Works matching DE "BACTERIAL starter cultures"

Results: 384

Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution.

Published in:

Microorganisms, 2025, v. 13, n. 5, p. 981, doi. 10.3390/microorganisms13050981

By:

Kovács, Mónika;
Pomázi, Andrea;
Taczman-Brückner, Andrea;
Kiskó, Gabriella;
Dobó, Viktória;
Kocsis, Tamás;
Mohácsi-Farkas, Csilla;
Belák, Ágnes

Publication type:

Article

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 875, doi. 10.1007/s00217-010-1220-z

By:

Gücükoğlu, Ali;
Küplülü, Özlem

Publication type:

Article

Taking advantage of the flow cytometry technique for improving malolactic starters production.

Published in:

European Food Research & Technology, 2009, v. 228, n. 4, p. 543, doi. 10.1007/s00217-008-0961-4

By:

Quirós, Covadonga;
Herrero, Mónica;
García, Luis A.;
Díaz, Mario

Publication type:

Article

Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1651, doi. 10.1007/s00217-008-0889-8

By:

Kezban Candogan;
Suhendra Kartika;
Foster Wardlaw;
James Acton

Publication type:

Article

Microbial Properties Evaluation of a Yogurt Whey-Based Orange Beverage Fermented with Kombucha as a Starter Culture.

Published in:

Journal of Human Environment, & Health Promotion (JHEHP), 2023, v. 9, n. 4, p. 224, doi. 10.61186/jhehp.9.4.224

By:

Hatami, Marzieh;
Fadaei, Vajiheh

Publication type:

Article

乳酸菌发酵核桃粕制备多肽及其体外抗氧化活性.

Published in:

Food Research & Development, 2022, v. 43, n. 10, p. 117, doi. 10.12161/j.issn.1005-6521.2022.10.016

By:

贺莹;
陈杰

Publication type:

Article

Maize flour is a promising and low-cost carrier material for producing freeze-dried starter cultures adapted to cereal fermentation in West Africa.

Published in:

Cogent Food & Agriculture, 2020, v. 6, n. 1, p. 1, doi. 10.1080/23311932.2020.1858532

By:

Houngbédji, Marcel;
Sidbewende Compaoré, Clarisse;
Eméric Madodé, Yann;
Wilfrid Padonou, Sègla;
Hounhouigan, Djidjoho Joseph;
Yildiz, Fatih

Publication type:

Article

EVALUATION OF THE COLOUR CHARACTERISTICS OF RAW-DRIED SAUSAGES MADE WITH STARTER CULTURE.

Published in:

Management & Education / Upravlenie i Obrazovanie, 2013, v. 9, n. 6, p. 39

By:

Indzhelieva, Diana

Publication type:

Article

Profiles of Small Regulatory RNAs at Different Growth Phases of Streptococcus thermophilus During pH-Controlled Batch Fermentation.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.765144

By:

Liu, Gefei;
Chang, Haode;
Qiao, Yali;
Huang, Kai;
Zhang, Ao;
Zhao, Yu;
Feng, Zhen

Publication type:

Article

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non- Saccharomyces yeast as industrial wine starters.

Published in:

AMB Express, 2016, v. 6, n. 1, p. 1, doi. 10.1186/s13568-016-0278-9

By:

Lee, Sae-Byuk;
Choi, Won-Seok;
Jo, Hyun-Jung;
Yeo, Soo-Hwan;
Park, Heui-Dong

Publication type:

Article

Contrasting bacterial community structure in artificial pit mud-starter cultures of different qualities: a complex biological mixture for Chinese strong-flavor Baijiu production.

Published in:

3 Biotech, 2019, v. 9, n. 3, p. 1, doi. 10.1007/s13205-019-1622-y

By:

Liu, Mao-Ke;
Tang, Yu-Ming;
Zhao, Ke;
Liu, Ying;
Guo, Xiao-Jiao;
Tian, Xin-Hui;
Ren, Dao-Qun;
Yao, Wan-Chun

Publication type:

Article

The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine.

Published in:

International Journal of Food Science & Technology, 2000, v. 35, n. 1, p. 75, doi. 10.1046/j.1365-2621.2000.00359.x

By:

Maicas, Sergi;
Pardo, Isabel;
Ferrer, Sergi

Publication type:

Article

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM BOSNIAN ARTISANAL DRY FERMENTED SAUSAGE (SUDŽUK) DURING FERMENTATION.

