Results 21 to 30 of about 3,888,101 (304)

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

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

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

Organoids in pediatric cancer research

FEBS Letters, EarlyView.
Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley   +1 more source

Propriedades tecnológicas de Lactobacillus plantarum isolados de salames artesanais e aplicado como cultivo iniciador em salame tipo milano [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.O objetivo do presente trabalho foi obter uma cultura ácido láctica, como cultivo iniciador para produtos cárneos, isolada ...
Sawitzki, Maristela Cortez
core  

Fresh soft cheese produced using concentrated starter culture [PDF]

, 1992
Istražena Je primjena koncentriranih mljekarskih kultura u proizvodnji svježeg mekanog sira. Rezultati istraživanja pokazali su da se korištenjem koncentrirane kulture ("ready-set" kulture) dobiva odličan proizvod koji, u usporedbi s proizvodom dobivenim
Borović, Anica, Sanja Eri, Anica Borović, Tratnik, Ljubica, Eri, Sanja, Ljerka Kršev, Kršev, Ljerka, Ljubica Tratnik   +7 more
core   +1 more source