The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

In this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...

AIMS The aim of this study was to determine the proteolytic activities of Staphylococcus xylosus strains on sarcoplasmic and myofibrillar proteins in order to evaluate the suitability of selected strains as starter cultures in the processing of a dry fermented pork sausage. METHODS AND RESULTS The proteolytic activity of 27 strains of Staphylococcus xylosus on sarcoplasmic and myofibrillar pr...

Feeding of milk replacer to early-weaned pigs was evaluated in two experiments. In Exp. 1, 18 litters of pigs were either weaned conventionally (d 21), split-weaned and fed milk replacer plus starter diet (d 14 and 21), or weaned and fed milk replacer plus starter diet (d 21). Split weaning combined with feeding a milk replacer increased ADG 22% from d 14 and d 28 compared to conventional weani...

In this paper we propose a speech interface function, called speech starter, that enables noise-robust endpoint (utterance) detection for speech recognition. When current speech recognizers are used in a noisy environment, a typical recognition error is caused by incorrect endpoints because their automatic detection is likely to be disturbed by non-stationary noises. The speech starter function...

Phototrophic CO(2) assimilation by the primitive, green eubacterium Chloroflexus aurantiacus has been shown earlier to proceed in a cyclic mode via 3-hydroxypropionate, propionyl-CoA, succinyl-CoA, and malyl-CoA. The metabolic cycle could be closed by cleavage of malyl-CoA affording glyoxylate (the primary CO(2) fixation product) with regeneration of acetyl-CoA serving as the starter unit of th...

in order to surveying the effect of feeding propolis on performance, feed intake and digestibility in holstein suckling calves, the experiment was designed in a completely randomized design with 4 treatments (diet) and 10 replicates (cattle) during 52 days. treatments included: 1. control (without monensin in starter and without propolis in milk); 2. starter without monensin and 500 ppm soluble...

This research was to study the effects of lactic acid bacteria fermentation on the quality of little yellow croaker. The effects of the LAB starter composed of Lactobacillus plantarum and Lactobacillus acidophilus on the quality of little yellow croaker were studied through a 72 h fermentation process in this study. During 72 h fermentation at 30°C, little yellow croaker inoculated with the LAB...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...