Search results - 6 results

Microbiological safety of aged meat.

meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of and (pork only) and lactic acid bacteria (representing spoilage ...

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making.

Alessandra Pino; Cinzia Caggia Source: Microorganisms, Volume 9, Issue 1 (2021) Abstract: The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and ...

Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making

The present study aimed at selecting non-starter lactic acid bacteria strains, with desirable technological and enzymatic activities, suitable as adjunct culture for the Provola dei Nebrodi cheese ...

Piacentinu Ennese PDO cheese as reservoir of promising probiotic bacteria.

Source: Microorganisms, Volume 7, Issue 8 (2019) Keywords: Cheese Lactic acid bacteria Probiotics Abstract: Piacentinu Ennese is a protected designation of origin (PDO) cheese produced in the surrounding ...

Lactic acid bacteria as reducing and capping agent for the fast and efficient production of silver nanoparticles.

Volume 84, Issue 4, p.741-9 (2009) Keywords: Gram-Negative Bacteria Gram-Positive Bacteria Lactic Acid Microscopy, Electron, Transmission Nanoparticles Oxidation-Reduction Silver Abstract: There is ...

QR code

QR code for this page URL