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The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt.
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- Foods, 2024, v. 13, n. 9, p. 1327, doi. 10.3390/foods13091327
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- Article
Investigating the effect of commercial starter cultures on the physicochemical and microbiological properties of Merguez, an artisanal Moroccan sausage.
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- Malaysian Journal of Microbiology, 2024, v. 20, n. 1, p. 75, doi. 10.21161/mjm.230244
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- Article
Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 35, doi. 10.3390/fermentation10010035
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- Article
Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 53, doi. 10.3390/fermentation10010053
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- Article
Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers.
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- International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 873, doi. 10.1111/1471-0307.13005
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- Article
Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-42633-w
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- Article
Modelling and Predicting the Growth of Escherichia coli and Staphylococcus aureus in Co-Culture with Geotrichum candidum and Lactic Acid Bacteria in Milk.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 15, p. 8713, doi. 10.3390/app13158713
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- Article
Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation.
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- Fermentation (Basel), 2023, v. 9, n. 8, p. 731, doi. 10.3390/fermentation9080731
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- Article
THE EFFECT OF STARTER CULTURES ON THE LENGTH AND PERIMETER LOSS IN DRY-CURED PORK LOIN.
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- Knowledge: International Journal, 2023, v. 59, n. 3, p. 207
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- Article
Identification of lactic acid bacteria isolated from developed dried coffee starter culture used as a fermentation agent to produce Robusta civet coffee.
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- Biodiversitas: Journal of Biological Diversity, 2023, v. 24, n. 7, p. 3715, doi. 10.13057/biodiv/d240708
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- Article
Effects of different fermentation starter cultures on the quality of fish sauce prepared from deep-sea smelt.
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- Food Science & Technology Research, 2023, v. 29, n. 4, p. 289, doi. 10.3136/fstr.FSTR-D-23-00021
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- Article
Application of beekeeping products in the technology of raw smoked sausages.
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- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 3, p. 86, doi. 10.31548/animal.3.2023.86
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- Article
Fermentation Quality and Chemical Composition of Industrial Hemp (Cannabis sativa L.) Silage Inoculated with Bacterial Starter Cultures—A Pilot Study.
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- Agronomy, 2023, v. 13, n. 5, p. 1371, doi. 10.3390/agronomy13051371
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- Article
Application and Effect of Pediococcus pentosaceus and Lactiplantibacillus plantarum as Starter Cultures on Bacterial Communities and Volatile Flavor Compounds of Zhayu , a Chinese Traditional Fermented Fish Product.
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- Foods, 2023, v. 12, n. 9, p. 1768, doi. 10.3390/foods12091768
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- Article
Detection of lytic phage infecting flavour-producing strain of Lacticaseibacillus paracasei in the dairy effluents of Kerala.
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- Journal of Dairy Research, 2023, v. 90, n. 2, p. 178, doi. 10.1017/S0022029923000274
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- Article
RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 71, doi. 10.15673/fst.v17i2.2601
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- Article
EVALUATION OF THE QUALITY OF CHEESES PRODUCTION INTENDED FOR COMMERCIALIZATION THROUGH THE USE AND COMPETITIVENESS OF SOME STARTER CULTURES OF MICROORGANISMS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2023, v. 23, n. 2, p. 257
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- Article
Effect of Limosilactobacillusfermentum 332 on physicochemical characteristics, volatile flavor components, and Quorum sensing in fermented sausage.
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- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-31161-2
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- Article
Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics.
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- Foods, 2023, v. 12, n. 5, p. 996, doi. 10.3390/foods12050996
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- Article
Molecular identification and phylogenetic characterization of A-strain isolates of maize streak virus from western Ethiopia.
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- Archives of Virology, 2022, v. 167, n. 12, p. 2753, doi. 10.1007/s00705-022-05614-4
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- Article
Identification and Antibacterial Activity of Lactobacillus Isolated from Different Raw Honey in Mostaganem Province, Algeria.
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- Asian Journal of Dairy & Food Research, 2022, v. 41, n. 4, p. 468, doi. 10.18805/ajdfr.DRF-264
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- Article
The screening of probiotic lactic acid bacteria from honey of stingless bee from West Sumatra, Indonesia and using as starter culture.
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- Biodiversitas: Journal of Biological Diversity, 2022, v. 23, n. 12, p. 6379, doi. 10.13057/biodiv/d231235
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- Article
Analysis of the Genome Architecture of Lacticaseibacillus paracasei UNQLpc 10, a Strain with Oenological Potential as a Malolactic Starter.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 726, doi. 10.3390/fermentation8120726
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- Article
GELENEKSEL YOĞURTLARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN MALDI TOF MS BİOTYPER SİSTEMİ İLE TANIMLANMASI VE BAZI STARTER KÜLTÜR ÖZELLİKLERİNİN BELİRLENMESİ.
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- GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1059, doi. 10.15237/gida.GD22088
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- Article
Development and Applications of CRISPR/Cas9-Based Genome Editing in Lactobacillus.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 21, p. 12852, doi. 10.3390/ijms232112852
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- Article
The Power of Theoretical and Practical Identifiability Analysis for Modeling (Micro-) Biological Processes.
