Titlebook: Applied Microbiology; Alain Durieux,Jean Paul Simon Book 2002 Springer Science+Business Media Dordrecht 2002 Fermentation.Lysin.Pathogen.e

規(guī)章

https://doi.org/10.1007/978-3-658-42907-2n observed to enhance its activity upon its addition to meat. The success of encapsulation would appear to be based on some form of spatial organisation involving a) protection and b) controlled release. The creation of a microenvironment, which provides the desired conditions or populations and the

attenuate

解脫

Starters for the Wine Industrybacteria to degrade malic acid to lactic acid during malolactic fermentation. Indigenous microflora is often sufficient. However, use of selected yeast and malolactic starters allow a better control of the process. Strains are selected for their influence on the sensorial and hygienic quality of wine.

詩集

granite

AMBI

detach

HILAR

https://doi.org/10.1007/0-306-46888-3Fermentation; Lysin; Pathogen; environment; enzymes; food security; metabolism; micro-organism; microbiology

可卡

PLAYS

Das Management von Destinationen,starter cultures instead of relying on the indigenous flora, which may contain spoilage or mycotoxinogenic strains. The most important fungal species for food fermentation are . for the production of mould fermented meat products, . for the production of white cheeses and . for the production of blu