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types.
E. Parente, T. Cogan, I. Powell
semanticscholar   +1 more source

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste.

Food Chemistry, 2022
Retaining the traditional flavor while shortening the fermentation cycle is the current research focus for shrimp paste fermentation technology. The present study investigated the effect of combined use of halophilic bacteria as starters on the sensory ...
Jing Yu, Kuan Lu, Ji-Wei Zi, Xi-Hong Yang, Zuo-Xing Zheng, Wan-Cui Xie   +5 more
semanticscholar   +1 more source

Quaternionic Starters

Graphs and Combinatorics, 2005
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
BONISOLI, Arrigo, RINALDI, Gloria
openaire   +4 more sources

A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry

Food reviews international (Print), 2020
Starter cultures are defined as selected microbial preparations used to increase the efficiency of fermentation processes. In the food industry, numerous microbial cultures are used to ensure the production of safe and high-quality commodities.
Gilberto Vinícius de Melo Pereira, Dão P. de Carvalho, Ana C. De O. Junqueira, S. Karp, L. A. Letti, A. Magalhães, C. Soccol   +6 more
semanticscholar   +1 more source

Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.

Food Research International, 2020
This study aimed to establish a mixed starter culture to standardize the flavor of kimchi, a traditional Korean food. Leuconostoc mesenteroides and Lactobacillus sakei were selected for the culture based on their key roles in kimchi fermentation.
Jae-Jun Lee, Yun-Jeong Choi, Min Jung Lee, Sung Jin Park, Su-Jin Oh, Ye-Rang Yun, Sung-Gi Min, Hye-Young Seo, SungHwie Park, Mi-Ai Lee   +9 more
semanticscholar   +1 more source

Starter cultures as a reservoir of antibiotic resistant microorganisms

LWT - Food Science and Technology, 2020
Starter cultures are selected microbial strains intentionally added to food to obtain a product with desired organoleptic characteristics. The most important group of microorganisms used in starter cultures are bacteria, mostly lactic acid bacteria (LAB).
Anna Zadernowska, Urszula Zarzecka, Wioleta Chajecka-Wierzchowska   +2 more
exaly   +2 more sources

Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review.

Food Research International
Soy sauce is a traditional fermented food produced from soybean and wheat under the action of microorganisms. The soy sauce brewing process mainly involves two steps, namely koji fermentation and moromi fermentation.
Yi-Hao Liu, Guang-Ru Sun, Jingyao Li, Peng Cheng, Qian Song, Wen Lv, Chun-Ling Wang   +6 more
semanticscholar   +1 more source