Production of Nigerian Nono Using Lactic Starter Cultures
نویسندگان
چکیده
منابع مشابه
Antibiotics and Lactic Acid Starter Cultures " 2
The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...
متن کاملDiacetyl, acetoin, and acetaldehyde production by mixed-species lactic starter cultures.
Citrate utilization and acetoin, diacetyl, acetaldehyde, and lactic acid production in milk at 21 C by five different mixed-strain starters, containing Streptococcus diacetilactis (D type), Leuconostoc (B type), and S. diacetilactis and Leuconostoc (BD type), were measured. BD and D cultures utilized citrate more rapidly and produced more diacetyl, acetoin, and acetaldehyde than B types. All cu...
متن کاملStimulation of Lactic Starter Cultues
DOUGLAS, H. W., COLLINS, A. E., AND PARKINSON, D. 1959 Electric charge and other surface properties of some fungal spores. Biochim. et Biophys. Acta, 33, 535-538. DYAR, M. T. 1948 Electrokinetical studies on bacterial surfaces. II. Studies on surface lipids, amphoteric materials, and some other surface properties. J. Bacteriol., 56, 821-834. FARR, W. K. 1944 Plant cell membranes. In Colloid che...
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A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH...
متن کاملValidation of ground-and-formed beef jerky processes using commercial lactic acid bacteria starter cultures as pathogen surrogates.
Beef jerky has been linked to multiple outbreaks of salmonellosis and Escherichia coli O157:H7 infection over the past 40 years. With increasing government scrutiny of jerky-making process lethality, a simple method by which processors can easily validate the lethality of their ground-and-formed beef jerky process against Salmonella' and E. coli O157:H7 is greatly needed. Previous research with...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2011
ISSN: 1680-5194
DOI: 10.3923/pjn.2011.203.207