Results 21 to 30 of about 117,400 (301)
Jurnal Peternakan Indonesia, 2020 Tujuan penelitian ini adalah menganalisis pengaruh penggunaan kombinasi 3 Bakteri Asam Laktat untuk starter yogurt dengan penggunaan bakteri Lactobacillus fermentum, Streptococcus termophillus dan Pediococcus acidilactici pada penambahan konsentrasi yang
D. R. Pratama, S. Melia, E. Purwati
doaj +1 more source
Functional yeast starter cultures for cocoa fermentation
Journal of Applied Microbiology, 2021 The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high‐quality, reproducible chocolates with improved organoleptic properties.
Cristian Díaz-Muñoz, L. De Vuyst
semanticscholar +1 more source
Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future
Beverages, 2020 Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of ...
Cyrielle Garcia +3 more
doaj +1 more source
SSRN Electronic Journal, 2019 We study a fundamental strategic decision in baseball: when (if at all) to make the ``call to the bullpen'' and pull the starting pitcher. We first use a simple theoretical model to show that at the optimal time to pull the starter, the pitching change should yield a \emph{strict }improvement in current pitching quality (i.e., a strict decrease in runs
Duncan Finigan +2 more
openaire +2 more sources
Recent Patents on Food, Nutrition & Agriculture, 2020 BACKGROUND Since over 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector ...
Ludovic Roudil +5 more
semanticscholar +1 more source
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
The ISME Journal, 2021 Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly controlled ...
Vincent Somerville +7 more
semanticscholar +1 more source
Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
AIMS Microbiology, 2018 Lactic acid bacteria (LAB) are members of an heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. The general description of the bacteria included in the group is gram-positive, non-sporing, non-respiring ...
T. Bintsis
semanticscholar +1 more source
Applied and Environmental Microbiology, 2021 Complex microorganisms are beneficial to the flavor formation in natural food fermentation, but they also pose challenges to the mass production of standardized products.
Ting Huang +7 more
semanticscholar +1 more source
Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
Frontiers in Microbiology, 2020 The present research was aimed to the optimization of the production of a fish fermented salami-like product using autochthonous Lactiplantibacillus plantarum starters.
Barbara Speranza +6 more
doaj +1 more source
, 2020 Received : May 28th 2020 Abstract. Antibacterial activity testing can be done using the agar diffusion method, including agar well difussion and disk diffusion agar methods.
Lilih Siti Nurhayati +2 more
semanticscholar +1 more source