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Game Related Statistics Discriminating Between Starters and Nonstarters Players in Women’S National Basketball Association League (WNBA)
Performance game-statistics starters
2015/4/22
The aim of the present study was to identify the game-related statistics that allow discriminating between starters and nonstarter players in women’s basketball when related to winning or losing games...
Rice Fermentation Starters in Cambodia: Cultural Importance and Traditional Methods of Production
amylolytic starter capsicum (chilipeppers),charcoal dispersal routes ethnobotany rice liquor rice wine spices
2014/2/17
This paper focuses on the processes of producing fermentation starters in Cambodia, in order to explore the dispersal routes of starters in Southeast Asia. Spices, herbs, and a sweet ingredient are wi...
Leuconostoc Strains Unable to Split a Lactose Analogue Revealed by Characterisation of Mesophilic Dairy Starters
lactic acid bacteria differentiation pulsed-field gel electrophoresis (PFGE) PCR
2009/3/16
Mesophilic starter cultures used in dairy industry have been traditionally characterised by metabolic and biochemical methods. As closely related species of lactic acid bacteria have often only minor ...
Production of -Aminobutyric Acid By Cheese Starters During Cheese Ripening
-aminobutyric acid Lactococcus lactis cheese glutamate decarboxylase
2008/3/28
Nine mixed-strain starters were examined for their abilities to produce -aminobutyric acid. Six commercial starters were found to produce -aminobutyric acid in a skim milk culture. The bacterium that ...
Use of Agglutination-Sensitive Bulk Starters in the Manufacture of Stirred Curd Cheese
lactic acid bacteria bulk starters agglutination stirred curd cheese
2008/3/28
The effect of agglutinated bulk cultures on the manufacture of experimental stirred curd cheese was observed. To prepare three bulk starters, three aliquots of bulk medium were inoculated with culture...
Peptide Accumulation and Bitterness in Cheddar Cheese Made Using Single-Strain Lactococcus lactis Starters with Distinct Proteinase Specificities
Lactococcus lactis proteinase cheese proteolysis bitterness
2008/3/28
This study investigated peptide accumulation and bitterness in reduced- and full-fat Cheddar cheeses that were manufactured with single-strain Lactococcus lactis starters that had distinct cell envelo...
Influence of the Temperature Gradient on the Growth of Thermophilic Lactobacilli Used as Natural Starters in Grana Cheese
Grana cheese thermophilic lactobacilli natural starter temperature gradient
2008/3/28
This study investigated the evolution of the Lactobacillus species and the microbial composition of the starter during Grana cheese making. The early stages of cheese making were studied, and both the...
Comparison of Associative Growth and Proteolytic Activity of Yogurt Starters in Whole Milk from Camels and Cows
camel milk growth proteolysis yogurt starter cultures
2008/3/25
Growth and proteolytic activities were studied using yogurt starter cultures incubated in pasteurized whole milk from camels and cows at 42°C as single and mixed cultures. In general, the growth of fo...
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
Microbial ecosystem Traditional fermented sausage Indigenous starter Lactic acid bacteria Coagulase-negative cocci
2012/8/13
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...