نتایج جستجو برای: autochthonous starter culture

تعداد نتایج: 284740  

2016
Xue Han Zhe Yang Xueping Jing Peng Yu Yingchun Zhang Huaxi Yi Lanwei Zhang

19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). T...

Journal: :Journal of dairy science 2015
Fatih Ortakci Jeffery R Broadbent Craig J Oberg Donald J McMahon

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at ...

2013
Mário Steindel Álvaro Menin Tatiane Evangelista Patrícia H. Stoco Mariel A. Marlow Renata C. Fleith Celso Pilati Edmundo C. Grisard

Steindel M., Menin A., Evangelista T., Stoco P.H., Marlow M.A., Fleith R.C., Pilati C. & Grisard E.C. 2013. Outbreak of autochthonous canine visceral leishmaniasis in Santa Catarina, Brazil. Pesquisa Veterinária Brasileira 33(4):490-496. Departamento de Microbiologia, Imunologia e Parasitologia, Universidade Federal de Santa Catarina, Rua João Pio Duarte Silva s/n, Córrego Grande, Bloco A, Camp...

2013
Patrick A. Venail Martha J. Vives

Despite their importance as ecosystem drivers, our understanding of the influence of bacterial diversity on ecosystem functioning is limited. After identifying twelve bacterial strains from two petroleum-contaminated sites, we experimentally explored the impact of biodiversity on total density by manipulating the number of strains in culture. Irrespective of the origin of the bacteria relative ...

2015
Lucía M. Mendoza Lucila Saavedra Raúl R. Raya

We report the draft genome sequence of Oenococcus oeni strain X2L, a potential starter culture of malolactic fermentation, isolated from Malbec wine of Argentina. Genes encoding for enzymes involved in the metabolism of malate, citrate, and nitrogen compounds, as well as aroma compounds, were found in this genome, showing its ability to improve the sensorial characteristics of wines.

2015
Soazic Grard Gaud Catho Florent Valour Anissa Bouaziz Thomas Perpoint Evelyne Braun François Biron Patrick Miailhes Tristan Ferry Christian Chidiac Pierre-Jean Souquet Sébastien Couraud Gérard Lina Sylvain Goutelle Nicolas Veziris Oana Dumitrescu Florence Ader F. Ader F. Biron A. Boibieux A. Bouaziz K. Bouledrak E. Braun G. Catho C. Chidiac W. Chumbi-Flores S. Couraud G. Devouassoux O. Dumitrescu T. Ferry N. Freymond S. Gardes S. Gerbier-Colomban Y. Gillet S. Goutelle J. Grando R. Grima L. Hees V. Jubin L. Kiakouama-Maleka G. Lina J.M. Maury P. Miailhes T. Perpoint Em. Perrot Emm Perrot P. Reix A.S. Renaud-Baron V. Ronin A. Senechal P.J. Souquet H. Thai Van F. Tronc F. Valour P. Vanhems

Linezolid (LNZ), a group 5 antituberculous drug (unclear efficacy), was used in the starter regimens of 23 adults with multidrug-resistant tuberculosis. The LNZ-containing regimens were effective in achieving culture conversions and relapse-free outcomes. The most frequent LNZ-related side effect was neuropathy. We propose that LNZ should be reclassified among bactericidal second-line drugs.

Journal: :International Journal of Food Science and Technology 2021

Abstract High moisture mozzarella from cow milk is a pasta filata cheese that can be manufactured by different protocols. Fermentation autochthonous starter used for the traditional product, whereas direct acidification with citric acid widely at industrial level. Both types are stored immersed in liquid preserving freshness, but this packaging method known to favour changes of quality characte...

2018
Abdullah Akgun Fehmi Yazici Haci Ali Gulec

The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g-1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt ...

Journal: :Applied and environmental microbiology 2012
Danilo Ercolini Francesca De Filippis Antonietta La Storia Michele Iacono

Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing. The quantitative distribution of taxa within the samples suggested that thermophilic lactic acid bacteria from the natural starter were mainly responsible for the fermentation, while microorganisms found in raw milk did not develop during fermentation.

2013
Stephanie E. Griese Aaron T. Fleischauer Jennifer K. MacFarquhar Zackary Moore Cris Harrelson Anita Valiani Sue Ellen Morrison David Sweat Jean-Marie Maillard Denise Griffin Debra Springer Matthew Mikoleit Anna E. Newton Brendan Jackson Thai-An Nguyen Stacey Bosch Megan Davies

During an investigation of an outbreak of gastroenteritis caused by Salmonella enterica serovar Paratyphi B variant L(+) tartrate(+), we identified unpasteurized tempeh as a novel food vehicle and Rhizopus spp. starter culture as the source of the contamination. Safe handling of uncooked, unpasteurized tempeh should be emphasized for prevention of foodborne illnesses.

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