Results 211 to 220 of about 24,510 (260)

Growth characteristics of meat starter cultures

Meat Science, 1991
The Australian Code of Practice for manufacture of dry and semi-dry sausage (salami) states that fermentation temperatures must not exceed 25°C and that a pH of 5·2 must be achieved in the product within 48 h. In order to select the most appropriate starter cultures for fermentation, Lactobacillus plantarum, Pediococcus pentosaceus and Staphylococcus ...
J, Coventry, M W, Hickey
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Saccharomyces cerevisiae as a starter culture in Mycella

International Journal of Food Microbiology, 2001
The potential use of Saccharomyces cerevisiae FB7 as an additional starter culture for the production of Mycella, a Danish Gorgonzola type cheese, was investigated. Two dairy productions of Mycella, each containing batches of experimental cheeses with S. cerevisiae added and reference cheeses without yeast added were carried out.
Kronborg Hansen, T., Tempel, T. v. d., Cantor, M. D., Jakobsen, M.   +3 more
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Starter cultures: bioprotective cultures

2007
In the last few years, concerns over food safety have increased their importance due to its dramatic impact on public health. Over the past decade, a series of food scandals have erupted involving meat and meat products, which feature prominently in the food safety crisis.
Vignolo, Graciela Margarita, Fadda, Silvina G.   +1 more
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Meat Starter Culture

Meat starter cultures are maturation and surface starters used to accelerate the fermentation process, maximize the quality, and guarantee uniformity and safety of the product. This review discusses the beneficial role of meat starter cultures in the acceleration and promotion of the fermentation process by rapid matrix acidification, standardization ...
Borpuzari, Rajendra Nath, Borpuzari, Trishna, Saikia, Rashmi Rekha   +2 more
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New developments in meat starter cultures

Meat Science, 1998
Meat starter cultures containing one or more strains of lactic acid bacteria,Actinobacteria, staphylococci,Halomonas elongata, Aeromonas spec., and moulds or yeasts are widely in practical use. The progress in microbial systematic has led to changes in the taxonomy of familiar bacterial species which are described. Studies of flavour genesis led to the
W P, Hammes, C, Hertel
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Concentrated Starter Cultures

2018
Concentrated starter cultures are defined as starter cultures that are grown under closely controlled conditions, concentrated into a small volume, and frozen or dried for storage and transportation. These have provided improved starter cultures that are easier to utilize in the manufacture of cultured foods than traditional forms of starters.
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Cheese | Starter Cultures: General Aspects

2002
This article addresses general concepts surrounding the use of starter cultures in cheesemaking. Starter cultures are essential to the manufacture of many cheese types. Whether prepared from the natural flora of milk, propagated as cultured whey, or selected from a preserved collection of defined single strains or undefined mixtures, starter cultures ...
Powell, I. B., Broome, M. C., Limsowtin, G. K. Y.   +2 more
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Autochthonous starter cultures

2016
Nowadays, in the line with the expanding trend of green living, safe food containing less synthetic additives and items produced by using technologies with less impact on the environment (so-called natural food) have to be offered to consumers. All this reasons opens up a huge space for new methods implemented in safe food production. Implementation of
Frece, Jadranka, Markov, Ksenija
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Starter cultures for cereal based foods

Food Microbiology, 2014
Fermented cereals play a significant role in human nutrition in all parts of the world where cereals grow. These fermentations are started spontaneously or there have been traditional techniques developed in order to keep starter cultures for these processes alive.
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Proteinase genes of cheese starter cultures

Biochemical Society Transactions, 1991
Summary The proteolytic enzymes of lactococci are of eminent importance for milk fermentations. By the combined action of proteinases and peptidases milk protein is degraded to peptides and amino acids which are required for cell growth and contribute to the organoleptic properties of the foods.
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