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Isomers of c18:1 and c18:2 Acids in Fresh and Stored Fermented Milks Produced with Selected Starter Cultures
trans fatty acids milk drinks storage time
2016/12/9
The effect of the applied starter cultures and storage time of fermented milk drinks on the content of cis-9, trans-11 octadecadienoic acid (CLA), as well as trans isomers of C18:1 and C18:2 acids wer...
Molecular and Population Level Approaches to Understand Taxus Metabolism in Cell Suspension Cultures
Cellular Engineering Gene expression Paclitaxel Plant Cell culture Secondary metabolite
2014/11/10
Plant cell culture is an attractive platform technology for production and supply of important plant derived medicinals. A unique characteristic of plant cells is the ability to grow as multicellular ...
Diverse cultures at work: ensuring safety and health through leadership and participation
ensuring safety health leadership participation
2014/4/24
The differences between cultures are helpful in understanding discrepancies when several nationalities are working together. Cross-cultural studies describe characteristics of cultures and differences...
Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
yeasts volatile compounds dry-cured meat products starter cultures minimum culture medium
2014/2/25
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Artificial extracellular matrix for embryonic stem cell cultures: a new frontier of nanobiomaterials
Artificial extracellular matrix embryonic stem cell cultures frontier of nanobiomaterials
2010/10/12
Nanobiomaterials can play a central role in regenerative medicine and tissue engineering by facilitating cellular behavior and function, such as those where extracellular matrices (ECMs) direct embryo...
Metabolism Kinetics of Glucose in Anchorage-dependent Cell Cultures
metabolism kinetics glucose
2009/11/16
The kinetic model of glucose metabolism was established and successfully applied to batch cultures of rCHO and rBHK cells. It was found that a large amount of glucose was utilized for cell maintenance...
The Growth of Continuous Cultures of the Phytoplankton Phaeodactylum Tricornutum
Phytoplankton growth continuous culture Phaeodactylum tricornutum
2009/10/12
Continuous cultures of Phaeodactylum tricornutum (Bohlin) have been grown in a basic chemostat,
that is, in a well-stirred, continuous flow, biochemical reactor. The e ects of changes in dilution rat...
Fermentation of Jerusalem Artichoke with or without Lactic Acid Bacteria Starter Cultures
Leuconostoc mesenteroides Lactobacillus casei lactic acid bacteria
2009/5/31
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning bri...
The Effect of Homogenized Lactic Cultures on The Development of Proteolysis in Kashar Cheese
Homogenized Lactic Cultures Proteolysis Kashar Cheese
2009/5/20
The goal of the study was to determine the effect of homogenization of lactic cultures at 30MPa on the development of proteolysis in Kashar cheese during ripening. The cultures Lactococcus lactis subs...
Analysis of Pigment Compositions in Various Monascus Cultures
Monascus pigments composition
2009/5/8
The pigments produced by Monascus are a mixture that includes azaphilone pigments. We simultaneously analyzed the 11 identified compounds present in Monascus pigments, and showed that there was a larg...
Enhancement of Shikonin Production in Cell Suspension Cultures of Arnebia Euchroma Employing Two-Liquid-Phase Systems
Arnebia Euchroma shikonin production two-liquid-phase system
2009/4/22
Enhancement of Shikonin Production in Cell Suspension Cultures of Arnebia Euchroma Employing Two-Liquid-Phase Systems。
Technology Aspects Related to the Application of Functional Starter Cultures
lactic acid bacteria starter cultures probiotics
2009/3/23
The market of pro- and prebiotics as applied in fermented milk drinks is expanding worldwide. More consumers become interested in the potential, health-promoting properties of functional foods. Howeve...
Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
lipolysis free fatty acids ripening
2009/3/19
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied....