Keywords: فرهنگ های شروع کننده; Analytical centrifugation; Sedimentation behavior; Starter cultures; Exopolysaccharides; Shear forces;
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Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Coagulase negative cocci; Starter cultures; Bioprotection; Ecology; Metataxonomics; Metagenomics;
Keywords: فرهنگ های شروع کننده; Fermentation; Olive-based paste; Quality improvement; Starter cultures; Thermal stabilization;
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Yeasts; Starter cultures; Fermentation; Bakery products;
Keywords: فرهنگ های شروع کننده; Fermented meat; Sausage size; Aroma profile; Starter cultures; Ripening;
Keywords: فرهنگ های شروع کننده; Phospholipid profiling; Fermented fish; Carp; Cyprinus carpio L.; Autochthonous; Starter cultures; UPLC-Q-TOF-MS; 1,2-dimyristoyl-sn-glycero-3-phosphoethanolamine (PubChem CID: 445468); 1,2-dimyristoyl-sn-glycero-3-phosphocholine (PubChem CID: 5459377); 1
Keywords: فرهنگ های شروع کننده; Soy sauce; Reduced-salt moromi fermentation; Starter cultures; Volatile flavor compounds; Biogenic amines;
Keywords: فرهنگ های شروع کننده; Horsemeat; Microbial counts; Proteolysis; Lipolysis; Starter cultures
Keywords: فرهنگ های شروع کننده; Fermented meat; Sausage size; Aroma profile; Linear discriminant analysis (LDA); Starter cultures;
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Probiotic; Wheat bran sourdough; Starter cultures;
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Kefir grains; Probiotic; Lactobacillus spp.; Starter cultures
Keywords: فرهنگ های شروع کننده; Wine; Saccharomyces cerevisiae; Alcoholic fermentation; Non-Saccharomyces; Starter cultures; Microbiota
Keywords: فرهنگ های شروع کننده; Amino acids; Biogenic amines; Dry fermented sausages; Starter cultures;
Keywords: فرهنگ های شروع کننده; Foal meat; Fermented sausage; Starter cultures; Physicochemical parameters; Microbial counts; Free fatty acids;
Keywords: فرهنگ های شروع کننده; Fermented sausages; Starter cultures; Staphylococcus; Lactobacillus; Real-time PCR; rep-PCR;
The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH
Keywords: فرهنگ های شروع کننده; Starter cultures; Meat; Fermentation; Staphylococcus;
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added
Keywords: فرهنگ های شروع کننده; Craft beers; Saccharomyces cerevisiae; Starter cultures; Beer aroma; Healthy characters;
Potentiality of the use of starter culture in PDO Strachitunt production on chemical-physical and microbiological features: A pilot study
Keywords: فرهنگ های شروع کننده; Strachitunt PDO; Starter cultures; Volatile compounds; Fatty acids; Sensory analysis;
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures
Keywords: فرهنگ های شروع کننده; Fermented sausages; Lower sodium contents; Starter cultures; Peptidomics; Mass spectrometry;
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Keywords: فرهنگ های شروع کننده; Doenjang; Soybean fermentation; Starter cultures; Volatile compounds;
Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives
Keywords: فرهنگ های شروع کننده; Table olives; Starter cultures; VOCs; LAB;
Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation
Keywords: فرهنگ های شروع کننده; γ-aminobutyric acid; Biogenic amines; Cholesterol; Fermented meats; Starter cultures
Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation
Keywords: فرهنگ های شروع کننده; Cocoa beans; Fermentation; Starter cultures; Microbial inoculum; Quality attributes;
Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation
Keywords: فرهنگ های شروع کننده; Lactobacillus plantarum; Wine; Saccharomyces cerevisiae; Starter cultures; Co-inoculationAF, alcoholic fermentation; LAB, lactic acid bacteria; MLF, malolactic fermentation
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture
Keywords: فرهنگ های شروع کننده; Bacteriocins; Sakacins; Lactic Acid Bacteria; Lactobacillus curvatus; Listeria monocytogenes; Fermented sausages; Starter cultures;
Controlled fermentation of cotton seeds (Gossypium hirsutum) for Owoh production using bacteria starter cultures
Keywords: فرهنگ های شروع کننده; Fermentation; Starter cultures; Cotton seed; Bacillus spp.; Staphylococous spp.
