Works about BACTERIAL starter cultures

Results: 385

Dual Nature of Bacteriophages: Friends or Foes in Minimally Processed Food Products—A Comprehensive Review.

Published in:

Viruses (1999-4915), 2025, v. 17, n. 6, p. 778, doi. 10.3390/v17060778

By:

Wójcicki, Michał;
Sokołowska, Barbara;
Górski, Andrzej;
Jończyk-Matysiak, Ewa

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

Saccharomyces cerevisiae EC-1118 enhances the survivability of probiotic Lactobacillus rhamnosus HN001 in an acidic environment.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 16, p. 6803, doi. 10.1007/s00253-015-6560-y

By:

Lim, Phebe;
Toh, Mingzhan;
Liu, Shao

Publication type:

Article

Microbial diversity and their roles in the vinegar fermentation process.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 12, p. 4997, doi. 10.1007/s00253-015-6659-1

By:

Li, Sha;
Li, Pan;
Feng, Feng;
Luo, Li-Xin

Publication type:

Article

Rapid detection of bacteriophages in starter culture using water-in-oil-in-water emulsion microdroplets.

Published in:

Applied Microbiology & Biotechnology, 2014, v. 98, n. 19, p. 8347, doi. 10.1007/s00253-014-6018-7

By:

Wang, Min;
Nitin, Nitin

Publication type:

Article

Flow cytometric viability assessment of lactic acid bacteria starter cultures produced by fluidized bed drying.

Published in:

Applied Microbiology & Biotechnology, 2014, v. 98, n. 11, p. 4897, doi. 10.1007/s00253-014-5592-z

By:

Bensch, Gerald;
Rüger, Marc;
Wassermann, Magdalena;
Weinholz, Susann;
Reichl, Udo;
Cordes, Christiana

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

Cyanuric acid biodegradation by a mixed bacterial culture of Agrobacterium tumefaciens and Acinetobacter sp. in a packed bed biofilm reactor.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2009, v. 36, n. 2, p. 275, doi. 10.1007/s10295-008-0496-5

By:

Galíndez-Nájera, S. P.;
Llamas-Martínez, M. A.;
Ruiz-Ordaz, N.;
Juárez-Ramírez, C.;
Mondragón-Parada, M. E.;
Ahuatzi-Chacón, D.;
Galíndez-Mayer, J.

Publication type:

Article

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production.

Published in:

Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020037

By:

Agarbati, Alice;
Canonico, Laura;
Ciani, Maurizio;
Comitini, Francesca

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

Influence of Graded Levels of Microbially Enhanced Protein on Processing and Expansion of Extruded dog Foods.

Published in:

2022

By:

Youhan Chen;
Aldrich, Greg

Publication type:

Abstract

The Power of Theoretical and Practical Identifiability Analysis for Modeling (Micro-) Biological Processes.

Published in:

Journal of Animal Science, 2022, v. 100, p. 33, doi. 10.1093/jas/skac247.064

By:

Muñoz-Tamayo, Rafael

Publication type:

Article

Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development.

Published in:

Journal of Animal Science, 2006, v. 84, p. 314

By:

Awad, S.;
Ahmed, N.;
El-Soda, M.

Publication type:

Article

Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 4, p. 873, doi. 10.1111/1471-0307.13005

By:

Abd Al‐Maqsoud, Noura M.;
Elshaghabee, Fouad M. F.;
Metwally, Ahmed M. M.;
Anis, Sherif M. K.

Publication type:

Article

Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach.

Published in:

International Journal of Dairy Technology, 2019, v. 72, n. 1, p. 152, doi. 10.1111/1471-0307.12571

By:

Chessa, Luigi;
Paba, Antonio;
Daga, Elisabetta;
Comunian, Roberta

Publication type:

Article

Angiotensin‐converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium–calcium caseinate and whey protein concentrate.

Published in:

International Journal of Dairy Technology, 2018, v. 71, p. 185, doi. 10.1111/1471-0307.12427

By:

Akalin, Ayse Sibel;
Unal, Gülfem;
Dinkci, Nayil

Publication type:

Article

The effects of starter cultures on chemical, biochemical and sensory properties of low-fat Tulum cheeses during ripening.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 4, p. 583, doi. 10.1111/1471-0307.12377

By:

Celik, Omer Faruk;
Tarakci, Zekai

Publication type:

Article

Effect of Lactobacillus plantarum on the survival of acid-tolerant non-O157 Shiga toxin-producing E. coli ( STEC) strains in fermented goat's milk.

Published in:

International Journal of Dairy Technology, 2017, v. 70, n. 3, p. 399, doi. 10.1111/1471-0307.12340

By:

Fayemi, Olanrewaju E;
Buys, Elna M

Publication type:

Article

Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 389, doi. 10.1111/1471-0307.12201

By:

Liu, Lu;
Li, Xiaodong;
Bi, Weiwei;
Zhang, Ling;
Ma, Liyuan;
Ren, Hongjing;
Li, Minghao

Publication type:

Article

Assessment of beverages made from milk, soya milk and whey using Iranian kefir starter culture.

