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Combined Non-Thermal Microbial Inactivation Techniques to Enhance the Effectiveness of Starter Cultures for Kimchi Fermentation. [PDF]
J Microbiol BiotechnolKim SJ +5 more
europepmc +1 more source
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Starter culture for the production of ?soyiru?
World Journal of Microbiology & Biotechnology, 1996Bacillus subtilis or licheniformis facilitated production of 'soyiru' with the best results being given by using both together. Fermentation employing Streptococcus enterococcus was unsuccessful.
H A, Suberu, J A, Akinyanju
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Starter compositions for the preparation of different types of starter cultures
Baking in Russia, 2021Традиционные технологии хлебобулочных изделий основаны на процессах спиртового и молочнокислого брожения, возбудителями которых являются дрожжи и молочнокислые бактерии. Технологии на основе заквасок приобретают все большее распространение на хлебопекарных предприятиях страны, поскольку микроорганизмы заквасок существенно влияют на качество готовых ...
O.A. Savkina +4 more
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2018
Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
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Modern lactic starter technology is a highly competitive, multimillion-dollar sector of today's cheese industry. More literature exists on milk fermentative organisms than for any other food. Several excellent review articles have been written detailing the history of starter cultures.
Randall K. Thunell, William E. Sandine
openaire +1 more source
Coagulants and Starter Cultures
2023The conversion of milk into cheese relies on a complex set of (bio)chemical events and manufacturing processes. The details vary depending on the type of cheese being made and on the level of technological sophistication being used by the cheesemaker, though the key stages of coagulation, draining, acidification and maturation are shared by most cheese
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1993
The use of starter cultures (often simply called starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most cheeses. These cultures are called starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in cheese manufacture.
Timothy M. Cogan, Colin Hill
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The use of starter cultures (often simply called starters) containing lactic acid bacteria (LAB) is an essential requirement in the manufacture of most cheeses. These cultures are called starters because they initiate or ‘start’ the production of lactic acid, their primary purpose in cheese manufacture.
Timothy M. Cogan, Colin Hill
openaire +1 more source
Genetically modified starter and protective cultures
International Journal of Food Microbiology, 1996Modern approaches towards starter and protective culture improvement rely on advances in molecular biology. For most microorganisms used for food production, gene technological methods have been well developed. By recombinant DNA technology, 'tailor-made' starter and protective cultures may be constructed so as to combine technically desirable features.
Geisen, Rolf +1 more
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Starter and protective cultures
2003The safekeeping and preservation of food have been part of mankind’s struggle for survival throughout our cultural history. Improvement of technical skills has been a further driving force in the development of new methods and approaches for the prevention of food deterioration. Originally applied as “empirical” processes and backed up by tradition and
W. H. Holzapfel +3 more
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