✦ LIBER ✦

Potential of LAB starter culture isolated from Chinese traditional fermented foods for yoghurt production

✍ Scribed by Han, Xue; Zhang, Lanwei; Yu, Peng; Yi, Huaxi; Zhang, YingChun

Book ID: 121681603
Publisher: Elsevier Science
Year: 2014
Tongue: English
Weight: 629 KB
Volume: 34
Category: Article
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2013.09.007

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Potential of functional strains, isolate

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks

✍ Francesca Patrignani; Rosalba Lanciotti; Julius Maina Mathara; Maria Elisabetta 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 726 KB

Carriers for starter cultures for the pr

Carriers for starter cultures for the production of garri, a fermented food derived from cassava

✍ Nduka Okafor; Chibuzo Azubike; Christopher Ibenegbu 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 94 KB

Isolation and applied potential of lacti

Isolation and applied potential of lactic acid bacteria from Chinese traditional fermented food in specific ecological localities

✍ Huaxi Yi; Lanwei Zhang; Xue Han; Ming Du; Yingchun Zhang; Jingyan Li; Kai Sun; Y 📂 Article 📅 2011 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 154 KB

The use of a starter culture in the ferm

The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

✍ V.M. Kimaryo; G.A. Massawe; N.A. Olasupo; W.H. Holzapfel 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 171 KB

Technological characterization of Lactob

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

✍ P. Nieto-Arribas; J.M. Poveda; S. Seseña; Ll. Palop; L. Cabezas 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 439 KB

Bacillus amyloliquefaciens ssp. plantaru

Bacillus amyloliquefaciens ssp. plantarum strains as potential protective starter cultures for the production of Bikalga , an alkaline fermented food

✍ Compaoré, C.S.; Nielsen, D.S.; Sawadogo-Lingani, H.; Berner, T.S.; Nielsen, K.F. 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 463 KB