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- Shrestha, H.; Rati, E.R.
- Food biotechnology 2003 v.17 no.1 pp. 15-25
- fermented foods; traditional foods; rice; fermentation; starter cultures; Saccharomyces cerevisiae; Rhizopus; Pediococcus pentosaceus; traditional technology; pH; sugars; alcohols; acidity; food quality; sensory evaluation; taste; flavor; shelf life; nutritive value; proximate composition; vitamin content; Nepal
- ... Poko is a traditional fermented food product of Nepal. Defined starter cakes for Poko fermentation were prepared using a mixed inoculum of Saccharomyces cerevesiae, Rhizopus chinensis and Pediococcus pentosaceus and its performance was compared with that of the traditional manapu starter. The increase in the vitamins pyridoxine, thiamine, vitamin B12 and niacin in poko prepared using traditional m ...
- Rodgers, S.; Peiris, P.; Kailasapathy, K.; Cox, J.
- Food biotechnology 2003 v.17 no.1 pp. 39-52
- cook-chill systems; soups; seafoods; food preservation; lactic acid bacteria; Pediococcus pentosaceus; Lactococcus lactis; bacteriocins; nisin; antibacterial properties; antagonists; food storage; storage temperature; storage time; shelf life; Clostridium botulinum; bacterial spores; food pathogens; food contamination; viability; bacterial toxins; pH; sensory properties; color; mouthfeel; texture; flavor; food acceptability
- ... The possibility of protecting cook-chill foods with microbial cultures against the risk of botulism was demonstrated. Three commercial soups were incubated with Clostridium botulinum 17B (10(3) spores/g) and protective cultures (PCs) during 10-15 days at 10 degrees C. The PCs populations were enumerated on M17, MRS and maltose tryptic soy agar, C. botulinum-on sorbitol tryptic soy agar, botulinal ...