Works about BACTERIAL starter cultures

Results: 382

An optimized procedure for the enological selection of non- Saccharomyces starter cultures.

Published in:

Antonie van Leeuwenhoek, 2011, v. 99, n. 2, p. 189, doi. 10.1007/s10482-010-9475-8

By:

Benedictis, Maria De;
Bleve, Gianluca;
Grieco, Francesco;
Tristezza, Mariana;
Tufariello, Maria

Publication type:

Article

Coordinate induction of dissimilatory ammonification and fermentative pathways in rhizobia.

Published in:

Antonie van Leeuwenhoek, 2009, v. 96, n. 1, p. 79, doi. 10.1007/s10482-009-9338-3

By:

Władysław Polcyn;
Justyna Podeszwa

Publication type:

Article

Viability and physiological state transitions of Rhizopus oligosporus sporangiospores in tempe starter culture.

Published in:

Antonie van Leeuwenhoek, 2007, v. 91, n. 1, p. 35

By:

Frans Rombouts;
M. J. Nout

Publication type:

Article

Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2203, doi. 10.1007/s00217-018-3130-4

By:

Tang, Kai Xing;
Shi, Tiange;
Gänzle, Michael

Publication type:

Article

Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 6, p. 1037, doi. 10.1007/s00217-017-3020-1

By:

Bender, Denisse;
Fraberger, Vera;
Szepasvári, Palma;
D’Amico, Stefano;
Tömösközi, S.;
Cavazzi, G.;
Jäger, H.;
Domig, Konrad J.;
Schoenlechner, Regine

Publication type:

Article

Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1363, doi. 10.1007/s00217-017-2847-9

By:

Peyer, Lorenzo;
De Kruijf, Marcel;
O'Mahony, Jim;
De Colli, Lorenzo;
Danaher, Martin;
Zarnkow, Martin;
Jacob, Fritz;
Arendt, Elke

Publication type:

Article

Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems.

Published in:

European Food Research & Technology, 2016, v. 242, n. 8, p. 1379, doi. 10.1007/s00217-016-2641-0

By:

Sadeghi-Mehr, Arash;
Lautenschlaeger, Ralf;
Drusch, Stephan

Publication type:

Article

Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage.

Published in:

European Food Research & Technology, 2016, v. 242, n. 6, p. 855, doi. 10.1007/s00217-015-2591-y

By:

Luccia, Aldo;
Tremonte, Patrizio;
Trani, Antonio;
Loizzo, Pasquale;
Gatta, Barbara;
Succi, Mariantonietta;
Sorrentino, Elena;
Coppola, Raffaele

Publication type:

Article

Lactobacillus paracasei isolated from grape sourdough: acid, bile, salt, and heat tolerance after spray drying with skim milk and cheese whey.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 977, doi. 10.1007/s00217-014-2402-x

By:

Ilha, Eunice;
Silva, Tiago;
Lorenz, Juliana;
Oliveira Rocha, Gabriela;
Sant'Anna, Ernani

Publication type:

Article

Characterization and amino acid metabolism performances of indigenous Oenococcus oeni isolated from Chinese wines.

Published in:

European Food Research & Technology, 2014, v. 238, n. 4, p. 597, doi. 10.1007/s00217-013-2112-9

By:

Jin, Gang;
Wang, Hua;
Zhang, Chunhui;
Li, Cuixia;
Du, Liye;
Grbin, Paul;
Li, Hua

Publication type:

Article

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 527, doi. 10.1007/s00217-012-1777-9

By:

Mokhtar, Sayed;
Mostafa, Gamal;
Taha, Refat;
Eldeep, Gehad

Publication type:

Article

Molecular diversity among natural populations of Lactobacillus paracasei and Lactobacillus plantarum/ paraplantarum strains isolated from autochthonous dairy products.

Published in:

European Food Research & Technology, 2012, v. 234, n. 4, p. 627, doi. 10.1007/s00217-012-1670-6

By:

Golic, Natasa;
Strahinic, Ivana;
Terzic-Vidojevic, Amarela;
Begovic, Jelena;
Nikolic, Milica;
Tolinacki, Maja;
Topisirovic, Ljubisa

Publication type:

Article

Characterization of enterococci isolated from homemade Bulgarian cheeses and katuk.

Published in:

European Food Research & Technology, 2011, v. 233, n. 6, p. 1029, doi. 10.1007/s00217-011-1600-z

By:

Kirilov, Nikolay;
Dimov, Svetoslav;
Dalgalarrondo, Michèle;
Ignatova, Tseteslava;
Kambarev, Stanimir;
Stoyanovski, Saso;
Danova, Svetla;
Iliev, Ilia;
Haertlé, Thomas;
Chobert, Jean-Marc;
Ivanova, Iskra

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

Development of Starter Inoculum for Controlled Arabica Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 516, doi. 10.3390/fermentation10100516

By:

Polanía Rivera, Anna María;
López Silva, Jhennifer;
Torres-Valenzuela, Laura Sofía;
Plaza Dorado, José Luis

Publication type:

Article

Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 53, doi. 10.3390/fermentation10010053

By:

Vougiouklaki, Despina;
Letsiou, Sophia;
Mavrokefalidou, Iliana;
Tsakali, Efstathia;
Akkermans, Simen;
Van Impe, Jan F. M.;
Houhoula, Dimitra

Publication type:

Article

Comparison of Homemade and Commercial Plant-Based Drinks (Almond, Oat, Soy) Fermented with Yogurt Starter Culture for Fresh Consumption.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 35, doi. 10.3390/fermentation10010035

By:

Łopusiewicz, Łukasz

Publication type:

Article

Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 731, doi. 10.3390/fermentation9080731

By:

Kozłowska, Mariola;
Ziarno, Małgorzata;
Zaręba, Dorota;
Ścibisz, Iwona

Publication type:

Article

Analysis of the Genome Architecture of Lacticaseibacillus paracasei UNQLpc 10, a Strain with Oenological Potential as a Malolactic Starter.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 726, doi. 10.3390/fermentation8120726

By:

Iglesias, Nestor Gabriel;
Navarro, Marina Edith;
Brizuela, Natalia Soledad;
Valdés La Hens, Danay;
Semorile, Liliana Carmen;
Tymczyszyn, Emma Elizabeth;
Bravo Ferrada, Bárbara Mercedes

Publication type:

Article

Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider.

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 350, doi. 10.3390/fermentation8080350

By:

Allaith, Shatha A.;
Abdel-aziz, Mohamed E.;
Thabit, Zaid Akram;
Altemimi, Ammar B.;
Abd El-Ghany, Khalid;
Giuffrè, Angelo Maria;
Al-Manhel, Alaa Jabbar Abd;
Ebrahim, Hanan S.;
Mohamed, Reda Mahgoub;
Abedelmaksoud, Tarek Gamal

Publication type:

Article

Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 73, doi. 10.3390/fermentation8020073

By:

Chang, Yun-Hsi;
Lim, GiGi Chin Wen;
Chien, Ju-Yun;
Hsieh, Lu-Sheng;
Wu, Shinn-Dar;
Ciou, Jhih-Ying

Publication type:

Article

New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties.

Published in:

Fermentation (Basel), 2022, v. 8, n. 3, p. 31, doi. 10.3390/fermentation8010031

By:

Filimon, Răzvan Vasile;
Bunea, Claudiu-Ioan;
Nechita, Ancuța;
Bora, Florin Dumitru;
Dunca, Simona Isabela;
Mocan, Andrei;
Filimon, Roxana Mihaela

Publication type:

Article

New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties.

Published in:

Fermentation (Basel), 2022, v. 8, n. 1, p. 31, doi. 10.3390/fermentation8010031

By:

Filimon, Răzvan Vasile;
Bunea, Claudiu-Ioan;
Nechita, Ancuța;
Bora, Florin Dumitru;
Dunca, Simona Isabela;
Mocan, Andrei;
Filimon, Roxana Mihaela

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

Yeasts as Ripening Adjunct Cultures in Turkish White Brined Cheese Production.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2008, v. 32, n. 5, p. 327

By:

Kesenkaş, Harun;
Akbulut, Necati

Publication type:

Article

Farklı Laktik Starter Kültürler Kullanılarak Üretilen Sucuklarda Listeria monocytogenes'in Davranışı.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 6, p. 1113

By:

Kaya, Mükerrem;
Gökalp, Hüsnü Yusuf

Publication type:

Article

Sucuk Üetiminde Starter Kültür Kullanımının ve Farklı Nitrit Dozlarının Listeria monocytogenes'in Gelişimi Üzerine Etkisi.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 6, p. 1121

By:

Kaya, Mükerrem;
Gökalp, Hüsnü Yusuf

Publication type:

Article

Farkli Starter Kültür Kombinasyonlarinin Fermente Sucuklardaki Etkileri.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2004, v. 28, n. 1, p. 7

By:

Gönülalan, Zafer;
Arslan, Ali;
Köse, Ali

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 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

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt.

Published in:

Alexandria Journal of Veterinary Sciences, 2018, v. 59, n. 2, p. 17, doi. 10.5455/ajvs.12522

By:

Eissa, Sara A.;
Elbarbary, Hend A.;
Ibrahim, Ekbal M. A.;
Mohammed, Hamdi A.

