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...

Thirty neonatal male Holstein calves fed by starter diets containing ground wheat (GW) or dry-rolled wheat (DRW) to 12 weeks of age. Skeletal growth measures, starter digestibility, starter intake, blood metabolites and rumen metabolites of nursing calves were assessed in weeks 4, 8 and 12 to assess rumen development and find the optimum method of wheat processing for calves. Calves were weaned...

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased...

The process of tofu manufacturing produces solid (slurry) and liquid wastes with high protein content. Tofu-processing Wastewater can be used as the primary material for NPK fertilizer production. converting tofu-processing wastewater into was simple requires a short fermentation time. carried out by mixing EM 4 (starter liquid), alcohol solvent organics matter. selection organic matter that is...

eighteen female, neonatal brown swiss calves (39.5±1.2kg) were randomly divided into three treatment groups to investigate the effect of physical processing of diet on weaning age and some blood metabolites. treatments were included: mash starter (m), pelleted starter (p) and heterogen of mixture moisturized, rolled barley and corn. (h). diets were formulated to be isonitrogenous. there were no...

A new processing method that rapidly forms curds and whey from milk has the potential to improve cheesemaking procedures if cheese starter cultures can tolerate the processing conditions. The survival of Lactobacillus delbrueckii ssp. bulgaricus, Lactococcus lactis ssp. lactis, or Streptococcus thermophilus through this new process was evaluated. Inoculated milk containing 0, 1, or 3.25% fat or...

Cocoa beans fermentation is an important step in the post-harvest processing of cocoa beans. This complex mix culture fermentation produces metabolic products that serve as the precursors for the flavor development process. Modification in the dynamics of microbial population during the fermentation may alter the overall microbial activity and thus may impact the fermentation process. Addition ...

keyvan karkoodi*, saeed khalajzadeh department of animal science, saveh branch, islamic azad university, saveh, iran   *corresponding author's e-mail: [email protected]   received: 12 august 2013 accepted: 21 november 2013   abstract   thirty neonatal male holstein calves fed by starter diets containing ground wheat (gw) or dry-rolled wheat (drw) to 12 weeks of age. skeletal growth ...