Results 271 to 280 of about 3,756,329 (348)

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

Food Research International, 2022
Suanyu is one of the traditional Chinese fermented fish products with a pleasant flavor. The present study sought to evaluate the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu after fermentation ...
Yingying Sun, Qian Hua, Xuyan Tian, Yanshun Xu, Pei Gao, W. Xia   +5 more
semanticscholar   +1 more source

Microbiological and biochemical performances of six yeast species as potential starter cultures for wet fermentation of coffee beans

, 2021
This study investigated the microbiological and biochemical characteristics of six endogenous yeast species isolated from spontaneous wet coffee fermentation for their potential as starter cultures.
Hosam Elhalis, J. Cox, D. Frank, Jian Zhao   +3 more
semanticscholar   +1 more source

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

Recent Patents on Food, Nutrition & Agriculture, 2020
BACKGROUND Since over 15 years, non-Saccharomyces starter cultures represent a new interesting segment in the dynamic field of multinationals and national companies that develop and sell microbial-based biotechnological solutions for the wine sector ...
Ludovic Roudil, P. Russo, C. Berbegal, W. Albertin, G. Spano, V. Capozzi   +5 more
semanticscholar   +1 more source

Starter Cultures

Food microbiology, 2019
Jennifer Mahony, Olivia McAuliffe, Paul D. Cotter, Gerald F. Fitzgerald   +3 more
openaire   +2 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

Physicochemical and textural characteristics and volatile compounds of semihard goat cheese as affected by starter cultures.

Journal of Dairy Science, 2020
Today, cheese is valued because of its high nutritional value and unique characteristics. Improving the texture and flavor of cheese by selecting suitable starter cultures is an important way to promote the development of cheese industry.
Rong Jia, Fuxin Zhang, Yuxuan Song, Y. Lou, Aiqing Zhao, Yufang Liu, Haishuai Peng, Y. Hui, Rong Ren, Bini Wang   +9 more
semanticscholar   +1 more source

Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics

Yeast, 2020
The growing trend in the wine industry is the revaluation of the role of non‐Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae.
A. Pietrafesa, A. Capece, Rocchina Pietrafesa, M. Bely, P. Romano   +4 more
semanticscholar   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

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