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Lactobacillus plantarum: From Application to Protein Expression (Lactobacillus plantarum: Sovellutuksista proteiinien ilmentymiseen) [PDF]

Plumed-Ferrer, Carme
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starter cultures

2016
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Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney   +3 more
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Cheese Starter Cultures

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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Improving dairy starter cultures

Trends in Biotechnology, 1987
It has long been recognized that various dairying-relevant properties of mesophilic lactic streptococci are unstable traits. During the past ten years it has become increasingly clear that these instabilities are due to loss of plasmids during growth of the bacteria.
Venema, Gerard, Kok, Jan
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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
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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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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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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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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
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