Bakteryjna kultura starterowa do pieczywa z inulina

Bakteryjna kultura starterowa do pieczywa z inulina charakteryzuje sie tym, ze w jej sklad wchodza szczepy: Lactobacillus plantarum KKP 2044p, Weisella cibaria KKP 2042p oraz Weisella cibaria KKP 2043p, przy czym stosunek poszczególnych szczepów w mieszaninie wynosi jak od 1 do 2 : jak od 0,5 do 1,5...

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Hauptverfasser:	SZKUDZINSKA-RZESZOWIAK EMILIA, CHABLOWSKA BEATA, LEHRER-RYCHEL LILIANA, PIASECKA-JOZWIAK KATARZYNA, ROZMIERSKA JOANNA
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Sprache:	pol
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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creator	SZKUDZINSKA-RZESZOWIAK EMILIA CHABLOWSKA BEATA LEHRER-RYCHEL LILIANA PIASECKA-JOZWIAK KATARZYNA ROZMIERSKA JOANNA
description	Bakteryjna kultura starterowa do pieczywa z inulina charakteryzuje sie tym, ze w jej sklad wchodza szczepy: Lactobacillus plantarum KKP 2044p, Weisella cibaria KKP 2042p oraz Weisella cibaria KKP 2043p, przy czym stosunek poszczególnych szczepów w mieszaninie wynosi jak od 1 do 2 : jak od 0,5 do 1,5 : jak od 1 do 1,5, najkorzystniej jak 1:1:1. Szczepy te zostaly zdeponowane w Kolekcji Kultur Drobnoustrojów Przemyslowych Instytutu Przemyslu Rolno-Spozywczego.
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subjects	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
title	Bakteryjna kultura starterowa do pieczywa z inulina
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