Identification of Substances in Milk Cultures of Pseudomonas fluorescens which Stimulate Lactic Starter Cultures

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...

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...

Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures

The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...

Bacteriocinogenic Starter Cultures vs. Listeria Monocytogenes

REFERENCES Blendl, H., E. Kallweit, J. Scheper (1991): Qualitatanbieten: Schweine-fl eisch, AID, 1103, Bonn. Forrest, J.C. (1998): Line speed implementation of various pork quality measures. Home page address: http://www.nsif.com/ Conferences/1998/forrest.htm. Grau, R., R. Hamm (1952): Eine einfache Methode zur Bestimmung der Wasserbindung im Fleisch. Die Fleischwirtschaft, 4, 295-297. Hofmann,...

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