When Dr. Acton asked me last summer to give a lecture in this meeting, he made me the following suggestion: “Personally, I would like to hear about your life’s research in the area of meat preservation by fermentation and dehydration, and about the importance of bacteria in this process.” So, following his suggestion, let me tell you today about my research on starter cultures, an endeavour in ...

This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified Brazilian red propolis (microencapsulated extracted). The matrix consisted of oats (75 g), sunflower seeds (175 almonds g). It was by starter co-culture composed Lactiplantibacillus plantarum CCMA 0743 Debaryomyces hansenii 176. Scanning electron microscopy analysis initially performed veri...

the objectives of this paper were production of probiotic yoghurt using l. paracasei ssp. tolerans, and evaluation of ph changes, viable counts, and organoleptic properties of the produced yoghurt. it was observed that the ph decrease during the fermentation period was faster in the milk inoculated with l. paracasei ssp. tolerans plus starter culture. there was a gradual decrease in ph in both ...

The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL syst...

BACKGROUND This study describes a strategy to select and isolate spontaneous riboflavin-overproducing strains of Lactobacillus (Lb.) plantarum, Leuconostoc (Lc.) mesenteroides and Propionibacterium (P.) freudenreichii. RESULTS The toxic riboflavin analogue roseoflavin was used to isolate natural riboflavin-overproducing variants of the food grade micro-organisms Lb. plantarum, Lc. mesenteroid...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both ...

A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultur...

background and objective: the current study was undertaken to check in vitro different characteristics of lactobacillus plantarum as potential probiotic. these characteristics include viability of probiotic and ph during cold storage, tolerance to acid and bile, and antibiotic resistance. material and methods: samples of yogurt were stored at 4°c and analyzed in time 0, 1, 3, 7, 10 and 14 days ...

morphological, biochemical and molecular characteristics were studied to identify dominant lactic acid bacteria (lab), isolated from traditional yoghurts produced by tribes of iran. from 60 yoghurt samples, a total of 137 lab isolates were determined, in which 66 and 71 were identified as lactic acid cocci and bacilli, respectively. biochemical tests showed the occurrence of 9.76% mesophilic ho...