Characterization of Chinese Liquor Starter, Daqu, by Flavor Type with ¹H NMR-Based Nontargeted AnalysisWU, Xiao-He; ZHENG, Xiao-Wei; HAN, Bei-Zhong et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 23, pp 11354-11359, issn 0021-8561, 6 p.Article

Ahorro de levadura en la panificación por el método de masas madres esponjas = Yeast saving in the manufacture of bread buns by the sponge sour dough methodALVAREZ, M; GARCIA, I; SILVEIRA, I et al.Alimentaria. 1996, Num 273, pp 81-82, issn 0300-5755Article

The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk = La microflore naturelle de cultures sur lactosérum utilisées comme levain dans la fabrication de la Mozzarella de lait de bufflonneCOPPOLA, S; PARENTE, E; DUMONTET, S et al.Le Lait (Print). 1988, Vol 68, Num 3, pp 295-309, issn 0023-7302Article

Kontinuierliche Sauerteigfürhrung im praktischen Backbetrieb = Continous sour dough production in an industria bakeryHÄRING, M; FISCHBACH, A; HÄVECKER, E et al.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 5, pp 291-296, issn 0367-4177Article

Flavour of sourdough rye bread crumb = Flaveur de la mie de pain de seigle au levainHANSEN, A; LUND, B; LEWIS, M. J et al.Lebensmittel - Wissenschaft + Technologie. 1989, Vol 22, Num 4, pp 141-144, issn 0023-6438Article

Begriffsbestimmungen für Vorstufen (Sauerteige, Vorteige, Quellstufen) und Weizenteigführungen = Définition des matières premières (levains, levain-levure, agents de levage) et du travail sur levain = Definitions for sponge doughs (sour doughs, sponges, yeast-less sponges) and dough processesBRUMMER, J. M; HUBER, H.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 4, pp 110-112, issn 0367-4177Article

Influence of starter cultures on the antioxidant activity of kombucha beverageMALBASA, Radomir V; LONCAR, Eva S; VITAS, Jasmina S et al.Food chemistry. 2011, Vol 127, Num 4, pp 1727-1731, issn 0308-8146, 5 p.Article

Genetically modified starter and protective culturesGEISEN, R; HOLZAPFEL, W. H.International journal of food microbiology. 1996, Vol 30, Num 3, pp 315-324, issn 0168-1605Article

Anwendung von Weizensauerteigen zur Verbesserung der Qualität des Weizenbrotes = Utilisation de la pâte au levain pour améliorer la qualité du pain blanc = Use of wheat sour doughs for improving the quality of wheat breadSALOVAARA, H; SPICHER, G.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 4, pp 116-118, issn 0367-4177Article

Immobilized lactic acid bacteria for application as dairy starters and probiotic preparationsDENKOVA, Zapryana; KRASTANOV, Albert; MURGOV, Ivan et al.Journal of General and Applied Microbiology. 2004, Vol 50, Num 2, pp 107-114, issn 0022-1260, 8 p.Article

Starter cultures for cereal based foodsBRANDT, Markus J.Food microbiology. 2014, Vol 37, pp 41-43, issn 0740-0020, 3 p.Conference Paper

Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid BacteriaLEFEBER, Timothy; JANSSENS, Maarten; MOENS, Frédéric et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 18, pp 6694-6698, issn 0099-2240, 5 p.Article

Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentationTSUYOSHI, Naoko; FUDOU, Ryosuke; YAMANAKA, Shigeru et al.International journal of food microbiology. 2005, Vol 99, Num 2, pp 135-146, issn 0168-1605, 12 p.Article

Genetic manipulation to improve food fermentation = Manipulations génétiques pour améliorer les fermentations alimentairesSANDINE, W. E.Dairy and food sanitation. 1986, Vol 6, Num 12, pp 548-550, issn 0273-2866Article

