Results 21 to 30 of about 3,756,329 (348)
Foods, 2021 The purpose of this study was to determine the profile of volatile compounds (aroma) and overall flavor in dessert yogurts prepared from cow and goat milk, using three different, commercially available starter cultures, in the presence or absence of ...
Georgia Papaioannou +3 more
semanticscholar +1 more source
Food Hydrocolloids for Health, 2021 Exopolysaccharide (EPS400) from highest cholesterol removing (85.81±0.76%) Limosilactobacillus fermentum NCDC400 (LFNCDC400) was isolated, purified by anion-exhange chromatography.
Krushna Gawande +6 more
doaj +1 more source
Food Technology and Biotechnology, 2021 Research background. As fermentation is an integral feature of both, dry sausage and cheese production, this has led to the evaluation of bacterial cultures Lactococcus lactis ssp.
Mirna Mrkonjic Fuka +4 more
doaj +1 more source
Mongolian Journal of Chemistry, 2022 The aim of the study is to develop a technology of starter cultures for fermented milk using new strains of lactic acid bacteria isolated from Mongolian traditional fermented camel milk.
Sarengaole Bayinjirigala +3 more
doaj +1 more source
Starter culture technology: fermented foods [PDF]
, 2015 Practice of starter culture is an age old practice but without any scientific basis. With the awareness of need of microbial inoculations for regulation of fermentation process for quality production of desired quality foods innovative development have ...
D. Prema Latha +3 more
core +1 more source
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
core +1 more source
Providing variations in yeast types for proximate, antinutrient and organoleptic analysis of cowpea tempeh (Vigna unguiculata L. Walp.) brown eye varieties [PDF]
BIO Web of ConferencesThe study utilised four types of tempeh starter cultures: RAPRIMA brand tempeh starter cultures (R0), tempeh starter cultures derived from soybean tempeh flour (R1), tempeh starter cultures grown on rice media (R2), and tempeh starter cultures grown on ...
Rahayu Monika +2 more
doaj +1 more source
EVALUATION OF THE QUALITY OF CHEESES PRODUCTION INTENDED FOR COMMERCIALIZATION THROUGH THE USE AND COMPETITIVENESS OF SOME STARTER CULTURES OF MICROORGANISMS [PDF]
Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2023 The aim of the scientific investigation study was to evaluate the quality of cheeses production by involving some starter cultures of microorganisms and to evaluate the study of the cells of the fermentation microbial populations according to their ...
Artur GOLBAN, Rita GOLBAN
doaj
Yogurt Produced by Novel Natural Starter Cultures Improves Gut Epithelial Barrier In Vitro
Microorganisms, 2020 Yogurt is a traditional fermented dairy product, prepared with starter cultures containing Streptococcus thermophilus and Lactobacillus bulgaricus that has gained widespread consumer acceptance as a healthy food.
N. Popović +6 more
semanticscholar +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The objective of this study was to evaluate the effect of different starter cultures on the fermentation of yogurt added with aqueous extract of white oyster mushroom (Pleurotus ostreatus) whether each starter culture respond differently. This study used
Sjaloom Sakul +3 more
doaj +1 more source