Relevant bibliographies by topics / Fermented Culture

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fermented Culture'

Author: Grafiati
Published: 5 June 2025
Last updated: 16 July 2025

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Journal articles on the topic "Fermented Culture"

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Hasanuddin, Hasanuddin. "APLIKASI STARTER KULTUR MURNI PADA PEMBUATAN DURIAN FERMENTASI." Jurnal Agroindustri 1, no. 2 (2011): 74–80. http://dx.doi.org/10.31186/j.agroind.1.2.74-80.

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This study looks into the effect of pure culture starters isolated from tempoyak on fermented durian (Durio zibethinus) and its acceptability. The use of 5% pure culture starters and mixed cultures of Pediococcus acidilactici, Lactobacillus plantarum, Lactobacillus curvatus Leuconostoc mesentroides and Staphylococcus saprophyticus were analyzed in terms of acceptabilty by sensory panelists. Statistical analysis shows a significant difference among fermented durian with pure culture and mixed culture starters for attributes of texture and viscosity, aroma and flavor, acidity and general accepta
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Hu, Lujun, Xiaodie Chen, Rui Lin, et al. "Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum." Foods 12, no. 3 (2023): 655. http://dx.doi.org/10.3390/foods12030655.

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This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH
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Lestari, Ase, T H Wahyuni, E. Mirwandhono, and N Ginting. "Maggot Black Soldier Fly (Hermetia illucens) Nutritional Content Using Various Culture Media." Jurnal Peternakan Integratif 8, no. 3 (2021): 161–69. https://doi.org/10.32734/jpi.v8i3.12534.

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Maggot BSF (black soldier fly) (Hermetia illucens) has a high crude protein content of 42.1%. The purpose of this study was to investigate the nutritional content of maggot as a substitute for fish meal by using various culture media. This research method used a completely randomized design of 5 treatments 4 replications P0 = 100% fermented rice bran, P1 = 50% fermented coconut dregs + 50% fermented rice bran, P2 = 50% fermented tofu dregs + 50% fermented rice bran, P3 = fermented rice bran 50% fermented palm kernel kernel + 50% fermented rice bran, P4 = 25% fermented coconut dregs + 25% ferme
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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.

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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that t
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Wang, Jiaxuan, Shuyue Hao, and Qing Ren. "Analysis of Bacterial Diversity in Fermented Grains of Baijiu Based on Culturomics and Amplicon Sequencing." Fermentation 9, no. 3 (2023): 260. http://dx.doi.org/10.3390/fermentation9030260.

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Baijiu is a traditional distilled liquor in China. The unique flavor developed during the fermentation process of Baijiu is closely related to the microorganisms in the fermented grains of the Baijiu. Fermented grain is a solid material that has not been distilled after the fermentation of Baijiu. It is of great significance to study the bacterial diversity in fermented grains and to isolate and culture them to reveal the formation mechanism of the flavor substances in Baijiu. In this study, the diversity of bacteria in fermented grains was studied by the combination of amplicon sequencing and
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Vukic, Dajana, Snezana Kravic, Spasenija Milanovic, et al. "The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products." Acta Periodica Technologica, no. 50 (2019): 324–31. http://dx.doi.org/10.2298/apt1950324v.

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In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most
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Pramana, Olsen O., and Yoga Aji Handoko. "Perbandingan Kualitas Fermentasi Biji Kakao dengan Menggunakan Kultur Campur dan Kultur Tunggal Saccharomyces cerevisiae." Jurnal Pendidikan Teknologi Pertanian 8, no. 2 (2022): 133. http://dx.doi.org/10.26858/jptp.v8i2.26060.

