Cargando…

Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture

A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled...

Descripción completa

Detalles Bibliográficos
Autores principales:	de J. C. Munanga, Bettencourt, Loiseau, Gérard, Grabulos, Joël, Mestres, Christian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5192527/ https://www.ncbi.nlm.nih.gov/pubmed/27916901 http://dx.doi.org/10.3390/microorganisms4040044

Ejemplares similares

Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin
por: Adinsi, Laurent, et al.
Publicado: (2015)

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

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

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)

Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages
por: Oh, Young Joo, et al.
Publicado: (2020)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

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

Functional yeast starter cultures for cocoa fermentation
por: Díaz‐Muñoz, Cristian, et al.
Publicado: (2021)

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)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
por: Ba, Hoa Van, et al.
Publicado: (2018)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Probiotic Potential of Lactic Acid Starter Cultures Isolated from a Traditional Fermented Sorghum-Millet Beverage
por: Byakika, Stellah, et al.
Publicado: (2020)

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

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables
por: Sáez, Gabriel D., et al.
Publicado: (2018)

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes
por: Illeghems, Koen, et al.
Publicado: (2015)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

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

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential
por: Bonatsou, Stamatoula, et al.
Publicado: (2017)

Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
por: McLeod, Anette, et al.
Publicado: (2013)

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

Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period
por: Moritz, Cristiane Mengue Feniman, et al.
Publicado: (2012)

Multifunctional properties of Lactobacillus plantarum strains WiKim83 and WiKim87 as a starter culture for fermented food
por: Jung, Ji‐Hye, et al.
Publicado: (2019)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Antiviral Potential of Selected Starter Cultures, Bacteriocins and d,l-Lactic Acid
por: Lange-Starke, Anett, et al.
Publicado: (2013)

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)

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)

Application of starter cultures to table olive fermentation: an overview on the experimental studies
por: Corsetti, Aldo, et al.
Publicado: (2012)

Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
por: Heo, Sojeong, et al.
Publicado: (2020)

Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation
por: Haile, Mesfin, et al.
Publicado: (2019)

Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej
por: Fentie, Eskindir Getachew, et al.
Publicado: (2022)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation
por: Gonzalez, Estefania García, et al.
Publicado: (2022)

Starter culture growth dynamics and sensory properties of fermented oat drink
por: Kütt, Mary-Liis, et al.
Publicado: (2023)

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

Lactic Acid Bacteria Strains Used as Starters for Kimchi Fermentation Protect the Disruption of Tight Junctions in the Caco-2 Cell Monolayer Model
por: Kang, Jin Yong, et al.
Publicado: (2022)

Suitability of a probiotic Lactobacillus paracasei strain as a starter culture in olive fermentation and development of the innovative patented product “probiotic table olives”
por: Sisto, Angelo, et al.
Publicado: (2012)

Draft Genome Sequence of Lactobacillus fermentum BFE 6620, a Potential Starter Culture for African Vegetable Foods, Isolated from Fermented Cassava
por: Wafula, Eliud N., et al.
Publicado: (2017)

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
por: Najjari, Afef, et al.
Publicado: (2020)

Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production
por: Russo, Pasquale, et al.
Publicado: (2017)

Antimicrobial activity and antibiotic susceptibility of Lactobacillus and Bifidobacterium spp. intended for use as starter and probiotic cultures
por: Georgieva, Ralitsa, et al.
Publicado: (2015)

Cannot write session to /tmp/vufind_sessions/sess_pfehljn0557i60hsaj8r6dg2d5