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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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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2025
Subjects:
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
Acceso en liña:ONIX_20250220_9783725829781_513
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