This review describes the recent advances made in the studies of the microbial community of complex and undefined cheese starter cultures. We report on work related to the composition of the cultures at the level of genetic lineages, on the presence and activity of bacteriophages and on the population dynamics during cheese making and during starter culture propagation. Furthermore, the link be...

The effect of form of starter grain (coarse vs. ground) and inclusion of various levels of hay on body weight gain and rumen development was evaluated. Two experiments were conducted to determine the effect of form of diet and forage inclusion on intake, growth, feed efficiency, and weaning age in dairy calves. Diets consisted of commercial coarse starter (C), ground starter (G), coarse starter...

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...

Molodtsov (1999) initiated the concept of soft sets in [1]. Maji et al. (2003) defined some operations on soft sets in [22]. Aktaş and Çağman (2007) generalized soft sets by defining the concept of soft groups in [16]. After them, Sun et al. (2008) gave soft modules in [21]. In this paper, the concept of an intuitionistic fuzzy soft module is introduced and some operations on intuitionistic fuz...

Living in a world where environment protection and energy conservation are the first worries, the development of hybrid vehicle seems to be an accelerated pace. There for, recent efforts are directed toward developing an improved propulsion system. One of the most valuable solutions is the starter alternators [19]. This paper presents an advanced development of a switched reluctance starter-alt...

High Torque Low Current (HTLC) Starter is the new innovative motor soft starter system. This is a motor starting method for high inertia loads using a low voltage drive with input and output transformers to control motor torque and limit current when starting a medium/high voltage motor. The HTLC is a solution to motor starting problems where Direct on Line (DOL) or “Across the Line” starting i...

DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked a...

In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenologica...

This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prev...