The Effect of Starter Culture Producing Exopolysaccharide on Physicochemical Properties of Yoghurt [PDF]
Chemistry Journal of Moldova: General, Industrial and Ecological Chemistry, 2017 The purpose of this research was to investigate the impact of indigenous starter culture capable to synthesize exopolysaccharides (EPSs) on physicochemical properties of yoghurt.
Anatoli Cartasev, Valeriu Rudic
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Application of mixed starter culture for table olive production [PDF]
, 2021 The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms.
H. Kalkan Yıldırım +5 more
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Modeling and Control of a 7-phase Claw-pole Starter-alternator for a Micro-hybrid Automotive Application [PDF]
, 2008 This paper deals with the modeling and the control of a new high power 12V Integrated Starter Alternator (ISA). This system is used to bring micro-hybrid functions to standard Internal Combustion Engine (ICE) vehicles.
BOUSCAYROL, Alain +12 more
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Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation [PDF]
, 2022 This study aimed to investigate controlled fermentation of cocoa beans with selected yeasts as starter cultures via integrating microbiological, biochemical, and chromatographic analyses.
Chamorro Moreno, Daniela I. +13 more
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Identification of a 7-phase claw-pole starter-alternator for a micro-hybrid automotive application [PDF]
, 2008 This paper deals with the identification of a new high power starter-alternator system, using both: a Finite Element Method (FEM) modeling and an experimental vector control.
BOUSCAYROL, Alain +14 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 +4 more
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Use of Starter Cultures in Meats
Journal of Food Protection, 1983 Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered.
James L, Smith, Samuel A, Palumbo
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Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology, 2015 Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the ...
Mo-Eun, Lee +5 more
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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.
González de los Reyes-Gavilán, Clara +17 more
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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 +5 more
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