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Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor ...
Nine mixed-strain starters were examined for their abilities to produce -aminobutyric acid. Six commercial starters were found to produce -aminobutyric acid in a skim milk culture. The bacterium that ...
The effect of agglutinated bulk cultures on the manufacture of experimental stirred curd cheese was observed. To prepare three bulk starters, three aliquots of bulk medium were inoculated with culture...
This study investigated peptide accumulation and bitterness in reduced- and full-fat Cheddar cheeses that were manufactured with single-strain Lactococcus lactis starters that had distinct cell envelo...
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the...
Growth and proteolytic activities were studied using yogurt starter cultures incubated in pasteurized whole milk from camels and cows at 42°C as single and mixed cultures. In general, the growth of fo...
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...

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