Results 11 to 20 of about 3,756,329 (348)
Foods, 2021 The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages ...
Chiara Montanari +3 more
doaj +2 more sources
The Use of Starter Cultures in Traditional Meat Products
Journal of Food Quality, 2017 Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter ...
Marta Laranjo +2 more
doaj +2 more sources
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Foods, 2022 Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation.
Márcia C. Coelho +2 more
semanticscholar +1 more source
World Journal of Microbiology & Biotechnology, 2022 Pediococci are lactic acid bacteria (LAB) which have been used for centuries in the production of traditional fermented foods. There fermentative abilities were explored by the modern food processing industry in use of pediococci as starter cultures ...
S. Todorov +5 more
semanticscholar +1 more source
Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety
International Journal of Environmental Research and Public Health, 2021 Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their ...
J. García-Díez, C. Saraiva
semanticscholar +1 more source
Applied Sciences, 2022 This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected ...
B. Paszczyk, E. Tońska
semanticscholar +1 more source
Frontiers in Microbiology, 2021 Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage.
Yingli Liu +7 more
semanticscholar +1 more source
Functional yeast starter cultures for cocoa fermentation
Journal of Applied Microbiology, 2021 The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high‐quality, reproducible chocolates with improved organoleptic properties.
Cristian Díaz-Muñoz, L. De Vuyst
semanticscholar +1 more source
Frontiers in Microbiology, 2021 Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa
Cristian Díaz-Muñoz +6 more
semanticscholar +1 more source
Functional strain redundancy and persistent phage infection in Swiss hard cheese starter cultures
The ISME Journal, 2021 Undefined starter cultures are poorly characterized bacterial communities from environmental origin used in cheese making. They are phenotypically stable and have evolved through domestication by repeated propagation in closed and highly controlled ...
Vincent Somerville +7 more
semanticscholar +1 more source