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Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Food Chemistry, 2021
The aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at −18 °C on pH, total acidity, thiobarbituric acid, residual nitrite ...
Seda Yalcin, Ramazan Şevik
exaly   +2 more sources

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Starter Cultures

2016
absent
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
openaire   +3 more sources

Starter culture for the production of ?soyiru?

World Journal of Microbiology & Biotechnology, 1996
Bacillus subtilis or licheniformis facilitated production of 'soyiru' with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.
H A, Suberu, J A, Akinyanju
openaire   +2 more sources

Coagulants and Starter Cultures

2023
The conversion of milk into cheese relies on a complex set of (bio)chemical events and manufacturing processes. The details vary depending on the type of cheese being made and on the level of technological sophistication being used by the cheesemaker, though the key stages of coagulation, draining, acidification and maturation are shared by most cheese
openaire   +1 more source

Starter compositions for the preparation of different types of starter cultures

Baking in Russia, 2021
Традиционные технологии хлебобулочных изделий основаны на процессах спиртового и молочнокислого брожения, возбудителями которых являются дрожжи и молочнокислые бактерии. Технологии на основе заквасок приобретают все большее распространение на хлебопекарных предприятиях страны, поскольку микроорганизмы заквасок существенно влияют на качество готовых ...
O.A. Savkina, L.I. Kuznetsova, E.N. Pavlovskaja, M.N. Lokachuk, O.I. Parakhina   +4 more
openaire   +1 more source

Starter and protective cultures

2003
The safekeeping and preservation of food have been part of mankind’s struggle for survival throughout our cultural history. Improvement of technical skills has been a further driving force in the development of new methods and approaches for the prevention of food deterioration. Originally applied as “empirical” processes and backed up by tradition and
W. H. Holzapfel, U. Schillinger, R. Geisen, F.-K. Lücke   +3 more
openaire   +1 more source

Types of Starter Cultures

2018
Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
openaire   +1 more source

Growth characteristics of meat starter cultures

Meat Science, 1991
The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus ...
J, Coventry, M W, Hickey
openaire   +2 more sources

Meat Starter Culture

Meat starter cultures are maturation and surface starters used to accelerate the fermentation process, maximize the quality, and guarantee uniformity and safety of the product. This review discusses the beneficial role of meat starter cultures in the acceleration and promotion of the fermentation process by rapid matrix acidification, standardization ...
Borpuzari, Rajendra Nath, Borpuzari, Trishna, Saikia, Rashmi Rekha   +2 more
openaire   +2 more sources