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...

Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB) previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). Following the determination...

The pulsed-field technique of clamped homogeneous electric field electrophoresis was employed to characterize and size genomic DNA of three pediocin-producing (Ped+) and two non-pediocin-producing (Ped-) strains of Pediococcus acidilactici. Comparison of genomic fingerprints obtained by digestion with the low-frequency-cleavage endonuclease AscI revealed identical restriction profiles for four ...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

abstract: the “encyclopedia of fermented fresh milk” has classified acidophilus and bifidus milks as non-traditional fermented milk products. these products contain lactobacillus acidophilus and bifidobacterium spp., respectively, that are known as probiotic microoganisms. in this study, some aspects of acidity development, ph measurement and bacterial counts were monitored when these micro-org...

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...