Published in:

Genetika (0534-0012), 2015, v. 47, n. 3, p. 819, doi. 10.2298/GENSR1503819C

By:

ČOLO, Josip;
MIHAJLOVIĆ, Sanja;
TOLINAČKI, Maja;
ALKIĆ, Mersiha;
POPOVIĆ, Dušanka;
KOJIĆ, Milan;
TERZIĆ-VIDOJEVIĆ, Amarela

Publication type:

Article

EFFECT OF TEMPERATURE, BACTERIAL PROPORTION AND INOCULUM SIZE ON THE FERMENTATION OF GOAT YOGURT WITH BIFIDOBACTRIUM BIFIDUM.

Published in:

Carpathian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 30

By:

Guowei Shu;
Ni Lei;
He Chen;
Chang Feng Wang;
Hongchang Wan

Publication type:

Article

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage.

Published in:

International Journal of Microbiology, 2020, p. 1, doi. 10.1155/2020/7825943

By:

Byakika, Stellah;
Mukisa, Ivan Muzira;
Byaruhanga, Yusuf Byenkya;
Muyanja, Charles

Publication type:

Article

Active Anti-Microbial Effects of Larch and Pine Wood on Four Bacterial Strains.

Published in:

BioResources, 2014, v. 9, n. 1, p. 273

By:

Laireiter, Christina M.;
Schnabel, Thomas;
Köck, Andreas;
Stalzer, Patrick;
Petutschnigg, Alexander;
Oostingh, Gertie J.;
Hell, Markus

Publication type:

Article

CULTIVO INICIADOR PARA LA PRODUCCIÓN DEL SUERO COSTEÑO.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2012, v. 10, n. 1, p. 16

By:

ACEVEDO, DIOFANOR;
GUZMAN, LUIS E.;
RODRIGUEZ, AIDA

Publication type:

Article

Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts.

Published in:

Canadian Journal of Microbiology, 2012, v. 58, n. 5, p. 581, doi. 10.1139/w2012-026

By:

Laiño, Jonathan Emiliano;
LeBlanc, Jean Guy;
Savoy de Giori, Graciela

Publication type:

Article

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale.

Published in:

Journal of Applied Microbiology, 2016, v. 121, n. 5, p. 1457, doi. 10.1111/jam.13278

By:

Forgrave, R.;
Donaghy, J.A.;
Fisher, A.;
Rowe, M.T.

Publication type:

Article

Evaluation of autochthonous micrococcus strains as starter cultures for the production of Kedong sufu.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 3, p. 671, doi. 10.1111/jam.13023

By:

Feng, Z.;
Huang, S.;
Ai, Z.W.;
Zhang, M.;
Zhai, S.;
Chen, X.

Publication type:

Article

Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products.

Published in:

Journal of Applied Microbiology, 2015, v. 119, n. 3, p. 797, doi. 10.1111/jam.12875

By:

Ogunremi, O.R.;
Sanni, A.I.;
Agrawal, R.

Publication type:

Article

Autochthonous starter cultures and indigenous grape variety for regional wine production.

Published in:

Journal of Applied Microbiology, 2015, v. 118, n. 6, p. 1395, doi. 10.1111/jam.12789

By:

Garofalo, C.;
El Khoury, M.;
Lucas, P.;
Bely, M.;
Russo, P.;
Spano, G.;
Capozzi, V.

Publication type:

Article

Isolation and characterization of halophilic lactic acid bacteria acting as a starter culture for sauce fermentation of the red alga Nori ( Porphyra yezoensis).

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 6, p. 1506, doi. 10.1111/jam.12466

By:

Uchida, M.;
Miyoshi, T.;
Yoshida, G.;
Niwa, K.;
Mori, M.;
Wakabayashi, H.

Publication type:

Article

Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea KDF3 and its protease KP3 as adjuncts.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 4, p. 877, doi. 10.1111/jam.12433

By:

Feng, Z.;
Chen, H.;
Lv, X.T.;
Deng, H.L.;
Chen, X.;
Li, J.J.;
Guo, L.

Publication type:

Article

Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines.

Published in:

Journal of Applied Microbiology, 2014, v. 116, n. 3, p. 586, doi. 10.1111/jam.12392

By:

Juega, M.;
Costantini, A.;
Bonello, F.;
Cravero, M.‐C.;
Martinez‐Rodriguez, A.J.;
Carrascosa, A.V.;
Garcia‐Moruno, E.

Publication type:

Article

Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga, an alkaline fermented food.

