Development of Pure Culture Starter for Kecap, an Indonesian Soy Sauce*[pengembangan Ragi Kecap Khas Indonesia Dengan Biakan Murni] [PDF]
, 2005 In order to prevent aflatoxin contamination during the production of kecap, an Indonesian soy sauce, a white-spored mutant K-IA strain induced from an aflatoxin-negative koji mold was applied to koji making process of kecap.
Nikkuni, S. (Sayuki) +1 more
core
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
Frontiers in MicrobiologyAdjunct starter cultures are of interest in pasteurized cheese production as they provide additional flavor, ensure reproducible quality, and enable faster ripening.
Hannes Decadt +2 more
doaj +1 more source
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss [PDF]
, 2016 The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation).
Ahmed, Adam Ismail +4 more
core +1 more source
Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation
FEBS Letters, EarlyView.Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe +3 more
wiley +1 more source
The aroma profile of butter produced using different starter cultures
MljekarstvoThe aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture
Mustafa Şengül +2 more
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 +3 more
doaj +1 more source
Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi Dan Domba Yang Menggunakan Kultur Kering Lactobacillus Plantarum 1B1 [PDF]
, 2008 Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter ...
Arief, I. I. (I) +4 more
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Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yogurt [PDF]
, 2009 The effects of incubation temperature (35-45oC), starter culture level (0.003-0.006%, w/v), and milk total solids content (12.32-15.68%, w/v) on the rheological properties of yogurt were investigated using central composite rotatable design (CCRD) and ...
Bhandari, Bhesh +6 more
core +1 more source
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source