Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Yeast"
DOI: 10.1002/yea.3506
Abstract: The growing trend in the wine industry is the revaluation of the role of non‐Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non‐Saccharomyces yeasts contribute to improve wine complexity and… read more here.
Keywords: saccharomyces cerevisiae; mixed starter; cerevisiae hanseniaspora; starter cultures ... See more keywords
Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine
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DOI: 10.1007/s00253-017-8666-x
Abstract: Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of… read more here.
Keywords: cultures biocontrol; bruxellensis; brettanomyces bruxellensis; prevent ... See more keywords
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
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DOI: 10.1007/s13197-018-3135-9
Abstract: Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21 days of storage were analysed and subsequent data… read more here.
Keywords: products obtained; dairy products; starter cultures; fermented dairy ... See more keywords
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
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DOI: 10.1016/j.fbio.2018.09.004
Abstract: Abstract The aim of this study was to select starter cultures by showing correlation between the volatiles and the starter cultures used during fermentation with the goal of producing a standard and desirable tarhana. This… read more here.
Keywords: starter cultures; aroma development; tarhana; fermentation ... See more keywords
A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures.
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DOI: 10.1016/j.foodres.2018.04.042
Abstract: Fermented sausage technology is currently compromised in decreasing the addition of NaCl. Use of starter cultures with peptidogenic potential could be a valuable strategy that can mask or hide off flavors produced by the use… read more here.
Keywords: sausage model; sodium; fermented sausage; low sodium ... See more keywords
Use of autochthonous mesophilic lactic acid bacteria as starter cultures for making Pecorino Crotonese cheese: Effect on compositional, microbiological and biochemical attributes.
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DOI: 10.1016/j.foodres.2018.10.024
Abstract: The use of selected autochthonous mesophilic lactic acid bacteria as starter cultures was investigated according to the traditional protocol for making Pecorino Crotonose (PC). Leuconostoc mesenteroides subsp. mesenteroides 2A, Lactobacillus casei 23C and Lactobacillus plantarum… read more here.
Keywords: bacteria starter; autochthonous mesophilic; mesophilic lactic; starter cultures ... See more keywords
Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis
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DOI: 10.1016/j.idairyj.2021.105068
Abstract: Abstract Sweet whey was fermented with yoghurt starter cultures (YO-MIX 101 containing Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis and YO-MIX 532 containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) as well as enzyme extracts… read more here.
Keywords: synthesis; initial lactose; yoghurt starter; fermentation ... See more keywords
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109056
Abstract: The interest in the consumption of African indigenous leafy vegetables increased in African countries, e.g. Kenya, within the last years. One example of African indigenous leafy vegetables is African nightshade (Solanum scabrum) which is nutritious,… read more here.
Keywords: fermentation african; african nightshade; starter cultures; nightshade leaves ... See more keywords
Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers
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DOI: 10.1016/j.jcs.2019.04.016
Abstract: Abstract This work studied the impact of bioprocessing with lactic acid bacteria starter cultures (dextran producing Weissella confusa and Lactobacillus plantarum) and proteolytic and xylanolytic enzymes on structural, chemical and sensory characteristics of wholegrain wheat… read more here.
Keywords: characteristics wholegrain; lactic acid; bacteria starter; starter cultures ... See more keywords
Characteristics of fermented coffee inoculated with yeast starter cultures using different inoculation methods
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.02.029
Abstract: Abstract This study aimed to evaluate the behavior of yeasts as starter cultures for dry processed coffee. Saccharomyces cerevisiae CCMA 0543, Candida parapsilosis CCMA 0544, and Torulospora delbrueckii CCMA 0684 were separately inoculated into coffee… read more here.
Keywords: inoculation; saccharomyces cerevisiae; inoculation methods; starter cultures ... See more keywords
Development of fermented sausage produced with mutton and native starter cultures
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DOI: 10.1016/j.lwt.2018.04.060
Abstract: Abstract The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter cultures. Three treatments… read more here.
Keywords: mutton; fermented sausage; sausage; starter cultures ... See more keywords