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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Μορφή:	Online
Γλώσσα:	Αγγλικά
Έκδοση:	MDPI - Multidisciplinary Digital Publishing Institute 2025
Θέματα:	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
Διαθέσιμο Online:	ONIX_20250220_9783725829781_513
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Development and Application of Starter Cultures

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