DE276486C - - Google Patents
Info
- Publication number
- DE276486C DE276486C DENDAT276486D DE276486DA DE276486C DE 276486 C DE276486 C DE 276486C DE NDAT276486 D DENDAT276486 D DE NDAT276486D DE 276486D A DE276486D A DE 276486DA DE 276486 C DE276486 C DE 276486C
- Authority
- DE
- Germany
- Prior art keywords
- beer
- yogurt
- alone
- milk
- yoghurt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/008—Lactic acid bacteria
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE276486C true DE276486C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Family
ID=532679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DENDAT276486D Active DE276486C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE276486C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |
-
0
- DE DENDAT276486D patent/DE276486C/de active Active
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE276486C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE2952059A1 (de) | Unter verwendung von homofermentativen milchsaeurebakterien hergestellte getraenke und verfahren zu ihrer herstellung | |
| DD239713A5 (de) | Verfahren zur herstellung eines kaesearomas | |
| US6284518B1 (en) | Synthetic media for the production of malolactic starter cultures | |
| DE148844C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE3335351A1 (de) | Verfahren zur herstellung eines gebrauchsfertigen, getrockneten backkonzentrates und dessen verwendung | |
| DE290075C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE2004982A1 (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE646669C (de) | Herstellung eines Getraenkes | |
| DE658879C (de) | Verfahren zum Herstellen eines Duennsauers zur unmittelbaren Bereitung von Roggen- und Roggenmischbrot ohne bakterielle Saeuerung und Hefezusatz | |
| DE96223C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE310461C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| Carr | Lactic acid bacteria as spoilage organisms of fruit juice products | |
| DE743359C (de) | Verfahren zur Brotbereitung unter Verwendung eines Teigbeischlages aus Kartoffelerzeugnissen | |
| DE295200C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| JP2766874B2 (ja) | 新規酵母、該酵母を含有する冷凍パン生地、及び該生地の製造方法 | |
| AT118587B (de) | Verfahren zur Herstellung eines Backhilfsmittels. | |
| DE661425C (de) | Verfahren zur Herstellung von Vollkornbrot | |
| DE144288C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE258050C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE277639C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE285152C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE389749C (de) | Verfahren zur Verwendung von Milch- und Essigsaeure bildenden Sauerteigbakterien | |
| DE202771C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | ||
| DE180726C (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) |