Thermophilic Starter Cultures: Another Set of Problems
نویسندگان
چکیده
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...
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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,...
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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...
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| In order to improve the eeciency of the Secure Electronic Transaction (SET) protocol, Hanaoka et al. proposed a light weight version of the SET protocol, called \LITESET"at ACISP '98. They claimed that LITESET has about 50% reduction in computational time and about 80% reduction in communication overhead by using a signcryp-tion scheme. We propose another way to construct an eecient SET proto...
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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...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1993
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(93)77576-1