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Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
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2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...
Technology Aspects Related to the Application of Functional Starter Cultures
lactic acid bacteria starter cultures probiotics
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2009/3/23
The market of pro- and prebiotics as applied in fermented milk drinks is expanding worldwide. More consumers become interested in the potential, health-promoting properties of functional foods. Howeve...
Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
lipolysis free fatty acids ripening
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2009/3/19
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied....