Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12168
Abstract: BACKGROUND Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in… read more here.
Keywords: influence commercial; starter; starter culture; commercial starter ... See more keywords
Effect of Encapsulated Probiotic Starter Culture on Rheological and Structural Properties of Natural Hydrogel Carriers Affected by Fermentation and Gastrointestinal Conditions
Sign Up to like & getrecommendations! Published in 2019 at "Food Biophysics"
DOI: 10.1007/s11483-019-09598-8
Abstract: The suitability of natural hydrogel carriers with probiotic starter culture as whey beverages supplements was examined by assessing their rheological and structural changes during the fermentation and gastrointestinal conditions. Effect of encapsulated cells on the… read more here.
Keywords: hydrogel carriers; natural hydrogel; probiotic starter; starter culture ... See more keywords
Biochemical analysis of elephant foot yam (Amorphophallus paeoniifolius) lacto-pickle with probiotic Lactobacillus plantarum
Sign Up to like & getrecommendations! Published in 2019 at "Annals of Microbiology"
DOI: 10.1007/s13213-019-01449-8
Abstract: Lacto-pickles are tangy, crisp, and definitely not intimidating to eat. We previously standardized fermentations of elephant foot yam (EFY) into lacto-pickle using different fermentation specifications. The aims of this work were to perform the effect… read more here.
Keywords: efy lacto; lacto pickle; pickle; starter culture ... See more keywords
Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101114
Abstract: Abstract Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was… read more here.
Keywords: biopreservatives obtained; pediococcus; comparison biopreservatives; starter culture ... See more keywords
Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.06.022
Abstract: Abstract An autochthonous starter culture was used in the production of Protected Designation of Origin (PDO) Silter raw milk cheese, and compared to a control cheese in order to study its influence on microbial population… read more here.
Keywords: protected designation; designation origin; origin pdo; starter culture ... See more keywords
Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112230
Abstract: Abstract The aim of the present study was to investigate the microbial and technological characterization of barley-wheat flour (with 25%, 50%, 75% wheat flour added) breads made from hull-less barley sourdough that was prepared with… read more here.
Keywords: hull; wheat; less barley; starter culture ... See more keywords
Soybean fermentation: Microbial ecology and starter culture technology.
Sign Up to like & getrecommendations! Published in 2023 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2023.2188951
Abstract: Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been consumed for decades, mainly in Asian countries. Beans are processed using either solid-state fermentation, submerged fermentation, or a sequential of both methods. Traditional… read more here.
Keywords: ecology; fermentation microbial; starter culture; fermentation ... See more keywords
Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1420694
Abstract: ABSTRACT Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal… read more here.
Keywords: milk; starter culture; producing artisanal; acid bacteria ... See more keywords
Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Science"
DOI: 10.1155/2018/5934305
Abstract: The reduction of NaNO2 and safety in meat products have been a concern to the meat industry for the last years. This research evaluated the changes in total fatty acids (TFAs) and myoglobin forms by… read more here.
Keywords: starter culture; effect starter; fatty acids; culture ... See more keywords
Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey
Sign Up to like & getrecommendations! Published in 2018 at "Food Science and Technology International"
DOI: 10.1177/1082013217741798
Abstract: The quality parameters of sauerkraut fermented using Lactobacillus paracasei in terms of its lactic acid bacteria count, texture, colour and biochemical properties were studied. As a starter culture L. paracasei grown in tofu whey was… read more here.
Keywords: lactobacillus paracasei; fermented using; starter culture; sauerkraut fermented ... See more keywords
Spontaneously induced prophages are abundant in a naturally evolved bacterial starter culture and deliver competitive advantage to the host
Sign Up to like & getrecommendations! Published in 2018 at "BMC Microbiology"
DOI: 10.1186/s12866-018-1229-1
Abstract: BackgroundIn complex microbial ecosystems such as the marine environment, the gastrointestinal tract, but also in mixed culture fermentations, bacteriophages are frequently found to be a part of the microbial community. Moreover, prophages or prophage-like elements… read more here.
Keywords: starter culture; advantage host; competitive advantage; prophages abundant ... See more keywords