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Initial perturbation occurs during inoculation, when a volume of liquid at a given temperature is inoculated with a volume of cooler liquid.
Instead, pasteurized cream is inoculated with an active culture (like lactococcus lactis diacetylactis or cremoris) and allowed to ferment until flavor compounds, mainly diacetyl, develop.
The milk is inoculated with cultures to make it acidic, and thickened with additives like locust bean gum and carrageenan.
In some cases, the sludge is inoculated with extra hydrolytic enzymes at the beginning of the first digestion stage in order to supplement the action of the bacteria.
Commercial sour cream is made from light cream of from 18 to 20 percent butterfat which, after pasteurization, is inoculated with lactic-acid-producing bacteria.
Concentrated sterilized milk is inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus; sometimes L. acidophilus or a lactose-fermenting yeast is also added.
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(d f) Mice were inoculated with resveratrol 3 hours post NTHi inoculation.
c, WT mice were inoculated with e.c.
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The plants were inoculated with P. abrupta var.
The samples were inoculated with 8 common indoor moulds.
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