Activation of Dry Starter Cultures in Milk1
نویسندگان
چکیده
منابع مشابه
The effects of mixed starter cultures on the quality of dry fer- mented Chinese-style sausages
Three different batches of dry fermented Chinese-style sausages; CHS-LC, CHS-SX and CHS-SL were prepared separately inoculating with Lactobacillus casei subspp casei-1.001, Staphylococcus xylosus-12 and a mixture of these two starters in equal proportion. The water activity and pH ranged from 0.795 to 0.826 and 4.10 to 5.26 respectively with no significant difference in weight losses in final p...
متن کاملIndigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SAS-1 (Lactobacillus sakei 487 + Staphylococcus v...
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The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...
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1 Acknowledgements 3 List of publications 6 Vocabulary 7
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REFERENCES Blendl, H., E. Kallweit, J. Scheper (1991): Qualitatanbieten: Schweine-fl eisch, AID, 1103, Bonn. Forrest, J.C. (1998): Line speed implementation of various pork quality measures. Home page address: http://www.nsif.com/ Conferences/1998/forrest.htm. Grau, R., R. Hamm (1952): Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Die Fleischwirtschaft, 4, 295-297. Hofmann,...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1962
ISSN: 0003-6919
DOI: 10.1128/aem.10.6.496-499.1962