Improvement of Ayran quality by the selection of autochthonous microbial cultures

Food Microbiology

Volumn 60, Issue , 2016, Pages 92-103

  Baruzzi, Federico ^a   Quintieri, Laura ^a   Caputo, Leonardo ^a   Cocconcelli, PierSandro ^b   Borcakli, Mehlika ^c   Owczarek, Lubomiła ^d   Jasińska, Urszula T ^d   Skąpska, Sylwia ^d   Morea, Maria ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^c MATERIALS INSTITUTE   (Turkey)

^d Prof Wac aw D browski Institute of Agricultural and Food Biotechnology State Research Institute   (Poland)

Author keywords

Acidification rate; Microbial biodiversity; Pilot scale production; Proteolysis; Sensory analysis; Traditional fermented milk

Indexed keywords

YOGHURT;

ANALYSIS; ANIMAL; BACTERIUM IDENTIFICATION; BIODIVERSITY; CLASSIFICATION; FERMENTED MILK PRODUCT; FOOD QUALITY; FOOD STORAGE; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIAL VIABILITY; MICROBIOLOGY; MOLECULAR TYPING; PILOT STUDY; PROTEIN DEGRADATION; STANDARDS; STREPTOCOCCUS THERMOPHILUS; TASTE; TURKEY;

ANIMALS; BACTERIAL TYPING TECHNIQUES; BIODIVERSITY; CULTURED MILK PRODUCTS; FOOD QUALITY; FOOD STORAGE; LACTOBACILLUS; MICROBIAL VIABILITY; MOLECULAR TYPING; PILOT PROJECTS; PROTEOLYSIS; STREPTOCOCCUS THERMOPHILUS; TASTE; TURKEY; YOGURT;

EID: 84978289269     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.07.001     Document Type: Article

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