Exploring the metabolic dynamics, storage stability, and functional potential of Lacticaseibacillus rhamnosus Probio-M9-fermented milk by Xiaoye Liu, Kaiyang Liu, Jie Yang, Hui Qiao, Lai-Yu Kwok, Wenyi Zhang

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Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix by Huan Rao, Xi Li, Wentong Xue

Subjects: “…Chinese traditional starter…”
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Evaluation of composting of several plant biomass wastes with different types of starters by Junita Barus, Dewi Mustikawati, Endriani Endriani, Dian Meithasari, Rr Ernawati, Nila Wardani, Soraya Soraya, Nandari Suretno, Reny Tambunan, Marsudin Silalahi

Subjects: “…starter of cattle rumen…”
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Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

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The new age and conventional communication by Marco Roodt

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Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo

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Assessment of Quality and Aroma Characteristics of Kefir Produced by Using Grain and Lyophilized Culture by Yonca Yuceer, İrem Şen Dağ, Buket Güneşer

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Effect of Methylation on Storage Properties of Lacticaseibacillus paracasei as Analyzed by Untargeted Metabolomics by YOU Mingkun, ZHANG Wenyi

Subjects: “…lacticaseibacillus paracasei; dna methylation; storage properties; starter culture; pglx; untargeted metabolomics…”
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3D printed lactic acid bacteria hydrogel: cell release kinetics and stability by Yifei Liu, Xintao Yin, Xiudong Xia, Zhen Liu, Lifei Chen, Mingsheng Dong

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Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages by Hongyang Ren, Yuanpeng Deng, Xinhui Wang

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Effect of inoculating mixed starter cultures of Lactobacillus and Staphylococcus on bacterial communities and volatile flavor in fermented sausages by Yuxin Li, Zhixiang Cao, Zhihui Yu, Yingchun Zhu, Kaile Zhao

Subjects: “…Starter…”
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Optimization of the Cryoprotectants for Direct Vat Set Starters in Sichuan Paocai Using Response Surface Methodology by Lianqun Wu, Zhenying Yang, Ying Zhang, Ling Li, Chunli Tan, Lixia Pan, Yanping Wu, Kai Zhong, Hong Gao

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CONSUMER VIEW ON THE AXIS OF DIDEROT EFFECT AND UNPLANNED PURCHASE by Sabiha Kılıç, Kübra Müge Çakaröz, Funda Civek

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