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startercultures, etc ; flavor; hysteresis; kefir; probiotics; viability; viscosity; Show all 7 Subjects
Abstract:
... The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir. To this end, the viability of probiotic L. rhamnosus GG strain and the rheological properties and quality parameters of kefir beverages were tested during storage over 21 days at 4 ...
startercultures, etc ; Alcaligenes; Thauera; acetic acid; environment; microbial communities; pH; polyhydroxybutyrate; Show all 8 Subjects
Abstract:
... Growth conditions have been frequently studied in optimizing polyhydroxybutyrate (PHB) production, while few studies were performed to unravel the dynamic mixed microbial consortia (MMCs) in the process. In this study, the relationship between growth conditions (C/N ratios and pH) and the corresponding key-microbes were identified and monitored during PHB accumulation. The highest PHB level (70 wt ...
startercultures, etc ; Weissella; bacterial communities; fermentation; fermented fish; fish; papain; quality control; umami; Show all 9 Subjects
Abstract:
... Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (U ...
startercultures, etc ; Lactobacillus plantarum; fermentation; fermented sausages; flavor; lipid peroxidation; lipids; lipoxygenases; oxidation; Show all 9 Subjects
Abstract:
... Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavour. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavour and oxidation of fermented sausage in the s ...
startercultures, etc ; acidity; chocolate; conching; fermentation; gas chromatography-mass spectrometry; microorganisms; pyrazines; volatile compounds; Show all 9 Subjects
Abstract:
... Cocoa is the main component of chocolate. It is widely accepted that cocoa quality largely depends on the processing, especially the fermentation step. Traditionally, fermentation takes place spontaneously by the endogenous microbiota; however, the process can lead to poor quality and heterogeneity of the final product. In this study, we evaluated the influence of the starter culture on the profil ...
startercultures, etc ; Salmonella; carrots; fermentation; food preservation; food safety; genes; lactic acid; people; plate count; Show all 10 Subjects
Abstract:
... Fermentation, especially spontaneous fermentation, has become from an ancient food preservation method to a stylish cooking trend in very recent years. Accordingly, the associated food safety should be revisited, particularly since inexperienced people increasingly performing spontaneous fermentation on an ad hoc basis. In this study, three lactic acid bacteria (LAB) strains were tested. Lactiplan ...
startercultures, etc ; Saccharomyces cerevisiae; fermentation; flavor; food research; gas chromatography-mass spectrometry; heterozygosity; odors; rice; texture; Show all 10 Subjects
Abstract:
... To shorten the fermentation time and reduce the heterozygous bacteria contamination during fresh fermented rice noodles (FFRNs) fermentation, four starter cultures that consist of Limosilactobacillus fermentum, Lactoplantibacillus plantarum and Saccharomyces cerevisiae were used to produce FFRN. The cooking qualities and texture profiles of FFRNs, the dynamics of microbial diversities and volatile ...
... There is an increasing demand for the use of Pediococcus pentosaceus in the dairy industry due to its remarkable abilities as a probiotic or starter culture bacterium. This study determines the physiological, survivability and genomic properties of P. pentosaceus to evaluate its potential as a starter culture. The strain showed great tolerance in low pH and high concentrations of bile salts. A goo ...
... The aim of this work was to evaluate the effect of two autochthonous strains of lactic acid bacteria as sourdough (SD) starters on gluten‐free bread technological quality and in vitro starch hydrolysis and antioxidant activity. Two strains of Limosilactobacillus fermentum isolated from buckwheat (BW) and quinoa flours were used. SDs were prepared from wholegrain quinoa or BW flours. Bread technolo ...
startercultures, etc ; Lactobacillus; cadaverine; fermentation; fermented meat; flavor; histamine; nitrites; pH; putrescine; tyramine; water activity; water content; Show all 13 Subjects
Abstract:
... This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading putrescine, cadaverine, histamine, and tyramine), CL4-3 (degrading putrescine and tyramine), and X3-2B (degrading histamine and tyramine). A study was performed to examine the effects of starter culture on the physical–chemical ...
... Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green, potent, environment friendly, natural substitutes for prolonging the shelf life of food products. The lactic acid bacteria (LAB) are a group of Gram-positive microorganisms with great biotechnological potential in the food industry. To reduce pathogen invasion, they can pro ...
Priscila Nehring; José Manuel Lorenzo; Suelen Priscila Santos; Roger Wagner; Cristiano Ragagnin de Menezes; Bibiana Alves dos Santos; Juliano Smanioto Barin; Paulo Cezar Bastianello Campagnol; Alexandre José Cichoski
startercultures, etc ; Staphylococcus xylosus; meat; poultry; poultry industry; proteolysis; raw materials; research; sensory properties; sonication; ultrasonics; value added; Show all 12 Subjects
Abstract:
... A wide variety of by-products are produced by the industry when animals are slaughtered. However, the proteins present in these by-products, are not being fully useable, in the elaboration of value-added products. Staphylococcus xylosus is commonly used as a starter culture in meat products subjected to ripening for a long period, as it produces proteolytic and lipolytic enzymes that improve the s ...
... There is a great diversity of indigenous microorganisms in flour, the number of which increased greatly during long-term dough fermentation, affecting dough fermentation and product quality. In this study, the diversity of indigenous bacteria in fermented dough inoculated with single Saccharomyces cerevisiae Y10 strain, Torulaspora delbrueckii Y22 strain and their co-culture was revealed by Illumi ...
... In recent years, the development of enriched dairy products with fruits or fruit parts has been growing due to their potential health benefits and consumer's preferences. In this research, orange juice incorporated yogurt was elaborated, and the effect of orange juice incorporation was evaluated in terms of physicochemical and sensory attributes. Fresh orange juice was extracted using an elec ...
... Kefir is a fermented milk product produced by kefir grains traditionally or lyophilized starter culture. Some quality characteristics of kefir produced at 22 °C and 30 °C using kefir grains after addition of microbial levan and pullulan were investigated for 14 days. Additionally, the survival of different Gram-positive and Gram-negative bacteria strains which were inoculated before and after ferm ...
... Despite the many formulations proposed for yogurt making from camel milk, difficulties to obtain firm curds with desirable gustatory quality still arise. We propose herein a formulation using selected food grade additives to achieve a reliable gelation while preserving the typical sensory properties of yogurt. The main difference from previous studies being the addition of a small amount of chymos ...
Jéssica Barrionuevo Ressutte; Tascila Ferreira da Silva Saranti; Márcia Regina de Moura; Magali Soares dos Santos Pozza; Mônica Regina da Silva Scapim; Ana Paula Stafussa; Grasiele Scaramal Madrona
... Chitosan-based film incorporated with citric acid was prepared by the casting method for application in a Brazilian matured cheese. Three formulations of cheese were processed, with the intention of evaluating the application of a starter culture and the effect of the film in terms of its physiochemical, microbiological, and sensorial characteristics. It was observed by scanning electron microscop ...
startercultures, etc ; cell viability; fermentation; freeze drying; gastrointestinal system; microencapsulation; probiotics; sodium alginate; spray drying; survival rate; whey; whey protein concentrate; Show all 12 Subjects
Abstract:
... The production of functional beverages has gained more attention because of growing consumers' interest in personal health. The process of carrier production and characterization of a novel type of protein-carbohydrate carriers for functional beverages with a focus on cell protection during fermentation, gastrointestinal, and storage conditions are shown in this study. Probiotic starter culture wa ...
... To investigate the use of yeasts and lactic acid bacteria from natural kefir grain in bread making and its effects on dough and bread quality. The kefir grains were treated with different food‐based solutions to enrich the yeast content. Three kefir samples were produced with the treated grains (KAL and SIT) and the control (KEF) kefir grains (untreated). The yeasts isolated from the kefir samples ...
... Soybean pastes fermented with natural (NIS) and artificial (AIS) inoculation were prepared to evaluate their fermentation characteristics, flavor compounds and microbial community compositions across an entire fermentation period. The results showed that the initial concentrations of free amino acids and aroma compounds were higher in NIS than in AIS, whereas it was opposite at the end of fermenta ...