EFFECT OF MAIZE VARIETY AND BACTERIA STARTER CULTURE ON MAIZE FERMENTATION PROCESS
نویسندگان
چکیده
منابع مشابه
Effect of Cysteine and Lysine on Some Technical Properties of Yoghurt Starter Culture Bacteria
Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reductio...
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هدف از آزمایش اول بررسی اثر سطوح مختلف سریسین [0 (control), 0.1, 0.5, 1.0, 2.5 %] افزوده شده به محیط , ivm بر cumulus cell expansion، بلوغ هسته و توسعه متوالی جنین، در گوسفندان نژاد سنجابی در فصل تولید مثلی می باشد. از سرگیری میوز به وسیله خارج شدن اولین پولار بادی اندازه گیری و هم چنین درصد رسیدن جنین های دو سلولی به مرحله کلیواژ و بلاستوسیت نیز به عنوان نشانه ای از میزان شایستگی توسعه اولیه ج...
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A number of attempts have been made to grow albino plants by means of artificial nutrition, but so far as I am aware, in none of these have plants been grown to maturity or with any material gain in dry weight. KNUDSON and LINDSTROM (6) succeeded in keeping albino maize plants alive when supplied with sugar, and noted the formation of five to seven leaves, while the check plants had only two to...
متن کاملAssessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation
The kinetic growth parameters [maximal specific growth rate μm (h ), and generation time g (h)] and viability after stress treatments (dehydration with glycerol solution of increasing concentration, freezing or heating stress) of four lactic acid bacteria [Lactobacillus plantarum (LP), L. fermentum (LF), Leuconostoc spp. (M1) and Lactococcus spp. (M2)] were determined. The maximal specific grow...
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ژورنال
عنوان ژورنال: International Journal of Biomedical Research
سال: 2011
ISSN: 0976-9633
DOI: 10.7439/ijbr.v2i11.178