Abstrak. Mocaf (Modified cassava flour) adalah tepung yang diperoleh dari ubi kayu dengan proses fermentasi menggunakan mikroorganisme. Sourdough didefinisikan sebagai campuran terigu dan air difermentasi oleh aktifitas bakteri asam laktat khamir. Pembuatan starter sourdough substitusi mocaf merupakan salah satu alternatif pengganti terigu. Penelitian ini bertujuan untuk mengetahui karakteristi...

A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinti...

South America has some of the most diverse floras and insect faunas that are known, but its Cenozoic fossil record of insects and insect herbivory is sparse. We quantified insect feeding on 3,599 leaves from the speciose Laguna del Hunco flora (Chubut, Argentina), which dates to the early Eocene climatic optimum (52 million years ago) and compared the results with three well preserved, rich, an...

Fifteen sourdoughs produced in western Sicily (southern Italy) were analysed by classical methods for their chemico-physical characteristics and the levels of lactic acid bacteria (LAB). pH and total titratable acidity (TTA) were mostly in the range commonly reported for similar products produced in Italy, but the fermentation quotient (FQ) of the majority of samples was above 4.0, due to the l...

Lactobacillus sanfranciscensis CB1, an important sourdough lactic acid bacterium, can withstand low pH after initial exposure to sublethal acidic conditions. The sensitivity to low pH varied according to the type of acid used. Treatment of LB: sanfranciscensis CB1 with chloramphenicol during acid adaptation almost completely eliminated the protective effect, suggesting that induction of protein...