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- W3013968557 abstract "Fermented dairy products, cereal-legume based products, vegetables, and meat, as well as fish products, are manufactured using specific microorganisms called as starter cultures at industrial level. Starter cultures may be defined as a group of pure, actively growing microorganisms capable of bringing about desirable changes in the substrate through the process of fermentation. This chapter describes the basic microbiological concepts of starter cultures such as their types, classification, different groups, and their presence in diverse fermented milk products of the world. The starters are classified as homofermentative or heterofermentative based on the end products resulting from glucose metabolism. Starters can be available in different physical forms such as liquid, frozen concentrated, Dried culture. Probiotic can be marketed either as a food product, nutritional supplement, or pharmaceutical preparation. Bacillus is rod-shaped, spore-bearing bacteria, ubiquitous in nature and thus through air, food, and water get entry in the respiratory and gastrointestinal tracts of healthy people." @default.
- W3013968557 created "2020-04-03" @default.
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- W3013968557 date "2019-12-11" @default.
- W3013968557 modified "2023-09-27" @default.
- W3013968557 title "Starter Culture and Probiotic Bacteria in Dairy Food Products" @default.
- W3013968557 cites W3208933277 @default.
- W3013968557 doi "https://doi.org/10.1201/9780429276170-1" @default.
- W3013968557 hasPublicationYear "2019" @default.
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