Results 11 to 20 of about 156,503 (306)

Two Different Tetracycline Resistance Mechanisms, Plasmid-Carried tet(L) and Chromosomally Located Transposon-Associated tet(M), Coexist in Lactobacillus sakei Rits 9 [PDF]

, 2008
Lactobacillus sakei is extensively used as functional starter culture in fermented meat products. One of the safety criteria of a starter culture is the absence of potentially transferable antibiotic resistance determinants.
Ammor, M.S., Gueimonde, M., Danielsen, M., Zagorec, M., Hoek, A.H.A.M., van, Reyes-Gavilán, C.G., de los, Mayo, B., Margolles, A.   +7 more
core   +2 more sources

Influence of sheep tail fat and autochthonous starter culture on the formation of volatile nitrosamines in sucuk [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2023
The study aimed to investigate the effect of sheep tail fat (STF) on the volatile nitrosamines in a dry fermented sausage (sucuk) with/without autochthonous starter culture (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92).
Selen SALLAN
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., Golding, Matthew, Jaworska, Agata, Mahmud @ Ab Rashid, Nor Khaizura, McCarthy, Owen J., Palmer, Jon S.   +5 more
core   +1 more source

Influence of Dehydrated Wheat/Rice Cereal Matrices on Probiotic Activity of Bifidobacterium animalis ssp. lactis BB-12®

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, Lenkica Penava, Jasmina Ranilović, Jasna Novak, Martina Banić, Katarina Butorac, Emilija Petrović, Vesna Mihaljević-Herman, Krešo Bendelja, Ana Savić Mlakar, Ksenija Durgo, Blaženka Kos, Jagoda Šušković   +12 more
doaj   +1 more source

Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort

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, Nataša Kočar Mlinarič, Iztok Jože Košir   +2 more
doaj   +1 more source

Effect of Starter Cultures on Quality of Fermented Sausages

Food Science of Animal Resources, 2023
The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture ...
Jungeun Hwang, Yujin Kim, Yeongeun Seo, Miseon Sung, Jei Oh, Yohan Yoon   +5 more
doaj   +1 more source

Yeast Interactions in Inoculated Wine Fermentation [PDF]

, 2016
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to ...
Albergaria, Andorrà, Arroyo-López, Azzolini, Barrajón, Barrajón, Barrajón, Bauer, Bisson, Branco, Branco, Brandam, Canonico, Capece, Capece, Capece, Casey, Cheraiti, Ciani, Ciani, Ciani, Comitini, Comitini, Comitini, Dizzy, Domizio, Duarte, Fleet, Gao, García-Ríos, Gobbi, Hansen, Howell, Ivey, Jolly, Kemsawasd, King, Liu, Lucero, Madeo, Medina, Nissen, Nissen, Oro, Perez-Nevado, Perrone, Pretorius, Pérez, Ramírez, Reiter, Renault, Rodriguez-Porrata, Santos, Shimizu, Taillander, Todd, Torija, Viegas, Vigentini, Villalba, Visser, Williams   +61 more
core   +2 more sources

Dosage of starter culture influences gel formation and physico-chemical properties of yoghurt made from zebu milk

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 , Adedoyin Saudat Adewumi   +1 more
doaj   +1 more source

Nutritive characteristics of probiotic quark as influenced by type of starter [PDF]

, 2007
Quark was manufactured, under laboratory conditions, by standard batch process, from two types of milk: I) partially skimmed, with 1.6 % of fat and II) whole milk, with 3.5 % of fat.
Carić Marijana Đ., Iličić Mirela D., Milanović Spasenija D., Tekić Miodrag N., Đurić Mirjana S.   +4 more
core   +1 more source

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

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, Zheng Liu, Wenya Zhou, Huaixiang Tian, Juan Huang, Haibin Yuan, Haiyan Yu   +6 more
doaj   +1 more source