Results 21 to 30 of about 156,503 (306)

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

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, K. S. Youn, Ravindra Pogaku, S. M. Reddy   +3 more
core   +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 dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production [PDF]

, 2018
Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated with high ...
Abid, Salwa, Dias, Teresa, Meftah, Sana, Rodrigues, Paula   +3 more
core   +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

A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]

, 2020
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan, Nejati, Fatemeh, Neubauer, Peter   +2 more
core   +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

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

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

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