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  • 1995-1999  (2)
  • 1975-1979  (1)
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Year
  • 1
    Electronic Resource
    Electronic Resource
    Defined starter system including a bacteriocin producer for the enhancement of cheese flavour (1999)
    Springer
    Biotechnology techniques 13 (1999), S. 267-270 
    Details
    ISSN: 1573-6784
    Keywords: bacteriocin ; cheese ; flavour ; lysis ; starter
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Defined starter systems, consisting of bacteriocin-tolerant Lactococcus lactis subsp. lactis H6 alone or in combination with bacteriocin-sensitive L. lactis subsp. cremoris H1, and low amounts of a bacteriocin-producing culture, were developed and used for the manufacture of semi-hard cheese. Aminopeptidase activity and proteolysis were increased and acidification retarded in cheeses made from milk inoculated with lactococci and the bacteriocin-producing culture with respect to cheeses from milk inoculated with only lactococci. Cheeses made with a defined-strain starter system consisting of L. lactis subsp. lactis H6 and the bacteriocin-producing culture received the highest scores for flavour intensity and quality.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008946916435
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture (1997)
    Springer
    Biotechnology letters 19 (1997), S. 1011-1014 
    Details
    ISSN: 1573-6776
    Source: Springer Online Journal Archives 1860-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Bacteriocin-producing Enterococcus faecalis INIA 4 was used as adjunct lactic culture at inoculum levels ranging from 0.003% to 0.10% in the manufacture of semi-hard cheese. Cheese made from milk with 0.003% adjunct culture had the most pronounced proteolysis and developed a characteristic cheese flavour faster than the rest, reaching in 30.4 days the flavour intensity score of a 45-day control cheese made without adjunct culture.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1018451401925
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    Paper (German National Licenses)
    Fulltext
  • 3
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    Unknown
    Seismic studies in the Cretan Sea, 2 : the southern Aegean Sea: an extensional marginal basin without sea-floor spreading? ; results of R.V. "Meteor" and R.R.S. "Shackleton" cruises (1977)
    Bornträger
    Details
    Publication Date: 2022-07-22
    Description: This paper is a dcscription of the shallow structure of the Cretan Trough in the Aegean Sea as illustrated by continuous seismic profiles obtained by R. V. "Meteor" (1600 n.m., 1974), and R. R. S. "Shackleton" (1000 n.m., 1972, 1974). Study of this data shows an erosional unconformity between indurated rocks and sediments which over most of the Cretan Trough corresponds to erosion after the main Alpine orogeny and prior to the Upper Tortonian and in some places to the Upper Pliocene transgression. Thick sediments of up to 1.5 km have collected in local basins. Strong vertical movements on normal faults were responsible for the formation of the Cretan Trough and subsequently controlled the sedimentation. Sediments within the Trough have been deformed by Upper Pliocene/Pleistocene faulting and folding. Quaternary intrusions of volcanic? material are sporadically observed over the whole width of the Cretan Trough and do not suggest active seafloor spreading. Extensional processes are seen to be the dominant f eature in the tectonics of this area since ca. 10 m. y. A geodynamic process responsible for the observed structural data - mantle diapirism or subduction induced back-arc spreading - could not be derived from the reflection seismic data.
    Type: Article , PeerReviewed
    Format: text
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    OceanRep: Article in a Scientific Journal - peer-reviewed
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