Development and Application of Starter Cultures
This Special Issue explores the evolving field of starter cultures, essential for improving raw material processing and the production of fermented foods. As industrial food production grows, the need for effective fermentation solutions becomes critical. This collection highlights two primary appro...
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| Ձևաչափ: | Online |
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| Լեզու: | անգլերեն |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20250220_9783725829781_513 |
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| _version_ | 1869526250658201600 |
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| collection | Directory of Open Access Books |
| description | This Special Issue explores the evolving field of starter cultures, essential for improving raw material processing and the production of fermented foods. As industrial food production grows, the need for effective fermentation solutions becomes critical. This collection highlights two primary approaches for developing starter cultures: using well-defined species and strains for consistency and standardization or replicating biodiverse, autochthonous natural cultures to preserve unique sensory qualities and local microbial diversity. While selected starters offer ease of use and industrial scalability, natural starters maintain the distinctive flavors tied to their place of origin. This Special Issue gathers innovative research aimed at creating starter cultures that balance safety, quality, and biodiversity preservation, applicable to artisanal, pilot, and industrial production scales. |
| format | Online |
| id | doab-20.500.12854ir-153149 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1531492025-02-20T13:38:19Z Development and Application of Starter Cultures Comunian, Roberta Chessa, Luigi metataxonomy yeast lactic acid bacteria DNA starter culture organic acids rope spoilage bread spoilage bakery products Romania winemaking autochthonous yeasts non-Saccharomyces yeast terroir traditional foods fermentation bioprospecting biotechnology Taggiasca olive microbial characterisation Wickerhamomyces anomalus oleuropein degradation Hong Qu saccharification starter Monascus pigments response surface methodology culture medium optimization Saccharomyces Hardanger characterization cider non-volatile compounds volatile organic compounds partial least squares (PLS) regression Kombucha Acetobacter Gluconobacter glucuronic acid fermentation characteristics natural starters cheesemaking food safety biodiversity microbial fingerprint cheese fermentation Italian cheeses natural whey starter raw milk cheese dairy microbial ecology n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences This Special Issue explores the evolving field of starter cultures, essential for improving raw material processing and the production of fermented foods. As industrial food production grows, the need for effective fermentation solutions becomes critical. This collection highlights two primary approaches for developing starter cultures: using well-defined species and strains for consistency and standardization or replicating biodiverse, autochthonous natural cultures to preserve unique sensory qualities and local microbial diversity. While selected starters offer ease of use and industrial scalability, natural starters maintain the distinctive flavors tied to their place of origin. This Special Issue gathers innovative research aimed at creating starter cultures that balance safety, quality, and biodiversity preservation, applicable to artisanal, pilot, and industrial production scales. 2025-02-20T13:38:16Z 2025-02-20T13:38:16Z 2025 book ONIX_20250220_9783725829781_513 9783725829781 9783725829774 https://directory.doabooks.org/handle/20.500.12854/153149 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/10419 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-2977-4 10.3390/books978-3-7258-2977-4 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725829781 9783725829774 192 Basel open access |
| spellingShingle | metataxonomy yeast lactic acid bacteria DNA starter culture organic acids rope spoilage bread spoilage bakery products Romania winemaking autochthonous yeasts non-Saccharomyces yeast terroir traditional foods fermentation bioprospecting biotechnology Taggiasca olive microbial characterisation Wickerhamomyces anomalus oleuropein degradation Hong Qu saccharification starter Monascus pigments response surface methodology culture medium optimization Saccharomyces Hardanger characterization cider non-volatile compounds volatile organic compounds partial least squares (PLS) regression Kombucha Acetobacter Gluconobacter glucuronic acid fermentation characteristics natural starters cheesemaking food safety biodiversity microbial fingerprint cheese fermentation Italian cheeses natural whey starter raw milk cheese dairy microbial ecology n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences Development and Application of Starter Cultures |
| title | Development and Application of Starter Cultures |
| title_full | Development and Application of Starter Cultures |
| title_fullStr | Development and Application of Starter Cultures |
| title_full_unstemmed | Development and Application of Starter Cultures |
| title_short | Development and Application of Starter Cultures |
| title_sort | development and application of starter cultures |
| topic | metataxonomy yeast lactic acid bacteria DNA starter culture organic acids rope spoilage bread spoilage bakery products Romania winemaking autochthonous yeasts non-Saccharomyces yeast terroir traditional foods fermentation bioprospecting biotechnology Taggiasca olive microbial characterisation Wickerhamomyces anomalus oleuropein degradation Hong Qu saccharification starter Monascus pigments response surface methodology culture medium optimization Saccharomyces Hardanger characterization cider non-volatile compounds volatile organic compounds partial least squares (PLS) regression Kombucha Acetobacter Gluconobacter glucuronic acid fermentation characteristics natural starters cheesemaking food safety biodiversity microbial fingerprint cheese fermentation Italian cheeses natural whey starter raw milk cheese dairy microbial ecology n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| topic_facet | metataxonomy yeast lactic acid bacteria DNA starter culture organic acids rope spoilage bread spoilage bakery products Romania winemaking autochthonous yeasts non-Saccharomyces yeast terroir traditional foods fermentation bioprospecting biotechnology Taggiasca olive microbial characterisation Wickerhamomyces anomalus oleuropein degradation Hong Qu saccharification starter Monascus pigments response surface methodology culture medium optimization Saccharomyces Hardanger characterization cider non-volatile compounds volatile organic compounds partial least squares (PLS) regression Kombucha Acetobacter Gluconobacter glucuronic acid fermentation characteristics natural starters cheesemaking food safety biodiversity microbial fingerprint cheese fermentation Italian cheeses natural whey starter raw milk cheese dairy microbial ecology n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSV Zoology and animal sciences |
| url | ONIX_20250220_9783725829781_513 |