abstract: fermented cucumber is a traditional lactic acid fermentation that is related to the presence of microorganisms. in this study, the use of suitable l. plantarum starter culture with l.bulgaricus and s. thermophilus to improve the cucumber fermentation process with high quality has been studied. cucumbers in brine containing 4 to 6% nacl and 0.2 to 0.4% inulin (w/v) were inoculated with...

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...

in this study, the possibility of including probiotic starter cultures for making yoghurt was investigated. set yoghurts were made using three bio-cultures, all containing bifido-bacterium spp.. the effects of these starter cultures and total solids (i.e. addition of 0, 1 and 2% skim milk powder) on the rheological and sensory characteristics of the bio-yoghurts were compared with a standard st...

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used oenology, rarely it as co-starter. The K. Km L2009 strain characterized here selected a co-starter both at laboratory- winery-scale fermentation. ...

Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viable cells must be delivered at the time of consumption. However, the loss in th...

—This paper presents the development of an integrated virtual/remote lab for teaching induction motor starting methods used in the Civil Engineering School at the Technical University of Madrid (UPM).

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

Calf starter was offered to 40 calves in a plastic bucket or from a nipple bottle, and intake, growth, and selected blood parameters were measured. The nipple was designed with a large opening to allow feed particles to pass through the nipple during meals. Calves began the study at 7 d of age and were fed for 56 d. A commercially prepared calf starter was offered for ad libitum consumption fro...