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7.359  Articles
1 of 737 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

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 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

Selection of lactic acid bacteria (LAB) for probiotic effect and preservation of LAB by lyophilized have been studied. The two LAB strains belonging to Lactobacillus plantarum and Lactobacillus pentosus producing bacteriocins in inhibitory concentration f... see more

The effect of adding four Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. lactis Bv. diacetylactis and Lactobacillus paracasei autochthonous strains as single starters (A and B) on the microbiological, physicochemical and sensory characteristi... 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

One hundred and seventy eight isolates of lactic acid bacteria (LAB) were isolated by pour plate and enrichment techniques from a sample of milk used for kajmak production and three samples of kajmak from one month ripening period. The identification of i... see more

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