Results 31 to 40 of about 117,400 (301)

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture [PDF]

Archives of Agriculture Sciences Journal, 2018
White soft cheese is made by using different levels of Lactobacillus rhamnosus (0.0, 0.2, 0.4, 0.6 and 0.8%) (Control, T1, T2, T3 and T4) before incubation of milk. The resultant cheeses were stored at refrigerator temperature 6c up to 28 days.
K. Zaki, A. Mansour
doaj   +1 more source

Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism

Journal of Ethnic Foods, 2019
The food culture of Indonesia is shaped by several factors such as nature, history, and culture. With its enormous geographic and cultural diversity across the archipelagos, it is evident that Indonesian cuisine is rich in variety and taste.
Serli Wijaya
semanticscholar   +1 more source

Physical and Chemical Quality of Cow Feces Organic Fertilizer Produced by the Addition of Different Starters

Jurnal Sain Peternakan Indonesia, 2023
The study aims to know the effect of different starters on the quality production of organic fertilizer. Three kinds of starters, EM-4 (P1), BM-4 (P2), and Petroganic (P3), were used in this study. The quality of organic fertilizer with a starter for the
V. Pastawan, E. Baliarti, H. Maulana, N. A. Fitriyanto   +3 more
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Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities.

Food Research International
The metabolic activities of microorganisms play a crucial role in the quality development of fermented sausage. This study investigated the effect of inoculation with different combinations of starter cultures (Lactiplantibacillus plantarum YR07 ...
Sha-Sha Zheng, Chun-yu Wang, Ying-Ying Hu, Liu Yang, Bao-Cai Xu   +4 more
semanticscholar   +1 more source

S-layer proteins in microencapsulated freeze-dried probiotic Levilactobacillus brevis strains

Mljekarstvo
The presence of surface (S)-layer proteins as a rare property of lactic acid bacteria plays an important role in the expression of the probiotic properties of the producer strain and protects the cells from unfavourable environmental conditions ...
Nina Čuljak, Andreja Leboš Pavunc, Kristina Dučkić, Katarina Butorac, Martina Banić, Jasna Novak, Jagoda Šušković, Blaženka Kos   +7 more
doaj   +1 more source

STARTER-GENERATOR SYSTEM FOR AUXILIARY POWER UNIT

Научный вестник МГТУ ГА, 2017
The article presents a starter-generator system for an auxiliary power unit of an aircraft. A feature of the presented system is the use of a synchronous generator with excitation from permanent magnets and a semiconductor converter.
A. V. Levin, S. P. Khalyutin, A. O. Davidov, B. V. Zhmurov, S. A. Kharitonov, M. A. Zharkov, A. S. Kharitonov   +6 more
doaj   +1 more source

Growth, dormancy and lysis: the complex relation of starter culture physiology and cheese flavour formation

Current Opinion in Food Science, 2021
Fast acidification and growth are desired from lactic acid bacteria starter cultures during food fermentation to minimise the risk of spoilage and process failure.
A. Nugroho, M. Kleerebezem, H. Bachmann
semanticscholar   +1 more source

Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures

Food Technology and Biotechnology
Research background. Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women ...
Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković, Blaženka Kos   +8 more
doaj   +1 more source

Alfalfa Intervention Alters Rumen Microbial Community Development in Hu Lambs During Early Life

Frontiers in Microbiology, 2018
The pre-weaning period is crucial for rumen developmental plasticity, which can have a long-term impact on animal performance. Understanding the rumen microbiota during early life is important to elucidate its potential role in rumen development. In this
Bin Yang, Bin Yang, Bin Yang, Jiaqing Le, Jiaqing Le, Peng Wu, Peng Wu, Jianxin Liu, Jianxin Liu, Le L. Guan, Le L. Guan, Jiakun Wang, Jiakun Wang   +12 more
doaj   +1 more source

Role of Starter Cultures on the Safety of Fermented Meat Products

Frontiers in Microbiology, 2019
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
M. Laranjo, M. E. Potes, M. Elias
semanticscholar   +1 more source