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1

Starter cultures as a factor limiting activity of epiphitic microflora of barley and malt

100%
Dziuba E., Wojtatowicz M., Stempniewicz R., Foszczynska B.
Biotechnologia
|
1999
|
issue 2
167-177
EN
In this review epiphitic microflora of barley and malt and its possible negative and positive effects on quality of malts and beers is described. Also, the latest data on the use of starter cultures of lactic acid bacteria and Geotrichum candidum in malting process are presented. As a result repression of the growth of accompanying flora, in particular of toxigenic species of molds, and reduction of contamination with mycotoxins could be achieved.
2

Application of microorganisms in the production of fermented food

100%
Usajewicz I., Kornacki K.
Biotechnologia
|
1999
|
issue 2
65-80
EN
The paper presents a review of the problems related to the use of bacteria and fungi to produce fermented food. Attention has been paid to the following issues: criteria of strain selection, composition and character of the starter cultures, and significance of their metabolic activity in determining physical and organoleptic properties of the products, enhancing nutritional value, and ensuring long product shelf-life and safety.
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