Buscar
Mostrando ítems 1-10 de 355
In-season internal and external workload variations between starters and non-starters—a case study of a top elite european soccer team
(2021-07-01)
Background and Objectives: Interpretation of the load variations across a period seems important to control the weekly progression or variation of the load, or to identify in-micro-and mesocycle variations. Thus, the aims ...
Performance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers
(2021-01-02)
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts ...
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
(Elsevier, 2015-05-12)
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at ...
CONTROLE DE Staphylococcus aureus em CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998-05-01)
Jerked beef - JB - é um produto cárneo curado, salgado e seco ao sol, derivado de um típico produto cárneo brasileiro - o charque. Ambos carecem de estudos que orientem seu aprimoramento. Staphylococcus spp. têm sido ...
Charqui meats as fermented meat products: role of bacteria for some sensorial properties development
(Elsevier B.V., 2002-06-01)
Jerked beef, a derivative of charqui meat, is a cured, salted and dried meat product. The presence of halotolerant bacteria, where Staphylococcus spp. (84.2%) were the predominant species, would act eventually as starter ...
Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
(Sociedade Brasileira de Microbiologia, 2012-09-01)
The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus ...
Development of an autochthonous starter culture for spreadable goat cheese
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, 2016-10-09)
The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with ...
Yeasts from autochthonal cheese starters: technological and functional properties
(Wiley Blackwell Publishing, Inc, 2013-08)
Aims: The aim of this work was to identify 20 yeasts isolated from autochthonal cheese starters and evaluate their technological and functional properties. Methods and Results: The capacities of the yeasts to grow at ...
A regional starter for higher quality wines: an Argentinean Patagonia experience
(Office International de la Vigne et du Vin, 2014-04)
The demands of an increasingly competitive international market suffering from oversupply, and consumer demand for new styles of wine, impose challenges to winemakers that require technological innovation. Within the ...
Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk
(ACADEMIC JOURNALSVICTORIA ISLAND, 2012)
The aim of this study was to assess selective plating methodologies for the enumeration and identification of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus ...