Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Lactic starter"'
Autor:
Justine Piqueras, Christophe Chassard, Cécile Callon, Etienne Rifa, Sébastien Theil, Annick Lebecque, Céline Delbès
Publikováno v:
Microorganisms, Vol 9, Iss 5, p 1081 (2021)
Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to manage these adverse impacts
Externí odkaz:
https://doaj.org/article/2f9e7f0c64494fc3a06d81179cdb4113
Autor:
Piqueras, Justine, Chassard, Christophe, Callon, Cécile, Rifa, Etienne, Theil, Sébastien, Lebecque, Annick, Delbès, Céline
Publikováno v:
Microorganisms, Vol 9, Iss 1081, p 1081 (2021)
Microorganisms
Microorganisms, 2021, 9 (5), pp.1081. ⟨10.3390/microorganisms9051081⟩
Volume 9
Issue 5
Microorganisms
Microorganisms, 2021, 9 (5), pp.1081. ⟨10.3390/microorganisms9051081⟩
Volume 9
Issue 5
International audience; Adding massive amounts of lactic starters to raw milk to manage the sanitary risk in the cheese-making process could be detrimental to microbial diversity. Adjusting the amount of the lactic starter used could be a key to mana
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::200d120ea67ebd79f3f6204171ee092a
https://www.mdpi.com/2076-2607/9/5/1081
https://www.mdpi.com/2076-2607/9/5/1081
Autor:
Özcan, Emrah
Doğada neredeyse hiç saf mikrobiyal kültür yoktur, aksine mikroorganizmalar diğer organizmalarla etkileşim halindedir ve farklı türler aynı habitatı paylaşır. Dolayısıyla, mikrobiyal topluluk çalışmaları, doğayı daha iyi anlayabil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::5d503a47122cd90c6e81d888ee7b6576
https://acikbilim.yok.gov.tr/handle/20.500.12812/223041
https://acikbilim.yok.gov.tr/handle/20.500.12812/223041
Autor:
Öztürk, Tarik
Bu çalışmanın amacı zeytin fermantasyonlarında starter kültür olarak kullanılabilecek, oleuropeine dirençli laktik asit bakterilerinin, tercihen Lactobacillus plantarum suşlarının evrimsel mühendislik yaklaşımı ile geliştirilmesidir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::4279a00ad48d48ffc077e565029231a5
https://acikbilim.yok.gov.tr/handle/20.500.12812/634512
https://acikbilim.yok.gov.tr/handle/20.500.12812/634512
Autor:
Duygu Göçmen
Publikováno v:
Volume: 26, Issue: 1
Gıda
Gıda, Vol 26, Iss 1 (2015)
Gıda
Gıda, Vol 26, Iss 1 (2015)
Use of sourdough and lactic starter is a lot of positive effects on bread properties. These are providing of stronger aroma, improving of bread crumb, increasing of bread volume, prolonging of shelf life and providing of production assurance. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bc6b1ead4ac8f2ce4b5b5393ca80d2e1
https://dergipark.org.tr/tr/pub/gida/issue/6917/92407
https://dergipark.org.tr/tr/pub/gida/issue/6917/92407
Autor:
Jordan, K. N., Cogan, T. M.
Publikováno v:
Irish Journal of Agricultural and Food Research, 1995 Jun 01. 34(1), 39-47.
Externí odkaz:
https://www.jstor.org/stable/25562242
Autor:
Karaduman, Ayşe
Yoğurt sütün bakteriyel fermentasyonuyla elde edilen bir mandıra ürünüdür. Ticari yoğurtlar standart starterler kullanılarak üretilirken, geleneksel yoğurt üretimindeki mikrobiota, yıllardır starter olarak yoğurt kullanıldığından
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::bc41feecebbaf4643a883977db109ff8
https://acikbilim.yok.gov.tr/handle/20.500.12812/425560
https://acikbilim.yok.gov.tr/handle/20.500.12812/425560
Autor:
Haddar, Marwa
Bu araştırmada, dört farklı starter kültür kombinasyonlarının kullanılarak üretilen ham madde yoğurtlardan elde edilen Yayık tereyağlarının bazı kimyasal özellikleri (serum pH'sı, titrasyon asitliği, yağ oranı),lipolitik ve oksid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::4d2ef8c44358be32f091000fb70d1a37
https://acikbilim.yok.gov.tr/handle/20.500.12812/45462
https://acikbilim.yok.gov.tr/handle/20.500.12812/45462
Publikováno v:
European Food Research and Technology. 225:821-830
Sourdough was prepared with cellular suspension containing 109 cfu of each strain mL-1 and incubated at 28 °C for 24 h and at 37 °C for 4 h. Two different sourdough levels (20 and 40%) were used in bread dough preparation. The bread doughs were pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3794055d81ed96589b8fed0378d25d67
https://doi.org/10.1007/s00217-006-0487-6
https://doi.org/10.1007/s00217-006-0487-6
Autor:
KAYA, Mükerrem, GÖKALP, Hüsnü Yusuf
Publikováno v:
Volume: 28, Issue: 6 1113-1120
Turkish Journal of Veterinary and Animal Sciences
Turkish Journal of Veterinary and Animal Sciences
In this study, the growth and viability status of Listeria monocytogenes were investigated during the ripening and storage period of sucuk (Turkish dry fermented sausage) produced using different lactic acid bacteria (Lactobacillus plantarum Lb 8 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::817c084d36695174630edbc1ed824dd2
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12547/151457
https://dergipark.org.tr/tr/pub/tbtkveterinary/issue/12547/151457