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- Journal of Animal Science, 2022, v. 100, p. 33, doi. 10.1093/jas/skac247.064
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- Article
Influence of Graded Levels of Microbially Enhanced Protein on Processing and Expansion of Extruded dog Foods.
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- 2022
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- Abstract
IDENTIFICATION OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE GROWTH AND DEVELOPMENT OF LACTIC ACID MICROORGANISMS IN PASTILLE MARMALADE PRODUCTS ENRICHED WITH LACTIC ACID STARTERS.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 118, n. 11, p. 68, doi. 10.15587/1729-4061.2022.263111
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- Article
Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional black pearl grapes beverage.
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- Environment Conservation Journal, 2022, v. 23, n. 3, p. 71, doi. 10.36953/ECJ.10102225
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- Article
Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider.
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- Fermentation (Basel), 2022, v. 8, n. 8, p. 350, doi. 10.3390/fermentation8080350
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- Article
Molecular characterization of a novel subgenotype of lumpy skin disease virus strain isolated in Inner Mongolia of China.
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- BMC Veterinary Research, 2022, v. 18, n. 1, p. 1, doi. 10.1186/s12917-022-03383-5
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- Article
The Influence of Kombucha Starter Culture Storage Time and Temperature on its Activation Rate and Quality of Fermented Beverage.
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- CET Journal - Chemical Engineering Transactions, 2022, v. 93, p. 7, doi. 10.3303/CET2293002
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- Article
Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 73, doi. 10.3390/fermentation8020073
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- Article
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation.
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- Foods, 2022, v. 11, n. 11, p. 1553, doi. 10.3390/foods11111553
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- Article
Improved Survival of Freeze-Dried Lactobacillus pentosus SY130 and Applied as a Co-culture Starter with Lactobacillus plantarum KJ03 for Fermenting Stink Bean (Sataw-Dong).
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- Indian Journal of Microbiology, 2022, v. 62, n. 2, p. 215, doi. 10.1007/s12088-021-00997-5
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- Article
乳酸菌发酵核桃粕制备多肽 及其体外抗氧化活性.
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- Food Research & Development, 2022, v. 43, n. 10, p. 117, doi. 10.12161/j.issn.1005-6521.2022.10.016
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- Article
INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA.
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- GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 387, doi. 10.15237/gida.GD22011
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- Article
ارزیابی خصوصیات ضدمیکروبی و پروبیوتیکی باکتري اسید لاکتیک غالب جدا شده از تخمیر تصادفی بذر شبدر جوانهزده.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 299, doi. 10.52547/fsct.19.123.299
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- Article
بررسیخواص بافتیو حسیماستهايتولیديتوسط باکتريهاياسید لاکتیک جدا شده از ماستهاي گوسفنديمناطق مشهد، همدان و دزفول.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 171, doi. 10.52547/fsct.19.122.171
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- Article
New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties.
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- Fermentation (Basel), 2022, v. 8, n. 3, p. 31, doi. 10.3390/fermentation8010031
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- Article
Rice flour powder carrying mixed starter culture of Lactiplantibacillus plantarum KU‐LM173 and Pediococcus acidilactici KU‐LM145 for fermented mussel, Perna viridis Linnaeus 1758.
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- Journal of Applied Microbiology, 2022, v. 132, n. 2, p. 1197, doi. 10.1111/jam.15270
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- Article
Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
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- PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0261677
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- Article
New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties.
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- Fermentation (Basel), 2022, v. 8, n. 1, p. 31, doi. 10.3390/fermentation8010031
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- Publication type:
- Article
The effects of commercial mixed-strain starter cultures on the chemical and sensory characteristics of UF-Feta cheese analogue during ripening.
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- Iranian Food Science & Technology Research Journal / Majallah-i Pizhūhishhā-yi ̒Ulūm va Sanāyi̒-i Ghaz̠āyī-i Īrān, 2022, v. 17, n. 6, p. 153, doi. 10.22067/ifstrj.2021.70493.1050
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- Article
NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.
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- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 230
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- Article
Development technology of starter cultures using lactic acid bacteria isolated from fermented Camel milk with cholesterol lowering ability.
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- Mongolian Journal of Chemistry, 2022, v. 23, n. 49, p. 38, doi. 10.5564/mjc.v23i49.1404
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- Article
Enriching Lactobacilli from Fermented Pulse Dal Flour-Analyzing its Efficacy in Utilizing Carbohydrates and Production of α-galactosidase Enzyme During Pigeon Pea Fermentation.
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- Journal of Pure & Applied Microbiology, 2021, v. 15, n. 4, p. 2003, doi. 10.22207/JPAM.15.4.22
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- Article
Profiles of Small Regulatory RNAs at Different Growth Phases of Streptococcus thermophilus During pH-Controlled Batch Fermentation.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.765144
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- Article
POSITIVE EFFECTS OF STARTER CULTURES ON SENSORY CHARACTERISTICS OF MEAT PRODUCTS.
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- Knowledge: International Journal, 2021, v. 47, n. 3, p. 443
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- Article
Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures.
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- European Food Research & Technology, 2021, v. 247, n. 11, p. 2847, doi. 10.1007/s00217-021-03835-6
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- Article