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Cocoa fermented products in Indonesia generally produce poor quality fermentation. This study was conducted to compare the quality of fermented cocoa beans with the addition of mixed and single cultures of Saccharomyces cerevisiae. This study used a randomized block design (RAK) method with 7 treatments, namely control, single culture (KT5%), (KT10%), (KT15%) and mixed culture (KC5%), (KC10%), (KC15%). Observation parameters include pH, temperature, water content, reducing sugar content, lactic acid content, acetic acid content, total fat content, cut test and organoleptic. The analytical data
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Wang, Sheng-Yao, Ren-Feng Huang, Ker-Sin Ng, Yen-Po Chen, Jia-Shian Shiu, and Ming-Ju Chen. "Co-Culture Strategy of Lactobacillus kefiranofaciens HL1 for Developing Functional Fermented Milk." Foods 10, no. 9 (2021): 2098. http://dx.doi.org/10.3390/foods10092098.

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Our previous studies indicated that Lactobacillus kefiranofaciens HL1, isolated from kefir grain, has strong antioxidant activities and anti-aging effects. However, this strain is difficult to use in isolation when manufacturing fermented products due to poor viability in milk. Thus, the purpose of this study was to apply a co-culture strategy to develop a novel probiotic fermented milk rich in L. kefiranofaciens HL1. Each of four selected starter cultures was co-cultured with kefir strain HL1 in different media to evaluate their effects on microbial activity and availability of milk fermentat
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Vihan, Varsha, VP Singh, Pramila Umaraw, Akhilesh K. Verma, Chirag Singh, and Shardanand Verma. "Quality assessment of buffalo milk Chakka prepared from different starter culture." Indian Journal of Dairy Science 76, no. 5 (2023): 473–79. http://dx.doi.org/10.33785/ijds.2023.v76i05.008.

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Chakka is a soured dairy product that is producedby removing the whey from fermented milk (dahi, known as In-dian yogurt). The starter culture plays a significant role in deter-mining the overall elemental quality of fermented dairy products. The present study was carried to find out the suitability of three different cultures for development of chakka viz. T1 (1.5% Mixed microbial culture), T2 (1.5% bacterial culture, STI-13 freeze-dried Lactic culture), and T3 (1.5% yeast cultures). Among the different culture various quality characteristics, physico-chemical param-eters and sensory characte
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Li, Sining, Shanhu Tang, Qiang He, Jiangxiao Hu, and Jing Zheng. "Changes in Proteolysis in Fermented Milk Produced by Streptococcus thermophilus in Co-Culture with Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis During Refrigerated Storage." Molecules 24, no. 20 (2019): 3699. http://dx.doi.org/10.3390/molecules24203699.

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Proteolysis in fermented milk, a complex and dynamic process, depends on the starter cultures used. This study aimed to evaluate the influence of Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis, or both, co-fermented with Streptococcus thermophilus, on the changes in the proteolysis profile of fermented milk during 21-day storage at 4 °C, including the pH value, proteolytic degree, protease activity, aminopeptidase activity, free amino acid content, and electrophoresis performance. The results showed that the treatments with co-cultures exhibited a higher amount of free amino
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Dissertations / Theses on the topic "Fermented Culture"

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Davidson, Richard H. "Culture enumeration, lactose hydrolysis and sensory changes in stored frozen yogurt fermented with two culture systems." Thesis, Virginia Tech, 1995. http://hdl.handle.net/10919/45071.

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Collins, Kathy Flynt. "THE USE OF LACTOBACILLUS SALIVARIUS L28 AS A BIOPROTECTIVE CULTURE IN DRY FERMENTED SAUSAGES." UKnowledge, 2017. https://uknowledge.uky.edu/animalsci_etds/78.

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A challenge study to validate a 5 log10 CFU/g reduction of non-O157 Shiga-toxin producing Escherichia coli (STEC) in dry fermented sausage (DFS) was performed. A 4.49 ± 0.474 log10 CFU/g was achieved over two trials. The results indicated that the process was not effective in reducing the pathogen to the level required of most pathogens by the USDA. Lactobacillus salivarius L28 (L28) was screened in vitro for the ability to inhibit STEC utilizing the paper disk diffusion method. This strain is a known bacteriocin producer. The results revealed that L28 would be a good candidate for use as a pr
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Hellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.

