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Effect of Inoculation Size of Spray Dried Pediococcus Acidilactici on Milk Fe…
Fermented dairy has been consumed widely and estimated to have inclining demand due to health benefits offered. Discoveries and studies on alternatives of lactic acid bacteria (LAB) starter culture in producing fermented dairy with more health benefits have been carried out to meet the demand. Pedioccocus acidilactici, gained popularity due to its well-known bacteriocin, Pediocin PA-1 and P…
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Determining the Critical Aggregation Concentration and Inhibitors of Aggregat…
Fermented dairy has been consumed widely and estimated to have inclining demand due to health benefits offered. Discoveries and studies on alternatives of lactic acid bacteria (LAB) starter culture in producing fermented dairy with more health benefits have been carried out to meet the demand. Pedioccocus acidilactici, gained popularity due to its well-known bacteriocin, Pediocin PA-1 and P…
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- BT 23-020
The Effect of Rehydration Media on Growth and Starter Culture Properties of S…
Pediococcus acidilactici is a lactic acid bacteria that has been found on many fermented foods around the world, showing its capability as a starter culture. It is gaining research interest due to its probiotic potential that can provide additional health benefits, further increasing its value as starter culture. Starter cultures are typically commercialized in powder form, with one of the …
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- EP BT003
Application of Novel Indigenious Lactic Acid Bacteria and Yeast Co-Culture on…
Soy sauce fermentation utilize high salt (NaCl) concentration to inhibit spoilage microorganisms while promoting the growth of beneficial halotolerant microorganisms that develops soy sauce aroma. Although the addition of NaCl is essential, high NaCl content in soy sauce has been associated with hypertension. Previous attempts has been made by lowering or substituting NaCl during soy sauce …
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- BT-21-019
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