BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
Publikationen
Suchbegriffe: starter cultures, . Treffer: 5
** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
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2021
** Muller, DC; Mischler, S; Schonlechner, R; Schwenninger, SM Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations.
MICROORGANISMS. 2021; 9(8), 1633
WoS
PubMed
FullText
FullText_BOKU
2020
** Fuka, MM; Tanuwidjaja, I; Maksimovic, AZ; Zunabovic-Pichler, M; Kublik, S; Hulak, N; Domig, KJ; Schloter, M Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures.
LWT-FOOD SCI TECHNOL. 2020; 118, 108782 WoS FullText FullText_BOKU2017
** Rasovic, MB; Mayrhofer, S; Martinovic, A; Durr, K; Domig, KJ Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production.
FOOD TECHNOL BIOTECH. 2017; 55(1): 55-66.
WoS
PubMed
FullText
FullText_BOKU
2009
** Strasser S., Neureiter M., Geppl M., Braun R., Danner H. Influence of lyophilization, fluidized bed drying, addition of protectants, and storage on the viability of lactic acid bacteria .
J APPL MICROBIOL, 107, 167-177; ISSN 1364-5072 WoS FullText FullText_BOKU1992
** Kneifel, W., Kaufmann, M., Fleischer, A., Ulberth, F. Screening of commercially available mesophilic dairy starter cultures Biochemical, sensory and microbiological properties..
J. Dairy Science, 75, 3158-3166 WoS