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This dataverse contains data produced in the frame of the European project PREMIUM (MSCA-RISE-777567): a four-year staff exchange multidisciplinary program between 5 academic partners of three European countries (INRAE and AgroParisTech, France; the University of Madeira and the University of Coimbra, Portugal; ICFO, Spain), one third-country (CONICET, Argentina) and 3 European industrial partners from 3 countries (Biosearch S.A., Spain, Asymptote Ltd., United Kingdom and Cryolog, France).
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text/plain - 9.0 KB - MD5: 79967ae793cb238de5915b3e4928368d
Quantification of acidification parameters with the CINAC system, before and after freezing, and after freeze-drying and freeze-dried storage (two weeks at 25°C)
text/plain - 9.0 KB - MD5: 6caf66d86200dee143c512593b3d117c
Quantification of acidification parameters with the CINAC system, before and after freezing, and after freeze-drying and freeze-dried storage (two weeks at 25°C)
text/plain - 10.9 KB - MD5: 09425e7cd70342c481f6c2eb284df692
Quantification of acidification parameters with the CINAC system, before and after freezing, and after freeze-drying and freeze-dried storage (two weeks at 25°C)
text/plain - 1.1 MB - MD5: d3e84d57f4addceeaae9c5036c2cf92a
Acidifying activity (Cinac system) and culturability (plate counts) before and after freeze-thawing of C. maltaromaticum and two L. bulgaricus strains
text/plain - 10.1 KB - MD5: 83e547c019af451eed793f2839901817
Données
CinAc descriptors of acidfication activity for different fermentation conditions: temperature, pH and harvest time.
text/plain - 1.6 KB - MD5: 6e9f42898ff1a8970bcc6075295aa80b
Données
Composition of fructo-oligosaccharides' solutions
text/plain - 3.0 KB - MD5: cfbcf808a7a53d25b410ba8126b3764d
Données
Viability determined by plate counts
text/plain - 247.8 KB - MD5: 67ebede6c0a9bcd7bc365d48372ff144
Données
NaOH consumption during fermentation at different pH and temperatures
text/plain - 40.0 KB - MD5: ac98e61bf16a947d518fb77fc2538006
Temperature, pH, optical density and consumption of neutralising agent during the fermentation
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