Starter culture
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Part 1 book "Microbiology for food and health" includes content: Starter culture and probiotic bacteria in dairy food products, starter cultures - classification, traditional production technology and potential role in the cheese manufacturing industry; advances in designing starter cultures for the dairy and cheese making industry and protecting them against bacteriophages; comparative study of the development and probiotic protection in food matrices.
174p muasambanhan10 11-04-2024 4 2 Download
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Ebook "Wine microbiology: Practical applications and procedures" addresses real world problems such as characterization and enumeration of yeast, bacteria and molds common to juice and wine environments and their impact on wine quality and stability. In addition, the potential of solving processing problems through rapid, real-time molecular methods and new applications for using starter cultures of non-Saccharomyces yeast are discussed. The book is a great resource for professionals and students in the field of enology and viticulture.
408p manmanthanhla0201 27-02-2024 4 2 Download
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Ebook "Meat biotechnology" is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats.
495p manmanthanhla0201 27-02-2024 2 1 Download
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Ebook "Advances in bioprocess technology" provides an extensive overview of the latest research in environmentally benign integrated bioprocess technology. The cutting edge bioprocess technologies highlighted in the book include bioenergy from lignocellulose materials, biomass gasification, ethanol, butanol, biodiesel from agro waste, enzymatic bioprocess technology, food fermentation with starter cultures, and intellectual property rights for bioprocesses.
529p nhanphanguyet 28-01-2024 5 2 Download
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Part 2 book "Fermented meat products health aspects" includes content: Autochthonous starter cultures, probiotics in fermented meat products, microbial spoilage of fermented meat products, chemical hazards in fermented meats, biogenic amines in fermented meat products, lipid oxidation of fermented meat products,... and other contents.
283p muasambanhan03 02-01-2024 17 2 Download
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Consumers wish to have a wide range of foods that are nutritious and flavorful with long shelf life without added preservatives. The objective of this research work was to study the effect produced on whole wheat bread by using natural sourdough starter culture.
10p viisac 23-09-2023 5 1 Download
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6S RNA is a regulator of cellular transcription that tunes the metabolism of cells. This small non-coding RNA is found in nearly all bacteria and among the most abundant transcripts. Lactic acid bacteria (LAB) constitute a group of microorganisms with strong biotechnological relevance, often exploited as starter cultures for industrial products through fermentation.
15p vihagrid 30-01-2023 9 4 Download
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The study was carried out to investigate the changes of antioxidant properties and quality of green coffee beans fermented by using Bacillus subtilis and Saccharomyces cerevisiae as starter cultures in sugarcane and banana juice at different times fermentation.
8p visherylsandber 28-06-2022 16 3 Download
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The objective was to add certain herbs rich in active physiological ingredients for skimmed-milk yoghurt and cast ultrafiltration (UF)-Kariesh cheese to find out their suitability as fortifiers en route to innovate functional products.
7p schindler 30-12-2021 12 0 Download
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The objective of this study was to investigate the beneficial, virulence, and antibiotic resistance-related genes in 10 well-characterized bacteriocinogenic LAB strains. The autoaggregation, co-aggregation, cell surface hydrophobicity, and bile salt tolerance were also evaluated to examine their potential as bacteriocinogenic probiotics and/or starter culture. Results showed that all tested strains showed abilities for auto-aggregation at 4oC and 37oC, co-aggregation with S. aureus JCM8704, S. typhimurium BIOTECH1826, and E. coli DH5α, and significant cell-surface hydrophobicity.
10p mudbound 10-12-2021 11 1 Download
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Our previous comparative genomic analysis of Staphylococcus equorum KS1039 with five S. equorum strains illuminated the genomic basis of its safety and salt tolerance. However, a comprehensive picture of the cellular components and metabolic pathways involved in the degradation of macromolecules and development of sensory properties has not been obtained for S. equorum. Therefore, in this study, we examined the general metabolism of S. equorum based on information obtained from published complete genome sequences of six S. equorum strains isolated from different niches.
