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Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
trans fatty acids milk drinks storage time
2016/12/9
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids wer...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Determination of antagonistic starter cultures for pickle and olive fermentation processes
pickle olive Lactobacillus antimicrobial activity
2014/3/10
In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickl...
Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...
Characterization of Mesophilic Mixed Starter Cultures Used for the Manufacture of Aged Cheddar Cheese
dairy phage Lactococcus lactis subsp cremoris
2008/4/1
Seventy-one different Lactococcus lactis subsp. cremoris strains were isolated from seven mesophilic mixed starters used in the manufacture of aged Cheddar cheese in Canada. Based on plasmid profiles ...
Characteristics of Manchego Cheese Manufactured from Raw and Pasteurized Ovine Milk and with Defined-Strain or Commercial Mixed-Strain Starter Cultures
Manchego cheese defined-strain starter commercial mixed-strain starter
2008/3/31
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
yogurt exopolysaccharide mixed-strain starter culture
2008/3/27
An exopolysaccharide-producing strain of Lactobacillus delbrueckii ssp. bulgaricus (CNRZ 1187) and two colonial white and pink variants were grown in skim milk in association with a strain of Streptoc...
Incidence of Inducible Bacteriophage in Lactobacillus helveticus Strains Isolated from Natural Whey Starter Cultures
Lactobacillus helveticus lysogeny bacteriophage starter cultures
2008/3/27
We studied the incidence of inducible Lactobacillus helveticus strains among 74 isolates from natural whey starter cultures that are used for the production of Italian Grana and Provolone cheeses. Mit...
Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin
bacteriocin yogurt jenseniin G acid control
2008/3/27
Jenseniin G, a heat-stable bacteriocin that is produced by Propionibacterium jensenii P126 (ATCC 4872), inhibits Lactobacillus delbrueckii ssp. bulgaricus NCDO 1489. The purpose of this investigation ...
Influence of Bile on ß-Galactosidase Activity of Component Species of Yogurt Starter Cultures
bile Lactobacillus delbrueckii ssp. bulgaricus Streptococcus salivarius ssp. thermophilus ß beta -galactosidase activity
2008/3/22
The influence of bile on ß-galactosidase activity and the cellular integrity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. themphilus were tested. Two strains (O...
Conductimetric Analyses of Bacteriophage Infection of Two Groups of Bacteria in DL-Lactococcal Starter Cultures
bacteriophage analysis conductance indirect conductance method starter culture activity
2008/3/22
Two conductimetric methods were used for simple and rapid detection of bacteriophages against the two major groups of bacteria in DL-lactococcal, mixed-strain starter cultures. Bacteriophages against ...
Method for Assaying Volatile Compounds by Headspace Gas Chromatography and Application to Growing Starter Cultures
headspace gas chromatography diacetyl leuconostoc mixed culture
2008/3/22
Automatic headspace gas chromatography was used to assay volatile compounds in fermented milks, including diacetyl, which is of particular interest because of its aromatic properties. -Acetolactic aci...
The Use of Gas Chromatography to Measure Carbon Dioxide Production by Dairy Starter Cultures
carbon dioxide gas chromatography dairy starter cultures
2008/3/18
A gas chromatographic method was developed to quantify CO2 produced by dairy starter cultures. The procedure was used to measure CO2 production by Lactococcus lactis ssp. lactis KB, a lactic dehydroge...