نتایج جستجو برای: starter cultures

تعداد نتایج: 109024  

2017
Rui Liu Andrew H. Kim Min-Kyu Kwak Sa-Ouk Kang

Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactob...

Journal: :IVES technical reviews 2021

Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour. In this article, relationships between LAB, malolactic fermentation (MLF) compounds are summarised; these important for selection to make starter cultures interest wineries terms its ...

2017
Ileana Vigentini Shirley Barrera Cardenas Federica Valdetara Monica Faccincani Carlo A. Panont Claudia Picozzi Roberto Foschino

The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout...

Journal: :Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2015

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