The objectives of this study were to develop a process produce acid curd from micellar casein concentrate (MCC) using starter cultures and manufacture imitation Mozzarella cheese (IMC) combination MCC that would confer emulsification ability the caseins without use emulsifying salts (ES). formulations targeted IMC with 49.0% moisture, 20.0% fat, 18.0% protein, 1.5% salt. In formulation made ES ...

  This study was conducted to evaluate the efficacy of live food (Artemia urmiana) and commercial diet in rearing of Oncorhynchus mykiss larvae. Experiment started when larvae were 0.12g in weight. Triplicate groups of fish were offered one of four treatments: (1) a commercial starter food (2) live Artemia urmiana nauplii (for 3 days) (3) live Artemia urmiana nauplii (for 7 days) and (4) combin...

We report the draft genome sequence of Lactobacillus fermentum BFE 6620 from fermented cassava used as a potential starter culture for African vegetable fermentation. Sequence analysis showed the assembled genome size to be 1,982,893 bp, encoding a predicted total of 2,003 protein-coding genes, 14 rRNAs, 54 tRNAs, and 3 noncoding RNAs (ncRNAs).

Living in a world where environment protection and energy conservation are the first worries, the development of hybrid vehicle seems to be an accelerated pace. There for, recent efforts are directed toward developing an improved propulsion system. One of the most valuable solutions is the starter alternators [19]. This paper presents an advanced development of a switched reluctance starter-alt...

High Torque Low Current (HTLC) Starter is the new innovative motor soft starter system. This is a motor starting method for high inertia loads using a low voltage drive with input and output transformers to control motor torque and limit current when starting a medium/high voltage motor. The HTLC is a solution to motor starting problems where Direct on Line (DOL) or “Across the Line” starting i...

DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked a...

In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenologica...

Abstract A practical solution to the problem of increasing nutritional value bread is use high-protein soy seeds and pumpkin processing product - pectin, potential which improve quality bread, intensify technological process, enhance detoxification properties finished products, including easily fermentable sugars, nitrogenous mineral substances, vitamins, dietary fiber. The possibility using wh...