Essays about: "starter culture bacteria"

Showing result 6 - 10 of 17 essays containing the words starter culture bacteria.

1. 6. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

   University essay from SLU/Department of Molecular Sciences

   Author : Marcus Östling; [2018]
   Keywords : Fermented sausage; isterband; HACCP; LAB; starter culture;

   Abstract : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. READ MORE

3. 7. Development of Tempeh on Swedish Legumes

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Nils Åström; [2018]
   Keywords : Product development; Process optimization; Food technology; Fermentation; Tempeh; Meat substitute; Vegan product; Swedish legumes; Livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : The emerging market for meat substitutes has largely been filled with different types of soy products. Although soy usually has a lower environmental impact than meat, soy is not entirely unproblematic. Deforestation and global transportations are two negative effects of the increasing production of soybeans. READ MORE

4. 8. Evaluation of the Potential Lactic Acid Bacteria (LAB) to Ferment Quinoa Milk

   University essay from Lunds universitet/Avdelningen för livsmedel och läkemedel

   Author : Chandana Jois; [2018]
   Keywords : Starter culture; Fermentation; Lactic acid bacteria; Quinoa milk; Food technology; Technology and Engineering;

   Abstract : The study aimed at (a) investigated the ability of potential lactic acid bacteria (LAB) to ferment quinoa milk, and (b) formulating a method for producing fermented quinoa milk. To meet the objectives, Lactobacillus pentosus and Pediococcus pentosaceus two native bacterial strains were tested. READ MORE

5. 9. Identification of microbial composition of Swedish hard cheese by MALDI ToF mass spectrometry

   University essay from SLU/Department of Molecular Sciences

   Author : R.G. Thilini Nuwandhara Dissanayake; [2017]
   Keywords : MALDI ToF MS; microbial identification; cheese; microbial quality; starter culture bacteria;

   Abstract : This study was done with four different Swedish cheese samples in terms of cheese variety, brand and sensorial properties. The objectives of the current study were to identify the different microorganisms present in the Swedish hard cheese by matrix assisted laser desorption ionization-time of flight mass spectrometry (MALDI ToF MS) and to test the suitability of the method to be use for cheese. READ MORE

6. 10. Evaluation of Lactobacillus reuteri DSM17938 as starter in cheese production

   University essay from SLU/Dept. of Microbiology

   Author : Madeleine Karlsson; [2013]
   Keywords : Probiotic cheese; Lactobacillus reuteri; milk supplementation; adjunct culture; inhibitory activity;

   Abstract : The probiotic bacteria Lactobacillus reuteri DSM17938 was evaluated as a starter culture in cheese production, with the intention to produce a new interesting product within the functional food market. Growth and acidification rate in milk subjected to different heat treatments, as well as supplementation with growth promoting factors or support cultures was measured during controlled fermentations. READ MORE