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dc.contributor.authorReng, H.
dc.contributor.authorKrützfeldt, R.
dc.date.accessioned2023-10-04T11:05:35Z
dc.date.available2023-10-04T11:05:35Z
dc.date.issued1989
dc.date.submitted2023-10-04
dc.identifier.citationEnzyme in der Lebensmitteltechnologie, 1989, 73 - 76en_US
dc.identifier.isbn3-527-27877-X
dc.identifier.issn0930-4320
dc.identifier.urihttp://hdl.handle.net/10033/623481
dc.description.abstractStarter cultures are implemented in wide variety of applications such as, e.g. in the pharmacy sector (intestinal flora). The main area of applications does however lie in the sector of food preservation and improvement. The list of food stuffs produced with the aid of microorganisms is long, extending from bakery, milk and raw meat products, alcoholic drinks and sauerkraut production right through to east Asian soja and rice products. These fermented food products have since time immemorial played a significant role in human food consumption. The desired characteristics of fermented food stuffs were previously ranked as follows - long storage life without refrigeration - hygienic safety - improved nutritional value - preparation for immediate consumption - flavour and aroma improvement Today the characteristic pleasurable aspect of these food stuffs has a high rank: The various raw material qualities, fermentation technologies and microbial performances are crucial for the formation of unique flavour and aroma sensations, which, despite progressive standardization of Production methods, can still be considered manifold. This also helps explain the significant importance of fermented foods on the world market despite the partial availability of other highly developed preservation and processing methods.en_US
dc.language.isodeen_US
dc.publisherGBF - Gesellschaft für Biotechnologische Forschungen_US
dc.relation.ispartofseriesGBF Monographien, Band 11en_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.titlePROZESSLINIE ZUR HERSTELLUNG VON STARTERKULTUREN IN DER GBFen_US
dc.typeBook chapteren_US
dc.typeconference paperen_US
dc.contributor.departmentGBF, Gesellschaft für Biotechnologische Forschung mbHen_US
dc.identifier.journalEnzyme in der Lebensmitteltechnologie, 2. Symposium, 1988en_US
refterms.dateFOA2023-10-04T11:05:36Z


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