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Bakgrund: Med industrialiseringen har de traditionella yoghurtkulturerna med en mångfald av samverkande mjölksyrabakterier fått ge plats åt de mer standardiserade. En gårdskultur framställs genom att obehandlad mjölk spontanfermenteras av gårdens egen bakterieflora och får därigenom en unik karaktär. Bakteriekulturen kan sedan ympas vidare för tillverkning av yoghurt.Syfte: Syftet med studien är framställning och vidareympning samt sensorisk och mikrobiologisk karaktärisering av termofil gårdskultur från obehandlad mjölk. Vidareympningen avser framställning av yoghurt fermenterad av gårdens eg
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Totty, Heather Renae. "Effect of a Fermented Yeast Product on the Gastrointestinal Tract Microbial Diversity of Weaned Pigs Challenged With Salmonella Enterica Typhimurium Dt104." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/45879.

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Gastrointestinal tract (GIT) microorganisms play important roles in animal health, including providing energy and vitamins, improving the host immune response and preventing pathogenic microorganisms from colonizing. Prebiotic feed supplementation offers an alternative to antimicrobial growth promoters by stimulating key populations of the GIT bacteria that can ferment these non-digestible compounds, producing various short chain fatty acids used by the animal. The objective of this study was to quantify the effects of a proprietary Saccharomyces cerevisiae fermentation product (XPC, Diamond
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Innocent-Ukachi, Adanma Chinedum. "Microbial population dynamics and impact on hydrolysis of phytate and phenolic compounds during fermentation of ogi, an indigenous fermented cereal product." Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/32615/.

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Ogi is a fermented food made from maize, sorghum or millet which serves as complementary food for infants and breakfast for adults in Nigeria, West Africa. This study characterized the microbial diversity of maize and sorghum grains and ogi produced by their natural fermentation in an attempt to understand the roles of the key microbial species and the impact of the population dynamics and selected species on changes in nutritional composition and aroma notes of ogi during fermentation. A combined approach of culture dependent and culture independent methods of analysis was applied to investig
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Cavenaghi, Angela Dulce. "Elaboração de embutidos fermentados cozidos com carne de coxa de frango." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255252.

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Orientador: Nelson Jose Beraquet<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T02:21:19Z (GMT). No. of bitstreams: 1 Cavenaghi_AngelaDulce_D.pdf: 820135 bytes, checksum: d87ee57cf9506eb8fcb111d97c637bf4 (MD5) Previous issue date: 2005<br>Resumo: Face às demandas do mercado é necessário diversificar a elaboração de produtos industrializados à base de carne de frango, particularmente da carne da perna e coxa de frango que tem menor aceitação que o peito. Embutidos fermentados cozidos podem ser elaborados
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Gonçalves, Eunice Sousa. "Influência do sal, pH e temperatura no desenvolvimento de Estafilococos Coagulase Negativa isolados de produtos cárneos fermentados." Master's thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2013. http://hdl.handle.net/10400.5/6200.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>Os Estafilococos Coagulase Negativa (SCN) são bactérias isoladas a partir de uma ampla variedade de produtos cárneos fermentados. Os SCN possuem diversas propriedades tecnológicas importantes, das quais se destaca a capacidade de multiplicação em diferentes condições de temperatura, cloreto de sódio e pH. Mas também podem apresentar aspetos negativos, como a presença de resistências a antibióticos. Assim, o presente trabalho teve como objetivo selecionar estirpes sem qualquer resistência secundária a antibióticos e avaliar a capacid
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Zerbielli, Kleber Marcos. "Bebida láctea fermentada com cultura probiótica adicionada de semente de chia (Salvia hispanica L.)." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1060.