Published in:

International Journal of Dairy Technology, 2015, v. 68, n. 3, p. 441, doi. 10.1111/1471-0307.12197

By:

Abdolmaleki, Farzaneh;
Mazaheri Assadi, Mahnaz;
Akbarirad, Hamid

Publication type:

Article

Effect of nisin-producing Lactococcus lactis starter cultures on the inhibition of two pathogens in ripened cheeses.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 468, doi. 10.1111/1471-0307.12064

By:

Bello, Barbara Dal;
Zeppa, Giuseppe;
Bianchi, Daniela M;
Decastelli, Lucia;
Traversa, Amaranta;
Gallina, Silvia;
Coisson, Jean Daniel;
Locatelli, Monica;
Travaglia, Fabiano;
Cocolin, luca

Publication type:

Article

Impact of physiological state of starter culture on ripening and flavour development of Swiss- Dutch-type cheese.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 562, doi. 10.1111/1471-0307.12079

By:

Mikš‐Krajnik, Marta;
Babuchowski, Andrzej;
Białobrzewski, Ireneusz

Publication type:

Article

Influence of an autochthonous starter culture and a commercial starter on the characteristics of Tenerife pasteurised goats' milk cheese.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 542, doi. 10.1111/j.1471-0307.2012.00862.x

By:

GONZÁLEZ, LORENA;
ZÁRATE, VICTORIA

Publication type:

Article

The effects of using a starter culture, lipase, and protease enzymes on ripening of Mihalic cheese.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 4, p. 585, doi. 10.1111/j.1471-0307.2012.00868.x

By:

OZCAN, TULAY;
KURDAL, EKREM

Publication type:

Article

Optimisation of probiotic yoghurt production containing Zedo gum.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 1, p. 118, doi. 10.1111/j.1471-0307.2011.00740.x

By:

GHASEMPOUR, ZAHRA;
ALIZADEH, MOHAMMAD;
BARI, MAHMOUD R

Publication type:

Article

Spray-drying for the production of dried cultures.

Published in:

International Journal of Dairy Technology, 2011, v. 64, n. 3, p. 321, doi. 10.1111/j.1471-0307.2011.00677.x

By:

SILVA, JOANA;
FREIXO, RICARDO;
GIBBS, PAUL;
TEIXEIRA, PAULA

Publication type:

Article

Effects of starter culture combinations using isolates from traditional cheese on the quality of Turkish white cheese.

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 387, doi. 10.1111/j.1471-0307.2009.00493.x

By:

KAYAGIL, FULYA;
CANDAN, GURAKAN

Publication type:

Article

Effect of ripening on total conjugated linoleic acid and its isomers in buffalo Cheddar cheese.

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 4, p. 257, doi. 10.1111/j.1471-0307.2006.00274.x

By:

Kumar, V. Vijay;
Sharma, Vivek;
Bector, B. S.

Publication type:

Article

Syneresis in set yogurt as affected by EPS starter cultures and levels of solids.

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 3, p. 216, doi. 10.1111/j.1471-0307.2006.00264.x

By:

Amatayakul, Thanut;
Sherkat, Frank;
Shah, Nagendra P.

Publication type:

Article

Effects of starter culture and its exopolysaccharides on the gelation of glucono-δ-lactone-acidified bovine and caprine milk.

Published in:

International Journal of Dairy Technology, 2001, v. 54, n. 4, p. 135, doi. 10.1046/j.1364-727X.2001.00023.x

By:

Vlahopoulou, Ioanna;
Bell, Alan E;
Wilbey, R Andrew

Publication type:

Article

ACETIC ACID BACTERIA OF UNIMORE MICROBIAL CULTURE COLLECTION: FROM STRAINS PRESERVATION TO SELECTED STARTER CULTURES DISTRIBUTION.

Published in:

Acetic Acid Bacteria, 2015, v. 4, n. 1S, p. 11

By:

De Vero, L.;
Gullo, M.;
Giudici, P.

Publication type:

Article

Flow-cytometric assessment of damages to Acetobacter senegalensis during freeze-drying process and storage.

Published in:

Acetic Acid Bacteria, 2013, v. 2, n. 1s, p. 62, doi. 10.4081/aab.2013.s1.e10

By:

Shafiei, Rasoul;
Delvigne, Frank;
Thonart, Philippe

Publication type:

Article

Flow-cytometric assessment of damages to Acetobacter senegalensis during freeze-drying process and storage.

Published in:

Acetic Acid Bacteria, 2013, v. 2, n. 1, p. 62, doi. 10.4081/aab.2013.s1.e10

By:

Shafiei, Rasoul;
Delvigne, Frank;
Thonart, Philippe

Publication type:

Article

Food waste treatment using Bacillus species isolated from food wastes and production of air-dried Bacillus cell starters.

