Results 241 to 250 of about 117,400 (301)

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures.

Food microbiology, 2020
The correlation between microbiota succession and flavor development in Chinese traditional fermented fish (Suanyu) inoculated with mixed starter cultures was studied.
Jin-Hong Zang, Yan-Shun Xu, W. Xia, J. Regenstein, Dawei Yu, Fang Yang, Q. Jiang   +6 more
semanticscholar   +1 more source

Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter.

Journal of food microbiology, 2019
Many traditional fermented foods and beverages in both eastern and western countries are produced with the addition of starter cultures. Daqu is the undefined starter used for Chinese liquor, which contributed many fermentation functional fungal and ...
Hai Du, Xue-Shan Wang, Yu-Hang Zhang, Yan Xu   +3 more
semanticscholar   +1 more source

Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste

, 2020
The effects of commercial starter cultures on the quality characteristics of fermented fish-chili paste were investigated. Five batches of fish-chili paste were prepared with different starter cultures, namely, SBM-52 (Staphylococcus xylosus ...
Qian Hua, Pei Gao, Yan-Shun Xu, W. Xia, Ying-Ying Sun, Q. Jiang   +5 more
semanticscholar   +1 more source

Corn yield response to sub-surface banded starter fertilizer in the U.S.: A meta-analysis

, 2020
Sub-surface fertilizer application at planting (i.e., starter fertilization) is a common practice in U.S. corn (Zea Mays L.) production to improve early-season nutrient uptake, nutrient use efficiency, and plant growth, especially under cool and moist ...
D. Quinn, Chad D. Lee, Hanna J. Poffenbarger   +2 more
semanticscholar   +1 more source

Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture.

Journal of Food Science, 2020
This study aimed to produce sourdough bread using an encapsulated kombucha sourdough starter culture without the addition of baker's yeast. The bioactive metabolites of kombucha sourdough starter and sourdough starter without kombucha were identified ...
Bizura Hasida Mohd Roby, B. Muhialdin, Muna Mahmood Taleb Abadl, Nor Arifah Mat Nor, Anis Asyila Marzlan, S. A. Lim, N. Mustapha, A. S. Meor Hussin   +7 more
semanticscholar   +1 more source

The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.

Journal of food microbiology, 2019
Fermentation is an essential process step to develop precursor compounds for aroma and flavour characteristics of chocolate, as well as preventing germination of the cocoa bean.
C. Figueroa-Hernández, Jatziri Mota-Gutierrez, I. Ferrocino, Z. J. Hernández-Estrada, O. González-Ríos, L. Cocolin, M. Suárez-Quiroz   +6 more
semanticscholar   +1 more source

Starters

2018
In modern society, food, life, and death have developed a rather precarious relationship with one another, as food consumption, class status, and notions of health are rapidly shifting, globalization is changing and increasing our food choices, and society is becoming more multi-cultural.
openaire   +1 more source

Lactic acid bacteria: from starter cultures to producers of chemicals.

FEMS Microbiology Letters, 2018
Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms that are primarily used as starter cultures and probiotics, and are also being developed as production systems in industrial biotechnology for biocatalysis ...
R. Hatti-Kaul, Lu Chen, Tarek Dishisha, H. E. El Enshasy   +3 more
semanticscholar   +1 more source

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

LWT, 2019
This study evaluated the effect of the addition of different starter cultures and of fermentation temperature for acidity, fermentation properties, and volatile compounds production (VCP) in type II sourdough. Sourdoughs were fermented at 28 and 35 °C by
F. B. Siepmann, Beatriz Sousa de Almeida, N. Waszczynskyj, M. R. Spier   +3 more
semanticscholar   +1 more source

For Starters

2021
Etude 1 helps the teacher with getting started in giving voice to children’s artistry and provides materials for implementation in the music classroom and children’s chorus. It is designed to help the teacher reach and teach the musical mind. It provides songs and chants for tonal and rhythm narratives in the various tonalities and meters, with very ...
openaire   +1 more source