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O objetivo deste trabalho foi desenvolver uma bebida láctea fermentada preparada com 60% de leite, 32% de soro lácteo e 8% de açúcar, utilizando micro-organismos probióticos. Foram desenvolvidas 3 formulações, com 1% (A), 3% (B) e 5% de semente de chia (Salvia hispanica L.). Foram realizadas análises físico-químicas na formulação padrão e nas formulações A, B e C durante 0, 7 e 14 dias; análise sensorial nas formulações A, B, e C nos tempos 0, 7 e 14 dias e avaliação microbiológica. O teor de umidade nas 3 formulações apresentou diferença significativa aos 0 e 7 dias de estocagem (p < 0,05). O
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Campagnol, Paulo Cezar Bastianello. "CULTURA STARTER PRODUZIDA EM MEIO DE CULTURA DE PLASMA SUÍNO E ANTIOXIDANTE NATURAL NA ELABORAÇÃO DO SALAME." Universidade Federal de Santa Maria, 2007. http://repositorio.ufsm.br/handle/1/5736.

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This work aimed to produce and to apply in dry fermented sausage a lactic acid starter culture using a pork plasma culture medium and to evaluate the effect of two levels (0.5% and 1%) of hydroalcoholic extract of marcela (Achyrocline satureioides) in the security and quality of dry fermented sausages. In the first experiment, the microorganism Lactobacillus plantarum was fermented with control of pH, during 36 hours, under continuous agitation of 100 rpm, at a temperature of 37 (± 0.1ºC). After entering in the stationary phase the culture was lyophilizated and applied in dry fermented sausage
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Florence, Ana Carolina Rodrigues. "Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07072009-093910/.

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A crescente preocupação com tecnologias sustentáveis e a procura de novos alimentos funcionais despertam o interesse para o desenvolvimento de novos produtos alimentícios que proporcionem, além da nutrição, benefícios à saúde do consumidor. Assim, esse trabalho visa propor o leite orgânico como potencial matéria-prima para a fabricação de leites fermentados probióticos. Para tanto, estudou-se o perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional, analisando a composição química dos leites, determinando o
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Books on the topic "Fermented Culture"

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Tamang, Jyoti Prakash, ed. Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9.

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1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. CRC Press, 1985.

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William, Shurtleff. Bibliography of Koji-grains and/or soybeans cultured with Aspergillus oryzae: 535 references from 700 B.C. to 1993, extensively annotated. Soyfoods Center, 1993.

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Bruera, Matías. La Argentina fermentada: Vino, alimentación y cultura. Paidós, 2006.

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1953-, Cieślińska-Lobkowicz Nawojka, Rudziński Piotr, and Woźniakowski Jacek, eds. Fermentum massae mundi: Jackowi Woźniakowskiemu w siedemdziesiątą rocznicę urodzin. Agora, 1990.

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Javanainen, Päivi. Mixed culture pre-ferments of lactic and propionic acid bacteria for baking. Helsinki University of Technology, 1993.

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Giusti, Andrea, ed. «Si risponde lavorando». Lettere 1941-1992. Firenze University Press, 2019. http://dx.doi.org/10.36253/978-88-6453-903-4.

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«Si risponde lavorando». Lettere 1941-1992. Nel 1941 Macrí era uno studioso affermato, Spagnoletti soltanto un poeta esordiente, ma la loro conoscenza avvenuta per libri e riviste li porterà a un intenso scambio epistolare che si interromperà nel 1956 a causa di profondi dissensi in merito alla poesia e alla valutazione dell’ermetismo. Questo carteggio, trascritto nella sua integralità e attentamente annotato da Andrea Giusti, ricostruisce quel rapporto intellettuale in anni decisivi della storia italiana. Sullo sfondo del fascismo, della guerra, della ricostruzione, a emergere è il fermento s
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Chanu, Tersilla Gatto. Le grandi donne del Piemonte: I profili di sei protagoniste della cultura e della storia tra Otto e Novecento, tra eventi militari e politici e grandi fermenti sociali e religiosi. Newton Compton, 2006.

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Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. Chelsea Green Publishing, 2008.

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Wild fermentation: The flavor, nutrition, and craft of live-culture foods. Chelsea Green Publishing, 2016.

