Konu "Fermented Foods" için listeleme
Toplam kayıt 3, listelenen: 1-3
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The effects of using different mustard seeds and starter cultures on some properties of hardaliye
(Inst Microbiologia, 2006)In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans ... -
Isolation and identification of lactic acid bacteria from boza produced traditionally in the thrace region of Turkey
(M H Schaper Gmbh Co Kg, 2021)Boza, a traditional beverage, has a microflora rich in lactic acid bacteria and yeast. In this study, 112 lactic acid bacteria (LAB) isolates from five different boza brands (samples A-E) produced in the Trakya region of ... -
Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
(Elsevier Sci Ltd, 2023)Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics ...