Keywords: فرهنگ تکمیلی; Camembert; Ethyl ester; Fruity; Lactic acid bacteria; Adjunct culture;
مقالات ISI فرهنگ تکمیلی (ترجمه نشده)
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Keywords: فرهنگ تکمیلی; Lactic acid bacteria; Cheese; Artisanal; Safety; Adjunct culture;
Keywords: فرهنگ تکمیلی; Lactobacillus plantarum; fermented milk; adjunct culture; postfermentation storage;
The influence of an adjunct culture of Lactobacillus paracasei LPC-37 on the physicochemical properties of Dutch-type cheese during ripening
Keywords: فرهنگ تکمیلی; Lactobacillus paracasei LPC-37; Dutch-type cheese; Adjunct culture; Proteolysis;
Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
Keywords: فرهنگ تکمیلی; Short ripened cheese; Adjunct culture; Volatile compounds; Sensory profile; Micrococcaceae; Yarrowia lipolytica;
Assessment of the safety and applications of bacteriocinogenic Enterococcus faecium Y31 as an adjunct culture in North-eastern Chinese traditional fermentation paocai
Keywords: فرهنگ تکمیلی; Enterococcus faecium; Safety assessment; Bacteriocin; Adjunct culture; North-eastern Chinese traditional fermentation paocai; ace; adhesion of collagen gene; agg; aggregation substance gene; AU; arbitrary unit; CFU; colony forming units; cpd, ccf, and cob
Accelerated ripening of Caciocavallo Pugliese cheese with attenuated adjuncts of selected nonstarter lactobacilli
Keywords: فرهنگ تکمیلی; adjunct culture; attenuation by sonication; Caciocavallo cheese;
Influence of microfiltration and adjunct culture on quality of Domiati cheese
Keywords: فرهنگ تکمیلی; Domiati cheese; microfiltration; adjunct culture; pasteurization;
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
Keywords: فرهنگ تکمیلی; Leuconostoc; Manchego cheese; Adjunct culture; RAPD-PCR;
The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation
Keywords: فرهنگ تکمیلی; Kluyveromyces lactis; Yarrowia lipolytica; Pichia fermentans; Cantal cheese; Adjunct culture
Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening
Keywords: فرهنگ تکمیلی; Swiss cheese; infrared; chemometrics; adjunct culture
Microbiological, Chemical, and Sensory Characteristics of Swiss Cheese Manufactured with Adjunct Lactobacillus Strains Using a Low Cooking Temperature
Keywords: فرهنگ تکمیلی; Swiss cheese; adjunct culture; Lactobacillus casei; citrate
Kluyveromyces lactis but Not Pichia fermentans Used as Adjunct Culture Modifies the Olfactory Profiles of Cantalet Cheese
Keywords: فرهنگ تکمیلی; Kluyveromyces lactis; Cantalet cheese; adjunct culture; odorous compound;
Evaluation of isolated starter lactic acid bacteria in Ras cheese ripening and flavour development
Keywords: فرهنگ تکمیلی; Ras cheese; Lactic acid bacteria; Adjunct culture; Flavour development
Effect of a commercial adjunct culture on organic acid contents of low-fat Feta-type cheese
Keywords: فرهنگ تکمیلی; Low-fat cheese; Adjunct culture; Organic acids; Feta cheese
Effect of lactobacillus adjunct cultures on the microbiological and physicochemical characteristics of Roncal-type ewes’-milk cheese
Keywords: فرهنگ تکمیلی; Adjunct culture; Ewe's-milk cheese; Facultatively heterofermentative lactobacilli
Enhanced Nutty Flavor Formation in Cheddar Cheese Made with a Malty Lactococcus lactis Adjunct Culture
Keywords: فرهنگ تکمیلی; Strecker aldehyde; Cheddar cheese flavor; adjunct culture; Lactococcus lactis;
Autolysis of selected Lactobacillus helveticus adjunct strains during Cheddar cheese ripening
Keywords: فرهنگ تکمیلی; Cheddar; Lactobacillus helveticus; Autolysis; Adjunct culture; Flavour; Ripening
Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese
Keywords: فرهنگ تکمیلی; Probiotic bacteria; Adjunct culture; Cheese ripening; Proteolysis