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Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
(Sociedade Brasileira de Microbiologia, 2014)
Characterization of the superficial mycobiota of artisanal sausages for the development of autochthonous starter cultures
(Elsevier, 2021-12)
The source of fungi on the surface of artisanal dried fermented sausages is the native mycobiota present in the geographical place of origin. This mycobiota gives them the typical appearance and contributes to the development ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Elaboração de produto cárneo probiótico a partir de microrganismos isolados de leites fermentados
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2008-02-25)
This study aimed to isolate and characterize probiotic strains from fermented milk and multiplies
in the swine plasma medium for inoculation in Italian salamis, with the starter culture
Staphylococcus xylosus isolated ...
CONTROLE DE Staphylococcus aureus em CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014)
Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk
(Wageningen Academic Publishers, 2019)
γ-Aminobutyric acid (GABA), an amino acid not used in protein synthesis, intervenes in several physiological functions and has both diuretic and calming effects in humans. Lactic acid bacteria (LAB) strains that produce ...
Influence of starter and adjunct lactobacilli culture on ripening of miniature washed-curd cheesesInfluence du levain et d’une culture secondaire de lactobacilles sur l’affinage des fromages miniatures type pâte pressée
(EDP Sciences, 2003-12)
Ten strains of Lactobacillus were tested as adjunct cultures in combination with two different Lactocococcus lactis starters in miniature washed-curd cheeses manufactured under controlled bacteriological conditions. Growth ...
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina)
(Hindawi Publishing Corporation, 2015-01-31)
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 ...
Influence of milk-clotting enzymes on acidification rate of natural whey starter culture
(Wiley Blackwell Publishing, Inc, 2002-08)
The aim of this work was to study the influence of milk-clotting enzymes on whey starter culture and hard cheese-making. Four cheeses were simultaneously prepared per cheese-making day, and the experiment repeated on eight ...