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tends to grow poorly in milk with low levels of formate, forming elongated, multinucleate cells. Acetaldehyde (ethanal) is the m ...

9.5.2 Other Fermented Milks The popularity of acidophilus milk is largely due to health-promoting effects which are claimed to s ...

grain itself suggests that the lactic acid bacteria are responsible for its production and a capsular, homofermenterLactobacillu ...

flavour is the result of diacetyl production by so-called flavour bacteria such as strains of Lactococcus lactis subsp. lactis a ...

production of cultured buttermilk, the milk is often supplemented with 0.1–0.2% sodium citrate to ensure good flavour developmen ...

on a relatively small scale and accounts for the rich diversity of cheeses still available. Large-scale industrialized productio ...

are described as mesophilic starters, strains ofLactococcus lactisand its subspecies. Thermophilic starters such as Lactobacillu ...

clearly have serious consequences for milk fermentation. Using trans- duction techniques, molecular biologists have produced str ...

A bacteriophage is a bacterial virus which in its virulent state infects the bacterial cell, multiplies within it, eventually ca ...

After about 45 min rennet is added. The time of renneting and the amount added are other important variables in cheesemaking whi ...

organism can no longer grow. With other proteases from the rennet, they release free amino acids (principally glutamic acid and ...

The outer leaves are removed mechanically and the cabbages decored before cutting into shreds about 1 mm thick. The shredded cab ...

little salt (o2%) and the product softens unacceptably, too much salt ( 4 3%) and the correct microbial sequence is not obtained ...

weeks the total acidity of the product is 1.7–2.3%, expressed as lactic acid, with a ratio of volatile to nonvolatile acid of ar ...

the case with sauerkraut which uses a low-salt brine and is not desalted before use. As a result several vitamins are partially ...

the lye treatment and washing, fermentable sugar may be added to the brine. Complex sequences of bacteria have been reported by ...

and the remainder are preserved by refrigeration. Despite this recent trend, fermentation does have a number of advantages over ...

and contains 0.7–1.2% acidity (as lactic acid) but will include appreciable amounts of acetic (ethanoic) acid. 9.8 Fermented Mea ...

inhibit the normal spoilage microflora of the meat. Spices have also been shown to stimulate the growth of lactic acid bacteria. ...

Members of the Micrococcaceae such as Micrococcus variansand Staphylococcus carnosusare important with respect to the reduction ...