Alternative drying processes for the industrial preservation of lactic acid starter culturesSANTIVARANGKNA, Chalat; KULOZIK, Ulrich; FOERST, Petra et al.Biotechnology progress. 2007, Vol 23, Num 2, pp 302-315, issn 8756-7938, 14 p.Article

Anlagen zur Sauerteigbereitung = Equipment for sour dough fermentationUNBEHEND, G. M.Getreide, Mehl und Brot (1972). 1996, Vol 50, Num 3, pp 175-178, issn 0367-4177Article

Untersuchungen zur Charakterisierung und Bewertung verschiedener Verfahren zur Bereitung eines Spontansauers. 1. Mitteilung : Vergleich verschiedener Spontansauerverfahren = Essais de caractérisation et d'évaluation de différents procédés de préparation d'une pâte autolevante. 1ère communication : comparaison de différentes méthodes de préparation de la pâte = Investigations for characterising and evaluating different methods for preparing a spontaneous sour dough. 1. Part : comparison between different spontaneous sour dough methodsSPICHER, G; RABE, E; ROHSCHENKEL, C et al.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 4, pp 118-122, issn 0367-4177Article

Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter cultureCOCOLIN, Luca; URSO, Rosalinda; RANTSIOU, Kalliopi et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 1, pp 942-945, issn 0099-2240, 4 p.Article

Fabrication de produits alimentaires par fermentation : les ferments = Fermented foodBRANGER, Alain.Techniques de l'ingénieur. Agroalimentaire. 2004, Vol F2, Num F3500, pp F3500.1-F3500.16, issn 1282-9064Article

L'autolyse des bactéries, phénomène clé de l'affinage ? = Bacteria autolysis, a key stage in cheese maturation?LORTAL, S.Process (Cesson-Sévigné). 1995, Num 1111, issn 0998-6650, p. 62Article

Význam startovacích kultur při inhibici nežádoucí mikroflóry tepelně neopracovaných masných výrobků = The role of starter cultures in the inhibitions of harmful microorganisms in raw meat productsKAMENIK, J.Průmysl potravin. 1993, Vol 44, Num 4, pp 154-155, issn 0033-1988Article

Microflora and acidification properties of yogurt and yogurt-related products fermented with commercially available starter culturesKNEIFEL, W; JAROS, D; ERHARD, F et al.International journal of food microbiology. 1993, Vol 18, Num 3, pp 179-189, issn 0168-1605Article

Feinzerkleinerte streichfähige Rohwurst. Auswirkungen unterschiedlicher Starterkulturen = Finely comminuted spreadable dry sausage. Effects of different starter culturesKLETTNER, P.-G; LÜCKE, F.-K.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 3, pp 238-241, issn 0015-363X, 292 [4 p.]Article

Zur Frage der Bewertung von Sauerteig-Starterkulturen, Sauerteigen in Trockenform und sauerteighaltigen Fertigmehlen bzw. Fertigmehlkonzentraten anhand mikrobiologischer Kenndaten. 4. Mitteilung : Verhalten der Mikroflora von lagernden Sauerteigen in Trockenform = Evaluation, à partir des données microbiologiques, des levains, des levains déshydratés, des farines autolevantes et des farines concentrées autolevantes. 4ème comm. : évolution de la microflore des levains déshydratés au cours du stockage = Evaluation of sour dough starters, dried sour doughs and ready flour mixes with sour dough by microbial figures. 4. Part : behaviour of the microflora in stored dried sour doughsSPICHER, G.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 3, pp 79-82, issn 0367-4177Article

Monitoring the Ecology of Bacillus During Daqu Incubation, a Fermentation Starter, Using Culture-Dependent and Culture-Independent MethodsYAN ZHENG; ZHENG, Xiao-Wei; HAN, Bei-Zhong et al.Journal of microbiology and biotechnology. 2013, Vol 23, Num 5, pp 614-622, issn 1017-7825, 9 p.Article