Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin
نویسندگان
چکیده
منابع مشابه
Jenseniin G, a heat-stable bacteriocin produced by Propionibacterium jensenii P126.
The genus Propionibacterium includes cutaneous species typically found on human skin and the dairy or classical species (Propionibacterium freudenreichii, P. jensenii, P. thoenii, and P. acidipropionici) used industrially for the production of Swiss cheese and propionic acid. Grinstead (1989, M.S. thesis, Iowa State University, Ames) has previously observed that some dairy propionibacteria inhi...
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The aim of this work was to study the structure formation of yogurt made with cultures containing ropy Lactobacillus delbrueckii ssp. bulgaricus (R), capsule-forming nonropy Streptococcus thermophilus (CNR), and noncapsule-forming nonropy cultures (NCNR). Similar gelation profiles were shown for milk fermented by ropy and nonropy lactic cultures. The gelation point occurred at lower pH values i...
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In this study, the effects of proteolytic activity of yogurt starter bacteria on physicochemical and technological properties of yogurt were investigated. Moreover, impact of proteolytic activity and production of exopolysaccharide (EPS) on the performance of each strain were screened. In order to compare the textural properties of yogurt samples, four parameters were evaluated: syneresis, wate...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1997
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(97)76053-3