𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Autochthonous fermentation starters for the industrial production of Negroamaro wines

✍ Scribed by Mariana Tristezza; Cosimo Vetrano; Gianluca Bleve; Francesco Grieco; Maria Tufariello; Angela Quarta; Giovanni Mita; Giuseppe Spano; Francesco Grieco

Publisher
Springer-Verlag
Year
2011
Tongue
English
Weight
547 KB
Volume
39
Category
Article
ISSN
1476-5535

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Selection of starter cultures for the pr
Selection of starter cultures for the production of kinema, a fermented soybean food of the Himalaya
✍ J. P. Tamang; S. Nikkuni πŸ“‚ Article πŸ“… 1996 πŸ› Springer 🌐 English βš– 582 KB

Kinema, a traditional fermented soybean food, serves as a low-cost source of protein in the diet of the people of the Himalaya. The traditional method of kinema preparation results in a product with inconsistent quality. Forty five strains of spore-forming bacteria were isolated from nine samples of

Fermentation of a waste-product from the
Fermentation of a waste-product from the industrial processing of the lime (Citrus aurantifoliaswingle) for vitamin B12production
✍ JosΓ© Luis PΓ©rez-Mendoza; Fernando GarcΓ­a-HernΓ‘ndez πŸ“‚ Article πŸ“… 1983 πŸ› Springer Netherlands 🌐 English βš– 424 KB

FERMENTATION OF A WASTE-PRODUCT FROM THE INDUSTRIAL PROCESSING OF THE LIME (C&ub au&Utid&ia Swingle) FOR VITAMIN B 12 PRODUCTION. I.-Culture conditions for PmpLonibacteCum ~he..tmati and effect of 5,6-dimethylbenzimidazole as precursor.