Cargando…

Application of Impedance Microbiology for Evaluating Potential Acidifying Performances of Starter Lactic Acid Bacteria to Employ in Milk Transformation

Impedance microbiology is a method that enables tracing microbial growth by measuring the change in the electrical conductivity. Different systems, able to perform this measurement, are available in commerce and are commonly used for food control analysis by mean of measuring a point of the impedanc...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bancalari, Elena, Bernini, Valentina, Bottari, Benedetta, Neviani, Erasmo, Gatti, Monica
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2016
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5065974/ https://www.ncbi.nlm.nih.gov/pubmed/27799925 http://dx.doi.org/10.3389/fmicb.2016.01628

Ejemplares similares

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?
por: Bettera, Luca, et al.
Publicado: (2023)

Lacticaseibacillus Strains Isolated from Raw Milk: Screening Strategy for Their Qualification as Adjunct Culture in Cheesemaking
por: Bettera, Luca, et al.
Publicado: (2023)

Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures
por: Bancalari, Elena, et al.
Publicado: (2021)

Eating Fermented: Health Benefits of LAB-Fermented Foods
por: Castellone, Vincenzo, et al.
Publicado: (2021)

Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters
por: Levante, Alessia, et al.
Publicado: (2020)

New developments in the study of the microbiota of raw-milk, long-ripened cheeses by molecular methods: the case of Grana Padano and Parmigiano Reggiano
por: Neviani, Erasmo, et al.
Publicado: (2013)

Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics
por: Fuso, Andrea, et al.
Publicado: (2023)

How the Fewest Become the Greatest. L. casei’s Impact on Long Ripened Cheeses
por: Bottari, Benedetta, et al.
Publicado: (2018)

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk
por: Bancalari, Elena, et al.
Publicado: (2020)

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
por: Ricci, Annalisa, et al.
Publicado: (2019)

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
por: Coelho, Márcia C., et al.
Publicado: (2022)

Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter
por: Bertani, Gaia, et al.
Publicado: (2018)

Draft Genome Sequence of Lactobacillus helveticus Lh 23, Isolated from Natural Whey Starter
por: Bertani, Gaia, et al.
Publicado: (2020)

In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria
por: Glazunova, Olga A., et al.
Publicado: (2022)

Development of Lactic Acid-Fermented Tomato Products
por: Ricci, Annalisa, et al.
Publicado: (2020)

Wild Lactobacillus casei Group Strains: Potentiality to Ferment Plant Derived Juices
por: Bancalari, Elena, et al.
Publicado: (2020)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

Acidified Milk for Infant Feeding
por: Thatcher, Lewis
Publicado: (1930)

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages
por: Martelli, Francesco, et al.
Publicado: (2020)

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics
por: Bintsis, Thomas
Publicado: (2018)

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana
por: Akabanda, Fortune, et al.
Publicado: (2014)

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes
por: Saidi, Yasmine, et al.
Publicado: (2020)

Exploring the Potential of Lactic Acid Fermentation for the Recovery of Exhausted Vanilla Beans
por: Hadj Saadoun, Jasmine, et al.
Publicado: (2022)

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria
por: Martelli, Francesco, et al.
Publicado: (2020)

Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria
por: Luo, Yuanli, et al.
Publicado: (2020)

Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments
por: Kleib, Jihad, et al.
Publicado: (2023)

Selection of cereal-sourced lactic acid bacteria as candidate starters for the baking industry
por: Milanović, Vesna, et al.
Publicado: (2020)

Effect of acidified milk feeding on the intake, average daily gain and fecal microbiological diversity of Holsten dairy calves
por: Chen, Yong, et al.
Publicado: (2020)

A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation
por: Ibrahim, Iddrisu, et al.
Publicado: (2023)

Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds
por: Castellone, Vincenzo, et al.
Publicado: (2022)

Comparison of Reconstituted, Acidified Reconstituted Milk or Acidified Fresh Milk on Growth Performance, Diarrhea Rate, and Hematological Parameters in Preweaning Dairy Calves
por: Li, Lingyan, et al.
Publicado: (2019)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment
por: Barzideh, Zoha, et al.
Publicado: (2022)

Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
por: Marrella, Martina, et al.
Publicado: (2022)

Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation
por: Anagnostopoulos, Dimitrios A., et al.
Publicado: (2019)

Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation
por: Seo, Hee, et al.
Publicado: (2021)

The Controversial Nature of Some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening
por: Dimov, Svetoslav G.
Publicado: (2023)

Comparison of a Powdered, Acidified Liquid, and Non-Acidified Liquid Human Milk Fortifier on Clinical Outcomes in Premature Infants
por: Thoene, Melissa, et al.
Publicado: (2016)

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
por: Fu, Wenhui, et al.
Publicado: (2020)

Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction
por: Martelli, Francesco, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_enlo09bf1f7q6skct7oqj1itaq