Published in:

Environmental Engineering Research, 2018, v. 23, n. 3, p. 258, doi. 10.4491/eer.2017.116

By:

Byungryul An;
Mi-Kyung Park;
Jun-Hyun Oh

Publication type:

Article

The Effect of Exopolysaccharide Producer Pediococcus Damnosus 2.6 and Yoghurt Starter Cultures on Ethanol Content, Some Physicochemical and Sensory Properties of Oat Boza.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2020, v. 34, n. 2, p. 124, doi. 10.15316/SJAFS.2020.205

By:

KONAK GÖKTEPE, Çiğdem;
ELGÜN, Adem

Publication type:

Article

SELECTION OF POTENTIAL Bacillus STARTERS FOR COCOA BEANS FERMENTATION IMPROVEMENT.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2017, v. 41, n. 1, p. 131

By:

YAO, WILFRIED;
DOUE, GINETTE;
OUATTARA, HONORÉ;
GOUALIE, BERNADETTE;
KOUA, GISÈLE;
NIAMKE, SÉBASTIEN

Publication type:

Article

GELENEKSEL YOĞURTLARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN MALDI TOF MS BİOTYPER SİSTEMİ İLE TANIMLANMASI VE BAZI STARTER KÜLTÜR ÖZELLİKLERİNİN BELİRLENMESİ.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1059, doi. 10.15237/gida.GD22088

By:

ENCU, Şeyma Betül;
ACAR SOYKUT, Esra;
ÇAKIR, İbrahim

Publication type:

Article

INVESTIGATION OF STARTER CULTURE PROPERTIES AND ANTIFUNGAL ACTIVITIES OF PICKLE-DERIVED LACTIC ACID BACTERIA.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 3, p. 387, doi. 10.15237/gida.GD22011

By:

Aktaş, Haktan;
Çetin, Bülent

Publication type:

Article

ENZYMATIC CHARACTERIZATION OF YEAST ISOLATED FROM NATURALLY FERMENTED HERBS.

Published in:

GIDA: The Journal of Food, 2021, v. 46, n. 5, p. 1081, doi. 10.15237/gida.GD21088

By:

Güneş, Erkan;
Aydın, Furkan;
Çakır, İbrahim

Publication type:

Article

DETERMINATION OF STARTER CULTURE PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM CHEESE.

Published in:

GIDA: The Journal of Food, 2014, v. 39, n. 1, p. 9, doi. 10.5505/gida.02486

By:

Turhan, İlkay;
Öner, Zübeyde

Publication type:

Article

Quality assessment of white mold-ripened cheeses manufactured with different lactic cultures.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3831, doi. 10.1002/jsfa.7577

By:

Judacewski, Priscila;
Los, Paulo R;
Benvenutti, Laís;
Alberti, Aline;
Simões, Deise RS;
Nogueira, Alessandro

Publication type:

Article

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 4, p. 1194, doi. 10.1002/jsfa.7203

By:

Lorenzo, José M;
Gómez, María;
Purriños, Laura;
Fonseca, Sonia

Publication type:

Article

Selection of autochthonous strains as promising starter cultures for Fior di Latte, a traditional cheese of southern Italy.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 1, p. 88, doi. 10.1002/jsfa.6686

By:

Speranza, Barbara;
Bevilacqua, Antonio;
Corbo, Maria Rosaria;
Altieri, Clelia;
Sinigaglia, Milena

Publication type:

Article

Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490

By:

Corbo, Maria Rosaria;
Bevilacqua, Antonio;
Campaniello, Daniela;
Speranza, Barbara;
Sinigaglia, Milena

Publication type:

Article

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

Published in:

PLoS ONE, 2022, v. 17, n. 1, p. 1, doi. 10.1371/journal.pone.0261677

By:

Litwinek, Dorota;
Boreczek, Jakub;
Gambuś, Halina;
Buksa, Krzysztof;
Berski, Wiktor;
Kowalczyk, Magdalena

Publication type:

Article

Prolonged Bacterial Culture to Identify Late Periprosthetic Joint Infection: A Promising Strategy.

Published in:

Clinical Infectious Diseases, 2008, v. 47, n. 11, p. 1403, doi. 10.1086/592973

By:

Schäfer, Peter;
Fink, Bernd;
Sandow, Dieter;
Margull, Andreas;
Berger, Irina;
Frommelt, Lars

Publication type:

Article

Valorization of Tunisian Acorn "Quercus suber L." Starch in Stirred Yogurt.

Published in:

Journal of Agricultural Science & Technology, 2024, v. 26, n. 6, p. 1347

By:

Boulares, M.;
Zarroug, Y.;
Mahmoudi, I.;
Romdhane, L.;
Aloui, S.;
Moussa, O. Ben;
Hassouna, M.

Publication type:

Article

Enrichment of the low-fat yoghurt with oat β-glucan and EPS-producing Bifidobacterium bifidum improves its quality.

Published in:

Agronomy Research, 2020, v. 18, n. (S3), p. 1689, doi. 10.15159/AR.20.024

By:

Ibrahim, M.;
Barakova, N.;
Jõudu, I.

Publication type:

Article