Traditionally produced sauerkraut as source of autochthonous functional starter cultures
نویسندگان
چکیده
منابع مشابه
Chemical and Sensory Properties of Sauerkraut Produced with Leuconostoc mesenteroides Starter Cultures of Differing Malolactic Phenotypes
Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC and MDC, respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC and MDC sauerkraut (P 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (...
متن کاملUse of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation.
DNA fingerprinting methods were used to follow the progress of unmarked starter cultures in laboratory sauerkraut fermentations (1.2 and 13 l). Random prime PCR (RAPD-PCR) was used for strain-specific identification of Leuconostoc mesenteroides cultures. A comparative analysis of RAPD banding patterns for fermentation isolates and starter cultures was carried out using both genetically marked a...
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Enterococci represent the most controversial group of dairy bacteria. They are found to be the main constituent of many traditional Mediterranean dairy products and contribute to their characteristic taste and flavor. On the other hand, during the last 50 years antibiotic-resistant enterococci have emerged as leading causes of nosocomial infections worldwide. The aim of this study was to determ...
متن کاملArtisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
The aim of this study is the isolation, characterization and identification of autochthonous lactic acid bacteria (LAB) from artisanal Vlasina raw goat's milk cheese for the selection of potential starter cultures. Soft white Vlasina cheese was manufactured at a household on the Stara Planina Mountain using traditional techniques without starter cultures. One hundred and forty nine LAB isolates...
متن کاملFunctional properties of selected starter cultures for sour maize bread.
This paper focuses on the functional properties of maize sour-dough microflora selected and tested for their use as starter cultures for sour maize bread. Lactic acid bacteria and yeasts isolated from spontaneously fermented maize dough were selected based on dominance during fermentation and presence at the end of fermentation. Functional properties examined included acidification, leavening a...
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ژورنال
عنوان ژورنال: Microbiological Research
سال: 2014
ISSN: 0944-5013
DOI: 10.1016/j.micres.2013.09.015