نتایج جستجو برای: commercial bulk starter media

تعداد نتایج: 492789  

Journal: :applied food biotechnology 0
saeed abbasalizadeh agriculture biotechnology research institute of iran, northwest and west region, food biotechnology department, tabriz, iran. mohammad amin hejazi agriculture biotechnology research institute of iran, northwest and west region, food biotechnology department, tabriz, iran. mahdi pesaran hajiabbas agriculture biotechnology research institute of iran, northwest and west region, food biotechnology department, tabriz, iran.

the potential of bulk starter fermentation strategy for production of a cost-effective and safe source of β-galactosidase was investigated. three different bulk starter media with different compositions were selected, and an industrial yogurt starter culture strain, l. bulgaricus dsm 20081 was cultivated in these media under ph-controlled conditions (ph=5.6) at 43°c. the media consisted of 1) b...

2012
Kamila Goderska

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

Arash Koocheki Mohammad Bagher Habibi Najafi Mohammad Reza Edalatian,

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Arash Koocheki Mohammad Bagher Habibi Najafi Mohammad Reza Edalatian,

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Journal: :journal of food and bioprocess engineering 0
mohammad reza edalatian department of food science and technology, ferdowsi university of mashhad mohammad bagher habibi najafi department of food science and technology, ferdowsi university of mashhad arash koocheki department of food science and technology, ferdowsi university of mashhad

in this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. results of statistical analysis showed that the type of starter culture had a signific...

Arash Koocheki Mohammad Bagher Habibi Najafi Mohammad Reza Edalatian,

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

Journal: :تحقیقات مهندسی کشاورزی 0
فاطمه دهنوی دانش آموخته کارشناسی ارشد اصغر خسروشاهی اصل استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه شهین زمردی استادیار بخش فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی آذربایجان غربی

this study investigated the survival of a probiotic strain of lactobacillus acidophilus (la-5) in jug cheese during storage (120 days at 6-8 °c). the jug cheese treatments were: c (control), containing commercial starter frc-65; la, containing lactobacillus acidophilus; and las, containing commercial starter and lactobacillus acidophilus. the results showed that the amount of lactobacillus acid...

2017
Cyril A. Frantzen Witold Kot Thomas B. Pedersen Ylva M. Ardö Jeff R. Broadbent Horst Neve Lars H. Hansen Fabio Dal Bello Hilde M. Østlie Hans P. Kleppen Finn K. Vogensen Helge Holo

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1-10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no docum...

Journal: :Applied and environmental microbiology 2006
P Mudgal F Breidt S R Lubkin K P Sandeep

We investigated the possibility of using starter cultures in sauerkraut fermentation and thereby reducing the quantity of salt used in the process. This, in turn, would reduce the amount of waste salt that would enter in our water resources. Phage, naturally present in sauerkraut fermentation, could potentially affect the starter cultures introduced. Thus, a mechanistic mathematical model was d...

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