Academic literature on the topic 'Defined and undefined starter cultures'
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Journal articles on the topic "Defined and undefined starter cultures":
Giraffa, Giorgio. "The Microbiota of Grana Padano Cheese. A Review." Foods 10, no. 11 (October 29, 2021): 2632. http://dx.doi.org/10.3390/foods10112632.
Parente, Eugenio, Angela Guidone, Attilio Matera, Francesca De Filippis, Gianluigi Mauriello, and Annamaria Ricciardi. "Microbial community dynamics in thermophilic undefined milk starter cultures." International Journal of Food Microbiology 217 (January 2016): 59–67. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.10.014.
Smid, Eddy J., Oylum Erkus, Maciej Spus, Judith CM Wolkers-Rooijackers, Svetlana Alexeeva, and Michiel Kleerebezem. "Functional implications of the microbial community structure of undefined mesophilic starter cultures." Microbial Cell Factories 13, Suppl 1 (2014): S2. http://dx.doi.org/10.1186/1475-2859-13-s1-s2.
Frantzen, Cyril Alexander, and Helge Holo. "Unprecedented Diversity of Lactococcal Group 936 Bacteriophages Revealed by Amplicon Sequencing of the Portal Protein Gene." Viruses 11, no. 5 (May 16, 2019): 443. http://dx.doi.org/10.3390/v11050443.
MORZEL, MARTINE, NICOLINE G. FRANSEN, and ELKE K. ARENDT. "Defined Starter Cultures used for Fermentation of Salmon Fillets." Journal of Food Science 62, no. 6 (November 1997): 1214–18. http://dx.doi.org/10.1111/j.1365-2621.1997.tb12247.x.
STAVRIC, S., and J. Y. D'AOUST. "Undefined and Defined Bacterial Preparations for the Competitive Exclusion of Salmonella in Poultry - A Review." Journal of Food Protection 56, no. 2 (February 1, 1993): 173–80. http://dx.doi.org/10.4315/0362-028x-56.2.173.
Carvalho, Erich H., Angélica S. Mendes, Sabrina E. Takahashi, Rosângela A. B. Assumpção, Douglas V. Bonamigo, Daniel Müller, and Rosana R. Sikorski. "Defined and undefined commercial probiotics cultures in the prevention of Salmonella Enteritidis in broilers." Pesquisa Veterinária Brasileira 38, no. 2 (February 2018): 271–76. http://dx.doi.org/10.1590/1678-5150-pvb-4860.
García-Díez, Juan, and Cristina Saraiva. "Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety." International Journal of Environmental Research and Public Health 18, no. 5 (March 4, 2021): 2544. http://dx.doi.org/10.3390/ijerph18052544.
Bockelmann, Wilhelm. "Development of defined surface starter cultures for the ripening of smear cheeses." International Dairy Journal 12, no. 2-3 (January 2002): 123–31. http://dx.doi.org/10.1016/s0958-6946(01)00152-2.
Hati, Subrota, Surajit Mandal, and J. Prajapati. "Novel Starters for Value Added Fermented Dairy Products." Current Research in Nutrition and Food Science Journal 1, no. 1 (August 27, 2013): 83–91. http://dx.doi.org/10.12944/crnfsj.1.1.09.
Dissertations / Theses on the topic "Defined and undefined starter cultures":
Saltaji, Sabrina. "Étude de l’apport de flores microbiennes issues du lait cru, purifiées par le procédé Bionatif®, appliquées à une production fromagère." Thesis, La Rochelle, 2020. http://www.theses.fr/2020LAROS033.
Starter cultures confer enhanced properties to improve organoleptic, sensory and nutritional attributes upon the cheese matrix. The subject of this PhD project was the patented Bionatif® process. That process purifies raw milk from hygiene and spoilage microflora. Then, it restores a functional Undefined Mixed Starter Culture (UMSC) to the cheesemaker. That unique UMSC is composed of an intra-specific bacterial diversity specific to the terroir where the raw milk is collected.This work fixed two goals: i) to characterize the diversity of the UMSC and study their metabolic potential, ii) to study the expression of the UMSC in soft cheese technology. The UMSC intra-specific diversity study highlighted some bacterial variants of the L. lactis species. UMSC's L. lactis isolates showed superior and diversified metabolic properties through the expression of their sugar metabolism (D-xylose, D-tagatose, etc.). A comparative genome study confirmed this result and could link these metabolic properties to an environmental origin. L. lactis isolates also possess rich CRISPR-Cas clusters. These clusters could confer them a high resistance against bacteriophages. Besides, an antimicrobial potential has been phenotypically observed and then confirmed through genomic studies. In soft cheese technology, the comparison between defined starter cultures designed under laboratory conditions and UMSC from the Bionatif® process demonstrated that the more complex and diversified the bacterial consortium of the UMSC, the better the sensory and rheological properties of the cheese