Propionic acid bacteria as protective cultures in fermented milks and breads
نویسندگان
چکیده
منابع مشابه
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...
متن کاملIn Vitro and in Situ Bacteriocin Activity of Lactic Acid Bacteria from Bulgarian Dairy Products and Methods for Making of Lactobacillus Protective Fermented Milks with Bacteriocin Inhibitory Substances
SIMOVA, E. D., D. M. BESHKOVA, Z. P. DIMITROV and Z. I. SIMOV, 2008. In vitro and in situ Bacteriocin activity of lactic acid bacteria from Bulgarian dairy products and methods for making of Lactobacillus protective fermented milks with Bacteriocin inhibitory substances. Bulg. J. Agric. Sci., 14: 28-42 The studies are based on two theses: 1) Fermented milks are the shortest route and the most a...
متن کاملVolatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. coll...
متن کاملCharacterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.
A total of 109 lactic acid bacteria isolated from infant faeces were identified by partial 16S rRNA, cpn60 and/or pheS sequencing. Lactobacillus was the most prevalent genus, representing 48% of the isolates followed by Enterococcus (38%). Lactobacillus gasseri (21%) and Enterococcus faecalis (38%) were the main species detected. A further selection of potential probiotic starter cultures for f...
متن کاملFresh Products - Yoghurt, Fermented Milks, Quarg and Fresh Cheese*
Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Le Lait
سال: 1999
ISSN: 0023-7302
DOI: 10.1051/lait:1999113