Results 61 to 70 of about 3,888,101 (304)

Evaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter [PDF]

Journal of Food and Bioprocess Engineering, 2018
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese ...
Mohammad Reza Edalatian, Mohammad Bagher Habibi Najafi, Arash Koocheki   +2 more
doaj  

Liver organoids: modelling complexity in homeostasis and disease

FEBS Letters, EarlyView.
Studying liver in vitro has been challenging because simple 2D cell cultures fail to capture liver's cellular and architectural complexity. To bridge this gap, scientists increasingly use organoids, 3D liver models which better mimic liver composition and function. This review examines recent advances in liver organoid complexity and realism, discusses
Anna M. Dowbaj, Meritxell Huch
wiley   +1 more source

Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production

Food Technology and Biotechnology, 2012
The use of commercial starter cultures in fresh cheese production from pasteurized milk results in the loss of typical characteristics of artisan fresh cheese due to the replacement of complex native microbiota with a defined starter culture.
Andreja Leboš Pavunc, Blaženka Kos, Ksenija Uroić, Marijana Blažić, Jagoda Šušković, Jasna Beganović   +5 more
doaj  

Fermenting Soymilk with Starter Culture Improves the Physicochemical, Proximate, and Sensory Properties of Nigerian Soy Curd (Beske)

Journal of Food Innovation, Nutrition, and Environmental Sciences
This study investigated the effect of fermentation of soymilk with starter-culture on the physicochemical, microbiological, proximate and sensory properties of derived indigenous soy curd.
Yetunde Olorunleke, Azeezat Olawumi Oladipupo, Olamide Omolafe Ogunremi, Babatunde Olawoye, Omotade Richard Ogunremi   +4 more
doaj   +1 more source

Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Food Science of Animal Resources, 2016
The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham.
Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin   +6 more
doaj   +1 more source

The use of starter cultures in lab-scale cacao fermentation and its impact on non-volatile compounds and flavor profile [PDF]

BIO Web of Conferences
Indonesian cacao exhibits strong potential as Fine Flavor Cacao (FFC), as demonstrated by its recognition at international events. However, maintaining consistent cacao bean quality remains a major challenge, largely due to spontaneous fermentation ...
Erawati Christina Mumpuni, Wardani Agustin Krisna, Sutrisno Aji, Febrianto Noor Ariefandie, Sukweenadhi Johan   +4 more
doaj   +1 more source

Golgi enzymes are retrieved from the plasma membrane to the trans‐Golgi network

FEBS Letters, EarlyView.
Golgi enzymes are traditionally considered resident proteins retained within the Golgi apparatus. Here, we demonstrate that a subset transiently reaches the cell surface and is subsequently retrieved to the trans‐Golgi network via retrograde transport. Using a nanobody‐based toolkit, we uncover a dynamic trafficking cycle of several Golgi enzymes.
Dominik P. Buser, Tina Junne
wiley   +1 more source

Evaluation of the Effect of Starter Culture on the Quality of White Soft Cheese (Gibna Beyda)

, 2021
This investigation was carried out to study the effect of starter culture on the quality of white soft cheese (Gibna Beida), yield and coagulation time. White soft cheese was made from fresh cows milk (heated at 65oC for 30 minutes, then cooled to 35oC),
L.M., Khairalla, A.H., El Tinay, H.A., Mudawi   +2 more
core  

Monitoring of a starter culture for fermented sausages by molecular methods [PDF]

, 2005
The ability of a commercial starter culture to perform a sausage fermentation was evaluated by culture -dependent and -independent methods. The starter culture, as well as the sausage during fermentation, was sampled and strains of lactic acid bacteria ...
Cantoni, Carlo, Carlo Cantoni, Urso, Rosalinda, Rantsiou, Kalliopi, Rosalinda Urso, Kalliopi Rantsiou, Giuseppe Comi, Cocolin, Luca, Comi, Giuseppe, Luca Cocolin   +9 more
core   +1 more source

Antibiotic Resistance Mechanisms in Bacteria: Biochemical and Genetic Aspects

Food Technology and Biotechnology, 2008
Since the discovery and subsequent widespread use of antibiotics, a variety of bacterial species of human and animal origin have developed numerous mechanisms that render bacteria resistant to some, and in certain cases to nearly all antibiotics.
Blaženka Kos, Senka Džidić, Jagoda Šušković   +2 more
doaj