Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisia...

Received 24 April 2012; Accepted 7 November 2012 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 bac...

Yogurt is one of the most universally consumed and healthful dairy products in the world due to its physical and chemical characteristics. The objective of this study was to examine differences in protein fragmentation between yogurts made with various starter cultures. Yogurt samples were made using three commercially sold yogurt starter cultures (Activia, Fage, and Old Home) with a basic reci...

Propionibacterium freudenreichii is a beneficial food-grade actinobacterium, widely implemented, and thus consumed, in various food products. As the main application, P. used as cheese-ripening starter, mostly hard type cheeses. Indeed, during manufacture of “Swiss-type” cheeses (or opened-body cheeses), technological process favors propionibacteria growth, well corresponding propionic fermenta...

The diversity of lactic acid bacteria associated with Hussuwa fermentation, a Sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. Predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ARDRA, rep-PCR and RAPD-PCR, as well as 16S rRNA gene sequencing of representative strains. Thus, the majority (...

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...