9p vibeauty 23-10-2021 12 0 Download
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In wine fermentation starter cultures, the blending of non-Saccharomyces yeast with Saccharomyces cerevisiae to improve the complexity of wine has become common practice, but data regarding the impact of co-cultivation on yeast physiology and on genetic and metabolic regulation remain limited.
15p visilicon2711 20-08-2021 9 1 Download
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This study was carried out to evaluate viable existence of Bifidobacterium longum BB536 during two weeks refrigeration of fermented goat milk supplemented with inulin and different cereal bran (Sorghum, Barely and Millet). Fermentation mediums were formulated from goat milk supplemented with 10% inulin and different cereal bran (sorghum, barely and millet). Probiotic strain B. longum BB 536 was used as the starter culture for 12h incubation to attain the fermented products.
10p chauchaungayxua10 19-03-2021 18 2 Download
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Changes in microbial activity was studied during ambient storage of sheep milk yoghurt. The starter cultures were one pure stain of Yoghurt YH-3 and another mixed culture of Steptococcus salivarious var. thermophilus-YH-S + Lactobacillus delbrueckii var. bulgaricus (1:1). The rate of inoculum in the preparation of sheep milk yoghurt was 3% in both the types of preparation. The acid production increase with the period of storage for both the types of preparation.
4p cothumenhmong9 04-01-2021 10 1 Download
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Wet cured pork hams inoculated with Lactobacillus acidophilus and Micrococcus varians483 had higher total viable count, lactic acid bacteria and Micrococcaceae counts and lower Enterobacteriaceae and coliform counts. pH of the inoculated hams was lower. ERV, WHC and aw decreased significantly with storage period.
9p angicungduoc8 07-11-2020 14 1 Download
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In the present study, the acidification activity of different commercial Freeze-Dried, Direct Vat Set starter culture viz., YoFlexExpress1.0, CH-1, YF-L904, STI-13, and CHN-11 in amaranth incorporated milk base was studied. The fermentation potential and acidification activities for each culture were evaluated in terms of acidity development.
7p nguaconbaynhay7 15-08-2020 10 1 Download
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In the present study, the effect of five numbers of commercial dahi starter cultures, the changes in pH and tritratable acidity during curdling of milk while dahi making on fate of inoculated pathogens viz.,Escherichia coli AB1157 and Salmonella typhimurium were assessed. Commercial dahi starter cultures namely, NCDC 154, 159, 161, 166 and 91 has been procured from National Collection of Dairy Culture, National Dairy Research Institute, Karnal and utilized for preparing dahi.
10p nguaconbaynhay6 23-06-2020 9 0 Download
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A technique was developed for the production of β-carotene rich dahi from milk and freshly extracted sweet potato juice by inoculating with starter culture at 2% and incubated for different periods of time to yield dahi of 4.0±1, 4.2±1 initial pH and stored at two different temperature 4oC and 30oC for 11 and 3 days. The sodium benzoate and potassium sorbate as preservatives were used and stored at 4 oC and 30oC.
9p cothumenhmong5 17-05-2020 14 0 Download
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Yogurt is produced by culturing with the lactic-acid producing bacteria Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Additional probiotic cultures can be added for the purpose of conferring their presumptive health benefits. Different starter strains Streptococcus thermophilus NCDC 74 (ST-74), Streptococcus thermophilus NCDC 311 (ST-311), Lactobacillus delbrueckii ssp. bulgaricus NCDC 9 (LB-9) and Lactobacillus delbrueckii ssp.
9p trinhthamhodang5 16-05-2020 11 1 Download
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Iron is an essential micro-mineral in human nutrition. It is a mineral found in every cell of the body and required to make part of blood cell. It participates as a catalyst in several metabolic reactions. As a component of haemoglobin, myoglobin, cytochrome and other proteins, iron plays an important role in the transport, storage and utilization of oxygen and cellular proliferation. In this study, an attempt was made to prepare dahi by using 1% starter culture, fortified with iron by using ferrous lactate @ 40 mg/kg milk.
6p chauchaungayxua5 05-05-2020 14 3 Download