Published in:

Journal of Applied Microbiology, 2013, v. 115, n. 1, p. 133, doi. 10.1111/jam.12214

By:

Compaoré, C.S.;
Nielsen, D.S.;
Sawadogo ‐ Lingani, H.;
Berner, T.S.;
Nielsen, K.F.;
Adimpong, D.B.;
Diawara, B.;
Ouédraogo, G.A.;
Jakobsen, M.;
Thorsen, L.

Publication type:

Article

Development of starter culture for improved processing of Lafun, an African fermented cassava food product.

Published in:

Journal of Applied Microbiology, 2010, v. 109, n. 4, p. 1402, doi. 10.1111/j.1365-2672.2010.04769.x

By:

Padonou, S. W.;
Nielsen, D. S.;
Akissoe, N. H.;
Hounhouigan, J. D.;
Nago, M. C.;
Jakobsen, M.

Publication type:

Article

Effect of starter culture inoculation on feed hygiene and microbial population development in fermented pig feed composed of a cereal grain mix with wet wheat distillers’ grain.

Published in:

Journal of Applied Microbiology, 2010, v. 108, n. 1, p. 129, doi. 10.1111/j.1365-2672.2009.04399.x

By:

Olstorpe, M.;
Axelsson, L.;
Schnürer, J.;
Passoth, V.

Publication type:

Article

Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 3, p. 884, doi. 10.1111/j.1365-2672.2008.03813.x

By:

Milesi, M. M.;
McSweeney, P. L. H.;
Hynes, E. R.

Publication type:

Article

Bacterial community dynamics during the ensilage of wilted grass.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 359, doi. 10.1111/j.1365-2672.2008.03802.x

By:

McEniry, J.;
O'Kiely, P.;
Clipson, N. J. W.;
Forristal, P. D.;
Doyle, E. M.

Publication type:

Article

Evaluation of amino acid-decarboxylative microbiota throughout the ripening of an Italian PDO cheese produced using different manufacturing practices.

Published in:

Journal of Applied Microbiology, 2008, v. 105, n. 2, p. 540, doi. 10.1111/j.1365-2672.2008.03793.x

By:

Marino, M.;
Maifreni, M.;
Bartolomeoli, I.;
Rondinini, G.

Publication type:

Article

Hydrophobicity and antimicrobial activities of quaternary pyridinium salts.

Published in:

Journal of Applied Microbiology, 2008, v. 104, n. 3, p. 824, doi. 10.1111/j.1365-2672.2007.03616.x

By:

Zhao, T.;
Sun, G.

Publication type:

Article

Spread and variability of the integrase gene in Lactobacillus delbrueckii ssp. lactis strains and phages isolated from whey starter cultures.

Published in:

Journal of Applied Microbiology, 2007, v. 102, n. 2, p. 344, doi. 10.1111/j.1365-2672.2006.03101.x

By:

Zago, M.;
Suarez, V.;
Reinheimer, J. A.;
Carminati, D.;
Giraffa, G.

Publication type:

Article

Production of conjugated linoleic acid by dairy starter cultures.

Published in:

Journal of Applied Microbiology, 1998, v. 85, n. 1, p. 95, doi. 10.1046/j.1365-2672.1998.00481.x

By:

Jiang;
Björck;
Fondén;
Jiang, Jin

Publication type:

Article

Suitability of lactic acid bacteria for the production of pickled luffa (Luffa cylindrica Roem.).

Published in:: Food Science & Technology Research, 2021, v. 27, n. 1, p. 1, doi. 10.3136/fstr.27.57
Publication type:: Article

Isolation of Streptococcus thermophilus Strains from Plants in Japan and Their Application to Milk Fermentation.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 1, p. 1, doi. 10.3136/fstr.26.1

By:

Yuri SAITO;
Akio TONOUCHI;
Yukio HARADA;
Ryouhei OGINO;
Takahiro TOBA

Publication type:

Article

The role of protein modifications in senescence of freeze-dried Acetobacter senegalensis during storage.

Published in:

Microbial Cell Factories, 2014, v. 13, n. 1, p. 1, doi. 10.1186/1475-2859-13-26

By:

Shafiei, Rasoul;
Zarmehrkhorshid, Raziyeh;
Bentaib, Azeddine;
Babanezhad, Manoochehr;
Leprince, Pierre;
Delvigne, Frank;
Thonart, Philippe

Publication type:

Article

Sour milk production by wheat bran supported probiotic biocatalyst as starter culture.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 184, doi. 10.1016/j.fbp.2016.11.007

By:

Terpou, Antonia;
Gialleli, Angelika-Ioanna;
Bekatorou, Argyro;
Dimitrellou, Dimitra;
Ganatsios, Vassilios;
Barouni, Eleftheria;
Koutinas, Athanasios A.;
Kanellaki, Maria

Publication type:

Article

Learning about the past through food.

