نتایج جستجو برای: starter cultures

تعداد نتایج: 109024  

2012
Kamila Goderska

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...

Journal: :International journal of food microbiology 2004
V Plengvidhya F Breidt H P Fleming

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...

2014
Eddy J Smid Oylum Erkus Maciej Spus Judith CM Wolkers-Rooijackers Svetlana Alexeeva Michiel Kleerebezem

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...

Journal: :International journal of food microbiology 2008
Régine Talon Sabine Leroy Isabelle Lebert Philippe Giammarinaro Jean-Paul Chacornac Mariluz Latorre-Moratalla Carmen Vidal-Carou Emanuela Zanardi Mauro Conter Annick Lebecque

Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while...

Journal: :iranian journal of microbiology 0
n vaseji biotechnology department, national research institute of animal science, karaj. n mojgani biotechnology department, razi vaccine and serum research institute, karaj c amirinia biotechnology department, national research institute of animal science, karaj. m iranmanesh department of food science and technology, science and research branch, islamic azad university, tehran, iran.

background and objectives: butyric acid has many applications in chemical, food and pharmaceutical industries. applications of butyric acid are as an additive to food, flavorings, varnishes, perfumes, pharmaceuticals and disinfectants. butyric acid concentrations have positive impact on the quality control of milk, yogurt and other probiotic dairy products. the present investigation was underta...

Journal: :Trends in Biotechnology 1987

Journal: :journal of food biosciences and technology 0
z. nilchian department of food science and technology, school of agriculture, shahrekord branch, islamic azad university, shahrekord, iran. a. sharifan assistant professor of the department of food science and technology, science and research branch, islamic azad university, tehran, iran. e. rahimi department of food science and technology, school of agriculture, shahrekord branch, islamic azad university, shahrekord, iran. n. mazid abadi department of food science and technology, science and research branch, islamic azad university, tehran, iran.

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...

Journal: :journal of agricultural science and technology 2010
m. mohebbi h. b. ghoddusi

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...

2016
Sparkling Wine Carmela Garofalo Mattia Pia Arena Barbara Laddomada Maria Stella Cappello Gianluca Bleve Francesco Grieco Luciano Beneduce Carmen Berbegal Giuseppe Spano Vittorio Capozzi Ronnie G. Willaert

The sparkling wine market has expanded in recent years, boosted by the increasing demand of the global market. As for other fermented beverages, technological yeasts and bacteria selected to design commercial starter cultures represent key levers to maximize product quality and safety. The increasing economic interest in the sector of sparkling wine has also implied a renewed interest in microb...

2017
Cyril A. Frantzen Witold Kot Thomas B. Pedersen Ylva M. Ardö Jeff R. Broadbent Horst Neve Lars H. Hansen Fabio Dal Bello Hilde M. Østlie Hans P. Kleppen Finn K. Vogensen Helge Holo

Undefined mesophilic mixed (DL-type) starter cultures are composed of predominantly Lactococcus lactis subspecies and 1-10% Leuconostoc spp. The composition of the Leuconostoc population in the starter culture ultimately affects the characteristics and the quality of the final product. The scientific basis for the taxonomy of dairy relevant leuconostocs can be traced back 50 years, and no docum...

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