Starter cultures, by their biochemical activity, cause changes to the pH of the meat, speed up the development of colour, consistency, fl avour, aroma, and in general bring about the formation of the characteristic qualities of the product. Alongside their desired eff ect, some microbe cultures may cause the product to spoil; it is also possible to fi nd microorganisms which may be harmful for ...

Probiotic yogurt is a popular functional food to deliver of probiotic cells for the health-enhancing effects worldwide. The viability probiotics in before consumption most important factor providing desired effects, however, microorganisms have occasionally inadequate marketable products. In this current study, Bifidobacterium spp., L. acidophilus and yoghurt starter bacteria enumerations were ...

The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis and Lactobacillus plantarum were the dominant species, and since the first is not common in ferme...

The Lacticaseibacillus paracasei UNQLpc 10 strain was isolated from a Malbec wine produced in North Patagonia, Argentina, and identified by 16S rRNA gene sequencing. aim of this work to obtain the fully assembled genome strain, analyze its structure, evaluate possible functions predicted genes with regard oenological potential as malolactic starter. UNQLpc10 is first whole an Lcb. reported data...

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...

Abstract In the study, four potent Lactobacillus cultures of L. rhamnosus K4E, plantarum RD7, fermentum K7, and K16 were considered for production B-vitamins, organic acids biotransformation soy isoflavones. RD7 showed highest B 2 (0.84 μg mL −1 ) after 36 h, while exhibited maximum 12 (0.084 h. K4E produced 0.24 folate Highest lactate (16.43 acetate (5.86 was reported by K4E. butyrate (0.253 c...

Traditional preparation of African indigenous vegetables (AIVs) such as black nightshade (Solanum nigrum) and spiderplant (Cleome gynandra) involves either boiling discarding the first water or lengthy boiling. Fermentation is considered a better alternative processing technique due to enhanced retention phytochemical contents sensory properties. However, little known about impact lactic acid f...

While the potential emergence of food spoilage and pathogenic bacteria with resistance to lantibiotics is a concern, the creation of derivatives of starter cultures and adjuncts that can grow in the presence of these antimicrobials may have applications in food fermentations. Here a bank of Lactococcus lactis IL1403 mutants was created and screened, and a number of novel genetic loci involved i...

morphological, cultural, physiological and biochemical characteristics were employed to identify lactic acid bacteria (lab), isolated from drinking yoghurt in different areas in fars province, iran. from 18 drinking yoghurt samples a total of 673 lab positives were determined, in which 117 (17.38%) and 556 (82.62%) were identified as lactic acid cocci and lactic acid bacilli, respectively. addi...