U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject "starter cultures" Remove constraint Subject: "starter cultures"
Start Over

Search

3,284  Search Results

« Previous | 1 - 20 of 3,284 |
Number of results to display per page

Search Results

1. Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture

Author:
Amin Yousefvand; Xin Huang; Mehdi Zarei; Per Erik Joakim Saris
Source:
Foods 2022 v.11 no.4 pp. -
ISSN:
2304-8158
Subject:
starter cultures,   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 ...
DOI:
10.3390/foods11040523

2. The impact of carbon to nitrogen ratios and pH on the microbial prevalence and polyhydroxybutyrate production levels using a mixed microbial starter culture

Author:
Wen Zhou; Dana Irene Colpa; Bert Geurkink; Gert-Jan Willem Euverink; Janneke Krooneman
Source:
Science of the total environment 2022 v.811 pp. 152341
ISSN:
0048-9697
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.scitotenv.2021.152341

3. Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Author:
Jing Lv; Xinping Lin; Wenqing Wang; Wenhuan Xu; Caichan Li; Chaofan Ji; Huipeng Liang; Shengjie Li; Sufang Zhang; Beiwei Zhu
Source:
International journal of food science & technology 2022 v.57 no.8 pp. 5366-5375
ISSN:
0950-5423
Subject:
starter cultures,   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 ...
DOI:
10.1111/ijfs.15868

4. Role of Lactobacillus plantarum with antioxidation properties on Chinese sausages

Author:
Lin Mei; Dongmei Pan; Tingting Guo; Haojie Ren; Li Wang
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.162 pp. 113427
ISSN:
0023-6438
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.lwt.2022.113427

5. Influence of the starter culture on the volatile profile of processed cocoa beans by gas chromatography–mass spectrometry in high resolution mode

Author:
K.G. Alvarez-Villagomez; C.A. Ledesma-Escobar; F. Priego-Capote; V.J. Robles-Olvera; P. García-Alamilla
Source:
Food bioscience 2022 v.47 pp. 101669
ISSN:
2212-4292
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.fbio.2022.101669

6. Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots

Author:
Yingyue Li; Michelle Mei Zhen Ten; Ye Htut Zwe; Dan Li
Source:
Food microbiology 2022 v.103 pp. 103952
ISSN:
0740-0020
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.fm.2021.103952

7. Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures

Author:
Aixia Wang; Tianzhen Xiao; Huihan Xi; Wanyu Qin; Yue He; Mengzi Nie; Zhiying Chen; Lili Wang; Liya Liu; Fengzhong Wang; Li-Tao Tong
Source:
Food research international 2022 v.156 pp. 111184
ISSN:
0963-9969
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.foodres.2022.111184

8. Physiological properties, survivability and genomic characteristics of Pediococcus pentosaceus for application as a starter culture

Author:
Fedrick C Mgomi; Lei Yuan; Yang Wang; Sheng‐Qi Rao; Zhen‐Quan Yang
Source:
International journal of dairy technology 2022 v.75 no.3 pp. 588-602
ISSN:
1364-727X
Subject:
starter cultures,   etc   ; Pediococcus pentosaceus; adhesion; bacteria; bile; biofilm; dairy industry; dairy technology; genomics; pH; probiotics; stress tolerance;     Show all 12 Subjects
Abstract:
... 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 ...
DOI:
10.1111/1471-0307.12864

9. Sourdough on quinoa and buckwheat gluten‐free breads: Evaluation of autochthonous starter fermentation on bread nutritional and technological properties

Author:
Romina Paola Lancetti; Emiliano Salvucci; Candela Paesani; Gabriela Teresa Pérez; Lorena Susana Sciarini
Source:
International journal of food science & technology 2022 v.57 no.8 pp. 4804-4815
ISSN:
0950-5423
Subject:
starter cultures,   etc   ; air; antioxidant activity; buckwheat; fermentation; gluten-free bread; hydrolysis; lactic acid; pH; polyphenols; sourdough; starch;     Show all 12 Subjects
Abstract:
... 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 ...
DOI:
10.1111/ijfs.15661

10. Effect of Biogenic Amine-Degrading Lactobacillus on the Biogenic Amines and Quality in Fermented Lamb Jerky

Author:
Xueying Sun; Erke Sun; Lina Sun; Lin Su; Ye Jin; Lina Ren; Lihua Zhao
Source:
Foods 2022 v.11 no.14 pp. -
ISSN:
2304-8158
Subject:
starter cultures,   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 ...
DOI:
10.3390/foods11142057

11. Retrospecting the concept and industrial significance of LAB bacteriocins

Author:
Sneh Punia Bangar; Vandana Chaudhary; Tejinder P. Singh; Fatih Özogul
Source:
Food bioscience 2022 v.46 pp. 101607
ISSN:
2212-4292
Subject:
starter cultures,   etc   ; antibiotics; bacteriocins; carbon dioxide; diacetyl; food industry; hydrogen peroxide; lactic acid; pathogens; probiotics; shelf life;     Show all 11 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.fbio.2022.101607

