Results 231 to 240 of about 1,189,834 (296)

Draft genome sequences of 53 Lactococcus and Leuconostoc strains isolated from two undefined DL-starter cultures. [PDF]

Microbiol Resour Announc
Li W, Soto-Serrano A, Panah FM, Arik G, Deptula P, Lucena D, Vogensen FK, Krych L.   +7 more
europepmc   +1 more source

Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells. [PDF]

J Microbiol Biotechnol
Hyun IK, Hong SW, Ma MJ, Chang JY, Lee S, Yun YR.   +5 more
europepmc   +1 more source

Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion. [PDF]

Foods
Li H, Li Q, Wang Q, Chen J, Xia W, Liao E.   +5 more
europepmc   +1 more source

Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages. [PDF]

Food Chem X
Shao X, Wang H, Song X, Xu N, Sun J, Xu X.   +5 more
europepmc   +1 more source

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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.
Markus J Brandt
exaly   +3 more sources

Starter Cultures

2016
absent
Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
openaire   +3 more sources

Starter culture for the production of ?soyiru?

World Journal of Microbiology & Biotechnology, 1996
Bacillus 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
openaire   +2 more sources

Coagulants and Starter Cultures

2023
The 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
openaire   +1 more source

Starter compositions for the preparation of different types of starter cultures

Baking in Russia, 2021
Традиционные 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, L.I. Kuznetsova, E.N. Pavlovskaja, M.N. Lokachuk, O.I. Parakhina   +4 more
openaire   +1 more source

Starter and protective cultures

2003
The 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, U. Schillinger, R. Geisen, F.-K. Lücke   +3 more
openaire   +1 more source