منابع مشابه
Starter 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 کاملClassification of Sparkling Wine Style and Quality by MIR Spectroscopy.
In this study, the suitability of attenuated total reflection (ATR) mid-infrared (MIR) spectroscopy, combined with principal component analysis (PCA) and partial least squares (PLS) regression, was evaluated as a rapid analytical technique for the classification of sparkling wine style and quality. Australian sparkling wines (n = 139) comprising a range of styles (i.e., white, rosé, red, Prosec...
متن کاملBacteriocinogenic Starter Cultures vs. Listeria Monocytogenes
REFERENCES Blendl, H., E. Kallweit, J. Scheper (1991): Qualitatanbieten: Schweine-fl eisch, AID, 1103, Bonn. Forrest, J.C. (1998): Line speed implementation of various pork quality measures. Home page address: http://www.nsif.com/ Conferences/1998/forrest.htm. Grau, R., R. Hamm (1952): Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Die Fleischwirtschaft, 4, 295-297. Hofmann,...
متن کاملAntibiotics 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 کاملFunctional properties of selected starter cultures for sour maize bread.
This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening a...
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: Fermentation
سال: 2016
ISSN: 2311-5637
DOI: 10.3390/fermentation2040021