12. Effect of ultrasound application on the growth of S. xylosus inoculated in by-products from the poultry industry

Author:
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
Source:
Current research in food science 2022 v.5 pp. 345-350
ISSN:
2665-9271
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.crfs.2022.01.027

13. Diversity of indigenous bacteria in fermented dough with Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22

Author:
Tong Zhang; Hui-Ying Sha; Zhi-Jian Li
Source:
Food bioscience 2022 v.48 pp. 101786
ISSN:
2212-4292
Subject:
starter cultures,   etc   ; Clostridium; Cronobacter; Enterobacter; Saccharomyces cerevisiae; Staphylococcus; Torulaspora delbrueckii; coculture; fermentation; flour; lactic acid; product quality; sourdough; yeasts;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.fbio.2022.101786

14. Physicochemical and sensory characteristics of orange juice supplemented yogurt

Author:
Sabina Yasmin; Gajala Shaheen; Dipti Rani; Chhanda Roy; Most Jesmin Akhter; Shakil; Sultan Mahomud; Mouluda Sohany
Source:
Fundamental and applied agriculture 2022 v.7 no.1 pp. 1-10
ISSN:
2518-2021
Subject:
starter cultures,   etc   ; agriculture; color; dried skim milk; firmness; flavor; fruits; mouthfeel; orange juice; pH; sensory evaluation; sugars; taste; viscosity; yogurt;     Show all 15 Subjects
Abstract:
... 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 ...
DOI:
10.5455/faa.139528

15. Survival of some food-borne bacteria in kefir produced by microbial levan and pullulan

Author:
Gökhan Gurur Gökmen; Jaroslaw Kowalik; Duygu Kışla
Source:
Food bioscience 2022 v.47 pp. 101675
ISSN:
2212-4292
Subject:
starter cultures,   etc   ; Lactobacillus; Listeria monocytogenes; exopolysaccharides; fermentation; freeze drying; kefir; lactic acid; levan; metabolites; pH; pullulan; taste; titratable acidity; yeasts;     Show all 15 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.fbio.2022.101675

16. Chymosin Addition for Yogurt Making from Camel Milk

Author:
Noreddine Benkerroum; Mohammed Dehhaoui; Rachida Tlaiha
Source:
Agricultural research 2022 v.11 no.1 pp. 138-145
ISSN:
2249-720X
Subject:
starter cultures,   etc   ; agricultural research; camel milk; chymosin; commercialization; dried skim milk; gelatin; gelation; milk; proteolysis; sensory evaluation; starch; taste; yogurt;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1007/s40003-020-00535-7

17. Citric acid incorporated in a chitosan film as an active packaging material to improve the quality and duration of matured cheese shelf life

Author:
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
Source:
Journal of dairy research 2022 v.89 no.2 pp. 201-207
ISSN:
1469-7629
Subject:
starter cultures,   etc   ; Fourier transform infrared spectroscopy; antimicrobial properties; cheese ripening; cheeses; chitosan; citric acid; crosslinking; research; shelf life; weight loss;     Show all 11 Subjects
Abstract:
... 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 ...
DOI:
10.1017/S0022029922000383

18. Microencapsulation of probiotic starter culture in protein–carbohydrate carriers using spray and freeze-drying processes: Implementation in whey-based beverages

Author:
Nataša Obradović; Mina Volić; Viktor Nedović; Marica Rakin; Branko Bugarski
Source:
Journal of food engineering 2022 v.321 pp. 110948
ISSN:
0260-8774
Subject:
starter cultures,   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 ...
DOI:
10.1016/j.jfoodeng.2022.110948

19. The use of yeast‐rich kefir grain as a starter culture in bread making

Author:
Fatma Ataç; Bilge Ertekin Filiz; Zeynep B. Guzel‐Seydim
Source:
Journal of food processing and preservation 2022 v.46 no.5 pp. e15242
ISSN:
0145-8892
Subject:
starter cultures,   etc   ; Kluyveromyces marxianus; Saccharomyces cerevisiae; acetaldehyde; acetic acid; acetone; bakers yeast; breadmaking quality; ethanol; kefir; lactic acid; sourdough; sourdough bread;     Show all 13 Subjects
Abstract:
... 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 ...
DOI:
10.1111/jfpp.15242

20. Comparative evaluation of the effects of natural and artificial inoculation on soybean paste fermentation

Author:
Xiao Zhang; Tingting Shan; Hang Jia; Chunfeng Guo; Zhouli Wang; Tianli Yue; Yahong Yuan
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.155 pp. 112936
ISSN:
0023-6438
Subject:
starter cultures,   etc   ; Aspergillus oryzae; Candida; Pediococcus acidilactici; Penicillium; Tetragenococcus; amino acid metabolism; fermentation; flavor; metabolites; microbial communities; odors; soybean paste; soybeans;     Show all 14 Subjects
Abstract:
... 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 ...
DOI:
10.1016/j.lwt.2021.112936