Microbial ecology and starter culture technology in coffee processing

2015 ◽  
Vol 57 (13) ◽  
pp. 2775-2788 ◽  
Author(s):  
Gilberto Vinícius de Melo Pereira ◽  
Vanete Thomaz Soccol ◽  
Satinder Kaur Brar ◽  
Ensei Neto ◽  
Carlos Ricardo Soccol
Keyword(s):  
Microbial Ecology ◽  
Starter Culture ◽  
Culture Technology

scholarly journals Starter Culture Technology: Fermented Foods

2015 ◽  
pp. 435-454
Author(s):  
D. Prema Latha ◽  
S. M. Reddy ◽  
K. S. Youn ◽  
Pogaku Ravindra
Keyword(s):  
Starter Culture ◽  
Fermented Foods ◽  
Culture Technology

Microbial Ecology Studies of Spontaneous Fermentation: Starter Culture Selection for Prickly Pear Wine Production

2011 ◽  
Vol 76 (6) ◽  
pp. M346-M352 ◽  
Author(s):  
G.K. Rodríguez-Lerma ◽  
K. Gutiérrez-Moreno ◽  
M. Cárdenas-Manríquez ◽  
E. Botello-Álvarez ◽  
H. Jiménez-Islas ◽  
...  
Keyword(s):  
Microbial Ecology ◽  
Starter Culture ◽  
Prickly Pear ◽  
Spontaneous Fermentation ◽  
Wine Production ◽  
Selection For ◽  
Fermentation Starter

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

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.

Microbial ecology: from local to global scales

2008 ◽  
Vol 53 (1) ◽  
pp. 3-11 ◽  
Author(s):  
J Kuparinen ◽  
H Galvão
Keyword(s):  
Microbial Ecology

MEMAHAMI RELIEF-RELIEF PADA CANDI-CANDI KERAJAAN-KERAJAAN KEDIRI, SINGASARI DAN MAJAPAHIT DI JAWA TIMUR

Jurnal SCALE ◽  
2019 ◽  
Vol 6 (2) ◽  
pp. 24
Author(s):  
Sri Pare Eni
Keyword(s):  
Life Story ◽  
The Temple ◽  
Culture Technology

Architecture of the ancient kingdoms of Kediri, Singasari and Majapahit, have the same  religion that is Hindu and Buddhist shrines, which requires either a temple. Each temple has a good difference in the environment, culture technology, function, and form of the building.The method of the description will be used here to be able to give you an idea of the temple reliefs in details.Each temple has a different relief and can be found on the head / body / foot which tells about the life story or series, or legend of a moral message containing the story.

Features of the development of an unmanned rocket-culture technology in the first half of the twentieth century

2018 ◽  
pp. 135-144
Author(s):  
O. O. Gubka
Keyword(s):  
Twentieth Century ◽  
Subsequent Formation ◽  
Technical Schools ◽  
Space Industry ◽  
The World ◽  
Culture Technology

The features of unmanned rocket and space engineering´s development in the USSR and in the world in the first half of the XX century were considered in the article. They defined subsequent formation of scientific and technical schools in the rocket and space industry.

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