Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
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DOI: 10.1016/j.foodres.2018.10.024
Abstract: The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum… read more here.
Keywords: bacteria starter; autochthonous mesophilic; mesophilic lactic; starter cultures ... See more keywords
Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers
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DOI: 10.1016/j.jcs.2019.04.016
Abstract: Abstract This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat… read more here.
Keywords: characteristics wholegrain; lactic acid; bacteria starter; starter cultures ... See more keywords
Combined influence of lactic acid bacteria starter and final pH on the induction of malolactic fermentation and quality of cherry wines
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DOI: 10.1016/j.lwt.2017.11.023
Abstract: Abstract The appropriate choice of lactic acid bacteria starter in malolactic fermentation (MLF) and a reasonable amount of acidity are two important factors that can greatly influence cherry wine's physical, biochemical and the sensory properties.… read more here.
Keywords: bacteria starter; cherry wines; fermentation; acid bacteria ... See more keywords