Streptococcus thermophilus is a thermophilic lactic acid bacterium used as starter culture for the manufacture of fermented dairy products. For the production of Crescenza and other soft cheeses, Sacco has developed and provides dairies with three different defined blends of S. thermophilus strains. Each blend contains two different S. thermophilus strains. The strains were selected based on th...

In recent work we have come to challenge assumptions that we shared (Borschev and Partee 1998a) with Babby (1980) concerning the role of Theme-Rheme structure in accounting for the nominative-genitive alternation in negated existential sentences (the NES construction, in the terms of Babby (1980), the classic work which we are building on). The challenge is exemplified most clearly in our “kefi...

The main objective of this research is non-linear modeling of growth curve during kefir grains batch propagation. For this purpose some laboratory experiments were performed in an RC1 reactor provided data for growth curve construction. Afterwards, we fitted several growth models (Logistic, Gompertz and Richards) and compared their biological parameters. Finally, we established the statisticall...

Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. ...

Since cheese is poor in energy for bacterial growth, it believed that non-starter lactic acid bacteria growth and flavour development are supported by the nutrients from lysis of starter culture. This study was performed to investigate dynamics interaction between strains cheese. A culture lysate prepared enzymatic digestion tested as a substrate Lactobacillus sp. strains. The two Lactococcus l...

Optimization of Bacillus subtilis (isolate B246) growth conditions for mass cell production under laboratory conditions was investigated as part of a biological control programme. Aspects such as increasing yield using various starter culture volumes, various media and incubation time and temperatures, were studied. No significant differences between starter culture volumes were found. Potato m...

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 ...