搜索结果: 1-8 共查到“知识库 食品加工技术 yeasts”相关记录8条 . 查询时间(0.048 秒)
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...
Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate
wine yeasts identification PCR-RFLP
2009/3/20
The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was appl...
Designer Yeasts for the Fermentation Industry of the 21st Century
Saccharomyces cerevisiae tailor-made yeast strains fermented beverages
2009/3/19
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S. cerevisiae is, without doubt, the...
Effect of Protectants on the Fermentation Performance of Wine Yeasts Subjected to Osmotic Stress
metabolism stress wine yeast
2009/3/19
During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving ...
Production of Food Grade Yeasts
food grade yeasts single cell proteins (SCP) raw materials
2009/3/10
Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative source...
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...
The Effect of Incubation Temperature on the Survival and Growth of Yeasts in Sethemi, South African Naturally Fermented Milk
yeasts naturally fermented milk Sethemi lactic acid bacteria
2009/3/4
The effect of temperature on the growth of yeasts during the production of Sethemi, South African naturally fermented milk (NFM), was studied by incubating raw milk and milk inoculated with selected y...
Potential of Yeasts Isolated in Botrytized Grape Juice to be New Wine Yeasts
wine yeast fermentation botrytized grape
2010/2/3
Strains of wine yeast are differentiated based on their ability to ferment grape juice. To advance enology and food technology, many efforts have been invested in the detection and breeding of yeast w...