Utilization of Lactic Acid Bacteria and Yeasts in Breadmaking Starter Culture

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...

Analysis of cellular adhesion between lactic acid bacteria and yeasts

The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination...

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...

Biochemical Characteristics of Lactic Acid Producing Bacteria and Preparation of Camel Milk Cheese by Using Starter Culture

Lactic acid bacteria (LAB) were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. ...