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Book chapters on the topic "Fermented Culture"

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Latha, D. Prema, S. M. Reddy, K. S. Youn, and Pogaku Ravindra. "Starter Culture Technology: Fermented Foods." In Advances in Bioprocess Technology. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17915-5_21.

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Scrase, R. J., and T. J. Elliott. "Biology and technology of mushroom culture." In Microbiology of Fermented Foods. Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_17.

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Vedamuthu, Ebenezer R. "Other fermented and culture-containing milks." In Manufacturing Yogurt and Fermented Milks. John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118481301.ch19.

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Nampoothiri, K. Madhavan, Nimisha R. Nair, and M. P. Soumya. "Ethnic Fermented Foods and Beverages of Kerala." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_11.

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Annapure, Uday Shriramrao, Aarti Suryakant Ghanate, and Prabodh Shirish Halde. "Ethnic Fermented Foods and Beverages of Maharashtra." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_13.

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Joshi, Santa Ram, Welfareson Khongriah, and Koel Biswas. "Ethnic Fermented Foods and Beverages of Meghalaya." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_15.

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Thanzami, K., and H. Lalhlenmawia. "Ethnic Fermented Foods and Beverages of Mizoram." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_16.

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Majumdar, Ranendra Kumar. "Ethnic Fermented Foods and Beverages of Tripura." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_21.

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Barooah, Madhumita, Sudipta Sankar Bora, and Gunajit Goswami. "Ethnic Fermented Foods and Beverages of Assam." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_3.

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Tiwari, Shubhra, S. K. Jadhav, Esmil Beliya, Jai Shankar Paul, and G. D. Sharma. "Ethnic Fermented Beverages and Foods of Chhattisgarh." In Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-1486-9_5.

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Conference papers on the topic "Fermented Culture"

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Grigoryan, Alexander. "Challenges in Microbial Monitoring of an Oil-water Separation Facility." In MECC 2023. AMPP, 2023. https://doi.org/10.5006/mecc2023-20123.

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Abstract Abundance and diversity of microorganisms, including H2S-producing and corrosive bacteria, in the produced water collected from different locations at a Central Arabian Gas-Oil Separation Plant (GOSP) were examined by culture-based and culture-independent methods. Conventional MPN techniques showed that abundance of general heterotrophic bacteria exceeded acceptable levels more frequently in water samples from High Pressure-Production Trap (HPPT) and Water-Oil Separator (WOSEP) than in water from Production Header (PH). MPN assay of corrosive sulfidogenic sulfate-reducing bacteria (SR
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Popa, Oana, and Ovidiu Tita. "EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.10.

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With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two
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Asryan, V. R. "THE EFFECT OF THE TYPE OF STARTER CULTURE ON THE BIOCHEMICAL PARAMETERS OF THE FERMENTED MILK PRODUCT OF MIXED FERMENTATION." In Innovative Technologies in Science and Education. ДГТУ-Принт, 2024. https://doi.org/10.23947/itse.2024.157-159.

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The article examines the effect of various ferments on the biochemical parameters of a fermented dairy product. The processes of fermentation and transformation of milk, as well as changes in the composition and nutritional value of the final product, are described, which allows us to identify the most effective ferments to improve the quality of products.
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Fu, Yuan, Xiaohui Yan, Xiaoguang Wu, Chang Zhu, Mengxing Gou, and Xuejun Liu. "Research Progress of Fermentation stater culture on Fermented." In 2017 6th International Conference on Energy, Environment and Sustainable Development (ICEESD 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/iceesd-17.2017.115.

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Artanti, Nina, Agustine Susilowati, Aspiyanto, Puspa Dewi Narrij Lotulung, and Yati Maryati. "Antioxidant activity of fermented broccoli and spinach by Kombucha culture." In PROCEEDINGS OF THE 3RD INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY 2017. Author(s), 2017. http://dx.doi.org/10.1063/1.5011926.

