Results 221 to 230 of about 24,510 (260)

Cheese | Starter Cultures: Specific Properties

2002
Starter cultures perform a number of specific functions in fermented dairy products, which include the metabolism of lactose to produce lactic acid, production of flavor compounds, and antimicrobial substances, and the degradation of milk proteins particularly during cheese maturation.
Broome, M. C., Powell, I. B., Limsowtin, G. K. Y.   +2 more
openaire   +2 more sources

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

Food Research International, 2022
Yingying Sun, Qian Hua, Yanshun Xu
exaly  

STARTER CULTURES

2003
L. Durso, R. Hutkins
openaire   +1 more source

Starter cultures

1998
R. K. Robinson, R. A. Wilbey
openaire   +1 more source

Starter Cultures

2019
Jennifer Mahony, Olivia McAuliffe, Paul D. Cotter, Gerald F. Fitzgerald   +3 more
openaire   +1 more source

Microorganisms from starter and protective cultures - Occurrence of antibiotic resistance and conjugal transfer of tet genes in vitro and during food fermentation

LWT - Food Science and Technology, 2022
Urszula Zarzecka, Wioleta Chajecka-Wierzchowska, Anna Zadernowska   +2 more
exaly  

Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

Recent Patents on Food, Nutrition & Agriculture, 2020
Pasquale Russo, Carmen Berbegal, Warren Albertin   +2 more
exaly  

PRESERVATION OF STARTER CULTURES

Proceedings of the Society of Agricultural Bacteriologists, 1939
A. T. R. Mattick, H. J. Rogers
openaire   +1 more source

Starter cultures as a reservoir of antibiotic resistant microorganisms

LWT - Food Science and Technology, 2020
Urszula Zarzecka, Anna Zadernowska, Wioleta Chajecka-Wierzchowska   +2 more
exaly  

Influence of starter cultures on the antioxidant activity of kombucha beverage

Food Chemistry, 2011
Radomir Malbaša, Eva S Lončar, Jasna M Čanadanović-Brunet   +2 more
exaly