Results 41 to 50 of about 3,756,329 (348)

Screening of selected starter cultures for the presence of DNA sequences coding for tyrosine decarboxylase

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, Jagadeesh, K. S., Masur, Shakuntala, Math, Nandini   +3 more
core   +2 more sources

Dynamic co‐culture metabolic models reveal the fermentation dynamics, metabolic capacities and interplays of cheese starter cultures

Biotechnology and Bioengineering, 2020
In this study, we have investigated the cheese starter culture as a microbial community through a question: can the metabolic behaviour of a co‐culture be explained by the characterized individual organism that constituted the co‐culture? To address this
Emrah Özcan, Merve Seven, Burcu Şirin, Tunahan Çakır, E. Nikerel, B. Teusink, E. T. Öner   +6 more
semanticscholar   +1 more source

Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedarius) gariss [PDF]

, 2016
The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation).
Ahmed, Adam Ismail, Faye, Bernard, Loiseau, Gérard, Mohamed, Babiker Elwasila, Yousif, Nuha Mohamed Elkhatim   +4 more
core   +1 more source

Evaluation of Volatile Compounds in Milks Fermented Using Traditional Starter Cultures and Probiotics Based on Odor Activity Value and Chemometric Techniques

Molecules, 2020
The volatile components of milks fermented using traditional starter cultures (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotics (Lactobacillus lactis, Lactobacillus bifidus, Lactobacillus casei, and Lactobacillus plantarum) were ...
Li Zhang, S. Mi, Ruobing Liu, Yaxin Sang, Xianghong Wang   +4 more
semanticscholar   +1 more source

Autochthonous Human Milk Lactobacillus Strains as Potential Probiotic Starter Cultures

Food Technology and Biotechnology
Research background. Human milk is rich in bioactive molecules and beneficial bacteria that contribute to shaping the newborn's microbiota. In this study, we aim to evaluate lactic acid bacteria strains isolated from human milk of healthy Croatian women ...
Katarina Butorac, Martina Banić, Dina El Khalifa, Ena Habuš, Nina Čuljak, Andreja Leboš Pavunc, Jasna Novak, Jagoda Šušković, Blaženka Kos   +8 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, Benítez Cabello, Antonio, Garrido Fernández, Antonio, Jiménez Díaz, Rufino, Morales Gómez, María Lourdes, Rodríguez Gómez, Francisco   +5 more
core   +1 more source

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

Foods, 2020
In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic ...
Miriam Rodríguez-González, Sonia Fonseca, J. Centeno, J. Carballo   +3 more
semanticscholar   +1 more source

Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.

PLoS ONE, 2022
Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs.
Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk   +5 more
doaj   +2 more sources

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures

Food Technology and Biotechnology, 2020
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions.
Deni Kostelac, Marija Vrdoljak, Ksenija Markov, Ivančica Delaš, Tjaša Jug, Jasenka Gajdoš Kljusurić, Željko Jakopović, Iva Čanak, Marko Jelić, Jadranka Frece   +9 more
doaj   +1 more source