COLLINS, E. B. 1952 Action of bacteriophage on mixed strain starter cultures. I. Nature and characteristics of the "nascent phenomenon." J. Dairy Sci., 35, 371-380. COLLINS, E. B. 1955 Action of bacteriophage on mixed strain cultures. IV. Domination among strains of lactic streptococci. Appi. Microbiol., 3, 141-144. COLLINS, E. B. 1957 A simple method for detecting inhibitory substances in milk...

Dairy siphovirus φLmd1, which infects starter culture isolate Leuconostoc mesenteroides subsp. dextranicum A1, showed resistance to pasteurization and was able to grow on 3 of the 4 commercial starter cultures tested. Its 26,201-bp genome was similar to that of Leuconostoc phage of vegetable origin but not to those of dairy phages infecting Lactococcus.

smp was substituted by wpc in four levels for preparing reconstituted milk. two ropy and one nonropy starter cultures was used for doogh preparation. yield stress, viscosity, consistency index and pseudoplastic behavior of doogh increased by increasing wpc content. results showed that wpc increased colloidal particles dimension and constructed a network which led to a decrease in doogh phase se...

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed...

This study describes an application of bacteriocinogenic lactic acid bacteria to improve preservative factors over fish fermentation based on the most frequently used technique in Senegal. Traditional fish fermentation performed by immersion in salted sea water and incubation at 30°C for 24 to 48h to develop flavor, is characterized by a pH value around 7. The process led to the growth of Enter...

Effects of starter cultures, Lactobacillus sake and Pediococcus acidilactici, on the survival of Yersinia enterocolitica were studied in Turkish dry sausage (sucuk). Inoculated Y. enterocolitica (approximately 5.0 log CFU/ g) was eliminated completely in sausages by L. sake (about 7.0 log CFU/g) and P. acidilactici (about 7.0 log CFU/g) by the 3rd d of fermentation but was not totally eliminate...

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...