Yoghurt feeding inhibits induced colon cancer in mice. Several studies showed the immunomodulatory effect of yoghurt which can explain this inhibition. It is possible that yoghurt bacteria can also affect gut flora enzymes related to colon carcinogenesis as reported for other probiotics in different animal tumours. The aim of this work was to evaluate the role of yoghurt starter bacteria and th...

Lactic acid bacteria are widely used throughout the world, empirically or deliberately, in the manufacturing of several food and feed stuffs, including milk products (such as cheese, butter, yoghurt, buttermilk, etc.), fermented vegetables (pickles, olives and sauerkraut), sausages, sourdough bread and silage, due to their ability to convert sugars into lactic acid. Of these, dairy products are...

Fermentation is an environmentally friendly method to improve feed quality. Fermented liquid feed and airtight stored moist crimped cereal grain systems that are of increasing importance in agricultural practice were studied. Both rely on spontaneous microbial developments with poorly understood population dynamics, resulting in unpredictable final quality. Temperature, fermentation time and in...

Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while...

Microorganisms are an essential component of cheese, playing an important role during its manufacture and ripening. Cheese microbiota can be composed by starter cultures, group formed mainly by lactic acid bacteria (LAB) such as Lactococcus, Lactobacillus, Streptococcus, Leuconostoc and Enterococcus involved in acid production and flavor development during ripening; adjunct microbial cultures a...

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...

Cheesemaking from batches of raw ewe’s milk was carried out via inoculation with wild strains of Lactococcus lactis subsp. lactis ESB110019 and Lactobacillus plantarum ESB5004 independently, or combined with each other. Those two strains had been isolated from the native microflora of typical Serra da Estrela cheese. One control batch was processed in parallel without addition of any starter. T...

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased...

The aim of this study was to investigate the effect of two different levels of starter protein and amounts of milk fed on animal health, fecal score, immune responses and microbial population in the rumen of Holstein male calves. Two levels of starter crude protein (17 and 20% of starter dry matter (DM) and two levels of milk fed (7 and 10% of body weight) were combined in a 2 × 2 factorial exp...