Development of Lactic Starter Cultures for Hyposalt Pickles.

Antibiotics and Lactic Acid Starter Cultures " 2

The problem of antibiotics in milk was brought to light in 1948 by Kastli (1948), who was the first to report specifically that milk from a quarter of an udder treated with penicillin would impair the manufacture of butter and cheese. He found that from 0.1 to 1.0 unit of penicillin per ml of milk was sufficient to inhibit the growth of the widely used starter cultures, Streptococcus cremoris a...

Stimulation of Lactic Starter Cultues

DOUGLAS, H. W., COLLINS, A. E., AND PARKINSON, D. 1959 Electric charge and other surface properties of some fungal spores. Biochim. et Biophys. Acta, 33, 535-538. DYAR, M. T. 1948 Electrokinetical studies on bacterial surfaces. II. Studies on surface lipids, amphoteric materials, and some other surface properties. J. Bacteriol., 56, 821-834. FARR, W. K. 1944 Plant cell membranes. In Colloid che...

Starter Cultures for Sparkling Wine

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...

Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments

Diacetyl, acetoin, and acetaldehyde production by mixed-species lactic starter cultures.

Citrate utilization and acetoin, diacetyl, acetaldehyde, and lactic acid production in milk at 21 C by five different mixed-strain starters, containing Streptococcus diacetilactis (D type), Leuconostoc (B type), and S. diacetilactis and Leuconostoc (BD type), were measured. BD and D cultures utilized citrate more rapidly and produced more diacetyl, acetoin, and acetaldehyde than B types. All cu...