Results 21 to 30 of about 94,800 (305)
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode [PDF]
, 2016 Starting from small-scale batch cultivations, acetic acid fermentations in static and submerged systems have been performed by a single acetic acid bacterial strain.
Giudici, Paolo +4 more
core +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
Italian Journal of Food Safety, 2011 The aim of this study was the evaluation of the use of selected lactic acid bacteria starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (Salame di daino) produced in a small-scale plant in ...
S. Parmegiani +3 more
doaj +1 more source
The Use of Starter Cultures in Traditional Meat Products
Journal of Food Quality, 2017 Starter cultures could play an essential role in the manufacture of traditional cured meat products. In order to achieve objectives related to meat products’ quality and safety improvement, the selection of particular strains constituting a starter ...
Marta Laranjo +2 more
doaj +1 more source
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
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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
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Novel starter cultures to inhibit biogenic amines accumulation during fish sauce fermentation [PDF]
, 2011 Bacteria with amine oxidase activity have become a particular interest to reduce biogenic amines concentration in food products such as meat and fish sausages.
Abu Bakar, Fatimah +3 more
core +1 more source
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2006 Here, seven different starter cultures used in the production of fermented sausages were screened for the presence or absence of specific DNA sequences coding for tyrosine decarboxylase.
Radka Burdychová
doaj +1 more source
Sourdough bread preparation using selected lactic acid bacterial starter cultures [PDF]
, 2014 The lactic fermentation of cereals is known to improve the food quality through the development of flavor, enhancement of the nutritional value and shelf life, and by removing toxic or antinutritional factors of food products.
Bharati, Pushpa +3 more
core +2 more sources
Microorganisms, 2022 Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and ...
Lucilla Iacumin +6 more
doaj +1 more source