Published in:

Archaeology of Food & Foodways, 2021, p. 1, doi. 10.1558/aff.16902

By:

Hastorf, Christine A.

Publication type:

Article

Pastoral Dairying in Rural Mongolia: Microbes as Heritage.

Published in:

Archaeology of Food & Foodways, 2021, p. 1, doi. 10.1558/aff.15577

By:

Reichhardt, Björn

Publication type:

Article

Evaluation of commercial soy sauce koji strains of Aspergillus oryzae for γ-aminobutyric acid (GABA) production.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2016, v. 43, n. 10, p. 1387, doi. 10.1007/s10295-016-1828-5

By:

Ab Kadir, Safuan;
Wan-Mohtar, Wan;
Mohammad, Rosfarizan;
Abdul Halim Lim, Sarina;
Sabo Mohammed, Abdulkarim;
Saari, Nazamid

Publication type:

Article

From the New Editor-in-Chief.

Published in:

2016

By:

Gonzalez, Ramon

Publication type:

Editorial

Use of interdelta polymorphisms of Saccharomyces cerevisiae strains to monitor population evolution during wine fermentation.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 1, p. 127, doi. 10.1007/s10295-010-0837-z

By:

Xufre, Angela;
Albergaria, Helena;
Gírio, Francisco;
Spencer-Martins, Isabel

Publication type:

Article

QUARK CHEESE PRODUCED WITH KEFIR AND AGAVE INULIN.

Published in:

Arquivos de Ciências Veterinárias e Zoologia da Unipar, 2018, v. 21, n. 3, p. 87, doi. 10.25110/arqvet.v21i3.2018.7337

By:

Ribeiro Melo, Dhara;
da Silva, Pedro Henrick Teles;
Patrícia Rigoto, Renata;
Sottoriva, Heloysa Maria;
Fregato Cintra, Fernanda;
Postal Trento, Júlia;
de Castro, Aletéia Leal;
Alves, Gilberto

Publication type:

Article

RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES.

Published in:

Food Science & Technology (2073-8684), 2023, v. 17, n. 2, p. 71, doi. 10.15673/fst.v17i2.2601

By:

Shulga, N.;
Bovkun, A.;
Naumenko, О.

Publication type:

Article

Effect of pasteurization and starter cultures on physicochemical and microbiological properties of costeño cheese.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8007, doi. 10.15446/rfna.v69n2.59145

By:

Serpa Fajardo, José G.;
Pérez de la Ossa, Tulia I.;
Hernández R, Elvis J.

Publication type:

Article

ارزیابی خصوصیات ضدمیکروبی و پروبیوتیکی باکتري اسید لاکتیک غالب جدا شده از تخمیر تصادفی بذر شبدر جوانهزده.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 299, doi. 10.52547/fsct.19.123.299

By:

مریم زارعلی;
علیرضا صادقی;
سید مهدي جعفري;
لیرضا صادقی ماهو;
مریم ابراهیمی

Publication type:

Article

بررسیخواص بافتیو حسیماستهايتولیديتوسط باکتريهاياسید لاکتیک جدا شده از ماستهاي گوسفنديمناطق مشهد، همدان و دزفول.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 122, p. 171, doi. 10.52547/fsct.19.122.171

By:

ینزمان;
فیسهدعوتی;
مصطفیکرمی

Publication type:

Article

Detection of lytic phage infecting flavour-producing strain of Lacticaseibacillus paracasei in the dairy effluents of Kerala.

Published in:

Journal of Dairy Research, 2023, v. 90, n. 2, p. 178, doi. 10.1017/S0022029923000274

By:

Chandran, Archana;
Beena, Athrayil Kalathil;
Vaiyapuri, Murugadas;
John, Lijo;
Rajakumar, S. N.;
Babu, Sudheer;
James, Ligimol;
Rahila, Mundakka Paramban

Publication type:

Article

Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions.

Published in:

Journal of Dairy Research, 2020, v. 87, n. 4, p. 469, doi. 10.1017/S0022029920001053

By:

Bahrami, Gholamreza;
Mostafaie, Ali;
Kiani, Amir;
Chalabi, Maryam

Publication type:

Article