Results 31 to 40 of about 3,756,329 (348)
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
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
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
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan +2 more
core +1 more source
, 2020 In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF‐L903 and YC‐X11) and a commercial starter culture (STI‐12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk set‐yoghurt
G. B. L. Madhubasani +6 more
semanticscholar +1 more source
Foods, 2020 The objective of this study was to investigate probiotic microorganisms for use as starter cultures in dry fermented sausages production. A total of eight strains were studied evaluating technological and safety characteristics including the ability to ...
Nadia de L Agüero +4 more
semanticscholar +1 more source
Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]
, 2016 The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria +5 more
core +1 more source
Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Food Science and Biotechnology, 2020 Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (
S. Heo, Jong-Hoon Lee, Do-Won Jeong
semanticscholar +1 more source
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources
Food Research, 2020 This research was aimed to study the effect of Lactobacillus plantarum and Leuconostoc mesenteroides starter cultures application in lower salt concentration fermentation on sauerkraut quality.
E. Zubaidah +5 more
semanticscholar +1 more source