Results 21 to 30 of about 155,337 (286)

EFFECTS OF PROPIONIC-ACID BACTERIA AND BIFIDOBACTERIA ON THE QUALITY OF RAW SMOKED SAUSAGES

Foods and Raw Materials, 2017
Propionic-acid bacteria and bifidobacteria are widely used in food industry. Therefore, it is important to determine their biochemical activity and their aroma producing potential.
Khankhalaeva I. A. , Khamagaeva I. S., Nikiforova A. P.   +2 more
doaj   +1 more source

White Brined Cheese Production by Incorporation of a Traditional Milk-Cereal Prebiotic Matrix with a Candidate Probiotic Bacterial Strain

Applied Sciences, 2021
The aim of the present study is the evaluation of a novel potentially probiotic Lactobacillus paracasei SP5, previously isolated from dairy products, as a starter culture of white brined cheese production, either free or immobilized on a traditional food,
Stavros Plessas, Vasillios Ganatsios, Ioanna Mantzourani, Loulouda Bosnea   +3 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

Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

Microorganisms, 2020
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO2) on consumer health has focused the interest on ...
Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Patrizia Romano   +3 more
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

Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages

Food Science and Human Wellness, 2021
The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological, biochemical and organoleptic attributes of dry fermented sausages was investigated during processing.
Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang   +8 more
doaj   +1 more source

Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage

Journal of Ethnic Foods, 2015
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine,
Jirasak Kongkiattikajorn
doaj   +1 more source

New technology for preparing acidophilic steread with improved biotechnological properties

Алматы технологиялық университетінің хабаршысы, 2021
The studies of the effect of barley flour on the processes occurring during the production of acidophilic sourdough have been carried out. It was found that the introduction of barley flour in the preparation of saccharified brew for the breeding cycle ...
O. I. Vershinina, Yu. F. Roslyakov, V. V. Gonchar, N. V. Ilchishina   +3 more
doaj   +1 more source

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]

, 2016
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria, Font, Graciela Maria, Gerez, Carla Luciana, Marcial, Guillermo Emilio, Nuñez, Martha Susana, Schuff, Carola   +5 more
core   +1 more source

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
core