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12.012  Articles
1 of 1.202 pages  |  10  records  |  more records»
The object of research is the starter culture used in the production of solid rennet cheese.One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low tempe... see more

The object of research is the starter culture used in the production of solid rennet cheese.One of the most problematic places is the selection of the number and composition of bacterial starter cultures for the production of hard cheeses with a low tempe... see more

Our study aimed to evaluate technological aspects of lactic acid bacteria isolated from artisan coalho cheese, for obtaining a new starter culture. For this purpose, different bacterial genera were isolated, identified and determined as their acidifying c... see more

Sourdoughs were prepared with Saccharomyces cerevisiae (T0) and indigenously isolated starter cultures i.e Lactobacillus brevis (T1), Lactobacillus fermentum (T2) and Lactobacillus plantarum (T3). Breads were prepared from all sourdoughs samples in tripli... see more

The purpose of this work was to study the induction of malolactic fermentation (MLF) in a wine that does not oftensupport malic acid deacidification because of its high alcohol content. Amarone wine, known for its high alcoholcontent, served as a model. S... see more

A study of acute bacterial meningitis in infants and children had been reported. Of particular interest in this study was the fact that the results of the CSF cultures revealed the most frequent causative agent to be Diplococcus pneumoniae (35%), with Sta... see more

The production of the Ivorian sorghum beer known as tchapalo remains more or less an empirical process. The use of starter cultures was therefore suggested as the appropriate approach to alleviate the problems of variations inorganoleptic quality and micr... see more

Abstract.  For a very long time, probiotics have been selected on the basis of their suitability to food’s environment and technological procedures, as well as survival ability in vitro and also in vivo. These criteria are still used. The aim of t... see more

Biogenic amines (BA) are present in a wide range of foods and mainly can be produced in high amounts by microorganisms through the activity of amino acid decarboxylases. Excessive consumption of foods with large concentrations of these compounds can induc... see more

1 of 1.202 pages  |  10  records  |  more records»