Concepedia

Starter Cultures

Starter Cultures is a defined consortium of microorganisms, predominantly lactic acid bacteria, intentionally added to milk or milk-based substrates to initiate and control fermentation, thereby directing acidification, flavor development, and structural properties in the production of fermented dairy products.

4.8K

Publications

260.6K

Citations

13.6K

Authors

2.4K

Institutions

Publications per year

2017–2026

1.3K

Parents

Children

Publications

4.8K

Protein production by auto-induction in high-density shaking cultures

F. William Studier · Protein Expression and Purification · 2005 · 6.1K citations

, , +12

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe · Journal of Applied Bacteriology · 1960 · 5.3K citations

, , +15

Getting started with yeast

Fred Sherman · Methods in enzymology on CD-ROM/Methods in enzymology · 2002 · 3.5K citations

, , +8

Improved Medium for Lactic Streptococci and Their Bacteriophages

Betty E. Terzaghi, W. E. Sandine · Applied Microbiology · 1975 · 2.3K citations · Full text

, , +13

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

, , +16

1–5 of 4.8K

Authors

13.6K

  1. MG
    Marco Gobbetti

    University of Bari Aldo Moro, Italy

    56 publications · 6.6K citations

    44

    h-index

  2. LD
    Luc De Vuyst

    Vrije Universiteit Brussel, Belgium

    35 publications · 4.7K citations

    29

    h-index

  3. RD
    Raffaella Di Cagno

    University of Bari Aldo Moro, Italy

    27 publications · 3K citations

    25

    h-index

  4. MD
    Maria De Angelis

    University of Bari Aldo Moro, Italy

    30 publications · 3.3K citations

    25

    h-index

  5. CG
    Carlo Giuseppe Rizzello

    University of Bari Aldo Moro, Italy

    25 publications · 2.6K citations

    24

    h-index

1–5 of 13.6K

Institutions

2.4K

  1. University College Cork

    Cork, Ireland

    45 h-index

    265 publications

    17.9K citations

  2. University of Bari Aldo Moro

    Bari, Italy

    41 h-index

    240 publications

    23.9K citations

  3. Jiangnan University

    Wuxi, China

    36 h-index

    304 publications

    13.7K citations

  4. Teagasc - The Irish Agriculture and Food Development Authority

    Carlow, Ireland

    34 h-index

    149 publications

    11.2K citations

  5. State Key Laboratory of Food Science and Technology

    Wuxi, China

    33 h-index

    253 publications

    11.8K citations

  6. Université Laval

    Québec, Canada

    31 h-index

    123 publications

    5.8K citations

  7. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    31 h-index

    202 publications

    9.3K citations

  8. Vrije Universiteit Brussel

    Brussels, Belgium

    30 h-index

    118 publications

    11.5K citations

1–8 of 2.4K

Venues

  1. International Journal of Food Microbiology

    221 publications · 19.1K citations

    84

    h-index

  2. Food Microbiology

    141 publications · 11.1K citations

    65

    h-index

  3. Applied and Environmental Microbiology

    AEM · 135 publications · 10.5K citations

    59

    h-index

  4. Journal of Dairy Science

    JDS · 245 publications · 11.6K citations

    59

    h-index

  5. LWT

    190 publications · 9.7K citations

    58

    h-index

1–5