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Steigvilaitė, Gabija, Lina Vaičiulytė, and Ingrida Mažeikienė. "Application of spontaneous and cultured fermentation for the sustainable processing of raspberry pomace into bioproducts." In 82nd International Scientific Conference of the University of Latvia. University of Latvia Press, 2024. https://doi.org/10.22364/iarb.2024.04.

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Raspberry pomace is a by-product of the berry processing industry, which has limited application due to the high water content and risk of microbiological spoilage. Raspberry pomace is rich in phytochemicals that exhibit antimicrobial and antioxidant properties. Phytochemicals found in raspberry pomace can help to reduce the growth of technologically and nutritionally harmful microorganisms during the fermentation process and increase food functionality. For the production of fermented beverages, a symbiotic culture of microorganisms Medusomyces gisevii was utilized, composed of bacteria and y
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Lodygin, Aleksei, Ivan Evdokimov, N. Poklar Ul'rih, and D. M. Halanskaya. "THE USE OF CHITOSAN AND EXTRACTS OF BIOLOGICALLY ACTIVE SUBSTANCES IN THE TECHNOLOGY OF FERMENTED DAIRY PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-76.

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The relevance of chitosan and biologically active substances plant extracts use of in the&#x0D; technology of fermented dairy products for functional purposes is substantiated. The results of study&#x0D; of Lbc. rhanmnosus culture microencapsulation process using chitosan as a carrier are presented.&#x0D; The doses of milk thistle and peppermint extracts based on cheese whey in skim milk during the&#x0D; cultivation of probiotic cultures were justified.
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Cocolin, Luca, Rosalinda Urso, Kalliopi Rantsiou, Carlo Cantoni, and Giuseppe Comi. "Monitoring of a starter culture for fermented sausages by molecular methods." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-762.

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Hsiao, Hui-Chun. "A Kaleidoscope of Colors: Exploring the Vibrant Palette of Taiwan’s Fermented Food Culture." In The Kyoto Conference on Arts, Media & Culture 2023. The International Academic Forum(IAFOR), 2023. http://dx.doi.org/10.22492/issn.2436-0503.2023.32.

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Aspiyanto, Agustine Susilowati, Jeti M. Iskandar, Hakiki Melanie, Yati Maryati, and Puspa D. Lotulung. "Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound." In INTERNATIONAL SYMPOSIUM ON APPLIED CHEMISTRY (ISAC) 2016. Author(s), 2017. http://dx.doi.org/10.1063/1.4973145.

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Reports on the topic "Fermented Culture"

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Ray, Bibek, Benjamin Juven, Robert A. Field, and M. C. Johnson. Development of Lactic Cultures to Produce Fermented Mutton and Poultry Sausages. United States Department of Agriculture, 1985. http://dx.doi.org/10.32747/1985.7566696.bard.

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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resu
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Shpigel, Muki, Allen Place, William Koven, Oded (Odi) Zmora, Sheenan Harpaz, and Mordechai Harel. Development of Sodium Alginate Encapsulation of Diatom Concentrates as a Nutrient Delivery System to Enhance Growth and Survival of Post-Larvae Abalone. United States Department of Agriculture, 2001. http://dx.doi.org/10.32747/2001.7586480.bard.

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The major bottlenecks in rearing the highly priced gastropod abalone (Haliotis spp.) are the slow growth rate and the high mortality during the first 8 to 12 weeks following metamorphosis and settling. The most likely reason flor these problems is related to nutritional deficiencies in the diatom diet on which the post larvae (PL) feed almost exclusively in captivity. Higher survival and improved growth rate will reduce the considerable expense of hatchery-nursery resisdence time and thereflore the production costs. BARD supported our research for one year only and the support was given to us
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Inventory of microbial food cultures with safety demonstration in fermented food products. International Dairy Federation (IDF) AISBL, 2022. http://dx.doi.org/10.56169/ljhc7402.

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You might also be interested in the extended bibliographies on the topic 'Fermented Culture' for particular source types:
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