Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12168
Abstract: BACKGROUND Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in… read more here.
Keywords: influence commercial; starter; starter culture; commercial starter ... See more keywords
Mixed culture fermentation of synthesis gas in the microfiltration and ultrafiltration hollow-fiber membrane biofilm reactors.
Sign Up to like & getrecommendations! Published in 2018 at "Bioresource technology"
DOI: 10.1016/j.biortech.2018.07.098
Abstract: The effects of pore sizes on the in-situ utilization of synthesis gas (syngas, H2 and CO) mixed culture fermentation (MCF) in the hollow-fiber membrane biofilm reactor (HfMBR) are not clear. Thus, the ultrafiltration (R1) and… read more here.
Keywords: fiber membrane; synthesis gas; culture fermentation; hollow fiber ... See more keywords
Production of chemicals in thermophilic mixed culture fermentation: mechanism and strategy
Sign Up to like & getrecommendations! Published in 2019 at "Critical Reviews in Environmental Science and Technology"
DOI: 10.1080/10643389.2019.1616487
Abstract: Abstract Thermophilic mixed culture fermentation (TMCF) has advantages such as high substrate degradation rate (e.g. 0.5 d−1 of 60 °C vs 0.2 d−1 of 35 °C), hydrogen and methane yields (e.g. 3–4 mol-H2/mol-glucose at 70 °C vs 1–2 mol-H2/mol-glucose at… read more here.
Keywords: production; fermentation; culture fermentation; mixed culture ... See more keywords
Interaction profile of a mixed-culture fermentation of Issatchenkia orientalis and Saccharomyces cerevisiae by transcriptome sequencing
Sign Up to like & getrecommendations! Published in 2020 at "British Food Journal"
DOI: 10.1108/bfj-06-2020-0510
Abstract: PurposeMixed fermentation with Saccharomyces cerevisiae and non-Saccharomyces yeasts has become an oenlogical tool to improve wines’ organoleptic properties. However, the maximum utilization of this method is dependent upon understanding the influence of mixed cultures on the… read more here.
Keywords: saccharomyces cerevisiae; fermentation; cerevisiae non; culture fermentation ... See more keywords