FROZEN CONCENTRATED CULTURES OF LACTIC STARTER BACTERIA

被引：33
|
作者：
GILLILAND, SE [1 ]
SPECK, ML [1 ]
机构：
[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27607 USA
来源：
JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 02期
关键词：
D O I：
10.4315/0022-2747-37.2.107
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：107 / 111
页数：5
相关论文
共 50 条
  • [1] EVALUATION OF LACTIC-ACID STREPTOCOCCI FOR THE PREPARATION OF FROZEN CONCENTRATED STARTER CULTURES
    JAKUBOWSKA, J
    LIBUDZISZ, Z
    PIATKIEWICZ, A
    ACTA MICROBIOLOGICA POLONICA, 1980, 29 (02): : 135 - 144
  • [2] EVALUATION OF STREPTOCOCCUS-CREMORIS FOR PREPARING FROZEN CONCENTRATED STARTER CULTURES
    PIATKIEWICZ, A
    LIBUDZISZ, Z
    JAKUBOWSKA, J
    ACTA MICROBIOLOGICA POLONICA, 1977, 26 (04): : 407 - 412
  • [3] Lactic acid bacteria: from starter cultures to producers of chemicals
    Hatti-Kaul, Rajni
    Chen, Lu
    Dishisha, Tarek
    El Enshasy, Hesham
    FEMS MICROBIOLOGY LETTERS, 2018, 365 (20)
  • [4] Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
    Bintsis, Thomas
    AIMS MICROBIOLOGY, 2018, 4 (04): : 665 - 684
  • [5] The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria
    Oumer, A
    Garde, S
    Gaya, P
    Medina, M
    Nuñez, M
    JOURNAL OF FOOD PROTECTION, 2001, 64 (01) : 81 - 86
  • [6] Selection of lactic acid bacteria as starter cultures for fermented meat products
    National Institute of Health and Nutrition, 1-23-1 Toyama, Shinjuku-ku Tokyo 162-8636, Japan
    Food Sci. Technol. Res., 5 (713-721):
  • [7] Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products
    Tsuda, Harutoshi
    Matsumoto, Teruki
    Ishimi, Yoshiko
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2012, 18 (05) : 713 - 721
  • [8] The Role of Lactic Acid Bacteria in Meat Products, Not Just as Starter Cultures
    Carneiro, Kayque Ordonho
    Campos, Gabriela Zampieri
    Lima, Joao Marcos Scafuro
    Rocha, Ramon da Silva
    Vaz-Velho, Manuela
    Todorov, Svetoslav Dimitrov
    FOODS, 2024, 13 (19)
  • [9] Amylolytic lactic acid bacteria as starter cultures for malt quality improvement
    Yinong Zeng
    Guolin Cai
    Ming Zhang
    Dianhui Wu
    Xiaomin Li
    Jian Lu
    European Food Research and Technology, 2023, 249 : 811 - 820
  • [10] Lactic acid bacteria as functional starter cultures for the food fermentation industry
    Leroy, F
    De Vuyst, L
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2004, 15 (02) : 67 - 78
12345