The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed with chicken meat and okara flour, with reduction of curing salts. A mixture of ingredients containing 90% chicken meat and 10% okara flour was subjected to the following treatm...

In this work, autochthonous lactic acid bacteria (LAB) were isolated from chia (Salvia hispanica L.) dough and selected on the basis of the kinetics of acidification and proteolytic activity. Strain no. C8, identified as Lactobacillus plantarum C8, was selected and used as starter to obtain chia sourdough. Lactic acid fermentation increased the organic acid mass fractions (lactic, acetic and ph...

Anaerobic, gram-negative, butyric acid-producing, curved rods have been isolated from the rumen of cattle and sheep by Hungate (1950), Huhtanen and Gall (1952), Wilson (1953), Maki and Foster (1957), and Gill and King (1958). Bryant and Small (1956) established a new genus, Butyrivibrio, for monotrichous strains of these bacteria. Organisms of this genus probably contribute significantly to the...

A range of industrial H. polymorpha-based processes exist, most of them for the production of pharmaceuticals. The established industrial processes lean on the use of promoters derived from MOX and FMD, genes of the methanol metabolism pathway. In Hansenula polymorpha these promoters are de-repressed upon depletion of a range of carbon sources like glucose and glycerol instead of being induced ...

In studies on the sporeforming anaerobic bacteria in orchard grass silages, two groups were found to predominate on the basis of spore counts (Bryant et at., 1952). Several proteolytic strains isolated were similar to Clo8tri4ium sporogenes, but the majority of isolates were lactatefermenting anaerobes which were similar to Clostridium tyrobutyricum (van Beynum and Pette, 1935). Since the work ...

This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage t...