Publication type:

Article

The Interaction Effect of Mixing Starter Cultures on Homemade Natural Yogurt's pH and Viscosity.

Published in:

International Journal of Food Studies, 2017, v. 6, p. 152, doi. 10.7455/ijfs/6.2.2017.a3

By:

DAHLAN, HADI A.;
SANI, NORRAKIAH A.

Publication type:

Article

Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 935, doi. 10.5219/2012

By:

Lokes, Snizhana;
Shevchenko, Larysa;
Doronin, Kyrylo;
Mykhalska, Vita;
Israelian, Valentyna;
Holembovska, Nataliia;
Tverezovska, Nina;
Savchenko, Oleksandr

Publication type:

Article

Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 313, doi. 10.5219/1960

By:

Bal-Prylypko, Larysa;
Danylenko, Svitlana;
Mykhailova, Olena;
Nedorizanyuk, Liana;
Bovkun, Alla;
Slobodyanyuk, Nataliia;
Omelian, Alina;
Ivaniuta, Anastasiia

Publication type:

Article

Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 239, doi. 10.5219/1953

By:

Danylenko, Svitlana;
Nedorizanyuk, Liana;
Potemska, Oksana;
Korol, Tsvitana;
Ivaniuta, Anastasiia;
Kryzhova, Yuliya;
Israelian, Valentyna;
Kovalenko, Nataliia

Publication type:

Article

ENGINEERING MANAGEMENT OF STARTER CULTURES IN STUDY OF TEMPERATURE OF FERMENTATION OF SOUR-MILK DRINK WITH APIPRODUCTS.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 1047, doi. 10.5219/1437

By:

Rogoskii, Ivan;
Mushtruk, Mikhailo;
Titova, Liudmyla;
Snezhko, Olga;
Rogach, Svitlana;
Blesnyuk, Oleh;
Rosamaha, Yuriy;
Zubok, Tetiana;
Yeremenko, Oleksandr;
Nadtochiy, Oleksandr

Publication type:

Article

EFFECT OF COMMERCIAL YOGURT STARTER CULTURES ON FERMENTATION PROCESS, TEXTURE AND SENSORIC PARAMETERS OF WHITE YOGURT.

Published in:

Slovak Journal of Food Sciences, 2020, v. 14, p. 300, doi. 10.5219/1377

By:

Zajác, Peter;
Kúšová, Lenka;
Benešová, Lucia;
Čapla, Jozef;
Čurlej, Jozef;
Golian, Jozef

Publication type:

Article

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.

Published in:

Eastern-European Journal of Enterprise Technologies, 2022, v. 118, n. 11, p. 68, doi. 10.15587/1729-4061.2022.263111

By:

Pronina, Yuliya;
Nabiyeva, Zhanar;
Belozertseva, Olga;
Shukesheva, Saule;
Samodun, Abdysemat

Publication type:

Article

Defined starter cultures used for fermentation of salmon fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 6, p. 1214, doi. 10.1111/j.1365-2621.1997.tb12247.x

By:

Morzel, Martine;
Fransen, Nicoline G.;
Arendt, Elke K.

Publication type:

Article

Biogenic Amines in Dry Sausages as Affected by Starter Culture and Contaminant Amine-Positive Lactobacillus.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 6, p. 1243, doi. 10.1111/j.1365-2621.1996.tb10970.x

By:

Eerola, Susanna;
Maijala, Riitta;
Sagués, Artur-Xavier Roig;
Salminen, Maija;
Hirvi, Timo

Publication type:

Article

Formation of biogenic amines during ripening of dry sausages as affected by starter culture and...

Published in:

Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1187, doi. 10.1111/j.1365-2621.1995.tb04552.x

By:

Maijala, Riitta;
Eerola, Susanna

Publication type:

Article

Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-42633-w

By:

Ziarno, Małgorzata;
Bryś, Joanna;
Kowalska, Ewa;
Cichońska, Patrycja

Publication type:

Article

A Short Review on Cheese Starters Cultures.

Published in:

International Journal of Pharmaceutical Research & Allied Sciences, 2016, v. 5, n. 1, p. 18

By:

Nasrollahi, Sahar;
Nasrollahi, Azam;
Esmaeili, Pegah;
Kaviani, Mehdi;
Shariati, Mohammad Ali

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

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

Comparative Genomics of Closely Related Tetragenococcus halophilus Strains Elucidate the Diversity and Microevolution of CRISPR Elements.

Published in:

Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.687985

By:

Matsutani, Minenosuke;
Wakinaka, Takura;
Watanabe, Jun;
Tokuoka, Masafumi;
Ohnishi, Akihiro

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