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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
honeywine yeast sensory profile
2015/7/28
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by me...
Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophiles, and on the production of organic acids in fermented milks
lactic acid bacteria ABT fermented milk l(+)-lactic acid d(–)-lactic acid
2014/10/11
The parameters influencing the formation of organic acids and the ratio between the optical isomers of lactic acid were evaluated. Five different factors were tested, namely the form of starter, inocu...
Quality of cows’ milk from organic and conventional farming
hedonic evaluation microbiological quality milk composition Holsein cattle
2014/8/11
The results of chemical and microbial analyses of raw milk samples coming from organic and conventional farming systems were statistically compared. The samples were analysed during a twelve-month per...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
grapevine interspecific variety sugars organic acid profiling
2014/2/25
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt wit...
Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization
organic wine biogenic amines HPLC
2009/3/5
Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvigno...
Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...
Effectiveness of Commercial Organic Acids` Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages
AcetolacTM coliforms fecal streptococci Staphylococcus aureus sulfite reducing clostridia merguez shelf life
2008/10/31
The effect of the addition of organic acids on the shelf life and on the hygienic quality of Merguez sausages was studied. A commercial organic acid; AcetolacTM consisting of a mixture of sodium lacta...
Organic Acids and Volatile Flavor Components Evolved During Refrigerated Storage of Kefir
kefir organic acids volatile flavor components refrigerated storage
2008/4/1
Kefir samples were prepared and transferred to sterile jars for storage at 4°C. After 0, 7, 14, and 21 d of storage, the pH, organic acid, and volatile flavor component content were determined to moni...
Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
high performance liquid chromatography organic acids fermentation yogurt
2008/3/22
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis...