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Food Microbiology, ISSN 0740-0020, 2012, Volume 31, Issue 2, pp. 293 - 300
Journal Article
01/2018, ISBN 9781315890968
Book
PLoS ONE, ISSN 1932-6203, 10/2014, Volume 9, Issue 10, p. e111648
The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried... 
LACTOBACILLUS-KEFIRANOFACIENS | BRAZILIAN KEFIR | MULTIDISCIPLINARY SCIENCES | LACTIC-ACID BACTERIA | MIXED CULTURE | CHEDDAR CHEESE | VOLATILE COMPOUNDS | PCR-DGGE ANALYSIS | MILK CHEESE | SACCHAROMYCES-CEREVISIAE | LACTOCOCCUS-LACTIS | Cultured Milk Products - microbiology | Yeasts - ultrastructure | Freeze Drying | Colony Count, Microbial | Biodiversity | Coculture Techniques - methods | Bacteria - genetics | Denaturing Gradient Gel Electrophoresis | Cheese - microbiology | Yeasts - genetics | Bacteria - isolation & purification | Bacteria - ultrastructure | Yeasts - isolation & purification | DNA, Ribosomal - genetics | Bacteria | Microbiota (Symbiotic organisms) | Methods | Dairy industry | Cell culture | Lactococcus lactis | Yeasts | Lactic acid bacteria | Dairy products | Media (culture) | Yeast | Kefir | Grain | Biology | Cheese | Food science | Saccharomyces | Starter cultures | Microorganisms | Microbiota | Deoxyribonucleic acid--DNA | Milk | Dynamic structural analysis | Scanning electron microscopy | Freeze drying | Media (selective) | Lactobacillus paracasei | Gel electrophoresis | Lactobacilli | Electron microscopy | Ripening | Polymerase chain reaction | Probiotics | Starters | Researchers | Acids | Selective media | Banded structure | Lactic acid | Saccharomyces cerevisiae | Deoxyribonucleic acid | DNA
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2014, Volume 39, pp. 204 - 214
The impact of oat β-glucan fortification (1.4%) on the acidification and gelation kinetics of fermented skimmed milk (12% total solids) as well as the effects... 
Probiotics | Milk gels | Yogurt starter culture | Oat β-glucan | Fermentation | Rheology | PHYSICAL-PROPERTIES | RHEOLOGICAL PROPERTIES | MIXED-LINKAGE | FOOD SCIENCE & TECHNOLOGY | IN-VITRO FERMENTATION | Oat beta-glucan | PHASE-SEPARATION | PHYSICOCHEMICAL PROPERTIES | DIETARY FIBER | SENSORY PROPERTIES | BARLEY | CHEMISTRY, APPLIED | SKIM-MILK | Gelation | Acidification | Bacteria | Culture | Milk | Strain
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2014, Volume 59, Issue 2, pp. 713 - 717
The characteristics of Chinese sauerkraut fermented by NCU1426, NCU1121 and binary co-culture ( NCU1426- NCU1121) were studied. The mixture of materials was... 
Chinese sauerkraut | Lactic acid bacteria | Fermentation | Co-culture | Pure culture | STREPTOCOCCUS-THERMOPHILUS | METABOLISM | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | LACTIC-ACID BACTERIA | STARTER CULTURES | ALPHA-GALACTOSIDASE | Bacteria | Analysis | Liquid chromatography
Journal Article
Applied Microbiology and Biotechnology, ISSN 0175-7598, 12/2017, Volume 101, Issue 23, pp. 8293 - 8307
Journal Article
Identification of Lactic Acid Bacteria isolated from Opaque beer (Chibuku) for potential use as a starter culture, 2002
A study was carried out to identify lactic acid bacteria (LAB) isolated from chibuku that would be later assessed for potential as starter cultures.... 
Lactic acid bacteria | Identification ft02022 | Food Safety & Technology | Sorghum beer (chibuku) | Starter culture
Journal
International Journal of Food Microbiology, ISSN 0168-1605, 05/2014, Volume 177, pp. 29 - 36
Journal Article