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1. Investigation of the bacteriophage community in induced lysates of undefined mesophilic mixed-strain DL-cultures using classical and metagenomic approaches

Author:
Muhammed, Musemma K.; Olsen, Mette L.; Kot, Witold; Neve, Horst; Castro-Mejía, Josué L.; Janzen, Thomas; Hansen, Lars H.; Nielsen, Dennis S.; Sørensen, Søren J.; Heller, Knut J.; Vogensen, Finn K.
Source:
International journal of food microbiology 2018 v.272 pp. 61-72
ISSN:
0168-1605
Subject:
starter cultures,   etc   ; Leuconostoc; bacteriophages; metagenomics; mitomycin;     Show all 5 Subjects
Abstract:
... To investigate the notion that starter cultures can be a reservoir of bacteriophages (phages) in the dairy environment, strains of three DL-starters (undefined mesophilic mixed-strain starters containing Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc species) were selected and induced by mitomycin C, and the whole starters were induced spontaneously as well as by mitomycin ...
DOI:
10.1016/j.ijfoodmicro.2018.02.012

2. Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage

Author:
Ge, Qingfeng; Chen, Sheng; Liu, Rui; Chen, Lei; Yang, Bo; Yu, Hai; Wu, Mangang; Zhang, Wangang; Zhou, Guanghong
Source:
Food chemistry 2019 v.295 pp. 361-367
ISSN:
0308-8146
Subject:
starter cultures,   etc   ; Lactobacillus plantarum; antioxidants; cured meats; fermentation; fermented sausages; ham; hydrophobicity; oxidation;     Show all 9 Subjects
Abstract:
... This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese dry-cured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g), and the commercial strain was used as positive control. The results showed th ...
DOI:
10.1016/j.foodchem.2019.05.154

3. Lyoprotective effect of soluble extracellular polymeric substances from Oenococcus oeni during its freeze-drying process

Author:
Wang, Jifeng; He, Ling; An, Wei; Yu, Dongliang; Liu, Shuwen; Shi, Kan
Source:
Process biochemistry 2019 v.84 pp. 205-212
ISSN:
1359-5113
Subject:
starter cultures,   etc   ; Oenococcus oeni; cell viability; freeze drying; malolactic fermentation; polymers; survival rate; winemaking;     Show all 8 Subjects
Abstract:
... Development of a starter culture of Oenococcus oeni (O. oeni) to induce a predictable and successful malolactic fermentation (MLF) is of crucial importance for some winemaking processes. The key to obtaining a starter culture with high cell activity is to select an efficient lyoprotectant. In the present study, we first evaluated the lyoprotective effect of soluble extracellular polymeric substanc ...
DOI:
10.1016/j.procbio.2019.05.026

4. The enumeration of probiotic issues: From unavailable standardised culture media to a recommended procedure?

Author:
Vinderola, Gabriel; Reinheimer, Jorge; Salminen, Seppo
Source:
International dairy journal 2019 v.96 pp. 58-65
ISSN:
0958-6946
Subject:
starter cultures,   etc   ; agar; cell viability; culture media; foods; probiotics; quality control;     Show all 7 Subjects
Abstract:
... Probiotic products are becoming increasingly popular worldwide. Regulators and quality control personnel need a clear path to count viable cells within each product. We have reviewed progress on the enumeration of probiotics in foods and supplements. Today, no single culture medium or combination of culture media can accurately enumerate all probiotics available. Culture-independent techniques can ...
DOI:
10.1016/j.idairyj.2019.04.010

5. Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies

Author:
Cruxen, Claudio Eduardo dos Santos; Funck, Graciele Daiana; Haubert, Louise; Dannenberg, Guilherme da Silva; Marques, Juliana de Lima; Chaves, Fabio Clasen; da Silva, Wladimir Padilha; Fiorentini, Ângela Maria
Source:
Food research international 2019 v.122 pp. 371-382
ISSN:
0963-9969
Subject:
starter cultures,   etc   ; color; fermented sausages; flavor; in vitro studies; infrastructure; lactic acid bacteria; screening; technology; texture;     Show all 10 Subjects
Abstract:
... The development of standardized and safe food products with the typical characteristics of each region is highly desirable and can be obtained by using native starter cultures that influence the flavor, texture, and color of fermented foods. Therefore, scientists have been employing various techniques for screening and characterizing native bacteria (lactic acid bacteria and Gram-positive catalase ...
DOI:
10.1016/j.foodres.2019.04.018

6. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

Author:
Figueroa-Hernández, Claudia; Mota-Gutierrez, Jatziri; Ferrocino, Ilario; Hernández-Estrada, Zorba J.; González-Ríos, Oscar; Cocolin, Luca; Suárez-Quiroz, Mirna L.
Source:
International journal of food microbiology 2019 v.301 pp. 41-50
ISSN:
0168-1605
Subject:
starter cultures,   etc   ; chocolate; cocoa beans; denaturing gradient gel electrophoresis; fermentation; flavor; germination; odors; yeasts;     Show all 9 Subjects
Abstract:
... Fermentation is an essential process step to develop precursor compounds for aroma and flavour characteristics of chocolate, as well as preventing germination of the cocoa bean. Despite the importance of the role of microorganisms during the chocolate production, to date, there are some discrepancies of the “cocobiota” community found during fermentation and the impact of starter culture in fermen ...
DOI:
10.1016/j.ijfoodmicro.2019.05.002

7. A review of filamentous fungi in broiler production

Author:
Sugiharto, Sugiharto
Source:
Annals of agricultural science 2019 v.64 no.1 pp. 1-8
ISSN:
0570-1783
Subject:
starter cultures,   etc   ; antioxidants; broiler chickens; disease occurrence; feed contamination; fungi; poultry production; probiotics;     Show all 8 Subjects
Abstract:
... The relationship between filamentous fungi and broiler chicks has long been recognized. In the past, filamentous fungi have been attributed to the disease occurrence and feed contamination causing substantial economic loss in broiler production. Currently, the relationship is expanded to the use of filamentous fungi as probiotics, fermentation starters, antioxidant sources and enzyme producers tha ...
DOI:
10.1016/j.aoas.2019.05.005

8. Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

Author:
Schaide, Thaís; Cabrera-Bañegil, Manuel; Pérez-Nevado, Francisco; Esperilla, Antonio; Martín-Vertedor, Daniel
Source:
Journal of food science and technology 2019 v.56 no.6 pp. 3001-3013
ISSN:
0022-1155
Subject:
starter cultures,   etc   ; Saccharomyces cerevisiae; bitterness; fermentation; leaf extracts; nutritive value; olives; phenols; yeasts;     Show all 9 Subjects
Abstract:
... Yeasts have a great importance in the table olives quality and have been proved more and more as starter cultures. Moreover, the addition of olive leaf extract (OLE) could enhance the nutritional value of table olives, but there are no studies in which added OLE has been combined with yeasts during fermentation. The aim of this work was to determine if the quality and functional value of table oli ...
DOI:
10.1007/s13197-019-03782-x

9. Novel isolates of Streptococcus thermophilus bacteriophages from group 5093 identified with an improved multiplex PCR typing method

Author:
Szymczak, Paula; Vogensen, Finn Kvist; Janzen, Thomas
Source:
International dairy journal 2019 v.91 pp. 18-24
ISSN:
0958-6946
Subject:
starter cultures,   etc   ; Streptococcus thermophilus; bacteriophages; cheeses; dairies; genome; polymerase chain reaction; whey; yogurt;     Show all 9 Subjects
Abstract:
... Bacteriophages are a persistent problem in dairy plants. Streptococcus thermophilus is a component of thermophilic starter cultures used for cheese and yoghurt production. In this study, a multiplex PCR method was adapted to identify, in a single reaction, all known S. thermophilus phage groups. The method was compared with the previously published multiplex PCR typing method and showed higher spe ...
DOI:
10.1016/j.idairyj.2018.12.001

10. The Role of Microbes in Coffee Fermentation and Their Impact on Coffee Quality

Author:
Haile, Mesfin; Kang, Won Hee
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
starter cultures,   etc   ; acids; bacteria; coffee beans; crops; farms; fermentation; flavor; markets; mucilages; odors; polygalacturonase; yeasts;     Show all 13 Subjects
Abstract:
... Coffee is one of the most important and widely used commercial crops in the world. After ripe coffee cherries are harvested, coffee must pass through several steps to become (green) raw coffee beans. Commonly, there are three different processing methods used to obtain green coffee beans from coffee cherries, namely, the wet, dry, and semidry methods. Microorganisms (yeasts and bacteria) play a ma ...
DOI:
10.1155/2019/4836709

11. Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach

Author:
Chessa, Luigi; Paba, Antonio; Daga, Elisabetta; Comunian, Roberta
Source:
International journal of dairy technology 2019 v.72 no.1 pp. 152-158
ISSN:
1364-727X
Subject:
starter cultures,   etc   ; acidification; cell viability; cheeses; culture media; freeze drying; microorganisms; polymerase chain reaction;     Show all 8 Subjects
Abstract:
... Three lyophilised scotta innesto natural starter cultures for Pecorino Romano PDO cheese, collected in the 1960s, were revitalised. The influence of M17 and MRS media, compared with the traditional scotta medium, on the microbiota rep‐PCR pattern, acidification ability, and viable cell concentration was investigated with the aim of testing the effects of alternative growth media to scotta, which d ...
DOI:
10.1111/1471-0307.12571

12. Presence of galactose in precultures induces lacS and leads to short lag phase in lactose-grown Lactococcus lactis cultures

Author:
Lorántfy, Bettina; Johanson, Anna; Faria-Oliveira, Fábio; Franzén, Carl Johan; Mapelli, Valeria; Olsson, Lisbeth
Source:
Journal of industrial microbiology & biotechnology 2019 v.46 no.1 pp. 33-43
ISSN:
1367-5435
Subject:
starter cultures,   etc   ; Lactococcus lactis; antiporters; galactose; gene expression regulation; genes; lactic acid bacteria; lactose; transferases;     Show all 9 Subjects
Abstract:
... Lactose conversion by lactic acid bacteria is of high industrial relevance and consistent starter culture quality is of outmost importance. We observed that Lactococcus lactis using the high-affinity lactose-phosphotransferase system excreted galactose towards the end of the lactose consumption phase. The excreted galactose was re-consumed after lactose depletion. The lacS gene, known to encode a ...
DOI:
10.1007/s10295-018-2099-0

13. Relative expression of stress-related genes during acclimation at low temperature of psychrotrophic Oenococcus oeni strains from Patagonian wine

Author:
Olguín, Nair Temis; Valdés La Hens, Danay; Delfederico, Lucrecia; Semorile, Liliana
Source:
World journal of microbiology & biotechnology 2019 v.35 no.1 pp. 5
ISSN:
0959-3993
Subject:
starter cultures,   etc   ; Oenococcus oeni; acclimation; cell viability; gene expression; genes; malic acid; temperature; transcription (genetics); wines;     Show all 10 Subjects
Abstract:
... In the present study, we evaluated the transcriptional response of four stress-related genes in three Oenococcus oeni strains after acclimation at two different temperatures. Gene expression was analyzed at time zero and after 48 h acclimation at 18 and 21 °C. After the acclimation period cells were inoculated into sterile Pinot noir wine and MLF was followed for 25 days to investigate if differen ...
DOI:
10.1007/s11274-018-2577-6

14. Efficacy of starter culture application using immersion technique on the characteristics of cooked-curd cheeses: Kashar cheese sample

Author:
Celik, Omer Faruk; Kurt, Sertap; Tufenk, Busra; Tarakci, Zekai
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 222-227
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; cheese ripening; cheeses; cooking; electrophoresis; heat; proteolysis; viability;     Show all 8 Subjects
Abstract:
... Kashar is a cooked-curd cheese and traditionally produced without using any starter cultures. Three different types of commercial starter cultures Choozit ™ MA 11 (MA), BT 01 (BT) and Feta A (Feta) applied to the Kashar cheeses after the cooking stage using an immersion technique to eliminate the negative effect of heat on the viability of starter cultures and their activities. Compositional, sens ...
DOI:
10.1016/j.lwt.2018.05.031

15. Kinetics of lactose fermentation in milk with kombucha starter

Author:
Kanurić, Katarina Gojko; Milanović, Spasenija Danilo; Ikonić, Bojana Branko; Lončar, Eva Stjepan; Iličić, Mirela Dragoljub; Vukić, Vladimir Radovan; Vukić, Dajana Vukota
Source:
Yàowù shípǐn fēnxī 2018 v.26 no.4 pp. 1229-1234
ISSN:
1021-9498
Subject:
starter cultures,   etc   ; fermentation; kombucha; lactose; milk; pH; temperature;     Show all 7 Subjects
Abstract:
... The aim of this research was to investigate the effect of new, non-conventional starter culture on the kinetics of the lactose transformation during milk fermentation by kombucha, at pH 5.8; 5.4; 5.1; 4.8; and 4.6, at two different temperatures 37 °C and 42 °C. Milk fermentation at 42 °C lasted significantly shorter (about 5 h, 30 min) compared to the fermentation at 37 °C. Changes of lactose conc ...
DOI:
10.1016/j.jfda.2018.02.002

16. Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS‐producing strain Lactobacillus kefiranofaciens ZW3

Author:
Rehman, Rizwan‐ur; Wang, Yanping; Wang, Jinju; Geng, Weitao
Source:
International journal of dairy technology 2018 v.71 Suppl S1 pp. 90-98
ISSN:
1364-727X
Subject:
starter cultures,   etc   ; Lactobacillus; chewiness; cohesion; hardness; microstructure; mozzarella cheese;     Show all 7 Subjects
Abstract:
... A novel exopolysaccharide‐producing strain Lactobacillus kefiranofaciens ZW3, isolated from Tibetan kefir grain, was used as an adjunct strain to compare the physicochemical, textural and structural properties of Mozzarella cheese also made with market‐available starter cultures and acetic acid‐made cheese. Stretchability, meltability and fat leakage attributes were improved in ZW3‐made cheese. Te ...
DOI:
10.1111/1471-0307.12445

17. Acetic acid bacteria in fermented foods and beverages

Author:
De Roos, Jonas; De Vuyst, Luc
Source:
Current opinion in biotechnology 2018 v.49 pp. 115-119
ISSN:
0958-1669
Subject:
starter cultures,   etc   ; acetic acid bacteria; beers; ecosystems; kefir; kombucha;     Show all 6 Subjects
Abstract:
... Although acetic acid bacteria (AAB) are commonly found in spontaneous or backslopped fermented foods and beverages, rather limited knowledge about their occurrence and functional role in natural food fermentation ecosystems is available. Not only is their cultivation, isolation, and identification difficult, their cells are often present in a viable but not culturable state. Yet, they are promisin ...
DOI:
10.1016/j.copbio.2017.08.007

18. Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives

Author:
Ciafardini, G.; Zullo, B.A.
Source:
Food microbiology 2019 v.84 pp. 103250
ISSN:
0740-0020
Subject:
starter cultures,   etc   ; Candida; Saccharomyces cerevisiae; Wickerhamomyces anomalus; brine solutions; citric acid; debittering; fermentation; olives; sensory evaluation; sodium chloride; yeasts;     Show all 12 Subjects
Abstract:
... The aim of this study was to evaluate the effects of six selected yeast starters on natural Taggiasca black table fermentations, in different brine solutions. The olives were subjected to fermentation in 8% (w/v) NaCl, 12% (w/v) NaCl and 12% (w/v) NaCl brine solutions with 0.3% (w/v) citric acid and inoculated with selected yeast starter strains belonging to the following species: Candida adriatic ...
DOI:
10.1016/j.fm.2019.103250

19. High yield of tetramethylpyrazine in functional Fuqu using bacillus amyloliquefaciens

Author:
Zhang, Wenqing; Si, Guanru; Rao, Zhiming; Li, Jinglei; Zhang, Xian; Mei, Jie; Wang, Jiasheng; Ye, Ming; Zhou, Ping
Source:
Food bioscience 2019 v.31 pp. 100435
ISSN:
2212-4292
Subject:
starter cultures,   etc   ; Bacillus amyloliquefaciens; brewing; byproducts; distillers grains; liquor industry; odors; pyrazines; raw materials; solid state fermentation;     Show all 10 Subjects
Abstract:
... Fuqu is an important starter culture used for Chinese liquor brewing. And distillers’ grains (DGS) are the main by-product of the Chinese liquor industry. Tetramethylpyrazine (TTMP) is an important functional substance and key characteristic aroma component in Chinese liquor. A strain with high TTMP yield was identified as B. amyloliquefaciens XJB-104 and used to produce TTMP using DGS as the medi ...
DOI:
10.1016/j.fbio.2019.100435

20. Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Author:
Prado, Natalia; Sampayo, Marta; González, Pelayo; Lombó, Felipe; Díaz, Juan
Source:
Meat science 2019 v.156 pp. 118-124
ISSN:
0309-1740
Subject:
starter cultures,   etc   ; Lactobacillus plantarum; chorizo; fermented sausages; food matrix; microbiological quality; microorganisms; pH; pathogens; secretion; spoilage; Spain;     Show all 12 Subjects
Abstract:
... Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. A ...
DOI:
10.1016/j.meatsci.2019.05.023