Screening a Bozo Starter Culture for Potential Application in Beer Fermentation

2019 ◽  
Vol 77 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Janyl Iskakova ◽  
Mathias Hutzler ◽  
Kubat Kemelov ◽  
Daniela Grothusheitkamp ◽  
Maximilian Michel ◽  
...  
2019 ◽  
Vol 15 (3) ◽  
pp. 101-109
Author(s):  
Waldir D. Estela-Escalante ◽  
Sergio Rosales-Mendoza ◽  
Mario Moscosa-Santillán

2009 ◽  
Vol 00 (00) ◽  
pp. 090513010017019-7
Author(s):  
Biagio Solarino ◽  
Giancarlo Di Vella ◽  
Thea Magrone ◽  
Felicita Jirillo ◽  
Angela Tafaro ◽  
...  

1966 ◽  
Vol 15 (01/02) ◽  
pp. 252-272
Author(s):  
K. M Moser ◽  
Mary Belle Frey

Summary1. Caseinolytic and fibrinolytic systems for assay of plasmin in fibrinolytic agents are described which are based upon the determinations of AE/min during the linear portion of the casein-plasmin and fibrin-plasmin reaction curves respectively. A " caseinolytic-rate " unit and “fibrinolytic-rate " unit of ÄE/min × 103 during the linear portion of the respective curves are proposed.2. Data are presented indicating that a reliably linear relationship exists between plasmin concentration and these caseinolytic - and fibrinolytic-rate units.3. Data comparing results obtained with the proposed assay techniques and previously-used casein and fibrinolytic techniques are presented.4. Formulae by which caseinolytic-rate and fibrinolytic-rate units can be roughly converted into Remmert-Cohen type plasmin units are offered.5. The theoretical and practical problems which have influenced development of assays for fibrinolytic components are discussed.6. The advantages of the plasmin “rate unit” techniques vis a vis existing assays are delineated.7. The potential application of the techniques to measurements other than the plasmin content of fibrinolytic agents is discussed.


2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.


2020 ◽  
Vol 25 (2) ◽  
pp. 95-109
Author(s):  
Sapnita Shinde ◽  
Saurabh Saxena ◽  
Vineeta Dixit ◽  
Atul K. Tiwari ◽  
Naveen K. Vishvakarma ◽  
...  

1988 ◽  
Author(s):  
James C. Birdsall ◽  
William J. Davies ◽  
Richard Dixon ◽  
Matthew J. Ivary ◽  
Gary A. Wigell

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