Selection of Tempoyak Lactic Acid Bacteria As Candidate Strain for Yoghurt Starter Culture
نویسندگان
چکیده
منابع مشابه
Assessment of the Potential of Lactic Acid Bacteria as Dried Starter Culture for Cereal Fermentation
The kinetic growth parameters [maximal specific growth rate μm (h ), and generation time g (h)] and viability after stress treatments (dehydration with glycerol solution of increasing concentration, freezing or heating stress) of four lactic acid bacteria [Lactobacillus plantarum (LP), L. fermentum (LF), Leuconostoc spp. (M1) and Lactococcus spp. (M2)] were determined. The maximal specific grow...
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Background and Objectives: Enhancing the growth and function of lactic acid bacteria through fortifying the basic ingredient of yogurt, milk ,have always been a key factor in the application as an industrial starter culture. The purpose of the present study is to introduce the application of certain materials in yoghurt milk with the aim of enhancing the growth and acid production, and reductio...
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BACKGROUND Tarhana, a wheat-yoghurt fermented mixture, is considered as a good source of saccharides, proteins, some vitamins and minerals. Moreover, their preparation is inexpensive and lactic acid fermentation offers benefits like product preservation, enhancement of nutritive value and sensory properties improvement. The aim of this work was to evaluate changes of some chemical parameters du...
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A total of 375 lactic acid bacteria were isolated from fermenting cassava in South Africa, Benin, Kenya and Germany, and were characterised by phenotypic and genotypic tests. These could be divided into five main groups comprising strains of facultatively heterofermentative rods, obligately heterofermentative rods, heterofermentative cocci, homofermentative cocci and obligately homofermentative...
متن کاملIdentification of lactic acid bacteria isolated from traditional drinking yoghurt in tribes of Fars province
Morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from drinking yoghurt in different areas in Fars province, Iran. From 18 drinking yoghurt samples a total of 673 LAB positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. Addi...
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ژورنال
عنوان ژورنال: Biosaintifika: Journal of Biology & Biology Education
سال: 2019
ISSN: 2338-7610,2085-191X
DOI: 10.15294/biosaintifika.v11i1.16769