Results 11 to 20 of about 32,996 (264)

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, Ja-Young, Jang, Jong-Hee, Lee, Hae-Woong, Park, Hak-Jong, Choi, Tae-Woon, Kim   +5 more
openaire   +2 more sources

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

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
openaire   +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

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

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, Marina S. Gorbunchikova   +1 more
doaj   +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

The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam)

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 Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing

International Journal of Food Science, 2018
The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by adding starter culture (Lactobacillus sakei ...
Carla María Blanco-Lizarazo, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, René Miranda-Ruvalcaba   +4 more
doaj   +1 more source