This chapter describes the importance of yeast in beer fermentation. Initially, the differences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of “ale” and “lager” beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the flavor compounds. The impact of the wort composition ...

Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have r...

UNLABELLED A method is described for growth of a Lactobacillus plantarum starter culture in jars of commercially available pasteurized fresh-pack kosher dill cucumbers so that jars can be used to inoculate commercial scale cucumber fermentation tanks. A procedure is also described to transfer lactic acid bacteria from frozen storage in MRS broth into cucumber juice and commercial jars of kosher...

Kombucha is a fermented beverage containing organic acids by yeast and acetic acid bacteria. In this study, microbial community analysis of kombucha produced in Korea was performed, changes components during fermentation were analyzed using commercial pellicle culture broth as starter. The major phylum-level strains kom-1 kom-2 showed differences proteobacteria 35.60% 78.1%, Firmicutes 64.06% 1...

Probiotic yogurt is a popular functional food to deliver of probiotic cells for the health-enhancing effects worldwide. The viability probiotics in before consumption most important factor providing desired effects, however, microorganisms have occasionally inadequate marketable products. In this current study, Bifidobacterium spp., L. acidophilus and yoghurt starter bacteria enumerations were ...

A 28-day feeding trial was conducted to evaluate the effects of dietary inclusion of Neem (Azadirachta indica) leaf meal on the haematological and serum biochemical indices of starter broilers. The Neem leaves used in the experiment were manually harvested, air-dried and milled to become Neem leaf meal. The Neem leaf meal was included in broiler starter diets at 0, 2.5, 5.0, 7.5 and 10% levels,...