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Use of Starter Cultures in Meats
Journal of Food Protection, 1983 Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered.
James L, Smith, Samuel A, Palumbo
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Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology, 2015 Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the ...
Mo-Eun, Lee +5 more
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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
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
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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
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Microorganisms, 2023 Commercial starter cultures, composed of high concentrations of a few species/strains of lactic acid bacteria (LAB), selected based on their strong technological aptitudes, have been developed to easily and safely carry out food fermentations. Frequently
Luigi Chessa +5 more
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Modeling and Control of a 7-phase Claw-pole Starter-alternator for a Micro-hybrid Automotive Application [PDF]
, 2008 This paper deals with the modeling and the control of a new high power 12V Integrated Starter Alternator (ISA). This system is used to bring micro-hybrid functions to standard Internal Combustion Engine (ICE) vehicles.
BOUSCAYROL, Alain +12 more
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Safety evaluation of starter cultures
, 2017 The safe use of microorganisms in food fermentations represents a millenarian tale in human history. The sector of starter cultures arose to assure high standards in the production of fermented foods, including standards dealing with the hygienic ...
Spano, Giuseppe +5 more
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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
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Organoids in pediatric cancer research
FEBS Letters, EarlyView.Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley +1 more source