Results 11 to 20 of about 24,510 (260)
Frontiers in Microbiology, 2023 IntroductionThis study aimed to assess the feasibility of utilizing commercially available dairy starter cultures to produce yogurt-type fermented soy beverages and evaluate the fundamental properties of the resulting products.MethodsSixteen different ...
Małgorzata Ziarno +3 more
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Food Hydrocolloids for Health, 2021 Exopolysaccharide (EPS400) from highest cholesterol removing (85.81±0.76%) Limosilactobacillus fermentum NCDC400 (LFNCDC400) was isolated, purified by anion-exhange chromatography.
Krushna Gawande +6 more
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Food Technology and Biotechnology, 2021 Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp.
Mirna Mrkonjic Fuka +4 more
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Mongolian Journal of Chemistry, 2022 The aim of the study is to develop a technology of starter cultures for fermented milk using new strains of lactic acid bacteria isolated from Mongolian traditional fermented camel milk.
Sarengaole Bayinjirigala +3 more
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Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]
BIO Web of ConferencesThe study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika +2 more
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Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology, 2015 Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the ...
Mo-Eun, Lee +5 more
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EVALUATION OF THE QUALITY OF CHEESES PRODUCTION INTENDED FOR COMMERCIALIZATION THROUGH THE USE AND COMPETITIVENESS OF SOME STARTER CULTURES OF MICROORGANISMS [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2023 The aim of the scientific investigation study was to evaluate the quality of cheeses production by involving some starter cultures of microorganisms and to evaluate the study of the cells of the fermentation microbial populations according to their ...
Artur GOLBAN, Rita GOLBAN
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Use of Starter Cultures in Meats
Journal of Food Protection, 1983 Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered.
James L, Smith, Samuel A, Palumbo
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used
Sjaloom Sakul +3 more
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Microorganisms, 2023 Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently
Luigi Chessa +5 more
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