Results 11 to 20 of about 155,337 (286)
Effects of monolaurin and lactic acid bacteria starter culture on growth of vegetative cells of Bacillus cereus in Iranian white fresh cheese [PDF]
The Iranian Journal of Veterinary Science and Technology, 2012 The harmful effects of many chemical food preservatives are well established, so this has triggered interest in natural methods of preservation. Monolaurin, a monoester of lauric acid, founds naturally in some foods and has various antiviral and ...
Moslem Neyriz-Nagadehi +3 more
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Food Technology and Biotechnology, 2021 Research background. The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the ...
Miha Ocvirk +2 more
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Starter culture technology: fermented foods [PDF]
, 2015 Practice of starter culture is an age old practice but without any scientific basis. With the awareness of need of microbial inoculations for regulation of fermentation process for quality production of desired quality foods innovative development have ...
D. Prema Latha +3 more
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A New Synbiotic Fermented Dairy Product: Technological Production Features [PDF]
Техника и технология пищевых производств, 2021 Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect.
Lyudmila M. Zakharova +1 more
doaj +1 more source
Designing processing and fermentation conditions for long-life set yoghurt for made-in-transit (MIT) product [PDF]
, 2014 Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation - a concept known as "made-in-transit" (MIT).
Flint, Steve H. +5 more
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Food Technology and Biotechnology, 2019 Three novel dehydrated wheat/rice cereal functional products with an addition of well documented probiotic Bifidobacterium animalis ssp. lactis BB-12® (BB-12®) were developed in Podravka factory for the infants older than 4 months: instant rice cereal ...
Andreja Leboš Pavunc +12 more
doaj +1 more source
Frontiers in Microbiology, 2021 In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter ...
Chen Chen +6 more
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Mljekarstvo, 2014 In order to determine the optimum dosage of starter culture for yoghurt produced from zebu milk, fresh milk was inoculated with 5, 10, 15, 20, and 25g/L of freeze-dried starter culture.
Olusola A. Olorunnisomo +1 more
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Turkish Journal of Agriculture: Food Science and Technology, 2021 Şalgam (Shalgam) beverage, which is manufactured by lactic acid-ethanol fermentation, takes its name from turnip radish and its purple-reddish colour from purple carrot, is a drink with certain turbidity and sour taste.
Hasan Tangüler
doaj +1 more source
Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production [PDF]
, 2018 Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high ...
Abid, Salwa +3 more
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