The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of the interaction of several yeast species and strains, many studies are available on the effect o...

BACKGROUND: A limited number of studies have investigated the inclusion of amino acids in calf starter. OBJECTIVES: This study was aimed to evaluate different levels of crude protein in starter and supplement- ing some protected amino acids on efficiency, health status and blood metabolites of dairy calves and to com- pare it with unprotected amino acids. <st...

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable change...

Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation. Convective drying of K. marxianus can be performed effectively in the range 35-60 o C. The best drying temperature for is considered 35 o C since it is the most cost effective without any substantial difference in kinetic parameters when compared with higher temperatures. The impact of...

PpCHS is a member of the type III polyketide synthase family and catalyses the synthesis of the flavonoid precursor naringenin chalcone from p-coumaroyl-CoA. Recent research reports the production of pyrone derivatives using either hexanoyl-CoA or butyryl-CoA as starter molecule. The Cys-His-Asn catalytic triad found in other plant chalcone synthase predicted polypeptides is conserved in PpCHS....

Waste material from bakeries is an unconventional energy feed source which is available in sufficient quantities for use in small-scale broiler production in South Africa. Small-scale broiler producers do not have access to the computer programs required to balance home-mixed rations. This investigation confirms that the use of dried bakery products (DBP) in a 2-stage, free-choice method can be...

A 28-day feeding trial was conducted to evaluate the effects of dietary inclusion of Neem (Azadirachta indica) leaf meal on the haematological and serum biochemical indices of starter broilers. The Neem leaves used in the experiment were manually harvested, air-dried and milled to become Neem leaf meal. The Neem leaf meal was included in broiler starter diets at 0, 2.5, 5.0, 7.5 and 10% levels,...

The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4 degrees C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrati...

the aim of this study was to determine and scrutiny about chemical compounds and microbial load changes of broiler chicks’ diet due to gamma irradiation processing. there were 12 broiler chicks’ diets weighting one kg that including 4 packs from starter period, 4 packs from grower period and 4 packs from finisher period. feeds were irradiated in four doses including 0, 6.7, 7.7 and 8.7 kilogray...