نتائج البحث

THE INFLUENCE OF COMMERCIAL STARTER CULTURES ON THE QUALITY OF TELEMEA CHEESE.

• Authors : MANOLICĂ, Ana M.^1,2; MUNTEANU-ICHIM, Roxana A.^1,2 ; CANJA, Cristina M.¹

Subjects: *CHEESE; *THERMOPHILIC microorganisms; *LACTIC acid bacteria

• Source: Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering. 2024, Vol. 17 Issue 2, p141-154. 14p.

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Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products.

• Authors : Bal-Prylypko, Larysa¹ ; Danylenko, Svitlana² ; Mykhailova, Olena³

Subjects: *MEAT; *BACTERIAL starter cultures; *MEAT quality

• Source: Slovak Journal of Food Sciences. 2024, Vol. 18, p313-330. 18p.

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Influence of starter cultures on microbiological and physicalchemical parameters of dry-cured products.

• Authors : Bal-Prylypko, Larysa¹ ; Danylenko, Svitlana¹ ; Mykhailova, Olena²

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2024, Vol. 18, p313-330. 18p.

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Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages.

• Authors : Lokes, Snizhana¹ ; Shevchenko, Larysa¹ ; Doronin, Kyrylo²

Subjects: *SAUSAGES; *BACTERIAL starter cultures; *LACTIC acid bacteria

• Source: Slovak Journal of Food Sciences. 2024, Vol. 18, p935-950. 16p.

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Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities

• Authors : Catherine Yemisi Babatuyi; Esther Bola Boboye; Tayo Nathaniel Fagbemi

Subjects: ‘Fufu’; Starter cultures; Processing operation

• Source: Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)

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Preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

• Authors : Dengyu Wang; Linlin Liu; Bing Wang

Subjects: glutinous rice flour; glutinous rice dough; lactic acid bacteria compound starter cultures

• Source: Food Science and Human Wellness, Vol 13, Iss 4, Pp 2090-2101 (2024)

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EVALUATION OF THE QUALITY OF CHEESES PRODUCTION INTENDED FOR COMMERCIALIZATION THROUGH THE USE AND COMPETITIVENESS OF SOME STARTER CULTURES OF MICROORGANISMS.

• Authors : GOLBAN, Artur¹ ; GOLBAN, Rita²

• Source: Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development. 2023, Vol. 23 Issue 2, p257-262. 6p.

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From Waste to Taste: Coffee By-Products as Starter Cultures for Sustainable Fermentation and Improved Coffee Quality.

• Authors : Polanía Rivera, Anna María¹ (AUTHOR) ; López Silva, Jhennifer² (AUTHOR) ; Torres-Valenzuela, Laura¹ (AUTHOR)

Subjects: *LACTIC acid bacteria; *LACTOBACILLUS delbrueckii; *GAS chromatography/Mass spectrometry (GC-MS)

• Source: Sustainability (2071-1050). Dec2024, Vol. 16 Issue 23, p10763. 19p.

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Evaluation of MENAQUINONE‐7 and fat‐soluble vitamin production by starter cultures during fermentation in dairy products using RPLC method.

• Authors : Altuncu, Vildan¹ (AUTHOR); Kaymaz, Aykut¹ (AUTHOR); Ertekin Filiz, Bilge¹ (AUTHOR)

Subjects: *REVERSE phase liquid chromatography; *VITAMIN K; *VITAMIN K2

• Source: Food Science & Nutrition. Nov2024, Vol. 12 Issue 11, p9822-9833. 12p.

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In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures.

• Authors : Ziarno, Małgorzata¹ (AUTHOR) ; Zaręba, Dorota² (AUTHOR) ; Ścibisz, Iwona¹ (AUTHOR)

• Source: Life (2075-1729). Nov2024, Vol. 14 Issue 11, p1464. 17p.

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