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on the lactic acid bacteria (LAB) derived from starter (SLAB) and the non - starter bacteria , both lactic (NSLAB) and non - lactic , of milk origin. foods Review Giorgio Giraffa Council for Agricultural Research ...
was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures ...
Enterococcus, Lactobacillus, Lactococcus and Leuconostoc, commonly employed as starter and non starter cultures in different traditional cheese . Results of this study highlighted an improvement of the hygienic ...
present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria . lactic acid bacteria , strain ...
of lactic acid bacteria are not recommended to be used in the production of Slovakian bryndza cheese . However, producers keeping to the traditional technology based on raw ewes’ milk need appropriate starter ...
present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria . lactic acid bacteria , strain ...
of lactic acid bacteria are not recommended to be used in the production of Slovakian bryndza cheese . However, producers keeping to the traditional technology based on raw ewes’ milk need appropriate starter ...
starter cultures are not normally used in making these cheeses ; instead the cheesemaker relies on the lactic acid bacteria (LAB) naturally present in the milk, as adventitious contaminants, to grow ...
is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp ...
is a mixture of flour and water spontaneously fermented or deliberately inoculated by lactic acid bacteria (LAB) and yeasts [3]. Sourdough starter cultures consisting of single or mixed strains of LAB ...
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