Evaluation of a single strain starter culture, a selected inoculum enrichment, and natural microflora in the processing of Tonda di Cagliari natural table olives: Impact on chemical, microbiological, sensory and texture quality
Keywords: فرهنگ های شروع کننده; Natural table olives; Starter cultures; Texture; Phenols;
In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons
Keywords: فرهنگ های شروع کننده; Isobutyric acid (PubChem CID: 6590); Hexanoic acid (PubChem CID: 8892); Nonanoic acid (PubChem CID: 8158); Decanoic acid (PubChem CID: 2969); 1-Pentanol (PubChem CID: 6276); 2-Heptanol (PubChem CID: 10976); 1-Hexanol (PubChem CID: 8103); 3-Methyl-1-pentan
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
Keywords: فرهنگ های شروع کننده; Meat proteolysis; Lactic acid bacteria; Starter cultures; Peptidomics
Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Oenococcus oeni; Selection; Starter cultures; Wine
Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Keywords: فرهنگ های شروع کننده; Biogenic amines; Dacia sausage; Dry sausages; Starter cultures; Sensory characteristics;
In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese
Keywords: فرهنگ های شروع کننده; Fermentation; Lactic acid bacteria; Pilot plant; Raw milk; Starter cultures; Traditional cheese
Enhancement of γ-aminobutyric acid (GABA) in Nham (Thai fermented pork sausage) using starter cultures of Lactobacillus namurensis NH2 and Pediococcus pentosaceus HN8
Keywords: فرهنگ های شروع کننده; γ-Aminobutyric acid (GABA); Fermented meats; Lactic acid bacteria; Monosodium glutamate; Response surface methodology; Starter cultures
Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods
Keywords: فرهنگ های شروع کننده; Curing; Fermented meat; Starter cultures; Nitrate reduction; Nitrite reduction; Risk/benefit evaluation
Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains
Keywords: فرهنگ های شروع کننده; Cider; Malolactic fermentation; Starter cultures; Food safety; Indigenous strains; Industrial;
Food fermentations: Microorganisms with technological beneficial use
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Fungi; Starter cultures; History of use; Fermentation; Food microbiology;
Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions
Keywords: فرهنگ های شروع کننده; Italian dry fermented sausages; Starter cultures; Drying conditions; Biogenic amines; Sensory analysis; Volatile profile;
Influence of starter cultures on the antioxidant activity of kombucha beverage
Keywords: فرهنگ های شروع کننده; Kombucha; Starter cultures; Antioxidant activity; Beverage
Characterization of yeasts from Portuguese brined olives, with a focus on their potentially probiotic behavior
Keywords: فرهنگ های شروع کننده; Microorganisms; Plant cultivars; Technological features; Mycocin; Antimicrobial activity; Starter cultures
Biomass production and small-scale testing of freeze-dried lactic acid bacteria starter strains for cassava fermentations
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Gari; Starter cultures; Cassava; Fermentation; Linamarin
Identification and characterization of potential autochthonous starter cultures from a Croatian “brand” product “Slavonski kulen”
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Staphylococci; Technological characterization; Starter cultures; Traditional fermented sausages;
Effect of kaolin and copper based products and of starter cultures on green table olive fermentation
Keywords: فرهنگ های شروع کننده; Green table olives; Starter cultures; Copper and kaolin treatments
Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough
Keywords: فرهنگ های شروع کننده; Sourdough; Lactic acid bacteria; Starter cultures; Wheat; Rye;
Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures
Keywords: فرهنگ های شروع کننده; Tempe; Starter cultures; Substrates; Bioactivity; ETEC; Adhesion
Adaptive response of Lactobacillus sakei 23K during growth in the presence of meat extracts: A proteomic approach
Keywords: فرهنگ های شروع کننده; Meat fermented products; Lactic acid bacteria; Proteomics; Starter cultures
Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing
Keywords: فرهنگ های شروع کننده; Contaminant; Domestication; PC4 marker; Multigenic phylogeny; Penicillium; Starter cultures
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
Keywords: فرهنگ های شروع کننده; Lactic acid bacteria; Meat products; Starter cultures; Flavor peptides; Biopreservation; Proteomics
Τhe quality of Galotyri-type cheese made with different starter cultures
Keywords: فرهنگ های شروع کننده; Galotyri cheese; Fresh cheese; Acid/rennet-curd cheese; Starter cultures; Free fatty acids;
Whey valorisation: A complete and novel technology development for dairy industry starter culture production
Keywords: فرهنگ های شروع کننده; Whey; Starter cultures; Dairy; Drying
Effect of starter culture on proteolytic changes during processing of fermented beef sausages
Keywords: فرهنگ های شروع کننده; Fermented sausage; Proteolysis; Starter cultures; Nonprotein nitrogen; Free amino acids; SDS–PAGE