Übersetzung für "Starter culture" in Deutsch

The starter culture according to the invention is suitable in particular for decomposition of organic and inorganic nitrogen compounds.

Just make Tempeh by yourself now with the Tempeh starter culture and soybeans!

R. oligosporus is the preferred starter culture for tempeh production for several reasons.

The starter culture is derived from steamed soybeans or cereals.

It is standardized, homogenized and then cooled down to the ideal temperature for the starter culture.

The fermentor was inoculated with 500 ml of a starter culture (same composition) and was fermented at 30° C. and pH 7.0, while gassing it with air for 24 hours.

Optionally, a starter culture of a desired bacterium (lactobacillus bulgaricus) can be gently added to the emulsion.

The above-produced emulsion, after the addition of the starter culture and after development is mixed in a large container, after the culture has developed completely, with 2 to 5% lemon juice and from 5 to 10% sugar (fructose) and well mixed.

Such processes use a biomass suspension of the corresponding microorganisms, which are obtained in a separate process step by multiplication of a starter culture.

It was found surprisingly that it is possible to get by without the separate obtaining of the biomass, if, starting from a starter culture obtained in a way known in the art, the nicotinic acid is added so that the nicotinic acid concentration in the suspension of microorganisms remains substantially below that concentration, above which the multiplication of the microorganisms is inhibited.

Directly following Step 5 sterile medium concentrate and sterile water are pumped into fermenter F1 and immediately inoculated with another starter culture.

The fermenter F1 is inoculated through the inoculation nozzle AS with the starter culture, prepared in advance, and the process is started by the process control system PLS, i.e., the process control and monitoring functions are activated.

A starter culture of E. coli W3110 (pl::Tn5) is grown for 18 to 20 hours at 30° C. in LB medium (10 g/l NaCI, 10 g/l Bacto Tryptone, 5 g/l yeast extract) with continuous agitation.

Back in Christophe's kitchen on Clare Island, the students are hoping the same as they leave with the recipe and jars of starter culture for his spelt bread.

Vitamin K2: Grass-fed organic animal products (i.e. eggs, butter, dairy), certain fermented foods such as natto, or vegetables fermented using a starter culture of vitamin K2-producing bacteria.

The fermentation can be from naturally occurring yeasts on the skin of the grape or using a starter culture.

The holes in Emmental are caused by a special starter culture (used for acidification).

Certain fermented foods such as natto, or vegetables fermented using a starter culture of vitamin K2-producing bacteria.

The LacZ enzyme activity was measured via detecting the luminescence after 24 hours' growth (density of the starter culture: 0.01 OD 620) using a commercially available assay system by TROPIX.