The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect o...

The long-time studies on wine yeasts have determined a wide diffusion of inoculated fermentations by commercial starters, mainly of Saccharomyces. Although the use of starter cultures has improved the reproducibility of wine quality, the main drawback to this practice is the lack of the typical traits of wines produced by spontaneous fermentation. These findings have stimulated wine-researchers...

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...

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. ...

In recent years, there has been a strong focus on beneficial foods with probiotic microorganisms and functional organic substances. In this context, there is an increasing interest in the commercial use of kefir, since it can be marketed as a natural beverage that has health promoting bacteria. There are numerous commercially available kefir based-products. Kefir may act as a matrix in the effe...

The elderly are characterized by immunosenescence which is accompanied by an increase in the incidence of infectious diseases, especially in the intestinal tract. There is evidence suggesting that certain probiotic organisms have immunomodulatory properties. Therefore, the effects of feeding fermented milk products on the intestinal mucosal immune response was examined in young and senescent ra...

Bu çalışmada fındık, badem, fıstık, ceviz ve kaju yağlı tohumlarından katkı maddesi şeker ilavesi olmaksızın bitkisel süt üretilmiştir. Bitkisel sütler kefir starter kültürü kullanılarak fermente edilmiştir. sütlerin yanı sıra inek sütünden de Üretilen örnekleri 4°C’de 30 gün süreyle depolanmıştır. Depolama süresince örneklerinde belirlenen serum ayrılması değerleri, renk parametreleri panelist...