منابع مشابه
Fermented Dairy Products: Starter Cultures and Potential Nutritional Benefits
Fermented dairy products have long been an important component of nutritional diet. Historically, fermentation process involved unpredictable and slow souring of milk caused by the organisms inherently present in milk. However, modern microbiological processes have resulted in the production of different fermented milk products of higher nutritional value under controlled conditions. These prod...
متن کاملStarter cultures used in probiotic dairy product preparation and popular probiotic dairy drinks
Fermented dairy products are products that can be produced via fermentation of lactose by microorganisms especially by lactic acid bacteria. When examining worldwide, various dairy products which are different in name but similar in content can be found and those products are an important part of human diet (Tamime & Marshall, 1997; Moayednia et al., 1999; Tamime & Robinson, 1999; Nilsson et al...
متن کاملStarter Cultures for Sparkling Wine
The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...
متن کاملGenome Sequences of Two Leuconostoc pseudomesenteroides Strains Isolated from Danish Dairy Starter Cultures
The lactic acid bacterium Leuconostoc pseudomesenteroides can be found in mesophilic cheese starters, where it produces aromatic compounds from, e.g., citrate. Here, we present the draft genome sequences of two L. pseudomesenteroides strains isolated from traditional Danish cheese starters.
متن کاملChromosomal Diversity in Lactococcus lactis and the Origin of Dairy Starter Cultures
A large collection of Lactococcus lactis strains, including wild-type isolates and dairy starter cultures, were screened on the basis of their phenotype and the macrorestriction patterns produced from pulsed-field gel electrophoresis (PFGE) analysis of SmaI digests of genomic DNA. Three groups of dairy starter cultures, used for different purposes in the dairy industry, and a fourth group made ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Trends in Biotechnology
سال: 1987
ISSN: 0167-7799
DOI: 10.1016/0167-7799(87)90009-6